Easy Chicken Stir Fry Recipe

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I cook a lot of Asian inspired meals!!

Asian Style one skillet. HEALTHY! And so simple!

Easy to adjust for serving size: Serves 3-4
In a large skillet with 1 tbsp. of coconut oil, stir fry 2 cut up chicken breasts until Browned lightly.
Add any chopped vegetables you like. I use celery, onion, sugar snap peas, frozen green beans, and red and green peppers.
Add 1 tsp. chopped ginger, 2 cups of chicken broth, and 2 Tbls. soy sauce.
Rinse 1/2 package of rice stick noodles on the top. Cover and cook until noodles are done. Stir once the noodles begin to soften. You have to watch it because you may have to add more broth or water and soy sauce to taste.
For low carb just use less broth and no noodles.
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Pork Enchiladas with Red Sauce

Crock Pot Pork Enchilada

Put pork in the slow cooker on low for about 7 hours with a can of enchilada sauce (spiciness to your preference)
Pull out pork with a slotted spoon and shred with a cake mixer for fast shredding
Heat up tortillas and fill with meat and a little bit of juice (you can add rice, beans, onions, etc to your liking), roll burrito and place on oven safe dish, add more juice and shredded cheese, bake until melted, add more juice if desired.
Serve with Rice, beans, chips, salsa. Enjoy!

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Moist Carrot Cake from Scratch

Kitchen Chaos Carrot Cake 

(With Cream Cheese Icing)
Ingredients:
2 cups sugar
1 1/4 cup vegetable oil
4 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
3 cups finely grated carrots
Directions: Turn the oven on to 350 degrees. Now, grab a large bowl, blend together the sugar and oil. Make sure to blend well, before adding in the eggs and vanilla.
In a separate bowl, mix together the dry ingredients and then fold into the first bowl. Then stir in the carrots. Pour the batter into a greased 9x13-inch baking pan and bake for about 50 minutes to an hour or until toothpick comes out clean.
Cream Cheese Icing
1/4 cup cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1-1/2 cups icing sugar
In bowl, blend the cream cheese and butter add vanilla. Blend in the sugar in two parts and mix until smooth.
Enjoy!!

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Kale Salad

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Tana’s Kale Salad

Quantities depend on your liking of the ingredients

½ bunch of kale chopped and cut into small pieces
1 small bag of broccoli slaw
I bell pepper (I use red for color)
½ bag of fresh sweet peas (I use one from the garden but you can buy them)
½ medium red onion cut into fine pieces
5 or 6 broussell sprouts cut in half and sliced
1 can mandarin oranges
½ cup each raw pumpkin seeds, sunflower seeds
Handful of raisins and/or dried cranberries
Poppyseed or three cheese ranch dressing


You can add whatever other vegetables you like, sometimes I put cucumbers and carrot sticks too. This salad lasts up to 3 days with the dressing mixed in and it is still crunchy!!!!

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Stuffed Sweet Potatoes

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Stuffed Sweet Potatoes
Ingredients:
4 Medium/Large Sweet Potatoes (washed thoroughly)
6 oz Canadian Bacon (Divided and Chopped)
4 Tbs Sour Cream ( I used Daisy Brand)
6 tsp Finely sliced Scallions
4 Tbs of Shredded Cheddar Cheese

Directions:
Wash Sweet Potatoes and pierce with fork
Place on Microwave safe plate or paper towels in microwave.
(they also may be cooked in oven time will vary)
Cook on High for 10 minutes turning after 5 minutes.
Let cool a few minutes and slice potatoes length wise.
Pre Heat oven to 325°
Scoop out inside of potatoes in a separate bowl leaving 1/4 inch shell.
Mash Sweet potatoes and and Canadian Bacon and Sour Cream mix well.
Spoon mixture into Shells ,place in Baking dish… top with Shredded cheese and Scallions Bake at 325° for 20 minutes (uncovered)
ENJOY!!!
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Lavender Essential Oil Benefits

