Chicken and Vegetable Stir Fry


Serves 4

1 tablespoon olive oil

1 pound boneless skinless chicken breast, cut into thin strips

1/2 cup low sodium soy sauce

2 tablespoon cornstarch

3 cloves garlic chopped

3 tablespoons sherry

3 tablespoons honey

1/4 teaspoon ground ginger

2 tablespoon sesame oil

1 tablespoon Sriracha sauce, optional

1/2 cup chicken broth

1/2 cup thin sliced celery

1/2 cup thin sliced carrots

1 cup broccoli cut up

Add a dash of red pepper flakes if you want a bit of heat


In a medium bowl, whisk together soy sauce, cornstarch, garlic, sherry, honey, ginger, sesame oil, Sriracha Sauce, chicken broth and red pepper flakes

Set aside

Heat olive oil in a large skillet

Cook chicken or other meat, until it starts to brown, about 4-5 minutes

Add sauce and stir in with the meat

Sauce should start to thicken right away

Add vegetables and cook for another 2-3 minutes

When vegetables are tender and sauce has thickened, serve over rice or noodles



Broccoli Cheddar Soup #1


Makes 4-6 servings

5 cups steamed broccoli florets

4 cups chicken broth

1 cup half and half

1/2 cup flour

1 cup shredded cheddar cheese

1 cup chopped carrots

1/2 cup chopped onions

Salt and pepper to taste

Cayenne pepper, optional

Over medium heat, pour chicken broth and half and half into a stockpot

Whisk in flour

Add broccoli, cheese, carrots, onions, salt and pepper

Stir mixture often until it starts to bubble

Reduce heat and simmer until veggies are tender and soup is thick

Serve with croutons, crackers, cheese and any other seasoning you like


One-Dish Baked Chicken and Stuffing


This is comfort food in our house!

1 (6 ounce) package instant stuffing mix, like Stove Top, or your own
4 boneless skinless chicken breasts
1 (10 3/4 ounce) can of condensed cream of chicken soup
1/3 cup sour cream or milk

Prepare stuffing according to package direction

Place chicken in a 9×13 baking dish

Mix soup with sour cream

Pour over chicken

Spoon stuffing over chicken


Bake at 375 degrees for 35 minutes or until chicken is cooked through


I served ours with a side of Cranberry Sauce

Split Pea Soup


It took me 46 years to try Split Pea Soup. Why did I wait so long!


Split Pea Soup

1 ham bone

1 (16 ounce) package of dried split peas

2 quarts water

1 1/2 cups sliced carrots

1 cup chopped onion

1 cup diced, cooked ham

1/4 teaspoon allspice

Salt and pepper to taste

Place ham bone in a large stock pot

Add 2 quarts of water and simmer for 1 hour

Strain stock and add water to bring it back to 2 quarts

Add peas and simmer 1 hour

Add chopped carrots and onions

Bring to a boil, and then simmer 30 minutes

If a smooth soup is desired, pour into a food processor or use a hand blender and blend until you get the thickness you desire

Add ham, simmer 30 minutes

If mixture is too thick, add boiling water

Ladle into soup bowls and enjoy or follow next steps to preserve into jars.

Ladle soup into jars to a 1 inch headspace

Remove air bubbles, add more soup if needed to bring it back to 1 inch

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes, quarts for 90 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars