Hoisin Chicken Rice Bowls

From My Kitchen Cafe

Serves 4

1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced
2 average-sized boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce (you can find this by the soy sauce)
4 tablespoons hoisin sauce
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced

Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 - 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 - 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.

Honey Lime Chicken Enchiladas

***This one will be making a regular appearance in our rotation! :) mmmm***

Honey Lime Chicken Enchiladas

from yourhomebasedmom.com

6 Tbsp honey

5 Tbsp fresh lime juice (1-2 limes)

1 Tbsp chili powder

1 tsp garlic powder

2-3 skinless, boneless chicken breasts, cooked and shredded

8 – 10 flour tortillas (depending on size)

1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded

1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

I served with Cilantro Lime Rice (like Chipotle's) that yourhomebasedmom.com suggested. Yum.

Steak and Seseme Seed Aspharagus

I kind of improvised a lot of this, so I don't have exact measurements, so sorry if this isn't the easiest recipe to follow!

Steak seasoning: (I just sprinkled as much on as I wanted of each of these)
Salt
Pepper
Powdered Garlic
Onion Salt
Marjoram (dried)
Basil Leaves (dried)
Rosemary (dried)

I forked the steak before adding the seasonings, and then I cooked the steak in a frying pan with olive oil over medium heat until it was cooked to my liking.

Asparagus
After washing it and cutting the bottom inch or two off, I sauteed it over medium heat in olive oil for about 6-8 minutes, turning every few minutes. Then I added sesame seeds (again, I just sprinkled however much I felt like) and continued cooking for another minute or two. Then I sprinkled with salt, rotated, and sprinkled with salt again. Then I added some soy sauce; I tried to make sure I got some on all the asparagus. I'd say it was probably about 2-3 tablespoons total. I let it simmer for just a minute or two more, and then served!