Asian Sesame Chicken and Broccoli

from CHRISTI REED

8 oz. angel hair pasta
2 cups small croccoli florets
1 lb. boneless skinless chicken breasts-cut into thin strips
3/4 cups Kraft Asian Toasted Sesame Dressing
3 Tbsp soy sauce
1/4 tsp each:  ginger, garlic powder, crushed red pepper
1/3 chopped dry roasted peanuts (optional)

Cook pasta according to package, adding broccoli to the boiling water for the last 3 minutes of the past cooking time.

Meanwhile spray a large skillet with cooking spray and cook the chicken. Stir in dressing, soy sauce, ginger, garlic and red pepper.

Drain pasta and place in large bowl.  Add chicken mixture and mix together (lightly).  Sprinkle with peanuts and serve.

Note:  If nervous about crushed red pepper flakes, add 1/8 tsp starting out.

Serve over brown rice.

Mexican Quinoa

This is really easy to throw together.  The kids don't like it, but it is healthy and tastes really good good.

ONE PAN MEXICAN QUINOA

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Yield4 servings

Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Grilled Taco and Lime Chicken for tacos

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon garlic salt
• 3-4 medium to large boneless skinless chicken breasts
• 2 limes, split

Directions

1. Preheat indoor or outdoor grill to medium high heat.
2. Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.
3. Place chicken breast into a large bowl or large ziploc bag. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. You can marinate up 1-5 hours if desired. Can be grilled immediately as well.
4. Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze with juice of last lime over tops. Thinly sliced chicken goes great inside tacos. Top with your favorite toppings.

Makes 6-8 Servings
Note: Creamy sauce shown in photograph is equal parts prepared Ranch Dressing and mild salsa

Homemade Bread Bowls

I love making these bread bowls with cheese soup.  My kids eat the soup so much better because it is fun and they want to eat the bowl, and the bread tastes really yummy with the cheesy soup.

(Makes 6 bread bowls)
Ingredients:
2 cups + 4 Tablespoons warm water
2 packages of active dry yeast (5 1/2 teaspoons)
1/2 cup (1 stick) butter, melted
2 Tablespoons granulated sugar
3 teaspoons salt
6 1/2 cups all-purpose flour
Directions:
Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast.  Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar and salt and mix until combined.  Gradually add flour.  Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren’t using a mixer, but it may get a little tiring!).  Punch dough down and form into 6 equal sized balls.  Place on a greased cookie sheet and let rise until doubled.  Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.  Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.

Broccoli Cheese Soup

Another favorite from Christi Reed!

1 cup cut carrots (about g-7 medium carrots)
4 cups cut broccoli
1/2 cup butter
1/4 cup minced onion
3/4 cup flour
3 cups milk
Velveeta cheese
pepper

Boil the carrots and broccoli together in a medium pot for about 15 minutes.

In a large pot combine the butter and onion to saute.  After the onions look golden add the flour with a whisk.  Then slowly add the milk while stirring.

When thick, add 3 cups water and 3 chicken bouillon cubes.  Add drained carrots and broccoli.

Add about 3/4 of a Velveeta cheese block.  I cut it up  in about 1 inch squares so it melts faster.  Slowly thicken on stove.  Add a dash of pepper

This makes a lot.  I sometimes half it, sometimes don't.

I like to serve this in homemade bread bowls.

Chicken Pesto pasta with Broccoli

I got this recipe from the wonderful Christi Reed.  It became a quick family favorite.  Very quick and easy to throw together, but tastes really good.

2 chicken breasts cut into thin strips
3/4 lb. angel hair pasta
1 jar classico alfredo sauce
1/2 jar classico pesto sauce
broccoli-however much your family wants
Lemon juice

Cook chicken, boil pasta, combine sauces and heat.  Cook broccoli in a frying pan in butter for 5 minutes.  Do not overcook broccoli.

Serve with lemon juice to squeeze on top.

Side ideas:  green salad, french bread

Chili-Lime Steak

1-2 lbs boneless steak (flank steak)

RUB
1 tsp chili powder
1 tsp granulated garlic
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/4-18 tsp chili powder or cayenne
3/4 tsp kosher salt
1/4 tsp black pepper
1 lime, juiced (2 Tbsp lime juice)
1 Tbsp olive oil

Combine spices in small bowl.  Add lime juice and oil and stir.
Place steak in shallow dish and pour mixture and rub onto meat.  Let stand for 15 min.
Grill steak over med-high heat 5-7 minutes per side.  Let meat stand for 5 min before slicing.
Slice steak against grain about 1/4 inch thick.

