Hellmann's Crusted Chicken

Ingredients:
  ~ 2 boneless chicken breasts
  ~ 1/4 cup Hellmann's mayonnaise
  ~ 1/8 cup grated Parmesan cheese
  ~ 2 teaspoons Italian seasoned dry bread crumbs

Directions:
1.  Pre-heat oven to 425°.

2.  Combine mayonnaise and cheese in a bowl. Arrange chicken on a cookie sheet. Spread the mayonnaise mixture on top. Sprinkle the bread crumbs on top of the mayonnaise.

3.  Bake until chicken is golden, about 20 minutes.

Source: Hellmann's Mayonnaise

Shredded Butternut Saute

Ingredients:
  ~ 1 butternut squash
  ~ 4 tablespoons
  ~ Nutmeg
  ~ Cinnamon
  ~ Salt
  ~ Pepper

Directions:
1.  Peel the squash, cut it in half, and remove the seeds. Grate the squash using a cheese grater. 

2.  In a large skillet, melt butter. Add squash and stir until the squash is soft and tender, but not mushy (about 10 minutes). Season with salt, pepper, nutmeg and cinnamon.

Source: Squash Cookbook

Coconut Rice

Ingredients:
  ~ 1 cup uncooked rice
  ~ 1 1/4 cups water
  ~ 1/2 cup coconut milk
  ~ 1/4 teaspoon salt

Directions:
1.  Combine all ingredients in a saucepan and bring to a boil.

2.  Cover, reduce heat, and simmer for 16 minutes or until all liquid is absorbed

Source: My Recipes.com

Spicy Sweet and Sour Pork

Ingredients:
  ~ 1/4 cup slivered almonds
  ~ 1 lb pork tenderloin, cut into 3/4" cubes
  ~ 2 tablespoons cornstarch
  ~ 3 tablespoons soy sauce
  ~ 1 (8 ounce) can pineapple chunks in juice
  ~ 1/4 cup cider vinegar
  ~ 1/4 cup sugar
  ~ 2 tablespoons ketchup
  ~ 2 teaspoons Sriracha (I used curry powder)
  ~ 1 tablespoon vegetable oil
  ~ 1 teaspoon ginger powder
  ~ 1/2 teaspoon garlic powder

Directions:
1.  Pre-heat oven to 400°.

2.  Place almonds on a baking sheet and bake for 4 minutes or so (until toasted).

3.  In a bowl, combine pork, 1 tablespoon cornstarch and 1 tablespoon soy sauce. Drain pineapple, reserving the juice.

4.  In a separate bowl, combine pineapple juice, 1 tablespoon cornstarch, 2 tablespoons soy sauce, cider vinegar, sugar, ketchup and Sriracha. Whisk.

5.  Heat a large skillet over medium-high heat. Add oil to pan. Once oil is heated, add the pork to pan and saute for about 3 minutes. Add the ginger and garlic and saute for another minute. Stir in the pineapple, saute for 3 minutes, stirring constantly. Add the vinegar mixture and bring to a boil. Let simmer on medium heat for about 5 minutes.

6.  Serve on top of Coconut Rice. Sprinkle the toasted almonds on top.

Source: My Recipes.com

Chicken Puff Casserole

Ingredients:
  ~ 1/4 cup margarine
  ~ 1/4 cup flour
  ~ 1/2 teaspoon salt
  ~ 1/2 teaspoon pepper
  ~ 1 1/2 cups almond milk
  ~ 1 cup chicken broth
  ~ 2 cups cubed cooked chicken
  ~ 1 cup cooked peas
  ~ 3 egg whites
  ~ 3 egg yolks
  ~ 1/2 cup flour
  ~ 1 teaspoon baking powder
  ~ 1/2 teaspoon salt
  ~ 1/2 teaspoon paprika
  ~ 1/2 cup almond milk
  ~ 1 tablespoon vegetable oil

Directions:
1.  In a saucepan, melt the margarine. Add 1/4 cup flour, salt and pepper to the pan and combine. Add 1 1/2 cups almond milk and chicken broth and whisk together. Cook until thickened and bubbly, stirring constantly.

2.  Add chicken and peas to the saucepan and heat thoroughly. Cover and remove from heat.

3.  Beat egg whites until stiff peaks form. In a separate bowl, beat the egg yolks.

4.  Combine 1/2 cup flour, baking powder, 1/2 teaspoon salt, and paprika. In a separate bowl, combine the 1/2 cup almond milk and vegetable oil. Stir flour mixture into the egg yolk bowl, alternating with the milk mixture, until everything is well mixed. Fold in the egg whites.

5.  Pour chicken mixture into an un-greased baking pan (I used a Corningware pan). .Cover with the batter from step 4. 

6.  Bake for 20 minutes at 425°.

Source: Better Homes and Gardens All-Time Favorite Casserole Recipes

Crock Pot Chicken Teriyaki

Ingredients:
  ~ 2 chicken breasts
  ~ 3/4 cup sugar
  ~ 3/4 cup soy sauce
  ~ 6 tablespoons apple cider vinegar
  ~ 3/4 teaspoon ground ginger
  ~ 3/4 teaspoon garlic powder
  ~ 1/4 teaspoon pepper
  ~ 4 1/2 teaspoons cornstarch
  ~ 4 1/2 teaspoons cold water

Directions:
1.  Place chicken in bottom of crock pot.

2.  In a small bowl, combine the next 6 ingredients, then pour over chicken.

3.  Cook on low for 4-5 hours.

4.  Remove chicken from crock pot.

5.  Remove the liquid from the crock pot, and add it to a sauce pan along with the cornstarch and cold water. Bring to a boil, stirring until thick.

6.  Serve chicken on top of white rice with the sauce on top.

Source: Scattered Thoughts of a Crafty Mom