Beef Stir Fry

2 lb. steak (I use sirloin)

1 c. water

4 carrots, sliced

1 bag frozen broccoli (can use fresh broccoli)

1 package mushrooms, sliced (can substitute canned)

1 package onion soup or gravy mix

Rice

Fry steak until cooked through.  Slice into thin pieces.  Replace in skillet.  Add water and carrots.  Place lid on skillet.  Cook for 5 minutes.  Add mushrooms and broccoli.  Replace lid.  Simmer 5 additional minutes.  Remove lid, add soup mix.  Whisking to prevent lumps.  Simmer until thickened.  Serve over rice.

Sweet and Sour Sauce

2 Tbsp. Cornstarch

1/2 c. Sugar

1/4 c. Vinegar

1/4 c. Pineapple Juice

Pineapple

2 Tbsp. Soy Sauce

1/4 c. Water
A few drops of Red Food Coloring

Combine ingredients into a saucepan.  Simmer until thickened.  Remove from heat.  Serve.

Crab Won Tons

1 package won ton wrappers

1 8 oz. package cream cheese

1 package imitation crab

Mix cream cheese and crab together well.  Put 1 Tbsp. mixture into one won ton wrapper.  Seal with water.  Deep fry in hot oil.  Serve with sweet and sour sauce.

Beef and Broccoli

Sirloin Steak cut into thin strips
1 c. rice

1 cup  beef broth

1/2 cup soy sauce

1/3 cup brown sugar

3 garlic cloves, minced

2 TBS cornstarch

2 TBS water

Broccoli Florets

Cook steak until tender.  Start the rice cooking as directed.  Add Broth and Broccoli to the steak when it has cooked until tender.  Place a lid on the pan and let the broccoli steam until cooked.  Add  broth, soy sauce, brown sugar, garlic, corn starch, and water.   Cook until thick, stirring with a whisk.  Serve over Rice.

Caribbean Chicken

Ingredients

• 4 split chicken breasts, rinsed and dried
• 1 egg, slightly beaten
• 2 cups Kellogg's Corn Flakes®
• (KICRecipeIngredient-89793)
• 1/2 cup Kellogg's® Corn Flake Crumbs
• 1/4 cup firmly packed brown sugar
• 1 tablespoon cornstarch
• Water
• 1 can (10 oz.) mandarin oranges, drained, reserving juice
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons butter or margarine (optional)

Directions

1. Dip chicken in egg and coat with KELLOGG'S CORN FLAKES
cereal. Place in single layer, skin side up, in shallow baking pan
coated with cooking spray or foil lined.

2. Bake at 350° F about 1 hour or until chicken is tender, no
longer pink and juices run clear. Do not cover pan or turn chicken
while baking.

3. In 2-quart saucepan, combine sugar and cornstarch. Add enough
water to reserved mandarin orange juice to measure 3/4 cup. Stir
into cornstarch mixture along with orange juice concentrate, mixing
until smooth. Cook over medium heat, stirring constantly, until mixture
boils. Continue cooking and stirring 3 minutes longer. Stir in
margarine and mandarin oranges. Serve hot over hot chicken. 

Thai Chicken Enchiladas

Thai Chicken Enchiladas

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots
• 1/2 cup chopped/shredded cabbage
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Thai Chicken Enchiladas with Michelle's Suggestions

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots (I use closer to ½ cup)
• 1/2 cup chopped/shredded cabbage (I use a full cup)
• 1/2 cup chopped red peppers
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, red peppers, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Serve with rice. Notes: I use A Taste of Thai sweet red chili sauce. It can be found in the Asian section of most local grocery stores. Sometimes I play with the ingredients of this recipe depending upon what I have on-hand. We have added celery and water chestnuts to give additional crunch. When we are avoiding carbs, the filling is excellent in lettuce wraps. This is one of those meals you can look forward to eating as leftover—it's just as good the second day. I have also found that this recipe freezes well—so I often make two pans and save the second pan for a busy day. 

Orange Chicken

Sauce and Marinade:
1-1/2 cups water
2 TBS orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (or white vinegar)
2-1/2 TBS soy sauce
1 TBS grated orange zest
1 cup brown sugar
1/2 tsp. minced fresh ginger
1/2 tsp. minced fresh garlic
2 TBS chopped green onion
1/4 tsp. red pepper flakes
3 TBS cornstarch
2 TBS water

Chicken:
2 lbs. boneless skinless chicken breasts or thighs, cut into bite size cubes
1 egg
1-1/2 tsp. salt
1/2 tsp. pepper
1 TBS oil
1/2 cup cornstarch
1/4 cup flour
oil for frying

1.  Pour 1-1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.  Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.  Bring to a boil.  Remove from heat and allow to cool for 10- 15 minutes.

2.  Place chicken cubes into a resealable plastic bag.  When sauce is cool, pour 1 cup of it into the bag, reserving the remainder.  Seal the bag and place in fridge for at least 2 hours or overnight.  Refrigerate remaining marinade in separate container.

3.  Using a slotted spoon, remove chicken cubes from marinade to a large bowl.  Throw used marinade away.  Stir in the egg, salt, pepper and 1 TBS of oil.  Mix well.  In a separate large shallow bowl, mix the cornstarch and flour together until well blended.  Add the chicken a few at a time to the cornstarch/flour mixture.  Stir to coat evenly and tap off excess.

4.  Pour about 1 inch of oil in a wok or deep heavy skillet and heat to 375℉.  If you do not have a thermometer, heat the oil until it starts to ripple in the pan.  Add the chicken cubes, a small handful at a time and fry until golden and crisp, about 3-4 minutes.  Remove the chicken with a slotted spoon onto a paper towel lined plate.When cooking the remainder batches, you may need to turn down the heat a little to keep the chicken from cooking too fast and possibly add a little more oil.

5.   Once all the chicken is cooked, return to the reserved sauce.  Put the sauce in a skillet and bring to a boil over medium- high heat.  Mix together the 3 TBS cornstarch and 2 TBS water, stir into the sauce.  Reduce heat to medium- low, add the chicken pieces, and simmer, about 5 minutes, stirring every once in a while.  Remove from heat and serve over sticky rice.  Garnish with sesame seeds and sliced green onions if desired.

Teriyaki Beef

Teriyaki Marinade

1 can crushed pineapple

1 1/2 lb. boneless chuck steak or roast

Spray crock pot with non stick spray. Add marinade, pineapple with juice and Steak. Cover and cook on high for 2 1/2 to 3 1/2 hours.