• Pineapple Chicken: Stovetop or Crockpot


    This Pineapple Chicken I’ve made 2 ways.  The first is a stovetop version and the second is a Crockpot version.  The main difference is for the Crockpot version, I coated the chicken in cornstarch and browned the meat in a skillet prior to adding to the Crockpot. The family loved both, but they preferred the coated version.  You can easily use the coated version of the stovetop too.

    Directions for the stovetop version and the Crockpot version below.

    Stovetop Ingredients:

      • ¼ c. Heinz 57
      • ½ c. water
      • 1 8oz. can of crushed pineapple
      • 3 TBSP brown sugar
      • Olive oil
      • 2 tsp. garlic
      • Chicken breasts, cut up
      • Crushed red pepper to taste after cooking


    1. In a bowl, mix the Heinz 57 through brown sugar, set aside.
    2. Heat olive oil in a skillet, add garlic, then add the chicken and cook until done; then add the sauce and simmer for 5 minutes.
    3. Individuals can add their own crushed red pepper.

    Crockpot Ingredients:

    • ¼ c. Heinz 57
    • ½ c. water
    • 1 8oz. can of crushed pineapple
    • 3 TBSP brown sugar
    • 1/3 c. cornstarch
    • 2 eggs, beaten
    • Olive oil
    • 2 tsp. garlic
    • Chicken breasts, cut up
    • Crushed red pepper to taste after cooking


    1. In a bowl, mix the Heinz 57 through brown sugar, set aside.
    2. Put cornstarch in a shallow bowl.  In another bowl, beat eggs.
    3. Slice chicken, then dredge chicken in cornstarch and then toss chicken in egg.
    4. Heat olive oil in a skillet, add the garlic, and then add chicken and brown (chicken won’t be fully cooked).
    5. Place chicken in Crockpot and add sauce.
    6. Cook on HIGH for 2 hours.
    7. Individuals can add their own crushed red pepper.

    Pineapple Chicken:


  • Crockpot Ranch Roast


    Crockpot Ranch Roast is so flavorful.  All but our pickiest eater (who doesn’t each much by the way of red meat) enjoyed this dinner.  I made Corn Casserole to accompany the roast, and it was excellent together.  Steve said it reminded him of a dish he had in Costa Rica and that’s a really good thing.


    • 3 lb. beef roast
    • 2 c. water
    • 1 envelope of dry Italian salad dressing mix
    • 1 envelope of dry ranch salad dressing mix
    • 1 envelope of dry brown gravy mix


    1. Mix water through gravy mix in a bowl until thoroughly blended.
    2. Brown roast, if desired (I didn’t).  Add meat to Crockpot and add mixture over meat.
    3. Cook on LOW for 8 hours or HIGH for 4 hours.

    Crockpot Ranch Roast:


  • Crockpot Orange Chicken


    This Crockpot orange chicken recipe is so tasty.  I think when cooking chicken in the Crockpot it tastes better to first coat the chicken in flour and brown it in a skillet before adding to the Crockpot.  The texture of the chicken is better, and the flour acts as a thickening agent for the sauce.  A definite kid approved meal.


    • 3-4 (1.5 – 2 lbs) boneless chicken breasts, chopped into small chunks
    • 1/3 cup flour
    • olive oil
    • 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
    • 1 teaspoon balsamic vinegar
    • 3 TBSP ketchup
    • 4 TBSP (2 TBSP Splenda) brown sugar
    • 1/2 T salt
    • 1 TBSP garlic, minced
    • 2 tsp. fresh ginger, grated


    1. In a bowl, mix the orange juice through ginger. Set aside.
    2. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess. Over medium heat, warm up the olive oil in a skillet. Brown the flour covered chicken.
    3. Place the chicken into the Crockpot and pour sauce mixture on top. Stir to coat evenly.
    4. Cook on high for 2 hours.

    Crockpot Orange Chicken:


  • Crockpot Mongolian Beef


    Mongolian beef in the Crockpot….so good.  Everyone loved it, and even my pickiest eater had seconds!  I love that this recipe actually calls for a long cooking time and that it actually benefits from the long cooking time.


    • 1 onion, thickly sliced
    • 2 tsp. olive oil
    • 1 1/2 lb. stew meat
    • 1 TBSP minced garlic (jarred)
    • 1 TBSP fresh ginger (paste)
    • 1/2 c. soy sauce
    • 1/2 c. water
    • 1/2 c. Hoisin sauce
    • 1/2 c. (1/4 c. Splenda) brown sugar
    • 3 TBSP cornstarch


    1. Mix garlic through cornstarch in a bowl.
    2. Add onions to the bottom of the Crockpot; then add the olive oil; then add the meat; and then pour the sauce over the meat.
    3. Cook on low for 6-8 hours. Serve with white rice.

    Mongolian Beef:


  • Quick Chicken Cacciatore

    I really love chicken cacciatore, but it takes too long to make.  I found a recipe that reminded me of chicken cacciatore, and it took a fraction of the time to cook.  Everyone devoured their dinners.  Win, win!

    Note: the original recipe (and as pictured) called for celery, but I’ll omit the celery next time.  Add mushrooms if you’d like.

    Adapted from “Chicken Creole” from The Southern Lady Cooks.


    • Olive oil
    • 4 chicken breasts, cut into bite size pieces
    • 1 medium onion, chopped
    • 1 green pepper, chopped
    • 2 zucchini, chopped
    • 6-8 mushroom, sliced (if desired)
    • 1 (14.5 oz.) can petite diced tomatoes, undrained
    • 1 c. chicken broth
    • 1 (6 oz.) can tomato paste
    • 1/4 tsp. pepper
    • 1/2 tsp. salt
    • 1/2 tsp. garlic, minced
    • 2 tsp. Italian Seasoning
    • Serve over egg noodles


    1. Heat olive oil and saute chicken pieces until no longer pink.  Remove and keep warm.
    2. In the same skillet, saute the onion, green pepper, and zucchini in the remaining oil until tender.  Stir in the tomatoes, broth, tomato paste and seasonings.
    3. Bring to a boil, reduce heat; cover and simmer for 5 minutes.  Return chicken to the pan; heat through.
    4. Serve over hot egg noodles.

    Quick Chicken Cacciatore:

  • Corn Casserole

    This may look like cornbread, but it’s not.  It’s corn casserole, and it’s soooo good.  Everyone in my family calls it corn mush, but in this case “mush” is a very good and tasty thing!  We had it with red beans and rice, but you could eat it with just about anything.


    • 1 (8.5 oz.) box of cornbread mix
    • 1 (15 oz.) can of creamed corn
    • 1 (15 oz.) can of corn, drained
    • 1 egg
    • 1/3 c. fat free milk


    1. Preheat oven to 400*
    2. Mix all ingredients in a bowl.
    3. Grease a 9×9 baking dish and pour batter into dish.  Bake for 30 minutes or until brown.

    Corn Casserole:

  • Taco Chicken

    This taco filling is quite tasty and both kiddos really enjoyed it.


    • 4 chicken breasts
    • 1 onion, chopped
    • 1 pack taco seasoning
    • 1 (15 oz.) can cream of onion soup (cheddar cheese soup works really well too)
    • 1 (15 oz.) can black beans, drained and rinsed
    • 1 (16 oz.) jar of salsa


    1. Put chicken in Crockpot; then add the onion and sprinkle with taco seasoning.
    2. Add the soup; then the beans; then the salsa.
    3. Cook on HIGH for 4 hours.  Remove chicken from Crockpot and shred then return chicken to Crockpot.
    4. Serve with tortillas and cheese.

    Taco Chicken: