Hawaiian Chicken

Hawaiian Chicken
(Girlfriends on the Go, pg 69)

6 boneless, skinless chicken breasts
½ cup ketchup
½ tsp. Worcestershire sauce
1 tsp. Mustard
½ cup crushed pineapple with juice
½ cup brown sugar

Mix all ingredients together. If freezing, place chicken in a freezer bag. Pour sauce mixture over chicken in bag. You may want to include rice with this meal. Otherwise, bake at 350 degrees for 45 minutes or stew in slow cooker for 4-6 hours. Serve over rice.

Orange-Cranberry Bread

From Becky

1 1/4 C water
1 C white flour
1 3/4 C wheat flour
2 TBS wheat germ
2 TBS ground flax seed
2 TBS wheat gluten flour
2-3 TBS canola oil
1/2 tsp salt
1 TBS yeast
1 TBS sugar
2-3 TBS orange zest (grate the peel of a washed orange with a cheese grater)
1/2 C craisins (dried cranberries)

Mix all ingredients in the bread machine on the dough setting. Place in greased bread pan, let rise, bake at 350 degrees for 30 minutes. Remove from oven, turn out of pan onto a cookie rack, grease the top with butter. Let cool before cutting.

Don't be intimidated by the wheat germ, flax seed or gluten. They can be omitted and replaced with 2 C wheat flour in lieu of 1 3/4 C wheat flour. Pay attention to the consistency of the dough. Sometimes I have to add a bit of flour or water if it's too wet or stiff.

Three Cheese Chicken Penne Pasta Bake

I got this from the Kraft Foods Magazine. We really enjoyed it. I didn't try it with the spinach, I'll have to next time.

Prep Time: 20 min Total Time: 43 min Makes: 4 servings

What You Need!
1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese


HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.


Nutrition Infomation
Calories 460
Total fat 14 g
Sodium 880 mg
Carbohydrate 39 g
Dietary fiber 7 g
Sugars 8 g
Protein 45 g

Potato Bar Soup

From Becky

6 C water
5 chicken boullion cubes (or chicken stock)
1/2 chopped onion
3 garlic gloves, crushed
8 large potatoes, cubed

Boil until soft, then smash, leaving some chunks. Turn on low and add remaining ingredients listed below. Simmer for 30 minutes and serve. Stir occasionally, making sure soup does not boil. Serves 4-6.

1/2 TBS dill weed
2 TBS parsley
1 TBS chives
1 TBS caraway seed
1 to 1 1/2 C sour cream
1/4 C butter (I use 1-2 TBS)
1 C bacon/ham

St. Louis Bread Company Potato Soup

From Becky

4 C chicken broth
4 C potato chunks
1/4 C minced onion
1/4 tsp red pepper (I prefer 1/8 tsp)
1/4 tsp white pepper (I use 1/8 tsp black pepper)
1/2 tsp seasoning salt (I prefer 1/4 tsp)

After potatoes are simmered and soft, mash to release starch, then add 1 8 oz creme cheese package. When cheese melts, serve. Serves 4-6.