One Pot Creamy Tuna and Shells

• One Pot Creamy Tuna and Shells

I was really happy with how this turned out. I was especially happy how quick and easy it turned out to be.  We are just beginning the soccer/softball season so fast dinners are essential!  I may have added a little less than a tablespoon of dijon mustard because I was a little worried if I added too much that the kids wouldn't like it as much.  Scott added extra to his.

• INGREDIENTS
• 
  
• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 2 garlic cloves, finely minced or 1 teaspoon garlic powder
• 1 cup milk
• 2 cups water
• 2 1/4 cups low-sodium chicken broth
• 16 ounces small pasta shells
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons milk or heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 5-ounce cans white albacore tuna, drained
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

          DIRECTIONS

1. In a 4- or 5-quart pot, heat the oil over medium heat and sauté the shallot (or onion) and garlic for 2-3 minutes.
2. Stir in the milk, water, broth, shells, salt and pepper. Bring to a simmer, and cook, uncovered, stirring often (at a simmer, not a rigorous boil) until the pasta is al dente, according to package directions (the pasta will continue to cook a bit over the next few minutes so don't overcook it in this step). Each brand of pasta will will differ slightly; depending on the brand, you may need to add a bit more liquid toward the end of cooking time but do so gradually so it isn't too soupy. There should be a bit of liquid left even after the shells are just tender. They'll continue to soften up and the liquid will be absorbed as other ingredients are stirred in and as it rests.
3. Stir in the milk or heavy cream, mustard, and lemon juice. Add the tuna and mix gently until combined. Stir in additional salt and pepper to taste, if needed. Let the pasta rest for 5-10 minutes - it will thicken up and get nice and creamy.
4. Sprinkle with parsley and serve with extra lemon wedges - it is delicious with lemon juice drizzled over the top of individual servings.

Recipe Source: from Mel’s Kitchen Cafe

Fried Rice

This is one of my very favorite recipes.  This rice is so good.  I usually double the carrots and peas.  We like veggies!

FRIED RICE

Learn how to make fried rice with this classic fried rice recipe. It tastes even better than the restaurant version!

PREP: 5 MINS COOK: 10 MINS TOTAL: 15 MINS

INGREDIENTS:

• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional)
• 1/2 tsp. toasted sesame oil

DIRECTIONS:

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

http://www.gimmesomeoven.com/fried-rice-recipe/

Stir-Fried Chicken and Vegetable Lo Mein

I made this for dinner the other night.  I only had a little green pepper frozen to use.  I think it would be better with more pepper and to use the yellow or red like the recipe calls for.

Stir-Fried Chicken and Vegetable Lo Mein

Ingredients

Sauce and Marinade:
• 1 1/2 cups low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil or toasted sesame oil
• 1 1/2 tablespoon brown sugar
• 1 1/2 tablespoon cornstarch
Stir Fry:
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 10 ounces spaghetti, broken in half (I used whole wheat)
• 2 teaspoon canola, vegetable or coconut oil
• Salt and pepper, to taste
• 1-2 cups broccoli florets, cut into bite-size pieces
• 1 red or yellow bell pepper, diced
• 5 cloves garlic, finely minced or pressed
• 1 teaspoon sesame seeds, toasted or not

Directions

1. For the marinade, whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar, and cornstarch. Place the chicken in a resealable ziploc bag and pour 1/2 cup of the marinade over the chicken. Seal the bag and refrigerate for at least 15 minutes or up to 4 hours or so, reserving the rest of the sauce.
2. Cook the noodles in a pot of boiling, salted water. Drain and rinse lightly with cool water. Set aside.
3. In a large 12-inch nonstick skillet, heat the oil over medium-high heat. Add the chicken in a single layer with space in between each piece so that the chicken browns nicely (you may need to cook the chicken in two batches), seasoning with a light touch of salt and pepper as it cooks. Cook until the chicken is browned on all sides and cooked through, about 3-4 minutes, depending on the size of the chicken pieces. Transfer the chicken to a plate.
4. To the hot skillet, add the broccoli, bell peppers and garlic. Stir fry, stirring often, for 2-3 minutes.
5. Add the reserved sauce, noodles, and chicken. Cook, tossing every so often so the ingredients are evenly coated in the sauce, for 3-5 minutes, until the sauce thickens and the noodles are heated through.
6. Serve and garnish with sesame seeds.

2.6

http://www.melskitchencafe.com/chicken-and-vegetable-lo-mein/

Coconut Chicken Curry

The first time I made this, I added the canned tomatoes the original recipe calls for and forgot to drain them.  Scott and I thought it would be a lot better without the tomatoes so that is how I did it tonight and it was better. I wonder if the tomatoes would be good in it if they are drained well.  We had the sister missionaries over tonight and fed them this.  Hopefully they didn't think it was too strong of a flavor, but they seemed to enjoy it.

Adapted from lizzy writes blog

Coconut Chicken Curry

2 tablespoons olive oil

1 yellow onion, thinly sliced then cut in 1 inch strips

3 teaspoons curry powder

1 cup plain Greek yogurt

1 cup canned coconut milk

2 teaspoons kosher salt

1 teaspoon pepper

2.5 lbs boneless, skinless chicken thighs (I precook them in the crock pot then shred)

3 cups cooked brown rice

fresh cilantro, chopped

In a large pan, heat oil over medium high heat. Add onions and saute until golden brown and softened. Sprinkle in curry powder and cook, stirring for 1 minute until fragrant. Add yogurt and coconut milk and simmer gently for 3 minutes. Stir in salt and pepper, Add chicken and let simmer until chicken is warmed through. Serve over rice with cilantro on top.