6 medium-large sized potatoes
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
Rinse and dry potatoes. Cut into small chunks. Preheat oven to 400 degrees and line baking sheets with parchment paper.
When potato chunks are dry, place in bowl. Toss with oil, salt, and pepper. Place in single layer on trays. Bake in preheated oven for 30 minutes, flipping potatoes once. Heat in oven for 30 more minutes or until golden brown.
4 chicken breasts, cut into cubes
1 1/2 teaspoon garlic salt
2 tablespoons oil (for cooking chicken)
1 20oz can pineapple tidbits with juice
1/4 cup honey
3 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons corn starch
Sprinkle chicken cubes with garlic salt. Toss until evenly coated. Heat oil in frying pan and add chicken. Cook chicken until golden brown. Meanwhile, drain pineapple and reserve juice. Add 1/4 cup juice to chicken. Cover and simmer for 7 minutes.
Using slotted spoon, remove chicken from pan. Add remainder of the pineapple juice, lime juice, soy sauce, corn starch, and honey to the pan. Bring to a boil, stirring constantly. Cook about 1 minute, until liquid becomes translucent.
Return chicken to the pan and add pineapple tidbits. Heat through, stirring occasionally. Serve over hot pasta or hot rice.
With Fall here and Winter around the corner, all I can think about is soup! This is a fabulous and easy recipe for a delicious Fall and Winter soup.
1 lb ground beef, cooked and drained
1 cup cooked rice
2 cups chopped bell peppers
1 16oz jar salsa (and spice level)
1 28oz can Crushed tomatoes
2 cups beef broth
1/2 teaspoon garlic powder
1/2 teaspoon oregano
After cooking ground beef and rice, add to crockpot. Add chopped peppers and all other ingredients to the pot. Stir well. Cook on low for 3-4 hours or on high for 6-8 hours.
Serving suggestion: serve with freshly grated cheese on top
*NOTE: this is almost more of a stew than a soup. If you would like a thinner soup, add 1 more cup of beef broth.
4-6 boneless chicken breasts
1 Family-sized can cream of mushroom soup (23 oz)
1 bag frozen broccoli
1 cup white wine
pepper for tasting
pasta (whichever shape you prefer)
Place all ingredients in the slow cooker. Stir well. Cook on low for 6 hours. Before serving, heat pasta. Top with chicken and broccoli.