Asian Chicken Noodles

 I have been going through my recipes and making lists of what my kids will eat for when I have the babies in a few weeks so that whoever is here helping will know what/how to feed my kids.  They are very picky.  This is one of their favorites so I will post a pic next time I make it.

Ingredients:

3 Tbsp. Olive Oil

3 Chicken Breasts, cubed

2 cloves garlic, minced

1 tsp. Ginger

1 small onion, diced or dehydrated which is my preferred method

3 heads of Broccoli

4 large Carrots, sliced

3 Cups Water

3 packages Ramen

3 packages of Ramen seasoning

In a large skillet, saute chicken, garlic, and ginger in olive oil until chicken is cooked.  Add cut up and washed broccoli, carrots, and onion.  Fry until fork tender.  Or you can steam the broccoli and carrots separately and then add. Add water, noodles, and seasoning.  Cover and simmer 3-5 minutes until noodles are cooked.  You can also cook the noodles in a different pan and then add. Stir occasionally while cooking.  DO NOT overcook the Ramen or it becomes mushy and gross.  I learned the hard way and no one wanted to eat it.  And it makes a lot.  

Chicken Cordon Bleu Pasta

For those who have been to Firehouse (either in Logan, Smithfield, or Bountiful, UT) you know this dish. Mine is a little different, I'll explain. I used Angel Hair pasta but I definitely would have used Penne if I had had any. I thought for sure I had some and when I found that I didn't, it was too late.

Ingredients:
2 Chicken Breasts
Olive Oil
Salt & Pepper
Bacon
Penne Pasta
Green Onions
Alfredo Sauce (see below)

Directions:
Place chicken in baking dish. Drizzle with olive oil and salt and pepper. Roast at 350 for 25-35 minutes or until thoroughly cooked. Slice. You could also grill the chicken to get a nice crisp outside but this way it comes out so tender I prefer this. Or you could grill it just enough to crisp it and then throw it in the oven, I'll have to try that next time.
Pan fry bacon. Pat dry and dice.
Make alfredo sauce.
Boil water for pasta and cook according to box directions.
Mix it all together and serve.

Alfredo Sauce:
1/2 Cup Sweet Butter (1 cube)
1 Garlic clove - minced
2 Cups Heavy Cream
1/2 tsp. Pepper
1/2 Cup Fresh Parmesan - no canned stuff
3/4 cup. Mozzarella

Directions:
Melt butter in medium saucepan over medium/low heat. Add garlic, cream, and pepper. Bring mixture to a simmer. Stir often. Add the parmesan and simmer for 8 - 10 minutes or until it has thickened and is smooth. Add mozzarella and stir until smooth.

Meatball Subs

I've never had a meatball sub, but the idea came to me today and it sounded pretty good. I was pleasantly surprised and this will definitely be coming back.

Hoagie Buns
Mozzarella Cheese
1/2 Cup Olive Oil

Meatballs:
1 lb Hamburger
1 Egg
2 Tbsp. Worcestershire Sauce
1/2 Cup Seasoned Bread Crumbs
2 Tbsp. Italian Seasoning
1/2 Tbsp. Garlic Salt

Put all ingredients for meatballs in a bowl and mix well. Form into 1 x 1 inch balls. Place olive oil on a 9 x 13 baking sheet and put the meatballs on that. Cook at 350 for 20 minutes.

Warm spaghetti sauce in a pan, do not add meatballs.  Many recipes that I read said to do that, which I did but some of the grease from the meatballs thinned the sauce and made it runny.

Cut hoagie buns almost all the way through and put face up on a 9 x 13 baking sheet lined with aluminum foil. Cover both sides of the hoagie bun with mozzarella cheese. Broil in the oven until cheese is melted.

Place meatballs and sauce on hoagie buns. To make it easier to eat, you can cut the meatballs in half and lay flat side down.

Spaghetti & Meatballs

My boys wouldn't eat a meatball sub so they opted for Spaghetti & Meatballs. Sorry it's not the best picture, the steam kept getting in the way.

Chicken Parmesan

FYI for my recipes. My hubby is lactose intolerant so usually when I call for some diary product, I either substitute it for his milk or a product that has lesser levels of lactose, like mozzarella cheese. So this isn't really Chicken Parmesan, it's more like Chicken Mozzarella. I also used linguine here instead of spaghetti. I think I like it better with spaghetti.

2 Chicken Breasts
1 Cup Flour
2 Eggs
2 Tbsp Milk
1 1/2 C. Seasoned Bread Crumbs
3 Tbsp Vegetable Oil
8 oz Mozzarella Cheese
Spaghetti
Spaghetti Sauce

Place the chicken inbetween 2 sheets of plastic wrap or place in a large ziploc bag. Using a meat mallot, pound it until nearly flat. Cut each piece of chicken into serving size pieces.
Mix the eggs and milk together. Cover the chicken in the flour, then the egg and milk mixture, then the seasoned bread crumbs. Place oil in frying pan and get warm. Brown the chicken in the oil on both sides and place in baking dish. Cook at 350 for about 45 minutes or until chicken is done. Start boiling the water for the spaghetti about 15 minutes before the chicken is done. When chicken is cooked, top the chicken with spaghetti sauce and mozzarella cheese. Place back in oven until cheese has melted.
Place chicken and spaghetti sauce on top of spaghetti.

Chicken Pesto Linguine

4 Chicken Breasts
13 oz (1 box) Whole Wheat Linguine
3 Tbsp. Olive Oil
2 Cloves Garlic
1 Cup Chopped Mushrooms
8-10 oz Pesto Sauce
1/2 Cup Half & Half

Place chicken breasts in frying pan with 1 cup of water. Put a lid on the pan and cook on medium heat for 10 minutes or until cooked.
Boil water for Linguine, follow directions on the box. When finished, drain water from the pan.
When chicken is fully cooked, remove from pan and place on cutting board. Cut into cubes.
In a larger frying pan, put olive oil and minced garlic into pan on medium heat. Let heat for a couple minutes. Then add linguine, chicken, chopped mushrooms, pesto sauce (add however much you'd like), and half and half.
Let heat through. Serve with french bread.

(I used store bought pesto sauce that came in a 10 ounce jar. You can do homemade pesto, but I like the easy way.)

Servings: 6-8