Other recipes we've tried, but neglected to take photos of...

Wild Rice Soup

6 Tbsp butter
1 Tbsp minced onion
1/2 c flour
1/2 tsp salt
3 c chicken broth
2 c cooked wild rice (I used Uncle Ben's)
1/2 c ham or chicken
1/2 c grated carrots
1 can mushrooms
1/2 c evaporated milk
minced parsley

Melt butter in a large soup pan and saute onions.
Blend in flour; pour broth in - slowly.
Cook and stir constantly until it boils; boil for 1 minute.
Stir in rice, meat, carrots, salt, mushrooms, and parsley.
Simmer 5 minutes.
Pour in milk and stir.

Yield: 6 servings

From my awesome former co-worker, Sandi Barsamian.

Ken's rating: ****
Chalsea's Rating: ****1/2
This is SO EASY! And it's delicious! I served it with popovers (see below)


3 eggs
1 c milk
3 Tbsp oil
1 c flour
1/2 tsp salt

Preheat oven and popover pan to 400. Pour a small amount of oil into each space in the preheated pan. Divide batter among the cups. Bake for 40 minutes.

Yield: 6 large popovers

From Altoona United Methodist Church Cookbook I, submitted by Brenda Jones

Chicken Fried Rice
Prep Time: 5 minutes
Cook Time: 10 minutes

2 tsp dark sesame oil
8 oz pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips
1/2 c matchstick-cut carrots
1/2 c sliced green onions
2 tsp bottled minced garlic
1/4 tsp black pepper
4 c chilled cooked brown rice
1 lg egg, lightly beaten
2 Tbsp low-sodium soy sauce
1 Tbsp water
1/4 c chopped cashews

Heat oil in a large nonstick skillet over high heat. Add chicken, and stir-fry 4 to 5 minutes or just until done. Add carrot, green onions, garlic and pepper; stir-fry 2 minutes. Add cooked rice; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture. Stir-fry until egg is cooked. Stir in soy sauce and water, and cook until thoroughly heated. Sprinkle with cashews.

Yield: 4 servings (serving size: 1 1/4 cups)

From Cooking Light Superfast Suppers

Ken's rating: **1/2
Chalsea's rating: **1/2

Honey-Mustard Chicken
Total Time: 30 minutes

1/2 c honey
2 Tbsp butter, melted
2 Tbsp Dijon mustard
1 Tbsp orange juice
1/8 tsp curry powder
2 boneless skinless chicken breast halves
1 Tbsp vegetable oil
1/8 tsp salt
1/8 tsp pepper

In a small bowl, combine the honey, butter, mustard, orange juice, and curry powder. Spoon half into a greased 8 inch baking dish.
In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. Bake, uncovered, at 350 for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a meat thermometer reads 170.

Yield: 2 servings

From Taste of Home Annual Recipes 2007

Ken's rating: ****1/2
Chalsea's rating: ****1/2

Banana Waffles (I added Chocolate Chips)

1 1/2 c flour
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
2 medium bananas, mashed
1 1/2 c skim milk
2 Tbsp margarine, melted (I used butter)
2 egg whites
Non stick spray coating

In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, baking soda, and nutmeg. In a medium mixing bowl combine the mashed banana, milk, and margarine. Add banana mixture to flour mixture; stir till nearly smooth, but still slighly lumpy (do not overbeat). Beat egg whites with an electric mixer till stiff peaks form (tips stand straight). Fold egg whites into flour mixture. (I also folded in mini chocolate chips at this point)
Spray waffle maker with nonstick spray coating and pour recommended amount of batter into the waffle maker. Cook till waffles are golden brown.

Yield: about 5-7 waffles

From Better Homes and Gardens Healthy Family Cookbook

Ken's rating: ****
Chalsea's rating: ****1/2