Honey Sesame Chicken {Freezer to Crockpot}

1 lb chicken tenders
3 T olive oil
1 cup honey
2 T sesame seeds
1/2 cup soy sauce
1 tablespoon sesame oil
1 t. pepper
1 package frozen broccoli
1 can pineapple chunks

Place all ingredients except broccoli and pineapple in freezer bag, toss to coat and freeze.
To thaw, move from freezer to fridge overnight. Place in crockpot and cook on low for 3-4 hours. Steam the broccoli for just a few minutes. Remove chicken & cut into chunks, then return to sauce along with drained pineapple and broccoli. Toss to coat, serve over cooked rice.

Pineapple Upside-Down Cake

Preheat oven to: 350 degrees
Bake time: 1 hour

Melt: 1 stick of butter in a 9 x 9 cake pan
Smooth in: 1 cup brown sugar into melted butter in bottom of pan.
Cover with: 1 large can of drained crushed pineapple

Mix until creamy:

• 1/4 cup Crisco
• 3/4 cup sugar
• 1 egg
• 1/2 cup milk with 1/2 tesp of the pineapple juice (or vinegar)

Add to above mixture:

• 1.2 tesp. salt
• 1.5 cup flour
• 2 tesp. baking powder

Spread batter over pineapple.
Bake 1 hour. Remove from pan while still warm. Invert onto platter.

Double the recipe for a 9x13 pan.

Dump Cake

Prep time: < 10 minutes
Bake time: 30 minutes
Servings: 9 - 12

• 1 can of crushed pineapple
• 1 can of cherry pie filling
• 1 cake mix (yellow, white, or carrot are best)
• 1 stick of butter, fully melted
  
• 1/2 C. chopped pecans or walnuts

Dump the ingredients into an ungreased 9 x 13 pan in the order listed, making sure you spread each item out well before adding the next. Bake at 350 for about 30 minutes, or until the top is browned and it looks "set".

This is, by far, one of the most simple cake recipes to make. It turns out sort of like a cobbler, so don't expect it to be firm in the middle like a regular cake. It's also really good with a scoop of vanilla ice cream. :)

Grilled Teriyaki Kabobs

Prep time: 20 minutes
Grill time: 15 minutes
Serves: 4 (2 kabobs per person)

• 4 small boneless, skinless chicken breasts (or 2 large ones)
• 1 red or orange bell pepper
• 1 green bell pepper
• 1 can of pineapple chunks
• 1 purple or Vidalia onion
• cherry or grape tomatoes (optional)
  
• 1/4 C. soy sauce
• 2 T. olive oil
  
• 1 tesp garlic powder
• seasoned salt (to taste)
  
• 8 kabob skewers (if they are wooden, soak them in water 10 minutes before assembling)

In a medium bowl mix together: juice off the pineapple, 1/4 C. soy sauce, 1 tesp. garlic powder and 2 T. olive oil. Cut chicken into about 1.5 inch chunks (kabob size), add to marinade, and toss well. Cover and refrigerate while you prepare other ingredients.

*If you have time, its better to allow the chicken to marinade for 30-60 minutes.

Chop peppers and onion to size comparable to chicken pieces. It is not necessary to cut tomatoes in half.

Now you're ready to assemble the kabobs: just arrange the veggies, pineapple, and chicken onto the skewers however you like. *Hint: they stay together better if you put peppers on both ends with the skin side facing out.

Sprinkle lightly with seasoned salt and grill over medium heat for about 15 minutes, turning about every 5 minutes so each side touches the grill.

Of course, you can change the ingredients to suit your taste. Some people like button mushrooms on their kabobs, but I'm not a fan.

Serve with brown rice. For an extra kick, substitute 1/2 C. of the water to cook the rice with 1/2 C. of the pineapple juice + 1 Tbs. soy sauce.

I made this last night for my family and it was a big hit. The brown rice compliments the flavors perfectly. We also served steamed broccoli and carrots as a side dish, which went well with the other items. Best of all - this is a very healthful yet flavorful meal.

Also, check out this recipe for a yummy cool dessert to finish off the meal.