pad thai

Our daughter and her family lived in Cambodia for six years.  

She makes the best Pad Thai but doesn't use a recipe.

I have tried to recreate it here  . . . . .

Pad Thai

2-3 Servings

What you need

4 oz dry Wide Lo Mein Noodles or Rice Noodles

2 tablespoons canola oil

8 oz boneless skinless chicken breast cut into bit size pieces

1 medium onion, cut into strips

1 small yellow bell pepper, cut into strips 

1 small red bell pepper, cut into strips

4 Tbls Thai Kitchen Pad Thai Sauce

¼ cup crushed peanuts

1 lime cut into wedges

Optional

Sliced Scallions 

Siracha Sauce

Cilantro Leaves

What you do

Prepare Lo Mein or Rice Noodles according to package directions for 2 servings. Rinse with cool water.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes until cooked through. 

Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 5 to 6 minutes or until tender-crisp.

Add the chicken, noodles and sauce to the pan, toss to coat evenly.

Serve, garnished with the peanuts and lime wedges 

Offer Scallions, Cilantro and Sriracha as toppings.

Recipe to copy and paste without photos . . . . 

Pad Thai
2-3 Servings

What you need
4 oz dry Wide Lo Mein Noodles or Rice Noodles
2 tablespoons canola oil
8 oz boneless skinless chicken breast cut into bit size pieces
1 medium onion, cut into strips
1 small yellow bell pepper, cut into strips 
1 small red bell pepper, cut into strips
4 Tbls Thai Kitchen Pad Thai Sauce

¼ cup crushed peanuts
1 lime cut into wedges

Optional
Sliced Scallions 
Sriracha Sauce
Cilantro Leaves

What you do
Prepare Lo Mein or Rice Noodles according to package directions for 2 servings. Rinse with cool water.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes until cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 5 to 6 minutes or until tender-crisp.

Add the chicken, noodles and sauce to the pan, toss to coat evenly. 

Serve, garnished with the peanuts and lime wedges 

Offer Scallions, Cilantro and Sriracha as toppings.

lemon cheese tortellini salad

Lemon Cheese Tortellini Salad

{this is my new favorite summer recipe}

Serves 4-6

          19 oz bag of frozen cheese tortellini cooked and drained
          1 pint grape tomatoes halved
          6 stalks celery diced (or ½ seedless cucumber)
          2 cooked chicken breast halves cubed **
          1 cup feta cheese crumbles (save half for topping)
          ½ c kalamata olives halved
          ¼ c Marzetti Simply Dressed Lemon Vinaigrette

Cook tortellini according to package directions. Drain and set aside.

In a large mixing bowl add grape tomato halves, diced celery (you can substitute ½ seedless cucumber diced if desired), cubed chicken breasts, ½ cup feta cheese, and kalamata olives. Add lemon vinaigrette dressing and toss to coat.

Stir in drained tortellini. Add more dressing if desired. Top with ½ cup feta cheese crumbles. Salt and pepper to taste.

(we love, love, love this dressing)

** Easy Lemon-Roasted Chicken
6-8 boneless chicken breast halves
1 clove minced garlic
3 Tbls olive oil
dried oregano (or Italian Seasoning)
1 lemon thinly sliced
Coarse salt and freshly ground pepper

Directions:
Preheat oven to 450 degrees. In a large bowl or bag toss together chicken, garlic, and olive oil. Spread chicken breasts on a large parchment lined baking sheet. Season with oregano, salt and coarse ground pepper. Put one lemon slice on each breast. Roast chicken, until cooked through, 25 to 30 minutes (165 degrees)

(we freeze these breasts in single servings for use in later recipes)

lemon chicken with broccoli

Lemon Chicken with Broccoli

Serves: 4

6 SmartPoints

{photo credit: knorr.com}

Ingredients
2 Tbsp all-purpose flour
1⁄2 tsp table salt, divided
1⁄4 tsp black pepper, freshly ground
12 oz uncooked boneless skinless chicken breast cut into pieces
2 tsp olive oil
1 1⁄2 cups fat-free reduced sodium chicken broth, divided
2 tsp minced garlic
2 1⁄2 cups uncooked broccoli, small florets
2 tsp lemon zest, or more to taste*
2 Tbsp fresh parsley, chopped
1 Tbsp fresh lemon juice


Instructions
Step 1: In bowl, combine 1 1/2 Tbsp flour, 1/4 tsp salt and pepper; add chicken and turn to coat.

