Pineapple Grilled Chicken

Ingredients

• 1 20 crushed pineapple
• ⅓ cup low sodium soy sauce
• ½ cup brown sugar
• 1 cup Sprite

Directions

1. In a large mixing bowl, combine soda, pineapple, soy sauce and brown sugar. Mix until sugar dissolves.
2. Add chicken to marinade.
3. Cover and refrigerate for at least 4 hours, but preferably overnight.
4. Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
5. Slice chicken on the bias.

Notes
If shorter time, puncture chicken to allow marinade to get in. Pan sear for caramelized crust on chicken pieces.

Source
http://www.sixsistersstuff.com/2014/09/pineapple-grilled-chicken-recipe.html

Balsamic Chicken

Ingredients

• 2 Tbsp. olive oil 
• 2 cloves garlic
• ¼ cup balsamic vinegar
• 2 Tbsp brown sugar
• 1 Tbsp soy sauce
• Freshly cracked black pepper
• 4 boneless skinless chicken breasts or thighs
• Fresh parsley for garnish (optional)

Directions

1. Mince the garlic and combine it in a bowl with the olive oil, balsamic vinegar, brown sugar, soy sauce, and a healthy dose of freshly cracked pepper (about 20 cranks of a pepper mill). Place the chicken thighs in a shallow dish or heavy duty zip top bag and pour the marinade over top. Marinate the chicken in the refrigerator for 1 to 8 hours. (You can do this before you leave for work in the morning.)
2. Preheat the oven to 375 degrees. Pour the chicken and marinade into a baking dish. Place the chicken in the oven and bake for 45 minutes. Use a spoon or baster to bathe the chicken with the juices from the bottom of the dish once or twice during baking.
3. Remove the chicken from the oven after 45 minutes and sprinkle a handful of freshly chopped parsley over top.

Source
http://www.budgetbytes.com/2015/03/balsamic-chicken-thighs

Slow Cooker BBQ Apricot Pulled Pork

Ingredients

• 1 cup barbecue sauce 
• 1 1/2 cups apricot jam 
• 2 tablespoons Dijon mustard 
• 2 tablespoons soy sauce 
• 3 pound pork roast (boneless pork shoulder roast ) 
• 2 ounces dry onion soup mix

Instructions

1. Combine BBQ sauce, jam, Dijon mustard, soy sauce, onion soup mix in a medium bowl. Whisk to combine.
2. Spray slow cooker with nonstick cooking spray.
3. Place pork roast in slow cooker.
4. Pour sauce over meat. Cook for 8-10 hours on high.
5. Shred meat with 2 forks and stir into sauce, cook for 1 more hour.

Source
http://www.sixsistersstuff.com/2013/07/slow-cooker-bbq-apricot-pulled-pork-sandwich-recipe.html

Avocado Pasta

Ingredients

• 12 ounces cooked pasta (I used spaghetti, any other kind would work!)
• 2 avocados (3 if they are small)
• ⅓ cup fresh basil leaves
• 2 cloves garlic, whole
• 2 Tablespoons lemon juice, freshly squeezed
• ¼ cup olive oil
• 1 cup cherry tomatoes, halved
• 1 cup Parmesan cheese for serving
• Salt and pepper to taste

Instructions

1. Cook pasta al dente. Drain. Return to pot.
2. In a food processor, blend together avocados (halved and seeded), basil leaves, garlic, lemon juice, and olive oil. 
3. Blend until mixture is smooth. 
4. Pour avocado mixture into pot with warm, drained pasta and stir until pasta and is completely covered. 
5. Mix in halved cherry tomatoes. 
6. Serve immediately, top with salt and pepper and Parmesan cheese.

Source
http://www.sixsistersstuff.com/2015/02/avocado-pasta.html

Frank's RedHot Buffalo Chicken Dip

Ingredients

• 1 (8 oz. pkg.) Cream Cheese, softened
• 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce 
• 1/2 cup ranch dressing 
• 2 cups shredded cooked chicken (2 chicken breast, poached)
• 1/2 cup shredded cheese 

Instructions

1. Preheat oven to 350°F.
2. COMBINE all ingredients in a 1-quart baking dish.
3. BAKE 20 min. or until mixture is heated through; stir. 
4. Garnish as desired. Serve with crackers and/or vegetables.

Notes
- make dip 1-2 days ahead then top with shredded cheese and bake before serving
- Makes: 4 cups dip
- Prep Time: 5 min
- Cook Time: 20 min

Source
http://www.franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242-1