Hawaiian Chicken

6 boneless, skinless chicken breasts
1/2 cup ketchup
1/2 tsp. Worcestershire sauce
1 tsp. mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar

Mix all ingredients together. 350 degrees for 45 minutes or slow cooker 4-6 hours. Serve over rice.

Freeze- place chicken in bag, pour sauce mixture over chicken in bag.

From Girlfriends on the Go.

Thanks for letting me join the group!

Cafe Rio Pork

Cafe Rio Pork

5-6 lbs. pork

1 16 oz. bottle of salsa

1 can of Coke

2 cups brown sugar

1\2 bottle of La Victoria Red Sauce

Cilantro, optional. (I forgot to add it to yours!)

Directions:

Place pork in crock pot. Cool on low for about 6 hours. (Should be tender enough to shred with a fork) Pour off liquid. Shred pork. Mix other ingredients together and stir into the shredded pork. Cook an additional 1-3 hours on low. (I cooked ours for a total of 10 hours)

You can serve this on a tortilla as a burrito or taco. Or you could put this together like a salad at Cafe Rio. You could also just serve with rice.

Here are some other "CAFE RIO INSPIRED" recipes I came across that you could try.

LIME-CILANTRO RICE

2 c. long grain rice

1 bunch cilantro

juice of 2 limes

4 cloves of garlic

Directions:

Chop garlic and cilantro. Heat 2 T. oil in skillet. Add rice and all chopped ingredients. Saute 3-5 minutes, stirring frequently. Put 4 cups of water and lime juice in a rice cooker. Add rice mixture to rice cooker and cook according to cookers directions.

CREAMY TOMATILLA RANCH

1 packet Hidden Valley Ranch Buttermilk dressing

1 c. buttermilk

1 c. mayonnaise

3 tomatillas, chopped. (they apparently look like green tomatoes with husks...?)

2 cloves of garlic, chopped

1 c. fresh cilantro

1\2 tsp. cayenne pepper, optional

Blend all ingredients together in a blender. Refrigerate. Will last for 2 weeks in refrigerator.