South Pacific Chicken

I found this recipe on some random recipe site and thought it sounded interesting.
It’s pretty good. Not my favorite, but I will definitely make it again. It could be a little
sweeter, if you ask me. Maybe a tablespoon or two of brown sugar?

• 4 boneless/skinless chicken breasts
• 1 can chicken broth
• 1/4 cup vinegar 
• 1/4 cup soy sauce
• 3-4 garlic cloves, minced
• 1 can (20 oz.) pineapple tidbits, don’t drain
• 1 red pepper, chopped
• 5 green onions, sliced

Put your chicken in a crockpot. Add peppers and green onions. Mix the remaining ingredients in a bowl and pour over the chicken/veggies. Cook on low 6-8 hours.
Before serving, break chicken up into chunks or roughly shred. Ladle broth/chicken mixture over a bowl of rice.

Mom’s Frog-Eye Salad

There are lots of different variations of this salad. But this is by far my favorite.
My kids inhale this stuff. It’s super tasty, super easy, and can be
made ahead of time for any occasion.

• 6 oz. Acini de Pepe (found in the pasta aisle)
• 2 (15 oz.) cans Tropical Fruit, reserve 1 cup of juice
• 3-1/2 oz. Flaked Coconut
• 1 small pkg. Instant Vanilla Pudding
• 1 (8 oz.) Cool Whip
• 1/2 bag Mini-Marshmallows

Cook the acini as directed. Rinse and allow to cool completely. Add each of the remaining ingredients, except juice and marshmallows. Add 1/2 cup of the juice first. Mix together well. Add more juice if needed. Add the marshmallows right before serving. Enjoy!

Baked Potato Salad

This is my number 1 favorite potato salad recipe ever.
It tastes just like a baked potato with all of the best toppings.
It goes perfectly with all of the summertime BBQ flavors!

• 3 large baked potatoes, cooled, peeled and cubed
• 1/2 cup sour cream (I used lite and it tasted great)
• 1/2 cup mayonnaise (I always use the “made with olive oil” kind to save a few calories/fat)
• 8 slices bacon, cooked and crumbled (I use the precooked kind)
• 4 ounces shredded cheddar cheese, divided
• 2 green onions, sliced and then chopped
• 1/2 teaspoon fresh ground black pepper
• 1 dash celery salt or seasoning salt
• 1 dash garlic powder
• 1 dash paprika
• 1 tablespoon fresh parsley or chives

Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish. Transfer to a serving dish.

Top with reserved shredded cheddar, green onion slices and bacon crumbles.

{{When I make this for family get-togethers, I double this recipe.}}