¾ c. water
1 ½ c. brown sugar
½ c. ketchup
¼ c. mustard
Dash of salt
6 boneless, skinless chicken breasts.
Combine water, sugar, ketchup, mustard and salt in a crock-pot. Add chicken and cook on low heat for about 6 hours, occasionally pulling chicken apart as it cooks. Serve over rice or as a hot chicken sandwich.
2 T olive oil, divided
2 skinless, boneless chicken breast halves, cubed
¾ pound angel hair pasta
1 carrot, sliced diagonally into ¼ in thick slices
1 (10 oz) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 c chicken broth
1 tsp dried basil
¼ c Parmesan cheese
Heat 1 T oil in medium skillet over medium heat. Add chicken & sauté for 5 to 7 min, or until chicken is cooked through. Remove from skilled & drain on paper towels. Cook pasta until al dente; drain & set aside. While pasta is cooking, heat 2nd T oil over med heat in same skillet used for chicken. Stif fry carrots for about 4 min, then add broccoli & garlic and stir fry for another 2 min. Finally, stir in broth, basil & cheese and return chicken to skillet. Reduce heat to low & simmer for about 4 min. Place drained pasta in lg serving bowl. Top with chicken/veggie mix and serve immediately.
½ c reduced-sodium soy sauce
½ c rice wine vinegar
3 T orange juice
1 T sesame oil
2 garlic cloves, minced
2 tsp ground ginger
1 tsp peanut butter
¾ tsp salt
½ tsp cayenne pepper
12 oz uncooked spaghetti
1 c fresh broccoli florets
1 c fresh or frozen show peas, thawed
1 c julienned zucchini
1/2 c thinly sliced celery
1 pound boneless beef sirloin step, cooked and cut into thin strips
2 T seasame seeds, toasted
For dressing, combine the first 10 ingredients in a blender; cover & process until blended. Cook spaghetti according to pkg; drain and place in a lg bowl. Add broccoli, peas, red pepper, zucchini, celery & cooked beef. Add dress and toss to coat. Cover and refrigerate for at least 2 hrs. Just before serving, sprinkle with sesame seeds.
1—2 pound bag of tater tots
1 pound hamburger
1 onion
½ tsp onion salt
¼ tsp garlic salt
1 can cream of chicken soup
1 c. milk
½ tsp salt
Cheese
Frozen peas
1—2 pound bag of tater tots
1 pound hamburger
1 onion
½ tsp onion salt
¼ tsp garlic salt
1 can cream of chicken soup
1 c. milk
½ tsp salt
Cheese
Frozen peas
½ c. Milk
1 Slice of bread—crumbled
2 Pounds hamburger
1 Egg
2 tsp. Salt
Pepper
Garlic salt to taste
2 c. Beef bullion
1 can pineapple
¾ c Green pepper
¾ c. Vinegar
4 c. Pineapple Juice
½-1 c. Sugar
5 T. Soy Sauce
2 tsp. Salt
½ c + 2 T. Corn Starch
Cold Water
Cooked Rice
Pour milk over crumbled bread to soften. Add to combined meat, eggs, salt, pepper and garlic salt. Mix well. With wet fingers, form into walnut-sized meatballs. Brown meatballs in butter, shaking pan frequently so balls keep round shape.
While browning meat balls, simmer together for about 15 minutes, all other ingredients except for corn starch. Moisten corn starch in a little cold water and stir into boiling liquid. Simmer and stir until sauce is clear and thickened. Add browned meatballs and simmer 10-15 minutes. Serve with fluffy hot rice or noodles.
2 large green peppers cut in half and cleaned out
8 oz. beef
¼ c. chopped onion
1—14.5 oz tomatoes drained and cut up
½ c water
1/3 c long grain rice
1—4.5 oz diced green chili peppers, drained
1 tsp chili powder
½ t. garlic salt
¼ t. cumin
1 c. frozen corn
Immerse green peppers in boiling water for 3 minutes then drain. Cook and drain beef and onion. *****
