Shrimp Fried Rice Shepherds Pie Chicken _ Vegetable Chow Mein

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Shrimp Fried Rice Shepherds Pie Chicken _ Vegetable Chow Mein Powered By Docstoc
					April 2008

             Slow-Cooker Pot Roast                                      Shrimp Fried Rice
             The slow cooker                                            Here’s a healthful
             does the work after                                        dish that’s ready in
             you spend only about                                       minutes and is sure
             10 minutes of prep                                         to please.

                                    Kansas Country Living, April 2008                          Kansas Country Living, April 2008

             Shepherd’s Pie                                             Chicken & Vegetable Chow
             This comfort classic
             is ideal for the
             cooler early days of                                       This recipe is
             spring. And with a                                         expertly blended
             slow cooker, it’s                                          and balanced for
             a snap to prepare.                                         perfect flavor.

                                    Kansas Country Living, April 2008                          Kansas Country Living, April 2008

                        Shepherd’s Pie                                                                              Chicken & Vegetable Chow Mein
                        1 lb. lean ground beef                                                                      1/4 lb. spaghetti
                        1 (12-oz.) jar beef gravy                                                                   3/4 lb. boneless, skinless chicken thighs, cut into thin strips
                        1 (10-oz.) pkg. frozen mixed vegetables, thawed                                             1 tbs. plus 1/3 cup stir-fry sauce, divided
                        Salt and pepper to taste                                                                    4 tsp. soy sauce, divided
                        3 cups prepared mashed potatoes                                                             2 tbs. vegetable oil, divided
                        1 cup shredded cheddar cheese                                                               1 small carrot, julienned
                                                                                                                    2 stalks celery, cut diagonally into thin slices
                        In large skillet, cook ground beef over medium heat until browned and thoroughly            1/2 onion, thinly sliced
                        cooked. Carefully drain liquids and return to stovetop. Stir in gravy and vegetables        3 cloves garlic, minced
                        and bring to boil. Reduce heat and simmer 8 minutes, or until vegetables are tender,        1/4 lb. bean sprouts
                        stirring occasionally. Add salt and pepper to taste. While beef mixture is still in skil-   1/4 tsp. black pepper
                        let, spoon mashed potatoes onto it, forming 8 mounds, and top with cheese. Continue         1 tsp. Asian sesame oil
                        to simmer until potatoes are hot and cheese is melted. Serve immediately. Serves 4-6.
                                                                                                                    Cook pasta according to package directions; drain, rinse and drain thoroughly.
                                                                                                                    Meanwhile, coat chicken with 1 tbs. stir-fry sauce and 2 tsp. soy sauce; let stand
                                                                                                                    15 minutes. Stir-fry chicken in 1 tbs. hot oil in wok or large skillet over high heat 3
                                                                                                                    minutes, or until done; remove. Heat remaining 1 tbs. oil in same pan. Add carrot;
                                                                                                                    stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean
                                                                                                                    sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 tsp. soy sauce and pep-
                                                                                                                    per. Cook, stirring, until all ingredients are coated with sauce and pasta is heated
                                                                                                                    through. Remove from heat; stir in sesame oil. Makes 4 servings.

                        Slow Cooker Pot Roast                                                                       Shrimp Fried Rice
                        3 lbs. bottom round beef roast                                                              6 green onions and tops, cut diagonally into 1/2-inch lengths,
                        1 pkg. onion recipe, soup and dip mix pouch                                                   separating whites from tops
                        1 (12-oz.) jar beef gravy                                                                   1/2 cup frozen peas and carrots, thawed
                        2 beef bouillon cubes or 2 tsp. beef granules                                               2 tbs. vegetable oil
                        1 (14-1/2-oz.) can diced tomato with basil, garlic and oregano                              1 egg, beaten
                        2 cups water                                                                                4 cups cold cooked long-grain rice
                        3 cups mixed vegetables, such as sliced carrots, cut green beans, diced redskin             1/2 lb. medium-size cooked shrimp
                        potatoes, green peas, sliced celery                                                         3 tbs. soy sauce
                                                                                                                    1 tsp. garlic powder
                        In large skillet sprayed with nonstick spray, brown beef over medium-high heat 8            1/2 tsp. sugar
                        to 10 minutes, turning occasionally. Combine soup mix, 1 jar of gravy, bouillon and         1/4 tsp. white pepper
                        diced tomato in 5-quart slow cooker. Add water and stir well. Add beef and turn until
                        well coated. Cover and cook on low heat setting 8 to 10 hours, turning occasionally.        Stir-fry whites of green onions, peas and carrots in hot oil in wok or large skillet
Kansas Country Living

                        Add mixed vegetables during last 2 hours, stirring occasionally. When vegetables            over medium-high heat 1 minute. Add green onion tops and egg; scramble. Stir in
                        are tender, remove beef from cooker. Slice or shred beef as desired, and serve with         rice and shrimp, cook until heated, gently separating grains. Combine remaining
                        vegetables and sauce. Serves 6 to 8.                                                        ingredients; pour over rice. Cook and stir until well mixed. Makes 4 to 5 servings.

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