Easy Pot Pie

Ingredients
1 package pre-made pie crust (two pieces)
2-3 cups cooked and cubed chicken
1 bag frozen mixed veggies
1 can cream of chicken soup
Salt and pepper

Directions
- Thaw pie crust according to package directions.
- Put one pie crust round in the bottom of your pie pan.
- In a bowl combine veggies, chicken, soup and salt and pepper (to taste)
- Pour veggie/chicken mix into pie crust.
- Top with second pie crust and pinch edges to seal.
- Bake at 350 for 30 minutes or until top is golden brown.

Submitted by Amy

Fried Rice

Ingredients

6 cups of Cooked Rice
2 cups of Diced Carrots
1 small yellow onion
3 cloves of garlic
1 can of water chestnuts
2 cups of sprouts
1 cup of frozen peas
3.5 T Olive oil
1 t butter
1 package of Chicken breast strips (About six strips)
2 eggs
Soy sauce to color and taste
Freshly ground Black Pepper
Sesame Oil (optional)



Instructions -  While your rice is cooking, dice up your carrot, onion, and garlic. Rinse your water chestnuts and let them drain.
-  Trim your breast strips into bite size pieces. Sautee the chicken in a mix of 1 t of butter, ½ t olive oil (to bring to raise the burning point of the butter). Do not over cook the chicken! Set the chicken aside.
-  In the same pan that you cooked the chicken, without cleaning the drippings out, heat your oil on med/high and sauté your garlic. Once the garlic infuses the oil, add your onion and let it sweat. Once the onion is nearly translucent, add your carrots. Add a dash of soy sauce and pepper. Turn burner to low/med.
- In a separate pan, cook an egg. Whisk the egg lightly in a separate bowl, and cook it as you would an omelet. (Make a half moon shape) Slide the cooked egg out on to a cutting board, and slice into strips.
- Increase the temperature in your pan to high and add your rice. Slowly incorporate the soy sauce for flavor and coloring. Add the water chestnuts, sprouts and frozen peas.
- Once that is heated through, add the chicken and the sliced egg. Add black pepper to taste and enjoy!


Hints:
-  Use long grain white rice, not glutinous sushi rice. The long grain white rice is what is traditionally used in Chinese Restaurants. (Using sushi rice is good also though! It reminds me of fried rice in Hawaii)
-  For 6 cups of prepared rice, I use 3 cups of dry rice, cooked in about 5-5.5 cups of water. If you are using a rice cooker, just go by those directions.
-  Adding a teaspoon of chili powder add some nice heat to it.
-  Add a dash of sesame oil at the end, if you have it stocked on hand in the pantry.
-  You may need to add more oil to rice, depending on how “fried” you like your rice.
-  Use baby carrots. I quarter them, and dice each quarter. It ends up being the perfect size.
-  Don’t use a red onion – its flavor is too strong
-  Do not overly whisk the egg. You do not want the egg to be fluffy. Also, don’t add any water or milk to the egg mixture.

Submitted by AmyB

Turkey Veggie Burgers

Ingredients
1 lb ground turkey
2 cups cooked mixed veggies
2 eggs
1/2 cup bread crumbs or quick oats
1 cup shredded cheese

Directions
- Puree veggies and eggs in blender or magic bullet.
- Combine turkey, pureed veggies, bread crumbs and cheese in a large bowl and mix until all ingredients are incorporated.
- Form into patties and cook on the stove top or on the grill.

Hints:
- A great, tasty way to get some extra veggies into the kids. Or into you.

Chicken Veggie Subs

Ingredients
2 chicken breasts, cooked and cut into strips
1 bell pepper (any color)
6 white mushrooms
1 small onion
1 Tbs vegetable oil
1 tomato
4 sub rolls
4 slices provolone cheese

Directions
- Chop pepper, mushroom and onion and sauté in vegetable oil. When veggies are soft but not mushy add cooked chicken and heat until warmed through.
- Open all four sub rolls and top each one with a slice of provolone cheese. Toast until cheese melts and sub roll is hot.
- Slice tomato.
- Load chicken, vegetables and tomato onto hot sub rolls.

Serves 4

Submitted by Amy

Honey Chicken Stir Fry

Ingredients
1 lb. boneless, skinless chicken breasts, cut into 1" pieces.
1 garlic clove, minced
3 tsp. olive or canola oil
3 Tbsp. honey
2 Tbsp. soy sauce
1/8 tsp. salt
1/8 tsp. pepper
1 pkg. (16 oz.) frozen stir fry veggies
2 tsp. cornstarch
1 Tbsp. cold water

Directions
- In a large skillet, stir-fry chicken and garlic in 2 tsp. oil
- After a minute or two add honey, soy sauce, salt, and pepper
- Cook and stir until chicken is lightly browned and juices run clear
- Remove and keep warm.
- In same pan, stir-fry veggies in remaining oil 4-5 mins or until heated through
- Return chicken to pan; mix well.
- Combine cornstarch and cold water until smooth; stir into chicken mixture
- Bring to a boil; cook and stir for 1 min. or until thickened
- Serve over hot rice.

Submitted by Julie