Chicken and Zucchini Yakitori

Chicken and Zucchini YakitoriSkinnytaste.com
Servings: 4 • Size: 3 1/2 chicken skewers, 1 zucchini  • Old Points: 5 • WW Points+: 5 pt
Calories: 213.5 • Fat: 8.5 g • Carb: 14 g • Fiber: 1.5 g • Protein: 21 g • Sugar: 10 g
Sodium: 618.5 mg* • Cholest: 72 mg

Ingredients:

• 2 tablespoons mirin sake
• 1/2 cup low sodium soy sauce (for GF use low sodium Tamari)
• 1 1/2 tablespoons honey
• 1 garlic clove, crushed
• 1 lb boneless skinless chicken thighs, all fat trimmed (Purdue Fit & Easy)
• 5 large green onions, cut 1-inch-long
• 1 medium zucchini, sliced into 1/2-inch thick rings
• 18 (10 inch) bamboo skewershttp://www.skinnytaste.com/2013/06/grilled-chicken-and-zucchini-yakitori.html?showComment=1370456242776

Brocolli Cheddar Soup

 Ingredients
•2 cups sliced fresh carrots...
•2 cups broccoli florets
•1 cup sliced celery
•1-1/2 cups chopped onion
•1/2 cup butter
•1/4 cup all-purpose flour
•1 can (10-1/2 ounces) condensed chicken broth, undiluted
•4 cups whole milk
•1 cup of cheddar or marble cheese, shredded

Directions
•In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
• In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).

Chicken LoMein

CHICKEN LO MEIN
	2 boneless chicken breasts, sliced 2 stalks celery, sliced 2 green onions, sliced 1 carrot, sliced thin 1 1/2 c. coarsely shredded cabbage 2 tbsp. oil 3 tbsp. soy sauce 1 tsp. sugar 1/4 tsp. ginger 1 tsp. lemon juice 1/4 tsp. chicken bouillon granules 1/4 c. water 1/4 tsp. salt Dash pepper 3-4 c. cooked spaghetti, drained & rinsed Stir fry chicken in oil until done and remove from skillet. Stir fry vegetables just until crisp tender (no more than 2 minutes). Remove from pan. Combine remaining ingredients except spaghetti. Heat and stir until bouillon granules are dissolved. Add cooked spaghetti. Stir until thoroughly coated with sauce mixture. Add chicken and vegetables. Stir and heat through. May serve with rice.

Homemade Noodles

I use these primarily for homemade Chicken Noodle Soup:

4 eggs beaten
8 tablespoons milk
2 teaspoons of salt
4 cups of flour

I use a kitchenaide mixer with the dough attachment and put the eggs, milk and salt in first and mix well.  Slowly add the 4 cups of flour and knead well. 

On a clean, floured surface roll doll out as thin as possible.  First roll will take time to work to the dough.  Let sit 20 minutes.  Flip, roll out again let sit 20 minutes.  Flip, roll out again let sit an hour.  Flip, roll out again and let sit another hour.  Cut with pizza cutter and drop into hot soup.  Noodles should be done in 10-15 minutes depending on how thin you rolled them.  I personally like mine a little fatter, so cook time is closer to 15 for me.

Ship Inn Macaroni & Cheese

http://www.foodnetwork.com/recipes/emeril-lagasse/classic-mornay-sauce-recipe/index.html

A rich mornay sauce blended with Bobolink’s cave-aged cheddar. Served over elbow macaroni and baked with a breadcrumb topping.

Hard Boiled Eggs in the Oven

http://www.theburlapbag.com/2012/03/make-hard-boiled-eggs-in-the-oven/

Homemade Chicken Nuggets

Ingredients

Chicken Fingers:

• 2 cups corn flake cereal
• 2 ounces whole wheat melba toast
• 1/3 cup finely grated Parmesan
• 1 tablespoon finely chopped fresh parsley, optional
• 1/2 teaspoon sweet paprika
• Kosher salt
• 2 large egg whites
• 2 pounds chicken tenders

Red Pepper-Basil Dipping Sauce:

• 1/2 cup 2-percent Greek Yogurt
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped roasted red pepper
• 1/2 teaspoon white wine vinegar
• 1 small clove garlic, grated
• Kosher salt
• Nonstick cooking spray

Directions

For the chicken fingers:
Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.
For the sauce:
Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste. Wrap and refrigerate until ready to serve.
Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.