No Bake Granola Bars

I don't know how everyone feels about granola bars, but I love them!!

No Bake Granola Bars

No-Bake Chewy Granola Bars(recipe makes a 9x13 pan)
recipe by Carole Jones of My Kitchen Escapades
2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey or agave
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla

Mix -In variations listed below

1.  In a large mixing bowl, mix together the oats, cereal and coconut.  Set a small saucepan over medium high heat and melt the butter.  Add the honey, brown sugar and salt.  Stir together then leave it alone as it comes to a boil.  Once the boil has reached all the way around the edges of the pan, begin timing.  Allow this mixture to boil for 2 minutes and 15 seconds.  During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2.  Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan.  Mix the ingredients together until the oats are completely coated.  Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan.  If you like your bars thicker, you can use a smaller pan.  If you do not press firmly enough, the bars will fall apart when you eat them.  Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips.  Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats.  Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan.

Oven-Fried Chicken Chimichangas

Oven-Fried Chicken Chimichangas                

2⁄3 cup picante sauce or your favorite salsa,

1 tsp ground cumin,

1⁄2 tsp dried oregano, leaves crushed

1 1⁄2 cup cooked chicken, chopped

1 cup cheddar cheese, shredded

2 green onion, chopped with some tops (about 1/4 cup)

8 in flour tortilla,

2 tbsp margarine, melted

1 cheddar cheese, shredded, for serving

1 cheddar cheese, shredded, for serving

Directions

1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling.
4. Roll up from bottom and place seam-side down on a baking sheet.
5. Brush with melted margarine.
6. Bake at 400°F for 25 minutes or until golden.
7. Garnish with additional cheese and green onion and serve salsa on the side

Serves 6

Sweet and Spicy Stir-fry Chicken

 

Servings: 4

Prep Time: 25 mins

Total Time: 25 mins

Ingredients

           

Sauce

            1/4  cup 
Progresso® chicken broth (from 32-ounce carton)




            1   tablespoon 
cornstarch




            1   tablespoon 
sugar




            
2   tablespoons 
soy sauce




            1   tablespoon 
white vinegar




            1/4  teaspoon 
ground red pepper (cayenne)


 ( to taste, 1/4 tsp is too much for us)

Stir-Fry

            2   tablespoons 
peanut or vegetable oil




            1   pound 
boneless skinless chicken thighs or breasts, cut into 3/4-inch pieces




            1   
small onion, cut into 1/2-inch wedges




            2   
cloves garlic, finely chopped




            1   teaspoon 
grated gingerroot, if desired
 (I just added a little ground ginger)

                  fresh petite green beans


 ( have used any vegetables)

1   
medium red bell pepper, cut into 1-inch pieces




2   tablespoons 
water




      1   cup 
cubed (1 inch) fresh pineapple




      1/3  cup 
dry-roasted peanuts

directions

1.

In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.

2.

In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.

3.

To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables.

4.

Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts

Sweet and Spicy Stir Fry with Chicken and Broccoli

Rated: Submitted By: amanda1432 Photo By: TTV78 Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 4

"Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!"

INGREDIENTS:

3 cups broccoli florets 1 tablespoon olive oil 2 skinless, boneless chicken breast halves - cut into 1 inch strips 1/4 cup sliced green onions 4 cloves garlic, thinly sliced 1 tablespoon hoisin sauce 1 tablespoon chile paste

1 tablespoon low sodium soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon crushed red pepper 1/2 teaspoon salt 1/2 teaspoon black pepper 4 cloves garlic, thinly sliced 1/8 cup chicken stock

DIRECTIONS:

1.	Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
2.	Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
3.	Stir the hoisin sauce, chile paste, and soy sauce into the skillet. Season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Nutrition Information Servings Per Recipe: 4 Calories: 160

Amount Per Serving Total Fat: 6.2g Cholesterol: 36mg Sodium: 607mg

Amount Per Serving Total Carbs: 11.9g     Dietary Fiber: 2.4g Protein: 16.1g