Parmesan Garlic Rice

 Ingredients:

2 TBS butter
1 TBS minced garlic
1 cup rice
2 cups chicken broth
1/2 tsp. onion powder

2 TBS butter

2-4 TBS whole milk
1/2 cup parmesan cheese (grated)

1/4 tsp pepper

optional garnish: parsley or green onions

Directions:

Place first 5 ingredients in the rice cooker. Set to white rice. Once done, add the remaining ingredients and mix adding more milk as needed. Garnish with parsley or green onions

Asian BBQ Pork with sauce

Chinese Style BBQ pork

Yangtze Chinese Style BBQ pork (found at Costco - see photo)

Ingredients for sauce:
ginger root - one "finger"
4-5 green onions, chopped
3/4 cup oil
1 tsp. salt

Directions:
Warm up pork in the oven (wrap in tin foil and place on a pan.

Cook rice.

Make sauce - peel one "finger" of a ginger root. Discard peelings. Then grate ginger root with a small grater.  Add grated ginger root to chopped onions, oil and salt. Mix to form sauce.

Spoon sauce over cooked rice. Slice pork and enjoy!

Stuffed Green Peppers

Ingredients
1 cup brown rice
4 large green bell peppers
1 onion, diced
2 tsp. olive oil
8 oz. Italian Sausage 
1/4 tsp. oregano
1/2 cup Parmesan cheese, grated
salt and pepper to taste
1/4 cup grated mozzarella cheese

Directions

Cook rice. 

Preheat oven to 375 degrees. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small pieces. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion. Once onion and peppers are soft, add sausage and oregano. Cook until sausage is browned.

Next add the cooked rice and Parmesan cheese to the large skillet, season the mixture with salt and pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell.  If you have any extra filling, you can put it around the bell peppers (or in a separate baking dish). Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake until cheese is melted and lightly browned. Serve hot.

Stir Fry

Ingredients:

½ cup Yoshido’s Gourmet Sauce (or one of Panda's sauces)

4 Chicken Thighs
mixed frozen veggies
cashews
onion, sauteed (optional)

rice (on the side)

Directions:

In a pot, pour ¼ cup of desired sauce on the bottom. Put frozen chicken thighs in pot. Drizzle more sauce on top. Add ¼ cup water and boil chicken until cooked.  Leaving sauce in the pot, remove chicken and cut into medium sized strips.  Place in a frying pan with sauteed onion slices. Fry the chicken a bit. Put chicken and onion back into sauce and add frozen veggies. Heat through. Add cashews. Serve over rice.

Hawaiian Haystacks

Ingredients:
rice
chicken
1 can cream of chicken soup
1 cup milk

Toppings could include:
cheese, grated
green onions
bell peppers
avocado
boiled eggs
celery
tomatoes
pineapple
mandarin oranges
Chinese noodles

Directions:
Cut chicken into cubes, season and cook in frying pan with a little water. While chicken is cooking, pour cream of chicken soup and milk into a pot and heat (stir frequently so it doesn't burn to bottom). Add chicken to soup mixture. Pour over cooked rice. Add on desired toppings.

Pot Stickers

Ingredients:

Pot Stickers (pre-made and frozen)

chicken broth 

3 Tbs soy sauce

spinach

Directions: 

Boil chicken broth (add ½ tsp chicken bouillon per 1 cup water), add a few tablespoons soy sauce add pot stickers. Boil until done. Add spinach and cook for 1-2 more minutes. Serve as soup or over rice. 

Teriyaki Chicken and Rice

Ingredients:

½ cup Yoshido’s Gourmet Sauce (or one of Panda's sauces)

4 Chicken Thighs

Rice (on the side)

Directions:

In a pot, pour ¼ cup of desired sauce on the bottom. Put frozen chicken thighs in pot. Drizzle more sauce on top. Add ¼ cup water and boil chicken until cooked. Serve over rice. For a little more gourmet: After chicken is cooked, shred into medium sized pieces with two forks and place in a frying pan with sliced onions. Cook until onions are clear. 

Chicken Divan

Ingredients:

2 chicken breasts

2 cup broccoli

2 cans cream of chicken soup

½ cup mayonnaise

½ tsp. lemon juice

1 cup bread crumbs

1 Tbs. butter

Directions:

Cook chicken and cut into pieces. Cook broccoli (don't overcook or it will turn brown when baked). Mix cream of chicken, mayonnaise, and lemon juice. In a frying pan melt butter and add bread crumbs. Cook until golden brown. In a 9x13 layer broccoli on bottom, then chicken. Pour soup mixture over top. Top with bread crumbs. Bake at 350 degrees for 30 minutes. Serve over rice.

Jambalaya

Ingredients:

1½ cups rice (3 scoops rice and fill water to the 3 line)

1 pound chicken

1 pound sausage

1 tsp. garlic, minced

1 pkg. Lipton onion soup mix

½ cup salsa

1 cup frozen corn

Directions:

Cook rice.

Cut up chicken into bite size pieces and fry with sausage. Season with salt, pepper, garlic (minced or powder). Add Lipton onion soup mix, salsa and corn. Add rice to frying pan and fry for 5 min.  

Other add ins include: chopped zucchini, peas, and shrimp

Chicken Cordon Bleu

Ingredients:

4 whole chicken breasts (not frozen)

1 cup buttermilk

2 slices white cheese

2 cup Italian breadcrumbs

4 Tbs. parmesan cheese

1 cans cr. of chicken

½ cup milk

4 pieces ham lunchmeat

Directions:

Cook 2-3 cups rice in rice cooker.

Place chicken breasts in Ziplock bag (one at a time) and pound flat. Cut cheese slices in half and wrap in lunchmeat. Place in center of chicken and wrap tightly. Dip chicken in buttermilk, then roll in breadcrumbs mixed with Parmesan cheese. Place on lightly greased cookie sheet. Bake at 350 degrees for 20-30 min.

Meanwhile, make a cheese sauce—melt butter in a sauce pan. Add flour and salt to make a paste. Add milk, stirring continually (so milk doesn’t burn to the bottom). Once thickened add cheese and stir until melted through.

Serve chicken with cheese sauce and rice