Orange Chicken Sauce - Panda Express Copycat

recipe taken from Tasty.co

2 tsp oil
1/2 tsp red pepper flakes
1 tsp fresh grated ginger
2 T minced garlic
1/2 c. white sugar
1/2 c. brown sugar
1/2-3/4 c. orange juice
1/2 c. white vinegar
1/4 c. soy sauce
3 T corn starch
3 T water

Mix water and corn starch to create a slurry and set aside.  Heat oil in skillet and add red pepper flakes, ginger and garlic and saute for 30 sec.  Add sugars and mix.  Add orange juice and stir until sugars start to dissolve.  Add vinegar and soy sauce and stir until mixture starts to boil.  Add the slurry a little at a time until the mixture thickens to the consistency of maple syrup. Turn off the heat and add chicken or vegetables.  Serve over rice.  

Cake Mix Cookies

 1/2 c. melted butter cooled (browned for extra flavor)
2 eggs (I'ved used 1 egg + 1 yolk with good results)
1 1/2 tsp vanilla
1/2-3/4 c. chocolate chips (or other mix-ins)
1 box cake mix

Mix all ingredients together.  Bake at 350 for 10-12 min.  

Ground Beef Philly Cheesesteak Grilled Cheese

taken from dinner then dessert

1 lb ground beef
1/2 tsp salt
1/2 tsp pepper
1 T worcestershire sauce
2 T butter
1 onion chopped
1/2 bell pepper chopped
American Cheese slices
bread
butter

Brown beef.  Add worcestershire sauce and salt and pepper.  Put aside and saute onions and bell peppers until caramelized.  Add to the meat mixture and stir well.  Salt and pepper to taste.
Butter bread and put meat mixture inside with cheese slices.  Grill and press together lightly so sandwiches stay closed.

Stuffed Pepper Casserole

taken from damndelicious
miraculously all my kids ate this with no complaints!

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 cup rice
• 1 cup beef broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro leaves
• 1 cup shredded Wisconsin cheddar cheese
• 1/2 cup shredded Wisconsin Monterey Jack cheese

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in bell peppers until tender, about 3-4 minutes
3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
5. Serve immediately.

Skillet Garlic Parmesan Pasta

taken and adapted slightly from this blog

1 T olive oil
6 cloves garlic minced
4 c. chicken broth
2 c. milk
2 T butter
16 oz pasta
1/2 c. grated parmesan
2 c. chopped chicken
salt and pepper
chopped fresh basil or parsley (optional)

Saute garlic in olive oil for 2 min.  Add broth, milk, butter, pasta, salt and pepper.  Bring to a boil then reduce heat and simmer, stirring frequently, until noodles are tender.  Stir in Parmesan and chicken and herbs if desired.  Mixture will thicken up.  Add more milk and/or broth during cooking if you need more liquid.

Maple Glazed Chicken Thighs

taken from served from scratch

6-8 boneless skinless chicken thighs
1 T olive oil
2 T pure maple syrup
2 T soy sauce
2 T apple cider vinegar
salt

Season chicken with salt.  Heat olive oil in large skillet on med-high.  Mix syrup, soy sauce and vinegar in a bowl.  When oil is hot, add chicken and brown for 4 min then flip.  Add maple mixture to pan and let it boil.  Flip chicken every few min until mixture thickens and chicken is done (15 min or so).

Buttermilk (or Whey or Kefir) Biscuits

taken and adapted from Mels
*great way to use up whey from strained yogurt!*

3 c. flour
1/2 tsp baking soda
1 1/2 T baking powder
1 tsp salt
9 T very cold butter cut into pieces (I just use 1 stick)
1 1/2 c. buttermilk (or kefir or 1 1/4 c. whey)

Preheat oven to 450.  Combine dry ingredients in food processor.  Add butter pieces and pulse until it looks like coarse crumbs.  Pour in the buttermilk or whey and mix just until combined.  Pour dough out onto lightly floured surface and knead slightly just folding the dough over on itself and patting.  Pat dough into a square and cut into 12-16 biscuits.  Place on lined baking sheet and bake for 10-12 min.

