Sesame Chicken

Ingredients:

marinade

1 TBS sesame oil
1 1/2 tsp soy sauce
1 1/2 tsp rice wine vinegar
1 tsp ginger
1 tsp cornstarch

1 lb boneless, skinless chicken tenders

1 tsp sesame seeds

sauce

1/4 cup water
1 bouillon cube
1 TBS sesame oil
1 TBS honey
1 tsp white rice vinegar
1/2 tsp red chili flakes
2 tsp cornstarch

1 tsp vegetable oil
1/2 tsp minced garlic
1 cup frozen peas

Directions...

1.   Prepare marinade.  Combine marinade ingredients in a small mixing bowl or large Ziploc bag.  (sesame oil, soy sauce, rice wine vinegar, ginger, cornstarch)  Mix well, add chicken tenders.  Refrigerate a minimum of 20 minutes.

2.  Toast sesame seeds.  To toast the sesame seeds, use a small DRY skillet.  Toast for approximately 1-2 minutes until seeds begin to brown.  Set aside to cool.

3.  Combine the sauce ingredients (water, bouillon, soy sauce, sesame oil, honey, rice vinegar, chili flakes, cornstarch) in a small bowl or measuring cup.

4.  In a HOT skillet, add oil and garlic and begin to stir-fry.  Moving the garlic quickly - add the chicken tenders and continue to cook until no longer pink.  Next top the chicken with the peas and cook for about a minute before adding the sauce blend.  Allow the ingredients to simmer and thicken.

5.  Serve with rice or noodles, top with toasted sesame seeds.

HINT: Next time we will use sugar snap peas instead of regular peas.  The additional or removal of the red chili flakes can be adjusted for personal preference.  Here, we like it hot!  Enjoy!!

Pork Tenderloin Stir-fry

Ingredients:

• 1 1/2 lb pork tenderloin, thinly sliced
• 2 tsp vegetable oil
• 1 (4 oz) can sliced mushrooms, drained
• 3 green onions, sliced
• 1/2 small head cabbage, thinly sliced
• 1 can bean sprouts, drained
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp sugar
• 3 TBS soy sauce
• hot, cooked rice

Directions:

1. Start with a preheated deep skillet or wok. Stir-fry the sliced pork in hot oil until no longer pink.
2. Add mushrooms, onions, and peas: continuing to stir-fry for 3-5 minutes.
3. Add cabbage, bean sprouts, garlic, ginger, and sugar. Stir-fry for 5-10 minutes.
4. Stir in soy sauce.
5. Serve over hot prepared rice.

Hint: My teenagers cooked this meal for our family. From assembling the ingredients, to prepping the vegetables, to reading and following the recipe directions. Get your family involved in the kitchen! It is good for them, (and you too)!

7 Layer Salad

Sometimes my boys grumble when I tell them we will be eating salad. Not always though, they absolutely love eating this 7 Layer Salad!

I think the first time we ever tasted it was at a Church Potluck dinner. Now they ask for it as a main course on the dinner menu.

So easy and so delicious!

Ingredients:

1 - lettuce, torn into bite size pieces
2 - red onion, diced
3 - green peas (frozen, thawed tastes best)
4 - cauliflower, diced to bite size pieces
5 - salad dressing or mayonnaise, sprinkled with dry ranch dressing seasoning mix
6 - shredded cheddar cheese
7 - crumbled bacon pieces

Layer in a refrigerator safe dish with a lid. Prepare in advance, and allow to chill in fridge up to 4 hours prior to serving.