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I just used Lavender when Olivia was so sick! Lavender, peppermint were cure alls!!
1- Potpourri
Add a few drops of oil to your potpourri, dry or silk flowers (NOT on wood furniture!!)
2- Bath
For aching muscles or stress relief, add 4 drops of oil to your bath. You can also add a handful of Epsom salts.
Sit back, relax and soak away your tensions!!
3- Cuts/ Scrapes
Spray on lightly some Lavender oil on the affected area. It’s a great disinfectant that will not “kill” the “good bacteria”
on the skin!!
4- Fatigue
Add 5-8 drops of oil in a hot foot bath to soak your feet (which are particularly porous, so it reaches your bloodstream
quickly, soothing various systems of your body!!)
5- Insomnia
A few drops or a light “squirt” on your pillow case for a sweet sleep! (I’ve personally done this too, by adding a little
pouch of lavender “buds” inside my pillow case…works great!!) For babies, add 3 drops of lavender oil in their bedtime
bath water.
6- Disinfectant
To sterilize household surfaces, add 10 drops of lavender oil to a small squirt bottle (can be found at the Dollar Store).
Spray on surface, wait 30 minutes. Not necessary to wipe off. (NOTE: NOT to be used on wood furniture or wood surfaces to
be safe!) You can use it to disinfect toilets, sink handles, telephone receivers, light switches, etc…
7- Burns
After cooling the burn under cold, running water for approx. 5-10 mins (or more), gently apply oil to affected area.
This should help lessen the pain immediately.
8- Headache
Massage a few drops of lavender oil into your forehead, your temples, nape of neck, and the inside of your wrists.
9- Acne
Apply 1 drop of oil on the affected area (pimple) inhibits the bacteria that causes the infection & helps re balance the
over secretion of sebum.
10- Insect Bites
Applying 1 drop of lavender oil on an insect bite will soothe itching and inflammation. Dab on as soon as possible.
11- Moths
Hang little fabric bags or pouches (can be found at the Dollar Store, if you cannot find a substitute at home) amongst
your woolens in your closet, and refresh with oil from time to time. It’s a deterrent, but not a guarantee!
12- Fungus
T.V.’s Dr Oz says that lavender oil (3 drops), when rubbed into the finger or toe nail (several times a day) has anti-fungal properties! (Re-apply after washing your hands or bathing)
NOTE: Store your oil AWAY from heat & light to preserve its properties.
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Pear and Cranberry Chopped Salad

Autumn Chopped Salad

Ingredients

6 to 8 cups chopped romaine lettuce

2 medium pears, chopped

1 cup dried cranberries

1 cup chopped pecans

8 slices thick-cut bacon, crisp-cooked and crumbled

4 to 6 oz. feta cheese, crumbled

Poppy seed Salad Dressing

Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Procedure:

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

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Praline and Pecan Cake

Another Southern delight here is pecans and pralines. This is a perfect cake for all the praline and pecan lovers out there.

For Southern Pecan Praline Icing:

3/4 cup butter or margarine
1 cup Granulated Sugar
1/2 cup Light Brown Sugar, firmly packed
4 large eggs of yolk
1 large can (12 oz.) evaporated milk
2 tsp. vanilla extract
2 cups chopped pecans

Melt the butter or margarine in a large saucepan over medium heat. Remove from heat, then stir in Granulated Sugar and Imperial Light Brown Sugar. (Sugars will not dissolve). In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about fifteen to twenty minutes. Remove from heat and stir in vanilla extract and pecans. Cool icing to a good spreading consistency (about thirty minutes), then spread evenly between cooled cake layers and over the top and sides of the cake. Recipe yields icing for a nine-inch, three-layer cake.

For The Cake:

1 cup butter or margarine, softened shopping list
1-1/2 cups Granulated sugar shopping list
1 cup Light brown sugar, firmly packed shopping list
4 large eggs shopping list
3 cups all-purpose flour shopping list
1-1/2 tsp. baking powder shopping list
1/4 tsp. baking soda shopping list
1/2 tsp. salt shopping list
1 cup milk shopping list
2 tsp. vanilla extract

Grease and flour three nine-inch round cake pans and preheat oven to 350°F. Cream the butter or margarine with both Granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for twenty-five to thirty minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing
http://www.grouprecipes.com/33346/southern-praline-cake-with-southern-praline-icing.html

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Guilt Free Brownies

These are a very moist low fat chocolate brownie alternative, for weight watchers, only 2 ww points per serving (24 servings).

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Ingredients:
1/2 Cup applesauce
2 small to medium bananas mashed
1 1/2 cup sugar
2 tsp vanilla extract
1/2 Cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 Cup finely shredded zucchini ( I use a grater)
2 Cups all purpose flour
1/2 Cup walnut pieces
Directions:
Preheat oven to 350 degrees F. Grease and flour an 9 x 13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into the prepared pan. Bake for 25 mins until brownies spring back when gently touched.


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Bacon Breakfast Hash

Bacon Breakfast Hash

Ingredients
4 cups cooked and diced potatoes.
1 lb bacon
2 TBS reserved bacon grease
1/2 cup cheese
10-14 eggs
1/ 4 cup milk
S&P to taste
Directions
Fry bacon crisp and drain on a paper towel. Remove all of the grease except for 2 TBS. Fry the diced potatoes in same pan with the reserved bacon grease til slightly crispy on the edges.
Meanwhile in a medium bowl beat the eggs, milk and salt & pepper. (Go easy on the salt as the bacon is typically already salty).
Crumble bacon over the potatoes and then pour eggs over the top. Scramble the eggs in the potato bacon mixture until eggs are cooked through. Turn heat off.
Sprinkle the cheese over the top of the eggs and potatoes and cover with a lid until cheese is melted.
Enjoy!


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Infused Water

Infused Water

Really it only takes 10min to make this flavored water be careful though if you love strawberries like I do they may not make it into the water! It's so easy, don't overthink it! Just slice up the strawberries & lemons add a few mint leaves, ice & water & Woooohooooo! Strawberry, Lemon, Mint flavored water! Support your local farmers and pick up the ingredients at... the farmer's market when you can! Great for a party or just because it's beautiful & delicious! Drink your water!!!!

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