Easy Brown Sugar Coconut Sauce (pictured on shrimp & steamed veggies as Coconut Shrimp)
1 cup of 1% milk, rice milk, or soy milk
3/4 cup shredded or crushed coconut
4 tbsp brown sugar
2 tbsp corn starch
1 tbsp mayonnaise or "whipped dressing"
----Recipe as posted makes about 2 servings of sauce. This is a brown sauce which is colored by the sugar, for a more traditional white coconut sauce use white sugar.
Put all of that stuff in a saucepan together. Stir it up. Heat on High until it starts to boil, then turn it down to low heat. Stirring frequently, cook approximately 15min or until the sauce thickens. Cooking time may vary for larger batches; the coconut should be softer & not as crunchy when it is done.
5 poblano peppers
2/3 cups rice (measure uncooked rice)
2/3 cups cheddar or yellow cheese substitute
1/2 cup diced onion
1 Roma tomato, diced --OR-- 1/2 normal tomato, diced --OR-- a little can of diced tomato
1 can (approx 1.5 cups) kidney beans --OR-- 1 cup cooked ground meat --OR-- a combination of both
2/3 cup tomato sauce
4 tbsp chili powder
A sprinkle of garlic salt
(optional) 2 tbsp cream cheese or nondairy cream cheese substitute
(optional) your favorite type of Tabasco hot sauce
Lay the poblano peppers on their side. Cut them in a cross shape, with the top of the cross in the middle of the large part of the pepper, & remove the seeds & inside-pepper-stuff. Rinse the pepper out to get rid of anything stuck inside it. Set them in a baking pan.
Cook the rice as you cook rice. Add the onion, beans, & tomato to the rice when it's about halfway done (there will be more rice than water but the rice will still be drippy.) Stir it in. Once the rice absorbs all of the water, add ground meat, cheese & cream cheese, chili powder, & garlic salt. Stir it in. It's okay to taste it (go ahead!) & add a little more garlic salt or chili powder to taste. You can also add a few shots of Tabasco at this point, if everyone likes hot things. Cook for about 5 minutes while stirring constantly. Turn the burner off & allow the stuffing to cool.
Preheat oven to 375. If you start preheating immediately when you turn off the burner for the stuffing, by the time your oven is preheated, the stuffing should be cool enough to handle. Jam the stuffing all up in the peppers, making sure you pack it into the top & bottom really well. Pour the entire 2/3rds cup tomato sauce evenly over the cuts in the peppers.
Maybe this recipe would be of interest to you, Iso?
PEARiyaki Stir Fry
2 whole bell peppers in any combination, diced (I used a whole green one & half each of a red & an orange one)
2 yellow zucchini squashes, sliced
10-20 individual snow peas, cut into 3rds (just grab like... a handful out of the bag)
2 large (or 3-4 small) pears, cut into large chunks (or a can of pears, doesn't make too much difference) Optional: Bamboo shoots. I didn't use them because I couldn't find any.
black pepper
Sesame teriyaki sauce (I used Kikkoman brand)
Steam the zucchini & bamboo shoots, if you have them, in a lidded pan at medium boil for about 5 minutes before draining, sprinkle 1 tbsp of black pepper over them, then add the bell peppers. Put enough teriyaki sauce over the veggies to just BARELY coat them in sauce when stirred. (About 1/8-1/6 cup, barely any at all. If you're using a new bottle the sauce level should still be in the neck of the bottle when you're done pouring.) Cook at medium heat until the sauce starts to boil at the bottom of the pan, then add snow peas & pears. Cook 10 minutes at low heat, stirring every minute.
Did you ever get around to trying that soup, Talore? Also if your phone has a camera, that's what we do around here... the pictures do not need to be masterpieces, obviously.
I've got another fun one, I'm going to have to try it with the vegetarian ground meat substitute one of these days (I think this recipe should work with the ground veggie , but unfortunately I don't get too much opportunity for vegetarian cooking since I often have to cook for others).
The Best Taco Meat Ever
(Excuse my lovely picture of unfolded tacos.)
about 1/2 pound of your ground meat of choice (mine was turkey)
1/3rd cup lime juice
3 tbsp chili powder
4 tbsp honey
Cook meat in mixture of lime juice, honey, & chili powder in a frying pan... just until it's not pink anymore. Then drain, add a bit of salt, & finish cooking in dry pan. Not spicy at all but tastes great! Very quick & easy to make.
