This post is for anyone who is looking for ideas on what to make for dinner. (Hi, Alison!)
Here's a copy of our menu from last week. We followed it fairly well. One in a row.
And finally, here are some delicious recipes that my family likes. Enjoy!
Traditional Fried Rice
4 c. cold, cooked rice
3 to 4 eggs
¼ tsp. salt
4 Tbsp. canola oil (or other veg. oil)
2 whole green onions, thinly sliced
1 green pepper, diced
1 ½ c. ham, or shrimp, BBQ pork, chicken, etc.
½ c. frozen peas, thawed
2 Tbsp. + soy sauce (Kikkoman is our fave)
Rub cooked rice with wet hands to separate the grains. Beat eggs with ¼ tsp. salt. In a large skillet or wok heat 1 Tbsp. oil over medium heat. Add green onion and green pepper and stir-fry for about 30 seconds. Add eggs and stir and cook until soft curds form; remove from pan and set aside.
Heat another Tbsp. oil in pan. Add ham or other meat, and peas. Stir-fry for 2 min. to heat thoroughly; remove from pan and set aside. Heat the remaining 2 Tbsp. of oil in the pan. Add the rice and stir-fry for 2 minutes to heat through. Stir in soy sauce, meat mixture, and egg mixture. Fold in until the eggs are in small pieces. Season with additional soy sauce if desired. Serves 4 to 5 people.
(Don’t worry too much about the proportions. Just add away. We like our with a bit of extra egg and ham.)
Sweet and Sour Chicken
6 split boneless/skinless chicken breasts, cut
Rinse chicken and pat dry. Cut into strips. Dip in a slightly beaten egg and then in flour. Brown in hot oil. Place in casserole dish.
2 chicken bouillon cubes (2 tsp. powder)
1 c. hot water
1 ½ c. brown sugar
2 Tbsp. soy sauce
2/3 c. vinegar
2/3 c. catsup
Pour over chicken. Bake 1 hour at 350 degrees (do not cover). Baste half way through cooking time. Serve over rice.
Macaroni and Beef Bake
2 Tbsp. cooking oil
2 tbsp. ground beef
2/3 c. finely chopped onion
1/3 pound (1 c.) elbow macaroni
3 ¼ c. tomato juice (or V-8 variety)
1 ½ c. cheddar cheese, grated
1 ½ tsp. chili powder
Salt and pepper to taste
Heat oil in frying pan and brown ground beef and macaroni. (If you’re using a non-stick pan, skip the oil.) Add tomato juice, tomato soup, chili powder, salt and pepper.
Bake in a large casserole (9x13 glass pan works too) at 350 degrees for about 1 hour or until macaroni is tender. Cover with cheese and return to oven until cheese melts. Makes 8 servings.