"Unstuffed" Egg Rolls

I was introduced to this recipe by my client, and it has become a regular meal in my own house. Super simple, minimal ingredients, lots of flavor. It is basically the inside of an egg roll! (Feel free to halve the recipe... I have a large family!)

2 lbs ground beef
10 oz bag shredded carrots
small head of cabbage, chopped
2 tsp salt
2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp ginger
2 tbsp soy sauce*

In a large pot brown the ground beef. When it is almost brown add the carrots. When the carrots start to soften, mix in the cabbage. Cover with a lid to help it soften. After about 5 minutes add all the spices and soy sauce. Cook about 10 more minutes, stirring often, until cabbage is softened.


*For gluten free, be sure to use tamari or coconut aminos

Honey Sriracha Chicken Thighs

When I saw this recipe, I knew I had to try it. My family loves food with Asian flavors. Although we like spicy and the recipe as is was fine, my 8-yr old daughter thought hers was a little too spicy once the glaze was on it so halve the sriracha sauce if you want to cut it back a bit. When it's done, feel free to serve either chopped cilantro or green onion on top for some extra flavor.

2-3 lbs boneless, skinless chicken thighs (8-10)
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp sriracha sauce
1.5 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp honey
2 tbsp brown sugar
1 tbsp vegetable oil
1/2 cup water
2 tbsp corn starch

Put chicken into large ziploc bag. Add all the ingredients except corn starch to a bowl. Stir to combine. Add the corn starch and whisk until dissolved. Pour half the marinade into the bag with the chicken and save the other half. Refrigerate chicken for at least 30 minutes (or if freezing, you can freeze both the chicken and extra marinade at this point).

Preheat oven to 400 degrees. Add chicken and its marinade into a 9x13 baking dish (thaw if frozen first), keeping it all single level. Bake for 30 minutes or until chicken is cooked through.

While chicken is baking, add reserved marinade to a small saucepan. Bring it to a simmer over medium heat while stirring. It will thicken to a glaze. When chicken is finished baking, spread the glaze over each piece of chicken.

Asian Flank Steak

So easy and super delicious. My 18-month old has been picky about her meats lately, but she kept asking for more of this!

1.5-2 lbs flank steak
1/2 cup sherry cooking wine
1/2 cup soy sauce
1 tbsp sriracha
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 tbsp sesame oil

Combine all the marinade ingredients together. Place steak in a freezer bag and pour marinade over. Marinate overnight or at least four hours.

Grill steak over medium heat to desired doneness (it cooked well in a grill pan on the stove as well). Cut crosswise into thin slices.

To freeze: Freeze steak and marinade in freezer bag. Thaw in refrigerator before grilling.

Curried Coconut Chicken Soup

I love curries and love soups in the winter. I thought I'd give this one a try and it was delicious! I served it over basmati rice, which really just added rice to the soup. ;) Next time, I might omit some of the chicken broth to make it a creamier soup, but it is delicious as is.

2 tbsp olive oil
1 onion, diced
3 carrots, peeled and diced
1 red bell pepper, diced
4 tsp minced garlic
1 tbsp grated ginger
1 tbsp curry powder
4 cups chicken broth
3 stalks lemongrass, crushed**
1 tsp salt
2 lbs diced, cooked chicken
14-oz can coconut milk
2 tbsp creamy peanut butter
2 tsp soy sauce
2 tsp sriracha
1 tsp brown sugar
1/4 cup cilantro, chopped

Heat olive oil over med-high heat. Add and saute onions, carrots and pepper until they begin to soften. Add garlic, ginger, and curry powder and cook a minute more until fragrant. Pour in the broth and add salt and lemongrass. Bring to a boil then add to the crockpot with the chicken. Cook for 3-4 hours on low. At the end of cooking time remove the lemongrass, then mix coconut milk, peanut butter, soy sauce, sriracha, and brown sugar in a small bowl and add to the soup. Cook for 15-30 more minutes. Stir in the cilantro just before serving.


