The “no can of anything” Hawaiian Haystacks

Ingredients
  • 2 cups raw,chicken breasts cut into bite size pieces
  • 3 Tbsp. butter
  • 1/2 tsp onion powder
  • 3 cloves garlic, minced
  • 1/3 cup flour
  • 1.5 cups milk
  • 1 cup chicken broth
  • 3/4 tsp. salt
  • 1/4-1/2 tsp. pepper

 

  • 3 cups cooked rice
  • Toppings: rice, olives, tomatoes, pineapple, coconut, chow mein noodles, and green onions
Instructions
  1. In a large skillet, melt the butter over medium high heat. Add the chicken and the onion powder. Cook until chicken is cooked through (about 7-8 minutes).
  2. Add the garlic and stir.
  3. Sprinkle the flour over the chicken mixture and stir to coat. Keep stirring the chicken for about 2 minutes.
  4. Slowly whisk in the chicken broth and the milk. Continue whisking until smooth (except for the chicken!)
  5. Add salt and pepper and bring sauce to a boil.
  6. Reduce heat and allow to simmer, stirring frequently, for about 10-15 minutes, depending on how thick you want it.
  7. Remove from heat and serve the chicken sauce over rice and top with desired toppings.
This recipe is from a friend from college started up this awesome blog called “Dish Up Delish“. Her food is heavenly. You should follow her blog!

Chicken and Wild Rice Casserole

Serves: 4

Ingredients

  • 1 tablespoon plus 1 tsp olive oil
  • 1 small onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 chicken breasts, cut into 1/2 inch cubes
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese (Divided 3/4 c and 1/4 cup)
  • 3 cups cooked wild rice (Prep this  by cooking 1 cup uncooked wild rice in 4 cups water for 50 minutes)

Preparation

  1. Preheat oven to 350 F.
  2. Place 1 tbsp of olive oil in a large saute pan over medium heat and cook the onions for 2 minutes.
  3. Season with 1/2 tsp of salt and cook another 4 minutes or until the onions are translucent.
  4. Remove the onions and place in a bowl.
  5. Heat 1 tsp of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 tsp of salt for 3 minutes or until cooked through.
  6. Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.
  7. Bake for 20 minutes.
  8. Serve.
Have you ever heard of Weelicious? They have a lot of family friendly recipes including this one!

Lime Chicken And Broccoli Rice

Serves: 4

Ingredients

  • 1 cup white rice
  • 1 Tbsp Olive Oil
  • 2 cups chicken broth
  • Juice from 2 limes
  • 1 TBS garlic
  • 1 tsp garlic salt
  • 2 large chicken breasts, diced
  • 2 cups raw broccoli, diced
  • salt and pepper
  • Fresh grated Parmesan for topping

Instructions

  1. In a 12″ pan, heat a small amount of oil and cook diced chicken over medium high heat until browned. Chicken does not have to be cooked all the way through.
  2. Add rice and saute for a couple of minutes.
  3. Add broccoli, chicken broth, garlic, garlic salt and lime juice. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
  4. Top with freshly grated Parmesan

To find this and other amazing recipes, check out Yellow Bliss Road!

Sweet and Sour Chicken

Recipe Source: Mel’s Kitchen Cafe original recipe Seriously guys follow her blog. She is one of my food blogger heroes. Mel, if you read this, can I come spend a day cooking with you?? That would be amazing!

Here’s a note from her: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Sweet and Sour Chicken

INGREDIENTS

Chicken:

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup canola oil

Sauce:

  • 3/4 cup granulated sugar
  • 4 tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt
  • Cooked Rice

DIRECTIONS

  1. Preheat the oven to 325 degrees F.
  2. In a large skillet, heat oil over medium heat.
  3. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
  4. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  5. Whisk the eggs together in a shallow pie plate.
  6. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
  7. Cook for 1-2 minutes in skillet and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
  8. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
  9. Serve over hot rice.

 

Waikiki Meatballs

Ingredients

Meatball Mix

  • 1 ½ lbs Ground beef
  • 2/3 c. Crackers, crumbled (saltines or ritz are great!)
  • 1 pkg Onion Soup Mix
  • 1 Egg
  • 1 ½ tsp Salt
  • ¼ tsp Ginger
  • ¼ c. Milk

Sauce Mix

  • 2 TBS Corn Starch
  • ½ c. Brown Sugar
  • 1/3 c. Vinegar
  • 1 TBS Soy Sauce
  • ½ Bell Pepper
  • 1 can Pineapple chunks, drained

2 cups of white rice, cooked

Directions

  1. Mix all ingredients for meatball mixture together and form into balls.
  2. Brown meatballs in 1 TBS of oil.
  3. Pour off oil and remove meatballs.
  4. Make sauce in pan. Mix all but bell peppers and pineapple in the pan.
  5. Bring to a boil and stir for 1 minute until sauce thickens.
  6. Add meatballs, pineapple, and bell pepper.
  7. Serve over cooked rice.

Taco Chicken Bowls

Prep time: 10 mins
Cook time: 8 hours
Total time: 8 hours 10 mins

Serves: 9 (This makes a great freezer meal too!)

Ingredients:

  • 2 chicken breasts
  • 1 (16 oz.) jar salsa
  • 2 (15 oz.) can black beans, drained
  • ½ lb. (8 oz.) frozen corn
  • 1 Tbsp chili powder
  • ½ Tbsp cumin
  • ½ Tbsp minced garlic
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • to taste cracked pepper
  • 2 cups dry rice
  • 8 oz. shredded cheddar
  • ½ bunch cilantro (optional)

Instructions:

  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduce the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

The original recipe can be found here. A cool tidbit is that she figured out the cost per serving on this and it is $1.33! WAY cheaper than eating out and all the more delicious. Thanks Budget Bytes!

Sweet and Sour Meatballs

Meatballs:

  • 1 lb extra-lean Ground Beef
  • 2 TBS dehydrated onion (or 1 tsp onion powder)
  • ¼ tsp pepper
  • 1 tsp salt
  • 1 egg, beaten
  • ¼ cup bread crumbs

Sauce:

  • ¾ cup packed brown sugar
  • 3 TBS flour
  • 1 ½ cups water or pineapple juice
  • ¼ cup white vinegar
  • 3 TBS soy sauce
  1. In a medium bowl, combine meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
  2. In a large saucepan, whisk together the sauce ingredients and bring a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often.

Serve over white rice with a side of stir-fried Asian veggies.

Another delicious recipe from the Our Best Bites: Mormon Moms in the Kitchen cookbook!