5-6 Russet potatoes, skin on, diced
2 cups water
6oz sour cream
3 cups shredded cheddar cheese
3/4 cup diced green onions
(optional) 10-15 slices of cooked bacon, diced
Salt
Black Pepper
Rosemary
Sage
Dice your potatoes & throw them into a large pot with just enough water to cover them. Add 1tbsp rosemary, 2 tbsp sage, & 3tbsp black pepper. Cover the pot. Cook on high until boiling & then turn heat down to low. Leave the pot covered. Let the potatoes cook until they're soft, which should take 2-4 hours. Stir every 20 minutes or so. Once potatoes are soft, drain them & mash about half of the potato chunks. Add in 2 cups of water & turn heat up to 2 or 3. Add diced onions, sour cream, cheddar, & bacon. Add salt to taste. Cook covered for 30 minutes, stirring every 10 minutes.
I'm going to take a better picture of one of the noodles that didn't flip upside down & empty itself when I stuck it on a plate.
Veggie Stuffed Noodles
Mushrooms
Black Olives
Spinach
Large Noodles (I used shells because that's what Walmart had but manicotti would be good too)
8oz cream cheese
1/2 can of pea soup
1 jar (24oz) of marinara sauce
1 1/2 cups mozzarella
1/2 cup parmesan
Parsley
Garlic Salt
Crushed Red Pepper
--- A food processor
Preheat your oven to 350 degrees.
So I put mushrooms & olives in the food processor until it was full all the way, then chopped them. Then, I filled the food processor with spinach twice & chopped that too. Mix all the veggies together in a bowl with 1/4 cup parmesan, 1 cup mozzarella, half a can of pea soup, & cream cheese. Put it in the microwave for a minute or so until everything is gooey & stir it. Add parsley flakes & garlic salt to taste (seriously, taste it, it would be a good veggie dip too). Spoon it into uncooked noodles. Put a thin layer, about 1/4 the jar, of marinara sauce & 1 cup of water in the bottom of a baking tray. Set your stuffed noodles on top. Add the rest of the marinara on top of the noodles. Bake for 45 minutes at 350 degrees. Take it out, poke any remaining hard places in the noodles under the sauce, top with the rest of the mozzarella & parmesan, bake for another 10 minutes. Sprinkle with crushed red pepper after serving.
I'm pretty sure this recipe would taste good with different veggies too. Try it!
No-bake Cheesecake (chocolate version shown in pic)
8oz cream cheese
2 cups milk
1 packet instant pudding mix
Graham-cracker crust (I use premade because I'm lazy)
Stir the cream cheese & 1/2 cup of milk together until it's as smooth as you can get it (I use lactose-free non-dairy cream cheese so mine was not very smooth, but microwaving it for a minute helped). Stir in the pudding & the other 1 1/2 cups of milk, stir with whisk or beat with an egg beater just until it's smooth. Pour it immediately into the graham cracker crust, spread it out until it's even. Put in the fridge for an hour.
I used chocolate pudding for a chocolate cheesecake. Lemon pudding mix makes a traditional cheesecake-flavored cheesecake. Try it with different flavors or toppings, the only one I've found so far that DOESN'T work is tapioca.
Veggie Chili
2 cans of kidney or pinto beans (or 1 can each)
1 small can of tomato paste
---use the empty tomato paste can to measure the correct amount of water into the pot
3 jalapenos, diced
1/4 large red onion, diced
1 bell pepper, diced
1 tbsp minced garlic
2 tbsp malt vinegar
Onion salt
a whole bunch of Chili powder
Parsley
Take all of those ingredients & dump them in a pot. Add salt, chili powder, & parsley to taste. Simmer on low heat (burner level 2-3 on most ovens), stirring frequently, for about 30 minutes. Top with shredded cheese as shown immediately after serving. Substitute jalapenos for hotter peppers if you can handle it, or add extra peppers.
This makes a great side dish; I served my veggie chili with a veggie burger on sourdough bread!
So there has been a lot of cooking going on & I have made sure there are pretty pics to go along with the delicious recipes!
