RECIPES
CHICKEN STIR-FRY
1lb
boneless/skinless chicken breast(cut into ½ inch strips)
2tbsp
lime juice
2tsp
chili powder
1 C.
fresh mushrooms
1 C.
bell pepper red or green (cut into thin slices)
2tbsp
vegetable cooking oil
1/3 C.
medium picante sauce
2tbsp
chopped fresh cilantro
1
medium tomato (chopped)
Mix lime juice and chili powder in a medium bowl; stir in chicken
strips. Cover and refrigerate 1 hour.
Heat skillet to 325
F (165
C) degrees. Using 1 tablespoon of the
oil, stir-fry the chicken with marinade until the chicken is white,
then remove from the skillet. Using the remaining tablespoon of
oil, stir-fry the mushrooms and bell pepper for 2-3 minutes or
until crispy but tender. Stir fry the chicken, picante sauce and
cilantro. Serve with rice or pasta.
4 servings.
9
FRENCH TOAST
4
eggs
1/3 C.
milk
1tsp.
sugar
½ tsp.
cinnamon
½ tsp.
vanilla
8
slices of bread
Cooking oil, butter or margarine (for cooking) powdered sugar,
fruit, or syrup (optional toppings).
Heat skillet to 300
F (149
C), then lightly grease the pan with
oil, margarine or butter.
Mix together all ingredients except oil and toppings. Dip bread
into mixture coating both sides of bread, cook until bread turns
golden brown. Top with powdered sugar, fruit topping or syrup.
4 servings
CREAMY CHICKEN PASTA
2 tsp.
butter or margarine
1lb
boneless/skinless chicken breast (cubed)
1C
broccoli
1C
frozen peas
½ C
red bell pepper
1 1/2C
spiral pasta noodles (cooked)
1/4C
water
1/2C
sour cream
1tbsp
dill weed
Heat skillet to 350° F degrees (175°C). Melt butter, then add
chicken. As chicken is cooking stir in vegetables, pasta and water.
Reduce heat to 150° F degrees (66°C), simmer 10-12 minutes
stirring occasionally until vegetables are crispy but tender. Stir in
sour cream, simmer 2 minutes and serve.
4 servings
10
