What's for Dinner

Monday- Chicken Spaghetti
Tuesday- Leftovers
Wednesday- Baked Buffalo Chicken Wraps
Thursday- Pizza 
Friday- WMHS football game
Saturday- Football Saturday
Sunday- Leftovers

Asian Chicken Wraps

Asian Chicken Wraps

Yields: 4 wraps

This was a great busy weeknight meal.  Everyone was surprised at how good these wraps were.  

Ingredients:

For the Sauce

1/3 cup creamy peanut butter

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon Sriracha or similar spicy chili sauce

1 tablespoon minced fresh ginger

1 tablespoon fresh lime juice

For the Chicken Wraps

14 ounces Just BARE Boneless Skinless Chicken Breast Fillets (about 2 medium breasts)

1 tablespoon olive oil, divided

2 cups broccoli slaw or cabbage slaw

1 cup shelled edamame, thawed if frozen

1/2 cup shredded carrots

1/2 cup finely chopped green onions

1/4 cup dry roasted salted peanuts, chopped

Chopped fresh cilantro

4 whole wheat tortillas

Instructions:

In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.

Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side. Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.

To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.

To assemble wraps, spread a spoonful of the reserved sauce on each tortilla. Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

Chicken Bacon Ranch Fries

Chicken Bacon Ranch Fries

Yield: Serves 4

Oven baked ranch fries smothered in bacon, two cheeses, and creamy ranch chicken. Brian claimed this to be his new favorite meal!

Ingredients:

4 slices bacon

2 medium russet potatoes, peeled and cut into 1/4-inch matchsticks

3 tablespoons olive oil

1 1/4 teaspoons garlic powder

1 1/4 teaspoons onion powder

1/2 teaspoon dried dill

1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

1 cup shredded cooked chicken (about 4 ounces)

1/2 cup Skinny Greek Yogurt Ranch Dip (recipe below)

1/4 cup freshly grated sharp cheddar cheese

1/4 cup freshly grated mozzarella cheese

Fresh chopped chives

Instructions:

Place rack in center of oven and preheat oven to 400 degrees F. Line a large baking sheet with foil and set a baking rack on top. Lay the strips of bacon flat on top of the rack, then bake until crisp, about 12-15 minutes, depending upon the thickness of your bacon. Set between two paper towels atop a dinner plate and pat dry. When cool enough to handle, chop and set aside. Increase oven temperature to 425 degrees F.

Meanwhile, peel and cut the potatoes. Place in a large bowl, then toss with the olive oil, garlic powder, onion powder, dill, salt, and cayenne. Coat a large baking sheet with cooking spray, then spread the fries onto the sheet in a single layer. Bake 15 minutes, flip with a spatula, then bake an additional 10-15 minutes, until lightly crisp.

While the fries are baking, heat the ranch dip in a small saucepan or microwave-safe bowl, just until warm. Toss with chicken to coat.

Remove fries from oven and top with the chicken, cheddar, mozzarella, and bacon. Return to the oven until the cheese melts, 3-5 minutes. Top with chives. Serve immediately.

Skinny Greek Yogurt Ranch Dip

Ingredients:

1 cup plain, non-fat Greek yogurt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried dill

1/4 teaspoon kosher salt

1/4 teaspoon Worcestershire sauce

1/8 teaspoon cayenne pepper

Fresh, chopped chives garnish

Directions:

In a medium bowl, stir together all of the ingredients: Greek yogurt, garlic, onion, dill, salt, Worcestershire, and cayenne. Garnish with fresh chives and serve.

What's for Dinner

Monday- Lasagna
Tuesday- Buffalo Chicken Pillows
Wednesday- Chicken Bacon Ranch Fries

Thursday- Burritos
Friday-  Orlando
Saturday- Orlando
Sunday- Anniversary Dinner at Emeril's

Hot Ham & Cheese Party Rolls

Hot Ham & Cheese Party Rolls

Yields: 12 rolls

Ingredients:

1 can refrigerated Classic Pizza Crust

¾ lb deli ham (thinly sliced, but not shaved)

12 slices Swiss cheese

Glaze:

½ cup (8 tablespoons) butter

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon poppy seeds

Instructions:

Coat a 9x13-inch baking dish with cooking spray.

Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.

Cover and refrigerate for up to 24 hours.  Preheat the oven to 350 and bake uncovered for 25 minutes until golden and browned.

Broccoli Chicken Mac and Cheese

Broccoli Chicken Mac and Cheese

Yield: 6-8 servings

This recipe was delicious! It might even be my favorite meal. :) 

Ingredients:

1 pound dry pasta (I used small shells, but you could use macaroni or any shape of pasta)

1 bunch broccoli, cut into bite-sized florets

2 tablespoons butter or olive oil

3 cloves garlic, minced

3 tablespoons flour

1 cup vegetable or chicken stock

1 cup milk, warmed

2 1/2 cups freshly-grated cheddar cheese (I recommend sharp cheddar)

1/2 cup freshly-grated Parmesan cheese

1/2 teaspoon salt, or more to taste

1/4 teaspoon finely-ground black pepper, or more to taste

2 cooked boneless, skinless chicken breasts (I used shredded chicken breast)

1/2 cup extra shredded cheddar cheese and 1/2 cup Panko breadcrumbs (this is a must!)

Instructions:

Preheat oven to 350°F.

Cook pasta al dente** in a large stockpot of salted water according to package instructions.  About 2-3 minutes before the pasta reaches al dente, add in the broccoli florets and let them cook alongside the pasta for the remainder of the cooking time.  Drain and set aside.

Meanwhile, as the pasta water is heating, melt butter in a (separate) medium saute pan over medium-high heat.  Add garlic and saute for 1 minute or until fragrant, stirring occasionally.  Whisk in the flour until combined and cook for an additional 1 minute, whisking occasionally.  Slowly whisk in vegetable or chicken stock until the mixture is smooth.  Then slowly whisk in the milk until it is combined.  Continue cooking for 1-2 minutes, or until the mixture comes to a simmer.  Then remove from heat, and stir in the cheddar, Parmesan, salt and pepper until the cheese sauce is smooth. 

Once the pasta and broccoli are cooked, pour the cheese sauce on top of the pasta, add in the chicken, and toss until everything is evenly combined.

At this point, you can either serve the pasta stovetop-style as-is.  Or pour the pasta into a greased 9 x 13-inch baking dish, and sprinkle with extra cheddar cheese and Panko breadcrumbs.  Bake for 15-20 minutes, or until the top becomes slightly crispy and the breadcrumbs are slightly golden.  Remove and serve immediately.

Morning Brunch Punch

Morning Brunch Punch

This is a great punch for any brunch. 

Ingredients:

1 carton of No Pulp Orange Juice (I used a 59 oz size)

1 bottle of White Grape Juice (I used the “Light” variety, 64 oz)

1 liter of 7-up (buy a 2 liter and use half of it)

1 Orange for garnish

Instructions:

Empty your carton of orange juice and your bottle of white grape juice into a large drink dispenser or a punch bowl.  Add in about half of your 2 liter bottle of 7-up.