Double-layer Meatloaf
1.5 lbs ground beef
2 eggs
1 cup saltine cracker crumbs OR 1 cup oats (like oatmeal but not in individual packages)
1/4 cup diced onion
1/4 cup diced bell pepper
(optional) 1/4 cup diced mushroom
Honey
Seasoning salt
BACON
Put all the ingredients EXCEPT the bacon in a bowl & mix them together by hand (gross, I know). You should drizzle 3-4 lines of honey across the top of the stuff in the bowl & sprinkle 1-2ish tbsp of seasoning salt based on how much you like salt. Put half of it in a meatloaf pan, then put 4-5 slices of raw bacon on top. Put the other half of it on top of the bacon & add another 4-5 slices of bacon to the top of it. Bake at 350 for 1 hour.
Mashed Cauliflower
1 head of Cauliflower
4 tbsp butter or margarine or whatever you use
Yellow cheese or lactose-free substitute
(optional) Crumbled bacon or soy bacon bits
(optional) Diced green onions
Black pepper
Seasoning salt
Steam the cauliflower until it's mashable, then mash it. Mix in butter, black pepper, & seasoning salt to taste. Put a serving on a plate or bowl. Top with cheese, put in the microwave for 30 seconds to melt the cheese. Add bacon & chopped green onions to taste.
Why cauliflower instead of mashed potatoes? Cauliflower is approximately 20 calories less & 10grams of carbs less than potatoes, per pound. I'm a little bit sensitive to carbs so I found a way to make cauliflower taste acceptably enough like mashed potatoes.
Apple Juice Porkchops
Pork Chops
1-2 cups apple juice
Salt
Black pepper
Brown sugar
Lay the pork chops in a pan & pour enough apple juice to cover them. Sprinkle a little bit of salt & black pepper over the top. Cook at medium heat, flipping about once every 10 minutes, until the apple juice begins to caramelize on the outside of the pork chop. Add a pinch of brown sugar to each side of the pork chop. Measure with a meat thermometer, when it reaches 165 degrees it's done. Do not let the apple juice burn, add more to the pan as needed.
Sweet&Sour Orange Pineapple Stir-fry
Chicken (as pictured), beef, pork, tofu (or leave the meat out entirely if you want!)
1 Bottle of sweet&sour sauce (I used Kraft brand)
1 regular-size can of mandarin oranges
1 regular-size can of pineapple chunks
--CHOOSE AT LEAST 3 OF THE FOLLOWING--
Broccoli
Diced onions
Diced bell pepper
Carrot slices
Snow peas
Bamboo shoots
Water chestnuts
Cook your meat or meat substitute in 1 shot of pineapple juice from the can & 1 shot of mandarin orange juice from the can. Using enough veggies to be equal to or greater than the amount of meat you're preparing, put all of your chosen veggies in a pan along with the pineapple & mandarin oranges. Cover the veggies in sweet&sour sauce. Cook until the oranges disintegrate into the sauce. Serve plain or over rice.
2-3 chicken breasts, cut into very small pieces
1 cup dried cranberries
3 large celery stalks, diced
1.5 cups fresh seedless green grapes, cut into quarters
1 medium apple, diced
mayo or Miracle Whip or valid substitute
Cook the chicken however you want (I put honey & lemon pepper in mine). After a couple minutes of cooking, add in the celery. Wait a couple more minutes, add the apple. When the chicken is about half cooked, add the grapes & cranberries. When the chicken is done, add as much mayo or Miracle Whip as suits your taste. (I usually use about enough to make it all slightly wet so that it sticks together.) Serve cold in sandwiches. This recipe makes A LOT, & is probably best for large households or people who really like eating chicken salad for lunch everyday. Recommend halving the recipe (still a lot) &/or freezing half of it for later use.
I do not measure stuff while cooking but I kind of know what & how much goes in. I just kind of toss things together & it turns out tasting like pure awesome. Here's a few of my favorites for you to play with, if you're inclined to do so:
Chicken BLT Noodles
Rotini Noodles - I like wheat ones or the 3-color veggie ones. About 4 servings' worth, read your nutrition label.
Cook like you cook noodles.
Chicken - best cooked in honey & chili powder. Yum. About 2-3 medium breasts.
Cut into small cubes, place in frying pan with a drizzle of honey & a bit of chili powder. Cook until cooked.
Bacon - About half a package, any kind will do. I like turkey bacon.
Cook like you cook bacon. Cut or tear into pieces approximately 1/2-3/4 inch wide & long.
Cherry Tomatoes - 1 package.
Shredded Lettuce - 3-4 cups. Or more if you like lettuce. Can't go wrong with lettuce.
Mayo or other Mayo-like substance - I use about half a cup to 3/4s of a cup, enough to lightly coat everything in mayo but not enough to drown things in mayo. Unless you like mayo, then add tons of mayo. Just add mayo until it tastes good to you, okay?
