1 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
8 large mussels, scrubbed, de-bearded
1 cup frozen peas, thawed
chopped parsley, for garnish
1 tbsp. olive oil
1 large onion, chopped
1 (14.5 oz can) diced tomatoes
1 (8 oz pkg) Spanish-style yellow rice, such as Goya
1/2 tsp. dried oregano
In a large skillet over medium-high heat, heat oil. Add onion, cook, stirring until softened. Stir in 1 1/2 cups water, tomatoes with juices, rice mix and oregano. Add chicken. Bring to boil, reduce heat to medium-low. Cover, simmer until rice is almost tender, about 20 minutes.
Stir in mussels and peas. Cover, cook until chicken is no longer pink in the middle and mussels are open, discard any mussels that don't open. Sprinkle with parsley right before serving.
Save by using Mrs. B's Approved Boneless & Skinless Chicken Breast and Buy American Mussels.
1/2 lb. chicken breast, boned and skinned
1 pkg. flour tortillas (larger size)
2 tomatoes
Fajita seasoning
White cooking wine
2 medium onions
1 or 2 bell peppers
Cut the chicken breast into small pieces. Place in a frying pan with a generous amount of white wine and simmer (unlike oil, the wine will evaporate, so you may need to add more as the chicken cooks to avoid burning). As the meat starts to turn white, add the vegetables, cut into rough slices.
Stir fry until the vegetables are soft. Add the Fajita seasoning package with water as directed (but don't use the oil the package recommends). Add the tomatoes, cut into small pieces and cook until heated. Make your own with tortillas.
Save by using Ortega Fajita Seasoning and Serve with Rice-a-Roni.
2 lb. center cut pork chops
1 Pineapple
1/4 tsp. garlic powder
1/2 c. soy sauce
1/2 c. brown sugar
In 12 x 8 inch baking dish, combine brown sugar, soy sauce, garlic powder, and reserved pineapple juice; mix well. Place pork chops in marinade, turning to coat all sides. Cover; refrigerate 6 to 8 hours, turning chops once.
When ready to grill, drain chops (reserving marinade). Grill over low heat about 45 minutes, turning once. Place pineapple slices on grill last 8 minutes to heat through. To serve, place slice of pineapple on each pork chop.
Serve with Mott's Applesauce and Fresh Broccoli Crowns.
3 lbs. ground round or chuck
salt and pepper to taste
8 large potatoes, peeled and chunked
1 small or 1/2 of a large head of green cabbage
2 large onions peeled and sliced or chopped
In bottom of large kettle or dutch oven place the potatoes. Salt and pepper well.
Next, place one of the sliced onions over the potatoes. Slice the cabbage and place over the onion. Salt and pepper well. Cover with remaining onion. Place ground beef on top. Salt and pepper well.
Put enough cold water over the top to completely cover the potatoes and half of the cabbage. Bring to a boil. Cover. Simmer on medium-low to low for 3-4 hours.Pour off half of the water. Reserve the liquid. Mash with a potato masher adding reserved liquid if necessary. Slightly runny is better than too dry.
Cover. Refrigerate overnight. Reheat the next day. Refigerating overnight helps the flavors to blend.
Save by using Huntsinger Farms White Potatoes and Fresh Green Cabbage.
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