Mandarin Orange Chicken

Ingredients:

3-Tablespoons frozen orange juice, thawed

3-Tablespoons lower-sodium soy sauce

1-tablespoon freshly minced garlic

1-tablespoon hot sesame oil

1 teaspoon chili garlic sauce OR chili garlic paste

3/4 cup canned unsweetened mandarin oranges in juice

6 (4-ounce) trimmed boneless, skinless, chicken breasts

In a large resealable plastic bag or container, mix the juice concentrate, soy sauce, garlic, oil, and chili sauce or chili paste.

Gently stir in the oranges and their juice. Add the chicken, submerging it in the marinade. Seal the bag or container and marinate in the refrigerator at least six hours or overnight, rotating once or twice.

Preheat the oven to 400 degrees. Transfer the chicken to an 11x7" glass baking or casserole dish in a single layer and pour the remaining marinade on top.

Cover the dish with foil and bake for 25 to 30 minutes, or until the chicken is no longer pink inside.

Pineapple Teriyaki Pork Chops

Ingredients:

Olive oil in a sprayer (not store bough spray that contains propellant)

4 (4-ounce) trimmed boneless pork loin chops, about 3/4" thick

1-teaspoon garlic powder

Salt, to taste

Ground black pepper, to taste

8-teaspoons honey teriyaki marinade

4-slices canned pineapple

Preheat the boiler. Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.

Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt, and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3" from the heat for about 2-minutes.

Turn the chops and brush or spread 2-teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.

Chicken In A Pot

Chicken In A Pot

Ingredients:

2 Carrots, sliced

2 Onions, sliced

2 Celery Ribs, cut into 1-inch pieces

3 lb. chicken, whole or cut up (I used boneless, skinless chicken breasts)

2-teaspoons salt

1/2-teaspoon dried coarse black pepper

1-teaspoon dried basil

1/2-cup water, chicken broth, or white cooking wine

Place all of the vegetables into the bottom of the slow cooker.

Place the chicken on top of the vegetables.

Add seasonings and water.

Cook and cover on low for 8-10 hours, OR on high for 3 1/2 to 5 hours (use 1-Cup liquid if cooking on high).

To make a full meal, add 2 potatoes, quartered, to vegetables before cooking.

Tanya's Oven Fried Pork Chops

Tanya's Oven Fried Pork Chops


4 (3/4 inch thick) bone in pork loin chops
1 large egg, beaten
2 Tablespoons pineapple juice
1 Tablespoon Soy Sauce
1/2 Cup Italian Seasoned Breadcrumbs
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 tablespoons butter, melted


Trim fat from pork chops. Combine egg, pineapple juice and soy sauce in a shallow bowl, and whisk gently. Combine breadcrumbs and next 3 ingredients (in another bowl). Dip chops in egg mixture and dredge in breadcrumbs.

Place chops on a rack in a greased roasting pan. Drizzle butter over pork chops.

Bake at 350 degrees for 25 minutes.

Turn and bake 25 additional minutes or until done.

Cheezybaconburger Quiche

Cheezybaconburger Quiche

Ingredients:
1 lb. ground beef
2 tablespoons dried chopped onion OR 1/2 chopped onion
3 bacon slices; fried and chopped
3 eggs
1/2 cup mayo
1/2 cup half-n-half
8 ounces shredded cheese
garlic, salt, and pepper to taste


Brown ground beef and chopped onion, drain. Put browned meat and onion into a deep dish pie pan. Mash around bottom of pan like a crust. Scatter bacon bits evenly across the "crust" of ground beef.

Preheat oven to 350 degrees.

Combine eggs, mayo, and half n half in mixer bowl and whip until smooth. Add shredded cheese and mix well. Pour mixture evenly over beef "crust" and bake about 30-35 minutes until top is browned and set. Cool a few minutes before slicing.

It is great reheated in microwave for breakfast too!

Bacon-Cheese Quiche

Bacon - Cheese Quiche

Ingredients:
1 lb. ground beef
1 small onion, chopped
4 slices of crisp bacon (I use turkey bacon)
3 eggs
1/2 cup mayo
1/2 cup half and half
8 ounces shredded cheese
garlic & pepper to taste


Brown meat and onion, drain. Add bacon. Press into the bottom of a deep dish pie plate.
Combine the rest of the ingredients and mix well.
Pour over meat crust and bake 40-45 minutes in a 350 degree oven.
Serves 6.
You can add green pepper and mushroom if you like.

Broccoli Cole Slaw

Broccoli Cole Slaw

Ingredients:

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) broccoli cole slaw
1/4 cup sunflower seeds
chopped green onions for garnish

Dressing Mix
3/4-cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.