easy spicy cod fish stew with tofu

1 package of soon du bu seasoning (sold in tofu aisle refridgerated)
1 package of soft tofu or soon du bu (silken tofu in long tube)
1 frozen or fresh piece of cod (1/2 lb)
1 sliced leek (1, 2 inch leek sliced in half lengthwise)
1/2 cup of frozen or fresh shrimp (optional)
1/2 sliced onion
1 egg (optional)
salt as needed to taste

Boil 5 cups of water in a pot.  When boiling, add the soup mix and the tofu and seafood along with the leek and onions.  When boiling again, add the egg and stir.  Make sure seafood is cooked through and then serve with white rice. 

braised escarole lettuce with king oyster mushrooms

ingredients:

1 head of escarole lettuce (1-2 lbs)
1 package of sliced king oyster mushrooms (available in asian super markets)
half minced garlic head
half sliced vidilia onion
salt and pepper to taste
drizzle of olive oil

heat onions, garlic, mushrooms and olive oil on medium skillet.  Add teared/chopped and cleaned escarole leaves once onions and garlic turn soft.  Cook until escarole is wilted and soft.  Add salt and pepper to taste. 
Alternatively for varying texture, you can heat the mushrooms in a 350 degree oven for 20 minutes on foil drizzled with olive oil and salt.  Then mix with the cooked escarole and serve. 

Slow Cooker Pineapple Chicken

1 Package of Chicken Thighs
1 Can of Pineapple tidbits
1 Can of chicken broth
1 sliced vidalia onion (into 4 chunks)
1/2 cup soy sauce
1 cup mushrooms
1 cup green pepper chopped
Salt/pepper mix

Put in onions, and then rest of the vegetables. Put chicken on top. Pour sauce over entire thing, the mixed pineapple juice, soy sauce and chicken broth. Sprinkle salt/pepper mix onto chicken thighs. Cook on high 4-5 hours or low 8-10 hours.
Serve with cooked white rice.