Pork Stir Fry

Ingredients

10 baby carrots (sliced length-wise)

1 head of broccoli (de-stemmed and cut into small pieces)

1 large red or yellow bell pepper (sliced thinly length-wise)

3 medium boneless porkchops (sliced thinly length-wise)

1 tbsp minced garlic

1 tbsp mined ginger

1 tbsp dried cilantro

1 tbsp oil

2 tbsp Hosin sauce

2 tbsp Soy sauce

1 tsp dark brown sugar

1 tsp black pepper

1 tsp salt

Directions

Make sure everything is cut prior to starting as this is a quick meal!

Heat oil in wok or skillet then add pork. Add garlic, ginger, salt, pepper, and cilantro. Cook until meat is nearly done (NO PINK), should take less than 5 minutes on med-high heat. Stir regularly!

Add hosin and soy sauces then veggies. Cook for approximately 5 minutes or until the veggies are as soft as you prefer.  Add brown sugar and let come to a soft boil. Stir regularly!

Serve with sauce in a bowl or shallow-sided plate.  Dish serves approximately 3 people (or two adults and two toddlers!)

Minestrone Tortellini Soup

Ingredients

2 tbsp                    olive oil

½                             white onion

2 tbsp                    celery salt
10                           baby carrots (sliced)
1 tbsp                    minced garlic
12 oz pkg             cheese tortellini (barilla makes the best – found at Walmart)
2 cans                    vegetable broth
1 jar                       spaghetti sauce (bertolli tomato basil is our favorite)
1 can                      diced tomatoes (tomato, oregano & basil is our favorite)
2 tsp                      Italian seasoning
1 tsp                      sugar
¼ tsp                     black pepper

Directions

Sauté onions, carrots, celery salt and garlic until the onion begin to sweat.
Add all remaining ingredients to a large (3qt) soup pot and stir until well mixed. Cook on high until the tortellini are done to your likeness.

**Note:  If using a pressure cooker set on high for 6 minutes.**

Santa Fe Chicken & Pasta

Ingredients

1 lb.        boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup   chopped green peppers

1 can      (14.5 oz.) fire roasted diced tomatoes, drained

1 pkg.    (10 oz.) frozen corn

1 tub      (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

2 cups    hot cooked rotini pasta

1 cup     KRAFT Shredded Monterey Jack Cheese, divided

Directions

Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.

Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

**Note: I add fresh cilantro on top!**

Garlic - Cilantro Chicken with Noodles

Ingredients

4 large chicken breasts (boneless/skinless)

1 tsp cilantro

1 tbsp minced garlic

4 tbps olive oil

3 cups egg noodles

1 tsp Italian seasoning

Salt & Pepper

Directions

Heat two tablespoons of oil in a large skillet with garlic. Sprinkle chicken with salt and pepper, place into hot oil seasoned side down, then salt and pepper top. Cook approximately 4 min on each side until juice runs clear and both sides are golden brown.

Meanwhile, boil egg noodles according to packaging. Drain. Return to pan and drizzle with one tablespoon of oil. Mix together with Italian seasonings.

In a small bowl, mix remaining oil and cilantro together.

Put the noodles on the plate, top with chicken, and drizzle with cilantro mixture.

Rock (Glass) Candy

Ingredients

3 3/4 c. sugar
1 1/4 c. Karo syrup
1 c. water
Oil flavoring (cinnamon, peppermint, etc.)
Food coloring

Parchment paper

Powdered sugar

Candy thermometer

Directions

Mix sugar, karo, and water then boil for 10 minutes. Boil until hard crack stage (300-310°F on a candy thermometer). Add coloring and oil, you will have to judge the amount of oil based on your flavor.

Prior to boiling the candy, cover the cookie sheet with parchment paper and sprinkle powdered sugar on top. Pour candy mixture quickly onto the cookie sheet. Sprinkle powdered sugar on top and let harden.

After hardening and cooling, turn the cookie sheet over onto the counter or a cutting board to lay the candy face down, remove the cookie sheet and used a small hammer or other hard utensil to break the candy under the parchment paper (kids love this part!). Store candy in an airtight container.

Chili

Ingredients

3 cans kidney beans
2 cans Spicey V8
2 cans Regular V8
2 lbs ground beef
1 can water
1/4 cup green onion
1 large green bell pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp red pepper flakes

Directions

Brown ground beef with garlic, onion, and pepper flakes.  Add all other ingredients to the crockpot. Add the meat to the crockpot. Cook on low (200*) for approximately 3 - 4 hours.

Ginger Flank Steak

Ingredients

2 large flank steaks
1/4 cup sesame oil
1 tbsp honey
1 tbsp minced giner
1 tbsp minced garlic
2 tsp lime juice
1 tsp salt
1 tsp black pepper

Directions

In a large glass pan combine all ingredients except steaks and mix thoroughly. Drench both steaks on both sides and let marinate at least 30 minutes at room temperature.

Heat oil in a large grill pan then add steak(s). Grill until as well done as you prefer (6-8 minutes for medium rare or 12-14 minues for well done).