Chicken Stir Fry

4 chicken breasts
Canola Oil
1 clove garlic, minced
2 cans chicken broth
2 to 3 tablespoons Cornstarch
Vegetables of your choice (broccoli, carrots, celery, onion, snow peas)
3 tablespoons soy sauce
Steamed rice

In deep pan or wok, heat oil, then add cut up chicken and garlic. Sauté until chicken is white. Add 1 can broth, let simmer. Add onion and other vegetables. Simmer/steam until tender crisp. Add 2-3 tablespoons soy sauce. Add 2 or 3 tablespoons cornstarch to remaining chicken broth. Add to chicken/veggie mixture, let thicken. Serve over hot rice or Chinese noodles if you prefer.

Home Rice

2 large carrots
4 to 5 potatoes
1 sm. Onion
Ham (already cooked)
3 to 4 cups of cooked rice
Salt, to taste
Pepper, to taste


In skillet, melt butter and sauté onions til tender. Add potatoes and carrots, salt, and pepper. Cook until vegetables are tender. Add chopped ham and heat through.

Prepare rice according to package directions. Add cooked rice to the vegetables and ham. Add salt and pepper to taste.

Broccoli and Rice Casserole

1 10 oz. package frozen chopped broccoli
1 cup uncooked minute rice
1 small can cream of chicken soup
1 soup can water
1 8 oz. jar Cheez Whiz

Cook broccoli using package directions; drain. Combine broccoli, rice, soup, water, and Cheez Whiz in 2 quart casserole dish; mix well. Bake at 350 degrees for 30 minutes or until bubbly.