Rumbi Copycat recipe!!

We all enjoyed this, other than the sauce, we ended up just using the teriyaki sauce on it... maybe I overcooked it, we will try it again and see if we get better results.

Rumbi Rice Bowls and Rice
Chicken and Veggies:
1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 C. chopped broccoli florets
2 C. chicken, grilled and cut into small cubes (I used the precooked grilled chicken from costco. I just tossed it in an sautéed for a few minutes.... easy!!)
Rumbi Rice
Hawaiian teriyaki sauce

Heat vegetable oil in a large skillet over medium high heat.  add carrots, celery, zucchini, and broccoli. Saute only until veggies are crisp tender, about 1-2 minutes.  Serve over rice and top with chicken and sauce.


Coconut rice:
2 C. long grain white rice
2 1/2 C. water
14 oz. coconut milk (about 1 1/2 C.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed.  Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker.... Combine water, coconut milk and sugar in a saucepan.  Stir in rice and beans, bring to a boil over medium heat.  Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Spicy Hawaiian Teriyaki Sauce:
3/4 C.  Teriyaki sauce (they recommend mr. yoshida's, but I used what I had)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the asian section... I didn't use since we don't do spicy well.)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Teriyaki sauce, soy sauce, garlic, ginger, salt and brown sugar in a small saucepan.  Bring to a boil and reduce to a simmer.  Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it slightly thicker than the teriyaki sauce.  Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If sauce is too thick, just add a little more teriyaki sauce to it.)

Orange-spinach Salad with Chicken

Ok.. so my pickiest liked the chicken.... just not the spinach or almonds. Big surprise!! I got this from readyseteat.com

Orange-spinach Salad with Chicken
1/3 C. orange ginger stir fry sauce or marinade
1 can (11 oz.) mandarin oranges, drained,juice reserved
1 Tbsp. honey
1 Tbsp. canola oil
1 lb. boneless, skinless chicken breasts, cut into strips
1 pkg. (6 oz.) baby spinach leaves
1/4 C. slivered almonds

Stir together stir fry sauce, reserved juice, and honey in a small bowl; set aside.
Heat oil in large skillet over med-high heat. Add chicken; cook until no longer pink, stirring occasionally. Add stir fry sauce mixture and bring to a boil. Cook 2-3 minutes or until mixture thickens slightly. Remove from heat; cool slightly.
Divide spinach between 4 plates. Top evenly with chicken mixture and mandarin oranges. Sprinkle with almonds.

My pickiest eater had 2 servings!! It's a miracle!!

Tortilla Chip Enchiladas

2 C. cooked chopped chicken
2 cans cream of chicken soup
1 C. sour cream
1/4 C. chopped onion
1 bag (12 oz.) tortilla chips, crushed in bag
1 C. monterey jack cheese, grated
1/2 c. salsa(optional)

Preheat oven to 350. In a large bowl combine chicken, soup, sour cream, and onion.

In a greased 9x13 pan, layer half the chips and half the soup mixture. Repeat layers. Top with cheese and bake 30 minutes. Serve with salsa if desired.
makes 6-8 servings.

Lemonade Chicken
4 boneless, skinless chicken breasts
6 oz. frozen lemonade, thawed
3 Tbsp. brown sugar
1 tbsp. vinegar
1/4 c. ketchup

Place chicken in greased slow cooker. Stir lemonade concentrate, brown sugar, vinegar, and ketchup together. Mix well. pour over chicken. Cover and cook on high heat 3-4 hours, or on low heat 6-8 hours.
*Serving suggestion: Thicken the liquid and serve as a sauce for potatoes or rice.

I know the sauce sounds strange, but it was really good!!

Quick and Easy, and Yummy!!

Bacon Wrapped Chicken

3 lg. chicken breasts, sliced in half down the middle to make 6 pieces
6 Tbsp. chive and onion cream cheese
6 Tbsp. Margarine
6 pieces bacon, uncooked

Pound the chicken halves to tenderize and flatten, being careful not to tear. On top of each chicken breast, place a Tbsp. of cream cheese and a Tbsp. of margarine. Roll up each breast and wrap with a piece of bacon. Place bacon-chicken in baking dish. cover and cook for 30 minutes at 375. When juices run clear and chicken is done, uncover dish and turn oven to broil. Broil until bacon reaches desired crispness.
When serving pour the juices over the chicken if desired.

I Definately need to double this from now on.

SO EASY and yummy! It only makes 4 servings, so you may need to double it.

Crispy Orange Chicken Bowl
1 pkg. Knorr asian sides teriyaki noodles
1 bag (12-16oz.) frozen stir fry vegetables, thawed
1/4 C. toasted sliced almonds
12 oz. Chicken nuggets, prepared according to pkg. directions
1/4 C. orange marmalade or apricot preserves
2 tsp. soy sauce
1 tsp. white vinegar

Prepare noodles according to package directions, adding veggies during the last 2 minutes of cook time. Stir in almonds and divide into 4 bowls.

