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Recipes
Easy Chicken & Broccoli Divan
By impulsing
Preheat oven to 425°F. Arrange broccoli and chicken in 9" baking dish
- 3 cups hot cooked broccoli spears
- 2 cups cooked chicken - cubed
- 1 can (10 oz.) condensed cream of broccoli soup
- 1/3 cup milk
- ½ cup shredded cheddar cheese
- 3 tbsp. dry bread crumbs
- 1 tbsp. butter - melted
Salsa Beef Skillet
By impulsing
Brown meat in skillet; drain
- 1 lb. lean ground beef
- 2 cups water
- 1 cup salsa
- 1 pkg. extra creamy mac & cheese
- 2 cups frozen corn
- ½ cup tex mex shredded cheese
- 1 green onion - chopped
Speedy Chicken Stir-Fry
By impulsing
Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking...
- 300g angel hair pasta - uncooked
- 2 cups broccoli florets
- 1 lb. boneless skinless chicken breast - cut into thin strips
- ¼ cup asian sesame dressing
- 2 tbsp. soy sauce
- ½ tsp. ground ginger
- ½ tsp. garlic powder
- ½ tsp. crushed red pepper
- 1/3 cup dry-roasted peanuts - chopped
Chicken Ham Bone Soup
By impulsing
From Tatang
- 2 cups macaroni noodles (approx.)
- 4-5 liters of water
- 1 smoked pork hock or ham bone
- 4 lb. chicken (neck & back plus at least one breast or multiple breasts)
- 1 onion - chopped into large chunks
- 4 or 5 cloves of garlic - minced
- 2-3 ladles fish sauce
- 1 can evaporated milk
Sweet & Sour Tofu
By impulsing
Drain and set aside pineapple, reserving 1/4 cup of the juice
- 1 20 oz. can pineapple chunks or tidbits - packed in juice
- 3 tbsp. rice-wine vinegar
- 2 tbsp. ketchup
- 2 tbsp. reduced-sodium soy sauce
- 1 tbsp. brown sugar
- 1 14 oz. package extra-firm water-packed tofu - drained & rinsed & cut into ½" cubes
- 2 tsp. cornstarch
- 2 tbsp. canola oil - divided
- 2 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 large red bell pepper - cut into ½-by-2" strips
- 1 large green bell pepper - cut into ½-by-2" strips
Vegan Tofu & Spinach Cannelloni (Manicotti)
By impulsing
Vegan
- 8 cannelloni/manicotti noodles (gluten-free as required) cooked al dente
- 1 16 oz. jar of your favorite pasta sauce
- 2 tbsp. olive oil
- 1 medium onion - chopped
- 1 10 oz. package of frozen spinach - thawed & chopped – or 1 bag of fresh baby spinach - chopped
- 16 oz. firm or silken tofu
- ½ cup soaked cashews - drained & finely ground (optional)
- ¼ cup shredded carrots (optional)
- 2 tbsp. lemon juice
- 1 clove garlic - minced
- 1 tbsp nutritional yeast
- 1 tsp. salt
- ¼ tsp black pepper
- shredded vegan cheese - such as Daiya (optional)
Eggplant Parmesan
By impulsing
Preheat oven to 350°F
- 1 ½ eggplant - peeled & thinly sliced
- 1 egg - beaten
- 2 cups Italian seasoned bread crumbs
- 3 cups spaghetti sauce - divided
- ½ (16 oz.) package mozzarella cheese - shredded & divided
- ¼ cup grated parmesan cheese - divided
- ¼ teaspoon dried basil
Bacon Wrapped Pineapple
By impulsing
Preheat oven to 400°F
- 1 cup ketchup
- ¼ cup brown sugar
- 1 tbsp. worcestershire sauce
- 1 tbsp. soy sauce
- 1/8 tsp. hot sauce
- 1 (15 ½ oz.) can pineapple chunks - drained
- 1 lb. bacon - cut in half crosswise
Mami
By impulsing
Fill large pot with water; add chicken breasts and onion
- 5-6 L of water
- 2-3 chicken breasts with bones (with back attached if possible)
- 1 onions - cut into quarters
- 2 ladles fish sauce
- green onions - diced for garnish
- 1-2 pkgs. steamed noodles - cooked