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...