Dinner
As I mentioned in yesterday’s post we have been doing a lot of stir fry, enjoying all the fresh vegetables. One of the things I will sometimes do when I am planning on stir frying is going to the salad bar and getting all of the vegetables from there as they are all washed and trimmed ready to go! I did not make this dinner. Robby and his friend, Autumn, made dinner for Jim and I! I enjoy having kids in the kitchen and this was a great recipe for them to make. Robby made the rice and Autumn made the stir fry. They did an excellent job! I was curious how the sauce, made by Chili’s, was going to be and I can say we were pleasantly surprised. It was very good. We all enjoyed the flavors. It was on the sweeter side but very good overall. I would definitely buy it again!
INGREDIENTS
1 package Chili’s citrus mango chicken stir fry sauce
3 chicken breasts, cut into bite size pieces
Assorted vegetables of your choice
White rice cooked according to package directions
1 Tablespoon canola oil
DIRECTIONS
Heat the wok on high, add the canola oil. When the wok is hot add the chicken pieces browning on both sides. When the chicken is almost cooked through add your vegetables and the sauce. Turn the heat down to medium and continue cooking until the chicken is cooked through. When the chicken is cooked through serve chicken and vegetable over cooked rice.
Enjoy!
I hope everyone had a wonderful Thanksgiving and you were able to spend some time relaxing with loved ones! I can’t believe in just a couple weeks Christmas will be here, this time of year goes so fast! Prior to all of the Thanksgiving delicious food we had, we’ve been having a lot of stir fry dinners. I enjoy stir frying on weeknights as it cooks so fast and anyone can make it, not to mention all the great fresh vegetables! I use a wok but you can certainly do the same thing on your stove top over high heat. We had this with shrimp, but it would be just as good using chicken.
INGREDIENTS
2 Tablespoons oyster sauce
1 Tablespoon soy sauce
2 teaspoons cornstarch
1/2 pound shrimp, peeled and deveined
1 Tablespoon canola oil, divided
5 scallions, green and white parts
2 garlic cloves, finely diced
2 teaspoons freshly grated ginger
Rice, cooked according to package directions, I used white rice
DIRECTIONS
In a small bowl, combine oyster sauce and soy sauce. Set aside. Pat the shrimp dry with paper towels. In a medium bowl, add the shrimp and the cornstarch and toss to coat the shrimp evenly. In a wok or large sauté pan over high heat add half of the canola oil, swirl to coat the pan. When the wok is hot add the shrimp in a single layer and partially cook until one side is seared and lightly browned, about one minute. Flip and sear the other side of shrimp about another minute. They don’t need to be cooked through just yet. Remove the shrimp to a plate and set aside.
Turn the heat down to medium and let the wok cool for just a moment to prevent burning. Add the remaining canola oil and add scallions, garlic and ginger stir for a minute until fragrant. Pour the sauce mixture in the wok along with the shrimp. Fry for another minute or two until the shrimp is fully cooked. Remove everything from wok and serve over cooked rice.
Enjoy!
Are you wondering why I am giving you a lasagna recipe when we are in holiday mode? Let me tell you why. This recipe was submitted to Taste of Home Magazine and became an instant hit with all of the field editors and volunteer field editors. Everyone has been raving about this! This recipe will feed a crowd, but even better than that, this would be a fantastic way to use up your left over holiday ham and roasted turkey!
NOTE – I am giving you the recipe as it was submitted, however I added another layer of lasagna noodles, more Alfredo sauce for the top layer and also added a mix of Swiss cheese and plain panko crumbs (about 1/2 cup of each to sprinkle on the top of the lasagna.)
INGREDIENTS
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup of cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tablespoon minced fresh parsley, divided
1 jar roasted garlic Alfredo sauce (or 1 cup extra, see note )
2 cups cubed chicken (or roasted turkey, shredded)
2 cups cooked cubed ham
1/4 teaspoon garlic powder
9 lasagna noodles cooked according to package directions and drained
2 cups mozzarella cheese, shredded
1 cup (or more, see note) shredded Swiss cheese
1/2 cup plain panko crumbs (optional, see note)
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine eggs, ricotta, cottage cheese , Parmesan and 1/4 cup chopped parsley and set aside. In another bowl combine alfredo sauce, chicken/turkey, ham and garlic powder. Spread 1/2 cup of the chicken alfredo mixture on the bottom of a greased 9 x 13 baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the chicken mixture along with half of the mozzarella and Swiss cheese. Repeat layers. Cover and bake 40 minutes. Uncover and bake 10 more minutes or until bubbly. Let stand 10-15 minutes before cutting. Sprinkle with remaining parsley and serve warm.
Enjoy!
I have given you some holiday appetizers, desserts and day after recipes but here are my tried and true recipes that I go to each year! I always add or rotate recipes but this will give you some more great ideas.
Citrus Dry Brine
http://momcanyoumake.com/2014/11/citrus-dry-brine-for-turkey/
Sausage Apple Stuffing
http://momcanyoumake.com/2014/11/sausage-and-apple-stuffing/
Mashed Potatoes
http://momcanyoumake.com/2014/11/mashed-potatoes/
Cranberry Sauce
http://momcanyoumake.com/2014/11/cranberry-sauce/
Turkey Gravy
http://momcanyoumake.com/2014/11/easy-turkey-
Caramel Apple Pie
http://momcanyoumake.com/2014/02/welcome-to-mom-can-you-make/
Enjoy!
Every now and then I will have a night I just don’t want to cook and when that happens this is the kind of recipe I make. Super simple, throw it all in a baking dish and call it done! But the big question is always, how does it taste? Although both Jim and I liked this the teenagers in my house that night LOVED IT and all of them went back for seconds! If hungry teenagers are happy I am too! It’s a win!
INGREDIENTS
1 (16 ounce) package uncooked rotini pasta
1 (25 ounce) jar of your favorite pasta sauce
3 cups of water
1 (14 ounce) package of fully cooked, mini meatballs (thawed)
1 cup sharp cheddar
1 cup Monterey Jack cheese
1 teaspoon fresh chopped basil
1 teaspoon dried oregano
DIRECTIONS
Preheat oven to 425 degrees. In a large baking dish combine uncooked pasta, pasta sauce, water and meatballs. Cover and bake for 30 minutes. Uncover and add your basil and oregano, stir well and bake uncovered for ten minutes. Remove from oven and serve warm.
Enjoy!
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