Liz's Marinated Grilled Chicken and Watermelon Salsa

Marinade Ingredients

• 1 Tbs Fresh Oregano or 1 tsp Dried Oregano
• 1 Tbs Olive Oil
• 3/4 tsp Cumin
• 1/2 tsp Salt
• 3 Garlic Cloves Minced
• 4 Chicken Breasts

Salsa Ingredients

• 2 Cups Watermelon Diced to 1/2 Inch
• 1 Cup Mango 1/2 Inch diced (Or Canned Peaches)
• 1/4 Cup Red Onion Finely Chopped
• 2 Tbs Jalepeno Peppers Seeded and Finely Chopped
• 1 Tbs Lime Juice
• 1/2 tsp Sugar
• 1/4 tsp Salt

Combine Marinade Ingredients in Ziploc Bag and mix. Add Chicken and coat in bag. Refridgerate 4 hours turning once or twice.

Combine Salsa ingredients and stir. Refrigerate until ready to serve.

Grill chicken on preheated grill with cooking spray. Grill 5 minutes on each side until cooked thoroughly.

Serve over rice with salsa.

Ham Fried Rice

• 3 Cups Brown or White Rice Cooked and Cooled
• 1 1/2 Cups Diced Ham
• 2 Tbs Sesame Oil (I made without since I didn't have any and its still good)
• 2 Tbs Coconut Oil
• 1 Tbs Minced Garlic
• 1 Tsp Ginger
• 2 Eggs
• 2 Tbs Soy Sauce
• 2 Tbs Teryaki Sauce
• 2-3 Cups of assorted veggies Examples- Broccoli, Onion, Carrots, Water Chestnuts, Corn, Peas. (Anything you have and want works.)

In Wok or large Skillet heat Sesame and coconut oil over medium heat, Add garlic, ginger, and veggies desired. Stir Fry until tender. 

Add eggs scrambled and mix through veggies until egg is cooked through. Add rice and ham stirring until heated through. Remove from heat and add soy and teryaki sauce. Serve immediately.

Six Sisters' Stuff Crockpot Chicken Teryaki

• 1 Cup Chicken Broth
• 1/2 Cup Teriyaki Sauce
• 1/3 Cup Brown Sugar
• 3 Minced Garlic Cloves
• 1 lb Skinless Boneless Chicken
• 2 Cups Cooked Rice
• 1 Cup Cooked Carrots
• 1 Cup cooked Broccoli
•  1/2 Cup Teriyaki Sauce

Put chicken and 1/2 cup teryaki sauce in ziploc and marinate for an hour or overnight.
Add first four ingredients in crockpot and mix, add chicken juices from bag. Cook on low for 4-6 hours. Shred chicken and put back in sauce. Spoon chicken, broccoli, and carrots over rice.

Laura's Cafe Rio Sweet Pork Salad

Sweet Pork

• 2 lbs Pork
• 3 Cans Coke
• 1/4 C. Brown Sugar
• Dash of Garlic salt
•  1/4 C. Water
• 1 Can Sliced Green Chiles
• 3/4 Can Enchilada Sauce
• 1 C. Brown Sugar

Put pork in a heavy duty ziploc bag to marinade. Add a can and a half of coke and 1/4 c. brown sugar. marinade a few hours or overnight.

Drain marinade and put pork, 1/2 cup of coke, water, and garlic salt in crock pot on high for about 3-4 hours. (Or until it shreds easily. Don't let it get too dry) Remove pork from crock pot and drain any liquid left in pot. Shred pork.

In food processor or blender blend 1/2 can coke, chiles, enchilada sauce, and brown sugar. (about a cup or to taste) if its too thick add more coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours then serve.

Black Beans

• 2 Tbs Olive Oil
• 2 Cl Minced Garlic
• 2 Cans Black Beans
• 1 tsp Salt
• 1 tsp Cumin
• 2 Tbs Cilantro

Suate olive oil and garlic in pan then add all other ingredients

Cilantro Lime Rice

• 1 1/2 C. rice
• 1 tsp butter
• 2 cloves minced Garlic
• 1 tsp Lime Juice
• 16 Oz. (2 C.) Chicken Broth

Bring all ingredients to boil, reduce heat, simmer until done. Then add 

• 1 Tbs Lime
• 2 tsp Sugar
• 3 Tbs Cilantro

Cilantro Ranch Dressing

• 1 packet "Traditional" hiddeb valley ranch mix (not buttermilk)
• 1 C. Buttermilk
• 2 Tomatillos, husk removed and diced
• 1/2 bunch of cilantro
• 1 clove garlic
• Juice of One Lime
• 1 Jalepeno (remove seeds if you dont want it spicy.)

Mix all ingredients in blender. Store in fridge.