Thursday, August 8, 2013

BBQ Pulled Chicken Sandwich

3 chicken breasts
1 1/2 C BBQ sauce (I used Stubbs)
1 tsp dry mustard
1 tsp garlic powder
1 tsp pepper
1/2 tsp onion powder
6 onion buns, toasted

1. Place all items in the crock pot and cook on high for 4 hours or low for 8 hours
2. Remove chicken breasts, shred and return to sauce in the crock pot
3. Let the shredded chicken sit in the sauce with the crock pot on low for 10 minutes to soak up the sauce
4. Place about a 1/2 C of shredded chicken on the bun
5. Enjoy!

To Freeze Option 1:
1. Place all ingredients in a freezer safe bag and freeze
2. When ready to heat up, place frozen contents in the crock pot and follow instructions 1-5

To Freeze Option 2:
1. Follow instructions 1-3
2. Place shredded chicken and sauce in freezer safe bag and freeze
3. To heat, place on stove top on medium low for 20 minutes or until hot OR Place in crock pot on low for 2 hours

Wednesday, August 7, 2013

Pizza Spaghetti

8 oz box of spaghetti
4 eggs
1/4 C milk
1/2 C parmessan cheese
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
1/2 tsp basil
1/2 tsp pepper
25 oz pizza sauce
2 C shredded mozzerella or Itailian blend cheese
1/2 lb pepperoni

1. Preheat oven to 375
2. Cook spaghetti to al dente 
3. Whip eggs and milk together, then add in seasoning and parmessan
4. Once pasta is cooked, run cold water over it until cool and drain well
5. Add pasta to egg/milk mixture
6. Place spaghetti noddles in a 9x13 pan (or split into two 8x8 pans)
7. Sprinkle with 1/4 C cheese and top with pizza sauce
8. Layer half of the pepperoni, followed by half of the remaining cheese and repeat
9. Bake for 30 min
10. Let stand 10 minutes before serving

To Freeze:
1. Follow steps 1-8
2. Cover and freeze
3. To cook, let defrost and bake at 375 for 30 minutes and let stand for 10 minutes before serving.

(inspired by Spahizza, by Money Saving Mom)