This is a great stir-fry without the common fried coating on the chicken which makes it a little bit healthier. It is one of my favorite chicken dishes!
Orange Peppered Chicken:
3/4 cup water
3/4 cup orange juice
1/4 cup apple cider vinegar
2 Tbsp soy sauce
1/4 cup light brown sugar
1.5 Tbsp minced garlic
10 shakes of Tabasco
half of 1/3 cup water
2.5 Tbsp. cornstarch
2 bell peppers cut into thin strips
2 chicken breasts
1. In a medium sauce pan, add orange juice, 3/4 cup water, vinegar, soy sauce, brown sugar, garlic, & tabasco. Bring to a slow boil over medium low heat.
2. Mix the remaining water & cornstarch and set aside.
3. Over medium heat in a saute pan coated with cooking spray, saute the peppers for a few minutes until the skin begins to blister a little. Add the chicken pieces and saute until just cooked through. Turn heat down to low and continue cooking until sauce is ready.
4. Add the cornstarch mixture to the boiling orange sauce and stir constantly until it becomes thick; about 2 minutes. Remove from heat and toss with the chicken & peppers. Serve over rice.
Chicken and Rice Casserole:
1 can cream of chicken soup (I sometimes use the cheddar condensed soup instead)
1 cup water
3/4 cup uncooked white rice
1/8 tsp black pepper
4 chicken breasts
paprika to taste
1. Mix soup, water, rice, & pepper in a 2 quart shallow baking dish. TOp with chicken. Sprinkle with paprika. Cover.
2. Bake at 375 for 45 minutes or until chicken is done and rice is soft.
Mmmmm….these are sooo good! One of our favorites! And not spicy AT ALL, although you could substitute a spicier sauce if you like more heat!
White Chicken Chile Enchiladas:
1.5 cups shredded chicken (I use rotisserie chicken that I’ve previously de-boned and frozen in small portions)
can of white beans
small can of green chiles
1.5 cups chicken stock
2 cans green (mild) enchilada sauce
monteray jack cheese
1. Preheat oven to 350. Pour 1 can of sauce into bottom of a 9×13 baking dish.
2. In a sauce pan, combine chicken, beans, chiles, & chicken stock. Simmer on med-low heat until reduced and really thick.
3. Put mixture into tortillas and put rolled tortillas into rows on bottom of baking dish. Cover with 2nd can of sauce and a whole bunch of monteray jack cheese.
4. Bake at 350 until hot, bubbly, & starting to brown at edges.
This recipe is from my mom. She made it often when I lived at home and I always thought it was so good! You can buy a few thick slices of ham from the deli if you’re only feeding a few people and don’t need any leftovers.
1/2 cup ketchup, mixed with 1/4 cup brown sugar. Spread this over ham. Pour a little coke over it and bake at 325 until warm.
Sprinkle cake mix, whipped icing with food coloring, crushed graham crackers for the sand, teddy grahams, whales, lifesavers fruit gummies, and fruit-roll-up beach towels.
I tried to make Lance cupcakes on Thursday. I got off around 5:30p and then I worked on laundry and cleaning house until around 9p, and then I didn’t really know what to do until Lance got off at 11p. I haven’t made him cupcakes since his birthday, so I thought I would surprise him! I had this Butter Fudge cake mix in my cabinet that I had gotten free with a coupon at some point. So I mixed it according to directions and baked it. While they were cooling and waiting to be iced, I watched an episode of Grey’s Anatomy. After Grey’s I went to ice them and they were rock hard! I even tried tasting one and it was bad. It was so bad. They only thing I can think of is that the mix was expired or something!
Well, I decided to make him some more today! This time I used a fresh mix! He wanted fall sprinkles and that inspired me to get out some food coloring and make completely fall colored cupcakes!
I started with the mix and made it according to directions.
Then I separated it into 4 bowls evenly and used food coloring gel to make it green, orange, red, and yellow.
Then I just layered it into the lined cupcake pan.
I iced them with homemade buttercream icing. You don’t even want to know how much butter is in that stuff! Ugh!!
And then I topped them with fall sprinkles!
Yum! I’m pretty sure I scored some points in the cool wife category today! He loved them!
And just in case you were wondering what they look like on the inside:
When trying to be frugal, it always helps to score some great freebies! Some companies will send you coupons, samples, totes, etc. I’m excited about some freebies that will be coming to me in the next 6-8 weeks!
Here is a free tea bottle, thanks to HIF. I always get thirsty during the night and like to take water with me to bed. I have two cats that love to drink out of my fresh glass of water on my nightstand, so any kind of bottle that closes is exciting to me!
Here is a free subscription to Woman’s Day magazine. I love this magazine for the recipes and the coupons. Speaking of recipes, cooking rather than eating out, is another great way to be frugal! I’m trying to do more of that. Today I made some great chicken in the crock pot from just some things I had around the house:
2 chicken breasts
1 can of Campbell’s cream of chedder soup (you could use any flavor of the cream soups)
1/2 can of chicken broth
3 Tbsp. of Velveeta that I had left
Dash of sea salt
Dash of Parsley
Put the chicken in the bottom of the crock pot. Sprinkle on salt and parsley. Combine everything else in a saucepan and heat until smooth and creamy. Pour onto chicken and cook on high for about 3-4 hours.
This was great because I just stuck it in there this morning and it was ready by lunch-time! The chicken just fell apart and was great served shredded over white rice!
Finally, go here for a free baby blanket. They are so cute! I’m sure one of my six nieces and nephews will be snuggling with it in the near future! Now, to decide who to give it to!