Ready for some great yummy REAL MOM recipes? Over the next few days we will share our collected 24/7 MOMS recipes with you.
Valerie’s Hawaiian Chicken
By : Valerie http://mamalovelock-lifeinthetrenches.blogspot.com/
4 Boneless Chicken Breasts, fresh or thawed out
1 Bottle of Lawry’s Hawaiian Marinade
1 16 oz bag of frozen Sugar Snap Peas (I prefer Bird’s Eye Steamer bag)
1 Can of chunk pineapple (optional)
1 Can of chicken broth
Brown rice (as much as your family eats)
1. Turn crock pot onto the warm setting, cover the bottom of crock with chicken broth. You only actually need a half of a can. Pour about 1/3 of the bottle of marinade into the chicken broth, stir and cover with lid.
2. In a mixing bowl, cover the chicken breasts with marinade (don’t use it all, but most of what is left). Make sure they are coated, cover bowl and place in fridge for about an hour.
3. After the hour is up, put chicken and the marinade from the bowl into the crock pot. Make sure the chicken is covered in juice. If it’s not then add a little more broth. Cover.
4. Turn up crock pot up to high. Cook on high for one hour.
5. Turn crock pot down to low and cook for two more hours.
6. At 45 minutes before the chicken is done, steam the sugar snap peas in the microwave. Drain the water and pour steamed veggies into the crock pot. At this time add the can of pineapple (if you choose, just as yummy without it) and the remainder of marinade.
7. Cook your brown rice.
8. Serve chicken mix over the rice! YUM!!
Now, there are some variations to this. If you need more chicken (more people to feed) then use two bottles of marinade and a whole can of broth. You can also cook the chicken on low the whole time you just need to add about a hour and a half to your cook time. Enjoy!!
Becca’s Ginger Peanut Chicken
Submitted by: Shonda Knowlton
Happy and Healthy
4 T soy sauce
4 T peanut butter
4 T olive oil
2 T sugar or Splenda
2 tsp. ginger
6 chicken boneless skinless chicken breasts cut into chunks
Stir together in a bowl the first 5 ingredients.
Place chicken in a large frying pan.
Pour ingredients over chicken.
Cook until chicken is thoroughly cooked through about 10-15 min.
Serve over rice.
Goes great with a salad.
Grilled Salmon with Orange Butter Sauce
by Patricia Mendez
Easy Entertaining for Beginners
Serves 8 2 1/2 pounds salmon fillets
2 tablespoons frozen orange juice concentrate
1 teaspoon finely grated orange zest
1/2 cup unsalted butter, cut in to pieces
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
salt, to taste
freshly ground pepper to taste
Light an outdoor grill or stove-top grill and spray with cooking spray. Brush the salmon with olive oil and salt and pepper. Grill the salmon (skin-side down) over medium-high heat for 3-4 minutes. Turn over and with spatula or knife, remove skin from salmon and discard. Grill for 3-4 minutes more. Remove from grill, cover.
Place the orange juice concentrate in a bowl and heat over a pan of simmering water. Remove from the heat and whisk in the zest, butter and cayenne pepper. Season with salt and pepper and pour over the grilled salmon to serve.
NOTE: The salmon should be pink and flaky with just a slight bit of pinkish red in the middle. After you remove it from the grill, either cover it with aluminum foil or an inverted plate. It will continue to cook from it’s own heat while you are preparing the Orange Butter Sauce. The result will be perfectly cooked salmon!
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