1 Can Cream of Chicken
1 C. Water
3/4 C. Uncooked White Rice
2 C. Cooked Chopped Chicken
2 C. Frozen mixed Vegetables thawed
Whisk soup and water into Skillet. Heat until just boiling (2-3 minutes). Stir in Rice. Cover and reduce heat to low and cook 20 minutes. Add chicken and vegetables. Stir and cover. Cook 3-4 minutes to heat through.
MMMM! Stir Fried Asian Chicken
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch 2-4 tablespoons soy sauce*
1/2-1 teaspoon ground ginger*
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
1 package frozen Asian Medley Vegetables
1/4 C. water
1 teaspoon chicken bouillon granules
*Add soy sauce and ginger to your own liking. I use about 3 Tbls soy sauce and about 3/4 tsp ginger
Directions:
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch, Ginger and Garlic Powder and toss to coat. Add to Soy Sauce to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry vegetables until crisp-tender and heated through. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
DELICIOUS!
25 minute Crunchy Whole-Grain Chicken Bites (Pampered Chef)
SUPER EASY AND SUPER GOOD!
1 lb Chicken Tenders (or breasts cut up in bite sized pieces)
3 Tblsp Ranch Dressing Mix
1 egg white
6 C. Whole Grain Chips (Sun Chips)
1/4 tsp paprika
vegetable oil
hot sauce and crumbled blue cheese (optional)
Preheat oven to 400
Cut tenders into 1 1/2 in. pieces. Whisk together 1 Tblsp ranch mix with egg white. Crush chips in a large ziploc bag and add remaining rance and paprika.
Add chicken to egg mixture; mix to coat well. Add half of the coated chicken to the crumb mixture. Shake to coat with crumbs and arrange on a baking stone in a single layer. Repeat with remaining chicken.
Spray chicken generously with oil using the Kitchen Spritzer (I sprinkle oil, or use regular cooking spray).
Bake 14-16 minutes or until Chicken is golden brown and no longer pink.
Serve with blue cheese and hot sauce drizzled over, if desired.
Fabric Softner
1 cup baking soda
6 cups distilled white vinegar
8 cups water
10-15 drops orange or lemon essential oils or other essential oils, of choice (optional)
You will need a one gallon container. First add the baking soda to the plastic container. Next add 1 cup of water to start with. Slowly add the vinegar to the bottle as the vinegar and baking soda will start to fizz. Then add the rest of the water swirling around & cover venting the top a few times.
Add the essential oil.
Add 1 cup in your final rinse cycle for each load but give the bottle a good shake to stir up the essential oil before using.
6 cups distilled white vinegar
8 cups water
10-15 drops orange or lemon essential oils or other essential oils, of choice (optional)
You will need a one gallon container. First add the baking soda to the plastic container. Next add 1 cup of water to start with. Slowly add the vinegar to the bottle as the vinegar and baking soda will start to fizz. Then add the rest of the water swirling around & cover venting the top a few times.
Add the essential oil.
Add 1 cup in your final rinse cycle for each load but give the bottle a good shake to stir up the essential oil before using.
Yummy, and healthy...what could be better?
Yummy Strawberry Cinnamon Sugar Muffins!!
Ingredients1 cup all-purpose flour 1 cup whole wheat flower
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2/3 cup sugar
2 eggs
1 cup yogurt (vanilla)
1 teaspoon vanilla
6 tablespoons butter, melted
1 cup diced strawberries
cinnamon sugar, for sprinkling on top
Directions
Preheat oven to 400 degrees. Line a muffin tin with paper liners or silicone muffin cups.
In a bowl, whisk together the flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.
In a separate large bowl mix the sugar with the eggs, buttermilk and vanilla and whisk together until blended. Add the melted butter and whisk until thoroughly combined.
Add the dry ingredients to the wet ingredients and fold together with a rubber spatula. Add the diced strawberries and fold in, just until distributed.
Spoon the muffin batter into the muffin cups. Sprinkle cinnamon sugar on top.
