Chicken Broccoli Pad Thai

Chinese take-out is often a fall-back meal for many families. It is often quick and easy, making it something to go for during those busy months when time is at a premium. These days, the ease of making Chinese from home is coming to the forefront. In the amount of time it takes to call and order take-out and wait for delivery, a fresh, home-cooked Chinese meal can be on the table.

This chicken broccoli pad thai puts a twist on traditional Chinese pad thai. Chicken is stir-fried and cooked in a flavorful sauce, then tossed with broccoli slaw for a crispy, fresh crunch. Serve it along side Chinese tea and chopsticks for an authentic take-out feel.

Chicken Broccoli Pad Thai
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Serves: 4
 

Ingredients
  • Chicken Broccoli Pad Thai
  • WRITTEN BY KIM COOPER
  • FONT SIZE PRINT EMAIL
  • When the urge to grab take-out gets to be too much, try chicken broccoli pad thai. Twenty minutes and fresh ingredients overtake the white take-out box, hands down.
  • 2 chicken breast, cut into cubes
  • 2 Tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 ½ tsp. fish sauce
  • 2 Tbsp. lime juice
  • 2 Tbsp. freshly chopped cilantro
  • 2 carrots, julienned
  • 12 ounces broccoli slaw
  • Optional: green onion, sesame seeds

Instructions
  1. Heat a pan over medium high heat. Add olive oil and garlic and cook one minute until fragrant.
  2. Add chicken to the pan. Cook until browned on all sides.
  3. Add the fish sauce, lime juice and cilantro to the pan. Scrape any browned bits off and cook until chicken is cooked throughout, about 5 to 8 minutes.
  4. Add in carrots and broccoli slaw. Cook until slightly soft, about 4 minutes.
  5. Top with chopped green onions or sesame seeds.

 

Poppyseed Chicken Salad Bites

Super Bowl Sunday has got to be one of the biggest food holidays of the year. Wings, chips, dip, beer. I myself am known to indulge despite my lack of interest in everything but the commercials and adorable Puppy Bowl show.

A good snack is key to enjoying a holiday mainly based around food and competitive sports. But you don’t need to sit around and eat like a cave man. Wings are great, of course. I could eat my weight in wings. Although why not go for something a little more sophisticated? Serve these poppyseed chicken salad bites if you want to class up your game-day party a little. They pack a flavor punch that will leave you satisfied and not regretting the decision of choosing cute foods over saucy and sloppy foods.

Poppyseed Chicken Salad Bites
Recipe type: appetizer, snack, holiday
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Serves: 15
 

Ingredients
  • ½ pound chicken breast, cooked and cut into chunks
  • 2 celery stalks, chopped
  • ¾ cup seedless red grapes, chopped
  • ½ cup Greek yogurt
  • ½ cup mayonnaise
  • juice of half a lemon
  • 4 tsp. poppy seeds
  • 15 phyllo cups

Instructions
  1. In a small bowl, combine chicken, celery and grapes.
  2. In another bowl, stir together Greek yogurt, mayonnaise, lemon juice and poppy seeds. Stir well to combine.
  3. Pour poppyseed dressing on top of the chicken mixture and stir to coat. Refrigerate for at least an hour.
  4. Lay phyllo cups out on a flat surface. Using a teaspoon, scoop about 1 teaspoon of chicken into each cup.
  5. Serve cold.

 

Roasted Romaine

I’m not really big on salads. They’ve always felt a little bit like rabbit food to me. And I’ve found it hard to really enjoy one. But a few weeks ago, my mom visited and we made this roasted romaine. I still maintain my stance on salads. Considering this isn’t technically a “salad” and all. See, I can enjoy this roasted romaine because it really isn’t dressed up at all. Just a little balsamic dressing and a sprinkle of parmesan on top to give it a nice little salty kick. It’s as simple as it gets but packs a big flavor punch.

But I refuse to call it salad. It’s just roasted romaine. Delicious, slightly wilted, still crisp but warm romaine.

