Stir Fry Chicken 1 (14 oz.) bag Stir fry vegetables, frozen 1 lb. raw boneless chicken, cut into bite sized pieces 1 bottle Stir-fry sauce, to taste Oil, as needed Rice, cooked and kept warm
In a wok or large fry pan, sauté chicken in oil until done. Add frozen vegetables and cook until hot and water from frozen veggies cooks out. Pour 1/2 - 3/4 bottle of the stir fry sauce over everything and simmer until bubbly. Serve over rice
Sautéed Swiss Chard 1 large bunch of fresh Swiss chard 1 small clove garlic, sliced 2 Tbsp olive oil 2 Tbsp water Pinch of dried crushed red pepper 1 tsp butter Salt, to taste
Wash Swiss chard leaves thoroughly. Remove the toughest third of the stalk and discard Chop the leaves into bite size strips. Heat a saucepan over medium add olive oil, garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan. Cover again. Check for doneness after another 5 minutes. Add salt to taste, and a small amount of butter.