I tried out a new recipe by Controlling My Chaos and it was so yummy.  CLICK HERE to go to her site and get the recipe.  It will become a favorite of yours, especially if you like pineapple.

2-3 large skinless boneless chicken breasts, cubed
1/2 cup peanut butter
1 can coconut milk (approximately 2 cups)
1/4 cup sugar
dry roasted peanuts
Hot cooked rice

If your chicken is raw, saute in a tablespoon of oil until opaque. If already cooked and cubed, skip the saute.  Next stir in peanut butter, coconut milk and sugar, and cook over medium heat until bubbly. Serve immediately over hot cooked rice and garnish with dry roasted peanuts.

From the kitchen of: LuAnn Mason.   I recently got this recipe off a Yahoo group I’m subscribed to.  LuAnn shared her recipe and I knew I had to try it.  It is really yummy and a big hit with my children.

 1 can (10-3/4 oz) Cream of Mushroom Soup
 1/2 cup milk
 1/4 tsp. ground black pepper
 1/2 cup grated Parmesan cheese
 1 cup cooked broccoli
 2 cups cubed cooked chicken
 2 cups egg noodles, cooked and drained
 shredded cheddar cheese (as a garnish if desired)

Put all ingredients in pot on stove and stir until heated through.  Top with cheese and serve.

MEATBALLS:

 1 lb. ground beef
 1 egg
 1 TBSP cornstarch
 1 tsp. salt
 3 tsp. chopped onion (I prefer red onion but it doesn’t really matter)
 dash of pepper

Put all the ingredients in a bowl and mix together with your hand.  It will be somewhat sticky.  Form into balls and brown in a small amount of oil. 

Drain all but 1 TBSP oil.  Pour the meatballs and 1 TBSP oil in a dish and set aside. 

SAUCE:

 1 can pineapple tidbits (tidbits AND juice)
 3 TBSP cornstarch
 1 TBSP soy sauce
 3 TBSP vinegar
 6 TBSP water
 1/2 cup sugar

In your frying pan, mix the above ingredients until it thickens.  I usually mix the water and cornstarch seperately and then put it in the frying pan so it doesn’t make dumplings!  Put meatballs back in sauce and heat through.  Serve over rice and thoroughly enjoy!

 1 jar Alfredo sauce or 2 cans cream of chicken soup
 1 cup milk
 3 large potatoes, sliced lengthwise about 1/8 inch thick 
 5 tablespoons grated Parmesan cheese
 Salt (I prefer garlic salt)
 Pepper
 1-1/2 cups diced ham
 1 (10 ounce) package chopped frozen broccoli, thawed
 2 cups shredded Swiss cheese or colby jack

Preheat oven to 400.  Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.

In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.

Cover and bake at 400 degrees for 45 minutes, then uncover and bake at 350 degrees for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

OPTIONAL:  I have used a two medium zuchinni’s (diced) in place of broccoli and it was just as good! 

THIS DISH IS AWESOME.  You must try it!!!  You won’t regret it.