Hawaiian Chicken - Quick, easy, delicious and healthy!!
Prep time: 15 minutes
Cook time: 45 minutes
About 4 servings (or two if you're a hungry prego and hubby is too!)
1 (10 ounce) jar sweet and sour sauce
1 cup packed brown sugar
1/2 cup orange juice
4 tablespoons white wine
1/4 cup butter, melted
4 skinless, boneless chicken breasts
1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a bowl, combine sweet and sour sauce, brown sugar, orange juice, white wine, and melted butter or margarine. Mix well.
3. Place chicken in a greased 9x13 inch baking dish, and pour sweet and sour sauce mixture over chicken.
4. Bake for 45 minutes in the preheated oven, until the sauce has reduced to a thick glaze.
Serve over white rice and a side of your favorite veggies.
Red Lobster Cheddar Bay Biscuits
2 cups Bisquick biscuit mix
2/3 cup milk
1/2 cup cheddar cheese (shredded)
1/4 cup butter (melted)
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.
Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.
here are some other links to copycat recipes for the Red Lobster Cheddar Bay Biscuits
Chinese Braised Short Ribs
1 large onion
4 pounds beef short ribs
Lemon pepper, to taste
Garlic salt, to taste
2 tablespoons canola oil
2 cups low-sodium beef broth
1 packet beefy onion soup mix
2 (14.5-ounce) cans tomatoes with green pepper, celery and onion
2 tablespoons five-spice powder
Slice the onion and put it into a slow cooker.
Season the short ribs with lemon pepper and garlic salt. Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
Cook's Note: Five-spice powder is a blend of ground spices used extensively in Chinese cooking. It usually consists of cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. It can be found in the spice section of the grocery store.
French Onion Soup (crockpot)
5 small onions, thinly sliced
2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)
2 cans (10 ounces) beef consomme (recommended: Campbell's)
1 packet onion soup mix (recommended: Lipton's)
8 slices French bread, about 1 inch thick
1 cup shredded Gruyere
Combine onions, broth, consomme, and soup mix in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting for 8 hours.
Ladle soup into serving bowls. Top with a slice of French bread. Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls under broiler until cheese is melted. Alternatively, place the bread on a baking sheet and top with cheese; broil until cheese has melted, about 30 to 40 seconds, and set on top just before serving.
Prep Time: 5 minutes
Cook Time: 4 hours
Yield: 8 servings
This double batch is great! if you add the noodles to the soup, the next day it will be a pasta dish. Leave them out and it will stay stew.
1-3 cloves of garlic (i like lots of garlic)
2 28 cans of crushed tomatos
1 box of organic free range chicken broth (or your favoirte can)
1 package of chicken tender loin
1-2 summer squash
1 package of your favorite small mushrooms( i like baby bella's)
1 med sweet onion (or your favorite kind)
cut the squash,zuccini onion,chicken and mushrooms into bite sized chungs.
coat the bottom of an 8 quart pot (this is a double batch) with olive oil and heat on med heat.
when the oil is ready add garlic and onion until translucent.
add tomato and chicken broth and simmer for about 5-10 mins.
add chunked chunks and cook through.
Season with peper, Oregano and what ever else you like.
here's where you have a choice. we put the egg noodles in at the last 10 mins.
The only problem is when it's put in the fridge the egg noodles become a little mushy and it's no longer a stew but, a pasta dish. My husband loves it this way.
Another option would be to keep them on the side and let your family ladle the broth over as many noodles as they want. This way the left overs don't get mushy and thoes who don't like noodles do not have to have them.
This stew is great when you get home late and don't want to cook. It only takes about 30 mins and the most prep is cutting everything up and cranking cans.
I hope this helps for nights you don't want to cook. It also freezes really well so, if you want to make a big batch of the stew and leave out the noodles you can have it for months. Just heat the soup, cook the noodles and you have dinner.
1 pkg Keilbasa
5-6 large potatoes
2-3 oz Velveeta cheese
1 onion..finally chopped
2 tbsp chopped garlic
In a large backing dish..combine all ingredients
Then take 1 tbsp flour and equal amount of cold water. mix together
pour over food..
Bake at 350 for about an hour (or until the potatoes are soft)
and the cheese is melted.
PB & J Muffins
2 C. all purpose flour
1 1/2 tsp. salt
1 T. baking powder
1 C. milk
2 large eggs
2/3 C. sugar
1 C. peanut butter
1/3 C. mild cooking oil
1/2 C. jam or preserves
Heat oven to 375
1 bag Ceasar Salad Kit
1 bag of frozen Tortellini, cooked and rinsed with cold water
Mix everything together and serve! I serve with bread. It's so simple and you can add whatever you would like to it.
1 lb. white chocolate
1/2 c. crunchy peanut butter
6 oz. pkg. chocolate chips
Melt white chocolate in a double boiler. Stir in peanut butter. Spread on foil lined cookie sheet.
Melt chocolate chips in double boiler and dribble, in swirls, on top of the white chocolate. Take a knife and swirl the chips in to make it look like tiger stripes. Set in refrigerator until hard. Break into "bark like" pieces. Keep refrigerated. (Can freeze.)
My friends mom used to make this all the time. Its soo good. Very very unhealthy, but it melts in your mouth! Yum!
Marinade for grilled chicken
6 boneless skinless chicken breasts (pounded to 1/2" thick, so they will cook evenly)
2 cups lemon lime soda
1 cup soy sauce
1/2 cup olive oil
1/2 tsp garlic powder or 1 tsp crushed garlic
1/2 tsp prepared horseradish
Marinate overnight in sealed plastic bag. Grill on med. heat 5-7 minutes on each side
This chicken is so yummy, everytime I make it for company they say it's the best grilled chicken they've ever had.
-1/2 whitegrape peach juice, 1/2 sprite, frozen peach slices and ice
-1/2 cranberry raspberry juice, 1/2 sprite, fresh raspberries and ice
You can also serve your drinks with a sprig of mint on top, it adds a nice touch.
Our garden is overflowing with cucumbers and tomatoes right now so I made up a greek salad, it turned out so good.
1 med. cucumber chopped in 1/2" pieces
1 med. tomato chopped in 1/2" pieces
1/8 cup red onion diced
1/8 cup chopped kalamata or greek olives
1/4 cup feta cheese
1 Tbs. white wine vinegar
1 tsp. dijon mustard
1-2 Tbs. chopped fresh oregano, if you use dried make sure you cut back to 1-2 tsp.
1/2 tsp. minced garlic
2 Tbs. olive oil
combine all ingredients except oil, then slowly whisk in oil. Best if made several hours before you toss with the salad so the oregano and garlic can penetrate the liquids. Add salt and pepper to taste, toss with salad just before serving.
Party time? try these tasty Garlic Deviled Eggs:
12 hard cooked eggs
2/3 cp mayo
1 sm onion chop'd
2 cloves garlic minced (1 if you want less garlic taste)
optional: i like it with alittle relish too