Fried Rice

This is great for holiday leftovers or anytime.

I've used a can of mixed vegetables but you can also use frozen vegetables instead.

You can adjust amount of ham and vegetables as needed.

1 - 2 c. each: chopped cooked ham, mixed vegetables
1/4 c. chopped green onions
2 - 3 T. canola or safflower oil
1 bag of boil in bag
1/4 tsp. each salt, pepper
2 - 3 c. water

Remove ham from refrigerator and chop.

Open can of mixed vegetables and drain.

Rinse green onions and chop, set aside.

Place bag of rice in a microwave safe bowl, add water.

Microwave for 5 - 6 minutes or according to package instructions.

Preheat skillet over medium-high heat. 

Lower heat to medium, add oil.

Combine vegetables, salt, pepper and ham and cook for 7 - 10 minutes.

Remove rice from microwave and drain. 

Cut bag and pour rice into skillet. 

Cook the fried rice for another few minutes or until done.

Remove fried rice from heat and sprinkle green onions over fried rice before serving.

Serves 4.

Daisys' Stained Glass Holiday Candies™

Who doesn't love treats this time of the year.

This is a great recipe for the holidays or anytime.

One bag minature marshmallows
1 bag white chocolate chips
1 c. chopped gumdrops
1 T. butter
2 - 3 T. powdered sugar

Line a cookie sheet with foil, shiny side down.

Butter the foil and sprinkle it with powdered sugar.

Chop gumdrops on a clean cutting board.

Preheat saucepan to medium high heat, lower the heat to medium low.

Combine the marshmallows, butter chocolate chips. Cook for 5 - 7 min or until melted, mix well.

Add the cut up fruit gumdrops and spread evenly on the buttered cookie sheets.

Cover with foil and put it in the refrigerator overnight.

Cut candy into pieces and wrap with wax paper to make individual candy pieces.

Serves 6 (4 candy pieces each).

Holiday Frenzy Soup™

The holidays are a busy time of year for many.

This is an easy recipe that can be done quickly when you have a busy schedule.

I've used canned chicken but this is also great with leftover chicken too.

2 cans (6 oz each) cooked chicken
1 small onion chopped
1 - 2 cloves garlic crushed and chopped
8 c. low sodium chicken broth
2 each: celery stalks, carrots chopped
Pinch each: salt, pepper, parsley, red pepper flakes, turmeric (optional)
1 medium potato chopped

Open cans of chicken and drain. Set aside.

Rinse and chop potato.

Rinse, cut tops of celery, carrots and chop.

Peel, rinse and chop onions, garlic.

In a soup pot combine: broth, chicken, vegetables, salt, pepper,  herbs. 

Bring to a boil for 5 - 10 min.

 Lower heat to medium low and let simmer for 40 - 60 min. or until done.

Serves 8.

Semester Break Noodles™

It's the season for final exams before semester break.

This is a great recipe for cramming for exams or anytime. I've made this recipe in the microwave.

1 package bowtie noodles
1/8 - 1/4 tsp each: salt, pepper
2 - 3 c. cold water

In a microwave safe bowl combine pasta, water, salt, pepper. 

Cover bowl with a plate, microwave for 10 - 14 min. or until done stirring occasionally.

Once pasta is done, remove the plate and take the bowl carefully to a colander to strain if needed.

Pour pasta back into bowl, toss with your favorite sauce or olive oil.

Serves 4.