Chicken Teriyaki

1/4 cup KRAFT Light Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1-1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1-1/2 cups instant white rice, uncooked

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until cooked through.

ADD water, teriyaki sauce and garlic powder; stir. Bring to boil.

STIR in broccoli and rice; cover. Reduce heat to low; cook 5 min. Remove from heat. Let stand, covered, 5 min. Fluff with fork.

* * I don't have instant white rice, so I left the water out and added my own rice after it cooked in the rice cooker. ALSO, I used fresh broccoli. I steamed it in the microwave for about 3 minutes before adding it to the rice and teriyaki sauce.

Cinnamon Rolls

2 T. dry yeast
(dissolve in warm water with 1 t. sugar)
1/2 cup warm water
1 cup hot milk
1/2 cup sugar
1/2 tsp. salt
2 eggs (beaten well)
1/2 cup margarine (melted)
4-5 cups flour

* * Mix milk, sugar, salt, eggs, margarine, water.
* * Stir in flour until dough is easy to handle.
* * Place in bowl & let rise until double in size.
* * Shape into rolls & let rise 30 minutes.
* * 375 degrees for 20 minutes.

Chocolate Frosting

1/3 cup butter or margarine
1/2 cup cocoa powder
4 cups powdered sugar
1/4 cup milk
1-1/2 teaspoons vanilla

* * In a mixing bowl beat butter till fluffy. Beat cocoa powder into butter. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.
* * Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to reach spreading consistency.
* * We half this recipe, especially when topping our brownies.

Easy Brownies

1/2 C. butter or margarine
1 C. granulated sugar
1 t. vanilla
2 eggs
1/4 C. cocoa
3/4 C. flour
1/2 C. chopped nuts (optional)

* * Melt butter and let cool. Stir in granulated sugar and vanilla. Beat in eggs, beating well between each one. Stir cocoa and flour together, and blend into creamed mixture. Blend in nuts. Press into greased and floured 8-inch square pan. Bake at 350 degrees for 25-30 minutes. Do not overbake! Cool pan on wire rack before cutting into squares.

* * We like to top them with chocolate frosting OR powdered sugar.

Tangy Pulled Pork Sandwiches

Ingredients

• 1 pork tenderloin (1 pound)
• 1 cup ketchup
• 2 tablespoons plus 1-1/2 teaspoons brown sugar
• 2 tablespoons plus 1-1/2 teaspoons cider vinegar
• 1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 1/4 teaspoon pepper
• 4 kaiser rolls, split

Directions

• Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
• Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on rolls. Yield: 4 servings.

Chicken Fajita Quesadillas

10 flour tortillas
1 pound boneless, skinless chicken breasts
1 packet fajita seasoning
1 tablespoon vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
1 8-ounce package shredded Monterey Jack cheese
1 8-ounce package shredded cheddar cheese
1 8-ounce container sour cream

* Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, approximately 5 minutes. Stir in green and red bell peppers and onion. Slowly cook for 10 minutes, or until the vegetables are tender. Layer half of each tortilla with cheddar cheese and chicken/vegetable mixture. Top with Monterey Jack cheese. Fold each tortilla in half to create a "half moon" and press lightly. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted. Cut each quesadilla into three wedges and serve with a dollop of sour cream. Servings: 10

* * You can skip the last part of this recipe, and just go for fajitas instead of fajita quesadillas, if you want. The quesadillas worked great for us, because melting the cheese and lightly browning the tortilla helped everything stay inside so the boys could eat it easier.

Chicken Stroganoff

6 boneless skinless chicken breasts
(I only used two!)
16 oz. sour cream
10.75 oz. cream of mushroom soup
(I used cream of chicken instead)
Dry onion soup mix
12 oz. wide egg noodles

* * Place chicken breasts in crock pot
* * Mix 16 oz. sour cream, 1 can cream of mushroom soup and 1 package dry onion soup mix.
* * Pour mixture over chicken
* * Cook on low for 4 to 6 hours or until chicken is tender.
* * Serve over cooked noodles