Chicken Pad Thai

Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavor and texture.

Ingredients:

1/2 pkg (14 oz/400 g) wide rice stick noodles
2/3 cup (150 mL) chicken stock
1/2 cup (125 mL) ketchup
1/4 cup (50 mL) fish sauce
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) lime juice
1 tsp (5 mL) hot pepper sauce
4 tsp (18 mL) vegetable oil
2 eggs, lightly beaten
1 lb (454 gr) boneless skinless chicken breasts, sliced
4 carrots, thinly sliced
1 sweet red pepper, sliced
2 cloves of garlic, minced
1 tbsp (15 mL) minced ginger root
2 cups (500 mL) bean sprouts
2 green onions, sliced
1/4 cup (50 mL) chopped unsalted peanuts

Directions:

In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

Servings: 4

Source:  cbc.ca/bestrecipes

Egg Puffies

Ingredients:

6 whole eggs
1/4- 1/2 cup chopped onions
1/2 cup fresh spinach
1/4- 1/2 cup chopped mushrooms
1/4- 1/2 cup chopped red bell pepper
1/2 cup precooked chicken breast, chopped (optional)

Directions:

Pre-heat oven to 350 degrees. Spray a muffin tin with olive oil nonstick spray or coat with coconut oil (our preferred choice because it's a healthy fat). Mix the eggs together in a bowl (scramble them). Then add the onions, spinach, mushrooms, red bell pepper, and chicken breast into bowl and mix together. Pour mixture into muffin tins (we fill them about 1/2 way). Place in oven for approximately 10-15 minutes or until toothpick comes out clean.

Tip: Use whatever veggies you like! Also, you can use your favorite meat in place of the chicken breast. Use fun-shaped muffin tins to make it even more "fun" for your kids.

Hash Brown Egg Nests

Ingredients:

1 box (5.2 oz) Betty Crocker® Seasoned Skillets® hash brown potatoes with hot water, salt and margarine called for on potato box
1/4 cup crumbled bacon or ham, if desired
6 eggs
1 teaspoon salt
1/2 teaspoon pepper 

Directions:


Heat oven to 400 degrees. Spray 6 regular-size muffin cups with cooking spray.

Make potatoes as directed on box. When done, place in medium bowl. Stir in crumbled bacon. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.

Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.