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Saturday, January 23, 2016

Hawaiian BBQ Chicken and Pasta salad

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 
toasted bread-1.50

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
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8 sandwiches and about 8 servings of pasta salad.
about $2.75 a person

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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

Pasta salad

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.  


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