P.F. Changs Lettace Wraps

These are super yummy and pretty easy to make. Here is the link for more good recipes from P.F. Changs and Olive Garden. http://www.recipesecrets.net/forums/secret-recipe-archive/12815-p-f-changs-recipes.html

1/2 tsp rice vinegar 1 tsp. minced garlic
2 T. soy sauce 2 chicken breasts, cooked and chopped (I use frozen
2 T. brown sugar chicken tenders then cook and chop)
3 T. vegetable oil fried noodles (maifun sticks)
1 c. water chestnuts Lettuce
3 T. green onion, chopped

Stir fry all ingredients except noodles and lettuce until heated through. Make lettuce cups by slicing a head of lettuce through the middle. Follow instructions of back of Maifun noodles to fry. Serve with fried maifun noodle on bottom of dish with chicken dish on top. Put stir fry ingredients in lettuce an dip in special sauce.

Potsticker sauce

4 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese red rice vinegar
2 teaspoons ginger, minced

Special sauce (the one they have on the table for all dishes)

1/2 tsp chili paste
1/2 tsp Chinese mustard
1/4 c. pot sticker sauce
3 shakes of soy sauce

This sauce is a little spicy so beware for younger kids. Can add or take away to make not as spicy.

ENJOY!

Chimichangas

3 to 4 cups cooked chicken diced
16 flour tortillas
½ to 1 whole green pepper, diced
1 sm. to med. onion, diced
1(16 oz.) can of black beans
½ to ¾ c. salsa (I like the fresh salsa in the produce area)
¼ to ½ cup taco sauce (optional)
1 ½ cups shredded cheese (Cheddar, Colby, Jack, a Mexican mixture; whatever)
1 to 2 tomatoes, diced

Cook chicken breasts any way you’d like. Grilling slightly marinated (marinate in taco sauce or crushed garlic or your favorite seasonings). Don’t over cook. Dice chicken into ¼ to ½ inch pieces.
In a large bowl, combine all of the ingredients except ½ cup of the shredded cheese and the tomatoes and the tortillas of course.
Place a large heaping spoonful of the mixture in the center of a tortilla. Wrap the tortilla by folding in both left and right sides, then rolling away from you. Repeat with each tortilla.
Place chimi’s on a greased cookie sheet and spray each one with cooking spray.
Bake in 375 oven for 15 to 20 minutes until golden brown.
Top with remaining shredded cheese and diced tomatoes. You can serve with taco sauce and sour cream too. Don't be tempted to cut the recipe in half. These freeze great for lunches.

tonight...

so, dinner tonight... two words...

cost-co lasagna!

yummmmmm.....

White Chili

So that it isn't too spicy for my kids, I half the spices. It freezes well so I always serve half of it and freeze the other half. This way I have a meal on hand for a busy day. I serve with with bread.

2 med. white onions
1 T. garlic powder
1 T. oregano
2 tsp. cumin
½ tsp. cayenne pepper (I used ¼ tsp.)
2 sm. Cans green chilis diced (I used 1 can)
4 cans White Great Northern Beans
3 cups chicken broth (or 2 cans)
1 chicken bullion cube
4 cups cooked chicken breast
2 cans white corn undrained
16 oz. of sour cream

Sauté onions with ½ cube of butter. Add everything else except for the sour cream. Cook for 30 min. Add the sour cream and cook another 10 min.

Cakies

So, I don't know about you, but sometimes, I need sugar. And sometimes, people come over who need sugar, too. Not to mention the "Can you bring treats?" question that seems to haunt me when I literally have no time. Not to worry, cakies to the rescue!

What's a cakie? It's a cookie made out of cake batter. Let's take a look, shall we?

1 box of cake mix (I prefer the rainbow chip, or "Funfetti" because it looks so cool)
1 egg
1 cup of oil
Preheat the oven to 350 degrees Fahrenheit. Grease a cookie sheet.
Mix all the ingredients together. Roll into balls and place on the cookie sheet. (I roll them into little balls so it makes more cookies, which makes me feel slightly less guilty when I eat a ton of them, plus they go further.)
Bake for 8-10 minutes; 8 minutes for gooier cookies, 10 for crispier (depending on your preference). Let them sit on the cookie tray once they are out of the oven for a minute, then move them to a cooling rack.

Not only are these super easy and relatively quick, but they are super cheap. I got my last box of cake mix for 88 cents! If you are feeling extra snazzy, grab some ice cream and make mini ice cream sandwiches out of your cakies. Double impressive!

So, never fear, cakies are here!

I made Stove Top Easy Chicken Bake last night, and Parker even ate some (Parker is a picky eater!)

Prep Time: 10 min Total Time: 40 min

Makes: 6 servings, 1-1/3 cups each

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 can (10-3/4 oz.) condensed cream of chicken soup

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

HEAT oven to 400°F. Prepare stuffing mix as directed on package.

MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.

BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 3 grams of fat per serving by preparing with reduced-fat condensed cream of chicken soup and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

How to Thaw Chicken Safely and Quickly

When thawing chicken under running water, be sure to use cold water. Keep the chicken in its original wrap or place in a water-tight resealable plastic bag. Be careful not to cross-contaminate other food products, work surfaces or utensils with the dripping water.

STOVE TOP Classic One-Dish Chicken Bake with Vegetables

Prepare as directed, stirring 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese into the chicken mixture in baking dish before topping with stuffing.

I know this isn't a dinner recipe, but I just came across this and it looks so cute! I found it on make-and-takes.com

Rice Krispy Turkeys You'll Gobble Up

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Published 11.06.2008 | Permanent Link | Comments (2)

By Marie LeBaron

These cute little turkeys are a great edible craft to make with the kids while the real turkey is roasting in the oven. Mix up a batch of Chocolate Rice Krispies and design them into turkey treats. Then save them for a fun table decoration, ready to eat for dessert.

Supplies for Turkey Treats:

Chocolate Rice Krispy Cereal

Marshmallows- using the colored marshmallows works best at keeping the chocolate crispy treats brown.

Butter

Toothpicks- colored and party ones with the fun flare on top.

Assorted Candy- Mike & Ikes, candy corn, gum drops, mini m&ms, fruit loop cereal, more marshmallows.

Mix up a batch of Rice Krispies using the Chocolate cereal, marshmallows, and butter. Let it cool for a few minutes. Then grease your hands with vegetable spray and form the Krispies into balls. Try to use the colored marshmallows for making these. If you use white marshmallows, just roll your balls into more chocolate cereal to make them more brown for the turkey bodies.

Using a utensil, make holes for the candy to be placed in the body. For the snood (the red thing on the turkey's beak) I cut a red Mike & Ike in half or you can cut a gum drop in half. We also liked candy corn for the beak, perfect size and color.

Now add your feathers. So many possibilities here. We used toothpicks, marshmallows, cereal, etc.

We added a cellophane bag and ribbon to them, so they would stay nice and soft for dessert. We also placed a name tag on each one for a fun place setting.

This activity should keep the kiddies busy for a little while. Make one for each person coming to dinner. Then have fun gobbling these fun Turkey Treats up after Thanksgiving Dinner.