Honey Chicken

Ingredients:
10 boneless, skinless chicken thighs OR 8 breasts, chunked
1 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2-3 cloves garlic, crushed
1 tsp. ginger
1/2 cup pineapple juice
2 Tbsp. cornstarch
1/4 cup water

Directions:
Place all ingredients in a crock pot and cook over low heat for 8 hours or high heat for 4-6 hours. Serve over rice.

To Freeze:
Label freezer bags with a name, date, and directions. Divide the chunked chicken between 2 quart sized freezer bags. Mix together remaining ingredients for the sauce and divide between the two bags. To reheat, thaw ingredients overnight in the fridge, or under warm water and then cook in a crock pot (low heat for 8 hours or high heat for 4-6 hours). Serve over rice.

Time to Make: 4-8 hours depending on heat of crock pot
Difficulty: Easy
Recipe Origin: http://www.six-cents.com/2012/06/crockpot-freezer-cooking-101.html
Number of Servings: makes 2 quart sized bags of 4 servings each.

Chicken and Rice Dinner

Ingredients:
4-6 Chicken Breasts, skinless and boneless
2 Cans Cream of Chicken Soup
1 Can Cheddar Soup
Salt and Pepper (to taste)
1 tsp. garlic powder
6 cups cooked rice

Directions:
Wash the chicken and trim the fat from the breasts. In the slow cooker, combine the chicken, chicken soup, cheddar soup, salt and pepper, and garlic powder. Cook over low heat for 4-6 hours. Cook your rice according to the directions on the package. Once cooked, place the chicken mix over the rice and serve warm.

Tip: You can also cook vegetables to add to the chicken dish just before serving such as broccoli, carrots, or any other vegetable you want to try.

Difficulty: Easy
Time to Make: about 6 hours
Recipe Origin: allrecipes.com

Dinner in a Pumpkin

Ingredients:
One Pumpkin - 12-14 inches, cleaned well
6 cups rice, cooked
2 lbs. ground beef, browned
1/2 cup soy sauce
4 Tbsp. brown sugar
2 - 4 ounce cans sliced mushrooms
2 cans Cream of Mushroom soup
3 cups celery, chopped
2 cups onion, chopped
2 Tbsp. butter

Directions:
Preheat oven to 350 Degrees. Gut and clean the pumpkin and set it on a baking sheet lined with foil. In a large skillet combine the cooked rice, browned hamburger, soy sauce, brown sugar, mushrooms, and cream of mushroom soup. Stir over low heat until combined. Meanwhile, saute the celery and onion in the butter until tender. Combine all the ingredients and pour the mixture into the cleaned pumpkin. Bake at 350 degrees for 90 minutes (with the lid OFF the pumpkin). Serve warm.

Time to Make: about 30 minutes prep time and 90 minutes cooking time
Difficulty: Easy
Recipe Origin: Mom

Sweet and Sour Sauce

Ingredients:
2 cups tomatoes, diced
1 cup onion, diced
1 cup green pepper, chopped
2 Tbsp. soy sauce
1 + 3/4 cups sugar
3/4 cup vinegar
10 ounces pineapple, chunked (save the juice)
1/4 cup sugar
1/6 cup corn starch
1/8 cup water
cooked rice

Directions:
In a large skillet, combine the tomatoes, onion, green pepper, soy sauce, sugar, vinegar, and chunked pineapple. In a medium bowl, mix together the juice from the pineapple, sugar, corn starch, and water. Mix till blended and add to the skillet. Stir all ingredients and cook on low heat for 20-30 minutes. Serve hot over rice.

Tips: Can add cooked chicken or pork to sauce while it is cooking.

For Canning: This sauce can be made according to the directions (omitting the rice and meat of course) and then put into pint jars for canning.  To seal the jars, place the jars in a water bath for 35 minutes. This amount will make about 3 pints.

Difficulty: Easy
Time to Make: about 45 minutes
Recipe Origin: Mom

Stuffed Peppers

Ingredients:
5 green peppers
1 lbs ground beef, browned and drained
1 cup rice, cooked
1/2 cup onions, chopped
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Preheat the oven to 325 degrees. Wash the green peppers and cut off the tops. Clean the inside and boil the peppers until they are tender. In a large skillet, brown the hamburger and drain off the grease. Add the rice, onion, salt and pepper and cook till the onion is tender. Stuff the peppers with the meat mixture and bake at 325 degrees for 40 minutes.

Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom

Stir Fry

Ingredients:
broccoli
carrots
onion
celery
green pepper
zucchini
3 Tbsp. olive oil
1/4 cup water

Gravy:
1/4 cup water
2 Tbsp. cornstarch
1 chicken bouillon cube

cooked rice
cooked chicken

Directions:
Wash and chunk any of the vegetables you want to use in the stir fry. Set aside. Heat a large skillet with the olive oil over med/high heat. Add your vegetables and cook till slightly wilted (stirring often). Add 1/4 cup water and simmer vegetables until they are soft. Add the ingredients for the gravy and cook until the bouillon is dissolved. Serve hot over cooked rice.

Tip: Cook any type of meat in a separate skillet and add it to the vegetables once they are cooking to add flavor.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom

Pepper Steak

Ingredients:
1 + 1/2 pounds beef steak, chunked into small pieces
1 cup onion, chopped
1 cup beef broth
3 Tbsp. soy sauce
1 clove garlic, minced
2 green peppers, chopped
2 medium tomatoes, peeled and diced
2 Tbsp. cornstarch
1/4 cup water
cooked rice

Directions:
In a large skillet, brown the steak over med/high heat until all sides are browned. Turn heat to med and add the onion to the skillet. Cook till the onion is tender. in a small bowl, mix the beef broth, soy sauce, and garlic until well blended. Add the mixture to the skillet, cover and simmer the mixture for about 10 minutes. After the 10 minutes, add the green peppers and simmer (covered) for 5 more minutes. Add the tomatoes and the cornstarch and water. (Mix the cornstarch and water in a small cup together first before adding them). Cook the ingredients until it starts to thicken and serve hot over rice.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom

Hawaiian Haystacks

Ingredients:
3 cans Cream of Chicken Soup
1 can water
6 cups rice cooked
3 cups chicken, cooked and chopped

Toppings:
tomato, chopped
celery, diced
green onion, diced
cheddar cheese, grated
crushed pineapple
flaked coconut
slivered almonds
maraschino cherries
chinese noodles
black olives, sliced

Directions:
In a large pot, combine the soup, water, and cooked chicken and cook over med till hot. To make the haystacks, place the rice on your plate followed by the chicken gravy mixture, followed by any of the toppings that you want.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom

Hamburger and Rice Casserole

Ingredients:
1 lb. ground beef, cooked and drained
1/4 cup onion, diced
1/4 cup green pepper, diced
3 cups cooked rice
1 can Cream of Chicken Soup
1/4 cup evaporated milk
soy sauce, to taste
salt and pepper, to taste
cheddar cheese, grated (for topping)

Directions:
In a large skillet, brown the ground beef and drain. Add the onion and green pepper and cook until the veggies are tender. Set aside. In a large bowl, combine the cooked rice and the soup. Add the hamburger mixture stir till well blended. Add teh evaporated milk and stir again. Add soy sauce and salt and pepper to taste and stir again. Place ingredients in a square 8x8 microwavable pan and cover. Microwave for 10 minutes. Remove from microwave and top with cheese. Cover the casserole until the cheese melts and serve hot.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Tricia Richards