Recipe: Easy Tuna Casserole

Most of our family loves this dish when we have leftover spaghetti and only a little bit of time to prepare dinner.  It's very creamy and simple.  Enjoy!

Tuna Casserole

1 16 oz. can of Cream of Mushroom
1 can of milk (use the Cream of Mushroom can)
1 large can of tuna, drained
1 box of spaghetti (cooked or leftover)
Cheddar Cheese or Velveeta for a creamier dish

Combine Cream of Mushroom, tuna, milk, and spaghetti (you can layer it if you like :).  Top with bountiful amounts of cheese!  Cook at 350 for 30-45 minutes (until hot).  Serve and enjoy!

Learning to delight in Jesus,
Hannah

Recipe: Chicken 'n Wine Sauce

No worries, this recipe does call for wine but we don't use it (mainly because we never have wine in the house).  This delicious dish feeds many a hardworking person and is extremely simple and conducive for large families.  (I just noticed that my last recipe was a chicken dish too!  Oh well! ;)  We get our chicken breasts from Quail Cove...naturally raised, no hormones = healthy.

Picture from online

Chicken 'n Wine Sauce

6-8 boneless skinless chicken breasts
1-2 cups of shredded cheese (Monterey Jack or Cheddar)
Croutons
Combine:
26 oz. Cream of Chicken Soup
1 cup of Sour Cream or Plain Yogurt


After trimming excess fat off the breasts, lay them down evenly in a 9x13 pan.  Spread the cheese over the top of the breasts then spread the Cream of Chicken Soup/Sour Cream mixture evenly over the top.  Cover and cook at 350 degrees F. for about an hour. Then spread a couple handfuls of croutons over the top before cooking for another 30 minutes (might need longer depending on the size of the breasts).  Serve with cooked rice, a veggie, and freshly baked rolls (to dip up that creamy sauce!).  Enjoy!

Variations: Cut chicken into bite size pieces instead of leaving them in breasts.  It's much easier to serve and it cooks faster.  

Learning to delight in Jesus,
Hannah

Recipe: Chinese Chicken Stir-fry

I LOVE homemade Chinese chicken stir-fry and the good thing is that I also love making it!  Usually I can't eat most of the food at Chinese restaurants because they use a lot of peanuts/peanut butter/peanut oil, which I'm allergic to!  So, instead of paying way too much money for our family to eat Chinese out, we make it here at home along with some yummy egg rolls we get from a nearby store.  I hope you'll get a chance to try this yummy recipe and enjoy it!!

  Chinese Chicken Stir-fry

Sauce:
1 cup Chicken Broth
4 tablespoons Soy Sauce
1 tablespoon Cornstarch
1 teaspoon Sugar

Chicken Stir-Fry:
3-4 Boneless, Skinless, Chicken Breasts, sliced into small chunks
2 T. of Extra Virgin Olive Oil
1/2 cup sliced Carrots
1 (8 ounces) can Water Chestnuts, drained & sliced
3 Garlic cloves, minced
1 Onion quartered
1/2 cup sliced Celery
1 (6 ounces) package of fresh Pea Pods (or a handful or two fresh from the garden J)

1 (8 oz.) can of baby corn

A couple sprigs of broccoli and/or cauliflower

Preparation:

1. In a medium bowl, combine chicken chunks, soy sauce, chicken broth, cornstarch, and sugar. Set aside and let sit for 15 minutes – 3 hours (depending on how much time you have).

3. Heat 2 tablespoons of olive oil to smoking hot in wok over high heat (you can also just use a large frying pan).

4. Add garlic and chicken (along with sauce).  Stir-fry until chicken is no longer pink.

6. Then add onions, celery, carrots, pea pods, broccoli, and cauliflower. Stir-fry 5 minutes.

8. Add water chestnuts and corn.  Stir fry 5 more minutes.  Serve hot over rice and with egg rolls.\

I've noticed that at times the stir-fry has less sauce then I like so I simply add 1/2 cup to 1 cup more chicken broth until the consistency suits me!

Leave a comment if you tried it and let me know how you like it!
Learning to delight in Jesus,
Hannah