Speedy Chicken Stir-Fry

I love this one and cook it about once a month. Corey prefers it without the crushed red pepper since it still has so much flavor with everything else.

8 oz angel hair pasta
2 cups broccoli florets
1 lb boneless, skinless chicken breasts cut in thin strips
½ cup Asian toasted season dressing (from Kraft)
2 tbsp soy sauce
¼ tsp each of:
Ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts (optional)
1. Cook pasta according to package; add broccoli to the boiling water for the last 3 minutes of pasta cooking time
2. Meanwhile, spray large nonstick skillet with cooking spray, heat on medium-high. Add chicken until cooked through.
3. Drain pasta mixture, place in large bowl. Add chicken mixture, mix lightly. Serve with peanuts on top

Substitute or add other veggies:
Snow peas
Sliced bell peppers
Sliced carrots
Chopped red onions

Serves 4

Chunky Potato Soup

This is a slow cooker recipe, but since you have to make the mashed potatoes and cut up all the veggies I prefer to make this on the weekend. It goes fabulous with Rhodes rolls that you rise and bake!

5 ½ cups cubed peeled potatoes, divided
2 ¾ cups water
1/3 cup butter, cubed
1 1/3 cups cubed fully cooked ham
2 celery ribs, chopped
2/3 cup chopped onion
¾ teaspoon garlic powder
¾ teaspoon paprika
1/8 teaspoon pepper
½ lb process Velveeta cheese, cubed
2/3 cup sour cream
Milk, optional

Place 4 ½ cups of the potatoes in a saucepan; add water. Bring to a boil. Reduce heat; cover and cook for 15-20 minute or until tender. Removed from heat (do not drain). Mash potatoes; stir in butter.

In 3 qt slow cooker; combine the ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Stir in the mashed potatoes; top with Velveeta cheese.

Cover and cook on low for 5-6 hours or until potatoes and other vegetables are tender. Stir in the sour cream until blended. Thin with milk if desired.

Yield: 6 servings.

Prep time: 30 min. Cook time: 5 hours (slow cooker)

Asian Beef & Noodles

This has to be the easiest recipe and is from the easy recipe book, but for those of us that work like crazy this is a perfect meal that includes protein and veggies!

1 ¼ lb ground beef
2 packages oriental flavor instant ramen
2 cups frozen vegetable mixture
¼ teaspoon ground ginger
2 tablespoons green onion, thinly sliced
In large skillet, brown ground beef breaking in crumbles; drain.
Season beef with 1 packet from noodles; set aside.
In same skillet combine 2 cups water, noodles (broke in pieces), vegetables, ginger and remaining seasoning packet. Bring to a boil; reduce heat.
Cover, simmer 3 minutes or until noodles are tender; stirring occasionally.
Return beef to skillet; heat through. Stir in green onion before serving.
This serves 3-4

I LOVE FOOD!

Well, I think we can all admit that we love food, but I am to the point where I actually enjoy cooking all of my food too! Corey and I rarely eat out and have been that way since we moved in together about four months ago. The only time we eat out is for a date night. Otherwise, I make every dinner and try to mix it up here and there and find new meals. I also like to make desserts but those are really basic, like cookies or brownies. I try to stay away from making spaghetti all the time and other basics that you can easily get sick of. I decided to create this blog to share some of the yummy foods that we enjoy to make and eat! ENJOY!