Step 2: Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

Step 3: Put 1 cup broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 2 minutes until broccoli is crisp-tender. Remove broccoli and put with chicken

Step 4: In a small cup, stir together remaining 1/2 cup broth, 1/2 Tbsp flour and 1/4 tsp salt; add to skillet and bring to a simmer over low heat.

Step 5: Cook until sauce is slightly thickened, about 2-3 minutes. Stir in chicken, broccoli, and lemon zest; heat through.

Step 6: Remove skillet from heat and stir in parsley and lemon juice; toss to coat.

Serve over brown rice (1/2 cup rice = 3 SmartPoints)

*adapted from a weight watcher’s recipe

cream cheese chicken chili

So simple yet so delicious

Slow Cooker Cream Cheese Chicken Chili

Number of Servings: 6

Ingredients

2 chicken breast  halves (frozen) 

1 cup chicken broth

1 can black beans, rinsed and drained

1 can corn, undrained

1 can RoTel, undrained

1 pkg ranch dressing mix

1 tsp caraway seeds (or cumin)

1 tbsp chili powder

1 tsp onion powder

1 (8 oz) pkg cream cheese

Directions

Drain and rinse black beans. Place chicken at the bottom of the crock pot.  Pour the broth, can of corn, RoTel and drained black beans over the chicken. Top with the ranch mix and seasonings. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-7 hours. Remove chicken, shred it and return it to slow cooker.  Cook for 1 more hour. Stir cream cheese into chili and serve. 

asian chicken & slaw stir-fry

Asian Chicken and Slaw Stir-Fry

serves 2 

Ingredients
1 Tbls olive oil
8-10 oz boneless chicken breast cut into small pieces
3 cups packaged coleslaw mix (shredded cabbage and carrots)
4 medium scallions sliced
4 Tbsp teriyaki sauce
1 cup cooked brown rice {optional}

Instructions
Stir-fry chicken and scallions in olive oil for 3-4 minutes in a large skillet
Add slaw and teriyaki sauce; toss and heat through.
Serve over rice.
{if you are counting carbs skip the rice}

buffalo chicken and potato casserole

Buffalo Chicken and Potato Casserole

Makes 6 servings

photo credit: publix.com

Ingredients

8 medium potatoes (1 ½ lbs)

½ cup Buffalo wing sauce

½ cup real bacon bits

2 lbs boneless/skinless chicken breasts

1 ½ cup shredded Mexican-blend cheese

½ cup celery sliced

½ cup green onions sliced

½ cup blue cheese or ranch dressing

Crumbly blue cheese (optional)

Directions

Preheat oven to 450°F

Cut potatoes into ½” cubes

Toss potatoes with ¼ cup wing sauce

Transfer mixture to greased 13 x 9 inch baking dish

Roast potatoes 20-25 minutes or until cooked through, stirring once halfway through bake time.

Reduce oven to 400°F

Cut chicken breasts into ½” cubes and combine with remaining ¼ cup wing sauce

Place the raw chicken on top of the potatoes and cook for 20 minutes or until the chicken is done

Combine remaining ingredients and spread over potatoes/chicken

Bake 5-10 more minutes until melted and bubbly

Let stand 5 minutes to cool

Serve with extra blue cheese dressing, hot sauce, and crumbly blue cheese

{adapted from this Publix Aprons Recipe}

lime-chicken rice bowl with cashews

Lime-Chicken Rice Bowl with Cashews

Ingredients
1 ½ cup uncooked brown rice
grated lime rind from 1 lime
2 tablespoon olive oil, divided
4 tablespoons low-sodium soy sauce, divided
1 teaspoon minced fresh garlic
¼ teaspoon ground ginger
       {or 1 tablespoon minced peeled fresh ginger}
¼ teaspoon crushed red pepper
3 chicken breasts halves cut into 1-inch pieces
3 cups broccoli florets cut into pieces
1 large red bell pepper, cut into 1-inch pieces
14 oz fat-free, lower-sodium chicken broth
1 tablespoon cornstarch
fresh lime juice from one line
1 tablespoon sesame seeds toasted
½ cup unsalted cashews, chopped
1 ½ cup torn baby spinach leaves

