What I'm making this week for dinner this week

Tuesday - Chicken Fried Rice
2 cups rice (Kokuho rice is what HB Japanese Steak House uses. They sell it at Kroger in College Station and Houston, but not Dallas, so we will use Jasmine Rice)
1 small sweet onion, chopped
2 chicken breasts, cut into small bite size pieces
3 eggs, scrambled
Soy Sauce, as much as desired
Sesame Seeds
Garlic Powder (because they use garlic butter)
Salt and Pepper, to taste
1/4 cup Butter/margarine (I'm just guesstimating there)

So, I made this recipe up from watching HB Japanese Steak house a million times.

The first thing I do is make the rice in the morning or at least a few hours before dinnertime, put it in a container, and leave it sitting at room temperature. I make rice in a rice maker. Put however much water your rice maker (or bag of rice) tells you to put with 2 cups of rice. IMPORTANT: Let the rice sit in the water for 20-30 minutes. Ever had a problem with your rice cooker boiling over? This should help. Cook the rice.

In a skillet cook the onion, pour into a bowl, eggs, pour into the same bowl, and chicken. When you think the chicken is almost done put in some soy sauce and let it cook for about a minute. Pour the chicken into the bowl with eggs and onions.

They have a super hot cooking area, so I would get all of the ingredients ready and turn on your burner to medium high. I use a wok.

Lightly grease the wok, and add the rice and butter. Mix around for a while (it should be sizzling). Add the eggs, onions, and chicken. Add garlic powder, salt, pepper, soy sauce, and sesame seeds. The amount you add of the ladder is up to you. Enjoy! (It took me forever to perfect, so don't give up on your first try if you don't like it.)


Wednesday - Silver Turtles
1 lb. ground beef
Worchester Sauce
Tony Cachere’s seasoning
Carrots, chopped
1 sweet onion, chopped
1 bell pepper, chopped
Potatoes, cut into thin pieces (about 1/2 cm thick)
Mushrooms, I usually cut each mushroom into 4 pieces
Zucchini Squash, chopped

This is so extremely easy. I marinade the ground beef in worchester sauce and tony cachere's for a few hours. Then I get two pieces of aluminum foil, about a foot and 1/2 long. I put them on top of one another, fold them in half, then an inch from the seam fold both sides back. (This allows the foil to expand when the veggies steam. I am horrible at explaining this over the internet.) Put the veggies on the bottom. Sprinkle with wochester sauce and tony's. Put a beef patty on top and roll up the three sides to close. This makes 2-4 bags. Put in the oven for 1 hr at 350 degrees.



Thursday - Chicken-Almond Stir-Fry
2 tablespoons vegetable or sesame oil
4 skinned and boned chicken breast halves, cut into thin strips (we used 2)
1 (2.25 oz) package sliced almonds
1 (12-16 oz) Frozen Steamfresh broccoli, carrots, water chestnuts, and snap peas
1 tablespoon cornstarch
1 tablespoon brown sugar
½ teaspoon ground ginger
½ cup soy sauce
1/3 cup pineapple juice
Hot cooked rice


Pour oil around top of a preheated wok, coating sides, or in a large nonstick skillet.
Heat briefly at medium high.
Add chicken and almonds; stir-fry for 2 – 4 minutes. Add frozen vegetables; cover and cook 4 minutes, stirring once
Combine cornstarch and next four ingredients; add to wok.
Cook, stirring constantly, 2 – 3 minutes or until mixture thickens.
Serve over rice.

Friday - Slow Cooker Chicken and Dumplings
4 skinless, boneless partially frozen chicken breast halves
2 tablespoons butter
2 (10.75 oz) cans condensed cream of chicken soup
1 onion, finely diced
1 package refrigerated Grands homestyle biscuits (Roll this out flat, pour pepper on them, and cut them into small pieces)
1 can low sodium chicken broth
If you want, you can add a package of frozen veggies in the last 30 min (This is the way Brett likes it. It reminds me more of a chicken pot pie when I add veggies.)

Place the chicken, butter, cream of chicken soup, and onion in a slow cooker, and pour chicken broth to cover.

Cover, and cook for 4 ½ hours on High

After 4 ½ hours, rip up the chicken (should fall apart at this point) and place the cut biscuit dough in the slow cooker. Use a fork or spoon to push the dough under the liquid, so they will cook. Cook for 1 ½ hours on High. Cook longer if dough isn’t cooked through.