This looks good, and I love Brussels Sprouts! Spicy Asian Chicken with Brussels Sprouts (Real Simple) 1 cup long-grain white rice 1 large egg 1/2 cup cornstarch 1 pound boneless, skinless chicken breasts, thinly sliced (2 large) 3 tablespooons canola oil, plus more, if necessary 1/2 pound Brussels sprouts, thinly sliced 1 1-inch piece fresh ginger, peeled and cut into matchsticks 2 garlic cloves, thinly sliced 3 tablespoons low-sodium soy sauce 3 tablespoons rice vinegar 2 tablespoons packed light brown sugar 1 red chili pepper, thinly sliced 1 teaspoon toasted sesame oil 2 scallions, thinly sliced 2 tablespoons chopped roasted peanuts Cook the rice according to the package directions. Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and 3/4 cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more. Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.

This looks good to me. Best Crispy Lemon Chicken (Recipe Lion) 1 tablespoon corn starch 1/4 cup lemon Juice 1 grated lemon rind 1 1/2 cups chicken stock 1 teaspoon grated ginger 1 tablespoon brown sugar 2 egg whites 1/2 cup corn meal 1/2 cup flour 2 tablespoons water 3/4 pound chicken tenderloins 2 tablespoons oil chopped spring onion for garnish Instructions Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan. Bring to the boil and cook for 1 minutes. Set aside while preparing chicken. Lightly beat together the egg whites and water. Then mix together the flour and cornmeal. Dip the chicken in the egg white mixture, and then in the flour mixture to coat evenly. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear. Pour over the lemon sauce and served garnished with chopped spring onion.

I have Rachael Ray's recipe for vodka sauce. She calls it "You Won't Be Single Long" sauce. LOL! I haven't tried it because Publix makes a delicious one. It's a little early for the holidays but, then again, I expect the stores will start playing Christmas carols any day now :-) CHRISTMAS CRACK 1 12.8-ounce box Rice Chex cereal 1 12-ponce box Golden Grahams cereal 1 7-ounce bag shredded coconut 1 4-ounce bag slivered almonds 1 1/2 cups butter (3...yes 3...sticks of butter) 2 cups sugar 2 cups corn syrup Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large sauce pan, cook butter, sugar and corn syrup to the "soft ball" stage...about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.

Chicken Lasagna Rolls with Chive-Cream Sauce (recipes.com) 6 dried lasagna noodles 1 8-ounce package reduced-fat cream cheese, softened 1/2 cup milk 1/4 cup grated Romano or Parmesan cheese 1 tablespoon snipped fresh chives 1 1/2 cups chopped cooked chicken 1/2 of a 10-ounce package frozen chopped broccoli, thawed and drained (1 cup) 1/2 cup bottled roasted red sweet peppers, drained and sliced 1/8 teaspoon ground black pepper 1 cup purchased marinara or pasta sauce Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again. Cut each in half crosswise; set aside. Meanwhile, for white sauce, in a medium mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives. For filling, in a medium mixing bowl, stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red sweet peppers, and ground black pepper. Place about 1/4 cup filling at one end of each cooked noodle. Roll up noodles around filling. Arrange rolls, seam sides down, in a 3-quart rectangular baking dish. Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.