Kalua Pork

1. One large pork roast (we have liked bone in flavor better)
2. Coat pork with olive oil and season the pork with a mix of pink salt and pepper or pink salt and favorite pork rub. Marinade for several hours or overnight.
3. Smoke pork on low smoke or 180 for 6-7 hours with Hickory wood.
4. Move pork to crockpot and put one can of crushed pineapple and 1/4 cup brown sugar on top and a little water in the bottom (1/2 - 1 cup). Cook 6 hours or until it pork falls apart.

Teriyaki Sauce:

(2x recipe to have plenty)

1/2 cup soy sauce

2 cups water

1 tsp ground ginger

1/2 tsp garlic powder

1/2 cup + 2 tbls Brown sugar

1/4 cup honey

Heat to a low boil and add 1/2 cup cold water mixed with 1/4 cup of corn starch. Stir until thickened.

Shred pork and serve over rice with sauce.

Bell Pepper Casserole

2 large green bell peppers
1 lb ground beef or ground turkey breast
1-2 cloves minced garlic
2 c. cooked brown rice
2 large egg whites, lightly beaten
mozzarella cheese
ketchup

Cook the rice according to the directions.

Remove the stems from the peppers and cut in half. Remove the seeds and cores. Fill a large pot with water and bring to a boil. Add the peppers and boil for 5 minutes. Drain and place on a cutting board to cool. Once cooled, cut the peppers into bite sized pieces.

Meanwhile, cook the meat and garlic, breaking the meat into small chunks.

In a bowl, mix the egg whites and rice. Add the cooked meat and a couple tablespoons of mozzarella cheese and mix. Add ketchup to make it a little saucier, about 1/8-1/4 c. (I just squirt it in until I get the consistency I like.)

Transfer to a baking dish and add the peppers. Top with mozzarella cheese and bake at 375 for 20 minutes or until a light crust forms on the top and the cheese is melted.

Makes 4 servings.

I adapted this recipe from the Bench Press Bell Peppers recipe in the Biggest Loser Family Cookbook. We like it well enough that it is one of our new staples.

Broccoli-Carrot Stir-Fry

Sauce:
2/3 c. chicken or vegetable broth (we like beef)
2 TB balsamic vinegar (2 TB red wine or apple cider vinegar plus 1 tea sugar)
2 tea. cornstarch
Mix & set aside

1 tea. grated fresh ginger
1 1/2 c. thinly bias-sliced carrots (about 3 medium)
2 c. broccoli florets
2 TB chopped walnuts, toasted*

Pour about 1 TB oil into a wok or large skillet (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add carrots; stir-fry 1 minute. Add broccoli & stir-fry 3-4 minutes or until vegetables are crisp tender. Push vegetables from center of wok.

Stir sauce and add to middle of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more until heated through. Sprinkle with nuts.

You can add chicken to this if you would like. We accidentally forgot to add the walnuts one time and it just wasn't the same. They really add to it.

*To toast, spread the food in a single layer in a shallow baking pan. Bake in a 350 oven for 5 to 10 minutes or until lightly golden brown, watching carefully and stirring once or twice so the food doesn't burn.

Italian Crusted Talapia

6 talapia fillets
1 1/2 cups bread crumbs (tastes best with homemade crumbs)
1 TB Italian seasoning
1 tsp. thyme
1 1/2 tsp. garlic
2 tsp. parsley flakes
Salt
Pepper
1/2 cup melted butter (I usually use less - just enough to moisten the bread crumbs)

Preparation

Spray baking dish with non-stick cooking spray. Lay 6 fillets in pan. Set aside.

In bowl combine bread crumbs, Italian seasoning, thyme, garlic, parsley, salt and pepper. Set aside.

Melt butter and pour into bread crumb mixture. Mix well. Spread over top of Talapia and press it on fairly firm. Spray top with non-stick spray.

Bake in preheated oven at 425 for 10 to 15 minutes, depending on oven.

Rice
1 1/3 c. plus 1 TB cold water
1/2 cup brown rice
1 chicken bouillon cube
1 teaspoon Italian Seasoning,
About 1/8 teaspoon garlic salt
A couple of shakes of paprika

Stir everything together in a pan. Bring to a boil, reduce heat to low and cover until done. Fluff with a fork before serving.

This makes 2 servings. When making more servings don't double, etc. the extra 1 TB water.

Serve rice & fish with freshly steamed vegetables.

Waikiki Meatballs

1 ½ lb. Hamburger
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1 ½ tsp. Salt
¼ tsp. Ginger
¼ c. milk
shortening to brown meat
Mix together to form meatballs. Brown in shortening.

Sauce:
2 TB. Cornstarch
½ c. brown sugar
1/3 c. vinegar
1 TB. Soy Sauce
1 (20 oz.) can pineapple chunks (reserve juice)
1 green pepper chopped

Mix cornstarch and sugar; Stir in reserved syrup from pineapple, soy sauce and vinegar until smooth. Drain fat from meatballs. Add liquid mixture and cook over medium heat stirring constantly, until it thickens and boils. Add pineapple and green pepper. When heated through serve over hot rice.

Submitted by: Anna

Simplicity Chicken

In the bottom of a fry pan or baking pan, sprinkle ½ package of dry onion soup mix. Add 1 cup uncooked rice. Place cut up pieces of 1 uncooked chicken. Dilute 1 can of cream of chicken or mushroom soup and pour over chicken.
Cover and bake at 300º-325º for 1 hour and 15 minutes or until done.

