Pineapple/BBQ Chicken

For a quick, easy, delicious meal... this one can't be beat.

GATHER:
4 chicken breasts, thin sliced
1 (20 oz.) can juice packed cubed pineapple, drained, juice reserved
1 bottle BBQ sauce
½ green pepper
½ red pepper

COOK:
Preheat oven to 450 degrees. Place foil in medium sized baking dish. Grease lightly.

Place the chicken in the baking dish. Arrange peppers and pineapple around the chicken. Pour the reserved pineapple juice all over. Top with BBQ sauce.

Bake 1 hour, or until the chicken juices run clear.

SERVE:
I serve this over white rice. The BBQ sauce combines with the pineapple juice to make a delicious "gravy".


** This recipe can also be made in the slow cooker. Just cook on high for 4+ hours until meat is tender.

Veggie Ragu

This has quickly become one of my favorite dishes. It is hearty as is, or can be "beefed" up with your favorite ground meats.

GATHER:
1 shallot
2 cloves of garlic
1 green bell pepper
1 red bell pepper
1 zucchini
3 carrots, peeled
1 tbs olive oil
1 cup milk
1 cup vegetable stock
6 oz. tomato paste
1/2 tbs dried basil
pinch of red pepper flakes
salt/pepper, to taste

COOK:
Finely dice shallot and onion. Chop all other veggies to roughly the same size, or about 1/2 inch pieces.

Heat large pot over medium heat. Saute the shallot and garlic in the olive oil until shallot is translucent. (Be careful not to burn the garlic.)

Add the other veggies and cook until tender, about 10 minutes. Stir in half of the tomato paste with the milk and stock. Mix until creamy. If needed, add remain tomato paste.

Season with basil, red pepper flakes, salt and pepper.

Simmer on low for an hour or more. Adjust seasonings as it cooks.

SERVE:
Serve over pasta or rice. Or, my personal favorite, with just some parmesan cheese sprinkled atop and a side of garlic bread. Yum!