Sweet and Sour Popcorn Chicken

I made this for my family and then for my Little Theater Class. It was a big hit both places. This could be used with pork instead of chicken also.

1 medium green pepper, cut into 1 inch pieces
1 small onion, thinly sliced
1 Tbsp vegetable oil
1 can (20 oz) unsweetened pineapple chunks
3 Tbsp white vinegar
2 Tbsp soy sauce
2 Tbsp ketchup
1/3 cup packed brown sugar
2 Tbsp cornstarch
1 pkg (12 oz) frozen popcorn chicken

In a large skillet or wok, stir-fry pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving juice in a 2 cup measuring cup; set pineapple aside. Add enough water to juice to measure 1 1/3 cups, stir in vinegar, soy sauce and ketchup. In a bowl, combine brown sugar and cornstarch. Stir into pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat; simmer, uncovered for 4-5 minutes or until heated through. Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately.
Serves 4

Fried Rice

I made this for my family and then for my Little Theater class. It was a big hit both places. Diced ham could be added for Ham Fried Rice.

1 envelope fried rice seasoning
2 Tbs water
2 green onions, chopped
2 Tbsp vegetable oil
1 egg, lightly beaten
3 cups cold cooked instant rice
1/2 cup peas (fresh or frozen)

In a small bowl, combine seasoning mix and water, set aside. In a large skillet or wok stir-fry onions in oil for 2-3 minutes. Add egg, stir until scrambled. Add rice and peas; stir-fry until heated through. Stir in seasoning mixture; stir-fry for 3-4 minutes longer or until heated through. Makes 4 servings

Cherry Chicken

I made this for dinner a couple of days ago when some friends were coming over. I altered a recipe I found in a cookbook I have. It was very good. Everybody asked for the recipe, so here it is. I made it in the crockpot so it was ready when I got home from work.

3 pounds chicken (I used boneless skinless breasts, but you could use whatever you have.)
1/8 teaspoon salt
Dash pepper
Dash lemon pepper
Dash garlic powder
Dash onion powder
1 can cherry pie filling (I used no sugar added pie filling.)
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground mace (If you don't have mace you could use a touch of cinnamon, but the flavor will be a little different.)

Season the chicken with salt, pepper, lemon pepper, garlic powder, and onion powder. Coat a large skillet with cooking spray. Brown the chicken over medium heat on both sides.

In a 3 quart slow cooker, combine the pie filling, lemon juice, bouillon, and mace. Stir well.
Add chicken. Cover and cook on low for 3 to 4 hours or until meat is no longer pink.

Beef Barley Soup

2 Tbs each chopped carrot, onion and celery
1 tsp butter
1 cup water
1 cup beef broth
1/2 cup chopped cooked roast beef
1/2 cup canned diced tomatoes
1/4 cup quick cooking barley
2 Tbs frozen peas
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp pepper

In a small saucepan, saute the carrot, celery and onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occasionally.
Makes 2 servings.

Candy Bar Pie

This pie is rich, creamy, and delicious. I've taken it to pot luck dinners and served to family and friends. It gets rave reviews. It is very quick and easy. You can make it in about 10 minutes. It takes longer to cut up the candy bars than all the rest.

Makes 1 pie

Ingredients

1 (6 ounce) Chocolate Pie Crust or Graham Cracker Crust
1 1/4 cups cold milk
2 (4 serving size) packages chocolate or vanilla flavor instant pudding & pie filling
(I've also used white chocolate and cheesecake flavors.)
1 (8 ounce) container frozen non dairy whipped topping, thawed, divided (such as
Cool Whip)
4 (1.5 ounce) bars chocolate covered wafer candy bars, cut into 1/4 inch pieces, divided. I use Kit Kats. I think Twix would be good also.

Directions

1. Beat milk, pudding mixes and ½ of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)
2. Reserve 1/4 cup of the candy bars. Stir remaining candy into pudding mixture. Spoon mixture into crust, spreading evenly.
3. Spread remaining whipped topping over pudding layer in crust. Sprinkle top with remaining candy. Enjoy immediately or refrigerate until ready to serve.

Drizzled chocolate: Place some chocolate in a plastic sandwich bag and melt in microwave, checking at 20 second intervals. When melted, cut off a small tip of one corner, and squeeze to drizzle over pie. (I use chocolate chips.)

Banana Bread

Banana bread is a favorite snack and a good way to use up bananas if they get a bit too ripe. So here's a great recipe with an extra touch. You can use any kind of berries. I use frozen mixed berries. 1 slice is 1 point.

1 ¼ cups sugar
½ cup butter or margarine, softened
2 eggs
1 ½ cups mashed very ripe bananas (3 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt 1 cup chopped nuts, if desired
1 cup mixed berries, if desired

1. Move oven rack to low position. Heat oven to 350 degrees. Grease bottoms of 4 4 x 2 inch loaf pans with shortening or cooking spray.
2. In large bowl, stir sugar and butter until well mixed. Stir in eggs; mix well. Add bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Fold in berries. Divide batter evenly between pans.
3. Bake about 50 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition information:
1 slice: Calories 35; Total fat 1.75 g; Total carbohydrate 6 g; Dietary fiber 0g

Chili Pasta Soup

This is excellent. Very easy to make and very yummy. It's a filling soup and is only 3 points for a 1 and 1/2 cup serving.


1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
2 cups water
1 can Stewed tomatoes, 15 oz.
1 can Beef broth
1 teaspoon chili powder
1 tablespoon Parsley
1 cup Spiral pasta, uncooked

in large sauce pan, brown ground beef, garlic, and onion. Add water, stewed tomatoes, beef broth, chili powder, and parsley. Bring to a boil. Reduce heat and simmer 45 minutes. Add pasta and simmer until pasta is tender.