ORZO PASTA SALAD

INGREDIENTS
cup uncooked orzo
tsp grated lemon zest
3 tbsp freshly squeezed lemon juice
1 tbsp olive oil
tsp salt
tsp minced garlic
1 tsp honey
cup corn
cup red bell pepper, chopped
1 small zucchini, chopped
3 tbsp olive oil
Salt and pepper
cup cubed mozzarella
cup ribboned basil

INSTRUCTIONS
1. Preheat the oven to 200 degrees C.
2. Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
3. While orzo cooks, combine lemon zest, lemon juice, olive oil, oil, salt, garlic, and honey. Whisk until well
combined.
4. Toss the corn, chopped red pepper, & chopped zucchini with olive oil and salt and pepper on a tray.
5. Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
6. Remove and allow to cool.
7. Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the
dressing and chill in the fridge until ready to enjoy.
8. Add salt and pepper to taste!

20 MINUTE GARLIC BEEF AND BROCCOLI LO MEIN

INGREDIENTS
8 ounces lo mein noodles, or spaghetti noodles
3 cups broccoli florets
1 Tablespoon olive oil
8 ounce flank steak, sliced against the grain
3 garlic cloves, minced
1 medium carrot, shredded
cup packed brown sugar
cup reduced-sodium soy sauce
2 Tablespoons hoisen sauce
2 teaspoons sesame oil
teaspoon ground ginger
teaspoon crushed red pepper flakes
teaspoon pepper

INSTRUCTIONS
1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5
minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the
garlic, and carrots and cook for a minute more.
3. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and
pepper.
4. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated
 CREAMY BACON, CHICKEN AND BROCCOLI BREAD BAKE
Ingredients
250g / 8oz chicken breast fillet, cut into small bite size pieces
2 bacon rashers, diced
1 small brown onion (or large), diced
4 packed cups broccoli florets (300g/10oz)
1 garlic clove, minced
tbsp olive oil
Bchamel Sauce
3tbsp butter
cup flour
cup grated cheese (tasty, cheddar, gruyere or any other good melting cheese)
3 cups low fat milk
1 tsp garlic powder
tsp salt
Black pepper
Topping
3 to 4 slices of thick slice white sandwich bread, cut into 1cm / " cubes (note 1)
cup panko (or breadcrumbs)
2 tbsp parmesan cheese, grated
Fresh parsley, finely chopped, to garnish (optional)

Instructions
1. Preheat oven to 180C/350F.
Chicken Mixture
1. Heat olive oil in a deep non stick fry pan over high heat. Add onion, minced garlic and
bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
2. Add chicken and cook just until the outside of the chicken turns white (do not cook
through). By this time, the onion should be caramelised and bacon should be crisp.
3. Remove from pan onto paper towel to drain.
Make the Bchamel Sauce (see notes for tips)
1. Lower heat to medium. Wipe pan clean and return to heat.
2. Melt butter, then add flour and whisk constantly for 1 minutes.
3. Add 1 cups of milk, whisking constantly, until it is well combined and lump free. It should
be very thick.
4. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking
constantly, until it thickens to the consistency of pouri ng cream (not whipped cream).
5. Remove from heat and add garlic powder, cheese, salt and pepper. Whisk until the cheese is
melted and the sauce is smooth. Do a taste test and add more salt if you want.
Assemble and Bake
1. Place broccoli in baking dish (see notes for size), then top with chicken onion mixture. Pour
over half the bchamel sauce.
2. Top with bread cubes, then drizzle over the remaining bchamel sauce as evenly as possible
over the bread cubes. Use an egg flip to squash the bread cubes down - this helps disperse
the bchamel sauce throughout the bake.
3. Sprinkle over panko and parmesan cheese.
4. Place in oven and bake for 20 to 25 minutes, until golden brown.
To Serve
1. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desire d.

Notes
1. You need enough bread to cover the top of your bake. So the amount you need will depend on
the size of the baking dish/skillet you are using.

2. Making the bchamel sauce in a deep fry pan instead of a saucepan is a faster way of making
this sauce because there is a larger surface area. So if you make it in a saucepan instead,
increase the cooking times of each step by 30 seconds to 1 minute.

3. The sauce should be the consistency of pouring cream. The sauce thickens considerably when
baking so it is better to be thinner than too thick. If it seems too thick, then add a splash of
milk.

4. Use a baking dish that is about 10 to 12 cup capacity, or 22cm x 22cm (9" x 9").

5. FREEZER FRIENDLY - if chicken was previously frozen, cook it through. If chicken was fresh,
you can still partially cook it per recipe. Then assemble the bake (including the toppings) then
cover tightly with cling wrap and place in the freezer immediately. To cook, defrost completely
then follow the recipe directions to bake.

6. This recipe is not suited to assembling then leaving in the fridge (before baking) because the
bread may soak up too much moisture. It is also not advised to make the bchamel sauce too far
ahead of time (ie. hours) because as it cools, it thickens, making it difficult to pour over the
bake. I once tried to make all the components the day before with the idea to just pour the
bchamel sauce over and bake. But the bchamel sauce was so thick I couldn't pour or even
spread it. I then added milk to thin it to a spreadable consistency but then once baked, it was
too watery because the sauce thins considerably when heated.

