FRUIT KEBABS

 

FRUIT KEBABS

• 6 Strawberries
• ▢6  Chunks of Cantaloupe melon
• ▢6  Chunks Pineapple
• ▢3 Thick slices of kiwi (cut in half)
• ▢12 Blueberries
• ▢6 Grapes

INSTRUCTIONS

• Thread 1 strawberry, 1 cantaloupe melon chunk, 1 pineapple chunk, 1 half kiwi slice, 2 blueberries and 1 grape onto a bamboo skewer approx 9cm (7.5inch) long
• Place on a platter and serve with a dip of choice. 

Jell-O : Beach treats

 

Jell-O : Beach treats 

 National Eat your Jell-O day! And we are enjoying a great beach treat , these are perfect for a summer birthday party. 

• small box of blue jello
• 1 cup of hot water
• 1 cup of cold water
• 2 (9 oz.) clear cups
• 4 vanilla wafers

Ideas for beach themed candy

• jelly beans = beach rocks
• star sprinkles = starfish
• gummy bears = someone chilling on the beach
• Swedish fish = fish underwater

• Prepare jello by boiling 1 cup of water
• In a heatproof pitcher or bowl with a spout – mix the Jell-O packet and 1 cup of hot water
• Whisk until powder is dissolved
• Add the cold cup of water
• Pour the blue Jell-O into the clear cups and place them in the refrigerator for the length of time it takes for the Jell-O to gel. (This might take around 4 hours)
• When the Jell-O is firm, you can start to decorate the cups. (This can be done up to a day in advance)
• In a zip tight back, use a rolling pin to crush the vanilla wafers into “sand”
• Pour the cookie sand over half of the Jell-O cups
• Add decorations to the sand, like stars, jelly beans, and a gummy bear
• Push the palm tree into the jello – somewhere besides the bear and push the umbrella in over the bear
• If you want to add the fish:
• Just before serving, use a knife to cut a slit in the blue Jell-O and push the fish in – tail first

Vegetable Stir Fry

 

Vegetable Stir Fry ! 

You will never miss the meat- serve with Noodles or white rice... Enjoy 

• 1 tablespoon vegetable oil
• 1/2 cup carrots peeled and sliced
• 1 cup mushrooms sliced
• 1 cup broccoli florets
• 3/4 cup bell peppers sliced, I used red and yellow
• 1 cup snow peas trimmed
• 1/2 cup water chestnuts drained and sliced
• 3/4 cup baby corn drained and sliced
• 2 teaspoons garlic minced
• 1 teaspoon ginger minced
• salt and pepper to taste

For the sauce

• 1/4 cup vegetable broth can also use chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender. 
• Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.
• Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off. 
• Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
• In a bowl, whisk together the vegetable broth, soy sauce and honey.
• Pour the soy sauce mixture over the vegetables and cook for 30 seconds.
• In a small bowl mix the cornstarch with a tablespoon of cold water.
• Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. 
• Serve immediately, over rice if desired.

FRUIT KEBABS

 

FRUIT KEBABS

• 6 Strawberries
• ▢6  Chunks of Cantaloupe melon
• ▢6  Chunks Pineapple
• ▢3 Thick slices of kiwi (cut in half)
• ▢12 Blueberries
• ▢6 Grapes

INSTRUCTIONS

• Thread 1 strawberry, 1 cantaloupe melon chunk, 1 pineapple chunk, 1 half kiwi slice, 2 blueberries and 1 grape onto a bamboo skewer approx 9cm (7.5inch) long
• Place on a platter and serve with a dip of choice. 

Tuna Casserole with Egg Noodles

 

Tuna Casserole with Egg Noodles : 

This Classic is perfect for your family at Lent time. Enjoy the simple tasty recipe.... Lisa 

• 16 ounces wide egg noodles
• 1 cup frozen peas
• 10 ounces canned tuna drained (2 small cans)
• 2 cans condensed cream of mushroom soup* 10.5 ounces, each
• 1 cup milk
• 1 cup shredded cheddar cheese
• ½ cup panko bread crumbs
• 1 tablespoon butter melted
• salt and pepper to taste

Directions:

• Boil egg noodles according to package directions, drain and return to pot.
• To the noodles, add the peas, tuna, soup, milk, and shredded cheddar. Stir to combine. Add salt and pepper to taste.
• Press noodles into a 9x13 inch buttered casserole dish.
• Mix together the panko crumbs and melted butter and sprinkle over the noodle mixture.
• Bake at 375F for 15 to 20 minutes, until bubbling and browned on top.

Crockpot Sweet and Sour Chicken

 

Happy Chinese New Year!   

For the sauce:

• ¼ cup soy sauce
• ⅓ cup honey
• ⅓ cup ketchup
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger

For the chicken:

• 1 ½ lbs boneless, skinless chicken breasts, diced into 1" chunks
• ½ cup cornstarch
• 1 tablespoon oil
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 (15 oz) can pineapple chunks in 100% juice (do not drain)

• In a medium bowl, whisk together all sauce ingredients until well combined. Set aside.
• In a ziplock bag place chicken and cornstarch -and shake to coat. Then place in a skillet with oil and fry to golden brown. Take out and Drain. 
• Add the diced bell peppers and pineapple chunks (with juice) into the bottom of the slow cooker.

  • Place chicken into the slow cooker.
  • Pour the mixed sauce over the top of the chicken and vegetables; stir gently and cover. Cook on Low for 3 to 4 hours. 
  • Serve with white rice and sprinkled with sesame seeds. 

Cabbage and SAUSAGE

 

Lisa's Tasty Tuesday  Recipe : 

• 2 1/2 tbsp olive or avocado oil
• 4 full cooked sausages, sliced into circles 1/4 inch thick
• 1 tbsp garlic, minced
• 1 small head of cabbage, shredded
• 1 tsp salt
• 1/2 tsp black pepper

• Heat 1 tablespoon of olive oil in a large skillet . Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
• Add remaining 1 1/2 tablespoons of oil to skillet with the garlic. Sauté for 1 minute or until garlic starts to get that golden color.
• Add shredded cabbage, salt, pepper, and crushed red pepper flakes . Stir. Let cook, stirring occasionally, until cabbage is close to tender, about 10 minutes.
• Add sausage back to pan and stir until combined with cabbage. Cook for another 3 to 5 minutes until sausage is warmed and cabbage is tender. Taste and add more salt if desired.