April 30, 2010
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Thai Chicken Lettuce Wraps Ditch the tortilla for crisp and refreshing iceberg lettuce wrapped around a tasty cashew chicken stir-fry. It makes a great hands-on dinner for the family or a flavorful, refreshing snack.
Prep time: 10 minutes
Cook time: 20 minutes
2 cups leftover cooked chicken breast, cut into 3/4” pieces
2 tablespoons peanut or canola oil
3 tablespoons soy sauce
3 tablespoons honey
2 teaspoons chili sauce
2 cloves garlic, minced
1/4 teaspoon ground ginger
1 bunch scallions, trimmed and sliced
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup unsalted cashews, chopped
Pepper, to taste
1 head of iceberg lettuce, leaves separated into individual cups
Tip: If packing your Thai Chicken Lettuce Wraps for lunch, transport the stir-fry mix in a sealed container and lettuce cups in a medium-sized plastic zip-top bag.
Chicken n’ Cheddar Croquettes This southern cooking classic comes to life using leftover chicken, grated cheddar, fresh garlic, onion and parsley with a light touch of lemon. Croquettes make great appetizers, snacks or something special for lunch.
Prep time: 20 minutes
Cook time: 30 minutes
3 cups leftover cooked chicken, finely chopped or shredded
2 cups dry breadcrumbs, Italian seasoned
3 eggs, lightly beaten
1 cup sweet white onion, finely chopped
1 tablespoon fresh parsley, chopped
2 cloves garlic, finely minced
1/2 cup cheddar cheese, finely grated
1 teaspoon lemon zest
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
Olive oil, for frying
Chicken broth (optional for moistening)
Tip: You can also bake croquettes instead of frying. Simply place them on a baking sheet and cook at 350°F for 30 minutes.
Tip: Create your own Italian-seasoned breadcrumbs by using a combination of basil, oregano, garlic powder, onion powder and Parmesan.
Zesty Chicken Quesadillas Sandwich leftover chicken and plenty of fresh flavors between two tortillas for a southwest-inspired dinner, snack or lunch your family is sure to love. The key here is to use what you have on hand already. Use our ingredient list as your starting point, but feel free to substitute other veggies, cheeses and toppings as you see fit.
Serves: Each quesadilla serves 1-2
Prep Time: 20 minutes
Cook Time: 20 minutes
2-10” Burrito-size tortillas (per quesadilla)
1/2 cup leftover cooked chicken, shredded or sliced
2 teaspoons taco or fajita seasoning
1 tablespoon lime juice
1/4 cup Quesadilla cheese, or more to taste
1/4 cup Monterey Jack cheese, or more to taste
1 tablespoon fresh cilantro, chopped (plus more for garnish)
1/4 cup bell pepper, thinly sliced (try a mixture of red, green and yellow)
2 scallions, chopped
Sour Cream, Taco Sauce, Chopped Tomato, Simple Guacamole, Green Tomatillo Salsa
Tip: If time is of the essence or you just want to cut down on clean up, you can heat your quesadilla in the microwave instead. Just place your assembled quesadilla on a microwave safe plate and heat on high for 30 seconds or until cheese is melted. The tortilla won’t be as crispy, but it will still be delicious!
Tip: For lunch, pack your quesadilla in plastic wrap or foil and put your toppings in small plastic containers.
Learn to Love Leftovers These are just a few of the many ways you can use chicken leftovers to create totally new meals. Search the word “chicken” on Home Made Simple for many more great recipes. Remember to use chicken leftovers within 3-4 days. Store leftovers in your refrigerator inside a sealed container prior to use.
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