Day 15: Ham Fried Rice

Ham Fried Rice

¾ cup celery
3 green onions (chopped)
¼-1/2 package mushrooms
¾ cup peas (frozen)
3 eggs (scrambled)
1-2 slices Ham (1/4” thick)
3 cups Rice (cooked and cooled)
Soy sauce (approx. ¼ cup)
2-3 Tbsp Olive Oil
½ tsp Garlic Powder
Optional: 2-3 cups bean sproouts, a dozen snow pea pods
Scramble eggs and set aside. Cook celery in olive oil in wok over medium heat. Add green onions and mushrooms and mix. Add ham and peas and mix. Sprinkle garlic powder and mix. Add rice and soy sauce and mix evenly.
*cook each group about 2-3 minutes before adding the next group.
*can be done in a regular frying pan but may want to half the recipe because it may not fit (it all depends on the size and depth)

Day 14: Oven Stew

Oven Stew

1 lb. raw Ground Beef

5-6 raw Potatoes (cut in small pieces)

3-4 raw Carrots (sliced)

Optional:

3-4 Celery Stalks (chopped) or 1-2 cups Green Cabbage (chopped)

*I used baby carrots and cut them in half (about 20-25?)

½ Onion (chopped)

1-10 ¾ oz. can Tomato Soup

1 can Water

1 pkg. Onion Soup (original recipe called for Mrs. Dash but I didn’t have any)

Salt

Pepper

Garlic Salt

In a 9x13 dish place cut potatoes in the bottom and top with carrots (and celery and/or cabbage in using). Sprinkle half the package of onion soup and salt and pepper and garlic salt on top. Drop chunks of ground beef on top and sprinkle with onion and the set of seasonings again. Mix the tomato soup and water and pour over. Cover with foil and bake at 350 for 1-1 ½ hours (depends on size of potatoes, I cooked my 1 hr 20 min and cut my Kroger brand potatoes in ¼ with thick slices)

*I thought this might turn out more like tin foil dinners but it is more like a stew, it was really good!!!!

Day 13: BLT's with a kick!

BLT's with a kick!

1 package Thick Bacon (2 slices per sandwich, makes 5)
Iceberg Lettuce
Tomato (1/2 per sandwich)
Mayonnaise
Thick slice of Pepper Jack Cheese (1 per sandwich)

Cook bacon according to package instructions.
Toast bread melting cheese on one slice (use a toaster oven, oven or a microwave if needed). Spread mayonnaise on the other slice. Place tomatoes on top of mayo, lettuce on top of tomato, bacon on top of lettuce and place slice of bread with cheese on top. Slice if desired and enjoy!

Day 12: Tuna Macaroni

Tuna Macaroni

16 oz. package Macaroni Noodles (or whatever you have on hand)

1 can Cream of Celery Soup

¼ cup Mayonnaise

1/3 cup Milk

1-2 Tbsp Dried Chopped Onion

1 can Tuna

1 Celery Stalk, chopped (optional)

¾ cup Cheddar Cheese (shredded)

Pepper to taste

Cook noodles according to package Directions.

While cooking noodles, in a saucepan warm soup, mayonnaise, milk, celery, onion and pepper on low to medium low heat (burns easily). Just before noodles are done add tuna and cheese and cook until all cheese melts.

Pour sauce over drained and rinsed noodles.

Day 11: Mexican Chicken Over Rice

Mexican Chicken Over Rice

2-3 Tbsp Olive Oil

1 lb Chicken Breasts or Chicken strips (cut in chunks)

½ Onion (chopped)

½ Green Pepper (chopped)

*or whatever pepper you like or have

1 clove Garlic (minced)

½ package Taco Seasoning

1-14.5 oz can Petite Diced Tomatoes

1-11 oz. can Corn (drained)

1-15oz. can Black Beans (drained and rinsed)

2 cups cooked rice

Cheddar Cheese

Optional: lime juice, cilantro, guacamole, sour cream, use less rice and serve in a tortilla

Begin cooking rice according to package directions.

Heat oil in pan and add chicken. Brown chicken and add garlic. Add onion and pepper. Cook until soft (approx. 5 minutes)

Add taco seasoning.

Add tomatoes, corn and beans and cover until warm (approx. 5 minutes)

Serve over rice and sprinkle with cheddar cheese.

Day 10: Chicken Pot Pie

Chicken Pot Pie

1 lb chicken breast (cooked and cut in chunks)

1 cup carrots (sliced)

1 can green chilies

1/2 cup celery (sliced)

1/3 cup butter

1/3 cup onion (chopped)

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Combine chicken, carrots, green chilies and celery in a pan and cover with water. Boil for 15 minutes, remove from heat and drain. Set aside.

Over medium heat cook onion in butter until soft. Stir in flour, salt, pepper and celery seed. Slowly add chicken broth and milk. Simmer on medium-low heat until thick and remove from heat.

Put chicken mixture in pie crust. Pour hot liquid mixture over. Cover with the top crust, seal the edges and cut away the loose dough. Poke top with fork to vent.

Bake @ 425* for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Day 9: Chicken Enchiladas

Chicken Enchiladas

Filling:

½ cup Onion (chopped)

1 Tbsp Butter

2-4oz can diced Green Chili Peppers

8 oz Cream Cheese (softened)

1/8 cup Milk

½ tsp Ground Cumin

3-4 Chicken Breasts (cooked and chopped)

Sauce:

1 103/4oz can Cream of Chicken Soup

8 oz Sour Cream

1 cup Milk

1 cup Cheese (grated)

10-12 7in Tortillas

Top with green onion (optional)

Cook chicken, 375* for 35-40 minutes.

Cook onion in hot butter over medium heat until onion is tender. Remove pan from heat and add 1 can of chili peppers.

In a bowl mix cream cheese, 1/8 cup milk and cumin. Add onion/pepper mixture. Stir until mixed. Add chunks of chicken and mix evenly. Spoon mixture onto tortillas, roll and place in GREASED 9x13 pan.

In a bowl, mix 1 can chili peppers, soup, sour cream, and 1 cup of milk. Pour over tortillas in baking dish.

Bake covered in foil @ 350* for 35 minutes.

Remove foil and sprinkle cheese on top and bake for another 5 minutes or until cheese is melted.