I had intended on making the chicken in my crock pot, but forgot to get it started till it was too late. But this turned out well.
3 boneless chicken breasts- 2.25
1 1/2 cups of water
1/8 cup apple cider vinegar-.10
Sweet Baby Ray's Gourmet Barbecue Sauce Sweet Vidalia Onion-2.50
2 TBS brown sugar-.10
1 large can cubed or crushed pineapple, reserve juice-1.25
1 to 2 TBS cornstarch/water slurry-.05
Suddenly salad creamy Italian-.98
1 1/4 cups of mayo..30
1/4 cup miracle whip.10
2 TBS Dijon mustard.05
2 tsp lemon juice.05
1 can olives chopped-1.00
1 cup shredded Cheddar cheese-1.00
1 cup frozen peas and carrots-.25
8 sandwiches and about 8 servings of pasta salad.
about $2.75 a person
Hawaiian BBQ chicken sandwiches
In large deep skillet, add chicken, water and reserved pineapple juice. Add vinegar, and BBQ sauce. Bring to a boil and then lower to medium heat. Cover and cook 30 minutes. After 30 minutes, check chicken is cooked through. Chop or shred chicken and add back to sauce. Add Brown sugar and reserved pineapple. Cook over medium low heat until sugar is dissolved and pineapple is warmed through. Top, Toast or Hoagies
Follow instructions on box, except, during last 4 to 5 minutes of cooking pasta add Frozen Peas and carrots to the pasta. Drain and chill. In another bowl, mix mayo, miracle whip, Dijon, lemon juice, and seasoning packet. Add olives and cheese. When pasta/vef mixture is cold, add to dressing.
Tuesday, January 12, 2016
I am writing this down because it was a experiment and it turned out so yummy, I want to remember the recipe.
one 31/2 pound chuck roast $9 ( I have no idea if this was a good price or not, I rarely buy beef since my parents moved in)
3 TBS better then bouillon beef- .75 cents
about 4 cups of water, I just covered the roast
1 envelope of dried onion soup mix -.50 cents
2 TBS diced garlic- .30 cents
6 Hoagie buns-$2
about 1/2 a loaf of bread- $1.50
Provolone cheese- 2.50
About $1.30 a sandwich
and I will get gravy for another meal out of the drippings. Not bad!
I sprayed my crock pot with baking spray, peppered the roast on all sides, Added water, bouillon, dry onion mix, and garlic. Covered it and cooked on low from about 10pm Saturday night until about 1 pm Sunday. Cooking it low and slow resulted in the moistest roast beef I have ever tasted. I served it on toasted hoagie buns with provolone cheese and shredded the beef. A little pepper on each sandwich and drippings for dipping... and OH MY GOSH!! So good. We had 3 sandwiches at lunch between us, and then for dinner, I made 5 more sandwiches and fed, hubby, me, my 2 year old, (She ate about 1/3 of a sandwich) my mom and my step dad. We had chips on the side. I put the rest away in a glad ware with enough drippings to cover the leftover beef. We got about 5 more sandwiches out of it over the next few days. I saved the rest of the drippings in the freezer for gravy at some point.