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San’s Chicken & Vegetable Stir-Fry


2 tbsp. cornstarch

1 can (14 oz.) chicken broth

1 tbsp. soy sauce

2 tbsp. Olive oil

1 lb. boneless chicken breasts, cut into narrow strips

5 cups cut-up vegetables, *(see below)

1 Tlbsp. Fresh minced ginger

2 clove garlic, minced½ med White Onion, chopped

4 cups hot cooked rice


Combine cornstarch, broth and soy.

Heat half the oil in skillet. Add chicken and stir-fry until browned. Remove chicken.

Add remaining oil, sauté ginger, garlic & onion and then remaining vegetables, stir-fry until tender-crisp. (careful not to over cook)

Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over a bed of brown rice.

Tips *I Use a combination of broccoli flowerets, sliced mushrooms, sliced carrots, sliced celery, red & green bell pepper strips and sliced green onions. Get Creative!!  And…Enjoy! ~Sandy


Broiled Chicken Breasts with Lime

From Gooseberry Patch

2 T. honey

3 T. lime juice

2 T. lime zest, grated

1/2 t. cumin

1/3 c. tequila

4 skinless, boneless chicken breasts

Preheat broiler and position rack about 4 inches below the broiler. In medium bowl, whisk together honey, lime juice, lime zest, cumin and tequila. Dredge chicken breast through marinade to coat thoroughly. Broil for 6 to 8 minutes, turning once and basting several times.

Serve with a big green salad…Oh so Good!!!  Enjoy!~San



Chicken & Green Bean Bake

From: Gooseberry Patch

2 to 3 boneless, skinless chicken breast

ssalt, pepper and garlic powder to taste

10-3/4 oz. can cream of mushroom soup

1/2 c. milk

14-1/2 oz. can green beans, drained

2.8-oz. can French fried onions

Place chicken breasts in a slow cooker; season with salt, pepper and garlic powder. Heat, covered, 2 to 3 hours on high setting until juices run clear when chicken is pierced with a fork. Drain; add mushroom soup, milk and green beans; sprinkle with French fried onions. Cover and heat an additional 30 minutes. Serves 4.

Delicious!!!  Enjoy!  ~San



Chicken & Vegetable Bake

From Gooseberry Patch

4 boneless, skinless chicken breasts

1 zucchini, peeled and chopped

1 yellow squash, chopped

1 c. baby carrots, chopped

1 onion, chopped

1 red pepper, chopped

1/4 c. olive oil

1 t. dried parsley

1 t. dried marjoram

1 t. dried thyme

16-oz. can chopped tomatoes

Place chicken, zucchini, squash, carrots, onion and pepper in an ungreased 13″x9″ baking pan; set aside. Mix together olive oil and herbs; pour over chicken. Cover and bake at 350 degrees for 45 minutes. Uncover and pour tomatoes on top; bake an additional 10 minutes. Serves 4.

Great served with brown rice!  Oh sooo good!  Enjoy! ~San


San’s Chicken Pot Pie Bake


1 can (10 3/4 oz.) Cream of Celery Soup (Campbell’s Fat Free)

1 can (10 3/4 oz.) Campbell’s Cream of Potato Soup

1 cup milk

¼ tsp. dried thyme leaves, crushed

¼ tsp. Pepper

½ chopped onion

4 cups frozen mixed veggies,  slightly thaw in microwave & drain

(I use a bag of frozen combination of broccoli & cauliflower and carrots)

½ bag frozen pea’s, (slightly thaw in microwave & drain)

2 cups cubed cooked chicken breast

1 pkg. refrigerated buttermilk biscuits (10)


Spray a 3-qt. shallow baking dish with non-stick spray

Mix soups, milk, thyme, pepper, and onions

Fold in veggies, peas & chicken into soup mixture; pour into baking dish

Bake at 400°F. for 15 min. Slightly stir chicken mixture. Cut each biscuit into quarters Top with cut biscuits.

Bake 10-12 min. or until biscuits are golden brown

Serve with a tossed green salad

Enjoy! ~San