Crockpot Pineapple Chicken

Crockpot Pineapple Chicken

6 boneless, skinless chicken pieces

Chinese five spice powder, to taste

¼ C soy sauce or teriyaki sauce

1 (20 oz) can pineapple chunks, undrained

Place the chicken in a crockpot, sprinkle with a small amount of Chinese Five Spice. In a small bowl combine sauce and pineapple, mix and pour over chicken. Cover and cook on low for 6 hours or until done.

Mexican Ravioli

Mexican Ravioli

1 pkg beef ravioli

1 (10 oz) can enchilada sauce

1 C salsa

2 C Montery Jack cheese

1 sm. can sliced black olives

Cook ravioli according to package directions. In a skillet mix the enchilada sauce and salsa, heat over low heat. When pasta is cooked drain and add to skillet. Mixing carefully, add olives and cheese, serve.  

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

1 (8 oz) pkg penne pasta, cooked
1 lb. ground beef
½ lb bacon, cooked and diced
1  (10 oz) can tomato soup undiluted
1 C shredded cheddar cheese

In a skillet, brown beef until fully cooked.  Add pasta, soup and bacon; heat through.  Sprinkle with cheese and serve.

Ham and Rice Bake

Ham and Rice Bake

1 (10oz) can cream of chicken soup

1 C cheddar cheese, shredded, divided

1 (16 oz) pkg. chunky mixed vegetables, thawed

1 C cooked rice

1 C ham, cooked diced

Nonstick cooking spray

In a pot mix the soup and ½ the cheese, stir until cheese is melted in. Add the vegetables, rice and ham. Transfer mixture into a 2 qt greased casserole dish. Top with remaining cheese. Bake at 350 degrees for 25-30 minutes until heated through and cheese is melted.

Corn Pudding

Corn Pudding

 2 C corn kernels
3 eggs
1/2 C sugar
1 C milk
1/2 stick butter, melted

Pour butter into 9 x 13 inch baking dish. Beat eggs with other ingredients and pour into dish. Preheat oven to 250 degrees. Bake for 1 hour, or until firm.

Egg Drop Ramen

Egg Drop Ramen

4 C water

3 eggs, beaten

3 green onions sliced

2 pkgs chicken ramen with seasoning packets

Bring water to a boil and add ramen and seasoning packets. Boil for 3 minutes or until noodles are cooked. With a spoon move noodles to one side of the pot. Slowly add eggs in a steady steam. Eggs will cook almost instantly, break apart and mix in with the noodles. Add green onions and serve immediately.

Lemonade Chicken

Lemonade Chicken

1 (12 oz) can frozen lemonade, thawed

1 split chicken breast per person

Flour as needed

Lemon pepper to taste

1 C oil

Place chicken and lemonade in a bowl, cover and let marinate overnight. Drain and discard lemonade from chicken. Combine flour and lemon pepper. Dredge chicken in flour mixture to coat well. In a large skillet brown chicken in oil on all sides until golden brown, about 4-5 minutes. Place chicken on a rack on a rimmed baking sheet. Bake uncovered at 350 degrees for 50-60 minutes or until cooked through.

Pantry Beef Stew

Pantry Beef Stew

1 lb. ground beef

2 (10 oz) cans vegetable beef or vegetable soup, do not add water

1 (10 oz) can tomatoes with green chilies, do not drain

In a large pot, brown the ground beef until cooked through. Add soup and tomatoes, heat and serve.

Bow Tie Pasta with Asparagus and Ham

Bowtie Pasta with Asparagus and Ham

1 (16 oz) pkg. bow tie pasta, cooked and kept warm

1 ½ C heavy cream

1 lb. fresh asparagus, trimmed and cut into bite size pieces

½ C Parmesan cheese

1 C cooked ham

Steam asparagus until crisp tender about 15-20 minutes. Meanwhile, in a saucepan bring cream to a boil. Reduce heat, simmer uncovered about 5 minutes or until slightly reduced. Place pasta in a large serving bowl add the cream, asparagus, cheese and ham, toss to combine. Garnish with additional Parmesan if desired.  

Crockpot Chicken Enchiladas

Crockpot Chicken Enchilada Casserole

27 oz. can enchilada sauce

2 cups diced chicken

2 cans cream of chicken soup

4 oz. can sliced black olives

2 corn tortillas

1 large onion, chopped

8 oz. pkg. sharp cheddar cheese, grated

Cook chicken and shred.  Mix soup, olives and onions.  Cut tortillas in wedges.  Layer crockpot with sauce, tortillas, soup mix, chicken and cheese

all the way to the top, ending with cheese on top.  Cook on low temperature

all day in crockpot.

Cranberry Blueberry Bread

Cranberry Blueberry Bread

2 C flour

1 C cranberries, frozen, do not defrost

1 C blueberries, frozen, do not defrost

1/2 C sugar

1/4 C sour cream

2 eggs

5 tablespoons butter, softened

1 1/2 tsp baking powder

Nonstick cooking spray

Preheat oven to 350. Spray a loaf pan with nonstick cooking spray and set aside. In a large bowl, cream together butter and sugar. Add egg and sour cream, combine thoroughly. Add the flour and baking powder, mix thoroughly. Slowly fold in both berries. Pour into prepared loaf pan. Bake 50-60 minutes or until done.



For more berry recipes visit Eat at Home