$70/Week Challenge - Day Four: One-Pot-$5-Wednesday-Night-No-Hassle Chicken Fried Rice

It simply does not get easier than this recipe.  This may very well be the recipe I take from this challenge and add to my weekly repertoire.  One pot.  Simple prep. Six servings for under five bucks and  dinner on the table in about 20 minutes???  What more can one ask for through the week?  Did I mention the kids licked their plates?   Enjoy! 

Ingredients

• 1 lb skinless, boneless chicken breasts, cut into 1/2" cubes
• 1 double box of Rice and Macaroni product (available everywhere, even outside of San Francisco)
• 2 T butter
• 3 T canola oil
• 1 T sesame oil
• 4 C water
• 1 C Chow Mein Noodles
• 1 8 oz can of mushroom stems and pieces, low sodium, drained
• 1 egg, whisked
• 1 t garlic powder
• salt and pepper to taste

1. Liberally salt and pepper chicken, and evenly coat with garlic powder.
2. Saute chicken in 2 T canola oil over medium high heat until browned.
3. Add butter, sesame oil and additional canola oil with rice/macaroni product.
4. Stir frequently until the macaroni starts to brown.
5. Following package directions, add flavor packet and four cups of water, along with mushrooms.
6. Bring to a boil. 
7. Cover and reduce heat to low. 
8. Cook for 18 minutes, or until most of the liquid has been absorbed.
9. Add whisked egg and stir.
10. Re-cover and cook for an additional two minutes.
11. Form rice mixture in a 1 C measuring cup and top with Chow Mein Noodles.  Serve with a nice salad (a sesame-mandarin orange-ginger dressing pairs perfectly).    
12. Enjoy! 

Asian Style Turkey Burger Atop Guiltless Sesame Slaw

In honor of Dare and Do, I promised the folks in Sarcasmom's 30 day challenge group that I would provide some healthy recipes.  I had this for dinner last night, and I have to tell you it was so filling and satisfying even I could not believe it was a turkey burger.  I came up with the slaw on the fly, dreading the thought a mayo-less recipe.  I will never use mayo again for coleslaw.  Enjoy!

Turkey Burger:

• 1 lb lean turkey meat
• 1 T Sesame Seeds
• 1 T Brown Sugar
• 1 T Lite Soy sauce
• 1/2 t sesame oil
• 1 pinch of dried ginger
• black pepper (I omit salt on this because of the soy sauce)

1. Combine ingredients in a medium mixing bowl being careful not to overwork.
2. Cook on a low flame grill, and flip when the burger looks almost done (do not squeeze out juice with spatula).
3. Temperature should be 160 degrees.

Guiltless Sesame Slaw

• 2 C cole slaw mix (found in the produce section of your supermarket)
• 2 T extra virgin olive oil
• 2T Sesame seeds (chia seeds can be substituted, though cut it down to 1 T, to help assist with appetite suppression)
• 1 t Sesame oil
• 1 t garlic powder
• 1 t red wine vinegar
• 1 pinch of dried ginger

1. Combine all ingredients in a serving bowl and combine well.
2. Let stand for at least 20 minutes.
3. Tastes even better the next day!

Grilled Chicken Kabobs

INGREDIENTS:

• 1 lb skinless boneless chicken breast cut into 2" chunks
• 2 medium Vidalia onions cut into 2" chunks
• 2 medium green bell peppers cut into 2" pieces
• 1 container of white or baby Bella mushrooms, whole
• 1 package Campari tomatoes
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 T garlic powder, 1 crushed fresh garlic clove
• 1/2 t red pepper flake
• 1 t dill weed
• 1 T oregano
• salt and pepper to taste
• 2 cups of cooked Carolina rice (1 c rice, 2 c chicken stock, 1 T olive oil, salt and pepper to taste and a pinch of saffron)

1. In a large freezer storage bag, place the pieces of chicken with 1/4 cup olive oil, 1/8 cup lemon juice, 1/2 T garlic powder, 1/4 t red pepper flake, 1/2 t dill weed, and 1/2 T oregano and a liberal amount of salt and black pepper.
2. Pierce the top and bottom of each tomato to allow the marinade to permeate.
3. In a separate freezer storage bag, combine the remaining olive oil, lemon juice and spices with the cut vegetables. Gently massage the bags to evenly coat the contents and place in refrigerator for at least 2 hours (overnight will provide the best results).
4. If you have a rice cooker, combine the rice ingredients and place on appropriate setting. Otherwise, bring ingredients to a boil in a medium sauce pan over medium high heat.  Stir, cover and reduce heat to low.  Cook for 20 minutes. Set Aside.
5. Soak 12 wooden skewers in water for at least five minutes to prevent scorching on the grill/grill pan.
6. Set your grill or grill pan to medium high. Separately skewer the chicken and vegetables on the skewers, grouping each vegetable separately (each vegetable requires different cooking times to reach perfection).
7. Place the chicken skewers and the onion skewers on the grill, and rotate every 3 minutes.
8. After three minutes, add the mushroom and pepper skewers.
9. Continue to rotate every 3 minutes.
10. During the last 3 minutes of cooking, place the tomato skewers on the grill.
11. Spread the cooked rice on a large serving platter. Gently remove skewers and arrange the chicken and vegetables atop the rice. For a Mediterranean style, top with crumbled feta cheese and serve with flat bread.

