Crispy Chick'n Asian Noodle Salad

Original recipe from Hot For Food! 

Ingredients
Breaded, plant-based chick'n fingers

For the salad: 
225 grams thin spaghetti (or chow mein style wheat noodles)
2 c. carrot, ribboned or shredded 
2 c. cabbage, shredded or finely chopped
2 green onions, finely chopped, about 3/4 cup
½ c. cilantro, finely chopped and packed
¼ c. mint leaves, finely chopped and packed
2 tbsp. sesame seeds
½ tsp. chili flakes (optional)

For the dressing: 
1 tbsp. ginger, minced
3 garlic cloves, minced
2 tbsp. sesame oil
3 tbsp. rice wine vinegar
2 tsp. tamari or low-sodium soy sauce
1 tsp. sugar or agave nectar
¼ tsp. sea salt
¼ tsp. white pepper

Directions
Bake chick'n fingers as directed.

Meanwhile, bring a large pot of salted water to a boil and cook noodles to al dente. Drain and rinse under cool water. Drain well in a strainer before adding to a large mixing bowl.

Whisk the sesame ginger sauce ingredients together in a bowl or mix in a small blender.

Toss the recently drained and still warm noodles in about 1/4 cup of the dressing so that they don’t stick.

Toss noodles in the large mixing bowl with all the salad ingredients, cooked and sliced chicken fingers, and the remaining dressing until well combined.

Serves 4 (as a side)

1 serving = 230 calories (not including chick'n fingers) 

Perfect Oven-Roasted Chicken

Ingredients
thyme
salt
ground pepper
sage
3.5 lb. roaster chicken
lemon juice
butter

Directions
Preheat oven to 350 degrees. Clean, rinse and pat dry chicken. Put a few pats of butter on the chicken in a oven-safe dish. Sprinkle herbs inside and outside of bird. Bake for 2 hours (30 minutes per lb. if refrigerated until cooking). As it starts to brown, sprinkle some lemon juice over the bird.

Creamy Chicken

This might be the easiest recipe I know.

Ingredients
1 can cream of mushroom or celery soup
6-8 oz. sour cream
1/4 cup white wine
Mrs. Dash
olive oil
4-6 chicken breasts
egg noodles or rice

Directions
Preheat oven to 375 degrees. Season chicken with Mrs. Dash and saute in olive oil until golden brown. Mix soup, sour cream and wine together. Pour over chicken in a casserole dish. Bake for 45 minutes. Serve over noodles or rice.

Buffalo Sloppy Joes

So, many of you detest our perky 30-minute meal genius, Rachael Ray. Nonetheless, Sherry K. recommended this recipe and it's fantastic! I love recipes that update vintage favorites with chic and edgy alterations.

Ingredients
2 tbsp. olive oil
2 lbs. ground chicken or turkey*
1 carrot, peeled and chopped or grated
2 stalks celery
1 Spanish onion, finely chopped
2-3 cloves garlic, minced
salt & freshly ground pepper
2 tbsp. red wine vinegar
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/4 to 1/3 cup Frank's Red Hot Sauce
1 cup chunky tomato sauce
1 cup chicken stock
8 high-quality burger rolls, split and toasted
1 cup blue cheese, crumbled
2 large dill pickles, chopped

Directions
Heat a large skillet with olive oil over medium-high heat. Add the meat and break it up with a wooden spoon, then cook for five to six minutes. Add the carrots, celery, onions and garlic, season with salt and pepper, then cook for 7 to 8 more minutes.

In a bowl, combine the vinegar, sugar, Worcestershire sauce, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer until the sauce thickens, about 30 minutes. Pile the sloppy joe filling onto the buns and top with blue cheese and chopped pickles.

*I have used ground beef, but you'll want to drain liquid before adding carrots, celery, etc. I also recommend using less salt overall, including low-sodium beef stock.