Chicken Pineapple Stir Fry

This stir-fry is one of my all time favorites for two very vital reasons.  First, it tastes fantastic of course.  Second, it takes minutes to prepare dinner and I am out of the kitchen in no time.  I usually buy the frozen pepper strips at Safeway but if you’re a diehard, you can chop your own veggies to add to the pan.

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon cider vinegar
• 1 tablespoon ketchup
• 1/2 teaspoon ginger
• 1 tablespoon minced garlic
• 1 teaspoon cornstarch
• 1 lb boneless skinless chicken breast, cut into 2 inch strips
• 2 tablespoons vegetable oil
• 1 (16 ounce) package frozen stir fry vegetables
• 1 (8 ounce) can pineapple chunks, drained, reserve 1/4 cup juice
• hot cooked rice

1. Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
2. In large skillet, stir-fry chicken in hot oil 5 minutes.
3. Add vegetables, stir-fry 4 more minutes.
4. Stir in pineapple and sauce, heat through.
5. Serve over rice.

Serves 6

Source: rz#24306mizznezz

1 hour | 15 min prep

SERVES 4

• 1 clove garlic, halved
• butter-flavoured cooking spray
• 3 lbs red potatoes, peeled and cut into 1/8 inch slices (about 6 medium)
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated gruyere cheese (not smoked!)
• 1 cup skim milk

1. Rub a 10 x 6-inch baking dish with cut sides of garlic halves; discard garlic.
2. Coat dish with cooking spray.
3. Arrange half of the potato slices in dish, and drizzle half of the butter over potatoes.
4. Sprinkle half of the salt and pepper over potatoes, and top with half of the cheese.
5. Repeat procedure with the remaining potatoes, butter, salt, pepper and cheese.
6. Bring the milk to a boil in a small saucepan over low heat; pour the hot milk over the potato mixture.
7. Bake, uncovered, at 425 degrees for 40 minutes or until tender.

Egg Foo Yung

From the Ultimate Vegetarian Cookbook, this is one of our favorite light meals for those nights when we’re just sick of eating so much meat. This one-dish recipe cooks up quick and easy and tastes great. However it also works very well as a side dish. According to my husband, the rice is better if made a day ahead but it works for me if I make it just before preparation too. It may appear sticky but once mixed into the other ingredients, all trace of stickiness is gone.

30 min | 15 min prep

SERVES 4 (2)

• 3 eggs, beaten
• salt and pepper
• five-spice powder, a good pinch (optional)
• 3 tablespoons sunflower oil
• 4 green onions, sliced
• 1 clove garlic, crushed
• 1 small green pepper, seeded and chopped
• 4 ounces fresh bean sprouts
• 3 cups cooked jasmine rice
• 3 tablespoons light soy sauce
• 1 tablespoon sesame oil

1. Season the eggs and beat in the five spice powder, if using.
2. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
3. Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
4. Cook the egg until firm and then tip out.
5. Chop the ‘omelette’ into small strips.
6. Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
7. Mix in the cooked rice and heat thoroughly, stirring well.
8. Add the soy sauce and sesame oil then return the egg and mix in well.
9. Serve immediately, piping hot.

Potatoes, Green Peppers and Pork Chops

I just put this into the oven for dinner tonight and thought I’d share it here while we wait for it to cook. This is a great one dish meal that is so fast, easy and inexpensive to put together and tastes great. It’s so easy, I rarely have to refer to the recipe to prepare it and at my age, that’s saying a lot. Simple list of ingredients that you probably already have make this a great dish for those nights when you just don’t feel like putting in a lot of effort. Hubby really likes this one as well and for a guy who pretty much hates potatoes, that’s a big nod of approval.