Preparation
1. Cook rice according to package directions.
2. Combine chicken, 2 tablespoons soy sauce, garlic, ginger, and crushed red pepper in a bowl; toss to coat.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add chicken mixture to pan; cook 6 minutes or until chicken begins to brown, stirring frequently. Remove chicken from pan.
4. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add broccoli and bell pepper to pan; cook 4 minutes or until crisp-tender, stirring occasionally.
5. Combine remaining 2 tablespoon soy sauce, chicken broth, and cornstarch in a bowl.
6. Add chicken mixture to pan with vegetables. Add broth mixture and bring to a simmer; cook 3 minutes or until sauce begins to thicken, stirring occasionally.
7. Stir in lime juice, sesame seeds and chopped cashews. Add 1 cup baby spinach to pan, stirring until spinach wilts. Remove pan from heat.
8. Fluff rice. Stir in lime rind.
9. Spoon rice mixture into each of 4 bowls; top each serving with chicken mixture.

grilled chicken salad with feta, fresh corn, and blueberries

Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries

Prep Time 20 Minutes {not including grilling}

Servings 6           

{photo credit: the Pioneer Woman}

Ingredients

4 chicken breast halves grilled

2 ears fresh corn grilled 

2 stalks celery finely diced 

2 Tablespoon red onion, finely diced (optional)

1 cup blueberries

1 Tablespoons fresh dill, minced

Dressing:

2 Tablespoons mayonnaise

2 Tablespoons sour cream

1/4 cups crumbled feta

2 Tablespoons half-and-half

1/2 Lemon

1/2 teaspoon sugar

salt and pepper 

With a very sharp knife, shave kernels off each corn cob. Set aside with the onion, celery, and chicken.

Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper.

Slice chicken on the bias into small pieces. Put in a bowl with corn, celery, onion, and chicken. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad.

At the end, toss in the blueberries to lightly coat them in the dressing.

Divide salad onto six plates and then sprinkle individual helpings with plenty of fresh dill.

{Adapted from a recipe by the Pioneer Woman}

skillet chicken souvlaki

Skillet Chicken Souvlaki

The quick-cooking chicken and simple homemade yogurt sauce make this a perfect dish for a busy weeknight. Serve with a simple side salad.

Yield: 4 servings

Total: 20 Minutes

Ingredients

2 tablespoons olive oil, divided

3 boneless chicken breast halves, thinly sliced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 medium sliced onion

1 thinly sliced green bell pepper

2 teaspoons bottled minced garlic

1/2 teaspoon dried oregano

1/2 cup grated English cucumber

6 oz 2% Greek-style yogurt

4 oz reduced-fat sour cream

1 tsp dried parsley

1/2 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

1/8 teaspoon salt

4 (6-inch) soft pitas

2 plum tomatoes, thinly sliced

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.

2. Add 1 tablespoon oil to pan. Add onion and bell pepper; sauté 5-10 minutes until tender.

Add garlic, oregano, and cook cooked chicken. Sauté 30 seconds.

3. For sauce combine cucumber, yogurt, sour cream, parsley, lemon, and salt.  

Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.

adapted from: Cooking Light August 2009

super bowl meatballs

Mini Buffalo Chicken Meatballs
with Blue Cheese and Hot Sauce
makes 80+ mini meatballs
(a perfect football game treat)

photo credit: Epicurious 

Ingredients
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot Buffalo Wing sauce {I use 1/2 cup}
2 pounds coarsely ground chicken
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Blue Cheese Dressing, for dipping
Celery sticks, for serving

1. Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.

2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.

3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are {almost} touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.

4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and serve with dressing and celery sticks.

Martha Stewart Show January 2011

boneless chicken "wings"

Boneless Chicken "Wings" and Dip

Yields 6 servings

Google Image

1/2 cup flour
1/2 tsp salt
2 lbs boneless skinless chicken tenders (or breast cut in strips)
3/4 cup chicken wing sauce (i.e. Nancy's, Anchor Bar, Wegman's)
8 ribs of celery cut into strips

Dip: 1 cup fat-free sour cream 4 tsp crumbled blue cheese

Preheat oven to 400 degrees.
Cover a large baking sheet with parchment paper and coat with cooking spray.

Combine flour and salt in a covered plastic container. Add chicken tenders, cover and shake to coat. Add chicken wing sauce to container and continue shaking until wings are coated.
Transfer chicken to the parchment lined baking sheet.

Bake 30 minutes until chicken is cooked through.

Dip: Combine sour cream and blue cheese then mix well. Serve with wings and celery.



{The chicken without sauce is for Mr. Corners who doesn't like spicy foods.}

italian chicken casserole

Italian Chicken Casserole
Makes 8 servings.

