I love a meal that is 95% shopping and 5% prep!
My Labor Day gift to you. Plus – if you have a great, easy no-cook meal you want to share, put it in the comments and I will enter you in a drawing for THE FROZEN GOURMET COOKBOOK. Post your recipe by Tuesday at midnight to be entered.
I’ll pick the winner with and announce it on Thursday.
And I hope it’s the hardest thing that you have to do on Labor Day.
Asian Chicken Wrap Ups
Prep 20 Minutes
Start to Finish 25 Minutes
Skill 1
Cost 3
Serves 4 as appetizers, 2 adults as a main course
Ingredients
2 cups chopped cooked skinless chicken breast (chop up strips from pre-packaged chicken breasts)
3 tablespoons rice vinegar
1-1/2 tablespoons light soy sauce
1-1/2 teaspoons sesame oil
1/4 cup chopped green onions
1/4 cup sliced almonds
1/4 cup crispy rice noodles
Seasoned salt and pepper
1 cup shredded carrots
1 cup shredded broccoli slaw
Four to six butter lettuce leaves
1/3 cup Peanut sauce (store-bought)
1/3 cup Asian salad dressing for dipping sauce (store-bought)
Directions
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, , green onions, and almonds. Mix well. Season to taste with seasoned salt and pepper. Cover and let set in the refrigerator for an hour.
Add small containers each of peanut sauce and Asian dipping sauce to platter.
On platter, arrange lettuce leaves. Divide up the chicken mixture and place a mound of it on each leaf. Top with crispy noodles, carrots and cabbage. Roll up the leaf and dip in one of the sauces.
YUM. That picture is GORGEOUS.
My favorite no-cook meal: Crunchy Chicken Salad
1 cup cooked chicken breast (I use rotisserie)
1 package ramen (uncooked, chicken flavor)
1 red bell pepper
1 yellow bell pepper
1 bag shredded cabbage
1 bag slivered almonds
1 bunch cilantro
1 can mandarin oranges (juice reserved)
Mix together in a big bowl.
In smaller bowl, mix 1/4 cup rice vinegar, 1/4 cup olive oil, reserved orange juice, 1/2 tsp. red pepper flakes, ramen seasoning packet,
Dress salad. Eat.
I suppose peanut butter and jelly won’t work????
The wraps look good.
Sounds so good! Thank-you so much for the gift!!!!
YUM I am so trying that amberly!!!
Marinated Veggie and Chicken Salad
1/4 cup apple cider vinegar
2 tablespoons olive oil (or vegetable oil)
1 teaspoon onion salt
1 teaspoon minced garlic
1/2 teaspoon cayenne pepper
1 cup cauliflower floret, bite size
1 cup broccoli floret, bite size
1 cup sliced celery heart
1/2 cup thinly sliced carrot
1/2 cup peeled and thinly sliced cucumber
1/4 cup mixed sweet pepper, cut into strips
2-3 cups chopped grilled chicken breast (from pre-cooked package)
1/4 cup chopped red onion
1/4 cup sliced water chestnuts
8 -10 cherry tomatoes
pinch of pepper
Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed. Combine all veggies in a large bowl. Pour oil mixture over veggies, toss till well coated.
Cover and refrigerate at least 3 hours or up to 3 days.
Original idea came from healthyfood.com, but I added my own “flair” after trying the recipe. If there are leftovers, they can be made into a stir-fry for the following day! YUMMMMM!