Pineapple Pepper Chicken

I have NOT tried this recipe yet, but it looks delish!  I found it on the fabulessly frugal website here.  I'll update this once I've made it.  I'd serve it over rice...

FOR ONE FAMILY
2 cups unsweetened pineapple juice
1 cup sugar
1 cup vinegar
3/4 cup water
1/2 cup packed brown sugar
1/3 cup cornstarch
1/4 cup ketchup
3 Tbls soy sauce
1 tsp. chicken bouillon granules
1/2 tsp. ground ginger
4 chicken breasts
1 can (8 oz.) pineapple chunks, drained
1 medium green pepper, julienned (optional)

TO PREPARE FOR FREEZING:
In a gallon size freezer bag combine the first 10 ingredients, then add chicken. Seal and freeze. Set aside pineapple for pantry and freeze sliced pepper in a separate bag.

TO PREPARE AFTER FREEZING: Thaw ingredients enough to place in crock pot. Cook on low for 5-6 hours. 30 minute before it is finished add pineapple and green pepper, cook an additional 30 minutes. Serve over rice.

OR: Place chicken in a 13x 9 pan. Heat sauce on stove until it starts to thicken. Pour sauce over chicken. DO NOT over fill the pan. There will be extra sauce. Pour sauce in a container and freeze so you can make this dish again later! Place pan in oven at 350° and bake for 30 minutes. Remove from oven place peppers and pineapple on top and bake for an additional 15 minutes.

White Chili

4 cans great northern beans

1/2 jar 24 oz Pace Picante sauce (mild or medium, depending on desired heat)

1 can green enchilada sauce (or about 2 cups)

1 can corn

2 c. chopped frozen spinach

1/2 c. chopped cilantro

2 T. lime juice

2 t. chili powder

1/2 lb. grated monterey jack or pepper jack cheese

3 chicken breasts, cooked and diced or shredded

Drain one of the cans of beans. Add Beans and Picante sauce to a large soup pan or crock pot. Cook on medium or so until hot (Cook the chicken while the beans warm). Add the grated cheese and stir well until melted. Add chicken and stir again. 

If you want more of a soup than a chili don't drain the one can of beans.

Breakfast Burritos

These are very versatile and you can put together any mixture of egg, potato, chicken, sausage, or beef, bell peppers, and cheese.  Flavor with hot sauce, or bbq sauce, or even italian seasoning.  Mix it all together in one big pot (cook the potatoes first and either cube them really small or grate them into the pan) and then wrap in whole wheat flour tortillas and freeze.  Take it out and microwave for about 3 minutes.  Easy!

Unfortunately, I didn't write down the recipe for the last batch I made, but here's the general gist of it:

1 package Italian sausage

3-4 potatoes, cooked and cubed

2-3 colored bell peppers (red, yellow, green)

1 med to large white onion

2 cups cheddar cheese

4-6 eggs

I cooked the sausage first, then added the onion, peppers, then potatoes.  I kind of pushed it to one side of the pan and cracked the eggs into the hole left.  I let them almost completely cook and then stirred the whole mixture up.  I added salt and pepper, and some garlic powder.  Once it tasted good, I quickly stirred in the cheese, then loaded the mixture into warm tortillas - they bend and fold better.  Then, wrap each burrito in plastic wrap and store several in a gallon zip-loc bag.

Spinach Florentine Lasagna

• About 2 c. frozen spinach, chopped
• About 2 c. chopped broccoli
• 1-2 garlic cloves, minced
• 1 T olive oil
• 1 onion, diced
• 1 can sliced mushrooms (or fresh if you want)
• 2 c ricotta cheese
• 1 c cottage cheese
• 1 t oregano
• 1 t. basil
• salt
• 1 t pepper
• 1 c. half and half
• 2-3 T parmesan cheese
• ½ pound uncooked lasagna noodles
• 2 c mozzarella cheese, grated
• 1/2 pound chicken breast tenderloins, thawed and chopped
• 1/2 c. pesto (optional)

Heat oil and chicken; cook until chicken is cooked almost all the way through; add onion and garlic until onions are soft and chicken is completely done, about 5 minutes, and set aside. Put broccoli, spinach, mushrooms in a frying pan with a little water.  Cook until broccoli is mostly cooked, and spinach is thawed and soft.  Add back chicken and onions and stir together.  Add the half-and-half, parmesan cheese, basil, and oregano.  You can also add a little cornstarch to thicken mixture.  Add pesto now, if used.  Cook on medium high until sauce is moderately thick.  Meanwhile, cook lasagna noodles in a large pot of water until al dente.  Drain and toss with olive oil to prevent sticking.  Mix the ricotta cheese and cottage cheese (so it's not such a strong flavor) with a little salt, pepper, basil, and oregano.  Then, in a 9x13 baking dish, put a layer of noodles, a layer of spinach mix, a layer of the ricotta mixture, and then sprinkle some mozzarella cheese.  Repeat as many times as you have ingredients for and end with a liberal sprinkling of cheese on top.  Cover with aluminum foil and bake at 350 for 40-50 minutes.  Cut into squares when slightly cooled.

Tortilla Soup

• 2 tablespoons olive oil
• 1 cup chopped onions
• 2 teaspoons minced garlic (or 2 cloves)
• 1 1/2 teaspoons salt (or more to taste)
• 1 1/2 teaspoon ground cumin (or more to taste)
• 1/2 teaspoon ground coriander (or more to taste)
• 1 small can tomato paste
• 6 cups chicken broth
• 1 pound cooked chicken, shredded
• 1/4 cup chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 6 corn tortillas, cut into 1/4-inch-thick strips
• Toppers: chopped avocado, chopped tomatoes, queso fresco (delicious salty, crumbly, mexican cheese), chopped cilantro, lime juice, sour cream (Tillamook brand is THE BEST), and either tortilla chips or corn tortillas cut into strips, tossed in olive oil, and baked at 350 for 15-20 minutes - yum!

In large pot, heat the oil on medium-high heat. Add the onions and garlic and cook until almost translucent.  Then, add the tomato paste, chicken broth, herbs, and frozen chicken tenderloins and cook on a low boil for about 20 minutes, or until chicken is done. Fish out the chicken and shred it.  Add back the chicken and simmer for 5 minutes.  Add the cilantro and lime juice, and stir well. Garnish with toppings: avocado, tomatoes, queso fresco, tortilla stips, cilantro, lime, and sour cream.