1¼ hours | 10 min prep
SERVES 4 -6

• 4-6 pork chops
• 1/2 onion, sliced
• 1 green pepper, sliced
• 3-5 potatoes, peeled and sliced
• 1 can tomato soup (undiluted)
• 1 teaspoon pepper
• 1/2 teaspoon salt

1. Lay pork chops in a bottom of a baking dish.
2. Cover with onions, potatoes, and green peppers.
3. Season with salt and pepper.
4. Add tomato soup on top (you can add some water to thin it out a little bit if you like) Cover and bake at 350 degrees for at least one hour.

Source: rz#26260dana-mmh

Streamlined Chimichangas

This is an easy to put together Mexican themed dish I will usually make on a Saturday night. Although the recipe directs you to use butter to brush on the tortillas I would use olive oil instead. I have tried butter once and it was not a pleasant experience. Butter makes the tortillas hard and crispy whereas olive oil lets them brown nicely in the oven but the tortilla stays soft.

I only ever make 4 chimichangas for us but that doesn’t affect the recipe ingredients. I just spread the amount of the filling over 4 tortillas instead of the 8 the recipe requires.
Once you have the tortillas rolled up, it only takes 13 mins to bake before dinner is ready. Serve with sour cream and anything else Mexican you like and enjoy!

Warning: These are very hot when they come out of the oven so be careful before you take your first bite.

30 min / 15 mins prep
Serves 6-8 (or 2)

• 1 lb ground beef
• 1 medium onion, chopped
• 1-2 garlic clove, minced
• 3/4 cup Pace Picante Sauce
• 1 tsp ground cumin
• 1/2 tsp dried oregano leaves, crushed
• 1/2 tsp salt
• 8 flour tortillas (7 to 8 inches) (I only use 4)
• 1/4 cup melted butter (recommend substituting with olive oil)

1. Preheat oven to 475 degrees.
2. Brown meat with onion and garlic, drain
3. Stir in picante sauce, cumin, oregano and salt.
4. Simmer 5 minutes or until most of the liquid has evaporated.
5. Brush one side of the tortillas with butter (olive oil).
6. On unbuttered (un-oiled) side spoon heaping 1/3 cup of meat mixture into center.
7. Fold 2 sides over filling, fold ends down.
8. Place seam side down in a 13 x 9 x 2-inch baking dish sprayed with Pam.
9. Bake for 13 minutes or until golden brown.
10. To serve, top with sour cream, guacamole and additional picante sauce.

Source: rz#16371mysterygirl

Tuna, Pasta and Cheese Salad

Three-color pasta, cubed cheese, tuna, and roasted sweet peppers blend into a spunky salad that we enjoy over 2 suppers during hot summer days. This is an excellent salad that I’ve served with or without cashews since sometimes I forget those. Fresh basil is essential to this recipe and we just have some fancy fresh breads and butter with it.

15 min | 15 min prep (does not include chill time of 2-8 hours)

Serves 4

• 2 cups dried tri-colored fusilli or rotini pasta
• 3/4 cup cubed swiss cheese or cheddar cheese or provolone cheese
• 2/3 cup frozen peas
• 1/2 cup celery
• 2 tablespoons thinly sliced fresh basil leaves
• 1/2 cup creamy roasted garlic salad dressing or peppercorn ranch dressing
• 7 ounces chunk tuna in water, drained
• 1 (7 ounce) jar roasted red peppers, drained and coarsely chopped
• romaine lettuce leaf
• 1/3 cup roasted cashews

1. Cook pasta according to package directions; drain.
2. Rinse with cold water; drain again.
3. Transfer pasta to large bowl.
4. Stir in cheese, peas, celery and basil, tuna and peppers.
5. Pour salad dressing over pasta mixture; toss gently to combine.
6. Cover and chill for 2 – 8 hours.
7. To serve, stir in a few tablespoons additional salad dressing, if necessary, to moisten pasta mixture.
8. Arrange romaine leaves in salad bowl or on chilled dinner plates.
9. Top with pasta mixture.
10. Sprinkle with cashews.

