Chicken and Asparagus Stir Fry

Chicken and Asparagus Stir Fry
A quick and easy chicken and asparagus stir-fry.

Servings: 4 

Ingredients:

1 Tbsp. soy sauce

1 Tbsp. honey

2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)

1 Tbsp. olive oil

1 bunch asparagus, cut into bite-sized pieces

4 cloves garlic, thinly sliced

2 scallions, chopped

2 tsp. toasted sesame oil

(optional) 1 tsp. toasted sesame seeds

Instructions:

In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.

Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.

Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds if desired.

Salad Tacos

Salad Tacos

Ingredients:

16 whole Taco Shells

2 pounds Ground Beef

1 Tablespoons Taco Seasoning

1 can (4 Ounce) Tomato Paste

Salt To Taste

1 can (14.5 Ounce) Beans (kidney, Pinto, Chili), Undrained

1/2 cup Hot Water

1 head Green Leaf Lettuce, Sliced Very Thin

1 cup Grape Tomatoes, Halved (or Diced Regular Tomatoes)

1 cup Grated Cheese (cheddar, Jack, Or Cheddar/jack)

For the Dressing:

1/4 cup Mayonnaise

1/4 cup Sour Cream

1/4 cup Salsa

1 Tablespoon Ranch Dressing Mix (optional)

Extra Hot Sauce (optional)

Crushed Tortilla Chips (optional)

Instructions:

Heat taco shells according to package directions. Set aside.

Brown ground beef until fully cooked. Drain excess fat, then add taco seasoning, tomato paste, beans, and hot water. Stir to combine, then add salt as needed. Keep warm.

To make the dressing, mix together the mayonnaise, sour cream, salsa, ranch mix, and hot sauce. Taste and adjust seasoning, adding salt and pepper if it needs it.

To build the tacos, first fill the shell with plenty of lettuce. Spoon on the meat mixture, then add tomatoes and cheese. Top with a light drizzle of dressing and serve immediately!

Optional: Add a little dressing on top of the lettuce before adding the meat.

What's for Dinner

Monday- Salad Tacos
Tuesday- Chicken and Asparagus Stir Fry
Wednesday- Pizza

Thursday- Easy and Healthy Chicken Enchiladas
Friday-  Buffalo Chicken Pillows
Saturday- Out
Sunday- 

Muffuletta Puff Pastry Pinwheels

Muffuletta Puff Pastry Pinwheels

Best served warm from the oven, they can be made ahead in a roll, refrigerated until ready to bake, or frozen. If frozen, pull them out of the freezer 30 - 40 minutes before baking, slice them still slightly frozen (they’re easy to cut), and bake at 400 degrees for about 12 – 15 minutes or until golden brown.

Ingredients:

1 puff pastry sheet, thawed

Pitted olive mix/ olive salad in oil, from the olive bar at the grocery store (or substitute a mixture of green/black/spicy pitted olives with some Italian giardiniera (pickled vegetables).

Provolone cheese

Assorted traditional thinly sliced meats for a Muffuletta: salami, capocollo, prosciutto, mortadella (I used salami and prosciutto)

Instructions:

Preheat the oven to 400 degrees F.

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Pulse olive mixture in food processor until finely chopped.

Spread each sheet of puff pastry with half of the olive mixture. Layer meats and cheese(s) on top of olive layer. Roll up pastry into a log. At this point you can wrap your puff pastry log with plastic wrap and place in fridge until ready to bake, or freeze.

With seam side down, cut into ½ inch slices and place on a parchment lined baking sheet about 2 inches apart.

Bake approximately 14 minutes or until golden brown. Serve warm.

Cheeseburger Meatballs

Cheeseburger Meatballs

Yield: 10 Meatballs

 Ingredients:

1 pound ground beef

1/2 cup breadcrumbs or Panko

1 cup Cheddar Cheese, shredded

2 eggs, beaten

1 onion, finely chopped

generous pinches of salt and pepper

4 tablespoons Worcestershire sauce, divided

1 1/2 cups ketchup

2 teaspoons mustard

Relish to garnish

Instructions: 

Preheat oven to 425 degrees

 Mix ground beef, breadcrumbs, cheese, eggs, onion, S&P, and 2 tablespoons Worcestershire sauce in a bowl. Form into meatballs (I made 9 of them) and line them up on a foil lined baking sheet lightly sprayed with Pam.

Next, combine remaining 2 tablespoons Worcestershire sauce, ketchup, and mustard in a bowl. Top each meatball with sauce and bake about 15 to 18 minutes or until they're browned and cooked through.

What's for Dinner

Monday- Pizza
Tuesday- Cheeseburger Meatballs & Fries
Wednesday- Muffuletta Pinwheels & Green Bean Fries

Thursday- Buffalo Baked Chicken Wraps
Friday- Pizza or Chicken Strips
Saturday- Lasagna
Sunday- BLT's

North Monroe Baptist Church's Easter Egg Hunt

King Ranch Chicken Mac& Cheese

King Ranch Chicken Mac & Cheese

Ingredients:

8-oz corkscrew pasta

1 Tbsp dried minced onion flakes

1 (10-oz.) can Rotel tomatoes (undrained)

8 oz Velveeta cheese

3 cups chopped cooked chicken (about one rotisserie chicken)

1 (10 3/4-oz.) can cream of chicken soup

1/2 cup sour cream

1 tsp chili powder

1/2 tsp ground cumin

1 1/2 cups shredded Cheddar cheese

Instructions: 

Preheat oven to 350°.

Prepare pasta according to package directions. Drain, set aside.

In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta. Stir constantly for 2 minutes, or until cheese is melted. Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine. Spoon mixture into a lightly greased 10-in iron skillet or 9x13-inch pan. Top with shredded cheddar cheese.

Bake for 25-30 minutes or until bubbly.