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!

Double Cheeseburger Macaroni (Julie Boyd)

Ingredients:

1lb of Ground Turkey

1 C Hot Water

2 C Milk

1 Box of Double Cheeseburger Dinner Mix

Directions:

1. Brown meat; drain

2. Add: 1 C hot water, 2 C milk, macaroni and sauce mix. Sir thoroughly

3. Heat to boiling over high heat. Reduce heat; cover and simmer for 12 minutes, stirring occasionally, until macaroni is tender.

4. Remove from heat and uncover - sauce will thicken as it stands.

Sometimes, you just need a quick dinner. :) Enjoy!

Four Grain Waffles (Jen Thorpe)

Ingredients:

3 C Water

1 1/2 tsp Vinegar

3 Eggs

1/2 C Oil

1 C Flour

1 C Whole Wheat Flour

1/4-1/2 C Cornmeal

1 C Rolled Oats

1 C Powdered Milk

1/2 C Sugar

2 Tsp Baking Powder

Directions:

1. Beat eggs

2. And water, vinegar and oil to egg mixture until blended

3. In a separate bowl, combine the dry ingredients

4. Mix the liquid and dry ingredients together until moistened

5. Spray waffle iron with non-stick spray & cook

For fast easy breakfast - bake waffles ahead of time and freeze individually. Then pop in toaster to warm up and voila! A healthy, quick breakfast!

Italian Sausage Soup with Tortellini (Kristee Watts)

Ingredients:

1 lb Pound Sweet Italian Sausage, casings removed

1 Cup Chopped Onion

2 Cloves Garlic, minced

5 Cups Beef Broth

1/2 Cup Water

1/2 Cup Red Wine

4 Large Tomatoes (peeled, seeded and chopped)

1 Cup Thinly Sliced Carrots

1/2 Tblsp Packed Fresh Basil Leaves

1/2 Tsp Dried Oregano

1 Can (8 oz) Tomato Sauce

1 1/2 Cups Sliced Zucchini

8 Oz Fresh Tortellini Pasta

3 Tblps Chopped Fresh Parsley

Directions:

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Sauté onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

A few changes I make - I think it’s too greasy when the onions are sautéed in the drippings. I just drain all the grease before adding onions. Instead of red wine I add a little more water or broth and ~ ¼ cup balsamic vinegar. I add up to 19 oz. of tortellini.

It takes me 2 hours from when I start this to have it done (you might chop faster!).

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.

Pizza Dough (Shaunelle Trenholm)

Ingredients:

1 Cup Warm Water

1 Tblsp. Yeast

1 Tblsp. Sugar

2 Tblsp. Oil

1 Tsp. Salt
2 1/2 Cup Flour (you may need a little bit more)

Instructions:
Sprinkle yeast and sugar in warm water and let it proof (bubble) for about 15 minutes. Then add oil, salt and flour.

Mix until well blended. Turn onto floured surface and knead till smooth. Let rise for 5 minutes more while you preheat the oven. Bake 500 degrees for about 10 minutes. Makes 1 very large or 2 small pizzas, depending on how thick you like the crust.