Chicken Teriyaki Bowls

Chicken Teriyaki Bowls

You put 4 chicken breast in a pot with 1/2 cup soy sauce4 cups of water1/2 tbspn brown sugar a pinch of garlic powder The Sauce:1/2 cup soy sauce2 cups water1 tsp ginger (optional, i don't)1/2 tsp garlic powder or 1 tsp of minced garlic 10 tbspn brown sugar 2 tbspn honey (this is only if you want honey teriyaki sauce, i prefer without) 4 tbspn cornstarch 1/2 cup cold water. You just throw everything into a pot except for the cornstarch and 1/2 cup water and heat it on med. high. Once it starts to steam you mix together the cold water and cornstarch until cornstarch disolves. Once dissolved whisk it into the pot and stir well. Cook on med. high until desired thickness :)

**Courtney made these for us several times & we loved them! :)***

Baked Imperial Chicken w/ Cumberland Sauce

1/2 c. grated parmesan cheese
3 TBSP. sesame seeds
2 c. seasoned breaded crumbs
2 chicken (boneless, skinless) cubed, cut up
1/2 c. melted butter

Mix cheese. Sesame seeds & bread crumbs. dip chicken pieces in butter & then in crumb mixture. Place in shallow pan. Dot with butter. Bake at 350 degrees for 1 hour. Serve with cumberland sauce.

1 c. red currant jelly (any type)
1 tsp. dry mustard
1/4 tsp. hot pepper sauce
1 (4 oz) can frozen orange juice
1/8 tsp. ground ginger

Combine and simmer on medium head until smooth. Spoon over baked chicken pieces. :)

**tips: I like to use more parmesan cheese & less bread crumbs if I am making it for a less-formal meal. Also, you can make the chicken larger & make them into chicken tenders & fry them thus dipping them in either ketchup, BBQ sauce, Ranch, or honey mustard. :) ***

Croissant Tacos

*Preheat oven to whatever is indicated on the croissant rolls*

-ground hamburger
-taco seasoning
-croissant dough
-any taco toppings you like: cheese, lettuce, tomatoes, sour cream

Brown the hamburger, and add the taco seasoning. Roll taco meat up in the croissant dough. Place on baking sheet. Follow baking instructions for the croissant dough. When they have one minute left to bake, sprinkle cheese on the croissants. Serve with toppings.

**This recipe is from Breanna.

Pioneer Day's Tinfoil Dinners

*Preheat oven to 400 degrees*

-one chicken breast per person
-one packet of Ranch dressing mix
-1 1/2 c of bread crumbs
-4 eggs
-2 yellow onions
-4 large potatoes
-4 bell peppers
-salt and pepper to taste

Chop potatoes, peppers and onions. Mix bread crumbs and Ranch packet. Dip chicken in beaten egg, then in crumb mix. Place all ingredients on tinfoil sheet. Sprinkle with salt and pepper. Wrap tinfoil tightly, folding over edges. Bake for 20 minutes at 400 degrees.

**This recipe is from Ashley A.

Chicken-fajita tostadas

Serves: 4 Prep time: 10 minutes Total time: 45 minutes
Indegredients:
2 medium onions, thinly sliced
2 bell peppers (ribs & seeds removed), thinly sliced
1 box (1o ounces) frozen corn kernels
1 cup prepared fresh salsa
2 TBSP. olive oil
coarse salt and ground pepper
2 cups. shredded cooked chicken breast
4 corn tortillas (6 inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime rice, for serving

Directions:
1. Prehead oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 TBSP. oil; season with salt and pepper. 2. Roast, tossing occassionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet). 3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top wth cheese. Bake until edges are golden and cheese is melted. 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaing 3/4 cup salsa. Serve with cilantro-lime rice.

This recipe is from the kitchen of **Ashley A.***

Maple-glazed Meatballs

Prep time: 10 minutes
Cook time: 4-5 hours (low)
Makes: about 48 meatballs

1 1/2 c. ketchup
1 c. maple syrup
1/3 c. reduced sodium soy sauce
1 TBSP. quick-cooking tapioca
1 1/2 tsp. ground all-spice
1 tsp. dry mustard
2 pkgs. (about 16 ounces each) frozen fully cooked meatballs
1 can (2o ozs.) pineapple chunks in juice, drained
Directions:
Combine ketchup, maple syrup, soy sauce, tapioca, allspice & mustard in crock pot slow cooker. Carefully stir meatballs & pineapple chunks into ketchup mixture. Cook on low for 4 to 5 hours covered. Stir before serving, insert picks to serve. -Tasha Brown

Mediterranean Salad

3 T. olive oil
2 cloves of minced garlic
1 1b. box of Acini Di Pepe (or any tiny, pearl-shaped pasta)
3 cups chicken broth
1 lemon, juiced

Warm olive oil in a pan over medium heat. Add the garlic and stir for one minute until fragrant. Add the pasta and stir for a few minutes until lightly toasted. Pour in the chicken broth and lemon juice and bring to a boil. Reduce heat to a simmer and cover until liquid is absorbed.

1 lemon, juiced and zested (you can use a cheese grater or zester to zest the lemon)
1/2 t. salt
1/2 t. pepper
1 bunch of green onions, chopped
Dried cranberries
Slivered almonds

Olive oil

In a large bowl, toss the pasta with a drizzle of olive oil and the remaining lemon juice and zest. Add salt, pepper, and green onions. Add as many cranberries and almonds as desired.

This recipe is courtesy of Giada De Laurentiis from the Food Network, except that I took out a couple of ingredients of hers and put in some that I liked better. Enjoy!