1 cup ricotta cheese
1 cup shredded mozzarella
16-ounce jar roasted red peppers, drained, patted dry and diced (about 2 cups)
1 egg
½ tablespoon lemon juice
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
2 ½ pounds boneless, skinless chicken breasts cut into 1-inch chunks
¾ cup panko breadcrumbs
2 tablespoons butter, melted

Heat the oven to 400 degrees. Coat an 8-by-11-inch baking pan with cooking spray.

In a medium bowl, mix together the ricotta cheese, mozzarella, egg, lemon juice, garlic, oregano, basil, salt and pepper. Set aside.

In a large skillet over medium-high, heat the oil. Add the chicken, stirring occasionally, until lightly browned, about 6 to 8 minutes. Transfer the chicken to the prepared baking pan. Cover with red peppers.



Spread the cheese mixture over the chicken.

In a small bowl, mix together the panko and butter. Sprinkle the panko over the chicken, then bake for 20 to 25 minutes, or until the breadcrumbs are browned and the chicken is cooked through.



Can be served alone or over a bed of noodles or rice.

Chicken with Artichokes and Lemon

Chicken with Artichokes and Lemon
Serves 6


photo from All You magazine

Ingredients
6 boneless, skinless chicken breasts halves, patted dry
Salt and pepper
1/2 cup flour
4 tablespoons olive oil
1 cup white wine
1 12-oz can artichoke hearts, drained and quartered
1 lemon, thinly sliced
1 teaspoon finely chopped fresh thyme

Preparation
1. Sprinkle chicken with salt and pepper and dredge in flour. Warm oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides, about 6 minutes total.

2. Add wine and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10 to 15 minutes. Scatter lemon slices over chicken, cover and cook until chicken is done, 2 to 3 minutes longer [165 °]. Transfer chicken and lemon slices to a platter.

3. Stir thyme into sauce and season with additional salt and pepper, if desired. Simmer 1-2 minute. Pour over chicken and serve.

I served his with brown rice and asparagus roasted with onions and beets.

chicken salad

Friendship Luncheon Chicken Salad
Since this is a First Presbyterian Church Recipe
you can be sure it is delicious
{serves 4}

1/2 cup mayo
1 tsp lemon juice
1 tsp curry powder
1 tsp soy sauce
dash of sea-salt and coarse pepper

3 cooked chicken breast halves diced
1 can diced water chestnuts {5 oz}
1 cup seedless grapes halved
1 cup chopped celery

1 cup toasted slivered almonds *
1 cup pineapple chunks drained*

Stir all ingredients together (*except almonds and pineapple)
Toast almonds in a frying pan over med heat
-- Stir and WATCH !! (the almonds will burn easily)
Add pineapple and nuts just before serving
Reserve a few nuts to sprinkle on top.

lemon-roasted chicken

Lemon-Roasted Chicken
Serves 8-9

Ingredients
8-9 boneless chicken breast halves
6 cloves garlic, smashed

4 Tblsp olive oil
2 teaspoon dried oregano (or Italian Seasoning)
1 lemon thinly sliced (8-9 slices)
Coarse salt and freshly ground pepper

Directions: Preheat oven to 450 degrees. In a large bowl or bag toss together chicken, garlic, and olive oil. Spread chicken breasts on a large parchment lined baking sheet. Season with oregano, salt and coarse ground pepper. Put one lemon slice on each breast. Roast chicken, until cooked through, 25 to 30 minutes.

I love this recipe as it makes delicious and moist chicken. I usually serve a few pieces for dinner and then freeze the rest to use in other recipes or on a Caesar Salad.

chicken leg

4th of July Oven Fried Chicken

Make ahead so you can enjoy the picnic!

1 beaten egg

3 Tbls milk

1/2 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1 tsp dried oregano

1/2 tsp paprika

2 1/2 lbs meaty chicken pieces

2 Tbls butter melted

Preheat oven to 375 degrees.

Combine egg and milk in a bowl. Combine Parmesan cheese, bread crumbs, oregano and paprika in a shallow dish Dip chicken pieces into egg mixture; coat with crumb mixture. Arrange chicken in a greased 15x10x1inch baking pan so pieces don't touch. Drizzle with melted butter.

Bake for 45 minutes or until chicken is no longer pink. Do not turn pieces while baking. Serve within 1 hour or cover and chill chicken. If serving later, reheat slightly just before serving.