Late Night Quickie Soup

Open one can Progresso Chicken Noodle Soup.
Pour into bowl.
Add one cup steamed rice.
Microwave 3 minutes.

Feeds one late night batch.

Protein Shake

Blend:

2 scoops Muscle Milk protein powder
1 banana
4 tablespoons Skippy peanut butter (smooth)
2 cups milk
2 tablespoons Hershey chocolate syrup

Energizes Fratmen Travis

Diggy Force Drink

Blend
one mango
3 cups ice
2 cups water
5 cups sugar

Quenches two fratmen

Doug E. Fresh's Fratpad Grilled Chicken

Season chicken with lemon pepper, garlic salt and basil.
Cook on grill.

Feeds Fratmen Alan

Better Than Doug's Chicken

coat chicken in pancake mix and BBQ sauce
bake in oven
pick burned parts off chicken
mix with rice

"tastes good but looks ugly"

recipe by Diggy Dawg

Mama's Fried Chicken by Doug E. Fresh

whisk 1-2 eggs in a bowl
add flour to a second bowl
dip chicken in egg, then roll in flour
place in hot oil just below medium heat
add oregano, basil and garlic salt to taste
cook 20 minutes

Feeds two fratmen

Diggy Gone Country

Stir fry chicken in 3 Tb teriyaki sauce
Stir fry Costco vegetables
Serve with rice

Feeds four Fratmen

Diggy Surprise PBJ-style

2 slices of bread
1 Tb Peanut Butter (smooth)
1 TB Jelly

dash kerosene from Tiki Torches near FP grotto

Feeds one late night batch

Diggy Fish

Heat
1 Tb oil
2 Tb garlic
1 Tb fake butter

add salmon and sautee on medium heat
flip multiple times

finish with
1 tsp salt
1 tsp Cock brand fish sauce

serve with rice

feeds one Fratmen

Seafood Remix a la Chase

Stir 1 cup Jasmine rice + 2 cups water into rice cooker.
Cook for 20 minutes.

Pour 1 package frozen peas and carrots into steamer.
Cook for 20 minutes.

Sautee 1 serving salmon in light oil 3 mins, skin side down, medium heat.
Add a little water and cover to steam through.

Place 12 shrimps in saucepan and heat through.

Combine all ingredients in a bowl. Serves two Fratmen.

Stir-Fried Chicken

2 whole chicken breasts, split, skinned and boned
2 tablespoons vegetable oil
1 cup diagonally sliced celery
1 medium-size carrot, diagonally sliced
1 medium-size green bell pepper, cut into thin strips
1 cup sliced mushrooms
1/2 small onion, thinly sliced
1 teaspoon salt
1/4 teaspoon ground ginger
1 can (16 ounces) bean sprouts, drained
1 can (5 ounces) water chestnuts, drained and sliced
1/4 cup water
2 teaspoons cornstarch
2 tablespoons soy sauce
3 cups hot cooked rice
3/4 cup peanuts


Slice chicken crosswise into 1/4-inch strips. Heat oil in wok or large skillet over high heat.

Add celery, carrot, green pepper, mushrooms, onion, salt and ginger.

Stir-fry about 3 minutes or until vegetables are crisp-tender; remove from wok and keep warm.

Add chicken to wok; stir-fry 3 to 5 minutes or until tender.

Return vegetables to wok; stir in bean sprouts, water chestnuts and water.

Blend cornstarch with soy sauce until smooth, then gradually stir into chicken and vegetables.

Cook, stirring constantly, until thickened.

Mound rice onto serving platter; spoon chicken and vegetables over rice.

Sprinkle with peanuts; serve immediately.

Makes about 6 servings

First post!

First post!