Chicken N Pepper Stir-fry

We like this. Muchisimo.

Chicken N Pepper Stir-fry
Recipetrove.com

• 2 T soy sauce
• 2 T ketchup
• 1/2 t ground ginger
• 2 cloves garlic -- finely chopped
• 3 skinless boneless chicken breast halves -- thinly sliced (3/4 lb)
• 2 T vegetable oil
• 6 green onions -- cut into 1 inch pieces
• 1 medium green bell pepper -- thinly sliced
• 1 medium red bell pepper -- thinly sliced
• 4 cups hot cooked chinese noodles

Mix soy sauce, ketchup, ginger in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15 minutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat. Add green onions and bell peppers; stir-fry until crisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add chicken; stir-fry 4-5 minutes or until no longer pink in center. Stir in bell pepper mixture. Serve with noodles.

Sweet N Sour Chicken Wraps

Not the healthiest. But quick and yummy. Everything is yummy wrapped in a crescent roll.

Sweet N Sour Chicken Wraps
Cooks.com

• 1 c. chopped cooked chicken
• 2 T chopped green onions, including tops
• 1 T crushed canned pineapple, well drained
• 2 T sugar
• 1 T soy sauce
• 2 t mustard
• 1 (8 oz.) can refrigerated crescent dinner rolls
• 1 egg, beaten
• 2 t sesame seed

Heat oven to 375. In small bowl, combine chiccken, green onions, and pineapple; mix well. In another small bowl, combine sugar, soy sauce and mustard; blend well. Pour over chicken; stir to coat.
Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise (to make 8 squares). Spoon 1 rounded tablespoonful chicken filling onton center of each square. Pull 4 corners of dough to center of filling; twist ends and pinch seams to seal. Brush wraps with egg; sprinkle with sesame seed. Place on ungreased cookie sheet. Bake at 375 for 10-15 minutes or until deep golden brown. Makes 8 sandwiches.

Notes: I used dried onions instead of green onions. We couldn't taste them. The rolls taste amazing, but they overpower the taste of the filling. It was still a good eat. Oh- I thought the rolls were done since the egg turns brown, but you really need to wait until the whole roll is deep golden brown.

Quick and Easy Apple Crisp

Quick and Easy. Just my style. Made this for a dinner party, and everyone really liked it. It only took me about ten minutes to prepare, and it took that long because of all the peeling and slicing.

Quick and Easy Apple Crisp
from 101 Things to Do With a Cake Mix, p. 113

• 4-6 apples (about 6 cups)
• 1 yellow cake mix
• 1/2 c quick oats
• 2 t sugar
• 1 T cinnamon
• 1/2 c butter, melted

Preheat oven to 350 degrees.
Peel, core, and slice apples. Spread over the bottom of a greased 8x8-inch pan.
Mix cake mix, oats, sugar, and cinnamon together in large bowl. Pour melted butter over the top. mix with fork until crumbly.
Bake 35-40 minutes, until apples are tender and top is golden brown.

Notes: I barely cooked this for 35 minutes, and it was kind of crumbly/powdery. I served it with ice cream and that kept all the powder contained. I will cook it longer next time. I used three large gala apples to make it this time, and it seemed like plenty. Maybe I could have done four and had more juices cooking. . .