Coconut Chicken

4 boneless, skinless chicken breasts
1 can coconut milk
1/2 bag of coconut
2 cups panko bread crumbs
salt and paprika to taste


Marinate chicken in coconut milk. Mix equal proportions of panko bread crumbs and coconut. Add a little salt and paprika. Pour marinade off chicken and coat in coconut mixture. Bake 350 degrees for 30 minutes or until juices run clear.

Serve with Jasmine rice and sweet and sour sauce.

Hawaiian Chicken

Ingredients:
1 cup Mr. Yoshida's Original Gourmet Sauce

1-1/2 pounds chicken breasts or thighs, boneless, skinless

1 tbsp cornstarch
1 cup pineapple juice

1 tbsp olive oil

1 tbsp red pepper, crushed

Directions:
In a medium bowl, mix cornstarch with pineapple juice, stirring to dissolve. Add in Mr. Yoshida’s Original Gourmet Sauce, olive oil and crushed red pepper, stirring well.
Place chicken in a resealable bag and pour marinade over chicken. Marinate in refrigerator for 30 minutes.
Heat grill to medium low. Remove chicken from marinade and grill for 5–6 minutes on each side, or until juices run clear.
Meanwhile, in a small saucepan, bring marinade to a boil and simmer gently until thickened.
Serve chicken with heated sauce.

Serves 5

Cafe Rio Pork

Ingredients:
5-6lb. Pork Roast
1TBSP. Cumin
1 C. brown sugar
20oz bottle coke
12oz Red Taco Sauce

Directions:
Place roast in crock pot and cover half way up with water. Cook roast in crock pot on low for 6-8 hours. Strain liquid from roast and add other ingredients place in fridge over night. Next day cook on low for 4 hours. Take out roast and shred. Put back in sauce and let cook for an additional hour.

Cafe Rio Pork

Ingredients:
5-6lb. Pork Roast
1TBSP. Cumin
1 C. brown sugar
20oz bottle coke
12oz Red Taco Sauce

Directions:
Place roast in crock pot and cover half way up with water. Cook roast in crock pot on low for 6-8 hours. Strain liquid from roast and add other ingredients place in fridge over night. Next day cook on low for 4 hours. Take out roast and shred. Put back in sauce and let cook for an additional hour.

Cafe Rio Chicken

Ingredients:
1 small bottle Kraft Zesty Italian
1 TBSP Chili powder
1 TBSP cumin
3 cloves minced garlic
5lbs boneless skinless chicken breast

Directions:
Roast all ingredients in crock pot on low for 4 hours. Shred chicken, roast an additional 1 hour.

Creamy Chicken Italiano

Ingredients:
4 boneless, skinless chicken breasts
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz. cream cheese, softened
10 3/4 oz can cream of chicken soup

Directions:
Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cook on low 3 hours. Combine cream cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour, or until chicken juices run clear. Serve over noodles or rice.

Baked Potato Soup

Ingredients:
3 Tablespoons Butter
1 cup finely chopped onion
2 Tablespoons flour1(140z) can chicken broth
4 medium potatoes, peeled and cut
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 cup half and half

Garnish with:
Grated cheddar cheese
Sour cream
Crumbled Bacon
Chopped green onions

Directions:
Melt butter in a 2-quart sauce pan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, pepper, basil, and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes or until potatoes are soft. Stir occasionally. Sir in half and half and heat through. Serve with Garnishes.

You can make all of the soup except the half and half in the morning. Put in your fridge and then when you are ready to serve in the evening put back on stove add your half and half and heat it up

Crock-pot Salsa Chicken

Ingredients:
2 boneless skinless chicken breasts
1 cups salsa
1/4 cup brown sugar
1 tbsp. flour

Directions:
Mix everything together in crock-pot and cook on high 3 1/2 hours on high or low setting all day.
Spicy but sweet. Serve in tortillas.

Cooked to Death Pot Roast

Ingredients:
(2)packages Lipton Onion Soup mix
4 lb. roast
3/4 cup water
2 onions, sliced

Directions:
Brown roast. Place onions in the bottom of the crock pot. Place roast on top. Combine soup mix with the water and pour over roast. Cook on low for 12-24 hours.

Chicken and Peppers Pasta

Ingredients:
8 oz. pasta, uncooked
4 cups broccoli florets
2-3 cups red, yellow and orange bell peppers, sliced
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
1 1/2 lbs. boneless skinless chicken breasts cubed
2 cloves garlic, minced
2 Tbsp. Basil
1 can spaghetti sauce
15 oz. can diced tomatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Directions:
Marinade cubed chicken in dressing, garlic and basil for 30 minutes. Cook and peppers over medium heat until chicken is cooked through (170ºF).

Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.

Drain pasta mixture in colander; return to pan and set aside.

Heat spaghetti sauce, tomatoes and cream cheese cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended. Pour sauce over pasta, broccoli, chicken and peppers until coated , mix well.

Sprinkle evenly with Parmesan cheese.

French's Crunchy Onion Chicken

Ingredients:
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten

Directions:
1.Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2.Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
3.Bake at 400°F for 20 min. or until no longer pink in center.

Tips:
1.Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
2.Tip: For extra spicy flavor, add 1 tbsp. Frank's RedHot Sauce to beaten egg. Splash on more Frank's RedHot Sauce after baking chicken.
3.Nutritional Analysis Per Serving: 360 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 13 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium.