Pseudo-Asian Food

No snark today. Just some good cheap, easy, quick recipes I thought I'd share.

Since I'm home with Claire on my own in the evening, it is really hard to cook a good meal. I'm exhausted and she wants to insert small objects into the electrical sockets while I'm not looking. So I like recipes that 1) are two for ones 2) get cooked in the crockpot 3) make tons of leftovers and 4) don't require expensive or exotic ingredients.

Here is one that I love (and I did this weekend) that is Asian inspired. Because no one cooks Chinese like a Southern woman.

Two-fer Meal:
Asian Chicken Tacos ($7 for about 15 tacos)
Chicken & Veggie Egg Rolls ($5.50 for about 15 egg rolls)

Morning:
Crockpot for 8 Hours:
2 large chicken breasts (or 3-4 small ones) ($4ish--buy on sale and freeze)
1/2 bottle BBQ sauce ($.50)
cover with water

Evening --- Meal #1 Asian Chicken Tacos:
Crockpot chicken
1/4c. BBQ sauce ($.25)
handful cilantro ($.50)
1/2 bag pre-shredded cole slaw mix (no sauce) ($.75)
1/8 c. Asian salad dressing (Kraft makes a toasted sesame one that is good and widely available) ($.50)
corn tortillas ($1.50)

1. Fork shred chicken. It cooked so long it should fall apart.
2. Remove and store about 3/4 c. chicken for Egg Rolls.
3. Add about 1/4c BBQ sauce to shredded chicken. Set aside.
4. Chop a handful of cilantro. Add to half the cole slaw mix. Mix with 1/8 c. Asian Sesame Dressing.
5. Warm corn tortillas
6. Fill tortillas with chicken mix and top with slaw.

Meal #2- Chicken Veggie Egg Rolls
1/4 onion - chopped fine ($.25)
2 ribs celery - chopped fine ($.25)
1 carrot - grated ($.25) ---there is some in the mix, so skip if you don't have it on hand
2T butter
1/2 bag cole slaw ($.75)
soy sauce
sesame oil (if on hand)
egg roll wrappers ($2)
frying oil ($1)

1. Saute onion, celery, and carrot in 2 tablespoons butter until soft.
2. Add remaining half bag of cole slaw mix, add 1/4 c. water to steam. Cook until soft
3. Add about 4 tablespoons of soy sauce & a little sesame oil if you have it on hand
4. Finely chop reserved chicken and mix it in. Remove from heat
5. Roll into egg roll wrappers; sealing with a moistened finger.
6. Heat about 1 inch of oil in a pan on medium heat. Cook egg rolls in small batches until golden brown. Makes about 15 --- -and they are good reheated even if they aren't still crispy.

For dipping, I don't like any of the Sweet & Sour sauces available in the grocery store. Soooo...when Claire gets McNuggets I request Sweet & Sour for dipping. Then keep it in the fridge until egg roll time. There is a gray area between unethical and frugal don't you think?