Lemon Garlic Chicken

5 pound chicken boneless, skinless
1¼ cup olive oil

1/4 cup Italian seasoning dried, or equal parts garlic powder, dried basil and dried oregano
1/4 cup garlic, Minced
1/4 cup lemon juice
Lemon Zest, tt
2 Tab. honey 
1/3 cup parsley, chopped
salt and pepper to taste

Place the olive oil, Italian seasoning, garlic, lemon juice, lemon zest, honey and salt and pepper in a resealable gallon-sized freezer bag. Seal and shake to combine.
Place the chicken in the bag. Seal the bag and move the chicken around to coat in the marinade.
Marinate for at least 30 minutes or up to 8 hours.
Heat a grill or indoor grill pan over medium-high heat.
Add the chicken and cook for 4-5 minutes on each side or until done. Sprinkle with chopped parsley 

and serve.

Source: Healthy Fitness Meals

Instant Pot Jambalaya

4 tablespoons Olive Oil
12 ounces Sausage, preferably Andouille, cut into ¼-inch-thick slices*
1 cups Onion, chopped
2 medium Green Bell Peppers, seeded and chopped
2 medium stalks Celery chopped
2 Tab. Garlic Cloves, diced
4 teaspoons Cajun Seasoning
1 teaspoon ground Thyme
2-4 Bay Leaves
6-8 drops Tobacco sauce, or to taste
2 cups Long-Grain White Rice regular NOT instant rice
2-14.5 ounce can Diced Tomatoes undrained
2 Tab. Tomato Paste (optional)
4-6 cups Chicken or Vegetable Stock
2 teaspoon Salt
12-16 ounces medium-size Shrimp*
4 Scallions thinly sliced

Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel–lined plate to drain.

Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes.

Add the seasonings and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking.

Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert.

Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure.

Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat

*OR 4 cups of any combination of ham, chicken, shrimp or sausage can be used

INSTANT POT PULLED BBQ CHICKEN

Dry Rub:

2 Tbsp brown sugar
1 ½ Tbsp salt
1Tbsp black pepper
1tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp dry mustard

Barbecue:

1/3 cup liquid smoke
1/3 cup water
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
3 lbs boneless skinless chicken breast, each breast cut into 4 pieces (see frozen chicken notes below)
¾ cup, or more tt BBQ sauce

Buns, for Serving


Mix the BBQ dry rub in a small bowl.
Sprinkle the dry rub on all sides of the cut chicken breasts. Press the seasoning in so it will stick to the chicken.
Pour water, Worcestershire sauce, apple cider vinegar and liquid smoke into the Instant Pot. Place the trivet over the liquid. Put all the seasoned chicken breasts on to the trivet.
Close the pot and lock the pressure valve in place. Set it to cook on pressure mode, high for 10 minutes.
Do a 10 minute natural release, then do a quick release for any remaining pressure.
Remove the chicken from the pot and shred/pull it.
Discard the liquid in the pot.
Mix the shredded chicken with desired amount of BBQ sauce.
Serve on buns for pulled BBQ chicken sandwiches.

NOTE: FROZEN CHICKEN

Yes you can definitely use frozen chicken, however note that it will not be quite as tender. Make sure that your chicken breasts are separated and not frozen in one chunk. Increase the cook time to 12 minutes with a 10 minute natural pressure release.

Instant Pot Jambalaya

Instant Pot Jambalaya

4 tablespoons Olive Oil

12 ounces Sausage, preferably Andouille, cut into ¼-inch-thick slices*

1 cups Onion, chopped

2 medium Green Bell Peppers, seeded and chopped

2 medium stalks Celery chopped

2 Tab. Garlic Cloves, diced

4 teaspoons Cajun Seasoning

1 teaspoon ground Thyme

2-4 Bay Leaves

6-8 drops Tobacco sauce, or to taste

2 cups Long-Grain White Rice regular NOT instant rice

2-14.5 ounce can Diced Tomatoes undrained

2 Tab. Tomato Paste (optional)

4-6 cups Chicken or Vegetable Stock

2 teaspoon Salt

12 ounces medium-size Shrimp*

4 Scallions thinly sliced

Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel–lined plate to drain. 

Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. 

Add the seasonings and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 

Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert. 

Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure. 

Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat

*OR 4 cups of any combination of ham, chicken, shrimp or sausage can be used

Tofu Jambalaya

1 lb extra-firm tofu frozen and defrosted

1 large onion chopped

1 bell pepper any color, chopped

2 ribs celery chopped

3 cloves garlic chopped

1 cup uncooked white rice or parboiled brown rice see note below

1 28-ounce can diced tomatoes (Or two 14.5 ounce cans diced tomatoes, fire-roasted Preferred)

1/2 cup tomato juice or water

2 1/2 teaspoon mild chili powder (may use part chipotle chili powder)

1 teaspoon salt

1 teaspoon thyme

1/2 teaspoon Liquid Smoke seasoning optional

red (cayenne) and black pepper to taste

Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.

Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir. (It’s the cayenne pepper that makes this spicy, so be sure to add plenty!) Gently stir in tofu, cover tightly and put on low heat. 

Cook for 30 minutes or until rice is done and liquid is absorbed.

Notes: You can do this with brown rice by par-boiling the rice first: pour rice into a large pot of boiling water and boil for 15 minutes. Drain well in a colander. Add to the recipe when rice is called for.

Each Serving | Calories: 239kcal | Carbohydrates: 38g | Protein: 12g | Fat: 4.3g | Sodium: 707.6mg | Potassium: 196.6mg | Fiber: 3.6g | Sugar: 6.8g

Source: FatFree Vegan Kitchen https://blog.fatfreevegan.com/2006/03/tofu-jambalaya.html

Sheet Pan Chicken Pot Pie

This recipe yields 6 SERVINGS. Double it if you need more servings.

3 tablespoon butter

2 ribs celery, chopped

1/2 cup onion, chopped

1/3 cup flour

3 cups chicken broth

1 teaspoon Herbes de Provence seasoning

1/4 teaspoon salt & a few grinds of black pepper

2 and 1/2 cups cooked & shredded chicken

6 oz. frozen peas and carrots

17.3-ounce package puff pastry sheets

1 egg

Preheat oven to 400 degrees. In a large saucepan on the stove, melt butter and saute onions and celery for a few minutes until tender.

Whisk in flour and stir for a minute. Slowly whisk in chicken broth.

Season with Herbs de Provence, salt, and pepper. Let simmer while stirring often for about ten minutes so the mixture can thicken.

Stir in chicken, peas, and carrots. Pour the mixture onto a greased sheet pan.

On a cutting board, lay out sheets of pastry dough. Roll them out with a rolling pin a bit so they stretch to fit the sheet pan. Cut pastry into one-inch strips and place them on top of the sheet pan.

Note: You should only need one sheet of pastry dough per sheet pan.

Whisk the egg in a small dish and brush the tops of the pastry dough with egg wash.

Bake in the oven for about 30 minutes until the pastry dough is puffed and browned. Serve warm.

Teriyaki Chicken Casserole

1 ½ cup prepared teriyaki sauce
3 cups uncooked instant white rice
1 (20 ounce) can pineapple chunks, juice reserved
2 (20 ounce) bags frozen stir-fry vegetables or mixed vegetables
2 ½ cups low sodium chicken broth
5 pounds skinless chicken thighs or breasts (12 to 16)
Sliced green onions, for garnish
Sesame seeds, for garnish

Preheat the oven to 400 degrees. Prepare two (9×13) casserole dishes with nonstick cooking spray.
In a large bowl, combine the rice, pineapple, and frozen vegetables, Divide the mixture between the two casserole dishes. Mix together the pineapple juice, chicken broth, and 1 cup of teriyaki sauce. Pour evenly over the casseroles.
Season the chicken with salt and pepper. Lay the chicken over the casseroles and top with remaining sauce.
Cover with foil and bake for 50 minutes or until the chicken registers an internal temperature of 165 degrees.
Garnish with sliced green onions and sesame seeds, if desired.

Source: Large Family Table

Instant Pot Teriyaki Chicken

3 pounds chicken breast, cubed
¼ cup olive oil, divided
¼ cup soy sauce
¾ cup chicken broth
4 tablespoons brown sugar 
2 cloves garlic, minced
½ teaspoon ground ginger
1 Tablespoons of corn starch, to thicken
Sliced green onions, to garnish if desired

Toasted sesame seeds, to garnish if desired

Set pressure cooker to saute and heat until “hot.” Add olive oil and chicken in small batches to brown on both sides. Set aside and keep warm.

