Best-Ever Meat Loaf

4 slices whole wheat bread
3/4 c. cold water
1 lb. lean ground beef
1 small onion, chopped
1 tsp. salt
dash of pepper
1 egg, slightly beaten
3 Tbsp. parmesan cheese
1/2 c. barbecue sauce

Break up bread and soak in cold water. Combine with meat and blend thoroughly; then add onion, s & p, egg, and cheese. Shape into loaf on a greased baking pan. Bake 375 for 1/2 hour. Pour on barbecue sauce and bake another 20 minutes. This meatloaf holds together and stays moist. It makes delicious cold sandwiches.

Hawaiian Chicken

1 lb boneless, skinless chicken breast, cut in pieces
16 oz stir fry vegetables
1/2 cup ketchup
1/2 tsp Worcestershire sauce
1 tsp mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar

Place chicken and vegetables in freezer bag. Mix remaining ingredients and pour sauce mixture over chicken and vegetables in bag.

Thaw; Cook in slow cooker on low for 4 to 6 hours.
Serve with rice.
Makes 4 servings

Chicken Adobo

2 pounds chicken

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup rice vinegar

2 cups of water

1 teaspoon paprika

5 bay leaves

4 tablespoons of cooking oil or olive oil

2 tablespoons cornstarch

Salt and pepper to taste

3 tablespoons water

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice.

Spinach Manicotti

Ingredients:
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped
spinach, thawed and squeezed dry
1 1/2 cups shredded mozzarella cheese,
divided
3/4 cup shredded Parmesan cheese,
divided
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 (28 ounce) jars spaghetti sauce
1 1/2 cups water

Directions:
1. In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 13-in. x 9-in. x 2-in. baking dish.
2. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight.'
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-50 minutes or until heated through.

Chicken Stir Fry

So, there is not much of a recipe for this.  It is more throwing things together, so here goes...
Ingredients:
4 chicken breasts (cooked in 1/2 cup water & 1/2 cup Mr. Yoshida's sauce on low for 7 hours)
2 & 1/2 cups frozen vegetables normandy style
2 & 1/2 cups frozen vegetables stir fry style
Directions:
After cooking chicken, cut up into smaller pieces
Add chicken and vegetables to freezer bag
Add 3/4 cup Mr. Yoshida's sweet & savory marinade & cooking sauce (bought at Costco)
Freeze
Cook:
Either thaw or leave frozen
Put in large skillet or pan & heat until vegetables and chicken are hot
Add more teryaki sauce or soy sauce if needed
Serve over rice
(Rice:  Put 4 cups of water & 2 cups of rice in pan.  Bring to boil.  Turn heat to low; cover & simmer for 15 minutes.)
Serves 4

Navajo Tacos

12 Rhodes Texas rolls, thawed and risen
vegetable oil for frying
1 lb ground beef
1 (15 oz) can pinto beans
1 envelope taco seasoning
2 cups shredded cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, diced
1 medium onion, chopped
1 cup sour cream
1 cup salsa

Flatten each roll to a 6-inch circle. Fry each side in vegetable oil at 375 degrees until golden brown. Follow directions on taco seasoning package to prepare ground beef. Add pinto beans and heat through. Place desired amount of ground beef mixture on warm fry bread. Top with desired toppings.

(from Girlfriends on the Go) This is the original recipe. I cut it in half to account for the smaller serving size.