Monday, November 12, 2012
1-2 lbs boneless skinless chicken breast, cut into bite-size pieces
1 16 oz bag frozen stir fry vegetables
1 8 oz can pineapple chunks in juice, undrained
1 10.5 oz can chicken broth
2 cups Minute Rice, uncooked
1 10 oz bottle sweet and sour sauce
*Heat oil in large skillet on medium-high heat. Add chicken and sprinkle with garlic salt to taste. Cook and stir for 5 minutes or until cooked through.
*Add vegetables and pineapple with its juice, mix well. Stir in chicken broth. Bring to a boil.
*Stir in rice and cover. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender. Stir in sweet and sour sauce. Serves 4.
Thursday, November 1, 2012
I know I rarely post anything on here, but I wanted to share this AMAZING pumpkin pancake recipe I found. It's the best one I've ever had. I'm just going to include the link since I haven't altered the recipe at all. And I'm lazy. Whoever put the link to Annie's Eats on this blog is very appreciated! I follow it regularly and have gotten a lot of great recipes there. I really like her style. Anyway, these pancakes are so easy and so good. I love the spongy texture. Just be careful not to burn them (turn before the bubbles are popping). I put about 1/4 teaspoon of cinnamon in with PURE maple syrup and it was amazing on these pancakes. The splurge on the good syrup is worth it. Hope you enjoy!