"Whaddyadowithallthese" Deviled Eggs

Ingredients:

• 6 extra large white eggs (guessing that's what you have on hand)
• 2 T mayonnaise
• 1 t Dijon mustard
• dash of garlic powder
• dash of onion powder
• dash of cumin
• chili powder to garnish
• salt and pepper
• capers
• parsley

1. Bring eggs to room temperature.
2. Place eggs in a medium sauce pan and fill with water to cover an inch above the eggs.
3. On high heat, bring water to a rolling boil and cover.
4. Remove from heat.
5. Let eggs sit covered for 17 minutes. This method will help prevent your yolks from turning green
6. Run cold water into pot until the eggs come to room temperature.
7. Tap the egg on your sink going around the entire area of the egg.
8. Under running cold water, remove egg shells and connective membrane.
9. Slice the eggs in half using a sharp knife.
10. Scoop out the yolks in a small bowl.
11. Add the remaining ingredients, with the exception of the chili powder and capers.
12. Pipe the yolk mixture into the indents of the egg whites.
13. Set the eggs atop a bed of greens.
14. Sprinkle the chili powder and top with 2-3 capers on each egg.

Chicken Piccata

Press play for the most important review I've ever received by an extremely tough critic:  "The Finicky Critic":

 

Ingredients:

• 2 skinless/boneless chicken breasts, halved and pounded to 1/4" thickness
• 1 C all purpose flour
• 1 1/2 C chicken stock
• 4-5 T canola oil
• 2 lemons, juiced
• 2 eggs
• 2-3 T capers
• 4 garlic cloves
• 1 T garlic powder
• 1 can quartered artichoke hearts, drained
• 3 T butter
• pinch of red pepper flake

1. Whisk eggs in a small bowl and place flour on a large dinner plate.
2. Liberally season pounded chicken breasts with salt, pepper and garlic powder.
3. Dredge the chicken in the flour to completely coat and set aside.
4. In a large skillet over medium heat, add canola oil and garlic and cook until golden brown.
5. Add red pepper flake and then remove garlic.
6. Dip the floured chicken into the egg and place in the pan two at a time.  See pic II above.
7. Fry the chicken until a deep golden brown (about 4 minutes per side). See pic III above.
8. Place chicken on a plate lined with paper towels or coffee filters to absorb excess oil.
9. Carefully drain all but 1 T of the oil into a heat resistant container.
10. Add artichoke hearts and saute until they begin to brown.
11. Add butter and 1 T of the flour to thicken the sauce. 
12. Add capers and chicken stock, whisking constantly to combine.
13. Mince garlic and add to sauce.
14. Return fried chicken to the sauce and add the garlic powder.
15. Add the lemon juice and stir to combine.
16. Cover and reduce heat to low. 
17. Simmer for at least 10 minutes to allow the sauce to reduce.
18. Serve over rice or pasta.

Typically when you make a roux you do equal parts fat and flour.  Here I changed the ratio due to the flour coating on the chicken.  I find it gets too thick if you do 50/50. 

You can also add 1/3 C white wine.  Even though the alcohol burns off, I find the flavor is off putting for the kids.

Bacon Tomato Frittata and a "Peace" of Toast

Ingredients:

• 7 large eggs
• 6 fresh basil leaves, julienned
• 5 strips of crisp bacon, crumbled
• 2 vine ripe tomatoes, cut into 1/4" slices
• 1 C whole milk ricotta cheese
• 1/3 C heavy cream (or half and half, but I find the cream adds a rich decadent character)
• 1/4 C Parmesan cheese
• 1/2 t garlic powder
• 1/4 t red and black pepper blend (found in the spice aisle at the grocery store)
• 1/4 t salt

See Step Six

1. Preheat oven to 375 degrees.
2. Whisk together cream and eggs until smooth.
3. Stir in remaining ingredients (reserve the tomato slices) until well combined.
4. Grease a large oven proof skillet with butter or cooking spray.
5. Add mixture to pan.
6. Place tomato slices along the inside perimeter of the pan and cover.
7. Bake on the middle rack of oven for 40-45 minutes (in researching frittata recipes, I found that many call for 450 degrees for 20 minutes;  however, in creating my recipe, I found the frittata loses moisture when cooked higher and faster).
8. Insert a toothpick in the center of the frittata and make sure it comes out dry.
9. Remove pan from the oven and allow to cool for at least 10 minutes.
10. Carefully run a butter knife along the circumference of the pan and then gently run a spatula around the bottom to release the frittata from the pan.
11. Place a large cutting board or plate on top of the pan and flip.
12. Remove pan.
13. Place serving dish atop the fritatta and flip again.
14. Serve with a whole grain toast cut into a fun kid-friendly shape (they never eat the crust anyway) and a piece of fruit.  It is breakfast for dinner in a whole new way!