Sweet & Sour Meatballs

1- 20 oz can pineapple,drained, reserving liquid

 ½ c. brown sugar

l lrg. green pepper (sliced)

3 T. cornstarch

1 T. soy sauce

3 T. vinegar

6 T. water

30 meatballs (thawed)

cooked rice

In large skillet, combine 1 c. drained pineapple juice, adding water if necessary to make 1 cup.  In a small bowl, combine cornstarch, soy sauce, vinegar, water and brown sugar.  Stir into juice mixture and cook over med. Heat about 5 to 7 min. until thick, stirring constantly.  Add meatballs and pineapple chunks and green pepper.  Simmer 20 min. or until heated through.

Chicken Broccoli Rice Casserole

• 2-3 cups cooked rice
• 1 - lb. fresh broccoli Break in pieces, and steam for 2 minutes.
• 3 cups cooked chicken breasts  - Break up in small pieces
• 1 1/2 cups Grated Cheddar Cheese
• 1 tube Ritz Crackers
• 1/2  stick melted butter
• 1/2 tablespoon poppy seeds

SAUCE:

• ⅓ cup Butter- melted
• ¼ cups Cornstarch, dissolved in ½ cup COLD Water
• ⅓ cup Chicken Broth
• ¼ tsp. Salt
• ¼ tsp Pepper
• 2 Cups Milk
• 1½ cups of the above Cheddar Cheese

Instructions

1. In greased 13x9 pan, layer the rice, broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
4. Pour over the chicken and broccoli.
5. Top with 1- ½ cups grated cheddar cheese.
6. Melt the butter, and add the poppy seeds, and stir well.
7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don't crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

http://www.justgetoffyourbuttandbake.com/chicken/chicken-broccoli-supreme/

Beef and Broccoli Stir Fry

Sauce:
3 T. cornstarch
2 c. beef broth (or 2 c. water & 3 t. beef bouillon)
1 c. apple juice
1/2 c. soy sauce
1/3-1/2 c. brown sugar (depending how sweet you want your stir fry)
1 t. fresh grated ginger (or 1/2 t. powder)
3 cloves garlic, minced
1/2 t. sesame oil
1/2-1 t. red pepper flakes

1-2 lbs. boneless beef steak (I used petite sirloin but most cuts will work fine)
Salt & pepper for frying (I used Montreal Steak Seasoning)
1 lb. fresh broccoli florets (you could also use fresh snow peas from your garden too)
1 onion, sliced
Olive oil for frying (about 3-4 T.)

4 c. cooked rice

Slice the onions into medium sized pieces. Wash the broccoli and cut into bite sized pieces about 1/2-1 inch thick. Slice the steak into one inch pieces as well (steak is easiest to cut when it is slightly frozen). Mix all of the sauce ingredients together in a bowl and set aside.

In a large saute pan, bring the stove to high heat. Drizzle a few tablespoons of oil into the pan and begin sauteing the onion until it begins to caramelize. When the onions are soft, add the pieces of steak and saute until the steak is nearly all cooked through (still slightly pink--don't over cook or it will be too tough). Remove the steak and onions and set aside.

Add more oil to the pan and place the broccoli pieces into the pan. Season with salt and pepper. When broccoli is hot, add a few tablespoons of water and let broccoli begin to steam. Once the broccoli is slightly soft, but still very green, remove from the pan and add to the steak and onions. In the same pan, add the sauce ingredients and whisk on medium heat until sauce begins to thicken (about 1-2 minutes). Once sauce is thick, add the broccoli, steak and onions back to the pan and keep warm until ready to serve. Serve beef and broccoli over cooked rice.


**This had lots of sauce compared to how much beef and broccoli I made.  I also didn't let the sauce thicken up enough the first time I cooked it.  Thicker sauce would be better.  
http://www.dealstomeals.blogspot.com/2010/07/beef-broccoli-stir-fry.html

Slow Cooker Honey Sesame Chicken

Ingredients:

4 boneless, skinless chicken breasts (thighs would be fine too)

Salt and pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 tablespoons vegetable oil (could also use olive oil or canola oil)

1 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds

Directions:

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html

Hawaiian Haystacks- no creamy soup

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

INGREDIENTS:
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
1-1/2 cups milk
2 cups chicken broth

DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.  Remove the chicken from the pan to dice.

Sprinkle the flour into the pan,  stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper.Add the diced chicken. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, peas, celery, carrots, pineapple, shredded  cheese, green onions, mandarin oranges and chow mein noodles.

Original Recipe found at 

http://www.melskitchencafe.com/2010/02/hawaiian-haystacks-chicken-sauce-reinvented.html

Sweet and Sour Chicken (Brighton)

Sauce:

3/4 C. Sugar

4 T. Ketchup

1/3 C. Vinegar

1/4 C. Pineapple Juice

1 T. Soy sauce

1 t. accent

½ t. salt

Heat until sugar dissolves.

Chicken:

Cut chicken into pieces (about 1 in cube) sprinkle with garlic salt.  Let sit 15 minutes.  Dip in beaten egg, then coat in cornstarch (or bisquick).  Fry in oil until golden brown.  Put in casserole dish.  Pour sauce over chicken.  Bake 45 min ‑ 1 hour, uncovered @ 350.

Rice Casserole

1 ½ c. cooked, shredded chicken

1 C. Chopped celery

½ bunch chopped green onions

2 C. Cooked rice

1 can cream of chicken soup

3/4 C. Mayonnaise

1 can water chestnuts, sliced (opt)

1 small pkg sliced almonds (opt)

½ t. salt

½ t. pepper

1 cup chicken broth

Combine all Ingredients. Cook in casserole dish @ 350 for 30‑45 minutes or until heated through.

*This was Dallin's favorite growing up.

Hawaiian Haystacks

2 cans cream of chicken soup

1 cup chicken broth

2 cups chicken or turkey pieces

4 cups cooked rice

Chow mein noodles

Diced tomatoes

Grated cheese

Slivered almonds

Peas

Dried cranberrys

Diced ham

Chopped celery

Green pepper, chopped

Green onions

Pineapple chunks

coconut

Combine cream of chicken soup, chicken broth and chicken pieces in small saucepan.  Heat until warmed through for gravy.

Serve rice topped with gravy and your choice of toppings.

Chicken Veggie Stir Fry

2-3 grilled chicken breasts, cooked and cut into one inch pieces
1 medium zucchini, cut into bite size pieces
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
8 oz. mushrooms, quartered
1 recipe for homemade teriyaki sauce (or use store bought)
3 c. cooked rice

In a large saute pan, saute each vegetable separately with a little drizzle of olive oil or butter until the vegetables are tender, but not over cooked. Season each vegetables with salt/pepper or Montreal Steak Seasoning. Place each vegetable in a large bowl as they finish cooking. Cooking the vegetables separately will insure they are not over cooked or turn mushy. In the same pan, make the teriyaki sauce and when the sauce is thickened, add back to the pan the sauteed vegetables and diced chicken. Remove from heat, stir together, and serve over cooked rice.

http://dealstomeals.blogspot.com/2011/08/lime-chicken-fajitas-garden-vegetable.html