This Wife Cooks

  2 pounds frozen hash browns (partially thawed is best!) 2 cans cream of chicken soup 1/2 cup milk 1 pint sour cream 1 teaspoon salt 1 teaspoon black pepper 2 teaspoons onion powder 1 tablespoon minced garlic 10 ounces sharp cheddar cheese (grated) 1/2 stick butter (melted) 2 cups coarse-crushed corn flakes **** Mix cream of chicken soup, milk, sour cream, salt, pepper, onion powder, garlic and cheese. Fold in hash browns. Put into greased casserole dish. Mix crushed cornflakes and melted butter, sprinkle on top. Bake @ 350 for 45 minutes. **** To freeze this dish, put into freezer bags or container, without adding the crushed cornflakes. Then, thaw and cook @ regular temp/time, adding the cornflake/butter topping right before baking. You can also make a huge batch of the sauce and keep it frozen in a container until the day you need it, pulling the sauce and hashbrowns from the freezer to thaw, then proceeding with the remaining steps.

2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces 4 Tablespoons Cornstarch ½ tsp black pepper 1 Tbsp coconut oil 1 tsp sesame oil 1 cup soy sauce 4 Tbsp Mirin 1 tsp onion powder 2 Tablespoons sweet chili sauce (or sub chili powder if you prefer) 2 Tbsp brown sugar 4 garlic cloves, minced 2 tsp grated fresh ginger 3 cups broccoli florets, cut and rinsed 6 carrots, peeled and sliced thin *other veggies can be added if you prefer* 2 cup cashews Dredge chicken pieces in cornstarch & pepper.  Heat coconut oil and sesame oil in a deep pan. Combine next 7 ingredients in a small bowl and set aside. Add broccoli and carrots. Stir in sauce. Simmer for a minute or two. Add cashews and simmer for just long enough to heat them. Serve immediately over steamed rice.