1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic cloves, minced
1 medium white onion, chopped (omitted because of personal taste)
2 ripe plum tomatoes, seeded and chopped (I omitted this ingredient because I didn’t have any tomatoes)
1 (8 ounce) can tomato sauce
1 cup chicken broth or beef broth (we chose chicken broth)
1 tablespoon chili powder (you can reduce this- I added 1 teaspoon)
3/4 teaspoon salt

Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown. Add the garlic and chopped onion, and sauté until the onion just begins to brown. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

Chicken Broccoli Lo Mein
Yields Four Servings

8 ounces thin spaghetti (if linguine is available, I prefer this over the spaghetti)
2/3 pound skinless, boneless chicken (3 chicken breasts, dethawed overnnight)
1 cup fresh button mushrooms
1 tablespoon vegetable oil
1 bag frozen broccoli pieces
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup

Cook pasta as directed. Clean & chop mushrooms. Heat oil. Cut chicken in bite size pieces. When all the chicken is cut, add it to the skillet. Add mushrooms and broccoli to the skillet. Cook for five to six minutes or until mushrooms have released their liquid and chicken is cooked through. Add soy sauce, vinegar, and ketchup. Stir to combine. Add cooked pasta and serve immediately.

Serve with ramekins of applesauce.

2 cups flour
1 3/4 cup milk
2 tablespoons baking powder
2 eggs
1/4 cup butter
3 tablespoons sugar
1 teaspoon salt

Mix together dry ingredients. Combine eggs & melted butter and then slowly stir in the flour to the milk, eggs, & butter. Let set for at least ten minutes while heating the pan.

Serve with warmed syrup.

Sometimes it is fun to have a finger food night. We did just that last evening and it was a roaring hit. Who doesn’t love having a big tray of yummy appetizers to munch on?  My husband and children are big snackers, so this really fit the bill with our family. Step outside of the box and have a finger food night!

Finger Food Night: Chicken Wings With Honey BBQ Sauce
Serves 10 

3 pounds chicken wings (purchased in the frozen section of Aldi)
1 cup honey
1/2 cup soy sauce
1/4 cup  BBQ sauce
1/8 cup vegetable oil
1 clove  garlic, minced

Season wings with salt & pepper. Place frozen wings on broiler pan and broil for twelve-fifteen minutes on each side. Transfer wings to the slow cooker. Combine ingredients and pour over wings. Cook on high two hours or low for four hours.

Nutritional facts per serving (daily value): Calories 438kcal; Protein 26g (51%); Total Fat 24g (38%)(Sat. 6g (31%)); Chol. 103mg (34%); Carb. 30g (10%); Fiber 0g (1%); Sugars 28g; Calcium 22mg (2%); Iron 2mg (10%)

The wings were served with a big bowl of carrot sticks, a bowl of apple slices, and cheese quesadillas (made from the leftover soft shells & Mexican cheese from the Chicken Taco night). I just took the soft shells and filled them with cheese, folded them in half, and then popped them in my panini maker. The same idea could be used with a George Foreman grill or you can just heat them in a skillet. Cut these into triangles and you can add any ingredients you like for topping or just serve them plain (as my family seems to enjoy!)