Chicken Lettuce Wraps with Ginger Dressing - May

So I'm going to cook and freeze the chicken, make the ginger dressing, and send along peanuts and cilantro. But y'all will have to buy the lettuce, cucumber, and fruit of choice. Don't worry about cutting everything fancy, unless you want to! I just chop into bite-sized peices. And for my kids, I just give them everything separate. Two notes: 1. Make sure you have all the ingredients for the wraps, b/c it's just not the same without that yummy combo of ingredients! 2. Definitely use Bibb or Boston lettuce. Any other lettuce is more bitter and less wrappable.

For rice 1 cup rice 1 3/4 cups water For ginger dressing 1/2 cup seasoned rice vinegar 1/2 cup vegetable oil 6 tablespoons mayonnaise 1/4 cup soy sauce 1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece) 2 garlic cloves, chopped 1/2 teaspoon Asian sesame oil For wraps 2 grilled chicken breast halves, shredded (2 cups) 3/4 lb Boston or Bibb lettuce, leaves separated 1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks 3 scallions, cut into 3-inch-long thin strips 1 (1-lb) firm-ripe mango (or pear or apple), peeled, pitted, and cut into 1/8-inch-thick matchsticks 1/2 cup chopped fresh cilantro Peanuts Make rice Serve wraps Assemble wraps (each person individually) with rice, chicken, handful of other wrap ingredients and then drizzle with dressing.

Turkey Stuffing Casserole

1 box of Stove Top stuffing (made per instructions on box)
2 c chopped, cooked turkey breast
10 oz bag of frozen peas
1 can (10 3/4 oz) of cream of chicken soup
1/3 c milk

Make Stove Top and reserve 1 cup. Spread stuffing (minus one cup) evenly on the bottom of a baking dish. In a separate bowl, mix the soup, milk, peas and turkey. Layer this mixture into the baking dish. Finally, sprinkle reserved stuffing on top. And bake at 350 degrees for 25 minutes, covered. Remove foil and bake for another 10 minutes.

FREEZER MEAL INSTRUCTIONS

Thaw completely. And bake, covered, at 350 degrees for 25 minutes. Remove foil and bake for another 10 minutes.

Baked Ziti

Hi Ladies. Planning to make Baked Ziti with the same ingredients as Sonia's Lasagna except no sausage and different pasta (ziti instead of lasagna). I'm looking forward to Thursday.

Baked Chicken Enchiladas

INGREDIENTS:

4 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups shredded cheese, cheddar or Monterey jack
2 cups shredded, cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
salt and pepper to taste
4 scallions, thinly sliced
14 soft, round 6-8 inch tortillas

 

PREPARATION:

Preheat oven to 325 degrees F. 

In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in half of the shredded cheese. 

In a second bowl, toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the creamed mixture and stir to combine. 

In a baking dish, spread 1/2 cup of the salsa over the bottom. Place about 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish, seam side down. Repeat process for remaining tortillas. 

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining cheese over the top. Enchiladas may be made up to this point 12 hours in advance. 

Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Sprinkle with remaining scallions and serve warm. Enchiladas may be reheated, covered with aluminum foil.

Korean Chicken Dish-Dak Jim

Ingredients:

1. 4 boneless skinless chicken thighs
2. 1 1/2 carrots cut to be 2 to 3 inches long
3. 2 potatoes cut to be similar size as carrots
4. 1 large onion cut to similar size as potatoes
5. 2 Tablespoons(Tbs) of all purpose flour
6. 1 Tbs rice vinegar (regular vinegar would work too)
7. 2 Tbs of oil (I use olive oil)
8. 1/2 cup of soy sauce
9. 2 cups or more of water (see directions)
10. 1/4 cup of dark brown sugar
11. 1/2 inch long ginger paste OR 1 Tbs of minced ginger
12. 1 inch long garlic paste OR 2 large garlic cloves minced
13. Few pinches of salt and black pepper to taste
14. Few pinches of hot red pepper flakes (optional-I did not add this to the exchange meal)

Directions:

Place chicken in a mixing bowl and pour in vinegar and 1/4 cup of soy sauce then dredge chicken with flour (I usually dump the flour in the mixing bowl and dredge each chicken in the bowl).

Let the chicken sit for 15-20 minutes (usually the amount of time to cut the veggies and prepare the pot).

Heat oil in Medium sized pot to medium high and cook the chicken for at least 3 minutes each side. Then add the veggies(potatoes, carrots, and onions) on top of the chicken (I usually place the potatoes and carrots in first because they take the longest to cook). Then add all the other ingredients in the order listed above. Please note: Make sure the water level in the pot covers the chicken and at least one-half of the veggies.

Bring the pot to a boil then simmer at medium heat for at least 45 to 60 minutes. The longer you cook the pot the more flavorful it will be. My leftovers usually taste better to me.

Cook rice and place chicken and veggies on top of the rice. Enjoy.

Parmesan Tilapia

1 lb bag, 4-6 frozen tilapia fillets, thawed

Cooking spray (or Olive Oil)

1 T lemon juice

¼ c mayo

4 T grated Parmesan cheese

1 T thinly sliced green onions

1 T butter, softened

⅛ t hot sauce

1. Preheat broiler.

2. Thaw dish.

3. Pat fish dry.

4. Place fish on broiler pan coated with cooking spray OR olive oil; brush fish with lemon juice. Broil 5-6 min or until fish flakes easily.

5. Combine mayo, Parmesan cheese, green onions, butter & hot sauce.

Spread mixture evenly over fish.

Broil 1 min or until lightly brown & bubbly.

6.Top with fresh cracked pepper!

Side Dish Suggestion: Creamy Spinach

2 T butter

1 garlic clove, minced

1 bag spinach

½ c heavy cream

3+ T grated Parmesan cheese

Heat large skillet to med-hi.

Add butter & garlic; cook 1 min or until browned.

Add spinach; reduce heat to med. Cook uncovered until spinach wilts & only about 3 T

of liquid is left.

Add cream; cook 1-2 min. Stir in Parmesan cheese. If it is too thin, add more cheese.

Bruschetta Chicken - March

Breaded Chicken
1 lb chicken
1 c crushed croutons
1/4 c grated Parmesan
1 t oregano
1 egg
1 clove of garlic
2 T flour

Bruschetta Topping
2 large tomatoes, seeded and chopped
1 T olive oil
1 clove garlic, minced
3 T basil, minced
1/2 t salt

Preheat your oven to 425 degrees and complete these three steps. First, combine croutons, Parmesan and oregano in a bowl. Next - in another bowl - whip the egg and minced garlic together. Finally, sprinkle flour onto a plate.

Taking one piece of chicken at a time, coat with flour and dip into the egg mixture. Then coat that piece with croutons, and place it onto a baking dish. When each piece of chicken has been breaded, add the bruschetta topping. Bake for 20 minutes.