- This topic has 1 reply, 2 voices, and was last updated August 5, 2013 at 10:13 am by .
- August 4, 2013 at 12:02 am #320986
Who’s taking the challenge and showing their results?!! Here’s what I have planned for next week and using leftovers from last week…
Sunday — mushroom sauce with ground pork over spaghetti and broccoli — $5.88
Monday — diced leftover chicken breasts in cheddar sauce over backed potatoes with salad $1.99
Tuesday — chicken ‘dirty rice’ (using leftover roasted chicken and rice stuffing from last week) and green beans — $.88
Wednesday — hamburgers(bought 3 lbs of ground beef $7.99 — ooh…future meals) on the grill with all of the fixins’ and French fries — $2.66
Thursday — Szechuan leftover chicken salad with potato chips — $2.50
Friday — beef fried rice with broccoli — $.83
Saturday — leftover chicken stir-fry lo mein with green beans — $1.80
What’s cooking in your kitchen
- August 4, 2013 at 4:01 pm #440816
That sounds fabulous lady! Would you mind terribly sharing your szechuan chicken recipe??
- August 5, 2013 at 10:13 am #440930
Szechuan leftover chicken salad
1 cooked chicken breast
1 tsp szechuan peppercorn or ground coriander, optional
1 tbs peanut butter
1 tbs black rice vinegar
2 tsp soy sauce
2 tsp granulated sugar
2 tsp sesame oil
1 tbs hot chili oil, or to taste
1 tbs toasted sesame seeds
Peel and cut the cucumber into strips about 1 1/2-inches long and the thickness of a pencil. Sprinkle the cucumber with salt and drain in a colander for 15 minutes. Lay the cucumber on a serving plate.
Cut the chicken breast into thin strips of the same size and thickness. Arrange on top of the cucumber. Sprinkle with the Szechuan peppercorn or ground coriander if using.
In a small bowl, whisk together the peanut butter, black rice vinegar, soy sauce, sugar, sesame oil, and hot chili oil.
Pour the sauce over the chicken. Top with the toasted sesame seeds.
Hope your family likes this!
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