Recipes- Dinners

From Shelli Schumer in Las Vegas, Nevada

Hawaiian Chicken 

1 can pineapple chunks (approx. 8 oz.) in heavy syrup

2 -4 chicken breasts cut into chunks

1 can chicken broth

2 tablespoons brown sugar

¼ cup vinegar

2 teaspoons soy sauce

1 clove minced garlic

1 medium green pepper, cut in squares

3 tablespoons cornstarch

¼ cup water

Drain pineapple chunks, reserving syrup. 

In skillet, brown chicken. 

Add reserved syrup, broth, sugar, vinegar, soy, and garlic. 

Cover cook over low heat for 40 minutes. 

Add green pepper and pineapple chunks, cook 5 minutes more or until done. 

Stir occasionally. 

Combine cornstarch and water; gradually stir into sauce. 

Cook, stirring until thick. 

Serve with rice. 

Makes 4 servings.

From Brian Schumer in las Vegas, Nevada
Dad's Teriyaki Chicken

2 10oz. bottles of Kikkoman Aji-Mirin or Sweet Cooking Rice Seasoning
1/2 cup brown sugar
1/2 cup white sugar
squirt of honey
1 tsp. soy sauce

3 tablespoons cornstarch

¼ cup water

In a pot, pour both bottles of sweet cooking rice seasoning in, bring to a boil.
Add  1/2 cup brown sugar, 1/2 cup sugar and squirt of honey.  add some soy sauce for color. 
Mix cornstarch and water. 
Add to thicken while boiling, and continue to stir until golden.
Allow to cool in pan before placing in a bottle or jar.
To reheat put uncovered in microwave for 1-3 minutes.

Serve with baked or grilled chicken breast and rice.
 

From Susan Robinson in Rio Grande, Arizona

Slow Cooker Cranberry Pork Roast

If you like lots of gravy double the cranberry sauce and French dressing.

Servings 6

INGREDIENTS

1 pork loin roast  (about 3 to  3-1/2 pounds)

5 tablespoons oil, divided (or use as much as needed)

1/2 (1 ounce) package dry onion soup mix

Fresh ground black pepper

1-1/2 teaspoons garlic powder

Garlic cloves (optional or use as many as desired, I use lots!)

1/3 cup French dressing

1 tablespoon cornstarch

1 (16 ounce) can whole berry cranberry sauce (Ocean Spray is the best to use)

INSTRUCTIONS:

Using a strainer separate the dried onions from the dry powder; place the dry onions in a small bowl.

Heat about 3 tablespoons oil in a skillet over medium heat.

Rub the roast all over with 2 tablespoons oil or more if desired, then season the pork loin with the onion soup powder, black pepper and garlic powder.

Brown the roast on all sides in hot oil then allow to cool slightly or enough for easy handling if stuffing with the garlic cloves (if your cloves are very large I suggest to slice in half).

Make small slits all over in the roast, then stuff with garlic cloves (this is only optional).

Place the roast in the slow cooker.

In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.

Pour the mixture over and around the pork.

Cover and cook on HIGH for 4 hours or on LOW for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.

From Julie Thompson in Phoenix, Arizona

Taco Soup

1 can black beans

1 can kidney beans

1 can crushed tomatoes (large 28 oz)

1 can corn

1 pack of dry ranch

1 pack of taco seasoning (or make your own!)

1 chopped medium onion

Throw it all in crockpot on low for 6 hours or simmer in a large pot on the stove for two.  You can add pre-cooked ground beef or chicken too!

We top with cheese, tortilla chips crumbled and sour cream :) 

From Julie Thompson in Phoenix, Arizona

Mexican Casserole

1 1/2lbs. of lean ground beef

17oz. can of corn

17 oz. jar of salsa

15oz. can of tomato sauce

1 package of taco seasoning

16 oz. cottage cheese

2 eggs

10-8inch flour tortillas

3 cups of shredded cheese (any type)

Brown the ground beef and drain off excess grease.

Drain Corn.

Mix the meat, corn, salsa, tomato sauce, seasoning and simmer for 5 minutes.

In a separate bowl, mix the cottage cheese and eggs.

Line the bottom of a greased 9X13 pan with 5 tortillas, overlapping the edges.

Top with ½ the meat mixture, spoon the cottage cheese mixture over the meat, arrange the 5 remaining tortillas over this.

Spread with remaining meat mixture and tip with shredded cheese. 

Bake at 375 degrees for 30 minutes or until bubbly!

From Julie Thompson in Phoenix, Arizona

Baked Spaghetti

1 lb. of spaghetti

2 eggs

1/3 grated parmesan cheese

5 tbsp. melted butter

2 lbs. lean hamburger or ground mild Italian sausage

4-5 cups Spaghetti Sauce

16 oz. small curd cottage cheese

1 lb. shredded mozzarella cheese

Add cooked meat to spaghetti sauce and set aside.

Whisk together 2 eggs, 1/3 cup parmesan cheese, 5 tbsp. butter, and toss with cooked spaghetti.

Layer in greased 9x13 casserole dish; ½ of spaghetti mixture, ½ cottage cheese, ½ meat sauce, ½ cheese, and repeat layers.

Bake at 350 degrees covered for 40 minutes and uncovered for 20 minutes.