To freeze: Cook as directed above, reserve cilantro for serving day.Cool soup and store in freezer bags. Thaw and reheat soup; stir in cilantro leaves.


**This was my first time working with lemongrass so I'll pass on the info I learned. These are long stalks, and inexpensive from my normal grocery store. You'll want to trim off the bulb end and the majority of the stalk, leaving you with only a 4-5" stalk left. Peel off the outer leaves (they come off easily) then crush with a knife or rolling pin, like you would a clove of garlic. Throw in whole like this when making a soup. (You can mince or chop for other dishes).


Just a note: If making gluten free, be sure to get gf soy sauce and chicken broth.

Asian Meatballs

My kids are good eaters, but anything that makes the food more "fun" is easier to get them to eat. We love asian cuisine, and these meatballs really hit the mark. I served them over some rice (with the sauce over top), and with edamame and cream cheese wontons. Next time I think I'll make them with ground chicken or pork.

**Okay, just had to post that I made these with ground pork and WOW, we liked it so much better than with the ground beef! Double the panko if you use ground pork, chicken, or turkey. I also use 1.5 lbs of meat for my family.**

Meatballs:
1/4 cup panko bread crumbs
1 lb extra lean ground beef
1 tbsp fresh ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup cilantro, chopped
3 green onions, chopped
1 tbsp low-sodium soy sauce
2 tsp sesame oil

Sauce:
4 tbsp low-sodium soy sauce
2 tsp sesame oil
2 tbsp lime juice
2 tbsp water
1 green onion, chopped

Preheat oven to 500. Mix together all ingredients for meatballs in a large bowl. Shape into 10-12 meatballs and place in baking dish. Bake for 15 minutes.

Combine sauce ingredients in small pan. Place over low heat until warmed through.


To freeze: Prepare meatballs as above but do not bake. Place on a parchment-lined baking sheet and flash freeze. Once frozen, place in gallon freezer bag. Put sauce, unheated, in small freezer bag. Thaw in a baking dish before following directions above.

Grilled Ginger-Sesame Chicken Chopped Salad

This dish was given to me during a freezer meal swap last summer and it is absolutely delicious! I couldn't stop picking at the chicken while cutting it! The marinade gives so much flavor to the chicken and grilling it adds even more flavor. Thanks for introducing me to this fabulous meal, Elizabeth! (Recipe from here.)

Dressing and Marinade:
1/4 cup low-sodium soy sauce
2 tbsp finely minced ginger
3 tbsp canola oil
2 tbsp hoisin sauce
1 tbsp toasted sesame oil
1 tsp sriracha
1/2 tsp salt, more to taste if desired
1/4 cup red wine vinegar
1/4 cup chopped green onions, green and white parts

Salad:
2 (9-oz) boneless skinless chicken breasts
1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
1.5-2 cups matchstick carrots, or 2 med carrots cut into matchsticks
2/3 cup slivered or sliced almonds, toasted
1/2 cup cilantro leaves, chopped
3 chopped green onions, green and white parts
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (or an addt'l 1 tsp white, toasted)

For the marinade:
In a mixing bowl, whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Add chicken breasts to a large resealable bag and add 3 tbsp of marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 3 minutes, or up to 1 day.

For the dressing:
Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).

For the salad:
Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through. Transfer to a cutting board and let rest 10 minutes; cut crosswise into strips about 1/4" thick.

To assemble salad:
In a large bowl, toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.

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Kimchi Pancake

I have been craving this and they no longer serve it at my favorite Korean restaurant in town.  Now that I know how easy it is, there's no need to leave home to get one!  It only takes a few ingredients, most of which I keep on hand (except for the kimchi).  This recipe is modified from one I found on allrecipes.

