Chicken, Veggie, and Noodle Stir Fry (Lo Mein)

This is an easy stir-fry dish that my family can handle--not too weird and you can even just use plain spaghetti noodles. My kids like broccoli and peppers (and most will eat zucchini), so this is a good fit. I think only one kid didn't like it. I'll make it this way next time:

Whisk together these ingredients for the marinade/sauce. Use 1/2 cup of it with the raw chicken to marinate in the fridge. Save the rest of the marinade for the sauce. Use low-sodium chicken broth and soy sauce if available.
1 1/2 cups chicken broth
1 1/2 TB brown sugar
1 1/2 TB cornstarch
3 TB each rice vinegar and soy sauce (4 was too salty because I didn't have low-sodium chicken broth or soy sauce)
1 TB sesame or olive oil

Cook according to package directions, then drain and rinse in cold water:
10 ounces spaghetti, broken in half 

Stir Fry:
1-1 1/2 pound(s) boneless, skinless chicken breasts, cut into bite-size pieces (marinated as stated above) until cooked through

Add these to the chicken with the rest of the marinade/sauce:
1-2 cups (or more) broccoli florets, cut into bite-size pieces
2 red, orange or yellow bell peppers, diced
5 cloves garlic, finely minced or pressed
pepper to taste

When broccoli is desired tenderness, add drained noodles, then add:
1 tsp sesame seeds
cashews

Once thoroughly heated through, serve and enjoy!

Pumpkin Cream Cheese Muffins

We had these for breakfast yesterday--but the couple times I've made them I've omitted the crumb topping. I figure they have enough sugar (and mess) without it. They are totally like cake and frosting, so more of a dessert. They are probably better after sitting for a while or even out of the fridge. Yummy either way, though. The log of cream cheese mixture is kind of a pain to get out of the plastic wrap. Maybe just try foil next time.

Chicken Taquitos

These are awesome. So simple. I used half mozarella and half cheddar cheese--I probably added more than it called for too. I sprayed them with cooking oil before putting them in the oven, and I broiled them the last couple minutes for a nice crispness.

Donuts

Elizabeth's donuts that she made us for Halloween!!!

 

1 package active dry yeast

1/4 cup warm water

3/4 cup lukewarm milk (scalded then cooled)

1/4 cup sugar

1 tsp salt

1 egg

1/4 cup shortening

3 1/2 to 3 1/4 cups flour

Activate yeast in warm water, and add the rest of the ingredients as other breads

Beat together the other ingredients and enough flour until dough is smooth and elastic

Let dough rise until double

Roll dough 3/8" thick and cut dough into doughnut shape. Let doughnuts rise until double on greased cookie sheet. 

Heat oil to 375* and drop doughnuts into hot fat; cook until they are golden on both sides. Remove from fat and drain.

Maple frosting:

1 tsp Maple flavoring

2 Tbsp Butter

2 Tbsp Milk

Powdered sugar

 

I kinda threw the ingredients together, so those measurements are guesses. I put in enough milk and powdered sugar to be the desired consistency.

Barbeque Chicken Salad

Karin made this simple, yummy salad:

Chicken breasts, grilled, brushed with barbeque sauce while cooking, if desired, and then cut into strips
Lettuce
Corn (I would prefer frozen over canned like my favorite coleslaw recipe)
Black beans (from a can, drained and rinsed)
Tomatoes
Cilantro
Purple onion

Dressing:
1/2 Ranch dressing and 1/2 barbeque sauce

Meatballs

These are easy and delicious--we used them for spaghetti and meatballs!

Mix all together:
1 lb. lean ground beef
2 TB dehydrated onion
1/4 tsp pepper
1 tsp kosher salt
1 egg, beaten
1/4 cup bread crumbs
Italian seasoning, if desired

Shape into 1 inch balls (I use a cookie scoop) and place on a cookie sheet lined with foil and sprayed with Pam. Place under the broiler in the oven for 5-7 minutes or until the meatballs begin to brown.

Put your desired meatball sauce (we like Barilla spaghetti sauce the best) in a large saucepan and bring to a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often.

OR if you don't want to finish cooking them in the sauce, bake on the foil in a 350 degree oven until cooked through and then broil to desired crispness.

Pumpkin Bagels with Pumpkin Cream Cheese

PUMPKIN BAGELS

Proof yeast in water for a few minutes:
1 1/2 cups warm water
4 1/2 tsp (2 packages) active dry yeast

Add and mix:
1 cup canned pumpkin (use a 15 oz. can and use the rest of the can for the cream cheese)
2/3 cup packed brown sugar
2 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves

6 cups (or so) all purpose flour (add until dough is the right consistency)

Knead dough. Cover and let double in size.

Preheat oven to 400 degrees. Grease and sprinkle cornmeal on a cookie sheet. Form 18 or so smooth dough balls on the counter and flatten them a bit. Let sit for 10 minutes, then poke a hole in them and flatten again to form bagel shape. Put water on to boil in a big pot (giving the dough a little more time to rest). When the water comes to a boil, cook the bagels in it 2-4 at a time, 45 seconds on each side. Take them out with a slotted spoon/spatula and transfer to cooling rack (so excess water can drain off) and then to cookie sheet. Bake 15-20 minutes until golden brown.

PUMPKIN CREAM CHEESE
This is a work in progress. I started with a yummy pumpkin dip, but it's pretty runny and makes a ton and is very pumpkin-y (so I had to open another can of pumpkin), so I'm going to try a little modification to make it even more like a cream cheese spread you could buy. Next time I'll try this:

Mix well:
5 oz. cream cheese, softened
1 cup powdered sugar (more if needed)
rest of the 15 oz. can of pumpkin
1 TB cinnamon
1/4-1/2 tsp each ginger, nutmeg, allspice