Waikikik Chicken Wave Runner

2 tbsp oil

4 cups old cooked rice

1 small onion, thinly sliced

and separated into rings

1 1/2 cups broccoli florets

2 tbsp diced ginger rot

2 cups cubed rotisserie chicken

1/2 cup apricot preserves

1/2 cup toasted sliced almonds

Heat oil in large nonstick skillet over medium heat

Add rice and onion; saute until rice is golden, stirring often.

Add broccoli and ginger.

Cook until broccoli is crisp and tender

Add chicken and preserves.

Heat through, stirring often.

Add almonds.

Serve while hot.

Serves 4

490 cal, 12g fat, 78g carbs, 18g pro, 3g fiber

Cilantro Lime Rice

4 cups water

2 cups rice

1 lime

4 chicken boullion cubes

2 T butter

1/4 cup chopped cilantro

pinch salt

Combine in rice cooker.

About 20-25 minutes.

This will serve 10 to 15 people.

(I double it for ten 10 15 people)

Cafe Rio Sweet Pull Pork

6 lbs. pork roast

2 cups water

1 cup coca-cola

1 pkg lipton onion soup mix

16 oz salsa

1 cup brown sugar

taco sauce

Cook first 4 ingredients in crock pot

for 6-8 hours on low.

Shred the pork with two forks.

After pulled, add salsa, brown sugar,

1 cup of cooking juice and some taco sauce.

Cafe Rio Dressing

1 1/3 c sour cream

3/4 c mayonnaise

1 bunch cilantro

1 pkg ranch dressing mix

4 tsp salsa verde (green salsa)

2 cloves of garlic

1/8 tsp Tabasco sauce

juice of 1 lime

Mix together in the blender.

Refrigerate.

Dinnertime Quesadillas

Makes: 4 servings, two quesadillas each

2 cups shredded cooked chicken
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions
1/2 cup drained canned black beans, rinsed
1 cup Salsa
1 cup Mexican Style Finely Shredded Four Cheese
8 Flour Tortillas, (6 inch)

LAYER chicken, corn, onions, beans,

salsa and cheese evenly over one half of each tortilla.

FOLD tortillas in half to enclose filling.

COOK one or two quesadillas at a time in large

nonstick skillet on medium-high heat 3 min.

on each side or until quesadillas are lightly

browned on both sides and cheese is melted.

Nutrition Information
Calories: 500
Total fat: 18 g
Carbohydrate: 51

Thanks to Kraft Food.com

Green Chili Taco Soup

1 box of chicken broth
2 pre baked chicken breast
1 bottle of green chili salsa
4 cans white navy beans

Cook until warm

Serve with tortilla chips and sour cream

Taco Soup By Audra

1 can kidney beans
1 can black beans
1 can corn
1 can diced tomatoes
1 can tomato sauce
1 can slice olives
2 chicken breast
1 packet of dry ranch dressing
1 packet of taco seasoning

Serve with tortilla chips and sour cream

Cinnamon Rolls

1/2 cup shortening
2 cups scalded milk
1 cup mashed potato's
3Tbls yeast
1/2 cup water
2 eggs slightly beaten
1 cup sugar
1 tsp salt
7 cups flour

Okay now put shortening in mixing bowl, pour scalded milk over and let cool to luke warm
Add eggs, sugar, slat, mashed potato's, and four cups of flour. beat all together until smooth.
Then add yeast and the rest of the flour.
Mix tell soft sticky ball, put in a big bowl, spray it first with pam, cover with damp towel and let rise until double in size, divide dough in half, make it 1/4 to 1/2 in thick when rolling it out. melt a whole cube of butter and spread over the dough then add as much sugar and cinnamon as you want I like lots and I mean lots. Then roll it up hotdog way and then use a piece of string to cut it into 1 inch sections. place on cookie sheet and let rise again. about double in size.
Cook at 350 for 20 mins.

the last ones I made I only cooked or like 15 mins. so just watch them, you want them to be light golden brown when you take them out.

The frost them when they are almost cooled down. That way the frosting melts a little bit.

Low-Fat Garlic Spinich Dip

This zesty dip is easy to make and a healthy

choice for your next appetizer.

Serve with a crusty baguette, thinly sliced.

1/2 cup light mayonnaise

1 1/2 plain low-fat yogurt

4 green onions, thinly sliced

1/4 cup lime juice

3 cloves garlic, minced

One 10 ounce package frozen chopped

spinach, thawed, drained, and squeezed dry.

Combine all ingredients in a bowl. Cover and refrigerate for 30 minutes to allow the flavors to blend.

Source: Cooking.com