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Old 09-04-2012, 08:50 PM   #11
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i made another stir fry tonight. it looks like this is going to be a weekly thing as it's mostly healthy veggies, and feeds 3 on 2 boneless chicken breasts so portion size is good. the only down side is that it's a little high in sodium.

i didn't have any asian type of veggies, so tonight's stir fry tasted somewhat like my mom's american style peppersteak (except with chicken).

into the wok went grapeseed oil, sliced chicken breasts, green bell peppers from my garden, broccoli, carrots, red onion, button mushrooms, chicken stock,and a kikkoman stir fry dry seasoning packet.
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Old 09-04-2012, 09:04 PM   #12
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Little Smokies in sauerkraut, with peas.
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Old 09-05-2012, 07:58 AM   #13
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That's the spelling, Dawg. Thanks. From the same people who make seasoning salt and spices. They have a bunch of marinades, also.

Hoot, the jar I have is the hot and spicy. I love the flavor, but only eat it one night in a row if you know what I mean
Hmmm, maybe some jerk wings are in order for tonight...

Last night's dinner
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Old 09-05-2012, 04:09 PM   #14
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Pacanis,
In my excitement over finding Walkerswood, I started grabbing jars out of the box. I did not notice until late yesterday evening that one of the jars is actually Juliana brand.On the label the word "Hot" is in large letters. The jar is the same shape as the Walkerwoods jars. I reckon I shoulda looked a little closer, but on the other hand, I will try Juliana and see how that goes. I am gonna look around and see if the Lawry's jerk marinade can be found in these parts, too.
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Old 09-05-2012, 05:45 PM   #15
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Quote:
Originally Posted by pacanis View Post
That's the spelling, Dawg. Thanks. From the same people who make seasoning salt and spices. They have a bunch of marinades, also.

Hoot, the jar I have is the hot and spicy. I love the flavor, but only eat it one night in a row if you know what I mean
Hmmm, maybe some jerk wings are in order for tonight...

Last night's dinner
That looks wonderful Pacanis
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Old 09-05-2012, 06:04 PM   #16
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Thanks Kylie
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Old 09-05-2012, 08:35 PM   #17
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Your very welcome Pacanis, you cook lovely stuff
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