Over Night Rolls

Heat, then cool 1 cup of milk and 1/2 cup of butter or margarine. In a separate, small bowl (I use my Pyrex measuring cup) mix 1 tablespoon of yeast and 1 tablespoon of sugar. Moisten with a little warm water (like 1/4 cup) to activate the yeast.
In a large bowl, beat 3 eggs, then add 1/2 cup sugar and 1 teaspoon of salt. Add the mil mixture, yeast, and 4 cups of flour. Stir well.
No need to knead.
Cover and let rise overnight.
Next morning, divide the dough. Roll into two circles on a floured board and cut the circles into 16 triangles (much like a pizza). Brush with melted butter or margarine and roll into a crescent shape.
Let rise 4-5 hours and bake at 350 for 15 minutes.

Sweet and Sour Chicken..

1 can pineapple (chunks, tidbits, sliced, pick your favorite)
3/4 cup brown sugar
1/2 teaspoon salt
3 tablespoons corn startch
2 tablespoons soy sauce
1/4 cup cider vinegar
4 beef bullion cubes (or 4 teaspoons if you use another form of bullion like I do)
green pepper, seeded and sliced
Chicken breasts (this recipe can make enough for 4 breasts)

Drain pineapple and save juice. Set aside pineapple and add water to the juice until you have 1 1/2 cups of liquids. In a large saucepan, add the liquid mixture, brown sugar, salt, cornstarch, and the cider vinegar. Whisk over medium heat until the cornstarch is well dissolved. Continue stirring and watch for it to thicken. Once it stars to bubble and thicken, add the bullion and soy sauce. Continue stirring. Reduce heat so it is at a simmer. Add raw chicken, either whole or cubed, the pepper and pineapple and let cook until the chicken is no longer pink. Serve over rice or angel hair pasta.

Rib City's Pulled Pork

1 small 2lb-4lb pork butt "bone in", or pork collar, or roast bone in or no bone

1 bottle Liquid Smoke

1 Package of Knorr Vegetable blend spices (or Season Salt,Celery Salt,Pepper, Salt, Montreal BBQ Spices,Garlic powder mixed together)

1 bottle Rib City Sweet BBQ sauce ( I used sweet baby ray's)

Spread all spices on Pork Roast or Butt forming almost a crust, or thick layer.
Tear off 2 big pieces of foil to cover roast. Pour 1/2 bottle liquid smoke into foil with roast. Wrap the 1st sheet then wrap it again with the 2nd sheet so the juices cannot escape when cooking.

Place in a shallow pan or cooking tray. Slow cook on convection bake or regular oven at 375 for 4 hours and then 275 for 4 more hours, Or in the crock pot on low for 8 hours.

Unwrap and pull bone (if any). Take a fork and make sure that the meat separates easily. Leave cooking juice and put in bowl and pull with forks or gloved hands.

Add BBQ sauce.

BBQ Chicken Pizza with Feta

1 ready-to-use whole wheat pizza crust (12 inch)

1 cup low fat Shredded Mozzarella Cheese, divided

6 oz Grilled Chicken Breast cut into strips

1/4 cup Stubbs BBQ Sauce (or other low cal sauce)

1 pkg. (4 oz.) Fat Free Crumbled Feta Cheese

1 small red onion, halved, sliced and separated into rings

 

Preheat oven to 450

Place pizza crust on baking sheet and sprinkle with 1/2 cup mozzarella. Mix chicken with barbecue sauce and sprinkle over top. Top with feta, onions and remaining mozzarella.

Bake 10 to 12 min. or until mozzarella is melted and crust is golden brown. Let stand 5 min. before cutting to serve.

Peanut Stir-Fry Salad

1/4 cup Light Catalina Dressing

2 bags Steamers Asian Blend Frozen veggies

1 lb.boneless skinless chicken breasts, cut into strips

1/2 cup chopped Peanuts

2 Tbsp. lite soy sauce

1 pkg. (8 oz.) torn mixed salad greens

Heat dressing in large nonstick skillet on medium-high heat. Add chicken and stir-fry 5 min. or until done. Cook veggies according to package and add to skillet. Add nuts and soy sauce to skillet and stir-fry 2 min. or mixture is heated through. Serve over salad greens.

Fiesta Sandwiches

1 Package Hormel Natural Choice Turkey or Ham(or other Nitrate Free Deli meat)
1 Whole Wheat Baguette (or whole wheat bread)
1 Tomato Sliced
1 Avocado Sliced
1 Jar TAMED Jalapeno Peppers (found by the Pickles)
8oz. Fat Free Cream cheese
Taco seasoning
Reduced fat Mexican Blend Cheese

Slice Baguette and then Mix Cream Cheese with Taco Seasoning to preference. Spread a layer of cream cheese on bread. Top with Meat, then, Tomatoes, and Cheese. Broil in oven until cheese melts. Slice into servings and top with avocado slices and Jalapenos.

BBQ Chicken Salad

1 Rotisserie Chicken

Stubbs BBQ Sauce or other low cal BBQ sauce

1 Can Black Beans

1 Can Corn

1/4 cup green onions chopped

1 Cup Low fat cheese

Lettuce

Low fat Ranch

Baked Tortilla Chips

Pull Chicken off bird and dice. Mix with BBQ sauce. Assemble salad in layers. Lettuce, Beans, Corn, Chicken, Onions, Cheese, Crushed chips, and dressing.