Review Of Hawaiian Style Chicken by Naples Kitchen On Sale At Costco Until 6/14

We saw this in the monthly sales flyer and I knew we had to try it and we are very glad we did.  It was normally $14.99 but with the coupon it was only $10.49 for the three pound package.

The directions were to warm up the chicken in the oven and the sauce separately in a pan on the stove but I was lazy and ignored the directions and just dumped it all into a 9 by 13 glass baking dish.

I put it in the oven for 15 minutes at 350 degrees F and it came out like this:

We served it with rice and some of the Normandy Style Vegetables we keep on hand in the freezer.

We really like this chicken.  It had a bit of tang and sweetness, but it was definitely not a Sweet and Sour Chicken.  It definitely had character, flavor and good texture.  Serving it with rice gave something to up soak up every little bit of the yummy sauce and the vegetables on the side made it a complete meal.

 My only comment is that I should have followed directions.  Heating up the sauce separately like the directions said would have made for a better temperature of the chicken and the sauce.  But that is completely my fault-next time I will follow the instructions!

Also, we found that this made six really nice servings with the meal as we served it.  The package says 10 servings but to do that you would probably want more on the side to make it a complete meal.  But even at full price at six servings per package that $2.50 a serving and on sale it is less than $1.80 per serving. You can use this as a foundation of a really nice meal and even with sides still come out at a less than the price of a Whopper Junior meal.



We will definitely buy this again and it gets a full and complete recommendation from me and my wife.

Leftover Easter Lamb With Tasty Bite Madras Lentils, Celery and Onions, Served Over Rice

We really enjoy the Tasty Bite Madras Lentils we get at Costco. They are flavorful, nutritionally sound and ready to go.  I was thinking that they would combine well with some left over lamb and my wife eagerly seconded that opinion.  Therefore, I chopped one small onion and one stalk of celery, which my wife sauteed while I trimmed and cubed the lamb.  We tossed the lamb into the pan, added the lentils and warmed everything up.  The meat mixture was then served over some rice.

My wife and I were totally pleased with how well this worked out.  Just serving the lamb and lentils together would have been fine, but I am thrilled with how we made the dish more substantial.  Adding the onions and celery and then serving the whole mixture over rice was effortless but it really made this a very complete dish. The lentils added an elegant but reserved spicy flavor, the onions and celery added crunch and the rice made a wonderful base to serve all this on.

We don't cook leg of lamb that often in our family, but the next time we do, I can guarantee that I will be thinking about this.  Also, for lunch tomorrow, we will be serving the lentil and lamb mixture over quinoa and I am looking forward to that for lunch already!