Fried Rice

Ingredients:

• 3 cups cooked white rice (day old or leftover rice works best!)
• 3 Tablespoons sesame oil (or vegetable oil)
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 3-4 Tablespoons soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

 

Recipe: http://life-in-the-lofthouse.com

Baked Sweet and Sour Chicken

Ingredients:

The chicken coating:

• 3-4 boneless chicken breasts
• salt + pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

The sweet and sour sauce:

• 3/4 cup sugar
• 4 tbs ketchup
• 1/2 cup distilled white vinegar
• 1 tbs soy sauce
• 1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Serve with white rice or fried rice.

Recipe: http://life-in-the-lofthouse.com

Fall Pumpkin Dip

Ingredients:

• 15 oz. can of pumpkin
• 5 oz box of instant vanilla pudding mix (powder only)
• 16 oz. container of cool whip
• 1/2 tbs. pumpkin pie spice
• 1/2 tbs. cinnamon
• small pumpkin (optional)

Mix pumpkin, dry pudding mix, cool whip, and pumpkin pie spice in a large bowl by hand.
Transfer to serving bowl, and chill for several hours.  Sprinkle cinnamon on top just before serving.

If you decide to serve it in a small pumpkin, cut top of pumpkin and scoop out the inside to make a bowl.

Serve with apple slices, vanilla wafers, ginger snaps, or graham crackers.

Recipe: http://www.northcarolinacharm.com

Instant Oatmeal packs

**The kids like the 1/4 cup amount, but you can increase to 1/2 cup and 2 tbs. of brown sugar if you want a larger serving.

Ingredients:

• 1/4 or 1/2 cup quick oats
• 1 or 2 tbs. brown sugar
• snack-sized ziploc baggies

For the water or milk part you add 3/4 c - 1 c of water or milk (for the 1/2 c oatmeal size), however you prefer.
You can also add in raisins, dried fruits, cinnamon, chocolate chips, whatever else you like in your oatmeal. 

Recipe: http://amylovesherlife.blogspot.com/2012/01/who-likes-saving-money.html via Pinterest