Tuesday, October 22, 2013

Pumpkin Carving + Sunburst Stir-Fry

My oldest has off from school tomorrow so the kids were allowed to stay up late to carve our pumpkins. It was fun!

I always keep one smaller pumpkin safe from carving so after Halloween I make pumpkin soup.  I will report back on how it turns out.

Get It Done Tip: Your online calendar is your friend. I keep saying it's my secret tip, but it's no secret anymore since I talk about it every week.

I knew we were going to carve pumpkins and we wouldn't want to do it too far off from Halloween. About 2 weeks ago I looked at the calendar to find the perfect evening to make sure this tradition was given the time it deserved and so we weren't rushed or tired.

I chose tonight since my son has off tomorrow and sent an invite to my husband to block off our evening to enjoy "pumpkin carving" with the kids. This 2 seconds of planning/calendar blocking ensured we made some great memories as a family tonight.

Ps - Tonight's dinner received 6 thumbs up from the kids! Here's the recipe:

1 can (20 oz.) chunk pineapple in juice or syrup
1 chicken breast, split, skinned, boned
2 lg. cloves garlic, pressed
2 tbsp. minced ginger root (or 1 tsp. ground ginger)
2 tbsp. vegetable oil
2 med. carrots, sliced
1 green bell pepper, slivered
4 oz. thin spaghetti, cooked
3 green onions, chunked
1/3 c. reserved pineapple juice
1/3 c. soy sauce
1 tbsp. cornstarch
1 tbsp. sesame oil

Drain pineapple, reserving 1/3 cup juice for sauce. Cut chicken into chunks. In large skillet, stir fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots and bell pepper. Cover. Steam 2-3 minutes until vegetables are tender-crisp. Stir in spaghetti.

Combine sauce ingredients. Pour into skillet along with green onions. Toss until ingredients are mixed and heated through.

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