Pour chicken broth into pressure cooker and scrape the bottom with a flat edge spoon.
Add all ingredients EXCEPT cornstarch and garnishes to pressure cooker.
Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. Naturally release for 5 minutes before a quick release.
Serve over rice or noodles, with sliced green onions and toasted sesame seeds, to garnish if desired.

Source: Large Family Table

Chicken Parmesan

• 2 pounds chicken tenderloins
• 2 teaspoons salt, divided
• 3/4 teaspoons freshly ground black pepper, divided
• 1-1/2 cups breadcrumbs
• 3/4 cup plus 2 tablespoons grated Parmesan, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 cup flour
• 3 large eggs
• Olive oil, for cooking
• 1-1/2 cups pasta sauce
• 6 oz Mozzarella, shredded (about 1-1/2 cups)
• 3 tablespoons fresh chopped basil
• 
  

1. Season the chicken all over with 1-1/4 teaspoons of the salt and 1/2 teaspoon of the pepper.
2. In a large shallow bowl, combine the breadcrumbs, 3/4 cup of the Parmesan, the oregano, the thyme, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Mix well, making sure there are no clumps of cheese.
3. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, breadcrumbs. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the breadcrumb mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
4. Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the pasta sauce to a simmer over low heat. Cover and keep warm.
5. Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about 1/8 inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through.
6. Sprinkle the Mozzarella and remaining 2 tablespoons Parmesan over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes.
7. Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
8. Make-Ahead Instructions: The chicken tenders can be breaded and refrigerated up to 8 hours before pan-frying. The chicken is best and crispiest when fried right before baking, but it can also be fried up to 4 hours in advance and refrigerated. Reheat the chicken in a 350°F oven until warmed through, 15 to 20 minutes, before adding the cheese and proceeding with the recipe.
9. Freezer Instructions: The chicken tenders can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the tenders. Defrost in the refrigerator before cooking.

 Source: Modified slightly from the recipe at Once Upon a Chef

Hawaiian Chicken and Rice Casserole

This large family recipe makes TWO 9×13 pans. Eat one tonight and freeze the second one. Or make one 11×18 casserole.

Shopping List and Prep:
5 to 6 boneless, skinless chicken breasts, (about ¾ lb each) ($7.50)
1 cup brown sugar ($0.64)
2 cups low sodium soy sauce  ($1.92)
3 cloves garlic, minced ($0.24)
2 cups chicken broth  ($0.76)
2 cups uncooked long grain white rice  ($0.78)
1 red onion, diced ($0.82)
2 red bell peppers, seeded and diced ($3.58)
2 (20 ounce) cans pineapple tidbits in juice ($2.74)
10 slices bacon, cooked and coarsely chopped  ($5.32)
Green onions, sliced (for garnish) 2-3 ($0.21)

Total: $24.51 for two, or $12.26 each

For each casserole, (or if you only want to make one).

3 boneless, skinless chicken breasts
1/2 cup brown sugar
1 cups low sodium soy sauce
1 1/2 cloves garlic, minced
1 cup chicken broth
1 cup uncooked long grain white rice
1/2 red onion, diced
1 red bell peppers, seeded and diced
1 (20 ounce) cans pineapple tidbits in juice, NOT drained
5 slices bacon, cooked and coarsely chopped
Green onions, sliced (for garnish)

Preheat oven to 425 degrees. Prepare casserole dishes with nonstick cooking spray.

In a large bowl, whisk together the brown sugar, soy sauce, garlic, and chicken broth. Add to each casserole dish. To each casserole dish, add half the uncooked rice, onion, bell pepper, and pineapple (with its juice). Place chicken on top.

Cover the dish tightly with aluminum foil. Bake for 55 minutes.

Uncover the casserole and remove the chicken. Chop the chicken into bite-size pieces or shred with two forks. Stir the chicken back into the rice and vegetables. Top with cooked bacon.

Let the one you are going to freeze cool at this point, while you return the second casserole to the oven and bake uncovered for an additional 5 to 10 minutes, or until the sauce has thickened.

Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.

To reheat the thawed frozen one, preheat oven to 425 degrees, and bake uncovered for an additional 25 to 30 minutes, or until the sauce has thickened.

Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.

Source: Large Family Table

Instant Pot Pad Thai

3-6 pounds chicken breast, cubed
1 cup sliced green onions
1 cup soy sauce
1/2 cup fish sauce
3/8 cup (or 6 Tablespoons) sesame oil
3/8 cup (or 6 Tablespoons) rice wine vinegar
1 1/3 cup brown sugar
2/3 cup peanut butter
12 cloves garlic, minced
4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 cup lime juice (about 8 small limes)
1 (10 ounce) bag matchstick carrots

3 cups coleslaw mix
4 cups vegetable broth
2 (14 ounce) box rice noodles
½ cup chopped cilantro, to garnish
1 cup coarsely chopped peanuts, to garnish
Optional: 8 eggs, 4 cup fresh bean sprouts, 4 red bell pepper, thinly sliced

In a large skillet, brown the chicken on all sides. Set aside.
Add to a Crock-Pot: soy sauce, fish sauce, sesame oil, brown sugar, peanut butter, garlic, ginger, red pepper flakes, lime juice, and broth, mixing well. Add in green onions and carrots.
Cover and cook on low for 4 hours.
OR, prepare the liner of the electric pressure cooker with non-stick cooking spray. To the liner, add carrots, coleslaw mix, green onions (and red bell pepper, if desired). Pour liquid mixture over the  vegetables and stir. Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 7 minutes. After the cycle, perform a quick release.
Once vegetables and broth are cooked (either method), stir in the noodles and stir well. (Break the noodle in half if needed.) Put lid back on (either slow cooker or pressure cooker) and let cook (slow cooker) or rest (pressure cooker) for 10 minutes.

If you want to add the eggs, in a separate pan cook the eggs by scrambling the eggs, stirring occasionally. Add to the pot once the noodles are done.
When the noodles have softened to your desired texture, serve with chicken, cilantro, peanuts and fresh bean sprouts, if desired.
Modified from the recipe at Large Family Table

Baked Chicken with Mushrooms and Artichokes

3 lbs large boneless, skinless chicken breasts
2 teaspoons smoked paprika
1 ½ teaspoons dried thyme leaves
1 teaspoon salt
½ teaspoon black pepper
1 (14 ounce) can quartered artichokes in water, drained
1 tablespoon butter
1 (8 ounce) package sliced baby bella mushrooms
1 Tablespoon cornstarch
¾ cup chicken stock
½ cup heavy cream
1 package egg noodles

Preheat oven to 375 degrees. Grease a 9×13 inch baking dishes with non-stick cooking spray.
Slice chicken in half through the thickness of the breast horizontally and place in the prepared baking dish.
Mix dry seasonings together. Reserve 1 teaspoon and sprinkle the remaining seasoning blend over chicken.
Bake for 30 to 40 minutes (depending on the thickness of the chicken breast).
Meanwhile, in a large skillet over medium heat, melt butter. Add mushrooms and reserved seasoning. Cook, tossing mushrooms in seasoning, for about 5 minutes or until mushrooms are tender. Add artichoke hearts to the pan.
Mix together cornstarch and vegetable stock. Pour over mushrooms and bring to a boil. Add cream and stir until thickened, about 4 minutes.
Cook egg noodles and serve chicken and vegetables over egg noodles.

Instant Pot Creamy Garlic Parmesan Chicken

3 pounds chicken breast, cubed
1 teaspoon salt
1 ½ tablespoon Italian seasoning blend (oregano, basil, thyme)
2 teaspoons paprika
½ teaspoon white pepper
¼ cup olive oil, divided
2 cloves garlic, minced

1 cup chicken broth
½ cup (1 stick) butter
2 cups heavy cream
4 ounces (½ package) cream cheese, softened
1 cup finely grated Parmesan cheese

Mix together dry seasonings and toss together with the chicken.
Set the pressure cooker to “saute” until hot. In small batches, brown the chicken in olive oil. Set aside and keep warm.
When all of the chicken is browned, deglaze the bottom of the pressure cooker by adding the chicken broth and scraping the bottom with a wooden spoon.
Return the chicken to the electric pressure cooker and stir in the garlic.
Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. After the cycle, perform a quick release.
Stir in the remaining ingredients until the cheese has melted.
Serve over rice or egg noodles. Garnish with black pepper, additional Parmesan and/or fresh basil if desired.

