Creamy Chicken Stir-Fry

I enjoy this stir-fry because I think it has a nice flavor. I find when I buy the packets of stir-fry mixes at the grocery store they are so-so. I must say, this is one of the only reasons I have Miracle Whip in my fridge. It is fast, simple, and healthy (for the most part). The original recipe can be found on Kraft Foods recipe web site.

2 tsp. olive oil
1 large chicken breast, cut into chunks
1/4 cup Miracle Whip Dressing
2 cups frozen stir-fry vegetables
1 Tbsp. soy sauce
4 cloves garlic, minced
3 cups hot cooked instant white rice

Heat oil in large nonstick skillet on medium-high heat. Add chicken and cook until lightly brown on both sides - don't over cook (about 2 minutes per side). Add garlic and let it cook for a minute or two. Add frozen vegetables (I personally like the California Mix). Cover and let simmer about 5 minutes, stirring occasionally to prevent burning. The veggies should give off enough water to steam themselves, but you might need to add a few table spoons if it looks like it might burn - just don't over do it. Mix dressing and soy sauce, add to pot and stir until well combined. You might need to let it simmer to thicken the sauce a little bit. Serve over rice.

Vegetarian Stuffed Peppers

This is a GREAT inexpensive, healthy, and delicious recipe. The first time I had these was after Noel was born. My good friend Tisha Hunt brought them over for us. The variation I make is what she made for us. The original recipe calls for barley instead of lentils and rice (see below). I usually have lentils and rice, so that is what I use. But if you have barley, give it a try! It doesn't take too long to make if you can plan a little - cooking your rice and your lentils at the same time - even earlier in the day if you wanted. From there it is a snap to go together.

Vegetarian Stuffed PeppersMakes: 4 Peppers; serves 4

2 large or 4 small green or red bell peppers (I find it actually makes 5 small peppers)
1 tablespoon olive oil
½ cup chopped onions
2 cloves garlic, minced
15oz can diced tomatoes (or 1½ cups chopped tomatoes)
2 tsp dried parsley (or ¼ cup chopped fresh parsley)
2 cups cooked green lentils (about 1/2 LBS of lentils - follow cooking directions on the bag)
1 cup cooked brown rice (about 1/2 cup dried rice - follow cooking directions on the box)
½ teaspoon salt, or to taste
¼ teaspoon pepper
¼ cup grated Parmesan cheese

mozzarella

sour cream

1. Preheat the oven to 375ºF.
2. If using large peppers, cut them in half through the stem, discard seeds and pith; or, if using small peppers, cut off the top with the stem, then remove seeds and pith. Blanch in boiling water 4 minutes; drain.
3. In a medium skillet, heat the oil over medium-high heat. Add the onions and garlic; cook, stirring, until softened, about 2 minutes. Add the tomatoes and parsley. Cook, stirring until tomatoes are softened, about 3 minutes. Stir in the lentils, rice, salt, pepper, and Parmesan cheese. Spoon the mixture into each of the prepared pepper shells. Top with mozzarella cheese or serve with sour cream when they're done.
4. Bake 20 minutes or until filling is heated through.

The original recipe calls for ¼ cup snipped fresh dill along with the parsley and 3 cups cooked barley instead of the rice and lentils. So mix it up one day if you want to! I don't care for dill so that is why I leave it out. If you like it, add it in! Or leave out the rice and do 3 cups lentils - it is up to you.

Cheesy Funeral Potatoes

This recipe is good, but I know a better one... It is just getting my source to give it up (Natalie Larsen)! But in the mean time, this one is tasty and I have had a few requests for it. Why is it called funeral potatoes you ask? In Utah, when there is a big event like a funeral, the Relief Society women are asked to provide the luncheon for the family. When looking up the recipe, you will often find it called "Mormon Funeral Potatoes." Not because Mormons have a corner on the market, but because it became a tradition, along with ham and green beans. There are as many recipes for it as you could imagine! It makes a nice big side - and can be easily doubled or tripled... It is just right for feeding a crowd without going over the budget. It is high in calories so watch your portions! And feel free to bring it to your next church function - you might start a new trend!


Funeral Potatoes
Presented by Becky Low
on February 04, 2002

Ingredients:
· 6 cups diced potatoes*(If you use fresh potatoes, you have to cook the dish for at least an hour)
· 1 can (10 ¾ oz.) cond. cream chicken soup
· 1/2 soup can milk
· 1 cup sour cream
· 1 cup sharp cheddar cheese, grated
· 1/4 cup grated onion (optional) **
· salt and pepper to taste
· 3 tablespoons butter, melted
· 3/4 cup corn flake crumbs (I personally like more flakes, but you don't need more butter)

Thaw frozen potatoes if using (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 pan.

Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired or using raw potatoes, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes if you are using frozen or cooked fresh potatoes or until hot and bubbly throughout. Cook at least 1 hour if using uncooked, fresh potatoes; cover tightly with foil and remove for the last 20-30 minutes to crisp the top.

Notes:
* Use approximately 6-8 peeled, and diced fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or saute 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.
Recipe serves approximately 8.

Not yo' mama's Taco Soup

This is another one from Chrisy's family collection. I don't know what is so special about this recipe. I can tell you that I've given it the above title because we have had NUMEROUS guests tell us after, "When you said Taco Soup was for dinner I though 'Oh Great.' My mom used to make taco soup and it was never very good. But this was fantastic!" I am not joking! So even if your memories of Taco Soup leave you wanting (or gagging), give it another try with this super easy, super yummy recipe. (I even made it this time to show you pictures! Mostly because my brother was coming to visit and I knew it would feed the "human garbage disposal" as we so delicately call him)

Ingredients:

1 LB Ground Beef
1 pouch Taco Seasoning
1 can kidney beans
1 can of corn
1 can of diced tomatoes (pre-seasoned OK)
1 large jar of tomato sauce (I always use our left over spaghetti sauce)
1 cup of water or more as needed
cheddar
sour cream
tortilla chips


Brown your ground beef and drain the fat. Add taco seasoning to meet according to package directions.

Add remaining ingredients (NOT cheese, sour cream, or tortillas). Bring to a boil, reduce to a simmer and let it cook, covered, a few hours, stirring occasionally, adding water if necessary. You can also do this in a crock pot. It will take longer to cook - 4-5 hours. For me, I just do it on the stove because I have to brown the beef anyway - why make more dishes for myself?
I have to get a final picture and I will. I was so hungry and it smelt so good, I forgot :^)
Top with cheddar cheese (or whatever cheese you like) and/or sour cream and eat with tortilla chips. Enjoy!