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!

Pizza Kit

The great thing about pizza kits is mixing and matching doughs, toppings and sauces that you like best! I included our family's favorites. Let me know how this worked out for you. What is the old standby in your house?!

In the Kit

·       Dough: Makes 2 medium thin crust pizzas or 1 large thin crust or 1 deep dish medium pizza

·       Sauce: Crushed tomatoes w basil, onion, garlic

·       Topping: Mozzarella cheese

·       Topping: Pepperoni

·       Topping: Spinach, tomato, parmesan, onion, garlic mix

Servings: 6-8, 2 slices per serving

Cost per kit: approx. $4.70 (most ingredients bought in bulk not including freezer bags) 

Whole Wheat Herbed Pizza Dough

(adapted - a small change :-) from  Once A Month Mom)

Ingredients:

•   3 cups white whole wheat flour

•   1 teaspoon salt

•   1 teaspoon garlic powder

•   1 teaspoon Italian seasonings

•   1 cup warm water (105-110 degrees)

•   1 teaspoon honey

•   1 tablespoon dry active yeast

•   2 tablespoons olive oil

Directions:

In a large bowl, whisk together flour, salt, garlic powder, and Italian seasonings. In a graduated measuring cup stir together warm water, honey, yeast, and olive oil. Add wet ingredients to dry ingredients and stir until a stiff dough forms. Turn out on a lightly floured surface and knead about 5 minutes or until smooth and elastic. (You can also use a stand mixer or food processor with a dough attachment.) Divide dough in half and allow to rest for 15-20 minutes. Roll out dough on a sheet of parchment paper or a pizza peel sprinkled with cornmeal. Then use as directed in recipes or add your favorite toppings, and bake at 500 degrees on a preheated pizza stone for 7-10 minutes. Crust should be lightly browned and cheese will be bubbly

Freezing Directions:

Prepare as directed above, but skip resting period. Wrap with two sheets of plastic wrap. Store in freezer bag. To serve: Thaw in refrigerator overnight or at room temperature for 3 hours. Preheat oven and baking stone at 500 degrees. Roll out dough on a piece of parchment paper or a pizza peel sprinkled with cornmeal. Add desired toppings. Transfer to preheated baking stone and bake at 500 degrees for 7-10 minutes or until crust is browned and cheese is bubbly.

*Notes: 

1. This dough isn’t very crispy so if you prefer a crispier crust I recommend rolling out the dough, spreading a thin layer of olive oil and par-baking it for 3 minutes at 500 degrees. Top as desired and bake directly on the oven rack so the bottom can crisp.

2. Freeze the dough immediately. If you don't, it will begin to rise and BUST through your plastic wrap!

3. You can roll out your dough and par-bake your crust as described in note 1 wrap and freeze that. It works very well! Homemade Boboli crusts :-)

Creamy Chicken Taquitos with Mexican Rice & Black Beans

TAQUITOS

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I used canned.)
1 C grated pepperjack cheese small corn tortillas (I used cheddar.)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

MEXICAN RICE

1 1/2 cups uncooked long grain white rice (I used brown)

1 14 1/2 ounce can Mexican-style stewed tomatoes, undrained and cut up finely
1 14 ounce can chicken broth1/2 cup water1 cup frozen mixed vegetables

In a large saucepan, stir together rice, undrained tomatoes, broth, water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Stir in mixed veggies. Let stand, covered, for 5 minutes. Fluff with a fork before serving. If desired, garnish with lime wedges.

BLACK BEANS

1/2 large onion diced
1 can diced tomatoes
1 can diced tomatoes with green chiles
2 cans black beans (feel free to substitute w kidney or pink)
2 packets of Goya Sazon seasoning (with Arichote, the one in the orange box)
Cilantro
Cumin

Saute onions, add diced tomatoes, cook until 1/2 liquid is gone. Add drained beans and cook until somewhat thick. Add Goya seasoning, cilantro and cumin to taste. If desired, mash 1/2 the beans to get desired consistency.