Teriyaki Beef Sticks
Ingredients
- 4 small 3/4" thick beef steak
- 1 1/4 cups light brown sugar
- 1 cup soy sauce
- 1 3/4 teaspoon ground ginger
- 1/8 teaspoon sesame oil
June 30, 2014
Teriyaki Beef Sticks
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June 25, 2014
Easy Green Veggie Fried Rice
Easy Green Veggie Fried Rice
Ingredients
- 2 cups cooked rice
- 1 Tbsp vegetable oil
- 1/2 cup frozen broccoli florets thawed and drained
- 1/2 cup frozen peas thawed and drained
- 3 tsp soy sauce
- 2 tsp sesame oil
- 1/2 cup chopped fresh green onions including tops
Instructions
- Put a large heavy skillet over medium heat, add vegetable oil and heat well, then add rice, stirring until light golden in color.
- Add in the broccoli and peas, stir and cook until vegetables are tender, about 3 minutes.
- Add the soy sauce, sesame oil, and green onions, stir until ingredients are all hot.
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April 9, 2014
Chicken, Rice & Broccoli Meal
Chicken, Rice & Broccoli Meal
Ingredients
- 6 skinless boneless chicken breast cut in to 2" pieces
- 1/2 to 3/4 teaspoon Lemon Pepper Seasoning
- 1 10.75 ounce can Condensed Cream of Chicken Soup
- 4 1/2 cups water
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 cups uncooked instant brown rice
- 2 cups fresh broccoli
Instructions
- Preheat oven to 375°F
- Grease 13x9 pan.
- Cut Chicken and put in pan. Sprinkle Lemon Pepper seasoning over chicken and bake for 30 minutes.
- Stir the soup, water, paprika, rice and black pepper in the sauce pan and heat to a boil. Cook for 10 to 15 minutes or until rice is tender.
- Steam Broccoli for 5 minutes in boil water.
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March 23, 2014
Frozen Creamy Broccoli
Frozen Creamy Broccoli
Ingredients
- 2 lbs fresh broccoli cut into 2 in pieces
- 1 Cup water
- 1/2 teaspoon Salt
- 1 small onion chopped
- 1 4 oz can mushrooms, drained
- 3 Tablespoon butter or margarine
- 1 8 oz can sliced water chestnuts, drained
- 1 10.5 oz can cream of mushroom soup
- 1/2 lb Velveeta cheese cubed
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 Cup shredded cheddar cheese
- Freezer containers
Instructions
- Place the water in a large saucepan and add the salt.
- Bring to a rapid boil and add the broccoli.
- Steam for 6 minutes and drain well when finished.
- Place the butter in a large skillet over medium heat.
- Let the butter completely melt.
- Add the onion and mushrooms.
- Cook until the onion becomes tender about 5 minutes and drain well.
- Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
- In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
- Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
- When smooth add the garlic salt and pepper.
- Stir well.
- Pour over the broccoli.
- Allow the mixture to cool to room temperature.
- Place mixture into freezer containers.
- Freeze for up to 1 month.
- When ready to bake place in the refrigerator to thaw overnight.
- Preheat oven to 350°F
- Lightly spray a 2 qt casserole with a non stick cooking spray.
- Place the broccoli mixture in the casserole dish.
- Bake 30 minutes.
- Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.
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