Ingredients:
1 cup kimchi, drained and chopped
1/2 cup reserved juice from kimchi (I used water to make up the remaining 1/2 c. since I didn't have enough   juice)
1 cup all-purpose flour
2 eggs
1 green onion, chopped
1 tablespoon vegetable oil

For the dipping sauce:
1 T. soy sauce
1 T. rice vinegar
1/2 t. sesame oil (optional)


Directions:
1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible.  (Note: I've always had it served as one large pancake, so that is how I made mine.  You may need to increase the cooking time.) Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

3. Whisk together the rice vinegar, soy sauce, and sesame oil. Serve with the pancakes.

Spring Rolls with Peanut Dipping Sauce

This recipe has been passed from one member of our mom's group to another to another. It's so delicious! These are all the ingredients, just combine and roll together!

Rice wrappers
Napa cabbage
carrots
red pepper
bamboo shoots
water chestnuts
cilantro
green onion
bean sprouts

Dipping Sauce:
2 Tbls fresh garlic
1/2 Cup soy sauce
1/2 Cup peanut butter
1 tsp sugar
1 Tbls rice vinegar
1 Tbls hot chili oil
1/2 Cup of cilantro

Sweet and Sour Chicken

This was one of the first meals I ever made for my husband. I found it in The Newlywed Cookbook by Robin Miller, and I couldn't believe how quick and easy it turned out to be. It's become a favorite in our household, even with our 4-year-old son. Recently, I replaced the canned pineapple with fresh pineapple I'd pureed in the food processor. Then, I added chunks of fresh pineapple at the end to warm them through before serving. I think it's great either way, but I'm going to try to use the fresh fruit from now on, if possible.

1 tbsp vegetable or canola oil
1 lb boneless, skinless chicken breasts or tenders, diced into 1 inch cubes
1 8 oz can crushed pineapple in juice (or an equivalent amount of fresh, pureed pineapple)
1/4 cup Hoisin sauce
1/4 cup apricot preserves
1/4 tsp black pepper
Fresh pineapple chunks, optional

1. Heat the oil in a large saute pan over medium-high heat. Add the chicken, and saute until golden brown on the outside and no longer pink on the inside, about 5-7 minutes.
2. Add the crushed or pureed pineapple, Hoisin sauce, apricot preserves, and pepper. Bring to a boil. Lower the heat, and simmer for about 7 minutes, or until the sauce thickens, stirring occasionally. Add the pineapple chunks, if desired, and stir gently to coat with the sauce and warm through. Serve over rice or noodles.

Chicken and Udon Noodles

I LOVE udon noodles and wanted to find a good recipe. I didn't find anything that suited my fancy, so I made up my own. I also cooked some chicken in the pan ahead of time, which added flavor to the sauce and added some protein to the dish. It's so easy and so delicious!

Ingredients:
1 T. vegetable oil
1 carrot, diced
2 scallions, cut into 1/2 in. pieces
2 t. minced garlic
1/4 c. soy sauce
3 T. rice wine vinegar
1 t. dried ginger (or 1 T. minced fresh ginger)
1/4 c. plus 1 T. sesame oil
Red pepper flakes (optional)
Dried shitake mushrooms, rehydrated and sliced
1 pkg. (12 oz) udon noodles, cooked and strained

Directions:
Heat oil in large skillet over medium-high heat. Add carrot, scallions, and garlic and saute until vegetables start to soften. Add soy sauce, vinegar, sesame oil, mushrooms, and pepper flakes. Simmer until flavors combine, about 3-5 minutes. Toss with udon noodles and serve.

Kimchi Bokumbop (Korean Stir-fry)

Looking for something spicy and delicious? This is the dish for you! My friend Tanya gave me the basic outline for this dish, and I figured out some measurements that worked well for us. Feel free to adjust the sauce or change the vegetables. If you don't like kimchi, you might like it hot in this stir-fry, or you can leave it out. The kimchi and gojujang sauce will probably need to be purchased at an Asian market. I go to Saraga by the Kroger's on College Mall in Bloomington. This dish is SO delicious!

