Tofu Stir-fry

Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 8 ounces firm or extra firm tofu, sliced into bite size pieces
• 1/4 cup water
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey or sugar
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 1 carrot, peeled and thinly sliced on the diagonal
• 1 red, yellow or green bell pepper, seeded and cut into slices
• 1 small bok choy, sliced and coarsely chopped
• 2 scallions, thinly sliced on the diagonal

Directions

Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add carrots and bell pepper to the skillet and cook for another 2 minutes. Add bok choy to skillet and toss to coat. Pour thickened sauce over vegetables and tofu. Garnish with scallions and serve immediately with rice.

Orange Oatmeal cookies

3/4 cup butter, softened

1 Cup packed Brown Sugar

1/2 Cup Sugar

1 Egg

2 Tbsp. water

1 tsp. Vanilla

3 Cups Quick Oats

2/3 Cups All-purpose Flour

2 Tbsp. Grated Orange peel

1 tsp. ground cinnamon

1/2 tsp. baking soda

2/3 Cup chocolate chunks

In a large mixing bowl, cream butter and sugars until lightly fluffy. Beat eggs, water and vanilla.

Combine the oats, flour, orange peel, cinnamon and baking soda; gradually add to the creamed mixture. Stir in Chocolate (dough will be stiff) Drop by level teaspoonfuls 2 inches apart onto ungreased baking sheet

Bake at 350 for 12-15 mins

Cola Pot Roast

Boneless Beef Pot Roast

Stew veggies frozen 1 bag

1 12 oz can coke

1 envelope onion soup mix

Place roast in crock pot with veggies and other ingredients.

Cover and cook on low for 7-8 hours or on high heat for 3 1/2 4 hours.

Chicken Taco Pasta

8 oz dried penne pasta

1lb ground chicken uncooked

1 onion chopped

1 1/2 cups water

1 1.25 oz envelope taco seasoning mix

1 can whole kernel corn

2 cups shredded cheddar cheese

1 1/2 cups sliced pitted ripe olives

1 cup bottled salsa

1 can green chilies

shredded lettues

tomato sliced

Sour Cream(optional)

Tortilla Chips (optional)

Preheat oven to 350 degrees. Lightly grease square glass baking dish, set aside. Cook pasta, drain. Meanwhile, in a 12 inch skillet cook chicken and onion untill the chicken is brown, drain. Return to the skillet the chicken and add water and taco seasoning.Bring to boiling, reduce heat. Simmer uncovered for 2 mins, stirring occasionally. Stir in cooked pasta, drained corn, olives, half of the cheese, salsa and chili peppers. Transfer chicken mixture to baking dish. Bake for 45 mins uncovered or until heated through. Sprinkle with remaining cheese. Serve with lettuce , tomato and if desired tortilla chips and sour cream.

Dijon Chicken and Mushrooms

3 tablespoons butter or margarine

2 cups sliced fresh mushrooms (could substitute for squash or zucchini) or omit

boneless skinless chicken breast one per person

1 10.75 oz can condensed cream of chicken soup

1/4 cup dry white wine

1/4 cup water

2 tablespoons Dijon style mustard

1/2 teaspoon dried thyme or tarragon

2 cups hot cooked pasta(I used no yolks egg noodles)

1 In a large skillet melt 1 tablespoon of the butter over med-high heat. Add mushrooms;cook

for 3 to 4 mins or until tender. Remove mushrooms from skillet. In the same skillet melt the remaining 2 tablespoons butter. Add chicken; cook for 8 to 10 mins or until chicken is no longer pink, turning once. 2 Meanwhile, in a small bowl stir together soup, wine, water, mustard, and thyme. 3 Return mushrooms to skillet; add soup mixture. Bring to boiling; reduce heat. Simmer uncovered for 2 minutes. Serve chicken mixture over hot cooked pasta.

Creamy Ranch Chicken

6 Slices bacon

boneless skinless chicken breast, cut into bite sized pieces

2 tablespoons all purpose flour

2 tablespoons ranch dry salad dressing mix

1 1/4 cup milk

3 cups dried medium noodles

1 tablespoon shredded parmesan cheese

1 Cut bacon into narrow strips. In a large skillet cook bacon until crisp on med heat.

Remove bacon drain on paper towels, reserve 2 tablespoons drippings in skillet.

2 Add chicken to reserved drippings; cook chicken till it is no longer pink. Stir in flour and

salad dressing mix. Gradually stir in milk. Cook and stir until thickened and bubbly. Cook and

stir for one min more. Stir in bacon. 3 Meanwhile, cook noodles according to package directions; drain. Serve chicken mixture over hot noodles. Sprinkle with cheese.

Porkchops and Rice-Candace

2 cans beef consume soup-cambell's

1 can water

2 cups white rice

Lean cut porkchops without bone

Brown porkchops in a skillet on each side, set aside. Put rice on the bottom of a cassarole dish.

Place browned porkchops on top. Pour soup and water over the rice and porkchops, making

sure the rice is submerged. Bake at 350 for 45 mins or until the liquid is absorbed into the rice.