Christina's Sweet and Sour Chicken

adapted from $5 Dinners


1 lb chicken breast, diced
1/2 onion, diced
2 Tbsp olive oil
1 diced green or red bell pepper
1 clove garlic, minced
1 tablespoon corn starch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, with juice or fresh
1 Tbsp vinegar
1 Tbsp brown sugar
1/2 tsp ground ginger
frozen mixed veggies

1. In large skillet over medium high heat, brown the diced chicken pieces and onion in oil.
2. Add diced bell pepper and garlic and stir-fry for 1 to 2 minutes.
3. In small bowl, whisk together corn starch and soy sauce, then pour the mixture into skillet along with the pineapple chunks, pineapple juice, vinegar, brown sugar, and ginger. Stir together and bring just to a boil. Reduce heat and simmer 5-10 minutes, or until sauce reaches desired consistency/thickness. Stir in frozen veggies and heat through. Serve over hot rice.

Christina's Easy Mexi-Dip for Chips

1 8 oz block cream cheese
1 cup drained salsa
2 cups grated cheddar or Monterey Jack cheese, divided.
1 14.5 oz can black beans, rinsed and drained
2 cups frozen corn, rinsed with the black beans and drained

Preheat oven to 350.

Mix the cream cheese, salsa and 1 1/2 cups grated cheese. Add black beans and corn. Spread in 9x9 baking pan. Sprinkle reserved cheese on top. Cover with aluminum foil.

Bake 15 minutes, then remove foil and bake 5 minutes more. Serve with tortilla chips.

Optional: I think the following things would be good in this dip, but I haven't tried them.

1 minced chipotle pepper
chopped cilantro
chopped bell pepper (red or green)
shredded chicken
chopped celery