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.

Breakfast Casserole

1 pound breakfast sausage

4 cups shredded potatoes, drained and pressed

1/4 cup butter, melted

8-12 oz shredded cheese (mix of cheddar and colby jack)

1/4 cup Onion, shredded

1 cup (8 oz) small curd cottage cheese

8 Large eggs

1.       Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.

2.       Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

3.       In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.

4.       Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Rotini and Chicken Casserole

1 (16 oz) pkg rotini pasta
2 Tbs butter
1 lb. boneless, skinless chicken breats, cut into bite-size pieces
1 (6.5 oz) canned mushrooms
1 onion, chopped (small about 1-2 cups)
1 (10 oz) pkg frozen green peas, thawed and drained
1/3 cup milk
1 (10.75 oz) can condensed Cheddar Cheese Soup
2 cups shredded cheddar cheese, divided
1/2 tsp salt
1/4 tsp pepper
1 tsp chicken seasoning

Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain. Preheat oven to 350 F (175 C).
Melt butter and seasoings in a large, deep skillet over med-high heat. Saute the chicken, onion, and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 qt baking dish or a 9x13 and sprinkle with remaining 1 cup of shredded cheese.
Bake for 20-25 minutes, or until sauce is bubbly.

Tangy Black Bean Soup

1 pound black beans, soaked overnight and drained

1 (15-ounce) can diced tomatoes, drained

2 cloves garlic, chopped

1 red bell pepper, seeded and diced

1 teaspoon cinnamon

1 teaspoon allspice

1 tablespoon cumin

1 teaspoon chipotle chile powder

1 orange, juiced

1 lime, juiced

4 cups chicken broth (or vegetable!!)

Creamy Baked Penne

1 12-16 oz pacakge Penne Pasta

2 TB Oil

1 Cube Chicken Buillon

1 Cube Garlic or 1 garlic clove

8 oz Cream Cheese

1 Can Tomatoes with Green Chiles

2 cups cheese

Preheat oven to 400 degrees.

Cook penne noodles according to package directions 7-9 Minutes.

Drain pasta, then add base, and 1/2 cup cheese, mix in pan.

Put in 9x13 casserole dish and top with remaining cheese. Cover with aluminum foil so pasta doesn't dry out.

Cook for  15 min or long enough  for cheese to melt