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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Summer Salad Delight

Summer Salad Delight

Ingredients:
1 bag of foxy romaine lettuce
1 orange pepper
1 red pepper
1 yellow pepper
10 radish
10 cherry tomatoes
1 cucumber
Cut up all ingredients and toss it in a bowl. You can save it for the week Easier to eat healthy when you prep in advance. Feel free to add additional items of your choosing. The more colorful the better!

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Banana Oat Protein Smoothie

**Banana Oat Protein Smoothie**

Drink this for energy before a Strenuous workout, helps prevent muscle cramps!

Ingredients:
2 scoops vanilla protein powder
2 tablespoons rolled oats
2 bananas
1 cup unsweetened almond milk
½ cup cold water
1 teaspoon honey
¼ teaspoon cinnamon
4 ice cubes
Combine ingredients and blend until smooth.
Serves 2
Per 8-ounce serving:
250 cal
3.5 g fat
39 g carbs
4.5 g fiber
15 g protein
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Pumpkin Pancakes

Pumpkin Pancakes

Makes about 8 to 10 pancakes
You will need:
1 1/4 cups of all purpose flour
2 tbsp of sugar
2 tsp of baking powder
1tsp cinnamon
1/2tsp ground ginger
1/2 tsp sale
1/8 tsp nutmeg
Pinch of ground gloves
1 cup of milk
6 tbsp. of pumpkin puree
2 tbsp of melted butter
1 egg
Here is what you do:
Whisk all dry ingredients together.. then in another bowl melt your butter, add egg and pumpkin.. mix well... then fold into dry ingredients...
Cook for about 3 min. each side...
ENJOY

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Coleslaw

Leanne's Coleslaw

Ingredients
4 cups very finely shredded cabbage (I use my mandolin slicer)
1/4 cup of finely chopped carrot
1 tbsp sugar
1/4 cup mayonnaise
2 tbsp Apple Cider Vinegar (you can also use white vinegar and/or lemon juice)
2-3 tbsp milk
1/4 tsp celery salt
Salt and pepper to taste
Combine the ingredients and refrigerate at least 2 hours before serving. Stir before serving.

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Skinny Broccoli Salad

Skinny Broccoli Salad

Ingredients
2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Instructions
Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.
Refrigerate until serving
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Easy Homemade Playdough

Easy Homemade Playdough

This is the best, softest playdough I have ever made! And the kiddos love it too!!!
What you’ll need:
1 cup flour
1 cup water
2 teaspoons cream of tartar
1/3 cup salt
1 tablespoon vegetable oil
food coloring

Mix together all the ingredients, except the food coloring, in a saucepan. Cook over low/medium heat, stirring. Continue stirring until the mixture is much thicker and begins to gather around the spoon.
Remove the dough onto wax paper, add desired food coloring and mix till thoroughly blended. Let cool and play
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Candy Salad

Please Share!
CANDY SALAD!!

Sweet, but still low calorie! Only 64 calories per serving!
Ingredients:

Soup can size-Mandarin Oranges (drained)
Shredded carrots
Apple (3, chopped)
Feta cheese crumbles (1 pkg)
Dried cranberries (1 pkg)
Almonds (I used slivered)
Lettuce (I use spinach)
Raspberry vinaigrette
Red Onions

Instructions:

Add all ingredients in a bowl and toss (or shake with the lid on) Serve. All the quantities of ingredient are to your taste!

Approx 10 servings
Calories 64
Total Fat 2 g
Saturated Fat .4 g
Cholesterol 2.5 mg
Sodium 57.6 mg
Potassium 89.3 mg
Total Carbohydrate 10.9 g
Dietary Fiber 1.6 g
Sugars 7.5 g
Protein 1.4 g

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Oven Fried Chicken

I am making this tonight!!

{Baked Fried Chicken}
I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!

This is super easy and you are TOTALLY going to love it!
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!
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Cream Cheese Banana Bread

You will Definitely want to Pass this Delicious Recipe around!


Cream Cheese Banana Nut Bread **Very Moist**

Ingredients:
3/4 C. Butter, softened
8 oz. pkg. cream cheese, softened
2 C .Sugar
2 large eggs
3 C. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 C. mashed bananas (about 4 bananas)
1 C. Chopped Nuts
1/2 tsp. Vanilla

Directions:

Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Combine flour and next three ingredients. Gradually add to butter mixture; beating on low just until blended. Stir in bananas, nuts and vanilla. Spoon batter into 2 greased loaf pans. Bake at 350 degrees for about 1 hour or until a wooden pick inserted in center comes out clean. Cool before slicing, if possible! Enjoy!

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