Recipes from Wendy and Torrey

Sweet and sour Chicken
4-6 Boneless Chicken Breasts (mine were still frozen!)

1 Bottle Hawaiian style barbecue sauce (at Target with pineapple orange and mango in it)
rice
pineapple
Toss it all in the skillet and cook.

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Popsicles
chop fruit. Put them in a popsicle mold. Add Crystal Light. Freeze

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Slow Cooker Chicken Cacciatore

1 lb skinless chicken thighs, cut into bite-size pieces
2 c. fresh mushrooms, sliced
1 c. green peppers, sliced
1 c. onion, chopped
1 garlic clove, minced
1 T. canned tomato paste
14.5 oz can crushed or diced fire-roasted tomatoes
1/4 c. chicken or beef stock, if preferred. I use chicken stock for this dish but beef is also very tasty!)
3/4 tsp. dried oregano, crushed
3/4 tsp. salt, divided
1/4 tsp. black pepper

Place chicken in a 3-5 qt. slow cooker. Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 tsp. salt and black pepper.

Cover slow cooker; cook on high heat for 5-6 hours or on low heat for 6-8 hours. Taste just before serving and add remaining 1/4 tsp. salt if necessary. Makes 1 cup per serving. Serves 4.

Serve as a stew or over whole-wheat penne.
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Hawaiian Baked Chicken
http://cupcakediariesblog.blogspot.com/2011/08/lighten-up-hawaiian-baked-chicken.html
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Crockpot Turkey Breast
http://cupcakediariesblog.blogspot.com/2011/03/crockpot-turkey-breast.html
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Lighten up Chicken
http://cupcakediariesblog.blogspot.com/2011/02/lighten-up-lemon-chicken-crockpot.html
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Jerky
3 lbs of thinly sliced carne asada. Cut into narrow strips. Overnight (10-24 hours) marinate
2/3 cup Worcestershire
2/3 cup soy sauce
1tsp black pepper
1 tsp garlic powder
1tsp onion powder
optional drop of Tobasco sauce or red pepper

Cook at the lowest oven setting of 170 degrees. Prop the oven door open with a wooden spoon so it will dry. Line the bottom rack with cookie sheets or tin foil. Hang the strips of meat on the top rack. Check them after a few hours. It should take 4 hours. Cut out any fat that snuck through your pre-cooking examination. Just use a pair of shears to cut it out...
Store your jerky in a cool dry place, in a zip-lock bag with a folded up sheet of paper towel (to absorb excessive moisture). It will keep this way for three to four weeks. If you'd like to save some for further into the future, you can freeze it for up to six months.
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Fat free Yoplait yogurt and Grapenuts