Dinner was soo good!

I am at my parents house for the weekend. Mom didnt want to cook tonight, so we got take away from a restaurant called soba, which sells asian street food.

It was soooo good!

I had shredded chili chicken for a starter, and beef in black bean for my main meal. The main meal was so big that I couldnt eat all of it. I kept half of it and will have it for my dinner tomorrow.

The good thing about the asian street food is its healthy. Well the shredded chicken wasnt that healthy but the beef in black bean was.

I rarely get take away food while I am at my parents, so it was nice to do it for a change. I really enjoyed it.

I used deliveroo again to order it, and it was great. I like not having to hand the guy who brings your food money when he comes to the door.

Virus-free. www.avg.com

Buffalo chicken sandwiches

Buffalo Chicken Sandwiches
4 skinned and boned chicken breasts
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon olive oil
1 (14 ounce) bottle buffalo wing sauce, divided
2 small celery ribs
3/4 cup matchstick carrots
1 tablespoon thinly sliced red onion
1/3 cup refrigerated blue cheese dressing
6 bakery-style buns or kaiser rolls, lightly toasted
Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook for 2 minutes on each side, or until lightly browned. Transfer chicken to a 4 quart slow cooker. Reserve 2 tablespoons wing sauce. Pour remaining wing sauce over chicken. Cover; cook on low for 3 hours, or until chicken is done. Meanwhile, thinly slice celery crosswise to measure 3/4 cup. Combine reserved 2 tablespoons wing sauce, celery, carrots, onion and dressing; toss to coat. Shred chicken in bowl with 2 forks; toss with 1/2 cup cooking liquid from slow cooker. Serve shredded chicken on buns; top with carrot slaw.
Makes 6 servings.

Slow cooker chicken paprikash

Slow Cooker Chicken Paprikash
3 tablespoons all-purpose flour
2 pounds skinned and boned chicken breasts, cut into 1/2 inch strips
2 cups chopped onion
1 1/4 cups low-sodium fat-free chicken broth
1 cup chopped red bell pepper
1/2 cup shredded carrots
2 tablespoons Hungarian sweet paprika
2 teaspoons jarred minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (8 ounce) package sliced mushrooms
1 1/4 cups sour cream
Combine flour and chicken in a medium bowl; toss well. Add chicken mixture, chopped onion, chicken broth, bell pepper, carrots, paprika, garlic, salt, pepper and mushrooms to a 4 quart slow cooker. Cover; cook on high for 1 hour; turn to low and cook for 6 hours. Stir in sour cream.
Makes 6 servings.

Baked Four Cheese Spaghetti With Italian Sausage

Baked Four Cheese Spaghetti With Italian Sausage
8 ounces uncooked spaghetti
1 pound Italian sausage, about 4 links
1 (8 ounce) container refrigerated prechopped bell pepper and onion mix
2 teaspoons jarred minced garlic
1 tablespoon vegetable oil
1 (24 ounce) jar fire-roasted tomato and garlic pasta sauce
1 (16 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) package shredded Mozzarella chese, divided
4 ounces fontina cheese, shredded
1/2 cup preshredded Parmesan cheese
Cook pasta in boiling salted water in a large Dutch oven according to package directions; drain and return to pan. Meanwhile, brown sausage, bell pepper mix and garlic in oil in a large nonstick skillet over medium-high heat, stirring often, for 8 to 10 minutes, or until meat crumbles and is no longer pink; drain. Stir meat mixture, pasta sauce and Cheddar cheese into pasta. Spoon half of pasta mixture into a lightly greased 5 quart slow cooker coated with nonstick cooking spray. Combine Mozzarella cheese and fontina cheese. Sprinkle half of Mozarella mixture over pasta mixture in slow cooker. Top with remaining pasta mixture, remaining Mozzarella mixture and Parmesan cheese. Cover; cook on low for 3 hours. Let stand, covered, for 10 minutes before serving.
Makes 8 to 10 servings.

Mushroom And Sausage Wild Rice With Pecans And Raisins

Mushroom And Sausage Wild Rice With Pecans And Raisins
1 pound ground pork sausage
1 (8 ounce) container refrigerated prechopped onion
1 (8 ounce) package sliced fresh mushrooms
1/3 cup wild rice
3 cups chicken broth
2 cups converted long-grain rice
2/3 cup raisins
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup coarsely chopped pecans, toasted
Brown sausage in a large skillet over medium-high heat, stirring often, for 5 minutes, or until meat crumbles and is no longer pink; drain, reserving 2 tablespoons drippings in pan. Saute onion, mushrooms and wild rice in hot drippings for 5 minutes, or until vegetables are tender. Add broth to vegetables, stirring to loosen particles from bottom of skillet. Place sausage, rice, raisins, thyme, salt and pepper in a lightly greased 5 quart slow cooker; stir in broth mixture. Cover; cook on low for 2 1/2 hours, or until liquid is absorbed and rice is tender. Add pecans to rice; fluff with a fork.
Makes 6 servings.

Frosted zucchini bars

Frosted Zucchini Bars
3 eggs
2 cups sugar
1 cup vegetable oil
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
Dash of salt
1 teaspoon cinnamon
3 teaspoons vanilla
2 cups grated zucchini
3/4 cup chocolate chips or raisins
1 cup chopped nuts
Frosting (see below)
Heat oven to 350 degrees. Beat eggs. Add sugar, then oil, beating well. Stir together flour, baking powder, baking soda, salt and cinnamon; add to egg mixture. Stir in vanilla, zucchini, chocolate chips and nuts. Spread into greased 15 by 17 inch jelly roll pan. Bake for 20 to 25 minutes. Do not overbake. Cool. Frost; cut into bars.
Frosting:
1 stick margarine
1 (3 ounce) package cream cheese
1 teaspoon vanilla
2 1/2 cups powdered sugar
Blend all ingredients together.

Cheesy ham and noodles

Cheesy Ham And Noodles
12 ounces uncooked linguine
3 cups half and half
2 cups shredded Swiss cheese
1 cup frozen peas
1 tablespoon Dijon mustard
1 (12 ounce) lean ham steak, chopped
1 (10 ounce) package refrigerated Alfredo sauce
Bring water to a boil in 4 quart saucepan. Cook linguine for 5 minutes; drain. Transfer pasta to a lightly greased 4 quart slow cooker. Add half and half, 1 cup cheese, peas, mustard, ham, and Alfredo sauce, stirring gently to blend. Sprinkle with remaining 1 cup cheese. Cover; cook on low for 3 hours, or until pasta is tender.
Makes 6 servings.