BBQ Chicken Pizza

Ingredients:

3 boneless chicken breasts

bbq sauce

bag of shredded mexican blend cheese

mozzerella cheese

Boboli pizza crust

1) cut fat off chicken and grill till done, can sprinkle with salt and pepper or a seasoning if you'd like, just a little

2) place 3/4 cup to 1 cup bbq sauce on crust and spread

3) shredded mexican blend cheese all over

4) cut up chicken pieces and spread

5) 1 to 1 1/2 cups freshly grated mozzerella. Sprinkle all over.

4)Heat oven to 400 degrees

5) Cook for approx 20 minutes or until golden brown

Mmmm.. delicious!!!

Chili-Orange Chicken

3/4 cup mild enchilada sauce

1/4 cup barbecue sauce (I used Bull's Eye Honey Hickory Smoked bbq sauce)

1 Tbsp chili powder

1 tsp cumin

4 boneless chicken breasts (about 2 lbs) or 8 chicken drumsticks, skin removed

3 Tbsp orange marmalade

2 tsp grated orange zest

1. Mix enchilada sauce and barbecue sauce in a 6 qt or larger slow cooker

2. Mix chili powder and cumin in a small cup. Rub all over chicken. Put chicken in slow cooker and turn to coat with sauce.

3. Cover and cook on high 3 to 4 hours or on low 5 to 7 hours until chicken is cooked through.

4. Turn off cooker. remove chicken to a serving platter. Stir marmalade into sauce until blended. Add orange zest, then pour over chicken.

Family Favorite!!

If you like it spicy, add 1/4 tsp or more crushed chipotle chile pepper, if you like cilantro you can add 1/2 cup of that too!!!

Serves: 4 people

Kids Healthy Snack

My kids are very picky eaters. But they do love Peanut butter and Apples!! My husband brought this to our attention and they can't get enough of it! Great way to get them to eat their fruit!

Chinese Chicken Salad

mix and set aside:
3/4 cup Sesame Seeds
3/4 cup sliced almonds
1/2 cup sunflower seeds

Dressing:
3 tbsp. sugar
1 tsp. salt & pepper
3 tbsp. water
3 tbsp. sesame seed oil
3 tbsp. canola oil
3-4 tbsp. rice wine vinegar
Mix all dressing ingredients ahead & let set in refrigerator for a couple of hrs.

Cut up 1 head of cabbage ( can mix with lettuce if you'd like)
2 packages dry top ramen noodles (crush them & throw away the seasoning packet, you won't need it)
green onions finely chopped
3 chicken breasts cooked cut up to bite sizes. ( can grill the chicken or pan fry)

Mix all salad ingredients together and add dressing a few mintues before serving!!

(in this photo... I did not put chicken in the salad because we had steak with it)

Chicken-ka-bobs

2 pounds boneless skinless chicken breasts, cut fat off
1 package mushrooms
1 green bellpepper
1 yellow bell pepper
1 red bellpepper
1 can diced chunks of pineapple
3 or 4 medium red potatoes or 1 small bag of red potatoes
1/4 cup olive oil
salt & pepper
10 - 15 wooden skewers

Chicken:
cut chicken into bite sizes, chicken will shrink on bbq, so maybe do a little bigger than bite size.
Marinade in teryaki (for approx. 2 hrs)
Veggies:
cut all veggies into bite size
Basting oil:
1/4 cup olive oil
1 tsp of pepper
1 tsp of salt
Wooden Skewers:
soak in water while chopping veggies

1)Skewers: put all ingredients mixing it up for flavor! I prefer putting the pineapple next to the chicken to give it more of a flavor :)
2)Heat grill to about 250 degrees. Spray grill with non stick spray (Pam)
3)When grill is ready, place Chicken-ka-bobs on grill and baste veggies with the oil. (helps keep veggies moist so they wont shrivel and dry up)
4)Grill for approximately 25 mintues turning ka-bobs once or twice.

You dont' have to do these veggies if you don't like them. You can also do chopped beef steaks. You can do small round tomatoes and onion. Mix it up! have fun with it and try new things!! You can also baste the veggies with balsamic vinegar dressing. whatever you prefer to taste that you and your family love!

Makes: 6 servings

Carolina Shredded Chicken

Chicken:
6 bone in chicken thighs, skin removed (about 2 pounds) Or
4 large boneless chicken breasts, cut fat off
1/2 tsp seasoned salt 1/4 tsp paprika
Sauce:

1 tbsp vegetable oil

1 small onion, diced

2/3 cup vinegar

1/2 cup ketchup

1/4 cup packed light-brown sugar

1 tbsp spicy brown mustard

6 sandwich buns

1) Heat gas grill to medium-high or charcoal grill to medium-hot coals

2) Chicken: Sprinkle chicken on all sides with seasoned salt and paprika. When grill is ready, place chicken on grill grate. Cook, turning once, for 18 minutes, or until thigh registers 180 degrees on an instant thermometer.

3)Meanwhile, prepare Sauce: Heat oil in a medium-size saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes.

4)Remove chicken from grill and allow to cool slightly. With two forks or your hands, shred meat from bones. Add shredded chicken to sauce and heat through. Divide chicken evenly among sandwich buns, a heaping 1/2 cup on each. Serve with whatever sides you love!!

Makes 6 servings Prep 25 minutes
Cook 10 minutes Grill 18 minutes