Sesame Noodles-Hot or Cold

I found this recipe a long time ago on Pioneer Woman and thought it looked extremely simple & good. I finally tried it tonight because I though the leftovers would be great cold for a picnic. If you had shredded carrots or some cooked chicken those would be great add-ins to this simple dish. I adjusted it from the original recipe, as I do with a lot of recipes and was satisfied with the way it turned out. If you think you can't cook, you can cook this recipe, I promise!Ingredients

-12 ounces thin spaghetti noodle, cooked & drained

-1/4 cup soy sauce

-2 tbsp sugar

-4 cloves garlic, minced

-2 tbsp rice vinegar

-1 tbsp tabasco

-4 tablespoons olive oil

-1/4 tsp minced ginger

-4 whole green onions thinly sliced

Directions

1. Whisk all the ingredients together in a bowl (except the noodles & green onions).

2. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions & some sesame seeds if you have them on hand!

3. Enjoy!

BBQ in the crockpot-a working mom's dream...

Now that I have been back to work full-time I have been trying to make at least one meal a week in the crockpot. Last week I made another "whatever" I have in the pantry crockpot dinner. It was my first time doing boneless chicken breasts in the crockpot and it turned out amazing! So tender, tender enough in fact that my 11 month old could eat it. I also loved the fact I could just throw the chicken breasts in frozen because I HATE thawing chicken. I never can get it right before it starts to actually cook part way.

So a couple days ago was another day I needed to come up with a dinner right out of my pantry and I wanted to utilize my reliable crockpot. I decided I wanted to make bbq chicken. I found a recipe and I can report back that it turned out wonderful.

The first night I served it over rice and the next night we made bbq sandwiches. I also got a package of coleslaw to serve on the sandwich with the chicken, I love that combo! I can also report my little boy loved this recipe too! So a picky little one who is discovering his taste buds loves this recipe, I'm sure you will too!

Ingredients

1 cup kethup

4 tbsp lemon juice

1 tbsp honey

1-2 tbsp of brown sugar

2 tbsp Worchestire sauce

2 tbsp vinegar

2 tbsp dijjon mustard

salt & pepper

4 large boneless chicken breasts ( I put mine in frozen)

Directions

1. Place chicken breasts in crockpot.



2. Combine the rest of the ingredients in a bowl.



3. Pour bbq mixture over chicken.
   


4. Cook on low for 6-8 hrs!

Better than take-out sweet & sour chicken

I love any type of asian food; chinese, vietnamese, korean, japanese. You name it, I love it. I found this recipe in my issue of Rachael Ray magazine and knew I had to try it. I had most of the ingredients already in my pantry but if you do not, it is a cheap meal to make anyways. This dish was so delicious and probably way better for you than any sweet & sour chicken you would get at a restaurant.

Ingredients

• salt & pepper


• 1 cup rice ( I like brown rice)


• 1 can (20 oz) pineapple chunks, drained, 1/2 cup juice reserved


• 2 tbsp white vinegar


• 2 tbsp soy sauce


• 4 tsp cornstarch


• 1 tbsp ketchup


• 2 tsp finely grated fresh ginger


• 1 1/4 lbs skinless, boneless chicken breast, cut into 1-inch pieces


• 1 tbsp red bell pepper, cut into 1 inch pieces

Directions

1. In a medium saucepan, bring 1 3/4 cup water and 1/2 tsp salt to a boil; stir in the rice. Cover, lower heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork. (or use a rice cooker, that is what I do!)


2. Meanwhile, in a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 tsp cornstarch, the ketchup and ginger. In a bowl, toss the chicken with the remaining 2 tsp cornstarch, 1/2 tsp salt and 1/4 tsp pepper.


3. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes, transfer to a plate. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.


4. Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 2 minutes. Serve over rice.


5. Enjoy!