It's Nuts

The hubs and I got a wok as a gift when we got married. I finally used it for the right purpose! It created a very tasty an easy stir fry dinner.

The Ingredients

Shopping List:
1 lb. chicken, chopped
1 Tbsp. oil
1 pkg. frozen stir fry veggies
3 cloves garlic, minced
2 Tbsp. brown sugar
4 tsp. corn starch
3/4 tsp. ground ginger
1/3 cup chicken broth
1/3 cup soy sauce
1/4 cup chunky peanut butter
5 drops hot sauce
3 cups chopped cabbage
Chopped Peanuts
Hot cooked rice

Directions:
-In a large skillet or wok, stir fry chicken in oil for 2 minutes. Add vegetables, cook 4 minutes longer. Add garlic; stir fry until chicken is no longer pink and veggies are crisp tender.
-In a small bowl combine the brown sugar, cornstarch, and ginger. Stir in the broth, soy sauce, peanut butter, and hot sauce until well blended. Pour over chicken mixture.
-Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage, cook 2 minutes longer or until crisp tender. Sprinkle with peanuts and serve with rice.

The WOK

The completed dish (minus the peanuts)

This meal was glorious. Just like the Chinese restaurant, but WAY healthier I'm sure. Let me know if you give this a try.

Pumpkin Pie in a Bag

Yes, I know it is almost Spring and about the farthest away from 'pumpkin season' as you can get...

BUT- I found a really cute recipe that is fun to make and kid friendly.

Shopping List:

1 gallon size Zip-Loc bag

2 packages instant vanilla pudding (4 serving size)

2 2/3 cups cold milk

15 oz. can solid pack pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground ginger

Graham Crackers

Whipped Cream Topping

Directions:

-Start by pouring the pudding into the bag. Then add the milk. Remove all the air and seal shut. Squeeze and knead for 1 minute or until thoroughly mixed (this is the part the kids love to help with)!

-Next, open the bag again and add the pumpkin, cinnamon, and ginger. Remove the air and seal. Squeeze and knead for 2 minutes or until thoroughly mixed.

-Crush the graham crackers into small crumbs and place 1 Tbsp. in the bottom of a small clear cup or glass container.

-Using scissors, cut one corner off the bottom of the pumpkin mixture bag. Pipe an even amount of pumpkin mixture into each glass. Top with whipped cream!

This recipe is supposed to make 24 small servings for children to taste, but I've found that it is good for about 8 to 10 real servings. Leftover mix can be stored in the refrigerator in an airtight container.

Happy Eating!