Stir Fry Chicken
I’ve gotten my husband involved in helping pick out dinner choices. This is one I actually thought of but having him help makes my life easier and I feel like we don’t get stuck in the rut of eating the same things over and over again. I suggested Stir Fry and he thought that would be yum, so I looked up recipes on my favorite recipe site Allrecipes and found a winner. I did some adapting which I’ll share after the ingredients.
Chicken Stir Fry
Ingredients
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
*Alright, we aren’t fans of celery so I omitted the celery, did minced onion instead of wedged onion, and made extra broccoli and carrots to make up for the celery. I cut the broccoli florets in half so they would cook quicker. I added a little extra soy sauce once the chicken was cooked and veggies had been added to the mix. Also I don’t have bouillon granules but I have bouillon cubes and I just used one cube of chicken bouillon and mashed it up. We also served this over rice.
Directions
1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
Chicken & Dumplings
I found this recipe on allrecipes.com and LOVED it! So I’m going to share it with you with a few modifications. It is a crock pot recipe – yay! And a snap to prep and do. My husband and I loved this and this will go in our food rotation!
2 Large Chicken Breasts
2 Cans Cream of Chicken Soup
2 Small Cans Veggies or your favorite frozen/fresh
Minced Onion
Spices
1 1/2 cans Water
1 can (10 count) refrigerator biscuits – quartered
1. Place chicken breasts in the bottom of the crock pot.
2. Cover with cream of chicken soup and minced onion to taste.
3. Add veggies.
4. Cover with 1 1/2 cans water and spices; stir. (I used parsley and all seasoning salt.)
3. Cook 3 hours on high and add biscuits, cook 2 more hours.
4. Shred chicken and serve!
Turkey Pot Pie
Wondering what to do with all those turkey leftovers? I made turkey pot pie and it was wonderful! A recipe my husband said that I had to write down so we could have it again.
*Preheat oven to 400 degrees
Filling Ingredients:
1 can Cream of Chicken Soup
1/2 can milk
2 cups turkey – cut up
1 small can (8oz) corn
1 small can green beans (cut up) (feel free to use your favorite veggies)
1/2 cup cheddar cheese *Note: this is not enough cheese to make the filling taste cheesy but to make the texture creamy and thicker. If you’d like to taste cheese you’ll need to add more.
“Pie” Topping Ingredients:
1 cup Bisquick
1/2 cup milk
1 egg
(This is actually half the normal pancake recipe on the box)
Mix filling ingredients together in a casserole dish until the milk is stirred in completely. In a separate dish mix pie topping. Pour topping over the filling and bake at 400 for 25 minutes or until the top is golden.
Taco Soup
This is my meatless Taco Soup but for those of you (my family) who think you can’t fill up without a heaping helping of meat think again! This soup really fills you up. This is also an amazingly yummy and extremely fast recipe, just come home, dump in the ingredients (all canned) and warm up.
Yes I do realize I opened the tomato sauce can upside down, but try and overlook that. All you need in your pantry for a quick meal is what you see here. This will feed about 5 people. My husband and I made quick work of it; both of us had seconds and each took a heaping helping for lunch today finishing it off.
1 can Hominy
1 can Pinto Beans
1 small can Corn
1 small can Green beans
1 small can of Tomato Sauce
Keep in mind you can switch out ingredients that you choose. I know a lot of people like stewed tomatoes, I prefer the sauce, so feel free to switch it up. When I do make this with meat, I brown half a pound of hamburger and add to the mixture along with a little more water.
I put the entire can of Hominy in a pot (liquid included), drained pinto beans, drained corn, drained green beans and the can of tomato sauce. I use the tomato sauce can to add another can of water to the mix.
*Note: When I do make this with meat, I brown half a pound of hamburger and add to the mixture along with a little more water.
Then I add a few shakes of these seasonings:
minced Onion
minced Garlic
Fiesta Brand Fajita Seasoning
Warm on medium-low heat until steamy, stir occasionally. Serve in bowls with chips and cheese. If you are planning on serving with tortilla chips don’t salt the soup, the chips will bring the salt into the dish. Eat up!
Teryaki Chicken
for the busy cook. I LOVE recipes that are not extremely involved! This is another three ingredient recipe, enjoy! This is great with white or fried rice. (I found this recipe on allrecipes.com)
Ingredients:
Chicken (4 pounds)
1- 12 oz. can orange soda
1/2 c. soy sauce
(I cooked a pound and a half of chicken, I didn’t cut the sauce in half, mainly because I didn’t want to waste or chug half a can of orange soda, so you will probably have less liquid than is shown in the pictures below!)
Step 1: Cook at 350 degrees for 30 minutes
Step 2: Flip chicken over
Step 3: cook for an additional 30 minutes or until done.
