Chow Mein Hotdish

1c. celery and 1c. onion, sauteed in oil
2lb. hamburger, browned (or ground turkey)
1lg can bean sprouts, with liquid
1sm can mushrooms, drained
1sm can water chestnuts
1c. instant rice (sub brown rice for lighter)
garlic salt
salt and pepper
4tbs soy sauce
2 cans mushroom soup

Mix togeter and bake 30m uncovered at 350*.
Add 1pkt thawed pea pods on top and bake for another 30m.

~an old church cookbook

*Watch soup and soy sauce for allergens to be gluten free.
*Sub brown rice for lighter/diabetic

Mock Chow Mein

1lb ground beef
1/2c. onion
1c. uncooked regular rice
1/3c. soy sauce
1 can cr. mushroom soup
2 cans water

Brown ground beef and onion.
Mix remaining ingredients and put into casserole dish.
Bake 1h at 350*.

Peggy's notes: I chopped 2 stalks and added in with the beef and onion. Yum!

Chicken Stir Fry

This is hardly worth a recipe, but it's a favorite here!

You'll need:
1-2c rice - I always use brown rice
1 bag frozen stir fry mix - I like broccoli stir fry
1 BSCB per person, defrosted
Soy sauce

Start the rice in a seperate pot according to package directions.
In a large fry pan, add the defrosted chicken breasts.
Cook through and chop with spatula.
Add veggies and 1/2c water
Simmer, stirring frequently until vegetables are done.

Serve on top of rice. Season as you like - we just use soy sauce over the top, but you may try marinating the chicken or using other spices for different flavors.

Bong's Sesame Chicken

1-1.5 pounds chicken breast

1/4 cup flour
1/2 cup sugar
1/4 cup splenda
3/4 cup low sodium soy sauce
1Tbsp sesame oil
4 servings rice noodles
fresh ground pepper

1. Cut chicken breast into bite size pieces.
2. Mix pepper and flour in a sealable container.
3. Add chicken to flour mixture and shake until fully coated.
4. Spray nonstick pan with cooking spray, add chicken and spray chicken with more cooking spray.
5. Cook on medium high heat until fully cooked through.
6. Remove chicken from pan and place on plate in the microwave to keep warm.
7. To the same pan add soy sauce, sugar, splenda, and sesame oil.
8. Stir until all sugar is dissolved and add chicken back in.
9. Let simmer for 5 minutes.
10. Meanwhile cook rice noodles according to package instructions.
11. Serve chicken over noodles.

Makes 4 servings

Optional: Add freshly steamed broccoli to chicken before serving.

Nutritional Info per Serving:
Calories: 509.9
Fat: 4.9
Fiber: 1.2

Easy Fried Rice

Servings: 6

Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy

Basic, easy and fast—a tasty way to use up leftover rice. Make it a main dish by stirring in cooked chicken or shrimp.

Ingredients

2 spray(s) cooking spray
2 large egg(s), lightly beaten
1 cup(s) carrot(s), shredded
1 cup(s) scallion(s), sliced, divided
3 cup(s) cooked white rice (can use brown rice too)
1/2 cup(s) frozen green peas, thawed
1/4 cup(s) low-sodium soy sauce, or to taste (get gluten free soy sauce if needed)

Instructions
• Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
• When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs them from skillet and set aside.
• Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
• Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.