Hawaiian Haystacks My Way

3 cups rice

4-6 Chicken Breast

1 1/2 c (approximately) Yoshidas sauces (found at Costco)

2-zucchini 

2-yellow squash 

6-8 mushrooms 

canned pineapple

canned mandarine oranges

oriental crunchy noodles

Start rice as directed on package.

Cut chicken into bit size chunks.  Cook on medium heat over the stove. Watch carefully.  Dice zucchini, yellow squash and mushrooms into bit size pieces. Place in separate pan cook on medium heat over stove top. Add half of yoshidas sauce to chicken and half to veggies. 

Serve over the top of rice.  Add pineapple, oranges and crunchy noodles. 

Haley Bye  

Hawaiian Meatloaf

2 pounds ground beef

2 eggs

1 c brown sugar

1  small can pineapple 

1/2 tsp ginger

1 tsp salt

2 Tbsp soy sauce

1 c oatmeal(add or take away for texture of meatloaf)

Honey BBQ Sauce

Mix Ground beef, eggs, brown sugar, pineapple, ginger, salt, and soy sauce in large mixing bowl.  Add oatmeal to desired texture( the more you put in the drier it gets).  

Place meat in muffin tins, fill to the top.  Bake at 350  40-45 minutes.  Serve with BBQ sauce and mashed potatoes.  

Haley Bye

French Bread Stroganoff

French Bread Stoganoff

1 Loaf french bread, sliced in sandwich style

1 lb. ground beef

1/4 c. diced green onions

1 c sour cream

1 Tbsp milk

1 tsp worcestershire sauce

1/8 tsp garlic

3/4 tsp salt

2 tomatos, sliced

green peppers sliced into rings

1/2 c shredded cheese

Butter both halves of bread.  Place on cookie sheet.  Meanwhile, brown beef and onion.  Drain.  

stir in sour cream, milk, worcestershire sauce, garlic, and salt.  Heat until hot.  spread mixture

on both bread halves.  Arrange tomatoes and pepper rings.  Add cheese. Bake at 375 until heated through. (about 5-10 minutes)

Haley Bye 

Hamburger Soup

1 lb ground beef, browned and drained

1/4 tsp. pepper

1/4 tsp. oregano

1/4 tsp. seasoned salt 

1/4 tsp. basil

1/4 tsp. (more or less to taste) red pepper flakes

1 Tbs. soy sauce

1 pkg. Dry Onion Soup Mix

1 cup chopped carrots

1 cup chopped celery 

8 oz. can tomato sauce

3 cups water

1 cup dry macaroni 

Parmesan cheese

Simmer all ingredients except macaroni and parmesan until vegetables are tender. You could use a crock pot.  Add macaroni and serve when it is done. Top with cheese.

Jenny's Recipes

Beef Pot Pie:

1/2 cup chopped onion
3 Tablespoons butter
1/2 cup flour
1/2 tsp. salt
3 cups beef broth
3 cups cubed or shredded roast
1/2 cup frozen peas
1/2 cups fresh carrots sliced
1/2 cup potatoes
1 tsp parsley flakes
1 bay leaf
1 pie pastry

Cook peas, carrots, and potatoes until soft. In seperate pan over medium heat, cook onion in butter until onion is tender. Stir in flour and salt until smooth and bubbly. Stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly. Add beef, peas, carrots, potatoes, parsley, and bay leaf and heat through. Pour beef mixture into ready pie crust. Cut several slits in the top of pastry for steam escape. Back beef pot pie at 450 for 20 to 25 minutes.

Suggested sides:

Salad
Broccoli
Asparagus
If you have kids, my kids like cottage cheese with their pot pie (not sure why, something their grandpa introduced them to).

Turkey and Stuffin' Soup - So I was planning to make Keith's moms homemade stuffing, but after talking to her it does not freeze well - so Stove Top it is. If you have time, try the below stuffing recipe with it sometime, it is yummy. I am not a stuffing fan, but I love this.

1 Tablespoon extra virgin olive oil
2 medium carrots, chopped
2 ribs of celery chopped
1 small onion chopped
pinch of sage
pinch of poultry seasoning
Salt and Pepper
1 bay leaf
2 quarts chicken stock
1 1/2 pounds cooked turkey

Heat a pot over medium head and add extra virgin olive oil. Add carrots, celery and onion and season with salt and pepper. Add bay leaf, sage, and poultry seasoningand bring to a boil. Add turkey and reduce heat to simmer. Simmer until raw vegtables are cooked and tender.

Make stuffing. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Add soup to the stuffing.

Side suggestions:

Salad
Rolls
Cornbread

Cornbread Stuffing:

Make four packages of yellow corn bread mixes.

Crumble the baked cornbread
Mix in:

1 large onion chopped
4 to 6 stalks chopped celery
2 to 4 cans chicken broth - I use less if I am putting it back in the pan I am cooking the turkey in but you want the uncooked dressing to be pretty soupy
3 raw eggs
2 to 3 tablespoons poultry seasoning
1 to 2 teaspoons of sage
Salt and Pepper to taste
Mix it all together and bake at 350 for about an hour

This serves around 10 to 12 people

Here is my extra recipe:

Savory Roasted Vegtable and Chicken:

4 to 6 Chicken Breasts

Cut up large chunks of following vegtables:

Zucchini
Green Pepper
Onion
Celery
Carrots
Red Potatoes

In a large ziplock bag place chicken, veggies, 3 tablespoons olive oil and one envelope of Lipton Savory Herb and Garlic Packet. Seal bag and mix until all ingredients are covered well. Pour all ingredients into 9 x13 pan and bake uncovered 45 to 5o minutes at 400. Also works great in dutch oven.

This one does not really need any added sides, it already has everything in it - that is why I love it, its super easy.

Chilli

2 cans kidney beans

2 cans tomato Soup

1 can diced tomatoes

1 chili packet

1 pound ground beef

salt pepper beef and cook

Mix everything together and let simmer on low. Longer the better.

Once again this is a big portion for a family of four. Maybe do 3/4 for smaller family.

Chicken Quesadillas

8 Chicken Breasts

48 oz Salsa

1 can diced green chillies

Flour Tortillas

2 Large diced tomatoes

 1 Bunch green diced tomatoes

Salt and Pepper

Grated Cheese

Boil and shred chicken. Pour Salsa over. Mix remaining. Simmer 1/2 Hour. Butter Tortilla. Place butter side down in pan. Place Grated cheese on one side and chicken on other. Melt and ford over.

* this is a large amount of food. I half this for our family of four and we still have left overs..