Bake for 15-18 minutes, until the tops are golden brown and spring back when lightly pressed with your finger.
Makes 12 muffins.
Chicken Cordon Bleu Casserole
4 Boneless Chicken Breasts
4 Slices Swiss Cheese
4 Slices Ham
1 Can Cream of Chicken Soup
1/2 C. Sour Cream
10 Saltine Crackers
1/2 tsp Paprika
1/4 tsp garlic Salt
1/2 tsp Parsley
Place chicken in a skiller and cook for 4 minutes on each side. Cut into bite sized pieces and place in a 9x13 inch baking dish sprayed with cooking spray. Layer swiss cheese on top of chicken followes by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine crackers and add spices. Sprinkle on top of soup mixture. Bake at 350 for 45 minutes.
4 Slices Swiss Cheese
4 Slices Ham
1 Can Cream of Chicken Soup
1/2 C. Sour Cream
10 Saltine Crackers
1/2 tsp Paprika
1/4 tsp garlic Salt
1/2 tsp Parsley
Place chicken in a skiller and cook for 4 minutes on each side. Cut into bite sized pieces and place in a 9x13 inch baking dish sprayed with cooking spray. Layer swiss cheese on top of chicken followes by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine crackers and add spices. Sprinkle on top of soup mixture. Bake at 350 for 45 minutes.
Baked Chicken Breasts Supreme
1 1/2 C Sour Cream
1/4 C Lemon Juice
1/2 tsp Worcestershire Sauce
1/2 tsp celery seed
1/2 tsp salt
1/2 tsp Paprika
1/2 tsp Garlic powder
1/4 tsp pepper
6 Boneless Chicken Breasts
2 C Dry Bread Crumbs
In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, and spices. Place chicken in mixture and turn to coat. Cover and marinade over night. Remove chicken from marinade and coat each piece with crumbs. Arrange on greased baking sheet. Bake uncovered at 350 for 40 minutes or until no longer pink in the center. Serve with mashed potatoes and Caesar Salad.
1/4 C Lemon Juice
1/2 tsp Worcestershire Sauce
1/2 tsp celery seed
1/2 tsp salt
1/2 tsp Paprika
1/2 tsp Garlic powder
1/4 tsp pepper
6 Boneless Chicken Breasts
2 C Dry Bread Crumbs
In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, and spices. Place chicken in mixture and turn to coat. Cover and marinade over night. Remove chicken from marinade and coat each piece with crumbs. Arrange on greased baking sheet. Bake uncovered at 350 for 40 minutes or until no longer pink in the center. Serve with mashed potatoes and Caesar Salad.
Fiesta Tortilla Stack
1 can refried beans
1/2 C Salsa
1/2 C Sour Cream
2 Tbl taco Seasoning
2 small chopped tomatoes
4 sliced green onions
1 can sliced olives
5 flour tortillas
2 C shredded lettuce
2 C shredded cheddar cheese
Combine beans, salsa and 1/4 C sour cream and half of seasoning. Mix well. Place one tortilla on baking sheet ( round cake pans work well). Top with 2 scoops of bean mixture, spread within 1/4 inch of the edge. Sprinkle with cheese. Repeat layers or tortilla, bean mixture and cheese 3 more times. To with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 C sour cream with the remaining seasoning. Spread evenly over the top of stack. Sprinkle with tomato, lettuce, and olives. Cut into wedges and serve with salsa.
1/2 C Salsa
1/2 C Sour Cream
2 Tbl taco Seasoning
2 small chopped tomatoes
4 sliced green onions
1 can sliced olives
5 flour tortillas
2 C shredded lettuce
2 C shredded cheddar cheese
Combine beans, salsa and 1/4 C sour cream and half of seasoning. Mix well. Place one tortilla on baking sheet ( round cake pans work well). Top with 2 scoops of bean mixture, spread within 1/4 inch of the edge. Sprinkle with cheese. Repeat layers or tortilla, bean mixture and cheese 3 more times. To with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 C sour cream with the remaining seasoning. Spread evenly over the top of stack. Sprinkle with tomato, lettuce, and olives. Cut into wedges and serve with salsa.
