Tuesday, February 15, 2011

Corned Beef Hash and Teriyaki Chicken Day 42

Breakfast-
Leftover Homemade Applesauce
Fresh Cut Pineapple


Lunch-
Corned Beef Hash
Fried Eggs
Mixed Fruit from the pantry

Corned Beef Hash
2 Tbsp. oil
2 (16 oz) cans corned beef or roast beef hash
1 small onion, diced
1 green pepper, diced

Heat oil in a skillet and saute onion and green pepper until almost tender. Add hash and cook until browned


Dinner-
Teriyaki Chicken
Vegetable Fried Rice

Teriyaki Chicken
4 lbs chicken. bone in, skin on
2 Tbsp. fresh ginger, peeled and minced
2 cloves garlic, minced
1/2 C soy sauce
2 Tbsp. sugar
2 Tbsp rice cooking wine

Place chicken in a large bowl. Combine remaining ingredients and pour over the chicken. Let marinate overnight, turning the chicken at least once. Grill or broil until done about 30-40 minutes or until cooked through.

Vegetable Fried Rice
Made the same way as  here  but I added a bag of frozen stir fry vegetables.

1 comment:

  1. corn beef hash, my childhood favorite, I think I might need to add that to the menu for march, thanks for sharing!!!

    ReplyDelete

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