Build your own Stir-fry with brown sauce

2 lbs meat of choice cubed
2 cans of waters chestnuts
1 can of bean sprouts
2 Tbsp oil
2 packages of brown gravy mix
3/4 cup soy sauce, separated 1/4 & 1/2 cup
1/2 cup water


1. Heat wok to medium, add oil and meat. Cook until cooked through.
2. Open vegetables and drain the liquid, set aside.
3. Drain fat from the meat, place back in the wok with vegetables, 1/2 cup of soy sauce.
4. In a measuring cup add 1/4 soy sauce and 1/2 of water, and brown gravy mix. Stir until it lumpy.
5. Reduce heat, add mixture and heat until it gets to a gravy consistency. If it gets to thick add a little water.


You can eat this by itself or with rice. You can also substitute whatever vegetables you would like. If you have an extra picky eater pour in gravy mix before the vegetables and get a serving of meat out before the vegetables.

Johnny's Apple Pie Pancakes

I made these with my little man this morning. We used a honey wheat pancake mix.

1 medium granny Smith Apple, cubed
1 serving of pancake mix, as directed on box
2 Tbsp sugar or sweetener
1 Tbsp of cinnamon
1 Tbsp vanilla extract


1. Preheat griddle, coat with butter or bacon grease
2. Mix up pancake batter add the vanilla extract.
3. In a large Ziploc mix together Apple cubes, cinnamon, and sugar. Shake the bag until they are coated.
4. Add the apples to the batter, mix together
5. They will be a nice Brown and smell great

Whole Wheat Chicken Pot Pie

Whole Wheat Chicken Pot Pie     

 

Preheat to 450

2 1/2 cups whole wheat flour

2 lbs. chicken (or

2 cans of chicken breast

And 1 can of broth)

2 Tbsp chicken soup base

1 lb frozen carrots and peas

1 lb frozen corn

2 cans cream of chicken

1 stick butter or margarine cubed

2 tsp baking powder

1/2 tsp baking soda

 

 

1.      In large pot fill with water to 2/3 full, add the soup base and the chicken, boil without cover until thoroughly cooked.  Remove all solids from the broth and continue to simmer on med.  Remove chicken bones or cut into cubes.

2.      Removed boiled down broth from the heat.  In a mixer combine WW flour, baking powder, baking soda, and butter or margarine. Beat until the butter is mixed in then add 1 cup of broth and continue to mix until it is biscuit consistency. 

3.       In a glass 13x9 spray with Pam (or equivalent).  Combine chicken, carrots & peas, and cream of chicken soup.

4.      Cover counter with wax paper, sprinkle with flour, place biscuit mix and cover with another piece of wax paper. With a rolling pin start to shape into a crust to cover a cake pan, add flour as needed, remove top wax paper and turn it on the chicken mixture and pinch edges to deal with crust overhang.

5.      Bake in 450 preheated oven for 30-40 minutes.  Filling shop be bubbling and crust should be light brown.  Let cool 10 minutes.  Serves 8