Spinach & Feta Pasta

An all time favourite of ours and one I use often when needing a break from meat. It’s fast and easy to make and tastes wonderful. Some fresh crusty rolls for mopping up the juices is all that’s needed to finish this meal. I use a lot more of the red pepper flakes to add zing and probably more feta as well since it’s my favourite cheese. This a very filling dinner for those nights when we want to eat vegetarian and Ken requests this one frequently.

40 min | 25 min prep

SERVES 4 (or 2)

• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 3 cups chopped fresh plum tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
3. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Source: allrecipessuki

Chicken Pot Pie Express

Pot pies are one of my favourite comfort foods and this one is not only very tasty, but it’s a cinch to put together as well. Since these are not one of Ken’s favourites, I don’t get to make this often without that infamous frown he gives me. However, once he’s started eating he has little problem finishing it off usually with a word about how good it was.
I find that the filling makes a wee bit more then you can get into one pie so don’t be alarmed if you find you have a bit left over. Just freeze it and use it next time.

50 min | 10 min prep

SERVES 4

• 2 tablespoons butter
• 4 green onions, chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/2 cup milk
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 cups frozen mixed vegetables
• 1 1/2 cups cooked chicken, chopped
• 1 cup canned whole potatoes, quartered
• 2 frozen 9-inch deep dish pie shells
• 1 egg, lightly beaten

1. In large saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 1 minute or until softened. Sprinkle with flour; cook, stirring, for 1 minute; without browning. Gradually whisk in stock and milk; bring to boil.
2. Reduce heat and cook, stirring, for 5 minutes or until thickened. Stir in salt, mustard, pepper and thyme. Add frozen vegetables, chicken and potatoes. Pour filling into 1 of the pie shells.
3. Moisten edge with some of the egg; invert remaining pie shell over top and remove foil plate. Flute edges to seal. Brush top with egg; cut steam vents in top. Bake in 400 degree oven for about 30 minutes or until filling is bubbly and crust is golden.

Source: Canadian Living’s Best One-Dish Meals

Old Fashion Macaroni & Cheese

I LOVE macaroni & cheese. This is my all time favorite recipe from a newspaper food section a very long time ago. It’s quick & easy and reheats the next day fabulously. I use it a lot for side dishes to pork chops or meat loaf. Ken doesn’t like macaroni & cheese normally but does like this one.

25 min | 15 min prep

Serves 4

• 8 ounces macaroni
• 1/2 lb strong cheddar cheese, grated
• 1 cup sour cream
• 3 tablespoons butter
• paprika

1. Prepare macaroni per the package instructions.
2. Drain.
3. Place half the cooked macaroni in a buttered 6-cup microwave-safe baking dish.
4. Sprinkle with half the cheese, top with half the sour cream and dot with half the butter.
5. Repeat with remaining ingredients.
6. Sprinkle with paprika.
7. Cook uncovered on high in microwave for 8 – 10 mins.

Grilled Chicken Salad

So easy to make and great for summer meals and company. I have not always had a grill but I’ve done this on an electric griddle many times and it worked just fine. However I would recommend that you use the outdoor grill as the chicken is just better somehow. I’ve never tried it with the dried herbs because I’m partial to fresh but I’m sure it would be just as good.

40 min | 20 min prep

SERVES 4

• 1/4 cup extra virgin olive oil
• 1/4 cup chicken stock
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano
• 2 teaspoons jalapeno peppers, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 red onion
• 4 boneless skinless chicken breasts
• 8 cups torn salad greens
• 3/4 cup feta cheese, crumbled

1. In small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried), the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside.
2. Place saucepan over low heat to warm vinaigrette.
3. Cut onion into 1/2 inch thick rounds.
4. Brush both sides of onion and chicken with reserved vinaigrette.
5. Place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside.
6. Cut chicken into 1/2 inch thick slices.
7. Separate onion into rings.
8. In salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated.
9. Sprinkle with feta cheese and remaining fresh basil and oregano.
10. Serve immediately.

Source: Canadian Living’s Best One Dish Meals