Easy Hawaiian Haystacks

I used to pray for these moments that I enjoy now.

I sit here in my kitchen with baby Briton & Brooklyn taking long cloudy day afternoon naps. Hudson just got home walking proud as he showed me his purple ribbon he earned for running his heart out at Fridays 1.6 mile wolf run. We all anxiously await the arrival of dad to get home so that we can all eat the meal Holland and I cooked.

I love having a family to cook for and want to share this part of my life with you. As my family grows in number and size, meal time is becoming more important to us. Which is why I have decided to start including some of my favorite, healthy recipes with all of you, and for my children. One day when they cook for themselves and have families of their very own, I want them to have our recipes to fall back on. Ones they cooked with their mom and family.

I’m starting my cooking series with Hawaiian Haystacks. We had this meal at everyone of my children’s baby blessings, so it seems like a pretty good place to start.

Ingredients

Meat

• 3 cups chicken – I cook chicken breast on a pan and cube or shred

Produce

• • 1 Green onion
  • 1 Pineapple canned (mandrain oranges optional) or cut I love this tool

• 1 Tomato

Canned Goods

• 4 cans Cream of chicken soup 97% fat free

Pasta & Grains

• 1 Chow mien noodles
• 4 cups Rice, cooked I use Minute Made

Nuts & Seeds

• 1 Cashews
• 1 Coconut

Dairy

• 1 Cheese

Cook Rice

Combine cooked chicken and cream of chicken

Put toppings in individual containers

Serve hot family style

Enjoy!