Broccolli and Chicken Stir-Fry

I just love the website Just Get Off Your Butt and Bake. This is my third recipe from that website, and it's another winner!

BROCCOLI AND CHICKEN STIR-FRY

SAUCE:

I triple this recipe, but I will post it as written.

2 Tablespoons soy sauce

1 Tablespoon orange juice

1/2 teaspoon red wine vinegar

1 Tablespoon brown sugar

1 teaspoon sesame oil or canola oil

1 teaspoon red pepper flakes (less if desired)

1/2 Tablespoon Cornstarch

1/4 Teaspoon black pepper

1/4 teaspoon garlic powder

1/4 to 1/2 teaspoon ginger

*I added 1 full teaspoon for a triple recipe.

Directions:

In a small bowl, whisk together the soy sauce, Orange juice, red wine vinegar, brown sugar, oil, red pepper flakes, garlic powder, ginger and cornstarch.  Reserve. 

* Keep in mind that in the pictures above, I have tripled the sauce recipe.  Then, I added 1 cup of water/plus another tablespoon of cornstarch to thicken the sauce,  until the taste was not too strong.  If you are only making a single recipe, you will not have much sauce, therefore it probably won’t be too strong.Set a wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken.  Stir-fry until the chicken is fully cooked through.  Transfer to a plate and repeat the process with the remaining chicken pieces.Add the chicken back to the pan along with the sauce, and let simmer until sauce has reduced down a bit and thickened.  If the sauce doesn’t get as thick as you would like, simply mix :  1 teaspoon cornstarch with 1/4 cup Cold water, and slowly add this mixture to your sauce.

Add the steamed veggies, toss and serve over rice or noodles. 

Turnip Stew

 This is our favorite stew! It's called Sunday Night Stew, from the Pioneer Woman. It does take several hours to make but is definitely worth it. That turnip flavor over the mashed potatoes is amazing! 

Ingredients: 2-3 pounds of stew meat, 4 ounces of tomato paste, 4 cups of beef broth, one large onion, a dash or two of Worcestershire sauce, 1/2 tsp of sugar, 4 large carrots, 2 large turnips, garlic cloves, 1 TBSP of butter, approx. 3 tsp of olive oil 

INGREDIENTS FOR THE MASHED POTATOES: 

5 pounds of potatoes, 1 eight ounce package of cream cheese, 1 stick of softened butter, salt and pepper to taste

Directions: Peel and dice potatoes, carrots, onion, and turnips. Set potatoes aside for cooking and mashing later. Set turnips and carrots aside for in the stew later. 

In large pan, bring olive oil to warm heat. Salt and pepper the stew meat and add to oil in hot pan. Add butter. Brown stew meat on both sides, approx. 2 minutes a side. (May need to do half of the meat at the time.) Let meat rest on a plate and add garlic and onions to the hot pot. Cook 2 minutes then add tomato paste. Add beef stock, Worcestershire sauce, sugar, and browned stew meat. Turn heat to low and simmer for 1 1/2 hours. After simmering, add carrots and turnips. Cook approx. 30 more minutes, until carrots and turnips are soft. 
Cook potatoes, mash, and serve the stew over the potatoes. 

Cold Cereal

Ingredients:

• Milk (fresh or canned)
• Favorite dry cereal

Directions:

• Pour cereal into a HUGE bowl.
• Pour milk over the cereal.
• Use spoon to mix the cereal and milk so that it is the perfect amount of crunchy and soft.
• Sit in front of the TV or computer and enjoy!

Hint: Try using chocolate milk. This recipe works best when you are still in your jammie wams!

How to Cook Butternut Squash

Butternut Squash 

(So I never forget, and because cooked Squash is sooooo good in the fall.)

  Ingredients: One squash

• Preheat over to 450 degrees.
• Cut squash in half lengthwise.
• Remove seeds.
• Bake 35-45 minutes cut side down in a shallow baking dish.
• Test with fork for softness.
• Remove from oven- and don't forget to turn it off!
• Add butter, brown sugar and/or salt
• Cut in slices or mash the inside (but don't mash the hard outside layer)

And try to forget that you added the butter and brown sugar so that you feel healthy eating it!

Favorite Pork Chops

Favorite Pork Chops Serves 6 Ingredients:

• 2 cups soy sauce
• 1 cup water
• 1/2 cup brown sugar
• 1 tsp molasses
• 6 bone-in pork loin chops

Sauce Ingredients:

• 3/4 cups ketchup
• 2/3 cup chili sauce (found in the condiments isle)
• 1/4 cup packed brown sugar
• 1 1/2 tsp ground mustard

Directions:

• In saucepan, over medium heat, bring soy sauce, brown sugar and mollasses to a boil.
• Remove from heat.
• Cool to room temperature.
• Pour into large resealable ziplock bag.
• Add pork chops to the bag.
• Seal bag and refridgerate for 3-6 hours (or overnight).
• Drain and discard merinade.
• Place pork chops in a greased 13 by 9 inch baking dish.
• Cover with foil.
• Bake at 350 degrees for 30 minutes.
• Combine the sauce ingredients and pour over the chops.
• Bake uncovered for another 30 minutes or until the meat juices run clear.

Pesto Ravioli with Chicken

This is super easy, hard to get wrong, and always enjoyed!

Ingredients:

2-3 large chicken breasts

1 package frozen ravioli- I like the square cheese ones

Sliced, Fresh zucchini- as many as you want. We usually use about 6!

1 can 14oz. chicken broth

1 can pesto

Parmesan cheese (optional- I don't think I usually use any)

Step 1. Cut up your chicken breast into slices or pieces and cook in a large skillet in a small amount of olive oil and with lots of garlic salt!. Take out of pan (to save on dishes) and set aside.

Step 2. Add frozen ravioli and sliced zucchini and chicken broth. You only need enough to cook the ravioli and zucchini in , but I usually use the whole can.

Cook until the zucchini is cooked through. You can usually tell because it gets this slightly transparent look to it. By this time the ravioli is always done.

Step 3. Add the chicken back in and the pesto. Only add as much pesto as you want for flavor. I usually use about 2/3's of an 8 oz. jar

Step 4. Heat thoroughly and then serve!! You can add parmesan at the end if you want.

Tater Tot Casserole

Well, this one is so super easy, you kind of feel guilty. But everyone here loves it and though it may not be super healthy, it is cheap! And that's a plus in my book! This recipe comes from the Duggar family, on tv, modified for a smaller family!

DUGGAR's TATER TOT CASSEROLE

1 lb ground turkey (or beef) cooked, seasoned, drained (I added onions to mine)

1 32oz. bag tater tots

1 can cream of mushroom

1 can evaporated milk

1 can cream of chicken

Brown meat & place in large cass. dish.

Cover with tater tots. Mix soup & milk together.

Pour over top. Bake at 350 for 1 Hour.

(One of Daddy’s Favorites!) Makes 1- 9”X13” pan