Ginger Beef Stir-Fry

12 oz. beef top round or sirloin steak
1/2 cup beef broth
3 TB. soy sauce
2 1/2 tsp. cornstarch
2-3 tsp. grated fresh ginger
1 tsp. sugar
Nonstick cooking spray
1 1/2 cups sliced fresh mushrooms
1 medium carrot, thinly bias sliced
4 cups small broccoli florets
1 small red sweet pepper, seeded and cut into 1/4 inch wide strips
1 TB. vegetable oil
2 green onions, bias sliced into 2-inch lengths

1. Partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain
into bite-size strips. Set aside.
2. For sauce, in a small bowl stir together beef broth, soy sauce, cornstarch ginger, and sugar. Set aside.
3. Lightly coat wok or large nonstick skillet with cooking spray. Preheat over medium-high heat.
Add mushrooms and carrot to wok; stir-fry for 2 minutes. Add broccoli and sweet pepper;
stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from
wok.
4. Add oil to wok. Add meat; stir-fry for 2-3 minutes or until desired doneness. Push meat from
center of wok. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and
bubbly.
5. Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce;
heat through. Serve over hot cooked rice.

Baked Chicken Parmesan

2 egg whites
2/3 cup Italian-seasoned breadcrumbs
8 Tbsp reduced fat parmesan cheese- divided
4 1/2 lbs chicken breast

In mixing bowl beat egg whites with fork until slightly frothy. Mix bread crumbs and 1/2 of Parmesan cheese in a pie plate. Dip chicken in egg whites and then into breadcrumbs coating both sides. Lightly coat baking pan and place chicken in pan and freeze.

Label: Thaw. Preheat oven to 400 degrees. Bake for approx. 12 minutes on each side until chicken is no longer pink in the center. Can serve with pasta.

Breakfast McBiscuits

The return of a favorite of Connie & her family!

2 packages Grands flaky biscuits, baked
cooked meat of your choice - bacon, sausage or Canadian bacon (ham)
Scrambled eggs
Cheese slices (cheddar or American)

Split baked biscuits and layer with your choice of above ingredients. For example, layer egg, bacon and cheese or sausage and cheese or just scrambled egg and cheese. Whatever you like! Wrap individually, label and freeze. To serve, place thawed foil-wrapped biscuit in oven at 400 degrees for 20 min. or just microwave thawed biscuit for approximately 20-30 seconds.

Breakfast Burritos

i will post the recipe later

Chicken Pot Pie

2 c. shredded cooked chicken
1 can cream of potato soup
1 can cream of chicken or celery
1 pkg frozen mixed vegetables, thawed
1/2 c. milk
1/4 t. thyme
1/2 t. pepper
1 refrigerated pie crust
1 egg, slightly beaten

Assembly:
Mix 1st 7 ingredients together and pour into a deep dish pie pan. Roll out pastry to fit top. Brush bottom with egg. Place over filling, egg side down. Cut slits and flute edges. Brush top with egg. Cover and bake or freeze.

To bake that day: Cover and bake at 400 for 35-40 minutes or until brown.

To bake from frozen: Cover edges with foil: place on a baking sheet. Bake at 425 for 30 min. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden. 

This recipe is from Taste of Home magazine on how to cook from frozen. This does take longer to cook than most of our dishes, but it DOES NOT need to be defrosted first. YAY!