Leftovers and Tofu - Asian Ginger Fried Rice with Cilantro

Provided by Terri Wonn from Oconomowoc, WI SERVINGS: 4 INGREDIENTS: 4 tablespoons Wildtree Natural Grapeseed Oil 5 cloves garlic, finely chopped 2 cups cubed slow-cooked pork tenderloin 2 cups jasmine rice, cooked 3 eggs (scrambled) 1/2 cup Wildtree Asian Ginger Plum Dressing & Marinade 1/4 cup of chopped green onion 5 tablespoons cilantro, chopped

PREPARATION: Prior to making this fried rice, cook pork tenderloin in slow cooker using Asian Ginger Plum Dressing & Marinade on low for 4-6 hours. Heat Natural Grapeseed Oil in a wok or large skillet over medium heat. Saute green onion and garlic until the garlic is golden brown. Add in slightly beaten eggs and cook until scrambled. Add pre-cooked rice and pork tenderloin to egg mixture. Add chopped cilantro. Cook for 1 more minute. Calories 620; Fat 40 g; Saturated Fat 5 g; Protein 23 g; Carb 42 g; Fiber 1 g; Chol 200 mg; Sodium 90 mg

Baked Greek Chicken with Potato-y Sauce

This is a common meal in Greece and smells delicious while it is cooking.

4 boneless, skinless chicken breasts
Juice of two lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup water
One head garlic, the cloves peeled but whole
Oregano, salt and pepper to taste

Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered. Add salt, pepper to taste. Cover chicken and potatoes with generous amounts of oregano. Bake at 350 degrees F, until tops of chicken
are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren’t at least half-covered with liquid, add water. Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

Serve with a crusty bread or with pita bread.

Serves 4.

ULTRA FAST VERSION USING LEFTOVER ROTISSERIE CHICKEN - A LOW FAT ATHENIAN ROOM MEAL!

heat olive oil + garlic + leftover chicken meat... add water or broth + oregano... meanwhile bake frozen french fries at 450 for 15 mins... then use fries as base and pour chicken and broth over it all.

Chicken Santa Fe Salad

15 min | 15 min prep

SERVES 4

• 
  

Dressing

• 1/4 cup reduced fat Italian dressing (creamy or regular)
• 1/4 cup chunky salsa (hot or mild)
• 2 tablespoons lime juice

Salad

• 2 cups cooked chicken, shredded
• 1 (15 ounce) can black beans, drained & rinsed (2 cups)
• 1 1/2 cups corn (canned or frozen & thawed)
• 4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
• 4 cups reduced fat tortilla chips, approximately
• 4 teaspoons low-fat sour cream, to taste (or regular)
• 4 teaspoons low-fat cheddar cheese, to taste (or regular)

1. Mix dressing together in a large bowl.
2. Add chicken,beans,corn,and salad greens and toss well to coat.
3. Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
4. Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

Curried Chicken Pasta Salad

Serve on your prettiest plates with hot garlic bread for a really special lunch! Cook time is chill time.

by MarieAlice

2½ hours | 20 min prep

SERVES 2

• 2 cups conchiglie (small seashell pasta shapes)
• 3 1/2 cups diced cooked chicken breasts, poached
• 1/2 cup diced celery
• 1/2 cup diced dried apricot
• 1/2 cup sultana raisin
• salt
• 1/4 teaspoon white pepper
• 1/3 cup mayonnaise (use a good quality such as Hellmans, or do as I do and make your own)
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 cup cashews, toasted and chopped

1. Cook the pasta in a large pot of boiling salted water until al dente (about 8 to 10 minutes); drain
2. Run under cool water to chill and drain again
3. In a medium bowl, combine the chicken, celery, apricots, raisins, cooked pasta, salt and white pepper, mixing well
4. In another bowl, combine the mayonnaise, curry powder, cumin, coriander, rice vinegar and sugar; whisking ingredients together
5. Toss this dressing with the chicken mixture
6. Cover bowl and chill for at least 2 hours before serving
7. Serve on chilled plates, sprinkling with the toasted cashews

My Amish Chicken Casserole *****

A casserole for the nights you have to get a good meal on the table in a hurry. I love casseroles that use good ingredients and is a recipe that you can change to your own taste. You could add some other vegetables to this one. I just love the Dutch-Amish recipes.

by Miss Annie

1¼ hours | 30 min prep

SERVES 4 -6

• 8 ounces noodles, cooked (seriously, not more)
  
• 2 cups cooked chicken, cubed
• 2 cups chicken broth (canned is ok)
• 1 cup milk
• 1 (4 ounce) can mushrooms
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup margarine
• 1/3 cup flour
• 1/3 cup grated parmesan cheese

1. Melt margarine, then add flour and stir until smooth.
2. Gradually add milk and broth, then seasonings and mushrooms.
3. Combine chicken, cooked noodles, and prepared sauce.
4. Place in an ungreased 9 x 13 inch baking pan and top with Parmesan cheese.
5. Bake at 350º for 35-45 minutes, or until heated thoroughly and top is browned slightly.

