Korean BBQ Chicken Marinade

This recipe was originally posted on allrecipes.

Ingredients

1 cup sugar or Splenda
1 cup soy sauce
1 cup water
1 tsp. onion powder
1 tsp. ground ginger
1 T. lemon juice (optional)
1-4 tsp. hot chile paste (I used 1 tsp.)

Directions

1.  In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder and ground ginger.  Bring to a boil.  Reduce heat to low, and simmer 5 minutes.
2.  Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste.  Place chicken in mixture.  cover and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Pancit

I found this recipe on allrecipes.com  I had been craving pancit, a dish I fondly remember from my childhood.  This was delicious.

Ingredients

1 12 ounce pkg. flour pancit noodles
1 tsp. vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrots thinly sliced
1/4 cup soy sauce
2 lemons, cut into wedges for garnish (I skipped this)

Directions

1.  Place the noodles in a large bowl, and cover wiht warm water.  When soft, drain and set aside.
2.  Heat oil in a wok or large skillet over medium heat.  Saute' onion and garlic until soft.  Stir in chicken, cabbage, carrots, and soy sauce.  Cook until cabbage begins to soften.  Toss in noodles, and cook until heated through, stirring constantly. 

Hashbrown Hamburger Bake

I am cleaning out my freezer this week and planning my meals.  I found ground turkey and a package of frozen shredded hashbrowns.  I searched online and found this delightful dish.  I am looking forward to trying it.

Ingredients

• 4 cups frozen shredded hash brown potatoes, thawed
• 3 tablespoons vegetable oil
• 1/8 teaspoon ground black pepper
• 1 pound ground beef
• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder
• 1 cup water
• 1 (.75 ounce) packet dry brown gravy mix
• 1 cup shredded Cheddar cheese, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. Mix hash brown potatoes, vegetable oil, and black pepper in a bowl; press into the bottom of the prepared baking dish.
3. Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. Mix water and gravy mix into the cooked beef; bring to a boil. Reduce heat, cover skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto the potato crust.
5. Bake in the preheated oven for 15 minutes. Sprinkle remaining 1/2 cup Cheddar cheese and bake until cheese is lightly browned, about 5 more minutes.

Souplantation's Joan's Broccoli Madness Salad

Ingredients
1 bunch broccoli, uncooked, washed and cut into florets (I bought them in a bag and cut the chunky stemy part down even more so I only had the florets)
1/2 cup cooked bacon (I used Turkey bacon)
1/2 cup cashews
1/3 cup raisins (I prefer golden raisins)
1/4 cup red onion, chopped

Dressing
1 cup mayonnaise (I might try plain yogurt next time)
1/3 cup sugar (I used Splenda)
2 Tablespoons apple cider vinegar

Mix everything together in a bowl and keep refrigerated until ready to eat.

Dinner in a Bowl

I recently saw this article in Woman's Day.  "The secret to making a fast, nutritious, family-friendly feast  Start with a filling base and add ingredients you already have in the fridge."

Step 1:  Pick a Base
Wheat Base, Farro, Quinoa, Wild Rice, Brown Rice, Rice Noodles, Soba Noodles, Arugula, Watercress, Spinach, Baby Kale

