Chicken and Veggie Stir Fry
2T. water
1T. soy sauce
1t. cornstarch
Stir together and set aside.
1 pound boneless, skinless chiecken breasts, sliced
1t. vegetable oil
1c. broccoli florets, small
1/2c. sliced red pepper
1/2c. sliced carrots
1/2c. baby corn
2 sliced geen onions
2 minced garlic cloves
heat skillet on medium high heat. Add oil and heat. Add chicken slices and cook until no longer pink.
Add each additional ingredient and cook until tender crisp, stirring frequently.
Add sauce and stir together.
Serve over rice.
Makes 4.
Southwest Posole Stew
1T. olive oil
1c. chopped celery
1 medium chopped onion
2 minced garlic cloves
1 can pinto beans
1 can golden hominy, rinsed
1c. water
1c. tomato sauce
2t. chili powder
1t. ground cumin
1/8t. pepper
Heat large saucepan over med-high heat. Add oil and cook celery, onions, garlic, until tender.
Add remaining ingredients and heat to boiling. REduce heat to medium and simmer 5 minutes.
Make 4 servings
Italian Marinade for Grilled Kebabs
2t. basalmic vinegar
1t. dried oregano
2 minced garlic cloves
1t. olive oil