Ginger Shrimp Stir-Fry

Mmk so I'm not a huge fan of seafood. Not my forte. But I can eat some shrimp and maybe a tuna fish sandwich. I decided to make this for the Phil since he loves seafood and it was delish! Probably my favorite; coming from a non seafood eater. Try it. Love it. And it's super easy. It's a dinner for 2, so double and triple it to your heart's content.

Ginger Shrimp Stir-Fry
2 Tbsp ketchup
1 Green onion, thinly sliced
1 Tbsp water
1 1/2 tsp soy sauce
1 Garlic clove, minced
1 tsp grated fresh ginger root
1/2 tsp sugar
Dash crushed red pepper flakes
1/2 lb uncooked medium shrimp, peeled & deveined
1 1/2 tsp canola oil
1 Tbsp minced fresh cilantro (I used 1/2 Tbsp of the jar of dry cilantro spice)
1 cup hot coooked rice

1. In a small bowl, combine the first eight ingredients; set aside. In a small skillet, stir-fry shrimp in oil for about 2 minutes or until shrimp turn pink.

2. Stir sauce mixture; add to the pan. Bring to a boil; cook and stir for about 2 minutes or until heated through. Sprinkle with cilantro. Serve with rice.

Freakin Easy Chicken and Rice Bake

I googled a Chicken and Rice bake, and made it as directed, but it had an onion soup packet, and cream of mushroom soup. I thought it was too salty/beefy, so I made it differently the other night and really liked it. You will need one of these. Suzanne uses these in her hamburger soup, and I like that it has a lot of flavor, but its not as beefy/salty as the Lipton Onion Soup packets.


Chicken and Rice Bake
2 c Minute Rice
1 pkg vegetable soup packet
1 c water
6-10 chicken tenders (still frozen, woot!), or 4-6 breasts -thawed
pepper
1 can cream of chicken, mixed with 1 3/4 c water)
2 c shredded cheese

Preheat oven to 350. Pour rice into 9x13 pan, add vegetable soup packet and combine. Pour on one cup of water. Place chicken tenders on top of rice, and season with pepper. Pour the watered down cream of chicken over the chicken. Top with as much cheese as you want. Bake for 60 mins.