Chinese Chicken--Dana

2 lbs. chicken (either tenders or cubed)
1 onion cut into large pieces
1 green bell pepper cut into large pieces
1 can pineapple chunks
Sauce (I always double this sauce recipe as Jim likes it saucy):
1 T. soy sauce
3/4 cup honey
1/4 cup pineapple juice
1/2 cup vinegar
4 T. ketchup
1 1/2 tsp. salt
1/4 tsp. ground ginger
Cook the sauce ingredients until warm and combined. Cook the chicken until crispy. I like to coat the chicken in salt, pepper, and cornstarch and frying in a little olive oil to get it nice and crispy. In a 9x13 layer the onion, bell pepper, and pineapple chunks, and chicken. Pour the sauce over it all and bake at 350 for about 30 minutes until heated through and sauce is bubbling.
For cooking club: Thaw ingredients and then follow above directions for cooking.
Serve with rice and some steamed vegetables.

Montery Chicken Casserole--Dana

2 cups water
1 cup uncooked rice
1 T. chicken bouillon or 3 cubes
1 16oz. carton sour cream
1/8 tsp pepper
1/2 cup bell pepper (red or green)
2 cups cubed, cooked chicken
1 1/2 cups shredded Pepper-jack cheese
1 can (4oz.) chopped green chilies, undrained
Heat oven to 350... Combine water, rice, and bouillon. Bring to a boil. Reduce heat, cover, and simmer 15-20 minutes. Combine all ingredients except 1/2 cup cheese; mix well. Bake in 9x13 pan for 25 minutes. Top with remaining cheese and bake 3 more minutes.

Notes: I usually split this into two 8x8 pans and freeze one for later. I also season the chicken when I cook it with salt and pepper. We sometimes make it without the chicken for a yummy side dish.
For cooking club: First thaw and then bake according to the recipe. If it is still somewhat frozen, just cook longer. I find it is moister if you leave the tinfoil on it for the 25 minutes.
Serve with fresh bread and a big salad.

WW Points = 6 per serving (4 servings per dish)