Stir Fry for One

 This stir fry is quick and easy.  You can make more servings by multiplying the ingredients.  It's one of my favorite dinners.

Stir Fry for One

Ingredients:

4 ounces meat of your choice, very thinly sliced (It's easier to slice it thinly if it's partially frozen): chicken, beef, fish, pork

1 cup mixed fresh or frozen vegetables of your choice, bite sized pieces (I often use frozen Asian mix vegetables)

1 teaspoon cooking oil

1/2 teaspoon ginger, either grated fresh or powdered

1 teaspoon soy sauce

1 teaspoon Hoisin sauce

1/2 teaspoon sesame oil

Directions:

Heat heavy shallow skillet on medium heat.  Add cooking oil.  Add meat.  Stir and fry until browned.  Add vegetables.  Stir and fry until cooked to crisp tender and heated all the way through.  If it gets too dry add a small amount of water, less than a teaspoon.

When vegetables are crisp tender and meat is cooked through add 1/2 teaspoon Ginger, 1 teaspoon soy sauce, and 1 teaspoon Hoisin sauce.  Stir and fry for about 30 seconds.  Add 1/2 teaspoon sesame oil.  Stir until combined.  Remove from heat and enjoy.  This is delicious with rice or noodles.  Sometimes I add cooked rice to the skillet before I add the ginger and mix it all together.

Waffles

These are the best waffles E.V.E.R!  They are crispy on the outside and soft on the inside.  Perfect!  I use yeast for the leavening.  But don't that that scare you.  It's easy!  Just mix everything together and let the batter sit overnight.  

I almost always mix the batter the night before and let it rest in my refrigerator so it's all ready to bake in my waffle iron for breakfast the next morning.  So easy and so delicious!

Ingredients:

1 1/2 cups lukewarm milk

6 Tablespoons butter, melted

3/4 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

2 cups all purpose flour

1 1/2 teaspoons instant yeast

Directions:

Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.

Stir to combine; it doesn’t have to be perfectly smooth. 

Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.

Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. 

Serve immediately, or keep warm in a 200 degree F oven. Serve with berries and whipped cream, if desired.

Freeze the leftovers; when ready to use, pop them in the toaster until heated through.

 

Cilantro Lime Chicken

Make ahead and freeze
Cook in the Crock Pot
This is one of the easiest meals ever. Make a few and put them in the freezer. You'll be so glad you did. I love that I just place it into the crock pot and it cooks all day while I'm at work. And it IS delicious!

Ingredients:
1 1/2 pounds of chicken breast, cut into 4 equal size pieces (No need to cook before putting the meal together.)
juice from 2 limes
1 bunch fresh cilantro, chopped (about 1/4 cup)
1 (16 oz) bag frozen corn
2 cloves garlic, minced
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 teaspoon cumin
salt and pepper to taste

 Directions:
 Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
Store in freezer for up to 6 months.
When ready to eat, remove from freezer and thaw in refrigerator for 24 hours.
Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and your favorite toppings (sour cream, guacamole, salsa, and cheese). I served mine over rice.
Makes 4 servings.

Pizza Sauce

This is a great recipe. Use it any time you need pizza sauce, with pizza, calzones, pizza dip, whatever you need sauce for.

1 (15 ounce) can tomato sauce or use 2 (8 ounce) cans
1/4 cup olive oil
1/4 cup grated Romano cheese (you can also use grated Parmesan cheese)
1/4 teaspoon garlic powder
1/4 teaspoon sweet basil (optional)
3/4 teaspoon crushed oregano
1 bay leaf
1/8 teaspoon crushed red pepper

Mix in jar or similar container (Not aluminum). Shake or stir well. Let marinate in refrigerator at least six to eight hours. Remove bay leaf before using.

Most often I make just half the recipe, except for the pizza dip (You need the whole recipe for that.). It makes enough for a good sized pizza or calzone.

Italian Chicken and Tortellini

Easy dinner and almost no clean up since you cook it in a foil packet.  Great for summer. Cook it on the grill and keep your house cool. It's also great for fall or winter. Cook it in the oven and enjoy a great one dish dinner.

Ingredients:
2 sheets (12x18-inches each) aluminum Foil*
2 boneless, skinless chicken breast halves (1/2 to 3/4 lb.)
1/2 teaspoon dried Italian seasoning
1 package (9 oz.) refrigerated or frozen cheese tortellini
1 can (14 1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained
1/2 can (from a 2 1/4 oz. can) sliced ripe olives, drained (optional)

Directions:
Preheat grill to medium-high or oven to 450°F.
Center one chicken breast half on each sheet of aluminum foil that has been sprayed with non-stick cooking spray. Sprinkle each chicken breast with 1/4 teaspoon of Italian seasoning. Arrange 1/2 of the tortellini around each piece of chicken. Spoon 1/2 of tomatoes and 1/2 of olives over each serving of tortellini.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make two packets.

Cook:
Bake 30 to 40 minutes on a cookie sheet in the oven OR
Grill 14 to 18 minutes in a covered grill.

*I  use 4 pieces of foil and make two layers of aluminum foil to prevent the juices from leaking out.

Taco Enchiladas

I got this recipe from my daughter. She has some great recipes. Thanks, Kristen. These are easy and make a tasty dinner. I usually have ingredients on hand for these, so don't have to make a special trip to the store. If you like enchiladas and/or tacos, I think you'll like these.

This recipe makes 12 enchiladas.

1 pound hamburger
1 package taco seasoning mix
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheese (I usually use 1/2 cheddar and 1/2 mozzarella)
1 package flour tortillas

Preheat oven to 350 degrees.
Brown and drain the hamburger. Add the taco seasoning with 2 teaspoons of water. Mix well.

In a bowl, combine the soup, sour cream, and shredded cheese.