Submitted by: Maria

Shrimp & Chicken Creole

12 oz peeled shrimp- tails removed
12 oz (1lb) Chicken breast- cubed
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
4 cloves minced garlic
3 TB margarine
2- 16 oz cans chopped tomatoes, undrained
2 TB dry parsley
1 tsp salt
1 tsp paprika
1/4-1/2 tsp ground red pepper
2 bay leaves
4 TB water
8 tsp cornstarch (2 TB plus 2 tsp)
Cooked rice

Stir fry chicken cubes in large skillet until cooked. Remove from skillet and cook onion, green pepper, celery & garlic in margarine until tender. Stir in tomatoes w/ the juice, parsley, paprika, red pepper and bay leaves. Bring to a boil, reduce heat, simmer for 15 minutes. Stir together water and corn starch. Add corn starch mixture and shrimp to tomatoes. Cook and stir together until thick and bubbly & shrimp are pink and done. Stir in chicken to heat. Serve over hot rice.
This is Nick's favorite.

Submitted by: Ashley

Mexican Rice with Tuna Gravy

4 c. boiling water
1 ½ c. rice (not quick rice). Boil water, add rice. Boil about 20 minutes. Remove from heat, let set for 10 minutes in a covered pan.

Add:
about 2 c. grated cheese
1 can chopped green chilies
1 pkg. Philadelphia cream cheese

Mix together well. Heat so cheese will melt. Serve with tuna gravy.

Tuna gravy:
2 ½ c. milk
3 TB flour (approx 1 TB per cup)
Bring to a boil. Salt and pepper to taste. Add one can tuna fish. Serve with Mexican Rice.

Submitted by: Maria & Melinda

Lemon Chicken

2 (2 ½ - 3 lbs) chickens cut up
½ c. flour
2 TB cooking oil
1 (6 oz.) can lemonade concentrate,thawed
3 TB catsup
1 TB vinegar
2 TB cold water
2 TB cornstarch
3 TB brown sugar
hot cooked rice

(Save out chicken backs, necks, and wings, and use in chicken broth)
Combine flour with 1 ¼ tea. Salt. Coat chicken. Brown pieces on all sides in hot oil; drain. Transfer to a crockery cooker.
Stir together the lemonade concentrate, brown sugar, catsup, and vinegar. Pour over chicken. Cover; cook on high heat setting for 3-4 hours. Remove chicken.
Pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch. Stir into hot liquid. Cook and stir until thickened and bubbly. Serve chicken with gravy over hot cooked rice. Makes 6 servings.

Submitted by: Anna

Hawaiian Haystacks

Sauce:
2 cans cream of chicken soup
1 c. chicken broth

2 c. chopped cooked chicken
4 c. cooked rice

Mix and Heat sauce. Serve over hot cooked rice. Top with toppings as desired.
Ex. Pineapple, tomatoes, olives, Chinese noodles, cheese, onions, celery, mandarin oranges, green peppers, soy sauce, slivered almonds, coconut. Serves at least 6.

Submitted by: Anna

Hawaiian Chicken

4 meaty chicken pieces
1 tsp. Salt
½ c. flour
¼ tsp. Pepper
3-4 TB. oil

Sauce:
1 (1 lb. 4 oz.) can sliced or chunk pineapple
1 TB. Soy sauce
½ c. + sugar
1 chicken bouillon cube
2 TB. Cornstarch
1 bell pepper, chopped
1/3 c. cider vinegar
¼ tea. ginger

Wash chicken. Coat with flour, heat oil and brown chicken. Preheat oven to 350 degrees.

Make sauce: Drain pineapple pouring syrup into cup, add water to make 1 ¼ cups.
In saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger
and bouillon cube. Bring to a boil and boil for 2 minutes. Pour over chicken.
Bake, uncovered, 30 minutes; add pineapple and bell pepper, bake 30 minutes. Serve with rice.

Submitted by: Anna

Fried Rice

Cooked rice
onions
Bacon or ham
2 eggs

Fry bacon and onions together, add rice, stir fry. Beat eggs in separate bowl and add into rice mixture, stirring constantly.

Submitted by: Anna

Easy Hamburger Casserole

1 lb. Hamburger
1 medium onion
½ c. chopped celery
1 c. cooked rice
½ to 1 can Chinese noodles
1 can cream of mushroom soup

Brown together the hamburger, onion, and celery. Add the soups and rice and pour into baking dish. Put Chinese noodles on top. Bake at 325º for 30 minutes.

Submitted by: Maria

Chicken-Turkey Casserole

Turkey or chicken
½ c. mayonnaise
2 cans cream soup
1 to 3 TB lemon juice
2 pkg. Broccoli, cooked
1 c cheese

Mix together and pour over rice. Microwave on HIGH approximately 20 minutes.

Submitted by: Maria

Busy Day Dinner

Put the following into a casserole dish:
1 layer raw potatoes, sliced
1 layer raw carrots, sliced
1 layer ground beef (about ½ lb.) browned
¼ c. chopped onion
sprinkling of raw rice

Mix:
1 can cr. of mushroom soup
(other soups may be used for variety)
1 can water
salt and pepper to taste

Pour liquid over mixture cover and bake slowly in 325 degree oven for 2 hours.

Submitted by: Anna