Roasted Romaine
Recipe type: salad, healthy, vegetarian, lunch, side
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Serves: 2
 

Ingredients
  • 1 head of romaine lettuce
  • 3 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. grated Parmesan cheese
  • Salt and pepper to taste

Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
  2. Using a sharp knife, split the romaine lettuce down the middle. Lay it on the baking sheet. Take one tablespoon of olive oil and drizzle it over top of the two halves of romaine.
  3. Roast in the oven for 10 minutes until the romaine has wilted a bit and is starting to brown.
  4. Before serving, prepare your dressing. Combine remaining two tablespoons of olive oil and one tablespoon of balsamic vinegar and mix well to combine. Drizzle over top of the two halves of romaine.
  5. Sprinkle with parmesan cheese and salt and pepper to taste.

 

Greek Veggie Wraps

I’m not really an avid dieter. Let’s just be up front about the fact that I love sweets, junk food, goodies, soda. You know these things about  me already. I don’t like changing my eating habits. I’m a junk food junkie and I’m pretty ok with it.

Until the time comes when I’m not ok with it. When I feel like I’m going to fall asleep at my desk because I’ve eaten too much crap. Or the time when I feel like I’m going to be sick because I’ve eaten a creme brulee and a giant handful of chips. Those times, I actually find my body craving something non-horrific. My mind wants to rebel against the fact that my body needs freshness. Vibrance. Vegetables. But after a while, I have to give in. I’ll give in just a little here and there, if I must. Starting with lunch.

I find that if I eat a big, fresh lunch that has vegetables and fruit instead of sugars and unpronounceable ingredients, I can actually power through the day. If I’m going to start giving in, it’s going to be at lunch time.

Wrap adapted from Annie’s Eats

Greek Veggie Wrap
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Serves: 2
 

Ingredients
  • 2 sun-dried tomato wraps
  • 6 to 8 cherry tomatoes, chopped roughly
  • 6 to 8 Kalamata olives, chopped roughly
  • ½ small red onion, thinly sliced
  • Two handfuls of spinach leaves
  • 2 Tbsp. roasted garlic hummus
  • 2 Tbsp. feta cheese, crumbled

Instructions
  1. Lay the tomato wraps on a clean, dry surface. Spread one tablespoon of hummus onto each wrap.
  2. Lay one handful of spinach leaves on top of the hummus. Layer on red onion, cherry tomatoes and olives. Sprinkle the crumbled feta on top of the wrap.
  3. Fold the bottom of the wrap up then fold the two sides in. Fold the top of the wrap down and secure with a toothpick if needed.

 

Turkey Pot Pie Sandwiches

We get a small, nine pound turkey for Thanksgiving every year. And even then, we have tons of leftovers. I’m not really a leftover type of person. I wish I were a leftover person. It’d probably save us a couple of bucks here and there if I could eat the last of the mashed potatoes or the leftover pasta we always end up with. But at Thanksgiving, you HAVE to eat leftovers. You can’t not do something with all of the turkey. It’s against the law.

Really.

Usually, I just slice up the turkey pieces and we all just sort of pick at it over time, like a bunch of scavengers. This year, we went with pot pie instead. We had all the vegetables and the turkey so why not? It also made great use of the extra biscuits that were left. This pot pie sandwich was a great way to use up the last of everything we had. Perfecto! Now I have way more room in my fridge!

Turkey Pot Pie Sandwiches
Recipe type: leftover, dinner, turkey, holiday
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Serves: 4
 

Ingredients
  • 2 cups cooked turkey breast, chopped
  • 3 celery stalks, chopped
  • 3 carrots, peeled and chopped
  • 1 small onion, chopped
  • 2 cups chicken stock
  • 1 cup cream or milk
  • 4 Tbsp. butter
  • 2 Tbsp. flour
  • 4 buttermilk biscuits
  • salt and pepper to taste

Instructions
  1. In a pan over medium high, add 2 Tbsp. of butter. Toss in the celery, carrots and onion and saute until soft, about 5 minutes.
  2. Add in the chicken stock and bring to a boil. Once boiling, reduce head to medium and cover.
  3. In a sauce pan, add remaining 2 Tbsp. of butter. Once melted, add flour. Use a whisk to combine the flour and butter into a paste. Add in turkey and cream and mix well to combine.
  4. Add turkey mixture to vegetable mixture and stir well to combine. Cover and cook 5 minutes until thickened. Remove from heat.
  5. Split buttermilk biscuits and lay them on a plate. Top with pot pie mixture and then place the other biscuit half on top. Serve hot.