Classic Sesame Noodles with Chicken


8 ounces whole-wheat spaghetti
3 tablespoons toasted (dark) sesame oil
2 scallions, chopped
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
8 ounces cooked boneless, skinless chicken breast, shredded
1 cup julienned carrots
1 cup sliced snap peas
3 tablespoons toasted sesame seeds
How to Make It:
Step 1
Cook spaghetti in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.

Step 2
Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and ketchup. Add to the noodles along with chicken, carrots, snap peas and sesame seeds; gently toss to combine.

Chicken Parm Stuffed Peppers


3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, plus more for serving
3 cloves garlic, minced
1 1/2 c. marinara
1 tbsp. freshly chopped parsley, plus more for garnish
Pinch of crushed red pepper flakes
Kosher salt
Freshly ground black pepper
12 oz. fresh or frozen breaded chicken, cooked according to package instructions and diced
4 bell peppers, halved and seeds removed
1/2 c. Swanson Chicken Broth
How to Make It:
Preheat oven to 350 degrees.
Slice the peppers in half and remove the seeds. Place them cut side up in a casserole dish. Add 1/2 cup chicken broth to the bottom of the casserole dish.
Heat a large skillet to medium high. Spray it with a quick pop of cooking spray, then add ground chicken and Let’s Blend mushrooms. Sauté until chicken is fully cooked, about 6-8 minutes.
Stir 1 cup of marinara sauce and mozzarella cheese into the skillet. Remove from heat.
Scoop the chicken filling into the pepper halves. Top with the remaining half cup of marinara sauce, the with the parmesan cheese.
Cover with foil and bake for 40-50 minutes, until peppers are tender. Enjoy!

Taco Salad


Olive oil – for sautéing
Lean ground beef – I like to use 85% lean Angus beef.
Roasted salsa – I prefer the lightly charred depth of fire roasted salsa here but just about any bottled salsa will work (do skip the fruity ones here though).
Chili powder and cumin – these standard Mexican spices add lots of flavor.
Salt and pepper – what would food be without it?
Cilantro – the cilantro gives the filling the perfect fresh finish.
Lettuce – I think romaine is the best lettuce for taco salad but iceberg, green leaf or even spinach will work too.
Tortilla chips, Mexican cheese, tomatoes, avocado, sour cream – all these toppings together create the perfect blend of textures and flavors to compliment the beef.
How to Make It:
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
Remove from heat and stir in cilantro.
Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

Chicken Piccata


2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
How to Make It:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Classic Shepherd’s Pie Recipe


Meat Filling:
2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels
Potato Topping:
1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese
How to Make It:
Make the Meat Filling.
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping.
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
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