Step 2:  Choose Your Protein
Hoisin Salmon:  Season 4 (4 oz.) skinless salmon fillets with 1/2 tsp. each salt and pepper.  Brush each fillet with 1 Tablespoon hoisin sauce to coat.  On a lined baking sheet, broil until opaque throughout, 2 to 3 minutes per side.
Moroccan Chicken:  Combine 1 tsp. sweet paprika, /2 tsp. each ground cumin and cinnamon, 1/4 tsp each salt and pepper, and a pinch of red pepper flakes, Rub onto 4 (5 oz.) boneless, skinless chicken breasts.  Heat 1 Tbsp olive oil in a large skillet on medium.  Cook chicken breasts until golden brown, 2-3 minutes per side.  Transfer to oven and roast at 435 degrees F until just cooked through, 9-11 minutes.
Spiced Tofu:  Slice 14 oz. extra firm tofu 1/4 inch thick.  Place on a cutting board between paper towels; top with a a baking sheet and large cans or other weights; let sit 10 minutes.  Toss with 3 Tbsp. vegetable oil in a 12 inch skillet on medium high heat.  Carefully add tofu and cook until deep golden brown, 2-3 minutes per side.  Transfer to a paper towel-lined plate and season wit 1/4 tsp. each salt and pepper.
Cilantro-Lime Black Beans:  In a small saucepan on medium eat, combine 1 (15 oz.) can black beans (rinsed) and 1/2 tsp. each ground cumin and salt and cook until warm.  Add 1/4 cup chopped cilantro ad 2 Tbsp. fresh lime juice.
Step 3:  Add Vegetables
Tomato Salad:  Toss 1 pint cherry tomatoes (halved) with 1 Tbsp. olive oil, 1 sliced scallion, and pinch each salt and pepper.
Maple Chili Sweet Potatoes:  Whisk together 2 Tbsp each olive oil ad maple syrup, 1 tsp. chili powder. and 1/4 tsp. each cayenne and salt.  Toss with 2 medium sweet potatoes (1/2 inch chunks).  Roast on rimmed baking sheet at 425 degrees F until golden brown and tender, stirring halfway through, 35-40 minutes.
Garlicky Kale:  Heat 2 Tbsp olive oil in a large skillet on medium and cook 2 large cloves garlic (finely chopped) until golden brown, 1 minute, Add 1 large bunch of kale (stemmed and chopped) a handful at a time, tossing until wilted before adding more.  Season before adding more.  Season with 1/4 tsp each salt and pepper and cook until just tender, 3-4 minutes.
Honey Mustard Broccoli:  On a rimmed baking sheet lined with nonstick foil, toss 2 large heads broccoli (cut into small florets) with 2 Tbsp each hone mustard and olive oil, and 1/2 tsp. salt.  Roast at 425 degrees tossing once, until tender and charred in spots, 25-30 minutes.
Sweet 'n' Tangy Slaw:  Whisk together 2 Tbsp cider vinegar, 1 Tbsp honey, and 1/4 tsp. each salt and pepper.  Toss with  1/2 large head red cabbage (cored and shredded).  Let sit, tossing occasionally, at least 10 minutes or refrigerate up to 3 days.
Step 4 Drizzle on Sauce
Mediterranean Olive Sauce:  In a blender, puree 1 cup pitted olives, 1/4 cup olive oil, 2 Tbsp lemon juice, 1 tsp Dijon Mustard, 1/4 cup fresh parsley leaves, 2 cloves garlic, and 1/4 tsp. red pepper flakes until nearly smooth.
Cilantro-Lime Yogurt:  In a blender puree 1 jalapeno (seeded and chopped), 1 cup Greek Yogurt, 1/2 cup cilantro, 2 Tbsp fresh lime juice, and 1/4 tsp. each ground cumin and salt until very smooth.
Sriracha-Honey Vinaigrette:  Whisk together 2 Tbsp each cider vinegar and olive oil, 1 Tbsp sriracha, 1 tsp. honey, and 1/4 tsp. salt.
Romesco Sauce:  In a food processor, pulse 1 cup roasted red peppers, 1/2 cup (packed) parsley, 1/4 cup salted almonds ad pinch salt until almost smooth.
Step 5 Top It Off
Sesame Cucumbers:  Whisk together 2 Tbsp rice vinegar, 2 tsp sesame oil, 1 tsp. sugar, and pinch salt.  Toss with 1 medium seedless cucumber (very thinly sliced) Refrigerate 10 minutes or up to 3 days.
Crispy Chickpeas:  Rinse and rain 1 (15 oz) can chickpeas; pat very dry with paper towels, discarding any loose skins.  On a rimmed baking sheet, toss with 1 Tbsp olive oil, 1/2 tsp. pepper, and 1/4 tsp salt.  roast 425 degrees shaking occasionally until crisp 40 minutes.
Smoky Almonds:  Toss 1/2 cup roasted almonds (roughly chopped) with 1 Tbsp olive oil to coat, then 1/2 tsp. smoked paprika.  Cook in a medium skillet on medium, tossing frequently, until golden brown, 3-5 minutes.
Quick Pickled Onions: Whisk together 2 Tbsp red wine vinegar and pinch each sugar and salt.  Toss with small red onion (thinly sliced).  Let sit, tossing occasionally, for at least 20 minutes or refrigerate up to 3 days.
Parmesan-Parsley Crumbs:  Heat 1 Tbsp olive oil in a small skillet on medium low.  Add 1/2 cup panko and toast, stirring until golden brown about 3 minutes.  Transfer to a small bowl and add 2 Tbsp each finely chopped parsley and grated Parmesan.

Prep Ahead the Components then assemble and eat later in the week.
Some Combos
Morroccan Chicken Bowl:  Arugula, Moroccan chicken, tomato salad, sweet n tangy slaw, quick pickled onions.
Crispy Chicken & Kale Bowl:  Farro, garlicky kale tomato salad, romesco sauce, crispy chickpeas, avocado.
Salmon Noodle Bowl:  Rice noodles, hoisin salmon, sweet tangy slaw, sriracha-honey vinaigrette, sesame cucumbers, smoky almonds
Roasted Vegetable Bowl:  Spinach, cilantro-lime black beans, maple-Chile sweet potatoes marinated mushrooms, romesco sauce Parmesan parsley crumbs, crumbled feta

Cheeseburger Pie

Betty Crocker's Impossibly Easy Cheeseburger Pie

Bake the magic of a cheeseburger in pie form—it's impossibly easy!

Ingredients

1

lb lean (at least 80%) ground beef

1

large onion, chopped (1 cup)

1/2

teaspoon salt

1

cup shredded Cheddar cheese (4 oz)

1/2

cup Original Bisquick™ mix

1

cup milk

2

eggs

Watch Video

Directions

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• 2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
• 3 In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
• 4 Bake about 25 minutes or until knife inserted in center comes out clean.

Oven Roasted Potatoes
(or any other raw vegetable)

Cut up red potatoes
Drizzle with olive oil
Sprinkle with Italian Seasoning or any seasoning of choice

Place in a baking dish and cover with foil
Bake at 350 degrees for an hour or until vegetables are tender.

I have done this with all kinds of potatoes
Butternut squash
fresh green beans

You can do a medley of mixed raw veggies too.

Be creative.