Chinese Hot Pot with Three Sauces

This was an awesome interactive dinner to celebrate the Chinese New Year! My daughter wants to do this every year:-)

Chinese Hot Pot with Three Sauces
Ingredients:
•For the Broth:
3 cups low sodium chicken broth
2 cups water
1 clove garlic, sliced
3 slices fresh ginger root
1 tsp dry parsley
1 tsp cinnamon
•Meats and Vegetables for Dipping:
1 lb skinless, boneless chicken breast (raw), thinly sliced
1/2 lb tilapia fillets
3 package ramen noodles
1/2 cup mushrooms
1 each carrot, thinly sliced
1 each onion, thinly sliced
•Sesame Dipping Sauce:
1/4 cup water
2 tbs low sodium soy sauce
1 tbs rice vinegar
1 1/2 tsp sesame oil
1 tsp peanut butter
1/2 tsp ginger, chopped
1/2 tsp sugar
1/8 tsp red pepper flakes
•Garlic Dipping Sauce:
2 tbs low sodium soy sauce
2 tbs water
1/2 tbs garlic
1 1/2 tbs fresh lemon juice
1/2 tsp sugar

Directions:
1. Bring broth ingredients to a boil in a medium pot. Pour into a fondue pot to keep warm.

2. Dip the sliced meats and vegetables in the simmering broth one at a time or in small batches; chicken and fish should cook for 30-60 seconds. Serve with the dipping sauces.

3. Sesame Dipping Sauce: Toast the sesame seeds and puree all ingredients in a food processor or blender.

4. Garlic Dipping Sauce: Stir together all ingredients until the sugar is dissolved.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (22.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 500.61
Calories From Fat (19%) 96.64
% Daily Value
Total Fat 11.1g 19%
Saturated Fat 3.64g 33%
Cholesterol 90.15mg 45%
Sodium 1098.4mg 46%
Potassium 1184.91mg 34%
Total Carbohydrates 54.62g 25%
Fiber 3.31g 11%
Sugar 5.23g
Protein 48.81g 77%

Recipe Type: Chicken, Chinese, Chinese New Year, Healthy, Light Meal, Main Course, Seafood

Source
Web Page: http://www.thespicehouse.com/recipes/hot-pot-with-three-sauces

Playing along with Tackle It Tuesday with 5 Minutes for Mom .

Grocery coupons are often available for Chinese ingredients.

Chicken Pesto Penne

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)
Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Chicken was on sale for $1.99/lb. at Pick N Save (normally, $4.79/lb.)!! I picked up some up. Check out the recipe below.

Here is what I am serving this week:
Monday: Semi-Homemade Spaghetti (Swim Class Tonight)

Tuesday: Chicken Pesto Penne (see recipe below)

Wednesday: Leftover Buffet (Doctor Appointment and Swim Class:-)

Thursday: Grilled Brats (Also on sale at Pick N Save)

Friday: Eat Out

Chicken Pesto Penne
Ingredients:
1 lb penne
1 ladle cooking water
1 tbs olive oil
4 cloves garlic
1 1/2 lb Chicken, diced
3 cups packed fresh basil leaves, torn into pieces
1/4 pine nuts
1/2 cup extra-virgin olive oil
Coarse salt
1/4 cup finely grated Parmesan cheese
Freshly ground pepper
Directions:
1. Make the penne per the package directions. Reserve 1 ladle of the cooking water for the sauce.
2. Add 1 tablespoon of olive oil and 2 cloves of garlic to a large skillet over medium high heat for one minute. Add chicken and sauté until done.

3. Meanwhile, make the pesto. Process basil, pine nuts, remaining garlic, and 1/2 teaspoon salt in a food processor until combined. With machine running, gradually add the rest of the olive oil; process until smooth. Stir in Parmesan; season with salt and pepper.

4. Add the reserved ladle of water and the pesto to the chicken. Toss with pasta, top with more cheese and serve.

Servings: 6

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (9.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 697.3
Calories From Fat (30%) 209.73
% Daily Value
Total Fat 23.36g 36%
Saturated Fat 3.89g 19%
Cholesterol 69.44mg 23%
Sodium 176.84mg 7%
Potassium 660.52mg 19%
Total Carbohydrates 78.49g 26%
Fiber 4.92g 20%
Sugar 0.77g
Protein 42.03g 84%

Recipe Type: Chicken, Main Course

Source
Author: Susan Ewing

Recipe: $6.64 (on sale for $5.16)
Serving: $1.11 (on sale for $0.86)

Bourbon Chicken

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)
Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Chicken was on sale at Pick N Save for $1.99/lb. (normally $4.29/lb.) So, picked a bunch up and making some Bourbon Chicken this week. It's like that stuff you get at the mall without the liquor. And, this recipe is actually fairly healthy. Check it out below:-)

Here is what I am serving this week:

Sunday: Jeff's "Plain Old Steaks" Steak for Mother's Day

Monday: Semi-Homemade Spaghetti Dinner

Tuesday: Bourbon Chicken (see recipe below)

Wednesday: Fried Fish and French Fries

Thursday: Eat Out (Soccer tonight:-)

Friday: Left Over Buffet
Bourbon Chicken6 Servings

1 lb chicken
2 cups Rice
1 clove garlic
1/4 tsp ginger
1/2 tsp crushed red pepper
1/4 cup apple juice
1/3 cup brown sugar
2 Tbsp ketchup
1 Tbsp cider vinegar
1/2 cup water
1/3 cup soy sauce
1 Tbsp cornstarch

In a large saute pan, saute chicken.

Cook the rice per the package instructions.

In a medium saucepan, heat the remaining ingredients.

Mix the sauce with the chicken and serve over rice.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 245.82
Calories From Fat: 11.01
Total Fat: 1.24g
Saturated Fat: 0.32g
Cholesterol: 43.85mg
Sodium: 585.37mg Potassium: 382.82mg
Total Carbohydrates: 37.39mg
Fiber: 0.78g
Protein: 20.78g

Recipe Author: Susan Ewing

Recipe: $3.78
Serving: $0.63