Peanut Butter Chicken With Mandarin Cashew

Oops.. am not really sure with the pic.. but it looks so yummy... try this at home...

Ingredients:

4 boneless skinless chicken breast halves, cut into cubes

3 Tablespoons peanut butter,

(I used crunchy)

1/4 cup soy sauce

1 Tablespoon honey

1 Tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

6 cups bite-size Romaine lettuce

(I used lettuce)

1 red pepper, julienned

3 green onions, or onions, chopped

1/4 cup fresh cilantro leaves, minced

( i used parsley)


Dressing:

1/3 cup chopped cashews

1 cup mandarin oranges, drained

Instructions:

1. In a small glass bowl, whisk together peanut butter, soy sauce, honey, olive oil, garlic powder, ginger, and cayenne pepper. Microwave on High 1 minute.

2. Place chicken in baking dish and pour peanut butter sauce over. Bake at 350 degrees (175C) oven.

3. In a large bowl, place lettuce, red pepper, onions, add chicken and toss to mix well. Pour Dressing over mixture and toss gently to coat. Garnish with cashews and mandarin oranges.

Makes 4 servings.


Dressing:

Whisk together 1/2 cup italian salad dressing, 1/2 teaspoon ginger, 1 Tabelspoon soy sauce and 1 teaspoon garlic powder.

Note:

I did NOT use cilantro, i don't really care for it, i replaced it with parsley.

Next time, I will stir fry the chicken, that is faster. I used crunchy peanut butter, my all time favorite.
Submitted to Linky Tools by: brian b. | Blog: foodsoflove.blogspot.com

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Lasagna Roll Ups

Lasagna Roll Ups

1 package uncooked lasagna noodles

2 cups mozzarella cheese, shredded

1 container ricotta cheese

2 eggs

2 cups grated Parmesan cheese

1 (28 ounce) jar pasta sauce

1 lb hamburger meat

2 cups cheddar cheese, shredded

**Season, brown, drain and add hamburger to the pasta sauce.





**Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse. Lay out noodles on top of tin foil on the counter.





**In a large mixing bowl, mix together grated cheese, ricotta cheese, 2eggs, and Parmesan cheese.



**Spray bottom of 13x9 pan with cooking spray, and then cover bottom with a thin layer of pasta sauce.



**Spread a layer of the cheese mixture on the noodle. Roll the noodle up, and place seam side down the pan. Repeat for other noodles. Top with remaining sauce.



**Cover pan with foil and bake in a preheated 350 degree oven for 30 min.



**Uncover the pan and add a little shredded cheddar cheese to the top of each roll up. Return to uven until the cheese is melted.

Submitted to MckLinky by:
Rachelle Nicely - Visit their blog ~ I also have a recipe blog at http://chelliscookin.blogspot.com/

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Sweet and Sour Chicken

Sweet and sour chicken

* 2 pounds skinned, de-boned chicken, cut into bite-sized pieces



* 1 cup all-purpose flour



* A little fresh ground black pepper, ground ginger, garlic powder and salt for seasoning (not a lot)



* 2 eggs



* vegetable oil



* sweet and sour sauce (buy or make it yourself)

* When cutting the chicken into bite-sized pieces, remove any fat, gristle or connective tissue. If the chicken is soft-frozen or almost thawed it is easier to cut.



* In a bowl mix eggs and seasoning. Beat until well combined. Add chicken and let it stand for half an hour.



* Place flour in a shallow bowl.



* Dredge the chicken pieces in the flour coating thoroughly (use chop sticks or two spoons to keep the flour off from your fingers).



* In frying pan, add 1/2-inch vegetable oil. Heat to deep-frying temperature.



* Drop pieces into the hot oil and fry until deep golden brown. Turn as necessary to cook evenly on all sides.



* When golden brown, remove to paper towel covered plate to drain.



* Place chicken to other frying pan and add sauce, mix and heat until the sauce is hot.



* Serve with rice.

Submitted to MckLinky by:
Ave Taar - Visit their blog ~

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Yummy Pasta

Italian Chicken Pasta

Italian Chicken Pasta

(Adapted from the Sandra Lee Semi Homemade Slow Cooker Cookbook)

Prep - 10 min.

Cook - Slow Cooker 5-7hrs.

Makes - 6 serving

2 lbs. boneless skinless chicken

1 can (28 oz) diced tomatoes

1 pkg. (8 oz) frozen artichoke hearts

1 can (15 oz) pinto beans

1 (8 oz) pkg. Fresh presliced mushrooms

1 pkt. dried vegetable soup mix

1 can (10.75 oz) cond. cream of ckn. soup

1/3 cup Italian salad dressing

Campanelle Pasta

Combine tomatoes, artichoke hearts, beans, mushrooms, and veg. soup mix in slow cooker. Add chicken.

In a small bowl, mix soup and salad dressing. Pour over chicken.

Cook on LOW for 5-7 hrs.

Cook pasta

Shred chicken and serve over pasta.

Enjoy!

Submitted to MckLinky by:
Amy Stavnes - Visit their blog ~ 100 visits per day, Praising God in all circumstances

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