If I have to cook...

1 lb boneless chicken breast 2 tbsp oil 1 green bell pepper 1 12oz can pineapple 4 tbsp soy sauce 2 tbsp corn starch 1 pineapple juice drink carton 1/2 onion Cut chicken into pieces. Heat the oil in the pan. Fry the pieces 3-4 min until almost done. Add green pepper and onion. Stir fry until chicken fully cooked. Drain the pineapple but save the juice In another bowl put pineapple juice, soy sauce and corn starch and stir . Put the sauce over the chicken mix and cook till thickens slightly. Add pineapple at very end to heat. Serve over rice. Makes 6 servings.

Make white sauce - 2 C milk Peel and cube 1 large potato, boil gently till done Cook corn Mix together

Medium (makes  1C) 2 tbsp butter 2 tbsp flour 1/4 tsp salt 1 C milk *double for tuna fish and peas on toast Thick (makes 1 C) 3 tbsp butter 4 tbsp flour 1/4tsp salt 1C milk

  SAVE   PRINT PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins   Author:  Jen@CarlsbadCravings.com Serves:  6 servings INGREDIENTS 2 tablespoons olive oil 1 tablespoon butter 2 chicken breasts (1 pound), thinly sliced 1/2 large onion, thinly sliced 1 small red bell pepper, thinly sliced 1 small orange bell pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 4-6 cloves garlic, minced 3 tablespoons flour 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 2 teaspoons chicken bouillon (powder) 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried oregano 3/4 cup uncooked long grain white rice 1 15 oz. can black beans, rinsed and drained 1 4 oz. can mild green chilies 1 14 oz. can crushed tomatoes 4 14.5 oz. cans low sodium chicken broth 2 tablespoons cornstarch 1 cup freshly grated Pepper Jack cheese, or more to taste Garnish Tortilla chips/strips Fresh cila...

1/2 C crisco 1 C sugar 3 mashed bananas 1 Tbsp milk 1 tsp vanilla  2 eggs 1 tsp soda 2 C flour Cream together Crisco and sugar. Add mashed bananas then other wet ingredients. Then add flour. Bake at 350 for 1 hr.

8x8 pan 1 Cup pancake flour 1/3 C sugar 1 egg 1/3 C milk 1/4C melted butter Mix all together adding butter last. Sprinkle with topping. Topping - 1/2 C light brown sugar 1/2 Tbsp cinnamon 1/2 C flour 4 Tbsp soft butter Bake at 375 for 25 min or until done.

  SAVE   PRINT PREP TIME 5 mins COOK TIME 9 mins TOTAL TIME 14 mins   Author:  Jen@CarlsbadCravings.com Serves:  4 servings INGREDIENTS 4 skinless salmon filets (4-6 oz. each)* 1 tablespoon toasted sesame oil, divided Marinade/Glaze 2 tablespoons Asian sweet chili sauce (like Mae Ploy) 3 tablespoons ketchup 3 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman 2 tablespoons cider vinegar 2 tablespoons brown sugar 2 tablespoon soy sauce 2 teaspoons freshly grated ginger 1/2 teaspoon garlic powder 1/2 teaspoon sriracha INSTRUCTIONS Whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil. Add 1/3 cup of marinade to a freezer bag with salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight (longer the better). SKILLET DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Separate reserved glaze in half. You will us...

  SAVE   PRINT PREP TIME 5 mins COOK TIME 4 hours TOTAL TIME 4 hours 5 mins   Author:  Jen@CarlsbadCravings.com INGREDIENTS 2 pounds chicken breasts 1 tablespoon olive oil 1/2 cup mild salsa (medium if you like spicy) 3-4 tablespoons brown sugar** 1 4 oz. can mild green chilies 1 14.5 oz. can diced tomatoes, drained 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon ground chipotle chili pepper (optional for more heat) 1/2 teaspoon dry oregano 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoons liquid smoke* hot sauce to taste INSTRUCTIONS Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred. Remove chicken to a cutting board, and let rest 5...

  SAVE   PRINT PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins   Author:  Jen@CarlsbadCravings.com Serves:  6 burritos INGREDIENTS Baked Chicken Burritos 1 recipe  Slow Cooker Mexican Chicken  (click  HERE ) 6 burrito size tortillas (I prefer raw/undercooked tortillas)* shredded sharp cheddar cheese (about 1 cup) olive oil or nonstick cooking spray Cheesy Green Chili Sour Cream Sauce 2 tablespoons olive oil 1 tablespoon butter 3 tablespoons flour 2 cups low sodium chicken broth, warmed 1/2 teaspoon cumin 1/4-1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup sour cream 1/2 of a 4 oz. can mild chopped green chilies or more to taste 1/2 cup cheddar cheese Hot sauce to taste (optional) Optional Toppings Tomatoes Avocados/guacamole Cilantro salsa tortilla strips or chips INSTRUCTIONS Prepare Mexican Chicken according to recipe directions. Drain any excess liquid from chicken. Pr...

Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl.  Stir together to blend well.  Store in a large airtight container.  Use within 6-8 months. Pancakes 1  1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg  yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in.  Makes 10 1/4 inch pancakes