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 1/1 onion Fry cubed chicken in heated oil - 3 or 4 min till almost done. Add green pepper and onion. Stir fry till chicken completely cooked through. Drain the pineapple chunks but save the juice. In another bowl put pineapple juice and soy sauce and corn starch - if doesn't thicken enough add more corn starch (mix starch with some juice separately first; keep some tbsp's of juice out in case need to add more after finish cooking). Put the sauce over the chicken mix and cook till thickens slightly. Add pineapple at the very end to heat. Serve over rice. Makes 6 servings.

saute 4 large chicken breasts - fill fry pan 1/2 way with water and cover, flip chicken and cook through. then chop into small cubes dice 2 onions mozzarrella block - 10 oz approx dice 2 cloves of garlic frozen spinach saute chicken in a couple tbsp oil - stir and shred for about 5 min. add onions saute till soft and clear add garlic add 1tsp italian seasoning if not using spiced sauce ( lasagna  or bolognese sauce) add 1/2 tsp salt  spray bottom of pan, add a little sauce to bottom of pan add rest of sauce to pot with chicken. use 2 jars of sauce. cook  lasagna  noodles cheese sauce:  cook on low - stir occasionally (don't let boil) 1 stick of butter (1/2 cup) melted 1/2 c flour whisk together for a minute add 3 cups whole milk don't add cheese until sauce about at thick as you want it add 4oz mild cheddar salt and pepper to taste layer noodles on bottom of pan chicken mix spinach spoonful or two of wh...

2 tbsp olive oil 1 large onion, peeled and grated 14oz chopped tomatoes salt and ground black pepper few dashes Tabasco sauce To serve 1 lb fresh pasta Parmesan cheese Heat teh oil in a large pan and saute the onion for 5 minutes. Add the contents of the can of tomatoes and saute gently for 10 minutes. Add seasoning and Tabasco sauce to taste, cover with a lid and remove from the heat.

1 cup (2 sticks) butter 4 1-oz. squares of dark chocolate 2 cups sugar 4 eggs 1 tsp. vanilla extract 1 cup all-purpose flour 1/2 tsp. salt 1/4 cup caramel topping  (I prefer closer to 1/2 cup) 1 tsp. good quality sea salt  What to do:  Preheat oven to 350 degrees F and grease a 9x13 inch baking pan. In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly.  Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and 1/2 tsp. salt in a separate bowl, then stir into the chocolate mixture.  Spread the batter evenly into the prepared pan. Drizzle the caramel atop the batter, and use a knife to swirl over the surface. Sprinkle sea salt over the caramel. Bake for 30 to 35 minutes. Brownies are done when a toothpick inserted into the center come out clean. Cool in pan on wire rack.

2 cans black-eyed peas, rinse and drain 2 cans shoe peg corn, drain (or white and yellow sweet corn) 2 tomatoes seeded and chopped 1 bunch green onions chopped 2 T. minced garlic 1 bell pepper, chopped 4 oz can jalapenos or green chiles, diced 3/4 C Italian dressing 1/4 C French dressing Mix all together and let chill for several hours. Serve with Fritos Scoops.

2 1/2 cups chicken stock 1 cup orzo 1 lemon, juiced 1/4 cup heavy cream 1/4 cup grated Parmesan 2 tablespoons mascarpone 2 tablespoons butter 2 tablespoons fresh chives ¼ cup sun dried tomatoes, julienne 1 teaspoon cracked black pepper 1 teaspoon lemon zest In a medium sauce pan, bring the chicken stock to a boil. Add orzo & cook for 7 to 8 minutes until liquid is almost absorbed & orzo is tender. Turn heat off. *I love the idea of adding salmon. I'll try that next time. Stir in the remaining ingredients. Season with salt & pepper, if necessary, & serve. (I think 1 tsp pepper is a little too much...)

1-2 chicken breasts, sliced thin (or shrimp - what we used tonight) 2 teaspoons cornstarch 1 tablespoon peanut or sesame oil 1 teaspoon ginger, minced 1/4 cup red bell pepper, julienne 1/4 cup green bell pepper, julienne 1/2 cup snow peas, sliced thin 1/4 cup red onion, sliced thin 2 tablespoons Asian chili sauce (sweet, garlic, etc) 2 tablespoons soy sauce 1 tablespoon rice vinegar 1/4 cup baby bok choy, sliced crosswise into 1/2 inch slices 1/4 cup mandarin oranges, peeled & segmented 1/4 cup green onions, thinly slice on a diagonal Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 2-3 minutes. Add bell peppers, snow peas and onion; toss for 1 minute. Add sweet chili sauce, soy sauce and rice vinegar; boil until...