Week 6 -

*Ham and Veggie Fried Rice/Potstickers

*Slow Burn Chili
*Pasta Carbonara

*Sweet and Sour Chicken

Ham and Veggie Fried Rice

• 2 cups cooked rice
• 2 TBSP oil
• 1/2 cup chopped onion
• 1 tsp. fresh chopped ginger
• 2 garlic cloves minced
• 1 egg
• 1/2 cup chopped carrots
• 1/2 cup chopped brocoli
• 4-6 slices of ham chopped into bite size pieces
• 4 green onions
• 2 TBSP soy sauce

Heat 1 tablespoon of oil in a large skillet. Add cooked rice and stir fry until heated through.  In a separate skillet, heat 1 tablespoon of oil and add chopped onion. Stir Fry until golden brown.  Add ginger and garlic and stir fry 1 more minute.  Add to rice skillet.  Make a hole in the middle of the rice and crack egg.  Cook egg in center by gently mixing. When cooked, mix into rice. Steam the carrots and brocoli for 4 minutes and then add to rice skillet.  Add ham and green onions.  Drizzle soy sauce over rice and gently mix together.  Do not OVERSTIR or it will become mushy. Serve immediately.

We love to eat this with Pork/Veggie Pot Stickers that you buy at Costco. 

Slow Burn Chipotle Chili

• 1 pound ground beef, browned and drained
• 1 pound ground sausage, browned and drained
• 1 cup diced onion
• 1 cup diced green pepper
• 1 cup diced celery
• 1 (15 oz.) can black beans, drained
• 1 (15 oz.) can kidney beans with liquid
• 1 (15 oz.) can pinto beans, drained
• 1 (14.5 oz.) can diced tomatoes with juice
• 1 (6 oz.) can tomato paste
• 1 cup tomato sauce
• 2 TBSP chili powder
• 1 tsp. chipotle chili powder
• 1 tsp. chipotle flavored Tabasco sauce, or more
• salt, brown sugar and water as desired

Place all ingredients in the crockpot and cook on low for 8 - 12 hours.  Adjust seasoning, sweetness and thickness as desired with salt, brown sugar and water.

Pasta Carbonarra

• 1 cup parmesan
• 1/2 lb. bacon, cooked and cut into small slivers
• 1/2 cup onion
• 1/4 cup butter
• 2 - 3 cloves garlic
• 1/2 cup heavy whipping cream
• 4 eggs
• 16 oz. fettucini pasta 

Cook bacon and cut up.  Sautee onion and garlic in butter. Beat cream and eggs together and set out to room temperature. Cook Pasta according to package directions, drain, and IMMEDIATELY toss cream and egg mixture into noodles until eggs are cooked.  Then toss in onions and garlic and then toss in parmesan cheese and bacon.  Serve.

Sweet and Sour Chicken

• 4 - 5 boneless chicken breasts, cut into strips
• garlic powder
• 2 eggs beaten
• bowl of flour

Sauce:

• 1/2 cup chicken broth
• 3 1/2 TBSP ketchup
• 3/4 cup sugar
• 1/2 cup vinegar
• 1 TBSP soy sauce

Combine sauce ingredients in a saucepan and heat until sugar is dissolved. Set aside. Place chicken strips on a plate and sprinkle with garlic powder. Heat 1 cup of canola oil in a lg skillet.  Take one chicken strip at a time and dip in the egg and then dredge through the flour - coating both sides of the strip.  Put strips in the oil until the pan is full, turning them once, just until they turn golden brown.  Remove from the oil and place on a paper towel lined plate.  Then transfer them to a 9 x 13 pan.  Continue with this until all the chicken strips are fried. Pour sauce over strips in pan and bake for 35 - 40 minutes at 350.  If you like the sauce you may want to double it. Serve with rice.