Source: Large Family Table

Tuscan Chicken Shepherd’s Pie

12 lbs russet potatoes (peeled and diced)
salt and pepper (for seasoning)
olive oil (for sauteing)
15 lbs roasted boneless chicken breast – cut into large pieces
3 medium onions – diced
10 cloves garlic – minced
10 cups diced carrots
10 cans white beans, drained and rinsed
2 sticks butter
1/2 cup flour
6 cups chicken stock
2 Tbl poultry seasoning (or to taste)
3 cups Mozzarella cheese 
1 cup Parmesan cheese 

Preheat oven to 350. Place potatoes in saucepan with enough water to cover. Add 1 tbl salt. Cover and cook potatoes until tender. While potatoes are cooking, heat olive oil in skillet and add onion and garlic, cook until soft.
Melt 1 stick butter and flour in saucepan and allow to cook, stirring for 3 minutes. Add onion, garlic, carrots, chicken broth and poultry seasoning. Whisk to combine and cook for 3-5 minutes. Add chicken and beans and stir to combine. Divide between 2 large pans.

Drain the potatoes. Add 1 stick butter, Mozzarella cheese and mash. Add enough milk to preferred consistency. Spread on top of chicken and beans mixture. Sprinkle Parmesan cheese on top. Put in oven to brown/bake for 15 – 20 minutes.

Serves 50

Source: Cooking for a Crowd

Orange-Ginger Chicken Stir-Fry

18 cups cooked brown rice

18 cups cubed grilled chicken
4 cups snap peas
6 cups carrots, chopped into coins
4 cups onions, chopped (divided)
6 cups cauliflower, chopped into small florets
16 cups fresh bok choy, diced
10 cloves garlic, minced
8 oz. soy sauce
½ cup orange juice
zest of 1 orange
4 Tbl powdered ginger
8 oz. honey
2 Tbl chili oil
¼ cup corn starch
32 oz. chicken broth
toasted sesame seeds, for garnish
Olive or Canola oil, for cooking

Prep: Preheat oven to 375. Cook rice according to package instructions and divide among three large serving pans. Toss vegetables (reserve half of the onions to use with bok choy) in olive oiland place in pan. Do not add salt! (The soy in the sauce provides plenty of sodium.) Divide cooked chicken into pans over rice. Roast vegetables for 20 minutes in the oven..
Bok Choy: To cook the bok choy, heat olive oil in a large saucepan. Add 1 tbl of the minced garlic and cook until fragrant. Add remaining 2 cups onions and cook until translucent. Add a couple of dashes of soy sauce. Finally, add the bok choy to the pan, stirring continuously until leaves wilt. This is easiest when done in batches.
Sauce: Meanwhile, whisk the cornstarch and chicken broth together in a bowl. In a separate bowl, combine 1 cup soy sauce, orange juice, honey, ginger, chili oil, and orange zest. In a large pot, cook garlic in EVOO until fragrant. Add soy sauce mixture and heat until boiling. Pour in the cornstarch slurry and stir continuously until desired thickness is attained. If the sauce gets too thick, thin it with equal parts orange juice and chicken broth.

Makes 50 servings

Source: Cook For a Crowd

Instant Pot Hawaiian Chicken

3 pounds boneless, skinless chicken breasts or thighs, cut into pieces
1 (20 ounce) can pineapple chunks in juice, reserving 2 tablespoons of the juice
1 red bell pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
⅓ cup low sodium soy sauce
2 tablespoons sesame oil
1 teaspoon garlic powder
½ teaspoon ground or minced ginger
⅓ cup brown sugar
⅓ cup Hoisin sauce
2 Tablespoons cornstarch


Place all ingredients EXCEPT 2 tablespoons pineapple juice and cornstarch in pressure cooker liner. Stir.
Cover the pressure cooker and set the valve to sealing. Cook on “manual” or “pressure cook” for 5 minutes. Release naturally for 10 minutes before quick release to remove the remaining pressure.

Remove the lid and turn the pressure cooker to “saute.”
In a small bowl, stir together the reserved pineapple juice and cornstarch to create a slurry. Pour into pressure cooker and stir gently to combine. Allow chicken to simmer for 3 to 5 minutes or until the sauce thickens.

