Sweet and Sour Chicken

1 small package of petite baby carrots
1 onion, chopped
2-3lbs. of boneless skinless chicken breasts (cut in small pieces)
¾ cup brown Sugar
½ cup white vinegar
¼ cup ketchup
1 Tbsp. Soy Sauce
½ tsp. salt
¼ cup pineapple juice
1 large green pepper, sliced

Place carrots and onions in bottom of slow cooker. Lightly brown
chicken in oil in a skillet, then transfer to slow cooker. Mix the
remaining ingredients (except green pepper) in a bowl and then pour
over the chicken, carrots and onions. Cover. Cook on high for 4
hours or low for 8 hours. Stir in the green peppers during the last
hour so they don’t get mushy. Serve over rice.

Southwest-Style Egg Rolls

We tried these the other night and just LOVED them! A new family favorite.

1/4 cup olive oil
1/4 cup chopped green onion
8 cups fresh baby spinach
1 cup frozen corn
1 (15 ounce) can black beans, drained
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 teaspoon ground cumin
6 ounces Monterey Jack cheese, shredded
1 (14 ounce) package egg roll wrappers
vegetable oil for frying

Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.

Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

Recipe courtesy of Allrecipes.com.

Thai Peanut Chicken Noodle Salad

Crystal, of Everyday Food Storage, contributed this recipe and photo to the Family Home Evening blog recently. It sounds easy, unique, and delicious!

1 C. Asian Sesame Dressing (I use Ken's Steakhouse light version)

2 Tbsp. soy sauce

2 cooked boneless skinless chicken breasts, cut into chunks

2 Tbsp. crunchy peanut butter

2 Tbsp. honey

1/2 tsp. crushed red pepper

1 pkg. (1 lb.) thin spaghetti

4 green onions, sliced

1 cup chopped cilantro

Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.

To visit Crystal's blog to learn more about using food storage everyday in your own recipes, click HERE.

Egg Drop Soup

Egg Drop Soup is one of our favorites-especially on a cold day or during illness. It is said to have "healing" power and oftentimes I know it has made me feel better. Try this delicious and easy recipe from Allrecipes.com. It tastes just like the kind from the restaurants!

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk


Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Chinese Stir-Fry

I found this recipe on the Kraft website a few days ago. We tried it and loved it!

1 tsp. oil
1 lb. pork tenderloin, cut into thin slices
3 carrots, sliced
1/3 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced

Heat oil in large skillet on medium-high heat. Add meat and carrots; cook and stir 5 min.
Stirin dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently. Add onions; cook 1 min. Serve over rice or lo mein noodles.

Try adding different vegetables-broccoli would be a delicious addition too!

Lumpia Shanghai/Philippine Fried Egg Rolls

I got this recipe from a friend of mine who is from the Philippines. It is delicious and SO worth the work!

1 lb. ground beef OR
1/2 lb. ground pork, 1/2 lb. finely chopped shrimp

1/2 c. chopped carrots
1/2 c. chopped water chestnuts
1/2 c. green onions, finely chopped
1 egg
1 tsp. salt
1 tsp. freshly ground pepper
1 tbsp. soy sauce
1 package egg roll wrappers
cooking oil

Combine meat, carrots, water chestnuts, green onions, egg and soy sauce. Season with salt and pepper to taste. Place a level tablespoon of filling on each egg roll wrapper, roll, and seal with a few drops of water or beaten egg. There are different methods of rolling. She showed me to roll a tight thin roll, and cut in three pieces, so each wrapper makes 3 little eggrolls. Freeze overnight(optional). Deep fry in hot oil(350-375*) for about 5-6 minutes and dry on paper towel. Serve with sweet and sour sauce.