Pineapple Barbeque Pulled Chicken Sandwiches

Recipe adapted from Tasty Kitchen

Ingredients: 

1 ½  pounds boneless skinless chicken breast, thighs or combination of both (I used breast)

1 cup chopped onion (small dice)

½ can (20 Oz. Size) crushed pineapple (drained, juice reserved)

1/3 cup reserved pineapple juice

2 cups BBQ Sauce Of Your Choice (I used Sweet Baby Rays)

Whole wheat sandwich buns

To Freeze: Place all ingredients in a gallon size freezer bag. Seal and freeze!

To Prepare: Thaw overnight. Empty contents of bag into crockpot. Cook on low for 6-8 hours, high 4-5 hours.  1-2 hours before done, remove chicken and shred. Return chicken to crockpot and stir. Finish cooking. This will allow the chicken to soak up the sauce.

To Serve: Serving size is approximately ½ cup on bun, top with coleslaw if desired.

Classic Coleslaw:

1/2 cup nonfat Greek-style yogurt, or 2/3 cup regular plain nonfat yogurt

1/4 cup mayonnaise

1/4 cup apple cider vinegar

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon pepper

1 bag shredded coleslaw mix (16 oz)

Note: We found the flavor for both the chicken and coleslaw better the next day!

MORE Casserole

MORE Casserole

 

 

Ingredients

1-1  ½ Lbs Ground Beef

1 Large Onion, or a T of Dried Onion

Box of Your Choice of Noodles, we like Elbow Macaroni Best

1-2  Large Jars of Your Favorite Spaghetti Sauce

1 Can of Corn, undrained

1 Small Can of Black Olives, Sliced

2 C Grated Cheese, of your choice

 

Directions:

1. Brown together Beef and Onion. Season with Salt and Pepper. Drain grease, set aside.

2. Cook in Large Pan the noodles of your choice until done.  Drain and Rinse.

3. Return cooked noodles to large pan. ; add cooked ground beef and onion.

4. Add the remaining ingredients to the mixture.

5. Stir all together; Put Grated Cheese on Top.

 

***AT THIS POINT YOU CAN SIMPLY COVER AND FREEZE FOR A LATER DATE***

6. Cover and Bake at 350 for 30-35 minutes, uncovered, until cheese is melted.