Stir-Fry Chicken & Veggies

This is our no-fail stir-fry recipe. We enjoy making it up and serving it with other Asian inspired foods.

3 tablespoons canola oil
1/2 pound chicken breast cut into strips
1 package (10-16 ounces) frozen veggies containing broccoli, green beans, red bell peppers & mushrooms
2 tablespoons water
2 tablespoons soy sauce
1 package (10 ounces) fresh spinach (optional)

Heat a large, heavy skillet or wok over high heat until water sizzles when dropped onto the metal. Add 1 1/2 tablespoons of the oil and tilt the pan gently in all directions until the oil has coated the surface. When the oil is hot (not to the point of smoking), add the chicken and stir-fry for 2 minutes. Remove chicken.

Add the remaining oil to the skillet. When hot, add the frozen veggie mix and stir-fry for 4 minutes, until the larger pieces are cooked through. Return the chicken to the skillet, add the water and soy sauce, and stir-fry for an additional 2 minutes. Add spinach (if using). Cover the pan and steam over medium heat for 2 minutes. Using tongs, turn the spinach once so that it heats evenly; cover an steam for an additional 2 minutes.

Remove the chicken and veggies with a slotted spoon and serve.

Spinach Salad

This is a wonderful salad - it's always a hit - especially at big potluck get-togethers.

1/2 cup almonds, slivered
1 head lettuce
1 bag spinach
3/4 pound grated Swiss Cheese
3 tablespoons sugar
1 cup mandarin orange, drained and rinsed
1 pound bacon, crumbled
3 tablespoons poppy seeds
1/3 cup white vinegar
2 tablespoons mustard
3/4 cup oil
1/3 cup sugar
1 red onion, sliced

For the salad: Cook almonds in 3 tablespoons of sugar until light brown. Mix together lettuce, spinach, cheese, almonds, red onion and bacon.

For the dressing: Combine poppy seeds, white vinegar, mustard, oil, and 1/3 cup sugar. Place all into a jar and shake well. Let chill in fridge.

Add almonds, oranges and dressing before serving.

Updated Shepherd's Pie

Yes, another one from Kraftfoods.com. I loved shepherd's pie growing up. This has a nice twist on it - the mashed potatoes use sour cream. This dish has great flavor and is a family favorite.

1-1/4 lb. potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup Sour Cream
1/2 cup shredded Cheddar Cheese, divided
1 lb. extra lean ground beef
2 Tbsp. flour
4 cups frozen mixed vegetables, thawed
3/4 cup reduced-sodium beef broth
2 Tbsp. ketchup

PLACE potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese.

PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes.

BAKE 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.