Mom....We're Hungry!

A surprisingly quick and easy stir fry. I'm always a fan of a one-dish dinner! Makes 4-5 servings Ingredients: 2 T Olive oil 1 bunch of asparagus broken into bite size pieces 1 8 oz. package of sliced mushrooms 1/2 tsp. salt 1/2 tsp. pepper 1/2 cup honey 1/2 cup light soy sauce 4-5 boneless, skinless chicken breasts, cut into bite size pieces 12 minced garlic cloves 4 tsp. sesame oil In a small bowl, mix honey and soy sauce, add the chicken to soak while sautéing the veggies.  Heat the olive oil over medium high heat and add asparagus, mushrooms, salt and pepper. Sauté for 5-10 minutes until cooked through. After cooked, move to a large mixing bowl. Remove the chicken from the marinade and cook about 3/4 of the way through (still slightly pink in the center). Add the garlic and remaining marinade sauce and cook chicken through. Toss with asparagus, mushrooms and sesame oil and serve on top of steamed jasmine rice! It was a hit with...

Modified from the Kroger recipe and coupon booklet I got in the mail. 1 box (12 oz.) Ronzoni Garden Delight Penne or Rotini Pasta 1 bag of frozen Steamfresh Corn 1/2 cup green onions, sliced 1 cup salsa 1 can (2.25 oz.) black olives, drained 8 oz. light sour cream 1/2 cup Cheddar cheese, shredded 2 cups chicken, cooked and diced (with a packet of taco seasoning) 1/4 cup cilantro or parsley, chopped 1 can (15 oz.) black beans, rinsed and drained Tortilla chips on the side Prepare pasta according to package directions. In a medium bowl, whisk together salsa and sour cream. In a large bowl, combine pasta, chicken, black beans, corn, green onions and black olives. Fold in salsa mixture; top with cheese and cilantro. Serve with tortilla chips, if desired. Makes 8 to 10 servings.

Monday- Cheddar Bacan Ranch Pull Apart Bread  and salad Tuesday- Garlic Parmesan Shrimp with roasted asparagus and Jasmine Rice Wednesday- Linguini with Scallops and Peas and fresh garlic bread Thursday- Southwest Chicken Pasta Salad Friday-Leave for Florida!

Tuesday- Chicken Sandwiches, Broccoli with Yukon Gold Alexia Fries Wednesday- Pulled BBQ Pork Sandwiches and Corn on the Cob Thursday- Sesame Chicken , Edamame, and Jasmine Rice Friday- One Pot Pasta

Monday- Buffalo Chicken Pasta -Ranch instead of Blue Cheese, rotisserie chicken, and no onion/light onion. Tuesday- Holy Yum Chicken with Jasmine Rice and fresh, steamed broccoli Wednesday- Skillet Nachos Thursday- Pork chops , asparagus and roasted potatoes Friday- Baked Ziti -meatless for lent! Saturday- Dine out Sunday- Monday- Tuesday- Wednesday-Conference Night! 

Ingredients: Bear Creek Tortilla Soup Mix 1 15.5 oz. can of Hot chili beans 3/4 lb. of chicken strips Shredded cheese and tortilla chips (as needed) Sour Cream (optional) I used the Bear Creek Tortilla Soup Mix below and followed the directions. Bring 8 cups of water to a rolling boil, whisk soup mix in and a little salt and pepper. After about 10 minutes, I added the can of beans and microwaved Tyson chicken below (used about 1/2 the bag and diced it). Then I let it all simmer about 10 more minutes. Makes about 9-10 cups. Topped with chips, cheese and sour cream....yummy!

On the menu... Monday- Bangin Grilled Shrimp  with steamed jasmine rice (make large batch to use leftovers for tomorrow). Going to try it on the George Foreman instead of the grill. Tuesday- Baked Sweet and Sour Chicken with Fried Rice How mine turned out: Wednesday- Crock Pot BBQ Pork Sandwiches, sweet corn and tater tots. Thursday- Take out :) Friday- Sticky Fingers Wraps Saturday-  Sunday- Monday- Chicken Teriyaki Tuesday- Crock Pot Chicken Soft Tacos Wednesday- Make Your Own Baked Potato (Mimi here) Thursday- Stove Top Lasagna (Betty Crocker Quick and Easy) Friday- Pizza!