1 pound broccolini, trimmed
1/4 cup water
1 Tbsp dark sesame oil
3 garlic cloves, minced
1/4 tsp kosher salt
Place broccolini in a large skillet; drizzle with 1/4 cup water. Cover and cook over med-high heat 5-6 minutes. Uncover and cook for 30 seconds or until liquid evaporates. Remove broccolini from pan. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds or until golden, stirring frequently and careful not to burn. Return broccolini to pan; toss to coat. Sprinkle with salt.
Serves 4
3/4 cup water
1/4 tsp salt
6 cups sliced yellow summer squash
1 small onion, chopped
10 oz can cream of mushroom soup
1 cup sour cream
6 oz pkg chicken flavored stuffing mix
4 oz can chopped green chiles, drained
Salt and Pepper to taste
1 1/2 cups cooked chopped chicken
1 cup shredded cheddar cheese
Heat oven to 350. In large saucepan, bring water and salt to a boil. Add squash and onions. Reduce heat, cover and cook until squash is crisp tender, about 3-4 minutes. Drain well and set aside. In a bowl, combine soup, sour cream, contents of stuffing mix box, chiles, salt and pepper; mix well. Fold in cooked squash and chicken. Pour into greased 2 quart baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes.
Serves 6-8
2 1/2 cups finely chopped cooked chicken
1/3 cup Thai peanut sauce
1/3 cup mayonnaise
1/3 cup finely chopped green onions
1 red bell pepper, finely chopped
1-2 Tbsp juice from jarred jalapenos
Romaine hearts, separated into individual leaves
In large bowl, mix chicken, peanut sauce, mayonnaise, onions, red bell pepper, and jalapeno juice. Refrigerate for at least 30 minutes. Fill each lettuce leaf with 1/4 cup of chicken mixture.
