a few good recipe's!

Sweet and Sour

1 cup vinegar (apple cider preferably)
1 cup sugar (brown preferably)
1 Tbs soy sauce
1/4 cup ketchup
1/2 tsp garlic powder
1/2 tsp onion powder
1 can of pineapple; juice and all (we use tidbits, but any will do)
1 lb chicken, or beef (like london broil or chuck)
1/2 tsp ginger powder
2-3 bell peppers (red, yellow, green or orange are all good choices)
1 onion (if desired)
2 cups cooked rice
1 Tbs cornstarch
2 Tbs water

Directions:

Cook rice.

While rice is cooking, combine everything down to pineapple in a large saucepan. Include the juice from the can of pineapple in the sauce, but save the chunks until later. Cook over medium-high heat; bring to a boil, reduce heat and let simmer.

Preheat a very large pan or wok (everything will eventually end up in it). Add 2 Tbs Canola oil or spray with Pam. Cut up meat, bell peppers and onion (optional) into 1 inch cubes. Sprinkle meat with ginger powder and brown until nearly cooked through; toss in the peppers and onion (if using) to soften, but leave them a little crispy. Continue to cook.

Mix the cornstarch and water in a small dish; drizzle into sauce while whisking rapidly. Pour the sauce over the meat and veggies and add pineapple chunks. Combine and let everything warm through, about 5 minutes.

Mac and Cheese

Ingredients:

Salt
1/2 pound elbow macaroni (about 2 cups)
1 (12 oz) can 2 percent reduced-fat evaporated milk
3/4 cup 2 % milk
1/4 tsp dry mustard
1/8 tsp garlic powder or celery salt (optional)
pinch cayenne
2 tsp cornstarch
8 ounces 50 percent light cheddar cheese, grated (about 2 cups)

Directions:

1. Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.

2. Add the evaporated milk, 1/2 cup of the 2% milk, mustard, garlic powder (if using) cayenne, and 1/2 tsp salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.

3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.


Chicken, Broccoli, and Ziti

(A few notes: you can sub penne for the ziti and parmesan for the asiago if desired. Also, adding ingredients goes pretty fast, so it's best to have everything chopped and ready to go before you start. and while i liked the tomatoes in it, they can be pricey and i didn't feel like it would be missing a whole lot if you choose just to leave them out. oh...and its' all made in ONE skillet! Due to this it IS necessary to use a 12 inch skillet, any smaller and you won't have room)

1 pound boneless, skinless chicken breats, cut into 1-inch squares
salt and pepper
2 Tbs vegetable or olive oil
1 medium onion, minced (about 1 cup)
3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tbs)
1/4 tsp dried oregano leaves
1/8 tsp red pepper flakes
8 ounces ziti (about 2 1/2 cups)
2 3/4 cup water
1 2/3 cups low-sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
1/2 cup heavy cream
1 ounce Asiago cheese, grated (1/2 cup) plus extra for serving
1 Tbs juice from 1 lemon

1. Season the chicken with salt and pepper. Heat 1 Tablespoon of the oil in a 12 inch non-stick skillet over medium-high heat until just barely smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 minutes longer. Transfer the chicken to a clean bowl and set aside.

2. Add the remaining Tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano and pepper flakes, and cook until fragrant, about 30 seconds.

3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.

4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3-5 minutes.


5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table if desired.