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 topping ideas 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

Garden Harvest Chicken Soup

 1 pound chicken breast, cut into bite size pieces
1 tsp season salt
1/2 tsp ground black pepper
3/4 tsp garlic powder
2 unpeeled red potatoes, cut into 1/2 inch pieces
2 carrots, sliced
1 onion, coarsely chopped
2 cans (14 oz each) chicken broth
2 cups broccoli flowerets
1 yellow summer squash, coarsely chopped
2 Tbsp chopped fresh basil leaves 

Place crock pot liner in crock pot.  Place chicken in crockpot.  Sprinkle with salt, pepper and garlic powder.  Add potatoes, carrots, onion and chicken broth.  Cover and cook on low for 7 hours.  Stir in broccoli, squash, and basil.  Increase heat to high.  Cover and cook 15-20 minutes or until vegetables are tender.  Serve with crusty bread.

Serves 6

Slow Cooker Sausage Pizza Sloppy Joes

 1  pound italian sausage, browned and drained
1 1/2 cups frozen stir fry bell peppers and onions, thawed
2 oz chopped pepperoni
1 can (15 oz) pizza sauce
1/2 tsp italian seasoning
2 roma tomatoes, coarsely chopped
8 sandwich buns
3/4 cup shredded mozzarella

Spray crock pot with nonstick cooking spray.  Mix sausage, stir fry vegetables, pepperoni, pizza sauce and italian seasoning in slow cooker.  Cover and cook on low 4 hours.  Stir in tomatoes.  To serve, fill buns with sausage mixture and sprinkle with cheese.

Makes 8

White Chocolate Raspberry Cheesecake Bars

 12 oreo cookies, finely crushed
2 Tbsp butter, melted
3 squares bakers white chocolate
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar 
1 tsp vanilla
2 eggs 
1/4 cup red raspberry preserves

Heat oven to 350.  Mix cookie crumbs and butter; press into bottom 8 inch square pan.  Melt 2 chocolate squares as directed on package.  Beat cream cheese, sugar, and vanilla with mixer until blended.  Add melted chocolate, mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.  Bake 25-28 minutes or until center is almost set.  Cool 5 minutes; spread with preserves.  Melt remaining chocolate square; drizzle over cheesecake.  Cool cheesecake.  Refrigerate 4 hours.  

Makes 9 servings

Loaded Baked Potato Pizza

 1 can (13.8 oz) refrigerated pizza crust
1 white potato
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
10 oz frozen broccoli and cheese sauce
2/3 cup sour cream
2 Tbsp ranch dressing
1 cup shredded colby jack cheese
5 slices cooked bacon, coarsely chopped
1 tomato, seeded and chopped
2 green onions, chopped

Heat oven to 375.  Spray large cooking sheet with non stick cooking spray.  Unroll pizza crust dough on sheet; press dough into 13x9 rectangle.  Bake 10-13 minutes or until crust is light golden brown.  (It's okay if it is not completely cooked as there will be additional cooking time). Remove from oven and set aside.  Meanwhile, pierce potato with fork.  Microwave 4-5 minutes, turning once, until tender.  Cover; let stand 5 minutes.  When potato is cool enough to handle, peel potato and cut into 1/4 inch cubes.  In small bowl, mix potato, oil, sat and pepper; set aside.  Cook broccoli in microwave as directed on package. Empty pouch into another small bowl to cool slightly; set aside.  In another small bowl, mix sour cream and ranch dressing.  Spread mixture over pizza crust to withing 1/2 inch of crust edges.  Sprinkle 1/2 cup cheese evenly over sour cream mixture.  Sprinkle with bacon.  Spread broccoli mixture and potato mixture evenly over bacon.  Sprinkle tomato, onions, and remaining 1/2 cup cheese evenly over potato mixture.  Bake 15-22 minutes longer or until crust is golden brown and cheese is melted.  Let stand 5 minutes before cutting. 

Serves 4

Three Bean Pasta Salad

 1 box suddenly salad classic pasta salad mix
3/4 cup french dressing
1/2 tsp red pepper sauce
2 medium tomatoes, coarsely chopped
1 green bell pepper, chopped
1/2 cup chopped red onion
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can chick peas, drained and rinsed

Cook pasta as directed on package.  Drain pasta; rinse with cold water.  Shake to drain very well.  In large bowl, stir together seasoning mix, dressing and pepper sauce.  Stir in pasta and remaining ingredients.  Refrigerate for 1 hour before serving.

Makes 10 (1 cup) servings