TERIYAKI CHICKEN BOWL (FREEZER FRIENDLY)

INGREDIENTS
4 cups cooked rice
2 cups frozen Chinese stir-fry vegetables see notes
2 cups cooked chicken
1/2 cup Homemade Teriyaki Sauce see notes

INSTRUCTIONS
1. Put 1 cup rice in the bottom of each OXO Glass Food Storage 2-cup bowl. Top each with 1/2
cup frozen vegetables, 1/2 cup chicken, and 2 tablespoons teriyaki sauce.
2. Cover and freeze. To reheat, transfer directly to the microwave. Unsnap lid fasteners and
microwave on HIGH for 5 minutes. Let stand 2 minutes in the microwave. Stir and serve.

SPICY CHICKEN POTSTICKERS

INGREDIENTS:

1 pound ground chicken

1/2 cup shredded cabbage
1 carrot, peeled and shredded
2 cloves garlic, pressed
2 green onions, thinly sliced
1 tablespoon reduced sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1/4 teaspoon ground white pepper
36 won ton wrappers
2 tablespoons vegetable oil

FOR THE HOT CHILI OIL SAUCE

1/2 cup vegetable oil
1/4 cup dried red chillies, crushed
 2 cloves garlic, minced

DIRECTIONS:

1. Heat vegetable oil in a small saucepan over medium heat. Stir in crushed peppers and
garlic, stirring occasionally, until the oil reaches 180 degrees F, about 8-10 minutes; set
aside.
2. In a large bowl, combine chicken, cabbage, carrot, garlic, green onions, soy sauce,
hoisin sauce, ginger, sesame oil and white pepper.*
3. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of
the chicken mixture into the center of each wrapper. Using your finger, rub the edges of
the wrappers with water. Fold the dough over the filling to create a half-moon shape,
pinching the edges to seal.*
4. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer
and cook until golden and crisp, about 2-3 minutes per side.
5. Serve immediately with hot chili oil sauce.

T A C O B E L L C R U N C H W R A P S UP R E M E
INGREDIENTS

1. 1 pound ground beef

2. 1 packet taco seasoning mix
3. 3/4 cup water
4. 1 can nacho cheese
5. 8 burrito-size flour tortillas
6. 6 tostada shells
7. 1 cup sour cream
8. 2 cups lettuce, shredded
9. 1 cup tomato, diced
10. 1 cup Mexican cheese blend
11. Cooking spray

DIRECTIONS

1. In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through.
Drain excess grease, and stir in the taco seasoning mix and water. Cook according to the package
directions.
2. Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate
and microwave for 20 seconds to warm them.
3. Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about
6 inches across. Drizzle with nacho cheese sauce, and top with 1 tostada shell or crispy corn tortilla.
Spread a thin layer of sour cream over the tostada shell, and top with lettuce, tomato, and
shredded Mexican cheese.
4. To fold the crunch wrap, start at the bottom of the flour tortilla and fold the edge up and over the
center. Continue to work your way around, folding the tortilla up and over the center fillings. If
there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it
underneath so the fillings are completely covered.
5. Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap
seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the
crunch wrap over, and cook the other side until it is golden brown. Serve immediately.
 H O M E Y C H I C K E N N O O D L E S O UP R E C I P E

INGREDIENTS
1/4 cup butter, cubed
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
3/4 cup coarsely chopped fresh mushrooms
1 garlic clove, minced
1/4 cup all-purpose flour
1-1/2 teaspoons dried basil
1/2 teaspoon salt
2 cartons (32 ounces each) reduced-sodium chicken broth
1 package (12 ounces) frozen home-style egg noodles
4 cups chopped fresh kale
2 cups shredded cooked chicken

DIRECTIONS
In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10
minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.

Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10
minutes.

Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered,
6-8 minutes longer or until kale and noodles are tender.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat
through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 6 servings (about 2-1/2
quarts).

VEGGIE THAI CURRY SOUP RECIPE

INGREDIENTS
1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta
1 tablespoon sesame oil
2 tablespoons red curry paste
1 cup light coconut milk
1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth
1 tablespoon reduced-sodium soy sauce or fish sauce
1 package (14 ounces) firm tofu, drained and cubed
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1 can (5 ounces) bamboo shoots, drained
1-1/2 cups sliced fresh shiitake mushrooms
1/2 medium sweet red pepper, cut into thin strips
Torn fresh basil leaves and lime wedges
 DIRECTIONS
Prepare noodles according to package directions.

Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook 30 seconds or until aromatic.
Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil.

Add tofu and vegetables to stockpot; cook 3-5 minutes or until vegetables are crisp-tender. Drain noodles; add to
soup. Top each serving with basil; serve with lime wedges. Yield: 6 servings

MEDITERRANEAN CHICKEN SOUP RECIPE

INGREDIENTS
1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon Greek seasoning
1 teaspoon pepper
1 tablespoon olive oil
4 green onions, thinly sliced
1 garlic clove, minced
1/4 cup chicken broth
7 cups reduced-sodium chicken broth
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/4 cup pitted Greek olives, sliced
1 tablespoon capers, drained
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 cups uncooked orzo pasta
2 tablespoons lemon juice
1-1/2 teaspoons minced fresh parsley

DIRECTIONS
Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink;
remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen
browned bits from pan.

Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and
simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in
lemon juice and parsley. Yield: 8 servings (2 quarts).