Meat Loaf
1 lb. ground beef or turkey
1 egg beaten
1 pkg onion soup mix
8 saltine crackers crushed
1/2 C. tomato sauce
Mix together all ingredients and mix well with hands. Shape into a loaf and place in foil lined baking dish or bread pan. Bake at 350 for 1 1/2 hours. Remove from pan and let sit 15 minutes before slicing.
1 egg beaten
1 pkg onion soup mix
8 saltine crackers crushed
1/2 C. tomato sauce
Mix together all ingredients and mix well with hands. Shape into a loaf and place in foil lined baking dish or bread pan. Bake at 350 for 1 1/2 hours. Remove from pan and let sit 15 minutes before slicing.
Chicken Club Sandwich
Mayonnaise or salad dressing
18 slices white bread, toasted
12 lettuce leaves
6 slices cooked chicken or turkey
18 slices tomato, about 3 med.
12 slices bacon, crisply fried
Salt and pepper
Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 slice chicken on each of 6 toast slices. Cover with second slice of toast. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper. Cover with third slice of toast; secure with wooden picks. To serve, cut diagonally into triangles. 6 servings.
18 slices white bread, toasted
12 lettuce leaves
6 slices cooked chicken or turkey
18 slices tomato, about 3 med.
12 slices bacon, crisply fried
Salt and pepper
Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 slice chicken on each of 6 toast slices. Cover with second slice of toast. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper. Cover with third slice of toast; secure with wooden picks. To serve, cut diagonally into triangles. 6 servings.
Potato Broccoli and Cheese soup
3 cans Chicken Broth (14.5 oz each)
1 bag (24 oz) Shredded Hash browns
3/4 C. Celery finely chopped
1/2 C. Onion finely chopped
Shredded Carrots (3-4 large is usually good)
Broccoli (about 2-3 cups cut into small pieces)
3 T. Parsley Flakes
6 T. Flour
4 C Half and Half
3/4 lb. Velveeta Cheese cut in small chunks
3/4 lb. shredded Sharp Cheddar Cheese
Salt and Pepper to taste
Combine broth, vegetables and seasonings in large pot. Cover and simmer 10 minutes, until tender. Add hash browns and simmer 5 minutes until tender. Combine half and half with flour and add slowly for thickening. Heat and add cheese until melted. Serve!
1 bag (24 oz) Shredded Hash browns
3/4 C. Celery finely chopped
1/2 C. Onion finely chopped
Shredded Carrots (3-4 large is usually good)
Broccoli (about 2-3 cups cut into small pieces)
3 T. Parsley Flakes
6 T. Flour
4 C Half and Half
3/4 lb. Velveeta Cheese cut in small chunks
3/4 lb. shredded Sharp Cheddar Cheese
Salt and Pepper to taste
Combine broth, vegetables and seasonings in large pot. Cover and simmer 10 minutes, until tender. Add hash browns and simmer 5 minutes until tender. Combine half and half with flour and add slowly for thickening. Heat and add cheese until melted. Serve!
Easy Enchiladas
Flour or corn tortillas
1 lb. ground beef or chicken
1 can green or red enchilada sauce
1 pkg. cream cheese
1 pkg. shredded cheese
Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder.
Cook beef or chicken and add to mixture.
Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap.
Place enchiladas in baking dish.
Pour shredded cheese and remaining sauce over top.
Bake 20 minutes or until hot at 325˚.
1 lb. ground beef or chicken
1 can green or red enchilada sauce
1 pkg. cream cheese
1 pkg. shredded cheese
Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder.
Cook beef or chicken and add to mixture.
Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap.
Place enchiladas in baking dish.
Pour shredded cheese and remaining sauce over top.
Bake 20 minutes or until hot at 325˚.
