Hawaiian Chicken Salad

1 can chicken chunks, drained (or cooked, cooled, and cubed chicken)

1 cup pineapple bits

1 apple, cut into bite sized pieces

1/4 c raisins

1 stalk celery, diced

1/2 t curry powder

mayo to taste (about 1/2 cup)

Mix this all together. Let chill in fridge for an hour (or longer) before serving so that flavors have time to mingle. Serve on croissants.

Matt's Burritos

1 lb ground beef

1 onion, diced

Brown and drain. Then add

2 cans enchilada sauce

1 can diced tomatoes

Simmer 10 minutes. Using a slotted spoon, scoop mixture into tortillas. Top with cheese, then roll together. Place in 9x13 pan. Pour remaining sauce over rolled tortillas. Top with more grated cheese. Bake at 350 until cheese is melted. These were a favorite of Terry's in college.

Gyoza (Japanese Dumplings)

1/2 pound ground pork

1 t sesame oil

1 t sugar

2 t soy sauce

1/2 t garlic salt

1 t grated fresh ginger

20 gyoza wrappers

1 T vegetable oil

Combine all ingredients other than oil in a bowl. Mix well with hands. Place a teaspoonful of filling in the center of a gyoza wrapper. Using your fingers, wet the edges of the wrapper and then fold the wrapper and seal it together.

Heat the oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 c water to the pan. Cover the pan and steam gyoza on low heat until the water is gone. Serve with dipping sauce.

Bay Area Burgers

2 cloves garlic, minced

2 T extra virgin olive oil

1 1/2 t salt

1 t pepper

1/2 t basil

1 lb ground beef

Mix all ingredients together and then grill for a yummy burger.

Tillapia

1 egg

splash of milk (about 1/8 cup)

flour

1 cup panko crumbs

1/3 c oil

tartar sauce

In a pie plate, beat egg and add milk. Put a handful of flour on a dinner plate. Pour the panko crumbs onto another dinner plate. Put oil in frying pan and let it get hot.

Dust fish fillet in flour, then dip in egg/milk mixture. Then coat the fish in the panko crumbs. Fry fish until golden brown on each side (about 3-5 min per side). Use tartar sauce for dipping if desired.

Serve with vegetables.

Janelle's Black Bean Soup

1 onion, chopped

1 T cumin

3 cans black beans

3 c salsa

1 can chicken broth

In a blender, combine 2 cans black beans, chopped onion, and chicken broth. (Keep the juice from the beans if you want a thinner soup, otherwise just add the beans.) Put blended mixture into a large pot. Add salsa, cumin, and remaining can of beans. Bring to a boil then reduce heat and simmer for 30 minutes. Serve with tortilla chips.

Italian Chicken

6 chicken breasts

1 cube butter

1 pkg Italian dressing powder

1 can cream of chicken soup

8 oz cream cheese, softened

Put first three ingredients in a crock pot. Cook for 4 hrs on high (7 hrs on low). Once they are cooked, remove the chicken breasts and add the cream cheese and the soup. Whisk together to remove any lumps. Shred chicken, add back into the crock pot. Let it cook for about 30 more minutes. Serve over rice.

Bean and Rice Burritos

tortillas

beans

cilantro rice

cheese

diced tomatoes

optional extras: guacamole, salsa, tomatillo dip, corn

Michelle's Tex-Mex Chicken Soup

1 Tb olive oil

1/2 c minced onion (dehydrated onion is fine)

3 cloves garlic, minced

2 tsp chili powder

1/2 tsp cumin

1/2 tsp oregano

4 c water

1 can condensed tomato soup

28 oz can diced tomatoes

1 c salsa

1 10 oz can chicken chunks, drained

2 or 3 chicken bouillon cubes

2 14 oz can black beans, drained

2 14 oz cans of corn, drained

1/2 c sour cream

1/4 c chopped fresh cilantro

tortilla strips

Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded chicken, and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes. Serve soup with tortilla strips.

Chinese Chicken Salad

This is a variation of Mandarin Chicken Salad.

1 10 oz can chicken chunks, drained

1 cup slivered almonds

2 T sesame seeds

1 pkg chicken flavor Ramen noodles (noodles only, crushed)

4 green onions, sliced into small pieces

1/2 head cabbage, shredded

Dressing

1/4 c oil

2 T sugar

1 T sesame oil

3 T rice vinegar

1 t pepper

1 t salt

Mix dressing ingredients together and chill. It is best if dressing chills for at least two hours before serving.

Mandarin Orange Chicken Salad

1 10 0z can chicken chunks, drained

1 15 oz can mandarin oranges, drained

1 cup slivered almonds

1 pkg broccoli slaw or cole slaw

Dressing

1/4 c oil

2 T sugar

1 T sesame oil

3 T rice vinegar

1 t pepper

1 t salt

Mix dressing ingredients together and chill. It is best if dressing chills for at least two hours before serving.