Pork Fried Rice

1/4 lb. ground pork
5 green onions, chopped
5 eggs
soy sauce
About 4 cups of cooked rice

*My sister in law emailed me this recipe ages ago and I've lost track of it. Sorry Ai, if you read this. I know that it's different from the original, but it's how I decided to make it when I couldn't find the recipe. ☺

In a large, deep skillet or wok, heat a small amount of vegetable oil, about 1 tsp. Add the ground pork and stir to break up and brown. You can season with salt and pepper while browning if desired. Remove from pan. If necessary, add another tsp. of oil. Put onions in the pan and stir fry for about 30 seconds to 1 minute. Remove from the pan. Add another tsp. of oil if necessary and scramble the eggs. When scrambled, add the meat and onions back to the pan. If it seems like the rice will stick, you can add a little more oil to the pan. Add rice to the pan. Season with soy sauce. Stir fry until cooked through. I'm calling this a side dish, but it's so filling it really works as the main course.

Cheesy Mini Burgers

1 lb. lean ground beef
1/2 c. ketchup
1 c. shredded cheddar cheese
1/2 tsp. garlic powder
salt & pepper to taste

Mix the meat, 2/3 c. cheese, 1/4 c. ketchup and garlic powder. Shape into 12 balls. Place on a foil lined cookie sheet that has been sprayed with a non-stick cooking spray. Flatten each ball into a patty, about 1/2 inch thick. Bake in a 400 degree oven for 15 minutes, or until cooked through. Spread remaining ketchup on patties and sprinkle with remaining cheese. Bake an additional 5 minutes. Serve with rice.

Bruschetta Chicken Bake

1 14.5 oz. can diced tomatoes, do not drain
1 pkg. chicken stuffing mix
1 tsp. dried basil
1 c. shredded mozzarella cheese
2 cloves garlic, minced
1 1/2 lb. boneless, skinless chicken breasts, cut into bite size pieces

Place tomatoes in a medium bowl. Add garlic, stuffing mix and 1/2 c. water. Stir just until stuffing mix is moistened. Set aside. Place the chicken in a 9 x 13 baking dish that has been sprayed with a non-stick cooking spray. Sprinkle with basil and cheese. Top with stuffing mixture. Bake in a 400 degree oven for 3o minutes, or until chicken is cooked through.

Foil Pack Chicken & Mushroom Dinner

1 pkg. chicken stuffing mix
6 small boneless, skinless chicken breasts
1 c. frozen peas
1 3/4 c. water, divided
1 c. sliced, fresh mushrooms
1 can Cream of Mushroom soup

Mix stuffing mix with 1 1/2 cups of the water. Dividing evenly, place stuffing in the center of 6 separate sheets of heavy-duty aluminum foil. Layer 1 chicken breast, mushrooms and peas on top of the stuffing. Dividing the mushroom and peas evenly between each of the 6 foil packs. Mix soup with the remaining 1/4 c. of water. Pour an equal amount over each pack. Bring up foil sides. Double fold top and ends to seal the pack, leaving room for heat circulation inside. Place the packs on a cookie sheet. Bake in a 400 degree oven for 30-35 minutes, or until chicken is cooked through. Remove from oven and allow to stand for 5 minutes. Place packs directly on dinner plates. As packs are hot, cut slits into foil using a knife in order to release steam before opening.

Crescent Roll Casserole

1 lb. ground beef
1 can crescent rolls
1/2 onion, chopped
1/2 tsp. cumin
1 can green beans, drained
1 14. 5 oz. can tomato sauce
1 egg, beaten
shredded cheddar cheese
salt & pepper to taste

Brown ground beef with the onion. Drain fat. Add cumin, salt & pepper, tomato sauce and green beans. Spread crescent rolls in a pie plate or baking dish that has been sprayed with non-stick cooking spray. Brush with the beaten egg and sprinkle with cheese. Add the meat mixture. Bake in a 350 degree oven for about 25 minutes. Remove from oven, sprinkle more cheese on top. Return to oven and bake for 5 more minutes, or until cheese is melted.

Chicken Enchilada Bake

5 boneless, skinless chicken breasts, cooked *Option - 2 12.5 oz. cans cooked chicken
1 4 oz. can green chilies
2 tbl. cumin
13 oz. bag tortilla chips
2 cans Cream of Chicken soup
1 large onion, chopped *Option - 4-5 green onions, chopped
1 c. grated cheddar cheese
1 c. grated Monterrey Jack cheese
8 oz. sour cream

Cut cooked chicken into cubes. If using canned, drain. Mix chicken will all ingredients, except corn chips. Crush 3/4 of the corn chips and mix in with the chicken mixture. Pour mixture into a 9 x 13 baking dish that has been generously sprayed with a non-stick cooking spray. Spread mixture into the baking dish. Crush remaining chips and sprinkle over the top. Cover with foil and bake in a 350 degree oven for 40 minutes.

Polynesian Meatballs

1 1/2 lb. ground beef
1 tsp. onion salt or 1/4 c. dried onions
1 tbl. soy sauce
1 egg
3/4 c. uncooked oatmeal
1/2 tsp. garlic, minced
dash of red pepper
1/2 c. milk

Combine all ingredients together, beat the egg separately first and then add, and mix well. Using about 2 tbl. of mixture, shape into meatballs. Heat a small amount of oil in a large, deep skillet. Cook on medium to medim high heat until cooked through. *Option: you can also bake them on a cookie sheet in a 375 degree oven for about 20 minutes, or until cooked through.* Remove from skillet or frying pan and set aside.

Sauce
1 8 1/2 oz can crushed pineapple
2 tbl. cornstarch
1/2 c. vinegar
1/3 c. green pepper, chopped
1 cup brown sugar, packed
1 c. beef broth
2 tsp. soy sauce

Drain and separate the juice from the pineapple. Set aside. In a large saucepan over medium heat, mix together the brown sugar and cornstarch. Add the pineapple juice, beef broth vinegar and soy sauce to the pan. Bring to a boil, stirring constantly until the sauce becomes thick and translucent. Boil for 1 minute. Add the pineapple and green pepper. Pour over meatballs. Serve with rice.