Serve on tortillas with pico de gallo and cilantro dressing.  Or put in a salad.

I have been trying to prepare homemade snacks for the kids once a week.  This is one of my favorite recipes.  It tastes so yummy.  And it really comes together fairly quickly.  I am going to start doubling it so we can freeze some because we eat them really fast.

GRAHAM CRACKERS

• 1 cup whole wheat flour
• 1½ cups all purpose flour
• ½ cup dark brown sugar, packed
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ cup butter, chilled & cubed
• ¼ cup honey
• ¼ cup water
• 1 teaspoon vanilla
• optional: 1 tablespoon wheat germ or flax seed

I have been trying to prepare homemade snacks for the kids once a week.  This is one of my favorite recipes.  It tastes so yummy.  And it really comes together fairly quickly.  I am going to start doubling it so we can freeze some because we eat them really fast.

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a food processor or mixer combine the first 6 ingredients. (If using wheat germ or flax seed add here.)
3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
4. Add honey, water and vanilla and continue to mix until it all combines.
5. Remove and shape the dough into a flat disk and place between two pieces of wax or parchment paper. (I found it easier to roll the dough w/o a sheet on top of the dough.)
6. Roll dough out until ¼ inch thick. Cut into crackers or shapes. Combine the dough scraps and roll out again to cut more shapes.
7. Place cookies on a Silpat or parchment lined baking sheet and bake for 13-15 minutes.
8. Cool and serve.

NOTES

To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.

Sloppy Joes

1 lb. ground beef
1/2 c. chopped onion
1/2 c. ketchup
1/2 c. water
1 T. vinegar
1/2 t. chili powder
1 T. mustard
1/2 t. salt
1/4 t. pepper
1-2 T. flour

Brown meat and onion.  Add ketchup, water, vinegar, chili powder, mustard, salt, pepper and flour.  Simmer together 10 minutes.

Pasta and Broccoli Recipe

I love this and my kids love it, Kenneth not so much.  It is a quick and easy meal and a good way to get your kids to eat  broccoli.  Try it, you might like it.

12 oz. uncooked pasta
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped (I don't use that much garlic)
1/4 cup grated parmesan cheese
2 Tbsp olive oil, divided
salt and pepper

Bring a large pot of salted water to a boil.  When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.  When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside.  Drain pasta and broccoli.

Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic.  Cook until golden, reduce flame to low and add pasta back to the pot.

Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.

Add 1/2 cup of reserved pasta water and mix well adding more if needed.

Serve in pasta bowls with additional grated cheese on the side.

Macaroni and Cheese

This is our very favorite mac and cheese recipe.

4 cups dried macaroni
1 whole egg beaten
1/4 cup butter
2 1/2 cups whole milk
2 heaping tsp of dry mustard, more if desired
1 pound cheese, grated (we like sharp best)
1/2 tsp salt, more to taste
1/2 tsp seasoned salt, more to taste
1/2 tsp ground black pepper
optional spices:  cayenne pepper, paprika, thyme (i have never tried these)

Cook macaroni until very firm.  Macaroni should be too firm to eat right out of the pot.  Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour.  whisk together over medium-low heat.  Cook mixture for five minutes, whisking constantly.  Don't let it burn.
Pour in milk, add mustard, and whisk until smooth.  Cook for five minutes until very thick.
Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs.  Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly.  Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper.  Taste sauce and add more salt and seasoned salt as needed!  DO NOT UNDER SALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20to 25 minutes or until bubbly and golden on top.  (we don't bake it)

Japanese Stir Fry

I found this in moms recipe book and we love it!  It is a quick and easy meal.

1 package frozen Japanese style stir fry veggies
1-2 cups cubed, cooked chicken

Teriyaki sauce:
1 Tbsp oil
1 Tbsp cornstarch
1 Tbsp vinegar
3 Tbsp soy sauce
3 Tbsp sugar
1/4 tsp ginger
1/4 cup water

Stir fry veggies according to package directions.  Add chicken, then teriyaki sauce and cook until thick.  Serve over hot rice.

