Mini Chicken Pot Pies

I don't like pot pies because I don't like the crust. I can't say that I LOVE these either to be perfectly honest, but I can eat them. Matt really enjoys them though! 

INGREDIENTS:

1 can Pillsbury biscuits (not the large ones)

1 cup cooked chicken, diced

1 can cream of chicken soup

2/3 cup shredded cheddar cheese

1 cup frozen mixed veggies

1 teaspoon dried parsley flakes

1 teaspoon onion powder

black pepper, to taste

DIRECTIONS:

Lightly grease a muffin pan. Place a biscuit in each cup. Press down and push up the sides.

In a medium bowl, combine remaining ingredients, mixing well.

Divide mixture evenly among biscuits.

 

 Bake at 400 degrees until golden brown, around 12 minutes. Enjoy!

Spicy Thai Noodles with Chicken

Like most of my favorites, this is quick and easy! :)  

INGREDIENTS:
12 oz bag egg noodles
1 Tablespoon crushed red pepper
1/3 cup Sesame oil
5 Tablespoons honey
6 Tablespoons soy sauce, plus another 1-2 Tablespoons for chicken
Vegetable oil (enough to stir fry chicken, I didn't measure)
3-4 boneless skinless chicken breast fillets, cut into bite sized pieces
3-4 green onions, chopped
2-3 carrots, shredded

DIRECTIONS:
Cook noodles according to package directions. Drain and return to pot.
Heat sesame oil and crushed red pepper over medium heat for 2 minutes. Strain the pepper, reserving the oil.
Whisk honey and 6 Tablespoons soy sauce into oil.
Pour over noodles, tossing to coat evenly.
Stir fry chicken until no pink. Drizzle soy sauce over chicken, cook another minute. Add chicken to noodles. Mix together.
Serve warm, topped with carrots and green onions.

NOTES:
The original recipe (found HERE) called for 1-2 Tablespoons crushed red pepper, and many reviews stated 1 was plenty. For kids, 1 is probably on the spicy side, but Matt and I would have preferred a little more.

Cheesy Chicken Skillet Dinner

This is one of my absolute favorite meals. Im pretty sure I could eat it a couple times a week and never get bored with it.

INGREDIENTS
1 tsp Vegetable Oil
1.25 lb boneless skinless chicken breast, cut into bite sized pieces (doesn't have to be exact, thats just how much is in the pack I buy for this)
2 medium carrots, thinly sliced
2 medium zucchini, thinly sliced
2 Tbs soy sauce
2 green onions, sliced (both green and white parts)
2 cups shredded sharp cheddar

DIRECTIONS:
Heat oil over medium high. Add chicken. Stir fry 4-5 minutes until no more pink. Remove from skillet.
Add carrots and zucchini to skillet. Stir fry 4-5 minutes until crisp tender.
Return chicken to skillet. Add soy sauce and toss until all is coated.
Sprinkle with onions and cheese. Cover skillet and heat until cheese is melted.

Egg rolls

These are better than any restaurant egg rolls I have ever had. This recipe makes a lot, so be prepared to spend a couple hours making them. They are definitely worth it though. Depending on how much filling is used per egg roll, it makes 40-50.

Tastes great with sweet and sour sauce, or my homemade sweet chili garlic sauce.

INGREDIENTS:
1 lb ground beef
1 lb pork sausage
2 large carrots
1 large green bell pepper
1 large onion
5 celery stalks
4 cans of bean sprouts
1 can water chestnuts
1 can bamboo shoots
1 Tablespoon minced garlic
1 Tablespoon ginger
1/4 cup cornstarch
2 packs of large egg roll wrappers

DIRECTIONS:
Brown ground beef and sausage. Let cool.
Chop carrots, bell pepper, onion, celery, water chestnuts, and bamboo shoots. (A slap chop works best!) Drain excess juices.
In very large bowl, combine all filling ingredients.
Fill and wrap according to wrapper instructions. (I don't know how much I put on each wrapper, I do what looks good to me). 
Heat deep fryer to 350F. Fry egg rolls until golden brown.

NOTES:
I have used both egg roll wrappers and lumpia wrappers (similar to spring rolls. the picture above is using this kind).  Both work, but I prefer the egg roll wrappers. They are best fresh, but still good reheated. Bake in the oven @350 until filling is hot, or broil for a few minutes.