Grilled Sweet-and-Sour Chicken Packs

Opening up a grill packet is a sweet surprise! Chicken breasts go sweet and sour in a hurry.

Ingredients:

4 boneless skinless chicken breasts (about 1 1/4 lb)

1/2 cup sweet-and-sour sauce (I used a whole bottle)

1 can (8 oz) pineapple chunks, drained

1 medium bell pepper, cut into strips

1/4 small onion, cut into small wedges

1/2 cup chow mein noodles, if desired

Instructions:

• 1 Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• 2 On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
• 3 Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
• 4 When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles.

 

Lemon Over Chicken

4 or 5 boneless skinless chicken breasts
1 lemon, halved
2 teaspoons lemon pepper
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon salt

In crock pot or slow cooker, place chicken. Squeeze half of lemon over chicken. Sprinkle spices over chicken. Slice remaining lemon, arrange over chicken. Cover. Cook on low 6-8 hours. Serve over rice if desired.

I tried to choose something with less calories than last month.

Mushroom Beef Stroganoff

Mushroom Beef Stroganoff, serve over egg noodles or rice

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lbs top round steak or equivalent, cut into cubes
2 tbsp cooking oil
1 (10.76-oz) can cream of mushroom soup
1 cup water
2 (8-oz) cans of sliced mushrooms
1/4 cup white wine
1 cup sour cream (used on reheating day)

In a 1-gallon sized plastic bag, put flour, salt, and pepper.  Add beef and shake to coat completely.  Heat oil in skillet.  Add beef and brown on all sides, about 7-10 minutes.  In separate bowl, mix soup and water.  Slowly add soup and water to skillet, scraping the bottom as you mix with beef.  Add mushrooms and wine.

Cook over medium-low heat for 1 hour, stirring frequently.  Scrape the bottom of the skillet when you stire.  Cool and freeze in freezer bag.

REHEATING INSTRUCTIONS:

Defrost Stroganoff overnight, stir in sour cream, and heat on medium-low heat for 30-45 minutes or until it is thoroughly heated.

Taco Soup

Taco Soup

1 lb. of ground beef
1 onion chopped
1 can of whole kernal corn (undrained)
1 can of pinto beans (undrained)
1 can of kidney beans (undrained)
2 cans of diced tomatoes (undrained)
1 package of taco seasoning
1 package of ranch dressing mix

To Prepare:  combine ground meat and onion, cook.

In a large pot combine all remaining ingrediants to the meat mixture and simmer on stopve for 1.5 hrs or on low for four hours in crock pot.

From Frozen:  Microwave or heat on stove until hot.  Add cheese on top.  Best served with garlic bread or cornbread.

Turkey Empanadas

See January's post!

Pulled Pork

Making some pulled pork. Recipe in October.

Honey Joe's by Lacey

Hey Divas,

I'm going to make the Honey Joe's that Kristin made in February because they were so YUMMY and I want them again.  So check out February's post to see the recipe!  I'm so excited!  I hope they are half as good as Kristin's!  :-)