Toss chicken with marmalade, soy sauce and vinegar. Serve over hot noodles.
Garnish with additional almonds and chow mein noodles, if desired.

Chicken Spaghetti
2 cans chicken broth
Cut up cooked chicken pieces, or canned chicken
1 lb spaghetti noodles, broken into 2-inch pieces
2 cans cream of chicken soup
2 1/2 C shredded cheddar
1 tsp. seasoned salt
Black pepper to taste
*Optional ingredients (I left all these out!)
1 small onion, finely diced
1/4 C. finely diced green bell pepper
1 jar (4 oz.) diced pimientos, drained
cayenne pepper to taste

Heat Oven to 350*. Add 1 can of broth to water and bring to a boil. Add the spaghetti and cook until al dente. Drain and place in a large bowl. Add the soup and 2 cups of the cheddar. Then add the onion, green pepper and pimiento(if desired). Add the seasoned salt, and peppers. Add the chicken and other can of broth. Stir together well. Pour into a large baking dish and top with remaining 1/2 cup of cheese. Bake at 25-30 minutes until bubbly.

Chinese Sesame Chicken
1/2 C. flour
2 Tbsp. cornstarch
1/2 tsp. baking powder
1 egg, well beaten
1/4 C. milk
6 boneless skinless chicken pieces(thighs or breasts), cut into 1-inch chunks
2 Tbsp. Cider vinegar
1/4 C. Ketchup
1/4 C. brown sugar
2 Tbsp. soy sauce
1 Tbsp. ginger root, grated (I didn't add this!)
2 Tbsp. sesame oil
Sesame seeds

Sift dry ingredient together and place in a zip top bag. Whisk egg and milk together; dip chicken chunks into egg mixture and then shake in flour mixture. Place chicken pieces in slow cooker. Combine remaining ingredients except sesame seeds; pour over chicken. Cook on High 3-4 hours or low 5-6 hours. Serve over hot cooked rice and sprinkle with sesame seeds.

I mixed a few recipes to come up with this one that we use now! I also make homemade noodles with this when I have time and I rarely have leftovers! I don't have amounts because I adjust for how much soup I am making.

Chicken Noodle Soup
Chicken broth (either bouillion or canned)
Pepper, basil parsley to taste.
Bring to a boil. Add Cubed veggies such as carrots, celery and onion. Simmer until veggies are tender. Add cooked, diced chicken(leftovers are great in this). Add noodles and cook until noodles are done.

White Chicken Chili
From my sister Callie

1-2 cans of chicken broth
2 cans great northern white beans
1-2 cans diced green chilis
2 Tbsp. lime juice
1 tsp. lemon pepper
1 tsp. cumin
1/2 tsp. garlic powder or 1 garlic clove
Chicken, cooked and diced
Onion, diced or minced flakes

Simmer in the crock pot on low all day. Serve with cheese, sour cream and tortilla chips.

Chicken Roll ups

This is a recipe I got from my Mom. I have always loved these, and I'm glad my kids do as well.

Chicken Roll ups
2 C. cooked chicken, diced
6 oz. cream cheese (don't tell my hubby! shhhh!)
1/4 C. margarine, softened
salt and pepper to taste
1/2 c. celery, diced
1/4 c. onion, diced (optional... I use minced onion flakes)
1 egg, beaten
2 packages crescent rolls

GRAVY
1 can cream of chicken soup
1/2 can water or milk

Mix chicken, cream cheese and margarine. Season with salt and pepper. Add diced celery and onion. Unroll crescent rolls; Add a spoonful of mix to each roll and roll up, sealing the edges. Brush with a beaten egg. Bake at 325 for 30-40 minutes or until golden brown. Make gravy by warming up soup and water or milk.

15 Minute Herbed Chicken

This one is WAY easy to make, and I usually have all the ingredients on hand, and my kids love it!

15 Minute Herbed Chicken

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can cream of chicken soup
1/2 c. milk
Herbs to taste (I use Parsley, oregano, salt and pepper)

In skillet, over medium-high heat, heat oil. Add chicken and cook for 8 minutes or until browned. Set chicken aside. Pour off fat. Add soup, milk and herbs and heat to a boil. Return chicken to pan and reduce heat to low. Cover and cook 5 minutes or until chicken is done.

Lemon chicken

Lemon Chicken
2 cans cream of chicken soup
1/2 c. water
1/4 c. lemon juice
2 tsps. dijon mustard (regular works too)
1 1/2 tsps. garlic powder
8 lg. carrots,thickly sliced (Or use baby carrots)
8 skinless, boneless chicken breasts
8 c. egg noodles
grated parmesan cheese

In a Crock-Pot, mix soup, water, lemon juice, mustard, garlic powder, and carrots. Add chicken and turn to coat. Cover and cook on low 7-8 hours. Cook noodles according to package directions. Serve over noodles and sprinkle with cheese.