Ingredients:
 
4 boneless/skinless chicken breasts, cubed
2 cloves garlic, minced
1 tbls minced fresh ginger
2 tbls peanut or canola oil
1 medium green pepper, cubed
1 medium red pepper, cubed
1 cup snow peas
1 cup bean sprouts
1 can pineapple chunks/tidbits, reserve juice
10 drops sesame oil
2 tbls soya sauce
2 tbls cornstarch
2 tbls water
 
Directions:
 
Heat wok or large skillet over medium high heat. Add peanut/canola oil and chicken. Cook until chicken is almost thoroughly cooked. Add ginger and garlic and continue cooking until chicken is cooked through - watch that you don’t burn garlic.
 
Turn heat down to medium & add veggies. Cover and steam, stirring often, until veggies are “al dente”. Add pineapple and mix well.
 
Pushing food to the sides of the pan, create a well. Pour in pineapple juice, sesame oil, & soya sauce to well and stir till combined. In a small dish, mix together cornstarch and water. Add this mixture to the well, stirring till liquid thickens. Turn off heat and stir all ingredients together until chicken and veggies are well coated.
Serve with your favourite rice.

Serves 4

Ingredients:
 
1 1/2 cups wheat Bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground Cinnamon
1/2 tsp salt
1 medium macintosh Apple, cored, peeled, & cut into 12 slices
1 cup Raisins
 
Directions:
 
Preheat oven to 375*F. Line muffin pan with paper muffin liners.

Place raisins & apple slices in heat-proof bowl. Pour enough boiling water to just cover fruit. Let stand 5 minutes. Drain and pat dry with paper towels. Seperate apple slices from raisins. Set aside.
 
In a large bowl, mix wheat bran and buttermilk together & let stand for 10 minutes.
 
In a medium bowl, beat together oil, egg, sugar, and vanilla. Add to bran mixture.
 
In another medium bowl (sorry for the all the washing up), sift together flour, baking soda, baking powder, cinnamon, & salt. Stir this mixture into bran mixture until just combined. Fold in raisins.
 
Fill each liner half way with muffin batter. Place one apple slice on each muffin. Add more batter on top till each cup is full. Bake for 15 to 20 minutes or until a toothpcik inserted into the center comes out clean. Cool. Store in an airtight container.
 
Makes 12 muffins
Cinnamon Raisin Apple Bran Muffins = CRAB Muffins (for those of you who missed that)

Ingredients:
 
4 medium potatoes, peeled & cubed
2 tbls butter
1/3 cup sour cream
1/3 cup warm milk
salt to taste
—
4 medium sweet potatoes, peeled & cubed
2 tbls butter
salt to taste
—
1 lb ground turkey
1 small onion, diced
1/2 tsp poultry seasoning
2 tbls olive oil
2 tbls Bisto chicken gravy granules
1 cup hot water
salt & pepper to taste
—
1 pkg ready to make stuffing mix
 
Directions:
 
To make the mashed potatoes, boil the cubed potatoes in salted water until fork tender. Drain. Add butter and mash until well incorporated. Then add sour cream and milk & continue mashing until fluffy. Set aside.
 
As with the white potatoes, boil sweet potatoes in salted water until fork tender. Drain. Add butter and mash until fluffy. Set aside.

Prepare stuffing mix according to package directions. Set aside.
 
In a large skillet, add olive oil to pan and heat over medium high heat. Add turkey and onions, breaking up the meat into small “bits”. Continue cooking until turkey is thoroughly cooked and onions are translucent. Add poultry seasoning, bisto granules, & hot water and mix until thickened.

Preheat oven to 375*F.
Using a large oven-proof casserole dish, add each mixture & spread evenly creating layers. Start with turkey mixture, then stuffing, mashed sweet potatoes, and finally mashed white potatoes. Place in oven, uncovered, and heat through - approximately 15 minutes. Let stand 5 minutes before serving.
Don’t forget to serve with cranberry sauce!