Teriyaki Marinated Chicken

Ingredients

• 1 (6 ounce) can pineapple juice
• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Directions

1. In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat the oven broiler.
3. Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.

Sloppy Joes

Ingredients

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste

Directions

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Baked Potato Soup

This soup was a hit with the girls.....and so easy since it's cooked in the crock pot all day!

Slow Cooker Baked Potato Soup Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt 
• optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3.  remove half the soup and the cream cheese to an upright blender, then re-incorporate.
4. Stir well, top with your choice of garnishes & enjoy!

Chicken Tortilla Soup

Ingredients:

• 1 pound of boneless chicken breasts
• 1 teaspoon olive oil
• 2 cloves minced garlic
• 1/2 teaspoon ground cumin
• 3 (14.5 ounce) cans chicken broth
• 2 cups frozen corn kernels (or 1 can of corn)
• 1 chopped onion
• 1/2 teaspoon chili powder (If you like it spicy add another 1/2-1 tsp.)
• 1 1/2 tablespoons lemon juice
• 2 cups chunky salsa (i just used 2 cans Rotel blended in the blender and one can not blended.)
• 1 can black beans (optional)
• tortilla strips
• sour cream (optional)
• 1 cup shredded Monterey Jack cheese (optional)
  
  
  Directions:

  1. In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the onions. Then add the garlic and cumin and mix well. Next add the broth, corn, chili powder, beans, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips or  tortilla strips,  into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Teriyaki Pork Tenderloin

I didn't have very high expectations for this. The last time I cooked a pork tenderloin it was terrible. This was quite a pleasant surprise. Served with oriental flavored rice (soy sauce, ginger, onion powder, garlic powder) and green beans. Avery even ate it!!

Ingredients

• 5 tablespoons low-sodium soy sauce
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon coarsely ground pepper
• 2 (1 pound) pork tenderloins

Directions

1. In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.

Chipotle Salad

I made this salad last night and it tasted very similar to Chipotle's! I just need to do a little bit of playing around to get it just right.

Makes 8 servings

1) In a small bowl, whisk together 6 TBSP olive oil, 1/4 c. lime juice, 1/4 c. chopped cilantro, 2 minced garlic cloves, 1 minced green onion, 3/4 tsp sugar and 1/2 tsp ground cumin. Place 4 TBSP in large resealable bag; set remaining dressing aside. Add 1 lb. thinly sliced chicken cutlets to bag; seal and squeeze to coat chicken. Refrigerate at least 1 hour.

2) In very large serving bowl combine 3 hearts of romaine, chopped; 3 plum tomatoes (i only used one b/c we aren't big on tomatoes); 1 can black beans, drained and rinsed; 1 cup shredded pepper jack cheese; and I cup frozen corn, thawed. (I used a can of corn) ** I also heated the beans and corn....... I like it better that way.

3) Heat grill to med-high and grill chicken 3-4 minutes per side or until done; discard marinade. Chop chicken into 1 inch pieces and add to serving bowl. Drizzle with reserved dressing and toss well to combine.

Note to self: Saute some peppers and red onion next time to add to this!

290 calories per serving

Sausage, Potatoes, Peppers & Onion Skillet

Not really sure what to call this. It's something my Dad makes and our whole family enjoys (minus the onion & peppers for the kids, of course). We did a bit of a variation of it a couple nights ago by adding in some chicken as well and using red potatoes instead of regular baking potatoes. I think I prefer it the original way.

I cook the sausage & peppers in one skillet and the potatoes and onions in another. Be sure to cover the potatoes. When they are almost done I add everything together in one skillet. It takes awhile to get the potatoes done, but it's a fairly simple meal and everyone likes it.