Pineapple Chicken Lo Mein Recipe (Emily Heaps)

Ingredients

1 can (20 ounces) unsweetened pineapple chunks

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

2 garlic cloves, minced

1 tablespoon minced fresh gingerroot

3 tablespoons canola oil, divided

2 medium carrots, julienned

1 medium green pepper, julienned

4 ounces spaghetti, cooked and drained

3 green onions, sliced

1 tablespoon cornstarch

1/3 cup soy sauce

Directions

1. Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.

2. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.

3. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Spicy Peanut Thai Shrimp (or Chicken) (Shaunelle Trenholm)

Ingredients:

1 Tbsp peanut oil

3 Tbsp minced garlic

2 Tsp minced ginger

1/4 Tsp red pepper flakes

3 Tbsp tomato paste

3 Tbsp peanut butter

3 Tbsp hoisin sauce

1 C water

1 Tsp sugar

1 Tsp curry powder

1 C carrot, thin strips

1 C peas

1 C broccoli, chopped

1 lb medium raw shrimp: peeled and tails off

1 Tsp sesame seeds

1. Heat large saucepan over medium-low heat.

2. Add oil and let it warm until it ripples, it should not smoke.

3. Add garlic, ginger and red pepper. Cook until garlic and ginger become fragrant and slightly golden.

4. Stir in tomato paste, peanut butter and hoisin sauce. Using a whisk will result in a nice smooth mixture.

5. Slowly whisk in water until the sauce has reached the desired consistency.

6. Add sugar and curry powder, whisking until well mixed.

7. Stir in vegetables and shrimp and let simmer until veggies are slightly tender and the shrimp are cooked. The shrimp will turn pink and curl up when they are finished.

Top with sesame seeds. Serve over rice or noodles and for a delicious dinner!

Chicken Tortilla Soup (Emily Heaps)

Ingredients:

4 Chicken Breasts (Cut up and cooked in oil, garlic and lime juice)

½ Onion, Chopped

3 Tblsp Butter

1 Can Chicken Broth

2 Cans Rotel Tomatoes

1 Cup Frozen Corn

1 Can Cream of Chicken Soup

1 Can Black Beans

1 Can Diced Green Chilies

1 Tsp Ground Cumin

½ Tsp Garlic Salt

¼ Tsp Black Pepper

Directions:

Cook chicken and remove from pan. Cook onions in butter and then add flour. Slowly add chicken broth until it thickens and is blended with the flour. Add the rest of the ingredients. And chicken back into the pan and heat until warm.

Serve with tortilla chips, sour cream, cheese, salsa and avocados.