[ Pad Thai ]

 

Prep Time15minutes mins

Cook Time15minutes mins

Total Time30minutes mins

 

Servings: 4

Equipment

• oven-safe skillet
• wok

Ingredients

• 8 ounces flat rice noodles
• 3 Tablespoons oil
• 3 cloves garlic , minced
• 8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces 
• 2 eggs
• 1 cup fresh bean sprouts
• 1 red bell pepper , thinly sliced
• 3 green onions , chopped
• 1/2 cup dry roasted peanuts
• 2 limes
• 1/2 cup Fresh cilantro , chopped

For the Pad Thai sauce:

• 3 Tablespoons fish sauce
• 1 Tablespoon low-sodium soy sauce
• 5 Tablespoons light brown sugar
• 2 Tablespoons rice vinegar , or Tamarind Paste*
• 1 Tablespoon Sriracha hot sauce , or more, to taste
• 2 Tablespoons creamy peanut butter*(optional)

Instructions

• Cook noodles according to package instructions, just until tender.  Rinse under cold water.
• Make sauce by combining sauce ingredients in a bowl. Set aside. 
• Stir Fry:: Heat 1½ tablespoons of oil in a wok or large saucepan over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
• Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
• Add noodles, sauce, bean sprouts and peanuts to the wok (reserving some peanuts for topping at the end). Toss everything to combine.
• Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
• Store leftovers in the fridge and enjoy within 2-3 days.

[ BBQ Chicken Bowl ]

 

Prep Time
15minutes mins

I haven't made this yet

Cook Time
35minutes mins

Resting time
10minutes mins

Total Time
50minutes mins

Ingredients

Chicken and Veggies:

• 4 chicken breast halves , or two large breasts, halved, to make 4 thin pieces

• 1 zucchini , washed and sliced into 1/4'' thick rounds

• 1 red bell pepper washed, seeded and sliced

• 3 ears corn , grilled, or substitute 1 1/2 cups cooked corn

• 1 avocado , peeled, seeded and sliced

• fresh cilantro for garnish, if desired

Rice:

• 2 Tablespoons oil , vegetable or canola oil

• 1/2 cup onion , chopped

• 1 1/2 cups long-grain white rice

• 1/2 teaspoon ground cumin

• 3 cups low-sodium chicken broth

• 15 ounce can black beans , drained and rinsed

BBQ Ranch Sauce:

• 1 cup barbecue sauce

• 1/3 cup mayonnaise

• 1/4 cup buttermilk

• 1/4 cup plain Greek yogurt , or sour cream

• 1 Tablespoon honey

• 1/2 teaspoon dried dill weed

• 1/2 teaspoon dried parsley flakes

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon each salt and pepper , or more to taste

Instructions

For the Rice:

1 . Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. 
2. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. 
3. Remove lid and fluff gently with a fork. Set aside.

For Homemade BBQ Ranch Sauce:

Combine all sauce ingredients and mix well in a bowl.

For the Chicken and Veggies:
4. Meanwhile, place chicken in a shallow dish and baste with 3/4 cup BBQ Ranch Dressing. Refrigerate for at least 20 minutes. 
5. To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill or on the grill pan on the stove.  
6. After the veggies are cooked, add the marinated chicken to the grill over medium heat.
7. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
8. Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. 
9. Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.You might also like these Honey Lime Chipotle Chicken Fajita Bowls!

NotesInstant Pot Rice: Reduce broth to 1.5 cups. Cook on high pressure for 4 minutes. Natural release 10 minutes. Open lid and pour rinsed black beans on top. Cover with lid and allow to warm for 5 minutes before fluffing rice with a fork.Make Ahead Instructions: These chicken bowls are easy to prep ahead! Just toss the marinade on the chicken, make the sauce, and chop the veggies. Keep everything in the fridge. Dinner will be a breeze!

[ Chicken Noodle Casserole ]

Prep Time20minutes mins

Cook Time30minutes mins

Total Time50minutes mins

I haven't tried this yet.

Servings: 12

Ingredients

• 12 ounces egg noodles , cooked al dente
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon dried basil
• 4 cups low-sodium chicken broth
• 24 ounces cottage cheese , small curd
• 1 large egg , beaten
• 2 cups shredded mozzarella cheese , divided
• 3/4 cup freshly grated parmesan cheese , divided
• 4 cups cooked chicken , chopped
• fresh chopped parsley for garnish, optional

Instructions

• Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside. Preheat oven to 350 degrees F. 
• Sauce: Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
• Cheese layer: In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup parmesan cheese. 
• Combine: Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
• Bake: Pour mixture into a 9x13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese. Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.

Notes

Make Ahead Instructions: Prep the dish up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and store in the fridge. Let sit on the counter for 30 minutes before baking as instructed.

Freezing Instructions: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 1/2 hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.

Gluten-Free Adaptations: Use gluten-free egg noodles, and all-purpose flour.