Everyday Food for Busy People
My Dad is one of 10 children in his family. As the story goes, he was purely spoiled by his older sister, Gerry. She coddled him, carried him and catered to him. And he was ornery. He and his brothers once cut the middle out of a cake she made. They spread icing back over the hole so that no one knew until the cake was cut into.
For some unknown reason, she let him live. Not only that, but she occassionally baked up a batch of his favorite Pineapple Cookies.
Another quick and tasty crockpot meal! This one comes from here.
Here’s what you’ll need:
We all really liked this. I will make this one again!
It can’t get any easier or yummier than this. I found this recipe on Everyday Kitchen.
It takes all of two minutes to throw in the crockpot and later you come home to a delicious dinner.
Gather up your ingredients:
2-3 pounds boneless chicken breasts
20 oz can pineapple chunks
1 cup Teriyaki Sauce
ground ginger, just a shake or two
You’ve got to love a recipe with only 4 ingredients! And they can all be kept on hand for those days when you just don’t know what to make.
Put all the ingredients in the crockpot and cook 6-8 hours on low or 4-6 on high. Don’t over cook this! I made that mistake recently, and it was okay, but a bit salty. It tasted much better when I didn’t over cook it.
*Note* – To avoid overcooking the pineapple, drain the juice off and reserve the pineapples until later. Go ahead and put the juice in the crockpot, but don’t add the pineapples until you are finishing up the rest of your dinner. That way they will be warm, but not fully soaked of Teriyaki sauce, which makes them taste too salty.
We celebrated my oldest daughter’s birthday with Sweet and Sour Chicken. The recipe is adapted from the More with Less Cookbook.
Gather up your ingredients:
For the marinade:
1 egg, beaten
1 Tbs. sugar
1 tsp. salt
1 Tbs. soy sauce
1 lb. pork or chicken, cubed (I used 4 boneless chicken breasts)
To stir fry later:
1 clove garlic, minced
4 slices ginger root, finely chopped
1 green pepper, cut up
1 onion, cut up
20 oz can pineapple chunks, drained (reserve the juice)
For the sauce:
3 Tbs. vinegar
3 Tbs. brown sugar
2 Tbs. soy sauce
1 Tbs. cornstarch
the reserved pineapple juice
Mix up the marinade and add the chicken or pork. Let it stand 20-30 minutes while you prepare the other ingredients.
Combine the sauce ingredients and set aside.
Dredge the meat in cornstarch. Fry on all sides until brown. Remove from the skillet and keep warm. Stir fry the garlic, ginger and vegetables in oil, 2-3 minutes. Add the sauce and cook just until the sauce thickens and clears. Return the meat to the skillet. Serve with hot rice.
I keep thinking I need to double the pineapple and sauce amounts, but I haven’t done it. We would like more sauce than what the recipe makes.
These fruit cups are part of our Christmas breakfast. They’re great because you can make them ahead of time and the recipe makes a lot.
Gather up your ingredients:
