Real Life Solutions

Hey there Moms -I rounded up some quick, yummy and easy recipes for you all to try.   My family loves the Honey n Spice Chicken Kabobs.  Enjoy

Bacon and Egg Pita Pockets

2 pita bread rounds (white or whole wheat)
4 slices bacon
4 eggs
1 tablespoon milk
Salt and pepper to taste
Shredded Cheddar cheese

Cut pitas in half. Wrap in paper towel and warm in microwave.

Meanwhile, in medium skillet, fry bacon until crisp. Drain on paper towel. Pour off all grease except what clings to skillet. Whisk eggs with milk, salt and pepper. Pour into skillet; cook, stirring, over medium heat until softly scrambled; crumble in bacon.

Stuff pita pockets with cheese and eggs with bacon.

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Festive Fruit Salad

1 (20 ounce) can pineapple chunks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pears, drained and chopped
3 kiwifruit, peeled and sliced
2 large unpeeled apples, chopped
1 cup pecan halves
1 can passion fruit, drained
1 cup grapes

Drain pineapple, reserving juice. Set pineapple aside. Pour juice into a small saucepan; with sugar and flour. Bring to a boil. Remove from heat, cool. Refrigerate.

In a large bowl, combine pineapple, oranges, pears, kiwi, apples, passion fruit, grapes and pecans. Pour dressing over and blend well. Cover and chill for 1 hour.

Yields 12-16 servings.

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Honey ‘n’ Spice Chicken Kabobs

1 can drained pineapple chunks
1 medium green pepper
1/2 cup Heinz 57 Sauce
1/4 cup honey
4 skinless boneless chicken breast halves

Blanch green pepper in boiling water 1 minute; drain. Cut each chicken breast into 4 pieces. Alternately thread chicken, green pepper and pineapple onto skewers. Combine 57 Sauce and honey. Brush kabobs with 57 Sauce mixture. Broil, about 6 inches from heat source, 12 to 14 minutes, turning and brushing with 57 Sauce mixture once.

Makes 4 servings.

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Marmalade Chicken

2 pounds boneless skinless chicken breasts
1 cup orange marmalade
2 cups herbed seasoned stuffing
1/2 cup melted margarine or butter

Preheat oven to 400 degrees F.

Spread chicken pieces with marmalade (the more you use the sweeter it will be, so spread according to taste). Coat with stuffing.

Place in a greased 2-quart casserole dish. Drizzle top with margarine or butter. Bake for 30 minutes until brown and crispy.

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 Creole Meat Loaf

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 1/4 cups Heinz Tomato Ketchup
1 1/2 pounds lean ground beef
1 cup soft bread crumbs
1 egg, slightly beaten
1/2 teaspoon salt

Sauté onion, celery and green pepper in butter until vegetables are tender. Stir in ketchup; combine 1/2 cup this mixture with ground beef, bread crumbs, egg and salt. Form into 8 x 4-inch loaf in shallow baking pan. Bake at 350 degrees F 1 hour. Let stand 5 minutes before slicing.

Serve remaining sauce, cold or heated, over meat loaf.

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Baked Apples

4 crisp red apples
2 TBS fresh lemon juice
2 cups water
Filling
½ cup honey or maple syrup
½ cup raisins
½ cup chopped walnuts
1 tsp cinnamon
 

Directions:

Preheat oven to 350 Core apples using a melon baller leaving the bottom of apple so they hold the stuffing. Combine lemon juice and water, and place apples in it as you complete coring them.

Mix stuffing ingredients together and fill cavity of apples.

Place apples in a baking dish with about 1 cup of the lemon water in the bottom of the dish. Bake uncovered for about 50-60 minutes depending on size of apples, until they are tender. Drizzle juice from bottom of pan over apples and serve hot.