Place two tablespoons of the cheese mixture on a tortilla. Top with 2 or 3 tablespoons of the seasoned hamburger and roll up enchilada style. Repeat with all of the tortillas.

Place the tortillas in a 9x13 inch pan.

Spread the remaining cheese mixture over the top of the tortillas in the pan.

Bake uncovered at 350 degrees for about 30 minutes.

Serve as is or top with tomatoes, lettuce, more shredded cheese, cilantro, olives, sour cream, salsa, and any other toppings you like.

Mini Cheddar Meat Loaves

I like these a lot. I make them and freeze them unbaked. Then I have an easy dinner when I want them. I just thaw in the microwave or fridge, then bake as instructed. The secret is in the sauce.

 Ingredients:
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard
Directions:
1. In a bowl, beat the egg and milk. Stir in cheese, oats,
onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13 in. x 9 in. x 2 in. baking dish.
2. Combine ketchup, brown sugar and mustard; spoon over loaves.
3. Bake, uncovered, at 350 degrees for 45 minutes or until
the meat is no longer pink and a meat thermometer reads 160 degrees.
Makes 8 little meat loaves

I was in a hurry, so I just formed the meatloaf into a patty and cooked it in a skillet.  Yum!

Island Teriyaki Chicken

Who knew that it is so easy to make your own Teriyaki sauce?!  This stuff is delicious.  You'll be amazed at how quick and easy it is. 

 Tastes so great and

only 5 ingredients

1 cup soy sauce

1 cup sugar

1 cup water

3 cloves garlic

1 teaspoon ground ginger

2 pounds boneless, skinless chicken breasts

Combine soy sauce, sugar, water, garlic, and ginger in a saucepan and bring to a boil on medium-high heat.** 

Boil for 1 minute.  Remove 1/2 cup of sauce and reserve for later.

Tenderize the chicken with a meat mallet.  (I just put the chicken in a zipper bag and pound it with my rolling pin until it's an even thickness.)  Combine the sauce and chicken in a zip top bag or airtight container.  

Let chicken marinate in the refrigerator for at least 15 minutes up to overnight.  (The longer you let it marinate the more flavorful it will be.)

Remove from the bag and arrange the chicken breasts and marinade in a 9 X 13 inch pan.  Cover with foil.  Bake at 350 degrees for 40 minutes.  (Or you can grill the chicken on medium-high heat until cooked through.)  You can cook it in a slow cooker by placing the chicken and marinade in a slow cooker and cook on low heat for 8 hours.

This is beef in the crockpot, not chicken.

It will have lots more Teriyaki flavor.

Serve with white or brown rice and reserved marinade.

**For Hawaiian Chicken that’s a bit spicier add the following to the marinade before boiling (I usually add the spices below):

1 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon crushed red pepper flakes, less for Teriyaki that's less spicy

1 teaspoon paprika

1 teaspoon cayenne pepper, less for Teriyaki that's less spicy

This sauce also works great with beef.

Teriyaki Sauce will keep in your refrigerator for up to two weeks in a sealed container.

If you want a thicker sauce boil for 2 to 5 minutes.

Lasagne

I will have to say that I'm a little bit picky about my lasagne.   Really I'm a LOT picky about my lasagne.  So this is THE recipe that I use.  I've been making this lasagne for many many years.  So many years that I had to update some of the ingredients because some of the original ingredients are just no longer available.  As lasagnes go it's pretty easy to make.  So if you're a little bit picky about lasagne try this one.  This also freezes well if you have leftovers.

 This is ABSOLUTELY my favorite dish.

Lasagna

1 pound ground beef

1 (28 ounce) jar pasta sauce

1/2 pound lasagna noodles

2 cups small curd cottage cheese

1 egg, beaten

1/4 teaspoon pepper

1 Tablespoon dried parsley flakes

1/2 pound mozzarella cheese, shredded

Preheat oven to 375 degrees.

Brown ground beef in skillet.  Remove from heat.  (If you’re not using extra lean ground beef, drain and rinse with hot water.)  Add pasta sauce to the meat.  (I use meat flavored, marinara, or traditional.)  Mix well.

Boil lasagna noodles in salt water until al dente.  Drain.

In a medium bowl stir together cottage cheese, beaten egg, pepper, and parsley flakes.

Place half of noodles in 13 x 9 x 2 inch baking pan.  Spread half of the cottage cheese mixture on top of the noodles. This will be a thin layer.  Then layer half of the meat mixture.  Top with half of the mozzarella.  Repeat the layers.  Ending with mozzarella on top.

Bake at 375° for 30 min.

Makes 8 servings.

          (I actually use more mozzarella than this.  I like a nice thick layer of cheese on top.)

Tortellini Vegetable Soup

This soup is fairly quick and easy. It is flavorful and colorful. It smells so delightful as it's cooking. Add some garlic bread or a crusty baguette for an easy and delicious meal. 

Makes about 5 servings.

Ingredients: 

2 Tablespoons olive oil 

1 medium onion, chopped 

1 small zucchini, diced 

1 medium carrot, peeled and diced 

1 Clove garlic, chopped 

1 quart (4 cups) chicken stock

1 teaspoon dried basil 

1 teaspoon dried oregano 

1 bay leaf 

1 can (14 ounces) crushed tomatoes 

8 to 9 ounces fresh or frozen tortellini (cheese or meat filled) 

2 to 3 Tablespoons chopped fresh parsley 

1/2 teaspoon Black pepper 

Instructions: 

1. Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent. Add the garlic and saute 1 more minute.

2. Add the chicken stock, basil, oregano, bay leaf, and tomatoes to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute. Remove the bay leaf before serving. 

3. Garnish with a dollop of sour cream, a sprinkle of grated cheese, and/or some fresh parsley.