Salsa Chicken Soup With Cilantro-Chile Cream *****

45 min | 25 min prep

SERVES 6 -8

• 1 (32 ounce) carton chicken broth
• 1 cup water
• 2 cloves garlic, finely chopped
• 1 (16 ounce) jar salsa (any flavor)
• 1/2 cup long-grain rice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 cups chopped cooked chicken
• 1 (15 ounce) can black beans, drained and rinsed
• 1 can hominy or 1 1/2 cups frozen corn kernels
• 1 (4 ounce) can diced green chilies
• shredded cheese on top, serve with tortilla chips
  

FOR CILANTRO CHILE CREAM

• 1/2 cup sour cream
• 1 (4 ounce) can diced green chilies
• 3 tablespoons finely chopped fresh cilantro
• 1 teaspoon lime juice

1. Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
2. Add salsa,rice,oregano,and salt.
3. Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
4. Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
5. Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
6. CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

Chicken Empanadas

Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.

by Miss Annie

38 min | 25 min prep

8 -9 empanadas, (approx.)

• 1 cup cooked chicken
• 1/2 cup monterey jack cheese, grated
• 1/2 cup cheddar cheese, grated
• 1 can green chilies, chopped or use green salsa
  
• 1 teaspoon minced garlic
• 3 tablespoons minced green onions
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon salt
• 2 frozen pie crusts
• 3 egg yolks
• 2 tablespoons kosher salt
• 1 tablespoon chili powder

1. Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas. Or, moisten chicken with green sauce
   
2. On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
3. Place approximately 2 tablespoons of chicken mixture in center of dough circles.
4. Fold each circle in half and crimp edges with a fork.
5. Place on a baking sheet and brush tops with egg yolks.
6. Sprinkle top with mixed salt and chili powder.
7. Bake 12-13 minutes at 400F degrees.
8. Serve warm or at room temperature.
9. Freezes well.
10. I also did a BBQ chicken filling with shredded gouda, a bit of cream cheese and a couple tablespoons of barbecue sauce. Also yummy and good for those who don't do spicy.

Chicken Rice Casserole

Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.

by Marie

45 min | 20 min prep

SERVES 4

• 4 tablespoons butter, divided
• 3 tablespoons flour
• 1 teaspoon dried thyme or 1/2 thyme and 1/2 rosemary
• 1 cup chicken broth
• 1 cup milk
• 2 cups diced cooked chicken
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• some garlic powder, dried onions
  
• 2 cups cooked rice
• 3/4 cup frozen peas, thawed
• 3 tablespoon dry breadcrumbs
• 3 tablespoon grated parmesan cheese

1. Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme rosemary garlic and onions and cook for 1 minute.
2. Gradually stir in broth and milk, stirring until thick and smooth.
3. Stir in chicken and add salt and pepper; set aside.
4. Grease a 1 1/2 quart shallow baking dish.
5. Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
6. Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
7. Bake at 400° until hot and bubbly, about 20 to 25 minutes.

Sour Cream Chicken Enchiladas

55 min | 10 min prep

SERVES 4

• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup sour cream
• 1 (4 1/2 ounce) can chopped green chilies
• 8 12-inch flour tortillas
• 2 cups shredded cheddar cheese
• 2 cups chopped cooked chicken

1. Heatr oven to 350°F.
2. Spray 13x9 baking dish with cooking spray.
3. In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
4. Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
5. Spoon remaining mixture onto top of the tortillas and cover pan with foil.
6. Bake 30 to 35 minutes.
7. Remove from oven and top with the reserved cup of cheese.
8. Bake 5 minutes longer, or until cheese is melted.

Egg Foo Young

Our favorites though are turkey and ham, but chicken is great in this as well. Do this by 'feel', you don't want it to be too 'eggy' or the patties will spread too much in the pan. The sauce is really easy to double as the ingredients are all in 'ones'....one cup of broth to one tablespoon of soy sauce to one tablespoon of cornstarch to one tablespoon of water. The original recipe called for lots of canned ingredients but I use fresh when I have the time and inclination. When I do use the fresh, I parboil the bean sprouts and saute the mushrooms a bit, but don't use any oil. I suggest doubling the sauce recipe and serving this with whatever type of rice you like. I've tried doing this in a non-stick skillet with spray on oil but it just doesn't work, the patties fall apart. This freezes really well and I'm adding my tips for that.

