Tasty Polynesian Dish

Polynesian Dish

from: Kelli Hesse

This is seriously so good and easy. Jon loves it! I actually froze the sausage, onion, and green pepper so it's ready for the next time I want it.

1 lb polish sausage (about 4 or 5)

1 cup sliced onion

1 cup green pepper (about 1/2 large green pepper)

3 TB veg. oil (Kelli uses 1, I used 2)

1 16oz can diced tomatoes

1 20oz can pineapple chunks or tidbits (reserve drained juice in cup)

1 cup beef broth (can use 1 bullion cube dissolved in 1 cup water)

1TB packed brown sugar

¼ tsp garlic powder

¼ tsp pepper

2 TB corn starch

Rice

Cook sausage, onion and pepper in oil until onion is tender. Add tomatoes, pineapple, broth, brown sugar, garlic and pepper. Cover and simmer 5-10 minutes. Stir occasionally. Mix cornstarch with reserved pineapple juice. Add to mixture and cook until sauce is thickened. Serve over rice.

Porcupine Meatballs (Freezer)

Porcupine Meatballs
by: "girlfriends on the GO"

Such an easy and delicious dish...and so scrumptious! Using an ice cream scoop makes fantastic meatballs!

1 1/2 lbs extra lean ground beef
1/2 C uncooked rice
1 tsp seasoned salt
1/4 tsp salt
1/2 tsp pepper
1 Tbsp dried, chopped onions
1 can tomato soup
1 Tbsp Worchestershire sauce

Combine ground beef, rice, salts, pepper, and onions. Mix well. Place in a 9 x 13 pan. Mix together W sauce and tomato soup and pour over meatballs. If freezing, see directions below. Otherwise, cover and bake at 350 for 1-1 1/2 hours until rice is tender. Turn meatballs halfway through cooking.

Freezing Directions: Place in a disposable aluminum pan. Cover with foil.

Super Easy Chicken Dish

Fiesta Chicken & Rice Bake (by Campbell's)

Jon and I absolutely love this dish, and Caleb eats it up like a madman! :) Everything in the receipe is obviously for name brand, but we just use whatever because it's cheaper and just as good.

Makes 4 servings

Prep Time: 5 minutes
Cook Time: 45 minutes

1 can (10 3/4 ozs) Cream of Chicken Soup
1 cup chunky salsa
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular rice
4 skinless, boneless chicken breast halves (about 1 lb)
Paprika
1/2 cup shredded Cheddar Cheese (2 ozs)

1. In 2-quart shallow baking dish, mix soup, salsa, water, corn, and rice. Place chicken on rice mixture. Sprinkle paprika over chicken. Cover.

2. Bake at 375 F for 45 minutes or until chicken is no longer pink and rice is done.

3. Sprinkle with cheese.