Week 7 -

*French Toast/ Lil' smokies

*Grilled Chicken Pasta
*Mongolian Beef

*BBQ Chicken Pizza

French Toast and Lil' Smokies

• 8-10 pieces of texas toast
• 3 eggs beaten with a little milk and vanilla

Dip bread in egg mixture and place on griddle. Sprinkle each piece with cinnamon. Flip. Cook other side. Serve with cream cheese, syrup, and powdered sugar.

Put a whole bag of Lil' smokies in a skillet with 2 TBSP of water.  Cover and let simmer on med high heat for a few minutes.  Take off lid and let water evaporate and toss smokies until they start to brown a little on the sides.

Grilled Chicken Pasta

• 2 boneless, skinless chicken breasts
• 16 oz. of favorite pasta (fusilli, penne, bowtie)
• 1/4 red pepper diced
• 1/4 green pepper diced
• 1/4 orange pepper diced
• 3 - 4 spring onions sliced (or red onion)
• 2 - 3 carrots chopped
• 1/2 cucumber chopped

Dressing:

• 3/4 cup mayo
• 1 TBSP vinegar
• 1 TBSP lemon juice
• 1 TBSP veggie oil
• 1 TBPS water
• 1 tsp. Worchestershire sauce
• 1/2 tsp. dried oregano
• 1 tsp. sugar
• 1 clove garlic minced

Grill 2 chicken breasts with a little olive oil, salt and pepper. After it cools, chop into bite sized pieces. Cook pasta according to package directions.  Drain, but don't rinse. Spread on a cookie sheet to cool and dry. Combine pasta, chicken and veggies in a large bowl and pour about 3/4 of the dressing on top and mix well.  Add a little salt and pepper. Taste becomes more intense if it sits in the fridge for several hours, but you may need to add a little more dressing before serving.

Mongolian Beef

• 2 tsp. avocado oil (canola,vegetable)
• 1/2 tsp. fresh ginger ( I get this in a little jar already minced)
• 1 TBSP garlic minced
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup DARK brown sugar
• 1 cup oil for frying
• 1 lb. flat iron steak (flank steak works too)
• 1/4 cup corn starch
• 3 - 4 green onions chopped

Cut steak into thin slices. Put cornstarch in a bowl and dip each piece of steak into the cornstarch to apply a VERY thin dusting to both sides. Lay the meat on a cookie sheet.  Let the meat sit for about 10 minutes.  Make the sauce by heating 2 tsp. of oil in a medium saucepan.  Add ginger and garlic to the pan and sautee for 30 seconds then add soy sauce and water.  Bring to a boil and then add sugar.  Bring back to a boil and let it boil for 3-4 minutes.  Remove from heat and set aside.  Heat oil in a large skillet.  Put the meat a few pieces at a time in the oil for about 10-30 seconds just until the meat begins to darken on the edges.  Turn meat.  Cook only for 20 more seconds.  Use tongs or a slotted spoon to remove the meat out onto a paper towel.  When all the meat has been cooked, dispose of hot oil and clean pan or use a new pan. Put cooked meat into the pan, add the sauce and heat over medium heat. Add green onions at the last minute. Serve over cooked rice.

BBQ Chicken Pizza

some of my kids don't like cilantro or onions

• Pizza Crust
• 2 chicken breasts
• Favorite BBQ Sauce
• Smoked Gouda shredded
• Red onion Diced
• Cilantro chopped

Place 2 chicken breasts in baking dish and cover with BBQ Sauce.  Bake at 350 for 30 minutes. Shred. Make Pizza crusts. When Crust comes out, spread BBQ sauce on it and cover with cheese.  Sprinkle red onion, cilantro and chicken over cheese. Bake until cheese is melted.

Pizza Crust

• 1 pkg. dry yeast
• 1/4 cup warm water
• 2 1/2 - 3 cups flour
• 1 tsp. salt
• 2 TBSP olive oil
• 2 TBSP honey
• 3/4 cup cold water

Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl, combine flour, salt, olive oil, honey and cold water. Add yeast mixture and knead with dough hook for 5 minutes. Cover with plastic wrap and let rise about 1 hour.
Divide dough in half and shape each half into a 12" round.  Prebake custs for 10 minutes at 450 degrees before adding toppings.  After topping pizzas, bake again for 10 - 12 minutes.  Make 2 pizza crusts.