1¼ hours | 30 min prep

SERVES 4

• 1 (14 ounce) can bean sprouts
• 1 (7 ounce) can mushrooms
• 1 (8 ounce) can sliced water chestnuts
• 4 green onions, including green parts, chopped
• 1 1/2 cups leftover cooked turkey or ham or cooked chicken, chopped
• 8 eggs
• peanut oil, for sauteing

Sauce

• 1 cup water
• 1 chicken bouillon cube
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon cold water
• cooked rice

1. Drain the canned veggies REALLY well; I remove the lids and then press, with the lids, down into the cans, in the sink to get as much liquid out as possible; slice the sliced water chestnuts into thin strips (sounds silly but this is how I do it); chop up the mushrooms into 1/4-inch pieces.
2. Combine the bean sprouts, mushrooms, water chestnuts, green onions and whatever meat you've chosen in a mixing bowl; make a well in the center and crack the eggs in there, then break up and 'scramble' the eggs; then just mix the whole dang thing like heck, you should have a nice, eggy mixture where the eggs and other ingredients are about equal in proportion; too much egg and your patties will run, too little egg and the patties won't hold together.
3. Heat about a 1/4 cup of oil until hot but not smoking in a good, solid, frying pan; working in batches, add the egg mixture in about 1/4 cup amounts with a large spoon, patting them into circles and 'scooping' the runny side egg mixture into the patties as you work; mix the egg mixture before adding to the pan as the solid ingredients tend to fall to the bottom of your mixing bowl.
4. check the bottoms of the patties and turn them over and cook until they become a nice, golden brown; put them on a serving platter to keep warm in the oven, they keep warm very well for quite a while without losing quality.
5. Repeat the above step with remaining egg mixture, adding extra oil as needed to the frying pan; the magic formula here is a good, hot, frying pan with enough oil to 'seal' the egg mixture so it doesn't run too much.
6. Sauce:.
7. Combine water, chicken bouillon cube and soy sauce in a pot and bring to a boil; combine cornstarch and water and then stir that mixture into the boiling broth/soy sauce mixture until thickened (I suggest doubling this, we always consume the sauce).
8. Serve the patties over steamed rice, with the sauce.
9. Freezing tips:.
10. This stuff freezes really well; wrap patties in enough foil to fit a baking sheet then stick the package in a plastic freezer bag and when you're ready to use them, just unwrap the package, reusing the foil, place on a baking sheet and heat at about 350°F for about 15-20 minutes; make your rice and sauce while the patties are reheating and you have dinner in 30 minutes!

Chili-Flavored Turkey Stew With Hominy and Tomatoes *****

"This scrumptious Southwestern-inspired stew can be prepared in minutes using leftover turkey."

INGREDIENTS:

2 tablespoons olive oil 1 large onion, cut into medium dice 1/2 red bell pepper, stemmed, seeded and cut into small dice 3 large garlic cloves, minced 1/4 cup chili powder (or 2T) 1 (14.5 ounce) can diced tomatoes

1 (14.5 ounce) can chicken broth 2 cups canned hominy, drained 4 cups leftover turkey meat, pulled into large pieces Salt and pepper, to taste 2 tablespoons minced fresh cilantro

DIRECTIONS:

1.

Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.

My Italian Sausage Festival

1 lb italian sausage, split and cut into 2" segments (or 1 sausage ground for flavor + chicken tenders or cubed chicken breast)

1 med onion, roughly chopped

2 med peppers, roughly chopped

2 tomatoes, quartered

1/2 lb mushrooms (halve the stems and large caps)

1 T olive oil

1 t minced garlic

1/2 t black pepper

1/2 t salt

1 T sugar

1 T sweet basil (start with 1/2 T if using dried and taste it)

1/2 T oregano (dried)

2 T red wine

1/2 to 1 c tomato sauce (to taste)

Saute split sausages slowly in oil. Add onion, peppers, mushrooms, spices. When almost done, add tomatoes and saute until tender. Add 1/2 c tomato sauce and cook 2 mins more to thicken sauce. Add more tomato sauce if desired. Add red wine and simmer 2 more mins. Taste for balance/adjust seasonings. Serve over pasta.