Teriyaki Chicken

INGREDIENTS

• 1/2 cup teriyaki sauce
• 1/2 cup chicken broth
• 1/3 cup brown sugar, packed
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 teaspoon sesame oil
• 6 boneless, skinless chicken thighs
• 1 green onion, thinly sliced for garnish
• Sesame seeds, for garnish

INSTRUCTIONS

• In a large bowl, whisk together teriyaki sauce, chicken broth, brown sugar, soy sauce, garlic and sesame oil.
• Place chicken breasts into a slow cooker. Add teriyaki mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
• Remove chicken breasts from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.

Mongolian Beef

INGREDIENTS:

• 1 1/2 lbs Flank Steak
• 1/4 c Cornstarch
• 2 T Olive Oil
• 1 t minced Garlic
• 3/4 c Soy Sauce
• 3/4 c Water
• 3/4 c Brown Sugar
• 1 c grated Carrots
• Green Onions for garnish

 

INSTRUCTIONS:

 

1. Cut flank steak into thin strips.  In a ziplock bag, add flank steak pieces and cornstarch.  Shake to coat.
2.  Add olive oil, garlic, soy sauce, water, brown sugar and carrots to slow cooker.  Stir ingredients.  Add coated flank steak and stir again until coated in sauce.
3. Cook on high for 2-3 hours or on low 4-5 hours until cooked through and tender.  Serve over rice and garnish with green onions.

Green Chile Chicken Enchilada Casserole

4 cooked chicken breasts, shredded

8 ounces sour cream

2 cups grated and drained zucchini

garlic salt to taste

14 corn tortillas

1 (28 ounce) can green chile enchilada sauce

16 ounces Monterey Jack cheese, shredded

 

Mix chicken, sour cream, garlic, salt and zucchini together.  Layer enchilada sauce tortillas, chicken mixture and cheese.

 

Bake at 350 degrees for 45 minutes covered if thawed, longer if frozen.  Take foil off the last 10 minutes. Should be hot and bubbly.