Dinner
We really enjoy P.F. Changs, but sadly the closest one to us is about an hour away. Their chicken lettuce wraps are something that we all really enjoy Here is a quick and easy version of their lettuce wraps. I don’t like mushrooms…not even a little, but if you do you can certainly add 1 cup of chopped mushrooms to the mix. I also made white rice to go with this so you can serve this a couple different ways. Serve the rice on the side or when building the wrap put a little bit of rice on the bottom and add the chicken mixture to the top. Either way, I know you will enjoy this as much as we did!
INGREDIENTS
2 Tablespoons sesame oil, divided
1 cup mushrooms, chopped (optional)
1 pound ground chicken
1 small can chopped water chestnuts
2 garlic cloves, minced
6 basil leaves, chopped
2 Tablespoons hoisin sauce
2 Tablespoons teriaki sauce
1 Tablespoon soy sauce (I used low sodium)
1 teaspoon rice wine vinegar
1 teaspoon ground ginger
1 teaspoon cornstarch
1 Tablspoon search a sauce
1 head bibb lettuce, separated into leaves
Scallions for garnish
Cooked white rice (optional)
DIRECTIONS
Ina medium skillet over medium heat, heat one Tablespoon of the sesame oil. Add the mushrooms if using and cook stirring occasionally until golden brown and soft. Transfer to a plate and set aside. Add one more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes crumbling while you are cooking, drain the fat if needed. Add the garlic and stir for about 30 seconds, add the mushrooms back in and sprinkle with basil and stir to combine.
In a small bowl combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha and whisk until well combined. Pour sauce over the chicken mixture and stir to coat evenly. Cook until heated through and slightly thickened. Spoon into the lettuce leaves and garnish with scallions.
Serve warm.
Enjoy!
This recipe can be found at www.frugallivingnw.com
Since the new year started, we have been eating a lot of salads. Every kind of salad imaginable, some good, some ok but this one is FAN-FRICKIN-TASTIC! No joke this is delicious with lots of flavor and simple to put together for a weeknight dinner and special enough to serve for guests. We had a small amount leftover the next day and Mr. MCYM made a wrap with it and said it was terrific that way too! Both he and Robby asked for this salad again the next week Hmmmmm…boys asking for salad? Yup! It’s a keeper!
INGREDIENTS
1 pound of shrimp, peeled and deveined
2 Tablespoons taco seasoning (I used low sodium)
1 Tablespoon olive oil
6 cups mixed lettuce (I like to mix romaine and spinach)
1 yellow pepper (or any color)
1/2 cup red onion diced
1 cup cherry tomatoes, halved
1/2 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
DRESSING INGREDIENTS
1/4 cup sour cream
Juice and zest from one lime
3 Tablespoons olive oil
3 Tablespoons honey
2 Tablespoons taco seasoning
DIRECTIONS
FOR THE DRESSING – In a small bowl combine sour cream, lime juice, lime zest, oil, honey and taco seasoning. Combine well. Keep in fridge until ready to serve.
Place shrimp in a Ziploc bag and add taco seasoning, shake to coat the shrimp. Heat olive oil in a large skillet over medium heat, add shrimp making sure the shrimp are in a single layer. Cook shrimp for three minutes on one side, flip the shrimp and cook another three minutes on the second side making sure the shrimp are cooked through. Remove shrimp from pan and build your salad adding the lettuce, pepper, onion,tomato and cheeses to a bowl.
Add the shrimp to the top and drizzle with dressing.
Enjoy!
This is a copy cat soup from Olive Garden and it is delicious!
We have hit the winter months in New Hampshire and although we have not had much snow we have had some cold days and nights and this hits the spot perfectly on those days! This soup comes together quick and would be great with some crusty bread! So next time the weather is cold go ahead and make this and curl up with your favorite someone and enjoy the afternoon!!
INGREDIENTS
4 slices of bacon, diced
1 pound spicy sausage sliced into bite size pieces
1 Tablespoon olive oil
2 cloves of garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Salt to taste
Pepper to taste
DIRECTIONS
Heat a large skillet over medium high heat. Add bacon and cook until browned and crisp. Transfer to a paper towel lined plate and set aside. Add diced sausage to skillet and cook until browned, about 3-5 minutes being sure to stir the sausage as it cooks, drain excess fat and set aside. Heat olive oil in a large stockpot over medium heat. add garlic and onion cook stirring frequently until onions are translucent.
Stir in chicken broth and bring to a boil, add potatoes and cook until tender about ten minutes. Stir in sausage and spinach until spinach starts to wilt, just a couple minutes. Stir in heavy cream and cook until heated through. Season with salt and pepper, top with bacon and serve warm!
Enjoy!
This recipe can be found at www.damndelicious.com
Our son Robby and his girlfriend came across this recipe and asked if I could make it! I had the perfect snowy Saturday to make this! There is nothing better than a warm comforting snack on a cold, snowy day! These are super simple and you can add any topping you want just as you would a regular hamburger!
INGREDIENTS
1 can of refrigerated biscuits (8 biscuits)
1 pound ground beef
1/2 cup of ketchup
1 teaspoon worcestershire sauce
1 Tablespoon mustard
2 Tablespoons brown sugar
1/2 cup shredded cheese (your choice), I used cheddar
DIRECTIONS
Preheat oven to 400 degrees. Crumble and cook ground beef in a skillet. Drain. Mix in ketchup, worcestershire, mustard and brown sugar. Mix well. Grease a muffin tin and line 8 baking cups with the biscuits. You will need to flatten each biscuit a little bit and push the biscuit into the muffin tin leaving a well in each cup. Divide the meat mixture up between each biscuit well. When you have the cups filled, bake for 10-15 minutes until the biscuit dough is brown. Top with the shredded cheese and bake an additional 5 minutes until the cheese is melted. Remove from oven. Add any additional toppings and serve warm.
Enjoy!
This is one of those super simple “what’s in my pantry I need to use up” kind of recipes! Easy, one dish and can easily change up the ingredients…using cream of mushroom instead of chicken, using different cheeses, you decide. I have also seen a similar crockpot version. Add a salad and your dinner is done.
INGREDIENTS
1 can cream of chicken soup
1/2 cup of milk (I used 1%)
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups dry stuffing mix
1 pound boneless skinless chicken breast
1/2 cup melted butter
DIRECTIONS
Preheat oven to 350 degrees. In a medium size mixing bowl mix together the milk and cream of chicken soup. Place the chicken in the bottom of your baking dish and pour the soup mixture over the top of the chicken making sure the chicken is coated. Layer the cheese over the top, sprinkle stuffing over the top of the cheese and pour the butter over the top of the stuffing. Bake for one hour or until chicken is cooked through and stuffing is golden brown. Serve warm.
Enjoy!
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