2-2½ lbs cut up chicken
1 cup H2O
¼ cup soy sauce
¼ cup sugar
garlic powder
Put everything in a skillet on 325 until boiling, lower heat to 275 and put a lid on it. After ½ an hour, turn over chicken. If half the liquid is gone, return lid to skillet. If most of the liquid remains, leave lid off. Simmer 20 minutes more, then turn up the heat to condense the liquid into a caramelized sauce, while turning chicken a few times to coat it. Serve with rice.
5 lb chub ground turkey from Smart & Final
15 oz seasoned Italian breadcrumbs
1/2 cup Parmesan
garlic
oregano
salt
pepper
5 eggs
| 2 3 T 3 T 1/2 c 2 1 4 1 |
skinless, boneless chicken breasts mayonnaise sour cream crumbled feta cheese cloves garlic, finely chopped 10 oz package frozen chopped spinach slices bacon medium onion, chopped |
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| Thaw and drain spinach.Dice bacon and saute it with the onion until the onion is transparent. In the meantime, cube chicken breasts and set aside. Add garlic and continue to cook until the onion starts to brown. Add the chicken and saute until it is almost cooked through.
Mix spinach, feta cheese, mayonnaise and sour cream. Spread mixture on top of chicken in saute pan and cover for a few minutes until the spinach is tender. Bake at 375 degrees F, until the top just begins to brown. Serve over rice.
Adapted from AllRecipes.com Spinach Stuffed Chicken Breasts reci |
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| 2 1 1/2 lb 1-1 1/2 cups 1 1/2 cup 1/3 lb 1/2 cup |
onions (small to medium) finely chopped green bell pepper sweet Italian sausage with skin removed chopped broccoli shredded cabbage frozen corn water |
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| Brown sausage with pepper and onions in a skillet. Add remaining ingredients and simmer until water is gone.Serve with plain, unsweetened yogurt over brown rice.
This is Amy’s original recipe. |
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