Baked Chimichanga

1 1lb chicken, shredded
1 onion, chopped
1 clove garlic
1/2 tsp. chili powder
Taco seasoning to taste
3/4 c. shredded cheese
1 4 oz. can green chiles
1/2 c. chopped cilantro
Fresh spinach, chopped (optional)
Green peppers, diced (optional)
1 can black beans (optional)
1/2 large flour or wheat tortillas

Brown meat, add onion, garlic, chili powder, and taco seasoning to taste.  Drain any liquid.  add cheese, chili peppers, and cilantro (and any optional ingredients).  Assemble like a burrito and place side by side in a baking dish.  Sprinkle cheese and cilantro on top for garnish.  Bake at 400 degrees for about 25 minutes or until golden brown.

Peanut Butter Bars

These are so easy and so quick and so so yummy.  I love to make these to give to neighbors.

1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Peanut Butter Play Dough

I got this recipe from one of my BYU-I Child Development classes.  It is a great sensory activity for kids because they can smell it, touch it, see it, and even taste it.

1 1/2 cup peanut butter
1 cup powdered milk
1 cup powdered sugar

Mix and knead to desired consistency.

No Bake Energy Bites

These are a fun, healthy and easy snack to have around.  My kids love them and love helping me make them.

1 cup oatmeal
1/2 cup peanut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Feather-Light Overnight Rolls

This is the easiest roll recipe I have ever used and it has always given me great results.  This is also great for freezing. I usually make the whole recipe and freeze half of it....it makes a lot.

1 cup water
1 cup butter
3/4 cup sugar
2 tsp salt
1 cup cold water
2 pkg yeast
1/2 cup warm water
4 eggs, beaten
7 1/4 cups flour

Butter for spreading on dough

In a 6 quart pot bring the 1 cup water to a boil.  Add the 1 cup butter, sugar, and salt.  Remove from heat.  Add the 1 cup cold water.  Dissolve yeast in the 1/2 cup warm water.  When first mixture is lukewarm, add yeast mixture and beaten eggs.  Stir briefly.  Add flour and stir together.  Cover pan with lid and refrigerate overnight.  When ready to roll out, divide dough in thirds.  Lightly flour surface.  Roll each third out in a large circle about 1/2 inch thick.  Spread dough lightly with butter.  Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape.  Place on 3 greased baking sheets (about 12 rolls per sheet).  Let rise about 4 hours.  Bake at 400 for about 12 minutes.  Makes 3 to 4 dozen rolls.

Beef Stew

2 lb. stew meat
1/4 cup flour
salt
pepper
1 1/2 cup beef broth
1 tsp worcestershire sauce
1 garlic clove
1/2 tsp paprika
3 sliced carrots
3 diced potatoes
1 onion, chopped
1 celery stalk with the leaves, chopped
1 bay leaf

After meat is in the crockpot, add flour, salt and pepper and stir until the meat is coated.  Add everything else and stir.  cover and cook on low for 8 to 10  hours.  Remove the bay leaf and stir before serving.  Serve with warm cornbread and honey.

Zucchini Soup

I call this leprechaun soup around my kids because it is green colored.  It sounds a little different, but we really enjoy it with a side of warm bread.  It is a great way to use up your garden zucchini.  I made 4 batches and froze them for later.  Leave out the half and half if you are going to freeze and add it after the soup has been thawed and reheated.

1/2 lb onions

2 tsp butter

1 1/2-3 lbs. zucchini

3 cups chicken broth

 1/2 cup half and half

1/8 tsp black pepper

1/8 tsp nutmeg

1/8 tsp salt

pinch cayenne pepper if desired

Chop onion and saute with butter until clear and soft but not brown.  Wash and slice zucchini, combine with onion and chicken broth.  Bring to boil, simmer until squash is tender.  Add seasonings and puree in blender.  Return to saucepan; add half and half.  Reheat, do not boil.  Serve immediately.  Garnish with white cheddar cheese.

Use as much zucchini as you would like.  The more you use, the thicker your soup will be.

Mediterranean pork

This is one of my kids favorite, mostly because they are in love with the couscous.

1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 Tbsp paprika
1 Tbsp garlic powder
2 1/4 tsp sage
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp thyme
1 tsp oregano
1 tsp basil
4 thick cut boneless pork chops
salt and pepper to taste

Cut small slits in each pork chop then pour mixture over the top.  Slow cook on high for 4-6 hours.  Pull apart and serve over couscous.