Shoyu Pork Roast

This is a very simple, fast to prepare & yummy meal. It’s a classic pork roast with a slight Asian taste to it from the added soy sauce.


1/3 c. Soy Sauce (I like Kikkoman)

2 Tbs Worcestershire Sauce

1 tsp Garlic Salt

1 Tbs Brown Sugar

1 or 2 small pork roasts (I like the ones from Costco)

Put the pork roasts in the crock pot (they can be frozen or not) and pour the soy sauce, Worcestershire sauce, garlic salt & brown sugar over the roasts.

Cook on low for 8 hours (or 4 hours on high, if you don’t have that much time.)

Serve with rice or potatoes and some steamed vegetables.

*You can also add fresh, frozen or canned pineapple and juice to make this more of a Hawaiian styled pork roast.


Sweet and Sour Apricot Chicken-SO easy!

1 cup Apricot or Apricot-Pineapple Jam (Peach works too)
1 cup Catalina Salad Dressing (or Russian or  French)
1 envelope dry onion soup mix (like Lipton)
3-5 lbs chicken (breasts, bone-in/boneless, thighs, tenders etc. frozen or not)
*The amount of chicken you use is very flexible.  If you use less, you’ll just have lots of sauce, and if you use more- you’ll have less sauce to spoon over rice, but there’s plenty to cook that much chicken.
1-Preheat oven to 350 degrees.  
2-Place the chicken in a 9×13”  pan.
3-Put the jam, Catalina dressing, cider vinegar and the onion soup packet in a bowl and stir to combine and pour over the chicken.
4-Bake for 45 minutes (if not frozen and 60 minutes if frozen.) Eat over rice.
This is a great, super easy, yummy recipe. I’m working on a “real food”/unprocessed version that I’ll be posting on the website soon.

Asian Lettuce Wraps (crock pot and quick stove top versions)

1 lb ground turkey  or 4 chicken breast halves
5 chopped cloves of garlic
1/2 chopped onion
1 8oz can roughly chopped water chestnuts
1/4 cup cashews (optional)
1/4 cup soy sauce (or Tamari sauce if making a gluten free meal)
2 tsp fresh ginger
1/4 tsp Allspice (or a dash each of cloves, cinnamon and black pepper)
3 T balsamic vinegar
1/2 bunch chopped green onions to add at the last few minutes of crockpotting


The Directions:
1- Chop up the water chestnuts, cashews, onions and garlic, put into crock pot on top of the meat.
2- In a mixing bowl, mix the liquid and spices
3- Pour sauce on top of meat.
4- Cover and cook for 4-6 hours on high, 6-8 on low. Stir a few times while it’s cooking.
5- Serve over lettuce leaves with rice. I like Romaine
–If you like, top with a bottled plum sauce.


Quick Stove Top Version
Just brown the ground turkey, drain the fat and stir in the rest of the stuff and you’re good to go.

Curry Honey Chicken

3 lbs boneless skinless chicken breasts or thighs, frozen or fresh
2 tablespoons melted butter (olive oil works great too)
1/2 cup honey
1/4 cup prepared mustard (you can use Dijon or regular yellow)
1 tsp salt
1 to 3 tsp curry powder (depending on how spicy you like things)
1/2 cup of baby carrots (optional)
Hot, cooked rice


1-Melt butter and mix all ingredients in a bowl.
2-Pour over chicken in a casserole dish or 9×13 pan.
Pour everything in the pan and bake it!

3-Bake at 350 for 30 minutes (or 60 minutes if frozen) or until chicken is thoroughly cooked and no longer pink when you cut into it.

Serve over rice. (I like brown rice the best with this.)

Curry Honey Chicken, easy, yummy, healthy & different than the usual dinner



Teriyaki chicken in the crock pot

6 to 8 boneless, skinless chicken breasts or thighs (frozen or fresh both work)
1/2 cup Honey (or brown sugar)
1/2 cup Soy Sauce (I like Kikkoman’s)
1/4 cup Lemon Juice
1/4 cup water
1/2 tsp garlic powder
1/2 tsp ground ginger


1-Place chicken in the crock pot.  
2-Dump everything else on top of it and cook on LOW for 8 to 10 hours.  
3-About 1 hour before serving, take the chicken out and shred it with 2 forks an then put it back in the crock pot to soak up the juices until you’re ready to at. 

Serve over rice and steamed vegetables. (I love steamed cabbage with this.)

Honey Garlic Chicken

Honey Garlic Chicken
Honey Garlic Chicken with sticky rice & steamed broccoli

1 pound chicken (about 4 breasts or 6 thighs, frozen or not can even do bone in pieces)
1/2 cup honey
1/4 cup soy sauce
2 Tbs chopped onion (or 1 Tbs onion flakes)
2 Tbs tomato paste (or ketchup)
1 Tbs. Oil
1 clove garlic, minced or (1 tsp garlic salt)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes (optional)
*I like to add steamed broccoli or other vegetable with the chicken when it’s done & mix with the sauce.

Ingredients for Honey Garlic Chicken
All the ingredients needed for this meal (minus the tomato paste-I forgot to put it in the picture!)


30 Minute Meal Option
1-Place the chicken in a 8×8 or 9X13 pan.
2-In a small bowl, combine all of the other ingredients. (See this tip to help with the honey!)
3-Pour sauce over chicken.
4- Bake at 350 for 30 minutes (if frozen bake for 60 minutes or if you’re in a real hurry you can do it at 400 for 30 minutes)
5-Cut chicken into bite size pieces (I like to leave it in the pan and use kitchen shears to quickly cut up the chicken.)

Honey Garlic Chicken
Using kitchen shears to cut up the chicken after it’s been baked most of the way.

6-And then bake it 10 minutes more.
7-Serve over rice or noodles. We love it with brown sticky rice!

Crock Pot Directions:
1-Put the chicken into the crock pot.
2-In a small bowl, combine all of the other ingredients.
3-Pour over chicken and put the lid on the crock pot.
4-Cook on low for 3 hours (or if using frozen chicken, 5 to 7 hours) or on high 1 1/2 hours.
5-Cut chicken into bite size pieces (I like to leave it in the crock pot and use kitchen shears to quickly cut up the chicken.)
6-Serve over rice or noodles.


Honey Garlic Chicken