Chicken and Vegetable Stir Fry

Ingredients:
1 chicken breast-cut up into bite size pieces
3 T Soy Sauce
1/4 C flour
2 T Sugar
1/2 tsp Ginger
1/8 tsp Garlic-Powdered
2 T Vegetable Oil
1 Carrot Sliced
1 Celery Stock sliced
1/4 Onion sliced
1 mushroom sliced
1 1/2 C Chicken Broth
1 T corn starch
1/4 tsp. Black Pepper

Directions:
1. Combine chicken and soy sauce in a bowl and let sit for 15 minutes to Marinate
2. Combine, flour, sugar, ginger, and garlic powder in pie plate or bowl. Drain chicken but save the marinade (Soy sauce.) Roll chicken in flour mixture
3. Heat oil in a large pan or wok on high heat. Add chicken; stir fry 3-4 minutes or until center is no longer pink.
4. Add vegetables and stir fry for 3 minutes or until crisp and tender
5. Whisk marinade (soy sauce), chicken broth, corn starch and black pepper in a small bowl; add to chicken mixture in pot. Cook and stir until sauce boils and thickens
6. Serve with rice

Recipe from: Jill Stewart

*I LOVE Stir fry and this recipe is amazing. It's fast and simple. It's very colorful because of all the vegetables. Super tasty too! :)*

Sliced Baked Potatoes

Ingredients: 
4 medium potatoes-about the same size
1 tsp salt
2-3 T margarine-melted
2-3 T fresh herbs-chopped or 2-3 tsp dried herbs
4 T Grated Cheddar Cheese
1 1/2 T Parmesan Cheese

Directions:
1. Peel potatoes if wanted, otherwise just rinse and pat dry
2. Cut potatoes into thin slices without cutting all the way through.*
3. Place potatoes in Microwave Safe dish or pan. Sprinkle with melted margarine and herbs
4. Microwave on high for 10 minutes, rearranging potatoes after 5 minutes
5. Let rest for 5 minutes
6. Sprinkle with grated cheese and Parmesan cheese
7. Microwave for another 4-6 minutes on high power until cheese is melted
8. Served potatoes as a side dish or as a main dish with just a salad

Recipe from Jill Stewart

*In foods when we cut the potatoes, we put it in a spoon and then cut them. The spoon prevents the knife from cutting all the way through the potato. My foods teacher got me hooked on chives this way. Its so good and is filling.*

Won Ton Chicken Salad

Salad:
1/2 head of lettuce (cut it or shred it)
1 chicken breast-boiled and shredded or cubed and sauteed
2 green onions chopped
1/2 pkg almonds or 1 cup
1/4 pkg. won tons-fried

Arrange ingredients in the order listed. Do not mix ingredients add dressing before serving.

Dressing:
2 T Sugar dissolved in 1 T water
1 1/2 T Vinegar
1/2 tsp. Salt
1/4 tsp Pepper
2 T Peanut Oil

Chill before serving. Pour over salad and toss before serving

Recipe From Jill Stewart

*I'm sorry I don't have a picture because we made this recipe in foods and I haven't made it at home yet. I love this recipe. It's fast, easy and could easily make a great side dish or main dish depending on what you need it for. You can omit the almonds and it still tastes just as good. It's really tasty and very colorful.*

Red and White Mostaccioli (Little Mustaches)

• 1 pound uncooked mostaccioli or other tubular pasta
• Alfredo Sauce (See post with this recipe from Liz)
• 1 (26-ounce) jar meatless spaghetti sauce
• or 3 cups homemade sauce, divided
• 3 cups shredded mozzarella cheese, divided

1. Preheat the oven to 350 degrees.
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare sauce of Fettuccine Alfredo (omit the pasta).
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer
half the pasta, half the Alfredo sauce, half the spaghetti sauce, and
11/2 cups of the cheese. Repeat the layering with the remaining pasta,
Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and
bubbly.

-Liz Edmunds

*I love this recipe! My Mom and I made this a while ago. Its so good and so easy. Definitely a favorite of mine and one that I think almost anyone would love. By the way if you make your own alfredo sauce from scratch its even better!*