Cook cookable stuff, let it cool in fridge. Put in veggies & mayo, stir together. Serve cold. Yum like crazy.
Eggplant & Zucchini Casserole
1 Eggplant, skin on, cut in chunks
1 each. Yellow Zucchini & Green Zucchini, cut into small rounds with the skin on
2 bell peppers, any color, cut in chunks
1 can diced tomatoes (or dice your own, I'm lazy)
1/2 cup diced green onions
Shredded cheese (yellow types taste best, suggest Cheddar but do what you want)
(Optional)
Sliced Mushrooms
Bacon, half package, cooked & diced.
Preheat oven to 400, put all veggies in a dish or cakepan or whatever you have to stick in the oven. Cook 10-15 minutes or until the tomato juice from the diced tomatoes has been boiling for a little bit. Remove, stir (optionally, stir in bacon), cover in cheese. Put back in oven, cook 10 more minutes or until cheese melts. Yum like crazy.
Peach Chicken
2-3 Chicken Breasts
Cut into small cubes.
1 large can of peaches
1 can frozen orange juice concentrate
Corn Starch
Cinnamon
Malt Vinegar
Put chicken & orange juice in a frying pan. Add peaches & about half the peach juice from the can & 2-3 large spoonfuls of corn starch. Add about 1/4 - 1/2 a cup of malt vinegar. Cinnamon all over that, just however much you like cinnamon put that much on, okay? Cook on medium-high until the chicken is done, then turn to low heat. The sauce the chicken is cooking in should thicken a bit after a few minutes of simmering, if it doesn't stir in another half-spoonful of cornstarch (stir well!) & allow to simmer a few more minutes. Serve over rice or (my favorite, way better than rice) steamed broccoli. Yum like crazy.
Edit: & one I just played around with last night!
Banana Ice Cream (Rocky Road)
4 bananas
1/4th cup nondairy milk substitute (soy, almond, whatever)
(optional) 2 tablespoons of nondairy whipped topping - makes it fluffier.
4 tablespoons unsweetened cocoa powder
3 teaspoons sugar
A little shot of vanilla extract. Like barely any. Just a little.
Put all that in the blender & run it until it's smooth.
Easy Brown Sugar Coconut Sauce (pictured on shrimp & steamed veggies as Coconut Shrimp)
1 cup of 1% milk, rice milk, or soy milk
3/4 cup shredded or crushed coconut
4 tbsp brown sugar
2 tbsp corn starch
1 tbsp mayonnaise or "whipped dressing"
----Recipe as posted makes about 2 servings of sauce. This is a brown sauce which is colored by the sugar, for a more traditional white coconut sauce use white sugar.
Put all of that stuff in a saucepan together. Stir it up. Heat on High until it starts to boil, then turn it down to low heat. Stirring frequently, cook approximately 15min or until the sauce thickens. Cooking time may vary for larger batches; the coconut should be softer & not as crunchy when it is done.
Happy cooking!
Stuffed Peppers
5 poblano peppers
2/3 cups rice (measure uncooked rice)
2/3 cups cheddar or yellow cheese substitute
1/2 cup diced onion
1 Roma tomato, diced --OR-- 1/2 normal tomato, diced --OR-- a little can of diced tomato
1 can (approx 1.5 cups) kidney beans --OR-- 1 cup cooked ground meat --OR-- a combination of both
2/3 cup tomato sauce
4 tbsp chili powder
A sprinkle of garlic salt
(optional) 2 tbsp cream cheese or nondairy cream cheese substitute
(optional) your favorite type of Tabasco hot sauce
Lay the poblano peppers on their side. Cut them in a cross shape, with the top of the cross in the middle of the large part of the pepper, & remove the seeds & inside-pepper-stuff. Rinse the pepper out to get rid of anything stuck inside it. Set them in a baking pan.
Cook the rice as you cook rice. Add the onion, beans, & tomato to the rice when it's about halfway done (there will be more rice than water but the rice will still be drippy.) Stir it in. Once the rice absorbs all of the water, add ground meat, cheese & cream cheese, chili powder, & garlic salt. Stir it in. It's okay to taste it (go ahead!) & add a little more garlic salt or chili powder to taste. You can also add a few shots of Tabasco at this point, if everyone likes hot things. Cook for about 5 minutes while stirring constantly. Turn the burner off & allow the stuffing to cool.
Preheat oven to 375. If you start preheating immediately when you turn off the burner for the stuffing, by the time your oven is preheated, the stuffing should be cool enough to handle. Jam the stuffing all up in the peppers, making sure you pack it into the top & bottom really well. Pour the entire 2/3rds cup tomato sauce evenly over the cuts in the peppers.
Bake for 20 minutes & enjoy!
PEARiyaki Stir Fry
2 whole bell peppers in any combination, diced (I used a whole green one & half each of a red & an orange one)
2 yellow zucchini squashes, sliced
10-20 individual snow peas, cut into 3rds (just grab like... a handful out of the bag)
2 large (or 3-4 small) pears, cut into large chunks (or a can of pears, doesn't make too much difference)
Optional: Bamboo shoots. I didn't use them because I couldn't find any.
black pepper
Sesame teriyaki sauce (I used Kikkoman brand)
Steam the zucchini & bamboo shoots, if you have them, in a lidded pan at medium boil for about 5 minutes before draining, sprinkle 1 tbsp of black pepper over them, then add the bell peppers. Put enough teriyaki sauce over the veggies to just BARELY coat them in sauce when stirred. (About 1/8-1/6 cup, barely any at all. If you're using a new bottle the sauce level should still be in the neck of the bottle when you're done pouring.) Cook at medium heat until the sauce starts to boil at the bottom of the pan, then add snow peas & pears. Cook 10 minutes at low heat, stirring every minute.
I've got another fun one, I'm going to have to try it with the vegetarian ground meat substitute one of these days (I think this recipe should work with the ground veggie , but unfortunately I don't get too much opportunity for vegetarian cooking since I often have to cook for others).
The Best Taco Meat Ever
(Excuse my lovely picture of unfolded tacos.)
about 1/2 pound of your ground meat of choice (mine was turkey)
1/3rd cup lime juice
3 tbsp chili powder
4 tbsp honey
Cook meat in mixture of lime juice, honey, & chili powder in a frying pan... just until it's not pink anymore. Then drain, add a bit of salt, & finish cooking in dry pan. Not spicy at all but tastes great! Very quick & easy to make.
Potato Soup
5-6 Russet potatoes, skin on, diced
2 cups water
6oz sour cream
3 cups shredded cheddar cheese
3/4 cup diced green onions
(optional) 10-15 slices of cooked bacon, diced
Salt
Black Pepper
Rosemary
Sage
Dice your potatoes & throw them into a large pot with just enough water to cover them. Add 1tbsp rosemary, 2 tbsp sage, & 3tbsp black pepper. Cover the pot. Cook on high until boiling & then turn heat down to low. Leave the pot covered. Let the potatoes cook until they're soft, which should take 2-4 hours. Stir every 20 minutes or so. Once potatoes are soft, drain them & mash about half of the potato chunks. Add in 2 cups of water & turn heat up to 2 or 3. Add diced onions, sour cream, cheddar, & bacon. Add salt to taste. Cook covered for 30 minutes, stirring every 10 minutes.
Insanely delicious.
Veggie Stuffed Noodles
Mushrooms
Black Olives
Spinach
Large Noodles (I used shells because that's what Walmart had but manicotti would be good too)
8oz cream cheese
1/2 can of pea soup
1 jar (24oz) of marinara sauce
1 1/2 cups mozzarella
1/2 cup parmesan
Parsley
Garlic Salt
Crushed Red Pepper
--- A food processor
Preheat your oven to 350 degrees.
So I put mushrooms & olives in the food processor until it was full all the way, then chopped them. Then, I filled the food processor with spinach twice & chopped that too. Mix all the veggies together in a bowl with 1/4 cup parmesan, 1 cup mozzarella, half a can of pea soup, & cream cheese. Put it in the microwave for a minute or so until everything is gooey & stir it. Add parsley flakes & garlic salt to taste (seriously, taste it, it would be a good veggie dip too). Spoon it into uncooked noodles. Put a thin layer, about 1/4 the jar, of marinara sauce & 1 cup of water in the bottom of a baking tray. Set your stuffed noodles on top. Add the rest of the marinara on top of the noodles. Bake for 45 minutes at 350 degrees. Take it out, poke any remaining hard places in the noodles under the sauce, top with the rest of the mozzarella & parmesan, bake for another 10 minutes. Sprinkle with crushed red pepper after serving.
I'm pretty sure this recipe would taste good with different veggies too. Try it!