Ingredients:
3 c. uncooked short-grain rice (I used sushi rice, but you can use any)
1-2 c. Kimchi
1 lb. diced chicken (breasts or thighs)
2 zucchini
1 medium onion
2 cloves mince garlic
1-2 T. gojujang sauce (I added 1 T.)
2 T. sesame oil
1 T. vegetable oil
2 T. soy sauce
1 T. honey

Directions:
1. Start rice in rice cooker or on the stove according to package directions.

2. Season chicken with salt and pepper and saute in large skillet (I used an electric skillet because this makes a big batch) until cooked through.

3. Add garlic, onions, and zucchini. Cook for about 3 minutes then add kimchi and cook all vegetables until medium soft.

4. Add 2 T. soy sauce, gojujang sauce, 2 T. sesame oil, and 1 T. honey.

4. Add the rice, mix, and serve.

Oriental Chicken Casserole

2 3/4 cups cooked chicken, cubed
1 small can of mushrooms, drained or 1 cup of fresh mushrooms, sliced
2 - 2 1/2 T soy sauce
1/2 cup cashews
1 can cream of mushroom soup
1/2 cup celery, diced
1/2 t dried onion
1 3/4 cups crunchy chow mein noodles, divided

Place 1 cup of chow mein noodles in the bottom of your baking dish (8x8, sprayed w/ oil). In a large bowl combine all other ingredients except for the remaining 3/4 cup of chow mein noodles. Mix until combined. Sprinkle remaining chow mein noodles on top. Bake in a 350 degree oven for 35-45 minutes or until done. Cool completely & cover with foil, then freeze.

Serving Day: Thaw completely in fridge. Bake uncovered at 350 for 30 minutes or until warmed through.

Asian Chicken Wraps

This was such a light and easy meal to make. I was unsure how my kids would like it, but they LOVED it! My older son (5 yr old) asked for seconds! It won't keep well as leftovers, but we ate almost everything. :)

1 lb boneless skinless chicken breasts, cut into 1/2-in pieces
1 small red pepper, chopped
2 oz neufchatel or cream cheese
4 cups coleslaw blend
1/2 cup Kraft Asian toasted sesame dressing
1/3 cup lightly salted cocktail peanuts
flour tortillas (or big lettuce leaves)

Cook and stir chicken and peppers in a large nonstick skillet (in a little olive oil) on medium-high heat 6-8 minutes or until chicken is done. Add neufchatel; cook 2 min or until melted, stirring frequently.

Toss coleslaw blend with dressing in large bowl. Add chicken mixture and nuts; mix lightly.

Spoon chicken mixture down centers of tortillas; roll up. Cut in half.

**Recipe from LoveMyPhilly website

Bourbon Chicken

This was a good and simple recipe! It made a nice little stir-fry with some veggies added in, or maybe some steamed broccoli on the side. I served it over some brown rice.

2 lbs boneless chicken breasts, cut into bite-size pieces
1 garlic clove, minced (~1 tsp)
1/4 tsp ground ginger
1/4-3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/2 cup water
1/3 cup soy sauce

To cook:
1-2 tbsp olive oil
1 tbsp cornstarch

Add all ingredients to ziploc bag to marinate or freeze. If frozen, thaw in refrigerator overnight before cooking.

To cook: Heat oil in pan and add mixture. Cook until chicken is browned, then remove chicken. Remove about 1/4 cup of the liquid and mix with the cornstarch until dissolved. (You can also mix the cornstarch with water if you prefer.) Add the chicken back and bring to a hard boil. Reduce heat and simmer 20 min.

Oodles of Noodles Asian Soup

I told Roman he could choose anything he wanted from a kid's cookbook we have and we would make it together. To my surprise, he by-passed the desserts and snacks and choose this Asian soup with peas and noodles! Both boys loved this! I changed the recipe to fit our taste, and here it is:

Ingredients:
4 c. chicken stock
2 oz. dried vermicelli
Salt to taste (I used about a pinch)
3/4 c. frozen peas
2 boneless, skinless chicken tenders diced small
1 1/2 t. dried chives
1 1/2 t. sesame oil
Red pepper flakes (optional)

Directions:
1. Bring chicken stock, salt, and raw chicken to a boil in a large pot. Reduce heat to medium and boil until chicken is cooked through, about 5 minutes.

