Pineapple Chicken

Pineapple Chicken

I made this dish on a whim, not sure how it turned out and my sister claims its my best yet! Its super easy as well as fast for those in a rush. I paired the chicken with brown rice and fresh corn on the cob.

Ingredients:

6 Boneless chicken breasts

Soy Vay Island Terrayaki sauce

Unsweetened pineapple slices

Directions:

The night before, clean chicken breasts and rest in a pan. Pour enough Soy Vay so that it coats every piece of chicken and there is about 1/4 of an inch of juice sitting on the bottom of the pan. Next, semi-drain the pineapple juice out of the can. Add remaining juice and pineapples over the chicken. When ready to cook you simply pour the sauce from the pan in your saute pan, allow it to heat up over medium heat. Once the sauce is bubbling add first 3 pieces of chicken. Cook for about 6 minutes or until brown. Repeat with the next 3 pieces.

Oreo Cookie Pudding

Oreo Cookie Pudding inspired by Dustin

My boyfriend absolutely loves oreo cookies, so for our labor day family picnic he asked me to make an oreo cookie dessert similar to one he had at a fourth of July picnic. Needless to say, we came up with this recipe and it was a big hit! The cream cheese is key to giving the pudding an extra sweetness. I also reccomend instant pudding because it sets and chills faster.

Ingredients

1 sm. pkg. Oreo cookies

1 lg. pkg. instant vanilla pudding

1 lg. pkg. instant chocolate pudding

1 (8 oz.) cream cheese, softened

1 container Cool Whip

Directions:

Crumble cookies and place in bottom of a large bowl. Make puddings following package directions and add 4 ounce cream cheese to each kind of pudding. Layer one pudding on top of cookies, then the other. Follow with layer of Cool whip. Top with whole or crumbled Oreo cookies. Chill and serve.