Ideas with roast chicken

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Fried rice

Toss leftover rice in a pan, chopped roast chicken, corn, frozen peas, soy sauce.

Turkish

Turkish bread with mayonnaise, avocado, roast chicken and lettuce.

Chicken and cashew stir fry

Heat oil, add sliced onion, sliced celery, sliced carrot and broccoli florets. Add 2 tbs of each soy and sweet chili sauce, chicken strips and handful of cashews. Serve with noodles.

Hokkien Noodles with Vegetables and Tofu

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Ingredients

  • 1 packet of Hokkien Noodles
  • Handful of Broccoli florets
  • 1 red onion (roughly chopped)
  • 1 red capsicum (sliced into strips)
  • 1 carrot (sliced into strips)
  • 1 tablespoon sesame seeds
  • 1 packet fried tofu (cut into 2cm cubes)
  • 1 teaspoon chili paste
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger
  • 1/4 cup soy sauce
  • 1 tablespoon hoi sin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons olive oil

Directions

  1. Firstly prepare the hokkien noodles by immersing in boiling water for a few mins to separate, then drain
  2. Heat oil in a hot pan (220 C) and toss in red onion, fry for 2 mins
  3. Then toss in the remaining vegetables, fry for 1 min
  4. Then toss in the garlic, ginger, chili (to taste), soy sauce, hoi sin and oyster sauce and stir in.

http://www.recipelover.com.au/recipe.aspx?id=282

  1. Continue to stir-fry these for another 6 mins
  2. Now throw in the hokkien noodles and mix through and cook for another 3-5 mins.
  3. Serve in bowls and sprinkle sesame seeds on the top to serve

Oatmeal-Buttermilk Pancakes

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  • 2 cups old-fashioned oats or quick-cooking oats
  • 1/2 cup all purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Additional melted butter (for brushing skillet)
  • Lingonberry preserves
  • Fresh blueberries (optional)
  • Whipped cream (optional)

Preparation

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)

Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

Read Morehttp://www.epicurious.com/recipes/food/views/Oatmeal-Buttermilk-Pancakes-101971

Slow Cooker Chicken with Cram of Mushroom Sauce

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http://allrecipes.com/recipe/slow-cooker-chicken-with-mushroom-wine-sauce/

Ingredients

  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 g dried minced onion
  • 0.5 g dried parsley
  • 60 ml white wine
  • 0.7 g garlic powder
  • 15 ml milk
  • 1 (4 ounce) can mushroom pieces, drained
  • salt and pepper to taste
  • 4 boneless, skinless chicken breast halves

 Directions

  1. In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces. Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture.
  2. Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.

Oven-baked Sausage and Tomato Risotto

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Ingredients (serves 4)

  • 1 tablespoon olive oil
  • 400g Italian or country-style sausages
  • 1 red onion, chopped
  • 1 1/2 cups arborio rice
  • 2 celery stalks, diagonally sliced
  • 400g can diced tomatoes
  • 1 1/2 cups chicken stock
  • 1 1/2 cups water
  • 1/4 cup chopped fresh flat-leaf parsley, to serve

Method

Oven-baked sausage and tomato risotto

  1. Preheat oven to 200°C. Heat oil in a 12-cup flameproof casserole or ovenproofsaucepan over medium heat. Fry sausages for 10 minutes, turning until browned and almost cooked. Remove from pan.
  2. Add onion to saucepan, and more oil if needed. Cook for 5 to 8 minutes until soft.
  3. Slice sausages into bite-sized pieces.
  4. Add rice and celery to saucepan. Cook for 1 to 2 minutes, stirring. Add sausages, tomatoes, stock and water. Stir. Remove from heat. Cover with the lid or foil.
  5. Transfer dish to the oven and cook for 30 to 35 minutes or until almost all liquid is absorbed and rice is tender, but firm to the bite. Serve sprinkled with parsley.

Source (with comments):
http://www.taste.com.au/recipes/8845/oven+baked+sausage+and+tomato+risotto#null

Mediterranean (Easy) Risotto

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Ingredients

  • 2 cups arborio rice
  • 4 cups boiling water (OPTIONAL -SUBSITUTE 1 CUP FOR A GLASS OF CHEAP CASK WHITE WINE)
  • 10g chicken flavoured stock cube
  • 425 gram of crushed tomatoes
  • 2 tablespoons margarine
  • 2 cups sliced mushrooms
  • 3 cups spinach leaves
  • ½ cup finely grated Parmesan cheese (I ADDED ‘NORMAL’ VINTAGE CHEESE, AS DIDN’T WANT TO WASTE ALL MY EXP. PARMESAN)
  • 1 capsicum (I MISSED THIS OUT)
  • 60g reduced fat fetta cheese, cubed

Method

Combine rice, tomatoes water, stock cube, margarine and mushrooms into a large ovenproof dish (CASSEROLE DISH). Cover dish tightly with lid. Bake in a hot oven, 200 degrees, for 30-45minutes or until rice is tender. Stir through spinach leaves, Parmesan, capiscum and fetta. EAT – it is really, really good!

Originally, this was in the 2007 Sunday paper and described as “an excellent weeknight meal”. It only takes half an hour to cook, and what’s even better is that once you place it in the oven there is no need to stir, unlike risotto prepared in a saucepan”. It is a really sweetish taste, but I like that (stores well for lunch! Sweetness could also be the wine I used, so you could alter that).

Rice Cooker Pilaf

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http://low-cholesterol.food.com/recipe/rice-cooker-rice-pilaf-175027

Ingredients:

  • 1 ½ cups white rice (I use jasmine, but any white rice will work)
  • 2 cups chicken broth
  • ¼ cup slivered almond
  • 1 cup sliced mushrooms
  • ½ small onion , diced
  • 2 teaspoons margarine or 2 teaspoons butter
  • 2 teaspoons minced garlic cloves

Directions:

  1. In a small frying pan over medium heat, sautee the onion and garlic until onion is translucent. The garlic will cause the onion to scorch a bit, don’t worry, it gives it flavor.
  2. Add the rice, sauted onion and garlic, almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker.
  3. Stir briefly to distribute ingredients.
  4. Set to cook. When done, let sit for 10 minutes.
  5. Stir and enjoy!
  6. Depending on your rice cooker, the bottom may get brown. I like it, it gives it some extra zip!