2. Add vermicelli and peas. Cook until noodles are al dente.

3. Stir in chives and oil.

*Note: I served the soup to my kids and then stirred in some red pepper flakes for myself, which added really good flavor.*

Shanghai Stir-Fry

2 lbs raw boneless top sirloin steaks, cut into narrow strips
1/3 c cranberry juice
3 T soy sauce
3 T packed brown sugar
1 t. minced garlic
1 t. minced ginger
1/2 t. crushed red pepper flakes
1 T orange zest

Combine all ingredients above in a large freezer bag. Mix well, seal and freeze.
*you will also need an 11oz can of mandarin orange slices (drained) and 2 t. vegetable oil on hand in your pantry for serving day*

Serving Day: Thaw completely in fridge. Pour off marinade and reserve. Heat oil in a large skillet over medium-high heat. Add beef and stir-fry until well-browned, about 10 minutes. Remove beef from pan and keep warm. Add marinade to skillet, reduce heat, and simmer for 3 minutes. Return beef to pan. Add mandarin oranges and stir to coat. Garnish with sesame seeds, if desired.

Honey Sesame Chicken

1/2 cup beer (I used a dark beer)
2 T Sesame Seeds
3 T Honey
2 T Dijon Mustard
1/2 t pepper
2 cloves Garlic, crushed
1.5 lbs boneless chicken breasts

Combine all ingredients in large freezer bag. Remove as much air as possible; seal & freeze. To serve: thaw overnight in fridge, bake in large dish at 350 F until juices run
clear (~50 mins).

Sweet Orange Salmon

1/4 c. reduced-sodium soy sauce
1/4 c. orange juice
1/4 c. honey
2 green onions, thinly sliced
1 T olive oil
1 T apple juice (or sherry)
1 T minced fresh ginger root
1 pound salmon fillet

Combine all ingredients in large freezer bag. Remove as much air as possible; seal & freeze. To serve: Thaw overnight in fridge. Line an 8-in. square baking dish with foil; coat the foil with nonstick cooking spray. Drain and reserve marinade. Place salmon in prepared pan. Bake at 350 degrees F for 30-40 minutes or until fish flakes easily with a fork. While fish is baking, bring marinade to a rolling boil in small saucepan for at least 5 minutes. Simmer to reduce; use to baste at end of cooking or use as dipping sauce.

Sesame Salmon

1 lb. salmon fillets
1/2 c. soy sauce
1/4 c. sesame oil
1 T lemon juice
2 T rice vinegar
1 T sugar
1 T hot chili oil
1/2 t. ground ginger

Combine all ingredients in a large freezer bag. Remove air, seal & freeze.
To Serve: Thaw completely in refrigerator. Discard marinade. Spray grill surface with oil/cooking spray & pre-heat to medium high. Grill 4-5 minutes on each side. Salmon may also be broiled on high (about 12 minutes).

Orange Teriyaki Chicken

Here's another freezer meal. You can make it tonight, or make it to stick in the freezer for those nights when you don't have much time!

1/8 cup soy sauce
2 tbsp chopped onion
1 clove minced garlic (~1/2 tsp)
1/2 tbsp canola oil
1/4 tsp ground pepper
1/4 tsp ground ginger
3 oz orange juice concentrate
4 boneless, skinless chicken breasts

Cooking Day Instructions:
Combine all ingredients except chicken. Place chicken breasts in freezer bag and pour marinade over chicken. Remove as much air as possible & seal; freeze.

Serving Day Instructions:
Thaw chicken, discarding marinade. Grill 4-6 inches from heat source for 35-40 minutes.