Chicken BBQ Pizza

Pull leftover Chicken BBQ from the fridge and the extra pizza crust you prepared.  Parbake crust as was directed. After you pull the crust from the oven, spread the Chicken BBQ over the crust. Top with mozzarella cheese (as much as your family prefers). Place bake in the oven and bake fifteen minutes. Slice and serve with a garden salad.

Note: Save half of the Chicken BBQ for another night!

Slow Cooker BBQ Chicken
Serves Eight
4 chicken breasts – can be frozen
2 cups ketchup
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon vinegar
½ teaspoon garlic powder

Mix together all ingredients (except chicken) in slow cooker. Add the chicken, coating each piece in sauce. Cook on high for four hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on toasted buns.

Nutritional facts per serving (daily value):
Calories 80kcal
Protein 2g (3%)
Total Fat 0g (0%)
Sat. 0g (0%)
Chol. 0g (0%)
Carb. 20g (7%)
Fiber 1g (4%)
Sugars 17g
Calcium 18mg (2%)
Iron 1mg (3%)

Shoestring Oven Fries
Serves 4

Russet potatoes – cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano

Preheat oven to 500 degrees. Slice potatoes into thin shoestrings and place them on a greased cookie sheet. Pour olive oil over the potatoes and seasonings. Using fingers, toss gently. Cook for fifteen to twenty minutes or until the potatoes are done. We then give them a generous shake of Parmesan cheese.

Easy One-Bowl Milk Chocolate Fudge Cupcakes
Courtesy of Recipezaar.com

1 3/4  cups   all-purpose flour
1 cup brown sugar
1/4 cup unsweetened baking cocoa (sifted)
1  teaspoon baking powder
1  teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cinnamon (optional)
1 cup milk or half-and-half cream
1  egg, slightly beaten
1/3  cup salad oil (use Canola or vegetable oil)
1  teaspoon vanilla
1  cup semisweet mini chocolate chips
1/2  cup chopped nuts (optional)

Set oven to 350 degrees. Line 12 regular size muffin tin with paper liners.
In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well. Mix in the chocolate chips and nuts (if using). Divide the batter evenly between the lined muffin tins. Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don’t overbake!). Cool, and frost with favorite frosting

Peanut Butter Frosting
Courtesy of Recipezaar.com

1/2   cup   peanut butter, smooth
5  tablespoons margarine, softened
1  cup powdered sugar (or more, to taste)
1-3  tablespoon milk (only if needed to thin) (optional)

Beat butters together with electric mixer, add sugar. If too thick, add a little milk.