Ingredients
1 lb ground beef
2 cans spinich (drained)
1 large can Durkee Fried Onion Rings (Or Frenches Taste Toppers)
1 Tbls. of White Cooking Wine
1 Tbls. of Garlic Salt
1 Tsp. of Pepper
1 Lg. Can of Campbell's Cream of Mushroom Soup
Brown ground beef, garlic salt, pepper in a frying pan. Remove excess grease. In a 9 in. pie pan or casserole dish....Mix Ground Beef, 1/2 can of Cream of Mushroom Soup, 1 can of spinich and 1 Tbls of White Cooking Wine. Layer 2nd can of spinich and top with remaining 1/2 can of soup. Top with French Fried Onion Rings Heat uncovered at 350 degrees for 30 min
1 whole chicken breasts split, skinned, and boned (about 1 lb)
2 tbs olive oil
1 medium red bell pepper, cut into 1/4 inch strips
1 meduim yellow bell pepper, cut into 1/4 inch strips
1 can(8oz) unsweetened pineapple chunks in juice
1/2 cup picante sauce
2tbs chopped cilantro of fresh parsley
2-3 tsp grated ginger of 1 tsp ground ginger
Lightly salt chicken breasts. Heat oil in large skillet over medium heat. Add chicken and cook five minutes on each side or until light brown and tender. Remove chicken from pan and keep warm. Add pepper strips, pineapple with juice, picante sauce, cilantro, and ginger to skillet. Cook, stirring frequently , five to seven minutes or until peppers are tender and sauce is thickened. Return chicken to skillet and heat through. Serve on a bed of brown rice.