Serve over rice or noodles.

Notes: A variation can be made by substituting barbecue sauce (especially Sweet Baby Ray's Hawaiian Style Barbecue Sauce) for the Hoisin sauce.

Source: Large Family Table

Asian Chicken and Noodle Soup

3 Tbsp Canola oil 

4 ¹⁄4 cups Onions, fresh, peeled, ¹⁄4" diced  

4 Tbsp Ginger, fresh, grated OR 2 Tbsp ginger, ground 

2 tsp Garlic, jarred, minced 

1 tsp  Salt, table 

2 tsp Black pepper, ground 

2 lb 6 oz Chicken breast, boneless, skinless, cooked, ¹⁄2″ diced 

4 quarts Chicken broth

¹⁄2 cup Soy sauce, low-sodium  

12¹⁄2 oz Stir-fry/Chinese egg noodles, enriched, uncooked  

12¹⁄2 oz OR 6 ¹⁄4 cups Cabbage, fresh, shredded 

1 lb 1 oz Spinach, fresh, baby leaves, whole, packed  

²⁄3 cup Green onions with tops, fresh, chopped

2 tsp Sesame oil  

Heat canola oil in a large pot over medium–high heat. Add onions and cook for 5 minutes or until onions are soft.  Stir in ginger, garlic, salt, and pepper. Cook for 3 minutes or until ginger and garlic become fragrant. Add chicken, chicken broth, and soy sauce. Bring to a boil and continue cooking on medium–high heat, about 15–17 minutes.   Stir in noodles and cabbage. Cook for 4 minutes or until noodles are soft.  Stir in spinach, green onions, and sesame oil. Remove from heat.  Makes 25 1¹⁄4 cup servings.

Creamy Chicken Soup

6 oz OR ¾ cup Margarine OR Butter

1 cup Celery, fresh, diced 

¾ cup Flour, whole-wheat or all-purpose 

1 qt Chicken broth 

2 qt Milk  

1 tsp Pepper, black or white, ground 

½tsp Salt 

2 Tbsp Garlic powder 

2 Tbsp Onion powder  

1 Tbsp Oregano

2 cups Half-and-half

1 lb 9 oz Chicken (cooked) ½" diced 

1 (15 oz.) can Corn, cream style

Melt margarine in a large stock pot. Add celery. Sauté uncovered over medium heat for 1– 2 minutes. Add flour. Simmer uncovered over medium heat for 1–2 minutes. Slowly add chicken broth, stirring constantly until smooth and thickened. Cook uncovered over medium heat for 2–5 minutes. Slowly add milk, pepper, salt, garlic powder, onion powder, and oregano. Simmer uncovered over medium heat for 5–10 minutes.

Add half and half. Stir well. Reduce heat to low. Purée ingredients in stock pot with an immersion mixer for 3–5 minutes until mixture has a smooth consistency. Add chicken and corn. Simmer uncovered over medium heat for 5 minutes. Stir well.

Makes 25 (1 cup) servings.

Jalapeno Popper Soup

3 pounds chicken breast, cubed

½ cup (1 stick) butter

1 onion, diced

2 tablespoons taco seasoning blend

6 to 8 jalapenos, seeded, stems/membranes removed, and sliced

4 cloves garlic, minced

4 cups chicken broth

1 (8 ounce) package cream cheese, softened

1 cups shredded medium cheddar cheese

2 cups shredded monterey jack cheese

1 ½ cup heavy cream

Instructions for the Instant Pot

Set the pressure cooker to “saute” until hot. In small batches, brown the chicken and onions in butter. Set aside and keep warm.

When all of the chicken is browned, deglaze the bottom of the pressure cooker by adding the chicken broth and scraping the bottom with a wooden spoon.

Return the chicken and onions to the electric pressure cooker and add garlic, seasonings, and jalapeno. Stir together.

Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. After the cycle, allow a natural release for at least 5 minutes.

Stir in the remaining ingredients until the cheese is melted and smooth.

For the slow cooker:

In a large skillet, brown the chicken on all sides before adding to the slow cooker.

Prepare the slow cooker crock with non-stick cooking spray. Add the chicken, onions, jalapenos, garlic, and dry seasoning. 

