Chicken Stir Fry

1-1.5 lbs chicken breast, cut into cubes

1-2 Tbsp Soy sauce

2-3 Tbsp cornstarch

veggies of choice - 1/2 c. each

    Broccoli, red pepper, carrots, sugar snap peas, green beans, water chestnuts, mushrooms

For the Sauce:

1/2 cup soy sauce

1/4 cup cooking sherry or rice wine vinegar

3 1/2 Tbsp sugar (can sub. honey)

1 1/2 Tbsp white vinegar

1/2 tsp crushed red pepper

Mix chicken, soy sauce and cornstarch until you get a paste like consistency coating the chicken. Let that sit while you prepare the other ingredients. Whisk sauce ingredients together until sugar is dissolved. Heat a bit of oil in a pan on med high heat. Add the chicken in a single layer and let brown a few minutes, flip and break up the pieces. Heat until almost cooked through then add your sauce and veggies. Bring to a boil then reduce heat to medium low and simmer until the sauce thickens. Serve over rice or noodles.

Honey Lime Chicken Bowls

Honey Lime Chicken Bowls

1 1/2 pounds boneless, skinless chicken breasts
3 tablespoons honey
1/4 cup freshly squeezed lime juice
1 teaspoon lime zest
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons soy sauce
3 cups cooked rice (jasmine or basmati recommended)
1 avocado, sliced
1 cup corn kernels, roasted or grilled
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup cilantro, chopped
Salt and pepper to taste

Preheat a large skillet or grill pan over medium-high heat and lightly oil the surface.In a mixing bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, soy sauce, salt, and pepper. Add chicken and coat thoroughly. Marinate at least 30 minutes if time allows.Prepare your cooking vessel by ensuring it is hot and lightly oiled to prevent sticking and to encourage caramelization.Reserve a small portion of the marinade for basting. Place the marinated chicken into the hot skillet or on the grill pan without overcrowding.Cook the chicken 5 to 7 minutes per side, basting occasionally with the reserved marinade, until the exterior is golden and the internal temperature reaches 165°F (74°C). Work in batches if needed to avoid steaming the chicken. Remove the chicken and let it rest for a few minutes, then slice thinly. While resting, warm the cooked rice and assemble bowls with rice, avocado slices, roasted corn, cherry tomatoes, and red onion. Finish each bowl by placing sliced chicken on top, sprinkling with chopped cilantro, and adding an extra squeeze of lime juice if desired. Serve immediately and enjoy.

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November Supper Swap

Swapping at bowling Tuesday, November 4th

Carrie - Ham & Cheese Sliders

Sarah - Roasted Chicken with Garlic Cream Sauce

Jess - Asian Chicken & Veggie Stir Fry

Nikki - Breakfast Burritos

Melanie - Honey Lime Chicken Bowls

Don't forget to use Freezer storage bags and include the instructions for cooking day. If possible, send the recipe to me so I can post and use for reference!  

Cheesy Bacon Burger Melts

 Cheesy Bacon Burger Melts

2 pounds ground beef

1 pound bacon

1 small onion, chopped

2 cans tomato soup

1/2 pound velveeta cheese

4 oz shredded cheddar cheese

1/2 teaspoon garlic

Salt & pepper to taste

Buns, for serving day

Cooking Day:

Over medium heat brown ground beef, onions, garlic and spices until beef is thoroughly cooked.  Stir in tomato soup and heat until bubbly.  Add cheeses and stir until melted.  Remove from heat, cool completely, package and freeze.

Serving Day:

Thaw mixture in fridge.  Preheat over to 425 degrees.  Heat mixture on stove top and then spoon on bun half.  Bake until hot and bubbly. 

Italian Sandwiches

 Italian Sandwiches

6 Hoagie rolls

1 6oz package classic salami

1 6oz package classic pepperoni

1 6oz package smoked ham

18 slices thin provolone

1/2 stick butter

1 teaspoon dry Italian seasoning

Giardiniera mix, optional

Mix butter and Italian seasoning.  Evenly spread butter on inside of hoagie rolls.  Layer 3 slices of provolone, 4-5 slices salami, 4-5 slices pepperoni and 3-4 slices ham.  Freeze assembled sandwiches.

Preheat oven to 350 degrees while thawing sandwiches.  Bake for 10 minutes for a hot, melty sandwich or bake longer if you prefer a toasted sandwich.