Easy Veggie Noodle Stir-Fry

 Kids that love veggies.  this is a favorite meal that doesn't come in a box or can.

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Ingredients:

5-6 cups sliced veggies (carrots, celery, cauliflower, zucchini, bell peppers etc)
1 T. olive or vegetable oil
1/2 c. water
1 1/2 tsp. corn starch
1 pkg. ramen noodles, any flavor

Directions:

Stir-fry the veggies until crisp tender.  Meanwhile bring a pot of water to boil. Break up ramen noodles and drop in water.  When veggies are ready, drain noodles and add to vegetables.  In a small bowl mix 1/2 cup water, corn starch and seasoning packet from noodles.  Stir well and add to vegetables.  Reduce heat and stir to coat.  Allow to thicken

Teriyaki Sauce & Stir-Fry

My kids love this homemade teriyaki sauce and this recipe stretches meat a little further.  I use it on any meat that goes on sale, such as chicken breast, sirloin, pork.  If large quantities of meat go on sale, I mix up extra batches and freeze in plastic zip bags.

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Ingredients:

1/3 c. soy sauce
1/4 c. honey
1 tsp. grated onion
1 clove garlic (can also substitute garlic powder)
1 tsp. ginger

Directions:

Mix teriyaki sauce ingredients together and add one pound of thinly sliced chicken breast, sirloin or pork.
Refrigerate for at least 20 minutes or overnight.

Stir fry with any vegetables you like.  Serve over rice

Stir-Fry Chicken and Vegetables

A quick and easy healthy meal that the kids will usually eat, and it's cheap too! 

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Ingredients:

1 package boneless chicken breasts, about 4 pieces (buy it only when on sale!)

1 family-size bag of frozen stir-fry vegetables, we like the pre-seasoned  Chinese blend (the one with peapods and water chestnuts, and we even add a can of more water chestnuts)

1 T. vegetable oil

Rice, white or brown

Water, to cook the rice

Directions:

* Begin cooking rice, per package directions.  If you use the regular long-grain kind it will be ready in about 20 minutes. (You can buy the huge bag of regular white rice, store-brand, when your budget is the tightest.  But when it gets better, switch to brown rice, it's a lot healthier - and my kids barely notice the difference using it in this dish.)

* Rinse chicken and cut into bite-size pieces.  Brown in a non-stick skillet, over medium-high heat, until cooked well.   (Adding any seasons desired, especially if the veggies come unseasoned. And depending on your pan, you may be able to cook the chicken without any added oil. But add some if you need it, or use cooking-spray.)  

* Add cooked chicken into veggies and simmer 5 minutes to blend well, stirring occasionally.  

* Remove chicken and veggies from pan and serve over warm rice.