Easy Fried Rice

•  3 c. cooked white rice
• 3T. Sesame Oil
• 1 c. frozen peas and carrots, thawed
• 2 t. minced garlic
• 2 eggs, slightly beaten
• 1/4 c. Soy sauce

On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots, and garlic.  Stir fry until tender.  Lower the heat to medium low and push the mixture off to one side in the skillet, then pour your eggs on the other side of the skillet and stir fry until scrambled. Add the rice and soy sauce and blend all together.  Stir fry until heated thoroughly.

Cheez-It Crusted Chicken

This recipe is from the mind of my husband. I've got to say, he really impressed me tonight!

• Blended Cheez-Its (we used the smoked cheddar flavored crackers)
• 2 eggs
• Thawed chicken breasts cut into 1-2 inch strips
• Garlic powder
• Seasoning Salt
• Oil
• 2 T. flour

In a large frying pan, begin heating about 1/2 inch of oil.  In small bowl scramble eggs. In another bowl combine Cheez-Its, flour and garlic powder and seasoning salt to taste. 

Dip chicken strip into egg coating the whole thing. Then roll in Cheez-It mixture until evenly coated. Put into already hot frying pan and oil frying the chicken for a few minutes on each side until completely cooked and nicely browned.

{It was so tasty!! The chicken was nice and juicy and so flavorful not to mention a pretty easy and fast meal. Even better, my husband cooked. My kind of meal!}

Peppermint Chex Mix

• 6 c. Rice Chex cereal
• 1/3 c. coarsely crushed candy canes (4 regular canes or 12 miniature canes)
• 1 12. bag of white chocolate morsels

Line a cookie sheet with wax paper or aluminum foil.  Measure and pour cereal into a large bowl.  

In a microwavable bowl, melt the white chocolate on high for 1 minute and 30 seconds, stopping to stir it every 30 seconds until smooth. Stir in half of the crushed peppermint candy canes.

Pour over cereal; toss to evenly coat. Spread mixture in a single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes.  Gently break up coated cereal. Store in airtight container.

{This is what we are making for our friends and neighbors for Christmas this year. It is very simple, only takes a few minutes and is really tasty. I'm having a hard time not dipping into for a treat of my own! Enjoy!}

Chicken Ranch Lasagna

• 2 12 oz. can evaporated milk
• 1 1 oz. pkg. dry Ranch dressing mix ( no the dip)
• 3 c. cubed, cooked chicken
• 1/8 t. pepper
• 1 16 oz. box lasagna noodles, cooked (you'll only need 8-9 noodles)
• 1 1/2-2 c. cheddar cheese, grated
• 1 1/2 c-2 c. mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved.  Simmer uncovered for 25 minutes, stirring frequently.  Sauce will thicken slightly.  Layer half of lasagna noodles, chicken, sauce ans cheese well greased 9x13 inch pan.  Repeat layers again. Bake at 350 degrees for 35-40 minutes or until hot and bubbly.  Let rest 10 minutes before serving.

Quick Chili

• 1 lb. browned hamburger
• 2 cans Kidney beans
• 1 can Pinto beans
• 2 cans diced tomatoes
• Chili Powder
• Garlic Powder
• Pepper to taste

In a large pot combine all of the ingredients.  On medium high heat, bring to a boil.  Then reduce heat, cover and let simmer for 20 minutes stirring occasionally.  Serve topped with Frito's and cheese.

Simple as that!

Oriental Beef Stir-fry

• 1 lb. sirloin steak, cut 1 in. thick
• 1 16 oz. pkg. frozen oriental style veggies
• 2 3 oz. pkgs. low fat beef flavored ramen noodles, crumbled
• 1/2 c. low sodium Teriyaki sauce
• 1 1/2 c. water

 Cut beef across the grain into 1/8 in. thick strips.  Coat a large non-stick skillet or wok with cooking spray.  Heat over medium-high heat.  Stir-fry steak strips until no longer pink, about 3-4 minutes.  Remove to warm platter.

To same skillet, add water, teriyaki sauce, crumbled ramen noodles and contents of one seasoning package.  Cover and cook over medium-high heat for 4-5 minutes or until noodles soften.

Add frozen vegetables, cover and cook until vegetables are heated through and noodles are tender.

Stir in cooked beef and heat thoroughly.  Serve immediately over rice.

{This is one of my absolute favorite recipes! I picked it up in my high school foods class and have been making it every since.  I always look forward to the left overs the next day for lunch.  It's so simple and is so tasty, not to mention not too bad for you either.}