Cheeseburger Gnocchi

taken from kevinandamanda

1 tablespoon butter

1 (16 oz) package potato gnocchi

1/2 lb lean ground beef (I'll use more sometimes)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon smoked paprika

1 teaspoon mustard powder (optional)

2 cups diced onion (about 1 whole onion)

3-4 cloves garlic, minced

1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles (or just regular diced tomatoes)

1 cup beef broth (or water)

1/4 cup heavy cream (I've used whole milk)

1 cup shredded sharp cheddar cheese

1/3 cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.

Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.

Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.

Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes.

Cashew Chicken Lettuce Wraps

taken from melskitchencafe

1 tablespoon olive oil

1/2 cup finely diced yellow or white onion

1 cup finely diced (or shredded) carrots

3-4 cloves garlic, finely minced or pressed through a garlic press

1/4 teaspoon salt

1/4 teaspoon black pepper

1 pound boneless, skinless chicken breasts or chicken thighs, cut into small pieces (I’ve used rotisserie chicken)

3 tablespoons low-sodium soy sauce

2 tablespoon pure maple syrup

1/2 cup chopped raw cashews (lightly toasted, if desired)

Bibb or green leaf lettuce leaves for wrapping

Chopped cucumbers and tomatoes for serving

In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.

Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.

Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.

Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.

Serve in lettuce leaves topped with tomatoes and cucumbers (the freshness adds a delicious element to the flavors!).

Fried Rice

taken and slightly adapted from cookingventures

6 Tablespoons Butter, Divided Use (I used a little less)

6 cloves Garlic, Minced (sauteed half with vegetables)

1 teaspoon Lemon Juice

1 whole Medium Onion, Finely Chopped

1 cup Frozen Peas And Carrots (I used a mixed vegetable blend and used almost 2 c.)

½ cups Diced Ham Or Cooked Chicken (used deli ham and pepperoni)

3 whole Eggs, Beaten

3 cups Cooked Rice, Chilled (used brown rice)

2 Tablespoons Soy Sauce Or More To Taste

2 whole Scallions, Chopped

Salt And Pepper, to taste

Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions, then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the peas and carrots and cook for about 3 minutes. Then add the diced ham or chicken. Cook for 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it for about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.

Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.

So Simple No Bake Cheesecake

1 can sweetened condensed milk
OR if you don't have one, use this substitute from Everyday Food Storage:

1 c. dry milk
1/2 c. hot water
1 c. sugar
1 T butter
Blend together in blender until combined and sugar is dissolved.

1 pkg cream cheese
1/3 c. lemon juice
zest of lemon or lime (optional)
1 tsp vanilla
1 ready made crust (or make your own)

Blend together in blender and pour in crust and refrigerate until set.  Top with fruit, pie filling, chocolate, eat it plain...whatever

Zucchini Bites

taken from melskitchencafe

1 1/2 c. shredded zucchini
1 egg
1/4-1/2 c. shredded cheddar
1/4 c. panko
1/4 tsp basil
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper

Squeeze water out of zucchini.  Mix ingredients until combined.  Drop onto greased baking sheet and press slightly.  Bake at 425 for 15-20 min.

Skillet Chili Macaroni and Cheese

taken from melskitchencafe

1 lb ground beef
1 onion chopped (I've even used onion powder when I didn't have an onion)
3/4 T chili powder
1 tsp ground cumin
1/2 tsp salt
3 garlic cloves minced
1 T brown sugar
2 8oz cans tomato sauce
2 c. water
2 c. elbow macaroni (8 oz)
1 c. corn
1 4.5 oz can green chilies
2 c. shredded cheese

Cook onion and beef with chili powder, salt and cumin.  Stir in garlic and brown sugar and cook until garlic is fragrant.  Stir in tomato sauce, water and macaroni.  Cover and cook and a constant simmer, stirring often until the macaroni is tender.  Stir in 1 c. of cheese, corn and green chilies.  Sprinkle remaining cheese over top, cover and let sit until cheese is melted.

Creamy Basil Spinach Zucchini Soup

taken from melskitchencafe

1 T olive oil

1 garlic clove minced

1 onion chopped (or 1 large leek or 2 med white parts only chopped)

2 med zucchini chopped

1 t. salt

1/2 tsp pepper

1 can chicken broth

2 T fresh basil

2-3 c. fresh spinach chopped

1-2 c. cooked chicken (optional)

Heat olive oil and add garlic, onions, and zucchini.  Add salt and pepper.  Cook until onions are soft.  Add 1 c. of broth and cover and cook until zucchini is falling apart and soft.  Transfer to blender and blend until smooth.  Pour back into pot and stir in remaining broth and chopped spinach and chicken.  Warm until heated through.  