Reduce the chicken broth to 3 ½ cups. Pour over chicken.

Cover and cook on low for 5 to 6 hours. 

Prior to servings, stir in the cheeses and heavy whipping cream until melted and smooth.

• *Note: If taco seasoning blend is not available, use these seasonings as a substitute:

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons salt

1 teaspoon black pepper

½ teaspoon dried oregano

½ teaspoon paprika

Source: Large Family Table

Pineapple Chicken

1/2 cup Pineapple juice

1 tsp Salt

1 tsp  Black pepper, ground

1/2 cup Soy sauce, low-sodium

2 lb 6 oz Chicken breast, boneless, skinless, cooked, 1/2" diced 

2 cups Brown or white rice, regular, uncooked

1/2 cup Canola oil 

2 qt Pineapple with juice, canned, crushed, packed in juice or light syrup

12 oz Green onions with tops, fresh, thinly sliced 

1 lb Celery, fresh, 1/4" diced

1/3 cup Sugar

1/3 cup Cornstarch

In a plastic bag or large bowl stir together pineapple juice, salt, pepper, and soy sauce. Marinate chicken for 1 hour.

Cook rice as directed on the package. 

Heat half of the oil (1/4 cup) in a large stockpot. Reserve remaining oil. Sauté green onions and celery for 5–7 minutes or until celery begins to cook, but stays crunchy. Stir frequently. Remove vegetables and set aside. Add remaining oil to the pot. Add chicken and marinade and pineapple with juice to pot. Continue cooking on medium–high heat and bring to a boil, 7–10 minutes. Stir frequently. 

Make cornstarch mixture: In a small bowl whisk 2 cups water together with sugar and cornstarch until smooth. Stir sugar, cornstarch mixture into the chicken and pineapple. Bring to a boil. Reduce heat and cook for 5 minutes, or until sauce is thick. Stir frequently. Add more water if too thick. Stir celery and green onions into pineapple chicken mixture and cook for 5 minutes. 

Makes 25 2/3 cup servings pineapple chicken over 1/4 cup cooked rice.

Noodles with Satay Sauce

1 lb Spaghetti noodles, whole grain or regular, uncooked  

2 lb -3 lbs Chicken breast, boneless, skinless, fresh or frozen, raw, ¹⁄2" diced

2 lb 10 oz Broccoli, frozen, cut and thawed

³⁄4 cup Peanut butter, smooth

³⁄4 cup Water

³⁄4 cup Soy sauce, low-sodium 

¹⁄4 cup Cider vinegar

¹⁄4 cup Sugar, granulated

2 tsp Ginger root, raw, minced

4 cloves OR 2 tsp Garlic, fresh, minced

¹⁄2 tsp Red pepper flakes

4 tsp Cornstarch 

¹⁄2 cup Green onion with tops, fresh, chopped (optional)

¹⁄2 cup Cilantro, fresh, chopped (optional)

25 Lime wedges, fresh (optional) 

Red Pepper Flakes (optional)

Cook spaghetti noodles until al dente, breaking in half when added to boiling water. Do not overcook. Drain well. Coat two extra-large skillets, a flat top, or a griddle with nonstick cooking spray. Over medium–high heat, brown all sides of diced chicken, 10–15 minutes.

Add thawed and drained broccoli to the skillet and cook for 15 minutes, or until broccoli is tender, but not mushy.  

Prepare sauce:      

In a medium microwavable bowl, combine peanut butter, ¹⁄2 cup of warm water, soy sauce, cider vinegar, sugar, ginger, garlic, and red pepper flakes. Microwave sauce for 1 minute; whisk sauce and microwave for 1 more minute, whisk again. (Note: Sauce will look stringy.) In a small bowl, whisk remaining ¹⁄4 cup warm water with cornstarch to make a slurry. Be sure cornstarch is fully dissolved in the water before adding slurry to the sauce. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 1 minute or until thick. Whisk until sauce is a smooth-thick consistency. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 2 minutes or until thick. Whisk until sauce is a smooth-thick consistency.     

In a large bowl, toss peanut sauce, chicken, broccoli, and noodles. Garnish each serving with a sprinkle of red pepper flakes,1 tsp of green onions, 1 tsp of cilantro, and one lime wedge  

Makes 25 ³⁄4 cup servings. Serve hot or cold.