Tomato Soup

Serve with a grilled cheese sandwich.

Grilled Chicken Drumsticks

Curry

serve over rice or with naan bread

Stir Fry

Ingredients:

½ cup Yoshido’s Gourmet Sauce (or one of Panda's sauces)

4 Chicken Thighs
mixed frozen veggies
cashews
onion, sauteed (optional)

rice (on the side)

Directions:

In a pot, pour ¼ cup of desired sauce on the bottom. Put frozen chicken thighs in pot. Drizzle more sauce on top. Add ¼ cup water and boil chicken until cooked.  Leaving sauce in the pot, remove chicken and cut into medium sized strips.  Place in a frying pan with sauteed onion slices. Fry the chicken a bit. Put chicken and onion back into sauce and add frozen veggies. Heat through. Add cashews. Serve over rice.

Steak Tacos

Steak Tacos

Look for Carne Asada, if not, you can use a round rump roast, cut into small, thin strips. 

If meat is slightly frozen, it is easier to cut into small, thin strips. 

When cooking... 

melt 2-4 Tbs. butter in a frying pan

season with garlic salt and cajan style seasoning - sprinkle generously

season with pepper and onion powder - sprinkle a bit 

Drizzle 2-3 TBS olive oil over top

Stir and season again...

season with garlic salt and cajan style seasoning - sprinkle generously

season with pepper and onion powder - sprinkle a bit 

add a little ranch seasoning

cook until slightly blackened. 

Corn Chowder

Chicken salad pita sandwich

Baked French Toast

Ingredients:
¾ cup butter
1 ½ cups brown sugar
3 Tbs light corn syrup

1-2 baguette's (depending on the length, batter will be enough for 24-36 rounds) or 1 loaf French bread, cut into 1 inch thickness

6 eggs

2 cups milk

1 tsp. vanilla

Directions:

Melt butter in a saucepan and add brown sugar and corn syrup. Heat over medium heat. Do not boil. 

Spray cookie sheet and pour hot brown sugar mix on the cookie sheet. (For less mess, use oversized parchment paper and allow the paper to go up over the edges of the pan.) Pour milk mixture (milk, eggs and vanilla) into a dish and dip bread slices making sure they soak up the mixture. Place into pan on top of brown sugar mixture and scrunch pieces together (should get about 32-36 slices in each pan). Cover the baking dish with plastic wrap and refrigerate overnight. The next morning, preheat oven to 350 degrees and place uncovered dish in oven for 30 min. or until firm and slightly browned. Brown sugar mixture should be bubbling. Can be served directly from dish or turned over and served onto plates. Serves 8 to 10 people. 

Sausage, Hash brown Egg Casserole

Ingredients:

6 eggs

1-2 cups grated cheese

1 ½ cups milk
Bacon, sausage or ham (cooked in frying pan) and cut into bite size pieces

Salt and pepper to taste
Ranch seasoning to taste

1 bag frozen shredded hash browns

Directions:

Make the night before and let sit in fridge over night (if using frozen hash browns). If making the morning of, cook the hash browns slightly before putting in casserole dish.

Spray 9 by 13 pan. In a large bowl mix eggs, most of cheese, cooked meat, milk and salt and pepper and ranch. Stir in hash browns.  Spread into 9 by 13. 

Bake 45 min at 375

The last five minutes of cooking add extra cheese on top, bake until melted.

Buffalo Chicken Wing Sauce

Ingredients: 

1/2 cup of water
½ onion, chopped
1 chopped garlic
1 good sized tomato (or two small ones), chopped
1/2 stick of butter
½ cup hot wing sauce
1-2 tsp lemon juice
1 teaspoon of honey
1/4 cup of ketchup

Directions:

Fry up onion, garlic, and tomato and hot wing sauce in butter. Let cook for about five minutes, stirring occasionally.

Put in blender along with 1/2 cup of water, and salt. Blend on high for two minutes. Add the lemon juice, honey and ketchup, and blend again for a few seconds. Pour back into the pan where you melted the butter, and let it simmer for a good 20 minutes.

Goes great with Gorgonzola cheese sauce and noodles

Then what!?!!