INGREDIENTS

Chicken:

3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola, vegetable or coconut oil

Sauce:

1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS

Preheat the oven to 325 degrees F.
Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
Whisk the eggs together in a shallow pie plate.
Heat the oil in a large skillet over medium heat until very hot and rippling.
Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil).
Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
Serve over hot, steamed rice.

Ingredients

1 lb. Ground Beef, browned and drained
1 can Beef Broth
1 can Pinto Beans
1 can Kidney Beans, drained
1 can Black Beans, rinsed and drained
1 can Petite Diced Tomatoes + liquid from can
1 can Corn + liquid from can
1 can Original Rotel
1 packet Hidden Valley Ranch Seasoning Mix
1 packet Taco Seasoning Mix or 3 tbsp. Homemade Taco Seasoning
For Garnish: Sour Cream, Shredded Cheddar and chopped Green Onions!

Instructions

Add all ingredients {except garnish ingredients} to Crockpot and stir well. Cook on High for 2 hours, or Low for 4 hours. Top with a dollop of Sour Cream, Shredded Cheddar and Chopped Green Onions. ENJOY!

INGREDIENTS

2 tablespoons olive oil
4 chicken breasts, boneless and skinless
Salt and Pepper, to taste
1 pound green beans
2 cups cherry tomatoes, halved
½ cup basil pesto

PREPARATION

1. In a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.

2. Add green beans and cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.

3. Serve immediately.

** Can also be served over spaghetti noodles or on rice.

Ingredients

1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Instructions

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