Hoisin Honey Chicken Bowl *

 1/2 cup jasmine rice

Salt, Pepper, EVOO

2 scallions, sliced, separating green and white parts

1 inch thumb of ginger, peeled and minced

4 Tbsp hoisin sauce

2 tsp sriracha, adjust to preferred heat level

2 tsp honey

1 Tbsp butter

10 boneless skinless chicken, cut into bite size pieces

6 oz fresh green beans

1 Tbsp sesame seeds

Preheat oven to 425.  In a small pot, combine rice, 3/4 cup water and a big pinch of salt.  Bring to a boil, then cover and reduce to a low simmer.  Cook until rice is tender 15-18 minutes.  Keep covered, off heat, until ready to serve.  While rice cooks, trim green beans.  Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast until crisp tender, 12-15 minutes.  In a small bowl, combine hoisin, honey, 2 Tbsp water, and sriracha.  Heat a large drizzle of oil in skillet over medium high heat.  Add chicken and cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.  Once chicken is browned, add scallion whites and ginger to pan.  Cook until fragrant, about 1 minute.  Pour in hoisin honey sauce.  Cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes.  Turn off heat.  Fluff rice with a fork and stir in 1 Tbsp butter.  Season with salt and pepper, to taste.  Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds.

Serves 2

  

Lemon Rosemary Chex Mix *

 5 Tbsp butter

2 Tbsp fresh rosemary leaves, minced

1 Tbsp lemon zest

1 tsp garlic powder

1 tsp salt

2 cups corn chex cereal

2 cups wheat chex cereal

2 cups rice chex cereal

1 cup dry roasted and lightly salted whole almonds

1 cup parmesan flavored crackers

In large microwaveable bowl, microwave butter about 30 seconds or until melted.  Stir in rosemary, lemon zest, garlic powder and salt.  Add cereals, almonds and crackers; mix well.  Microwave on high 5-6 minutes, stirring every 2 minutes.  Spread on cookie sheet to cool.  Store in airtight container.

Carrot and Broccoli Au Gratin *

 2 cups baby carrots, cut in half

1 bunch broccoli, cut into florets (about 4 cups)

10 ritz crackers, crushed

3 Tbsp grated parmesan cheese

1 Tbsp butter, melted

4 oz velveeta, cut into 1/2 inch cubes

2 oz cream cheese, cubed

Bring 3 cups water to boil in saucepan.  Add carrots.  Reduce heat to med-low; simmer 7 minutes.  Add broccoli; simmer an additional 3 minutes or until vegetables are crisp-tender.  Meanwhile, mix cracker crumbs, parmesan cheese and butter; set aside.  Microwave velveeta and cream cheese in microwave safe bowl for 1 minute; stir.  Continue microwaving in 30 second intervals stirring after each one until cheese are melted and blended well.  Drain vegetables; place in serving bowl.  Top with cheese, mix.  Sprinkle with crumb mixture. 

Serves 8

Chopped Israeli Salad *

 2 diced cucumbers

2 cups diced tomato

1 diced orange bell pepper

1/2 cup chopped fresh flat leaf parsley

2 Tbsp fresh lemon juice

1 Tbsp EVOO

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Place all ingredients in large bowl.  Stir to combine.  Refrigerate until ready to serve.  

Serves 6

Cheesy Enchilada Burrito Bowl *

 1 pound ground turkey

1 can (15 oz) black beans, drained and rinsed

1 cup frozen corn

1 can rotel, do not drain

1/2 cup salsa

2 tsp minced garlic

1/2 cup onion, diced

1/2 cup orange bell pepper, diced

10 jalapeno slices from jarred jalapenos, chopped, plus 2 Tbsp liquid from jalapeno jar

1 can (15 oz) enchilada sauce

1 Tbsp chili powder

1 tsp cumin

2 cups shredded mexican cheese

1/3 cup fresh chopped cilantro

Hot cooked rice **

Optional toppings if desired:  sour cream, lime juice, avocado, green onions, tortilla strips

In large skillet, cook turkey until browned through, drain grease if needed.  Add to turkey in skillet, beans, corn, rotel, salsa, and garlic. Mix well and simmer over med-low heat for 2 minutes.  Add chopped onion, bell pepper, jalapenos, and jalapeno liquid.  Mix well and simmer over med-low heat for 2 minutes.  Add enchilada sauce, chili powder, and cumin. Mix well and simmer over med low heat for 2 minutes.  Top with cilantro and cheese.  Serve over rice.

**Substitute with quinoa for a little bit healthier version.  Cook according to quinoa package directions.  Stir in to skillet mix prior to cheese and cilantro)

Serves 6