Easy Homemade Pizza
Dough:
1 Tbls Yeast (or 1 packet)
1 C. Warm Water
1 Tbls. Sugar
1 Tbls. Oil
2 tsp Salt
2-2 1/2 C. Flour
Pre-heat oven to 450 degrees. Mix together yeast, water, sugar, oil and salt in a medium sized mixing bowl. Mix in enough flour to make a dough that is easy to handle (I use about 2 C, then sprinkle up to 1/2 C. flour on the counter to knead into it. If you put too much flour, you will have a tough dough.) Knead about 5 minutes. Let sit for 10 minutes.
While you wait for the dough, mix up your sauce:
1 small can Tomato Sauce
Italian Seasoning
Garlic Powder
Mix in seasonings with sauce, to taste. I don't measure, but I would guess around a Tablespoon Italian Season and a sprinkle of garlic to lightly cover top of the cup or bowl. Start slow and add more as needed.
Roll dough out on floured surface to the desired size and thickness. This usually makes about a 14" pizza. Roll edges in and pinch together to make a crust around the edge. Place on pizza baking pan or stone lightly dusted with corn meal. Bake about 8 minutes or until crust starts to turn light golden (Times may vary- I use a stone, with a pan it may be different). Remove from oven and top with sauce and favorite pizza toppings. Bake for another 10-12 minutes or until cheese is melted and browning.
Chicken Fried Rice
Makes: 8 Servings
3 tablespoons olive or canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
8 cups cooked white rice
2 cups mushrooms
1/3 cup scallions (green onions), chopped
2 cups fresh bean sprouts
1 lg egg
3 cups diced cooked chicken breast, approximately 2.5 pounds
3 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
black pepper to taste
In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently, for 5 minutes. Add in scallions and bean sprouts and cook 3 more minutes until vegetables start to soften. Add egg and mix in until cooked. Add in chicken pieces.
In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with black pepper if desired.
** Add or subtract vegetables based on preference. Cook the ones that take the longest first.
3 tablespoons olive or canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
8 cups cooked white rice
2 cups mushrooms
1/3 cup scallions (green onions), chopped
2 cups fresh bean sprouts
1 lg egg
3 cups diced cooked chicken breast, approximately 2.5 pounds
3 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
black pepper to taste
In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently, for 5 minutes. Add in scallions and bean sprouts and cook 3 more minutes until vegetables start to soften. Add egg and mix in until cooked. Add in chicken pieces.
In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with black pepper if desired.
** Add or subtract vegetables based on preference. Cook the ones that take the longest first.
Marvelous Meatballs
Makes: 48 Meatballs Prep time: 15 minutes
Cooking oil spray
2 lb. ground beef
1 C. dry bread crumbs
2 Lg. Eggs
1/3 C. Milk
1 tsp. onion powder
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
Preheat oven to 375 degrees. Line the bottom of a broiler pan with foil and spray the pan rack with cooking spray. Place beef in a 2-qt or larger bowl. Add bread crumbs, eggs, milk, onion powder, basil, salt and pepper. Mix well with hands or a spoon. Using a cookie dough scoop, form 48 meatballs, giving each one a quick roll with your hands to smooth, then place on broiler pan rack (Or use heaping tablespoons to form the meatballs with your hands). Bake the meatballs until brown and cooked through, 35 to 40 minutes. Serve immediately or cool and freeze for future use. Defrost in the microwave or refridgerate over night.
Cooking oil spray
2 lb. ground beef
1 C. dry bread crumbs
2 Lg. Eggs
1/3 C. Milk
1 tsp. onion powder
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
Preheat oven to 375 degrees. Line the bottom of a broiler pan with foil and spray the pan rack with cooking spray. Place beef in a 2-qt or larger bowl. Add bread crumbs, eggs, milk, onion powder, basil, salt and pepper. Mix well with hands or a spoon. Using a cookie dough scoop, form 48 meatballs, giving each one a quick roll with your hands to smooth, then place on broiler pan rack (Or use heaping tablespoons to form the meatballs with your hands). Bake the meatballs until brown and cooked through, 35 to 40 minutes. Serve immediately or cool and freeze for future use. Defrost in the microwave or refridgerate over night.
