Peanut Ginger Noodles
INGREDIENTS
- 2½ teaspoons grated lime peel
- ¼ cup lime juice
- 2 Tablespoons reduced sodium soy sauce
- 2 teaspoons water
- 1 teaspoon sesame oil
- ⅓ cup creamy peanut butter
- 2½ teaspoons fresh ginger root, minced
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 ounce whole wheat linguine, uncooked
- 2 cups fresh broccoli florets
- ½ cup shredded carrots
- 1 sweet red pepper, julienned
- 2 green onions, chopped for garnish
Roasted Cauliflower and Aged White Cheddar Soup
Ingredients
- 1 small head cauliflower, cut into florets
- 2 tablespoons oil
- salt and pepper to taste
- 1 tablespoon oil
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 3 cups vegetable broth or chicken broth or chicken stock *
- 1 1/2 cups aged white cheddar, shredded
- 1 cup milk or cream
- salt and pepper to taste
Honey Lemon Chicken with Angel Hair Pasta
Ingredients:
Pasta
- 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)
Chicken
- 1/2 cup honey
- 1/4 cup lemon juice
- 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- leaves from 2 or 3 sprigs of thyme, optional and to taste
- 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)
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Creamy Chicken and Wild Rice Soup
Ingredients
- 3/4 cup uncooked wild rice blend*
- 1 cup chopped yellow onion (from about 1 small onion)
- 1 cup diced carrots (from 2 medium)
- 1 cup diced celery (from 2 - 3 stalks)
- 7 Tbsp butter, diced, divided
- 1 clove garlic, minced
- 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
- 1/4 tsp of each dried thyme, marjoram, sage and rosemary
- Salt and ground black pepper, to taste
- 1 lb boneless skinless chicken breasts halves
- 1/2 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Fried Cauliflower Recipe
Ingredients
- 1 medium cauliflower
- 2 eggs
- 2 tablespoons tomato paste
- 1 bottle of soda
- 4-5 tablespoons of flour
- Salt
- Vegetable oil for frying
Chicken Chimichangas
Ingredients
- ¼ cup butter (4 tablespoons)
- ¼ cup flour
- 2 cups chicken stock, heated
- 8 ounces sour cream
- 4 ounce can chopped green chilies, drained
- ¼ teaspoon cayenne powder
- 1 teaspoon or more of Rocket Fuel, or your favorite hot sauce
- 4 flour tortillas
- 8 ounces Mexican Pulled Chicken
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces Pepper Jack cheese, shredded
- Vegetable oil for cooking
- 1½ to 2 inch Stainless steel bull dog clips or binder clips (available in any office supply store)
LEFTOVER TURKEY TAQUITOS
Ingredients
- 2 cups left over cooked turkey, chopped
- 1/4 cup chopped green onion
- 2 ounces cream cheese
- 2 tablespoons sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 ounces sharp cheddar, shredded
- 6-8 corn tortillas
- 2 cups vegetable oil for frying
Honey Balsamic Chicken Tenders
- 2 medium (1.5 lbs) chicken breasts
- ¼ cup balsamic vinegar
- 1 clove garlic
- 2 Tbsp olive oil (divided)
- to taste salt & pepper
- 1 Tbsp butter
- 2 Tbsp balsamic vinegar
- 3 Tbsp honey
See full instructions :
www.budgetbytes.com
How to Make Crockpot Chicken Tacos
Ingredients:
- 2 boneless, skinless chicken breasts (rinsed in cold water)
- Chopped onion (optional)
- Chopped green pepper (optional)
- 1 packet taco seasoning
- 16 ounces salsa (that's 2 cups, if you're using a larger bottle)
- Flour tortillas, corn tortillas, or taco shells
- Toppings (optional): lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.
Shrimp Pasta with Tomato and Basil
Ingredients
- 8 ounces thin spaghetti
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/2 pound large shrimp, peeled and deveined
- 1 16-ounce can diced tomatoes
- 1 cup halved cherry tomatoes
- 1/2 cup packed basil leaves
- salt and pepper
Zucchini Crust Pizza
IngredientsFor the crust:
- 1 large egg or 2 small ones
- About 3 small-medium zucchinis (mine were about 8″)
- 1.5 cups grated parmesan or mozzarella. I liked parmesan best for this one.
- salt
For the toppings:
- Mild tomato sauce OR pesto
- Grated firm mozzarella cheese OR sliced fresh mozzarella cheese
- Ricotta cheese or goat cheese, for small dollops on top (optional
- Assorted vegetables. Pre-sauté for extra flavor, especially if you’re using onion, garlic and mushrooms. A little italian parsley or basil is nice too; the basil can be added fresh after the pizza is cooked, and the parsley is nice in the sauté. Finely chopped greens are nice. Fresh tomatoes can be added after the pizza is cooked too.
- Meat if you like/eat meat on pizza: Crumbled sausage would work well. Pre-sauté. Ground lamb or chicken would be tasty, cooked with lots of garlic.
- Olive oil, black pepper
