Easy Orange Chicken

Sometimes, I just gotta cut corners. As a busy mom with three jobs (not including the one I love most, being a mom!), I don't always have time to get a gourmet lunch on the table in a timely manner. I'm not lamenting that I have a job, I feel very blessed to be able to provide some financial support when so many people are still struggling for work. That said, I've still got to eat and I like food that tastes good (imagine that!).

I've become clever at turning leftovers into a meal, if I do say so myself. This particular recipe was with what I had on hand. Come to think of it, most of the recipes that end up here are ones I thougt up on-the-fly without prior shopping for specific ingredients. I have come to know what I like to eat and the flavor parings I enjoy so I usually have enough of those ingredients to throw something together fast. Some of my favorites that ended up in this recipe are frozen mixed vegetables, short grain white rice, and rice vinegar.




Easy Orange Chicken
1 c frozen mixed vegetables (peas, corn, carrots, green beans)
1 t vegetable oil
8 oz. leftover Orange Chicken (mine was from Chinese takeout)
2 T rice vinegar
1/4 t red pepper flake (optional)
2 c cooked white rice
1 T soy sauce

Place mixed vegetables and vegetable oil in medium nonstick skillet. Heat over medium heat until thawed. Add leftover chicken and vinegar and heat until warmed throughout, stirring occasionally to avoid scorching. Divide cooked rice between two bowls and top with chicken and vegetable mixture, add red pepper flake if desired. Serve immediately with soy sauce. Serves 2.

Haricort Vert

8 oz fresh Haricort Vert (French green beans), washed
2 T butter
4 cloves garlic, chopped
high quality sea salt, recommended: Fleur de Sel
fresh ground black pepper
1 T lemon juice

Melt butter in small skillet over medium low heat. Add garlic and saute about 30 seconds. Add beans, toss to coat with butter. Cover skillet and reduce heat to low. Cook until beans wilt slightly but are still crunchy and bright green, approximately 5 minutes.

Uncover and remove from heat. Season with salt and pepper, drizzle with lemon juice just prior to serving. May be served hot or at room temperature. Serves 4.

Chef's Note: Haricort Vert green beans have a very mild flavor and are sweeter and more tender than American green beans. The extra cost is worth it. 8 ounces of fresh beans was only just enough for hubby and me today so adjust serving size according to green bean lovers at your table.

Lunch Rerun ~ Golden Crusted Brussels Sprouts

This recipe for Golden Crusted Brussels Sprouts has very few ingredients but the salty cheese paired with the tart lemon juice are simply delicious. It's easy to prepare in about 10 minutes and tastes like oven roasted veggies that take much longer.

Lunch Rerun ~ Alfredo Penne with Sausage & Mixed Vegetables

I ran out of spinach and haven't gone to the store yet, so I made an old favorite with what little pasta I had on hand. There are some things I am sure I always have on hand like pasta (today it was a mixture of penne and rotini), sauce, and frozen mixed vegetables.

You will be amazed at what you can whip up with little time and very little money if you have a pantry containing a few standard non-perishables.

Pene Alfredo with Sausage and Vegetables

1 lb whole wheat pene pasta, prepared al dente
1 lb smoked beef sausage link, cubed
1 ~15 oz jar alfredo sundried tomato pasta sauce
2 c frozen mixed vegetables (corn, carrots, peas and green beans), prepared
1 T olive oil
Grated parmesan cheese
Crushed red pepper flake ~ optional

In large skillet, heat oil over medium high heat. Add sausage and saute until well browned. Drain and add entire jar of alfredo sauce and heat until thick and bubbly. Add pasta and vegetables. Reduce heat to low, cover and simmer five minutes. Stir well and garnish with parmesan and red pepper flakes if desired. Serves 8.

Chef's Note: This recipe was originally served by my cousin and contained beef hot links in place of the smoked sausage. Since I was serving this today for children, I substituted a milder sausage and added the red pepper only to my husband's plate.

Cream of Broccoli Soup

2 T butter
1/2 white onion ~ diced
2 stalks celery ~ chopped
3 c chicken broth
8 c broccoli florets
3 T butter
3 T flour
2 c milk
ground black pepper to taste

Melt 2 tablespoons butter in medium sized stock pot, saute onion and celery until tender. Add broccoli and broth. Bring to boil, cover and simmer for 10 minutes. Puree soup and return to heat.

In small saucepan, melt 3 tablespoons butter over medium-heat, stir in flour until smooth and whisk in milk. Whisk continually until thick and bubbly (about 8 minutes), add to soup. Return soup to boil for 5 minutes more. Season with pepper and serve.

*Chef's Note~ Garnish with cheddar cheese for the flavor of Broccoli Cheese Soup without adding major calories.

Golden~Crusted Brussels Sprouts

24 small brussels sprouts
1/c c olive oil ~ divided
Salt & freshly ground pepper ~ to taste
1/4 c grated Parmesan cheese
2 T lemon juice

Wash sprouts well. Trim stem ends and remove any raggedy outer leaves. Cut in half from stem to top; place in a bowl and toss gently with 1/4 c olive oil.

Heat 1/4 c olive oil in large skillet over medium heat. Place brussels sprouts in pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook 5-10 minutes; bottoms of sprouts should only show a hint of browning. Pierce one sprout to gauge if tender throughout; cover and continue cooking if needed.

Once just tender, uncover, turn heat to medium-high and cook until flat sides are deep brown and caramelized. Toss for browning on rounded side. Season with salt, fresh pepper and grated cheese. Plate and drizzle with lemon juice, serve immediately.

Broccoli Cheese Casserole

Florets from 2 heads broccoli ~ chopped and rinsed
1 can cream of mushroom soup
2 c shredded cheddar cheese
2 eggs ~ beaten
Salt and pepper to taste
12 Ritz crackers ~ crushed

Preheat oven to 350. Mix all ingredients (except Ritz crackers) and place in 8 x 8 baking dish. Cover with foil and bake 35 minutes. Remove foil and top with crackers. Bake uncovered an additional 10 minutes or until crackers are golden. Let set 10 minutes before serving.