No-bake Cheesecake (chocolate version shown in pic)
8oz cream cheese
2 cups milk
1 packet instant pudding mix
Graham-cracker crust (I use premade because I'm lazy)
Stir the cream cheese & 1/2 cup of milk together until it's as smooth as you can get it (I use lactose-free non-dairy cream cheese so mine was not very smooth, but microwaving it for a minute helped). Stir in the pudding & the other 1 1/2 cups of milk, stir with whisk or beat with an egg beater just until it's smooth. Pour it immediately into the graham cracker crust, spread it out until it's even. Put in the fridge for an hour.
I used chocolate pudding for a chocolate cheesecake. Lemon pudding mix makes a traditional cheesecake-flavored cheesecake. Try it with different flavors or toppings, the only one I've found so far that DOESN'T work is tapioca.
Veggie Chili
2 cans of kidney or pinto beans (or 1 can each)
1 small can of tomato paste
---use the empty tomato paste can to measure the correct amount of water into the pot
3 jalapenos, diced
1/4 large red onion, diced
1 bell pepper, diced
1 tbsp minced garlic
2 tbsp malt vinegar
Onion salt
a whole bunch of Chili powder
Parsley
Take all of those ingredients & dump them in a pot. Add salt, chili powder, & parsley to taste. Simmer on low heat (burner level 2-3 on most ovens), stirring frequently, for about 30 minutes. Top with shredded cheese as shown immediately after serving. Substitute jalapenos for hotter peppers if you can handle it, or add extra peppers.
This makes a great side dish; I served my veggie chili with a veggie burger on sourdough bread!
& yes, apparently I forgot to add that all of the previous recipes can apparently be made with Spam lol.
Double-layer Meatloaf
1.5 lbs ground beef
2 eggs
1 cup saltine cracker crumbs OR 1 cup oats (like oatmeal but not in individual packages)
1/4 cup diced onion
1/4 cup diced bell pepper
(optional) 1/4 cup diced mushroom
Honey
Seasoning salt
BACON
Put all the ingredients EXCEPT the bacon in a bowl & mix them together by hand (gross, I know). You should drizzle 3-4 lines of honey across the top of the stuff in the bowl & sprinkle 1-2ish tbsp of seasoning salt based on how much you like salt. Put half of it in a meatloaf pan, then put 4-5 slices of raw bacon on top. Put the other half of it on top of the bacon & add another 4-5 slices of bacon to the top of it. Bake at 350 for 1 hour.
Mashed Cauliflower
1 head of Cauliflower
4 tbsp butter or margarine or whatever you use
Yellow cheese or lactose-free substitute
(optional) Crumbled bacon or soy bacon bits
(optional) Diced green onions
Black pepper
Seasoning salt
Steam the cauliflower until it's mashable, then mash it. Mix in butter, black pepper, & seasoning salt to taste. Put a serving on a plate or bowl. Top with cheese, put in the microwave for 30 seconds to melt the cheese. Add bacon & chopped green onions to taste.
Why cauliflower instead of mashed potatoes? Cauliflower is approximately 20 calories less & 10grams of carbs less than potatoes, per pound. I'm a little bit sensitive to carbs so I found a way to make cauliflower taste acceptably enough like mashed potatoes.
Apple Juice Porkchops
Pork Chops
1-2 cups apple juice
Salt
Black pepper
Brown sugar
Lay the pork chops in a pan & pour enough apple juice to cover them. Sprinkle a little bit of salt & black pepper over the top. Cook at medium heat, flipping about once every 10 minutes, until the apple juice begins to caramelize on the outside of the pork chop. Add a pinch of brown sugar to each side of the pork chop. Measure with a meat thermometer, when it reaches 165 degrees it's done. Do not let the apple juice burn, add more to the pan as needed.
Sweet&Sour Orange Pineapple Stir-fry
Chicken (as pictured), beef, pork, tofu (or leave the meat out entirely if you want!)
1 Bottle of sweet&sour sauce (I used Kraft brand)
1 regular-size can of mandarin oranges
1 regular-size can of pineapple chunks
--CHOOSE AT LEAST 3 OF THE FOLLOWING--
Broccoli
Diced onions
Diced bell pepper
Carrot slices
Snow peas
Bamboo shoots
Water chestnuts
Cook your meat or meat substitute in 1 shot of pineapple juice from the can & 1 shot of mandarin orange juice from the can. Using enough veggies to be equal to or greater than the amount of meat you're preparing, put all of your chosen veggies in a pan along with the pineapple & mandarin oranges. Cover the veggies in sweet&sour sauce. Cook until the oranges disintegrate into the sauce. Serve plain or over rice.
