Chicken Pot Pie Ragu

Prep: 15 min
Cook: 35 min

Ingredients:

• 3 tbsp butter, divided
• 1/4 cup panko
• 2 small carrots, quartered lengthwise and sliced
• 2 leeks, white and light-green parts only, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tsp flour
• 1 cup heavy cream
• 3/4 cup chicken stock
• 1 lb. boneless, skinless chicken thighs, cut into 1/2-inch cubes
• 1/2 cup frozen peas
• 1 1/2 tsp. chopped fresh tarragon
• 12 oz. extra-wide egg noodles

Directions:

1. In a large skillet, melt 1 tbsp. butter over medium. Add the panko, season with salt and pepper and cook, stirring occasionally, until browned, about 3 minutes; transfer to a small bowl.
2. In the same skillet, melt the remaining 2 tbsp. butter over medium. Add the carrots, leeks and garlic; season. Cook over medium, stirring occasionally, until the vegetables start to soften., about 3 minutes. Add flour and stir until vegetables are coated, 2 minutes. Add the cream and stock and bring to a boil. Cook over medium heat, stirring occasionally, until the liquid is reduced by half, about 8 minutes.
3. Add the chicken, peas and 3/4 tsp tarragon. Cook the ragu over medium-low heat, stirring occasionally until the chicken is cooked through, about 8 minutes; season.
4. Meanwhile, in a large pot of boiling, salted water, cook the noodles to al delte; drain. Return to the pot and toss with the ragu; season. Divide the pasta among bowls and top with the toasted panko and remaining 3/4 tsp tarragon.

*I used a smaller amount of whole milk instead of heavy cream. 

*I also used a smaller amount of dried tarragon instead of fresh. When using dried herbs the flavor is stronger, so you'll want to use less. 

~Recipe adapted from Everyday with Rachael Ray; November 2016

Sesame and Mushroom Soba Noodles

Ingredients:

• 4-6 ounces soba noodles
• 1 Tablespoon toasted sesame oil
• splash of olive oil or vegetable oil for the pan
• 1 cup sliced mushrooms (recommended: shiitake)
• 2 cloves of minced garlic
• 2 cups chopped napa cabbage
• 1/2 cup chopped scallions
• 1 Tablespoon soy sauce
• 1-2 teaspoons of mirin
• splash of rice vinegar
• splash of ponzu (optional)
• sriracha (optional)
• a few Tablespoons sesame seeds for garnish

Directions:

1. Cook the soba noodles on salted boiling water for about 8-12 minutes, or until they're done but still al dente.
2. When soba noodles are done, rinse under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
3. Meanwhile, in a large skillet heat the olive oil. Add mushrooms and cook, stirring occasionally until they begin to wilt down. Add garlic, cabbage, half the scallions and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
4. Toss the veggies with the soba noodles, a splash of rice vinegar and the rest of the scallions.
5. Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce and/or sriracha.
6. Serve at room temp, or chill until ready to serve. Top with sesame seeds.
7. Store in the fridge in an airtight container for up to a few days.

~recipe adapted from loveandlemons.com

Copycat Noodle and Co. Japanese Pan Noodles

Yields 2 servings

Ingredients:

• 3 cups Udon noodles, cooked
• cornstarch
• salt
• 2-3 drops, sesame oil
• 4 Tbs. teriyaki sauce
• 2 Tbs rice wine vinegar
• 2 Tbs vegetable oil
• 1 Tbs fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp red chili flakes
• 1 Cup mushrooms, sliced
• 1 Cup Asian sprouts
• 2 Cups broccoli florets
• 1/2 cup carrots, sliced
• 1 Tbs black sesame seeds
• 1 Cup cilantro leaves, chopped

Directions:

1. Heat oil in a large wok over medium-high heat. Add the carrots, mushrooms, and broccoli. Stir fry 2-3 minutes.
2. Add oil, then saute the ginger & garlic.
3. After a minute, add noodles and let caramelize.
4. Add the red chili flakes, sesame oil, teriyaki sauce and rice wine vinegar.
5. Add all of the other ingredients and toss to coat well. serve.

*I didn't use cornstarch or salt, I used coconut oil instead of vegetable oil and snow peas instead of mushrooms. I also scrabbled some eggs and put on top for protein. Let it pan sear for a while to get the noodles a bit browned. ~Stephanie M.

~Recipe via recipe4living.com

Easy Mac & Cheese

Cook time: 15 minutes

Ingredients:

• 1 package frozen Green Giant broccoli & cheese sauce
• 2 cups uncooked pasta (any short variety)
• 3 wedges The Laughing Cow Light Original Swiss cheese
• salt & pepper to taste

Directions:

1. Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, heat contents of the broccoli and cheese sauce package in microwave as box instructs.
2. Place cooked broccoli and cheese sauce mixture in a large bowl and stir in cheese wedges, while sauce is still warm enough to help melt the wedges.
3. Add cooked pasta to the large bowl with other ingredients, folding to combine, season to taste and serve.

*I added 2 links of chicken & apple sausage, cut into small pieces, as shown in the picture.

~Recipe from Hungry-Girl.com