Hawaiian Meatballs
1 1/3 C long-grain rice
2 bunches green onions (about 1 cup pieces)
2 tsp vegetable oil
2 medium sized carrots (about 1 cup sliced)
24 pre-cooked meatballs (see Marvelous Meatballs recipe), defrosted
1 C Chicken Broth
1 can Pineapple chunks packed in heavy syrup (needs heavy syrup to be sweet enough)
2 Tbls red wine vinegar or cider vinegar
2 Tbls soy sauce
1 Tbls finely minced fresh ginger or bottled minced ginger
2 cloves fresh minced garlic
2 Tbls cornstarch
Bring 2 2/3 C lightly salted water to a boil in a covered medium sized sauce pan. Add rice, sir and reduce heat to low. Cover and simmer until tender, about 20 minutes (or use rice cooker). Meanwhile, cut the green onions into pieces about 1 inch long, including some of the tender green tops to make 1 cup. Heat the oil in an extra deep 12-in, skillet over medium heat. peel carrots and cut into 1/4 inch slices and add to the skillet. Add the meatballs and cook stirring frequently, until the carrots are almost tender- about 3 minutes. Add onions, broth, pineapple chunks and syrup, vinegar, soy sauce, ginger and garlic to the skillet. Raise heat to medium-high and bring to a boil. Combine cornstarch with 3 Tbls cold water and disolve. Add mixture to skillet and cook until thick and bubbly, stirring. Remove from heat and serve over hot rice.
Barbecue Pork Chops
4 Pork Loin Chops
1 Tbl. Canola or Vegetable Oil
1/4 C. Brown Sugar
1/4 C. Chopped Sweet Onion
1/4 C. Each: Ketchup, BBQ sauce, French Salad Dressing and Honey
In a large skillet, brown chops in oil on both sides. Combine remaining ingredients; pour over browned chops. Bring to a boil and reduce heat. Cover and simmer 12-14 minutes or until meat is tender and no longer pink. Serve with white rice and vegetables.
* To freeze and reheat: Freeze cooked pork chops and sauce in freezer bags. Thaw overnight. Place in skillet and boil; reduce heat. Cover and simmer 6-8 minutes.
1 Tbl. Canola or Vegetable Oil
1/4 C. Brown Sugar
1/4 C. Chopped Sweet Onion
1/4 C. Each: Ketchup, BBQ sauce, French Salad Dressing and Honey
In a large skillet, brown chops in oil on both sides. Combine remaining ingredients; pour over browned chops. Bring to a boil and reduce heat. Cover and simmer 12-14 minutes or until meat is tender and no longer pink. Serve with white rice and vegetables.
* To freeze and reheat: Freeze cooked pork chops and sauce in freezer bags. Thaw overnight. Place in skillet and boil; reduce heat. Cover and simmer 6-8 minutes.
90 Minute Cinnamon Rolls
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Skillet Sweet and Sour Pork
2/3 C. packed brown sugar
2/3 C. cider or white vinegar
2/3 C. ketchup
2 tsp. soy sauce
1 lb. boneless pork loin, cut into 1" cubes
1 Tbsp canola oil
1 medium onion, cut into chunks
2 medium carrots, sliced
1 medium green pepper, cut into 1" pieces
1/2 tsp minced garlic
1/4 tsp ground ginger
1 can (8oz.) pineapple chunks, drained
In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining sauce aside.
Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add onion, carrots, green pepper, garlic and ginger; saute until pork is no longer pink. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in pineapple. Serve with rice or chow mein noodles.
Yield: 4 servings
Cough Medicine
This is a home remedy for that horrible cough that you just can't get rid of, and best of all: you probably already have all of the ingredients!
4 -8 doses
Ingredients
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoons water
Directions
1Mix ingredients.
2Take by the teaspoon as often as needed for cough.
3Do not give to infants under 12 months due to the honey (though I doubt you could get them to take it anyway!).
4 -8 doses
Ingredients
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoons water
Directions
1Mix ingredients.
2Take by the teaspoon as often as needed for cough.
3Do not give to infants under 12 months due to the honey (though I doubt you could get them to take it anyway!).
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