Make-It Monday

Garden Chicken Stir Fry
source:  Campbell's
Calories:  230
Prep Time:  5 min
Cook Time: 25 min

1 Lb   Chicken Breast Strips
3 cups   Fresh, cut up veggie mix
1 1/4 cup   Chicken Broth
1 Tbsp   Soya Sauce
2 Tbsp   Corn Starch
1 tsp   Garlic Powder
1/2 tsp   ground ginger
4 cups   cooked rice noodles

Cook chicken & set aside. Cook veggies until tender crisp. Reduce heat to medium. Add mixture of broth, soya sauce, cornstarch, garlic & ginger. Heat to boil. Return chicken to skillet. Reduce heat to low. Simmer until desired thickness. Serve over noodles.

**Sorry for another Stir Fry recipe. This one is quite delicious as well. We eat it quite often. I buy those big packs of ichiban style noodles and serve it with those!

Make-It Monday

Lemon Blossom Cookies

• 3 Cups All Purpose Flour
• 1 Cup Sugar
• 1 Cup Butter or margarine, softened
• 1/3 Cup fresh or bottled lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Glaze

• 1-1/2 cups confectioner’s sugar
• 3 tablespoons lemon juice
• few drops yellow food coloring (optional)

In large mixing bowl combine butter and sugar. Mix well until creamy and combined. In separate bowl stir together with a spoon flour, baking powder, baking soda, and salt. To the butter mixture add lemon juice and dump in flour mixture. Mix well until dough forms. Cover and refrigerate for an hour.

Roll out dough to 1/4 inch thickness on floured surface. Cut with small circle cutter (I used 1-1/2 inch). Place on ungreased baking sheets and bake at 400 for about 8 minutes. Remove to cool.

Combine glaze ingredients and stir with a spoon until lumps disappear. Spoon a little bit into center of each cookie and spread around with the back of a spoon. Make more glaze if needed. Allow to dry for an hour or so and then stack cookies and store in cookie jar.

**These were absolutely wonderful. They are just so delicious and different. We really liked them.

Make-It Monday

Pepper Steak

1 Lb Flank Steak (I used Stir Fry Meat)
2 Tbsp Veg. Oil
1 green pepper, julienned
1 red pepper, julienned
1 onion, cut inot 1/4-inch slices
3 garlic cloves, minced (I used garlic powder - 1/8 tsp = 1 clove)
3 Tbsp cornstarch
1 can beef broth
2 Tbsp soy sauce
1 tsp Pepper
Rice

In a small bowl, mix corstarch, broth & soy sauce until smooth. (Also add garlic powder if using instead of minced garlic.)

Heat oil in large skillet over med-high heat. Add Meat, cook until just slightly pink. Add peppers and onions. Saute together for 2 minutes. Stir in garlic cloves and seasoned broth mis. Bring to boil. Cook and stir for 2 minutes or until thickened. Sprinkle liberally with pepper.

Serve over hot rice, bake dpotato or with. Makes delicious wraps for quick lunches as well.

**This is by far the best stir fry recipe that I have ever used. So delicious and literally only took 15 minutes to make. I loved it!