Our Favorite Recipes 

Summer Stir Fry 

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 1 onion

• 1 broccoli head

• 1 bok choy 

• 1 kale bunch

• 1 lb chicken

• 8 cups of rice 

• Soy sauce 3 tsp

• Stir fry sauce ¼ cup

• Hoisin sauce ¼ cup

• Sriracha 2 tsp 

Instructions

1. Chop up bok choy, broccoli, and kale. I like to use dinosaur kale, but curly kale and Red Russian kale are also great choices. 

2. Slice raw chicken into strips

3. Pan fry onion and chicken in ¼ cup of oil with salt and pepper. 

4. Brown chicken and onions. 

5. Rinse two cups of uncooked rice until water is nearly clear. 

6. Boil rice in two cups of water. Use high heat and cook with the lid on until the water boils. Turn it down to simmer once it starts boiling and stir occasionally, leaving the lid on. 

7. Add soy sauce, stir fry sauce, hoisin sauce, sriracha

8. Add broccoli, bok choi, and any other vegetables 

9. Stir the rice and the stir fry occasionally

10. When the vegetables have reduced and the chicken is fully cooked, remove stir fry from the heat. 

11. When rice is fluffy and sticky, remove it from the heat. 

12. Suggested serving: pour stir-fry over a bed of rice. 

13. Storage suggestion: Freeze leftover stir fry sauce in a gallon ziplock bag for easy reheating in the future. 

Squash Casserole

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• • 4 cups yellow squash, sliced

  • 1 can (10.5 oz) cream of chicken soup

  • 1 egg, beaten

  • 1 cup grated cheddar cheese (or any cheese of your choice)

  • Salt and pepper to taste

  • 1 sleeve of Ritz crackers, crushed (about 1 cup)

  • 1/4 cup melted butter

Instructions:

1. 1. Preheat your oven to 350°F (175°C).

   2. In a medium pot, bring water to a boil and add the sliced squash. Cook for about 5 minutes or until tender. Drain well.

   3. Mix Ingredients:

   4. In a large mixing bowl, combine the cooked squash, beaten egg, cream of chicken soup, and grated cheese. Season with salt and pepper to taste. Mix well until everything is evenly combined

2.  Transfer the squash mixture into a greased 9x13 inch baking dish, spreading it out evenly.

3. In a small bowl, mix the crushed Ritz crackers with the melted butter until well combined.

4. Sprinkle the buttered cracker crumbs evenly over the top of the squash mixture.

5. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.

6. Remove from the oven and let it cool slightly before serving. Enjoy your squash casserole as a delicious side dish!