Chicken Salad (for sandwiches)
2-3 chicken breasts, cut into very small pieces
1 cup dried cranberries
3 large celery stalks, diced
1.5 cups fresh seedless green grapes, cut into quarters
1 medium apple, diced
mayo or Miracle Whip or valid substitute
Cook the chicken however you want (I put honey & lemon pepper in mine). After a couple minutes of cooking, add in the celery. Wait a couple more minutes, add the apple. When the chicken is about half cooked, add the grapes & cranberries. When the chicken is done, add as much mayo or Miracle Whip as suits your taste. (I usually use about enough to make it all slightly wet so that it sticks together.) Serve cold in sandwiches. This recipe makes A LOT, & is probably best for large households or people who really like eating chicken salad for lunch everyday. Recommend halving the recipe (still a lot) &/or freezing half of it for later use.
Chicken BLT Noodles
Rotini Noodles - I like wheat ones or the 3-color veggie ones. About 4 servings' worth, read your nutrition label.
Cook like you cook noodles.
Chicken - best cooked in honey & chili powder. Yum. About 2-3 medium breasts.
Cut into small cubes, place in frying pan with a drizzle of honey & a bit of chili powder. Cook until cooked.
Bacon - About half a package, any kind will do. I like turkey bacon.
Cook like you cook bacon. Cut or tear into pieces approximately 1/2-3/4 inch wide & long.
Cherry Tomatoes - 1 package.
Shredded Lettuce - 3-4 cups. Or more if you like lettuce. Can't go wrong with lettuce.
Mayo or other Mayo-like substance - I use about half a cup to 3/4s of a cup, enough to lightly coat everything in mayo but not enough to drown things in mayo. Unless you like mayo, then add tons of mayo. Just add mayo until it tastes good to you, okay?
Cook cookable stuff, let it cool in fridge. Put in veggies & mayo, stir together. Serve cold. Yum like crazy.
Eggplant & Zucchini Casserole
1 Eggplant, skin on, cut in chunks
1 each. Yellow Zucchini & Green Zucchini, cut into small rounds with the skin on
2 bell peppers, any color, cut in chunks
1 can diced tomatoes (or dice your own, I'm lazy)
1/2 cup diced green onions
Shredded cheese (yellow types taste best, suggest Cheddar but do what you want)
(Optional)
Sliced Mushrooms
Bacon, half package, cooked & diced.
Preheat oven to 400, put all veggies in a dish or cakepan or whatever you have to stick in the oven. Cook 10-15 minutes or until the tomato juice from the diced tomatoes has been boiling for a little bit. Remove, stir (optionally, stir in bacon), cover in cheese. Put back in oven, cook 10 more minutes or until cheese melts. Yum like crazy.
Peach Chicken
2-3 Chicken Breasts
Cut into small cubes.
1 large can of peaches
1 can frozen orange juice concentrate
Corn Starch
Cinnamon
Malt Vinegar
Put chicken & orange juice in a frying pan. Add peaches & about half the peach juice from the can & 2-3 large spoonfuls of corn starch. Add about 1/4 - 1/2 a cup of malt vinegar. Cinnamon all over that, just however much you like cinnamon put that much on, okay? Cook on medium-high until the chicken is done, then turn to low heat. The sauce the chicken is cooking in should thicken a bit after a few minutes of simmering, if it doesn't stir in another half-spoonful of cornstarch (stir well!) & allow to simmer a few more minutes. Serve over rice or (my favorite, way better than rice) steamed broccoli. Yum like crazy.
Edit: & one I just played around with last night!
Banana Ice Cream (Rocky Road)
4 bananas
1/4th cup nondairy milk substitute (soy, almond, whatever)
(optional) 2 tablespoons of nondairy whipped topping - makes it fluffier.
4 tablespoons unsweetened cocoa powder
3 teaspoons sugar
A little shot of vanilla extract. Like barely any. Just a little.
Put all that in the blender & run it until it's smooth.
2 handfuls chocolate chips
1 handful crushed walnuts
1 handful marshmallows
Stir all that into the blended banana stuff.
Stick in freezer for 8-10 hours. ALL THE YUM FOREVER. It looks like this: