May Meals

BBQ Chicken Pizza - Cheryl

Chicken Stirfry - Debbie

Raspberry Whole Wheat Waffles & Sausage - Kim

Sour Cream & Chicken Enchiladas - Michele

- Stacey

Spinach and Bow Tie Salad -Tamara

Chicken Stirfry

1 1/2 lbs boneless/skinless chicken

1 Cup grape jelly

3/4 Cup white vinegar

1/2 Cup Brown Sugar

2 TBS honey BBQ sauce

1 TBS lawrys teriyaki Sauce

1 TBS  lawrys Hawaiian Sauce

1/2 tsp Ginger

1/2 Tsp garlic

You can do in crokpot for 3-4 hrs or in skillet on stove for 30 min (cook Chicken before)

Add stirfry vegetables the last hour or last 15 mins on stove, serve over rice. 

Sprinkle chow mein noodles and coconut on top.

Spinach & Bow Tie Salad

Salad:

1 11 oz can of mandarin oranges

one bag of baby spinach

slivered almonds to taste

sesame seeds to taste

chopped green onions

chopped red onions

1 bag of bow tie pasta

 

Boil the pasta following package directions and let cool.  Mix the spinach and pasta together and then layer toppings as desired.

Dressing:

1/3 cup vegetable oil

1/3 cup soy sauce

1/3 cup rice vinegar

1/2 teaspoon salt

1/3 cup sugar

1/4 teaspoon pepper

1/4 teaspoon sesame oil

 

Put all ingredients into a sauce pan and heat to a boil stirring.  Let boil, while stirring, for 2 mins.  Let cool completely.