Beef Stroganoff

slightly changed from melskitchencafe

1 lb ground beef
1 onion chopped
2 cloves garlic chopped
salt and pepper to taste
4 oz cream cheese cubed
2 c. beef broth
1/2 c. milk
3 T flour
1/2 c. sour cream
noodles or rice

Cook meat, onion, garlic, salt and pepper on med-high heat until onions are soft and meat is cooked.  Add cubed cream cheese and let melt for a min or 2 and stir into the meat mixture.  Whisk flour into liquid and add to meat.  Stir until slightly thickened and stir in the sour cream.  Serve over noodles or rice.

*I've doubled everything but the meat with success if you want to use less meat.  

Basic Skillet Pasta

adapted from multiple recipes

1 T olive oil
3-4 cloves garlic minced
1 onion diced
12-16 oz protein (diced chicken, sliced smoked sausage, etc..)
3-4 c. chicken broth
2 cans diced tomatoes
1 c. milk
16 oz pasta
salt and pepper
shredded cheese (optional)

Heat oil in skillet.  Add onion and meat and cook until meat is lightly browned (3-4 min) and add garlic in the last minute.  Stir in broth, tomatoes, pasta and milk.  Bring to a boil.  Cover and reduce heat to a simmer and cook until pasta is cooked through.  Turn off heat and top with cheese.  Cover until melted.

Could easily add different vegetables, spices and protein to make different dishes.

Beef and Broccoli

taken and slightly adapted from weelicious

1/3 c. soy sauce
1 T honey
2 cloves garlic chopped or grated
1 tsp fresh ginger (or 1/4-1/2 tsp dried)
1 tsp cornstarch
1 tsp water
1 lb sliced beef (sirloin, flank, etc...)
about 1 lb broccoli florets
oil

Whisk soy sauce, honey,garlic and ginger.  Place beef in a bag and pour 1/2 the liquid over it and let it sit for 20 min to overnight in the fridge.  Whisk cornstarch and water and add it to the leftover liquid.  Heat saute pan to high and cook beef.  Remove to bowl or plate and cook broccoli until it's crisp tender.  Add the beef back and make a well and pour in the sauce.  Cook until sauce is thick and everything is combined well.  Serve with brown rice.

Lazy Green Enchiladas

adapted from picky palate

1 c. green enchilada sauce (I used 1 large can and omitted the salsa verde)
3/4 c. salsa verde
1 c. reduced fat sour cream
12 corn tortillas cut into 1 inch pieces
2 c. cooked chicken (costco rotisserie is great!)
1 can black beans drained and rinsed
1 c. shredded cheese

Preheat oven to 350.  Spray 9x13 pan.  Mix enchilada sauce and sour cream together in pan.  Stir in beans, chicken and tortillas.  Spread cheese on top and bake 20-25 min.

Mock Cookie Dough

taken from chocolate covered katie

1 can of garbanzo beans or white beans drained and rinsed well
1/8 tsp salt
1/8 tsp baking soda
2 tsp vanilla
3-4 T nut butter
1/3 c. brown sugar
3 T oats
2 T quick oats (opt.)
1/3 c. chocolate chips
milk (if needed)

Put all ingredients except quick oats and chocolate chips in food processor.  Blend until smooth adding milk if necessary.  Stir in the chocolate chips and quick oats.  Put in container and store in fridge.
*Can add some cinnamon and raisins for an oatmeal raisin cookie dough
*Don't try and bake this.  Just enjoy it off a spoon ;)

Mac and Cheese Muffins

from The Sneaky Chef

great for kids lunches - like a mac and cheese quiche

4 eggs

1 c. orange puree (sweet potatoes, carrots)

2 c. cheese (I use less)

2 c. cooked macaroni noodles (I used almost 3)

salt and pepper to taste

Wisk together eggs and puree. Add cheese and stir.  Stir in noodles.  Place in greased muffin tin or silicon muffin cups and bake at 350 for 20 min.