Sweet and Sour Chicken

Sweet and Sour Chicken        

1.5 lb chicken tenders or breasts, cut into bite-size pieces

Dip them in eggs then cornstarch, sprinkle with garlic salt.  Brown in olive oil then lay on in a 9X13 pan.

Sauce:

2T soy sauce

6T ketsup (or 1/4 plus 1/8 C)

1 1/2 C sugar

1/2 C vinegar

6 oz can pineapple juice

Pour sauce over chicken in pan.  Cook at 350 degrees for 1 hr, turning chicken every 15 min.  Serve over rice        

Contributed by Amber Parkinson as received from Jen Peterson

Chicken Burrito Mix

Chicken Burrito Mix

7-8 lbs chicken-  cook then shred it.

2 3/4 C. chicken broth

1 1/2 C. uncooked rice

3 C shredded cheddar cheese

1/3 C sliced green onions

1 onion, diced

1/4 tsp garlic powder

2 Tbsp butter

1 Tbsp chilli powder

1 16 oz jar salsa

1 10 oz can enchilada sauce

Optional- 1/2 C. sliced black olives

Optional- 1 C chopped cilantro

Optional- 1 4 oz can diced green chiles

Cook the chicken, then shred it.  I like to use the broth from cooking it to make the rice.  Saute onions, butter and spices.      Once the chicken, rice, and sautéed onions are ready, let them cool a little and then mix it all up in a large bowl.  Then, I like to divide it into meal-sized portions, depending on how much you think you will need per meal.  (We use about 1 to 1 1/2 lb) and then freeze them in freezer bags.  Then, I have at least 7 meals ready to defrost.  We use this mix to make Super nachos/ chicken taco salad, or chicken enchiladas.  

For chicken enchiladas:  Mix 1 can cream of chicken, 1 C sour cream and 1 pkg enchilada seasoning, 1/2 C milk or water and add half of this to one package of the mix.  Put mix into soft tortillas and cover with remaining sauce and cheese.  

Contributed by Amber Parkinson