Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight
 








 
   

 
Adding pictures just got easier! Upload pictures directly using your smart phone. P.S. Adding pictures via your computer is a breeze too!
 

 
search Recipes search Meals


Aloha Chicken with Hot Rice
by kelly ozinga

(4 ratings)
Rating Details
Rate this meal
Printable View
 

Recipes:
Aloha Chicken
by Mendy Erwin
serves: 4

(2 ratings)
Rating Details
Rate this recipe
Printable View
Print Index Cards
  Serve on a bed of hot, cooked rice. To make this recipe gluten-free, substitute rice flour, tapioca flour or cornstarch for the standard flour, and be sure to buy a brand of soy sauce that says it's gluten-free.
Ingredients:
  4   boneless, skinless chicken breasts
  1 T   flour
  1 T   oil
  1 (16 oz)   can pineapple chunks
  1 tsp   cornstarch
  1 T   honey
  1 T   teriyaki sauce
  1 T   soy sauce
  1/8 tsp   pepper
    cooked white rice
Directions:
  Flatten chicken to 1/4 thickness. Place flour in resealable bag. Add chicken and shake to coat. Brown chicken in oil in a skillet over medium heat for 3-5 minutes per side (until juices run clear). Remove from skillet and keep warm.

Drain pineapple, reserving juice. In small bowl combine c juice and cornstarch until smooth. Add to skillet. Stir in honey, teriyaki, soy sauce and pepper.

Boil 30 seconds or until thickened. Add pineapple w/ remaining juice and chicken. Heat through.

Serve on a bed of hot, cooked rice.
Categories:
 
  • Dairy Free
  • Ethnic Foods
  • Fall/Winter
  • Low Calorie
  • Low Carb
  • Low Fat
  • Low Sodium
  • Main Dishes
  • Poultry
  • Spring/Summer
  • Wheat Gluten Free
Rice
by Jes Mostek
serves: 4
No ratings
Rating Details
Rate this recipe
Printable View
Print Index Cards
  This is a recipe for simple cooked rice. Feel free to spice it up, literally, to suit your personal taste.

1 c. uncooked rice will yield about 2 1/2 c. cooked rice, that's 4 - 3/4 c. servings.

Brown rice has more health benefits than its white counterpart. But if your goal is to cook authentic Japanese or Chinese cuisine, sticky white rice is your objective.
Ingredients:
  1 c.   uncooked rice
  2 c.   water
  1/2 T.   butter, optional
    salt to taste
Directions:
  To cook the rice, you'll need either a rice cooker or a large, heavy-bottomed sauce pan with a tight-fitting lid (a clear lid works best so you can see into the pot without having to disturb the cooking process to check on your rice).

Check your rice and remove anything undesirable (i.e. black grains, etc.). Pre-rinsing your rice is recommended on most rice packages. This part is optional. Rinsing your rice will yield rice that is more fluffy, while cooking your rice without rinsing first will yield rice that is more sticky. This is your choice.

Combine uncooked rice with water and a pat of butter and/or seasonings, if desired. Give the rice and water a quick stir to ensure that all of the rice is submurged and evenly distributed in the pan.

If you're using the rice cooker, follow the manufacturer's instructions at this point, and you're done (usually just turn it on and walk away).

If you're using a sauce pan or stock pot, put the lid on the pot and heat over a high flame until it reaches a full boil, stirring once to ensure that the rice doesn't clump or stick (just like when you're cooking pasta).

Once the rice is cooking at a full boil, reduce the flame to low and cook on a slow simmer until the rice is done. Do not disturb the rice during this stage of cooking (no stirring).

Once you have brought the rice to a boil, it will take about 20 minutes for white rice to cook, and 30-40 minutes for brown rice to cook.

When the rice is done cooking, fluff with a fork and serve.
Categories:
 
  • Dairy Free
  • Ethnic Foods
  • Fall/Winter
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Pasta/Rice/Potatoes
  • Side Dishes
  • Spring/Summer
  • Vegetarian/Vegan
  • Wheat Gluten Free


Home:: Calendar:: Recipe Box:: Custom Meal Planner:: Submit/Manage Recipes:: Grocery List:: Blog:: Links:: About:: Support
© Monthly Meal Planner 2007-2009, custom graphics created by Kelly Simon