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PINEAPPLE
BONELESS PORK CHOPS
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready in: about 40 Minutes
Makes 4 servings
Ingredients:
1 medium green pepper
- cut into strips
4 boneless pork chops
1/8 teaspoon salt
1 Tablespoon vegetable-oil
1 can (8-ounce) pineapple chunks - undrained
1/4 teaspoon ginger
1/4 teaspoon cinnamon
Directions:
1. Cut the green pepper
into strips.
2. Heat the oil in a large skillet.
3. Place pork chops on the heated
skillet. Sprinkle the salt on top.
4. Cook the pork for 5 minutes
on low heat on each side.
5. The pork should lose its pink
color when it’s cooked enough.
6. Remove the cooked pork from
the skillet. Place it in a serving dish.
7. Put the green pepper slices
in the skillet.
8. Stir the in pineapple chunks
with their juice.
9. Stir in the ginger and cinnamon.
10. Simmer for about 3-5 minutes.
11. Spoon the pineapple mixture
over cooked pork.
Serving Suggestion: Serve with
cooked rice.
Click HERE
for this recipe page.
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CROCK
POT HAMBURGER STEW
Prep Time: 10 Minutes
Cook Time: LOW 8 to 10
hours or on HIGH for 4 to 6 hours
Ready in: see above
Makes 4 servings
Ingredients:
2 pounds ground beef
1/2 cup chopped onions
1 cup chopped carrots
2 cups chopped potatoes
1 cup chopped celery
1 can (15 ounce) tomatoes
4 cups water
1/2 teaspoon oregano, basil or other herb (optional)
Directions:
1. Brown ground beef
in a medium fry pan. Drain fat.
2. Place beef, chopped vegetables,
tomatoes and water in slow cooker.
3. Cook on LOW 8 to 10 hours
or on HIGH for 4 to 6 hours.
Click HERE
for this recipe page. |
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HAWAIIAN
BONELESS CHICKEN BREASTS
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Ready in: about 1 Hour
Makes 4 servings
Ingredients:
1 teaspoon oil or margarine
2 1/2 pounds chicken breast, boneless skinless
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pineapple juice, frozen concentrate
2 cans (12 ounces) water
Directions:
1. Defrost the pineapple
juice.
2. Grease a large frying pan.
Heat the pan on low.
3. Put the chicken breast in
the hot pan. Sprinkle with salt and pepper.
4. Cook until the chicken begins
to brown.
5. Add the defrosted pineapple
juice to the pan.
6. Swish the water in the can,
and add it to the pan.
7. Cover and cook slowly, turning
now and then, for 50 minutes or until the chicken is fork tender.
8. Put the chicken on a warm
platter.
9. Skim the fat from the chicken
juices in the pan.
10. Boil down the juices until
they are slightly thickened (about 5 minutes).
11. Return the chicken to the
pan. Reheat it for a few minutes.
Click HERE
for this recipe page.
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SLOW
COOKER STEW BEEF CASSEROLE
Prep Time: 10 Minutes
Cook Time: LOW 8 Hours
Ready in: see above
Makes 6 to 8 servings
Ingredients:
2 pounds, extra lean
beef for stew
garlic salt, salt, pepper
1 thinly sliced onion
3 - 4 peeled and quartered potatoes (optional)
1 can drained French-style green beans
1 can (10 ounce) tomato-soup
1 can (16 ounces) peeled and whole tomatoes
Directions:
1. Season round steak
lightly with garlic salt, salt and pepper.
2. Cut into serving pieces and
place in crock pot with sliced onion,
which has been separated into rings.
3. Add potatoes and green beans.
4. Top with tomato soup and tomatoes.
5. Cover and cook on Low for
8 hours.
NOTE: Remove cover during last
half-hour if too liquid.
Click HERE
for this recipe page. |
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