Planning meals for my family!

Recipe for Today!!!

Chicken-Almond Stir-Fry!

Prep Time:6 min Cook: 10 min

Ingredients:
2 tablespoons sesame oil
4 skinned and boned chicken breast halves, cut into thin strips
1 (2.25 oz) pkg sliced almonds
1 (16 oz) pkg frozen broccoli, carrots, and water chestnuts
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/2 cup soy sauce
1/3 cup pineapple juice
Hot Cooked Rice

Pour oil around top of a preheated wok, coating sides.

Heat briefly at medium-high. Add chicken and almonds; stir-fry 2 minutes. Add frozen vegetables; cover and cook 4 minutes, stirring once.

Combine cornstarch and next 4 ingredients; add to wok. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens. Serve over rice.

Makes 4 servings.

Planning meals for my family!

Dinner for today:

Warm Potato and Sausage Salad:

Prep Time:10 Minutes Cook: 20 minutes

Ingredients:
3 lbs red potatoes
1 lb kielbasa sausage, slice3d
4 green onions, sliced
1/2 cup dill pickle relish
1/4 cup chopped fresh parsley
1/2 cup olive oil
1/4 cup white wine vinegar or white vinegar
1 tablespoon chopped fresh tarragon or 1 teaspoon of dried tarragon
1 tablespoon Dijon mustard
1 teaspoon freshly ground pepper
1/2 teaspoon salt
3 cloves garlic, minced

Cook potatoes in boiling water to cover in a Dutch over to 10 to 15 minutes or until tender; drain and let cool to touch.

Meanwhile, cook sausage in a large nonstick skillet over medium-high heat 4 minutes or until browned. Drain and set aside.

Slice potatoes. Combine potato slices, green onions, pickle relish, and parsley in a large bowl; stir in sausage.

Combine oil and remaining 6 ingredients in a 2 cup glass measuring cup. Microwave at HIGH 1 1/2 minutes or until mixture comes to a boil. Pour hot dressing over potato mixture; toss to coat.

Makes 6 servings...

Planning meals for my family!

Dinner for tonight!

Creamy Chicken Casserole:

Prep: 5 minutes Cook: 30 minutes

Ingredients:

3 cups chopped cooked chicken
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (8 ounce) carton sour cream
1 tablespoon poppy seeds
1 1/2 cups crushed round buttery crackers (40 crackers)
1/4 cup butter or margarine, melted

Combine first 4 incredients; spoon into a lightly greased 11 x 7 x 1 1/2 inch baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 30 minutes.

Serve with lettuce and tomato.

Makes 4 servings.

Planning meals for my family!

Dinner for tonight!

Weeknight Enchiladas:

Prep: 7 minutes Cook:29 minutes

1 lb ground chuck
1 small onion, chopped
1 (10 3/4 ounce) can tomato soup, undiluted
1 (10 ounce) can mild enchilada sauce
8 (7 or 8 inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Sour cream (optional)
Sliced ripe olives (optional)

Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet.

Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13 x 9 x 2 inch baking dish. Pour remaining meat mixture over tortillas.

Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired.

Makes 4 servings.

For dessert:

Toffee Surprise:

Prep time: 9 minutes

1 qt vanilla ice cream
4 (1 1/4 ounce) English toffee - flavored candy bars, coarsely crushed
1/4 cup Kahlua or other coffee - flavored liqueur

Spoon ice cream and crushed toffee bars evenly into four parfait glasses or dessert dishes. Just before serving, top each with 1 tablespoon Kahlua.

Makes 4 servings.