Ginger Chicken Noodle Bowls

 

Ingredients

250g packet of rice noodles
6 cups chicken stock
2 teaspoons peeled and grated fresh ginger
350g thinly sliced skinless chicken breasts
4 cups mixed sliced vegetables
1/4 cup chopped fresh mint, coriander or basil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon fresh chilli

Method

1. Cook noodles according to package directions and drain.
2. Combine stock and ginger in a large pot, and bring to a boil over high heat. Add chicken, and cook for 3 minutes or until cooked through. Add vegetables, and cook 2 minutes or until just tender.
3. Remove pot from heat, and stir in cooked rice noodles, herbs, and remaining ingredients.
4. Serve in large pasta or noodle bowls and enjoy!

Tropical Breakfast Bruschetta

Ingredients:

1 can chopped pineapple, drained
1/2 cup chopped strawberries
1 medium mango, peeled, pitted and chopped
1 loaf prepared pound cake, cut into 16 slices, toasted
1/2 cup cream cheese spread

Method:

TOSS fruit in small bowl.

SPREAD cake slices evenly with cream cheese spread, using about 1-1/2 teaspoons of the cream cheese spread on each slice. Top each with about 2-1/2 tablespoons of the fruit mixture.

SERVE immediately.

Source: www.kraftrecipes.com