BBQ Chicken Pizza

1 chicken breast
1 1/3 cups BBQ sauce, divided
1 pizza crust
2 cups pizzaria cheese (blend of mozzerela and cheddar)
1/2 medium red onion, peeled and thickly sliced

Marinate chicken in 2/3 cup BBQ sauce for 3-4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 for 30 mins or until chicken is tender and no longer pink. Remove from oven. Spread remaining 2/3 cup BBQ sauce over crust. Sprinkle cheese evenly over crust leaving a 1/2 inch border. Shred chicken and arrange over cheese, topping with onions. Freeze, covering pizza with plastic wrap followed by heavy-duty foil.

Label: Preheat oven to 425 degrees. Place frozen pizza on tray and bake for 15 mins. Check to see if the middle is warm. Optional: sprinkle with cilantro before serving.

Mustard Marinated Chicken Breasts

1/4 c. Dijon Mustard
1/4 c. Soy Sauce (lower sodium)
1/4 c. Lemon Juice
1/2 tsp. Thyme
3/4 tsp. Basil
1/2 tsp. Parsley
1/8 tsp. Sage
6 Chicken Breasts

Assembly:
Mix mustard, soy sauce & lemon juice and pour over chicken.
Sprinkle spices over meat. Freeze in Ziploc freezer bag or let marinade for several hours in fridge.

Label:
Thaw completely. Grill or bake at 350 for 25 minutes or until chicken is done.

Honey Orange Teriyaki Chicken

1 C Mr. Yoshidas original sauce

1 C orange juice (not from concentrate)

6 Tbsp honey

1 1/2 pounds chicken breast, sliced or chicken tenders

1 Tbsp olive oil

3 Tbsp orange zest

1/4 C slivered or sliced almonds, toasted (optional)

Directions:

1) In bowl, mix orange juice, Yoshida sauce, honey, and 3 tbsp of zest (optional). Reserve 1 cup.

2) Marinate chicken for 10 minutes. Drain chicken. discard marinade.

3) Lightly brush grill pan with olive oil, heat to medium.

4) Cook chicken, turning once halfway through cooking time (4-6 minutes) and brush with 1 cup reserved sauce. Cook for 4 to 6 minutes, until thoroughly cooked.

5) Top with toasted almonds (optional).

To

Baked Ziti

1 pound ground beef, cooked & drained
16 oz. package ziti pasta
15 oz. Ricotta cheese
1 pound shredded Mozzarella cheese
1 egg, beaten
2 tsp. Italian seasoning
32 oz. spaghetti sauce
1/4 C. grated Parmesan cheese

Cook ground beef and drain off fat. Set aside. Cook pasta approx. 8 min. or until al dente. Do NOT overcook pasta! While pasta is cooking, combine Ricotta cheese, Mozzarella cheese (save 4 oz. for topping), egg and Italian seasoning in large bowl and mix together well. Add cooked ground beef to cheese mixture and mix together. Spray bottom of 9x13 pan with cooking spray then layer dish as follows - spaghetti sauce, ziti pasta, cheese mixture, spaghetti sauce, ziti pasta, cheese mixture. Finish with spaghetti sauce and top with left over Mozzarella cheese and grated Parmesan cheese. Bake 375 degrees for 30 minutes. Let stand 5-10 minutes before cutting. Serve with green salad and garlic bread if desired.

Label: Thaw dish in refrigerator, bake 375 degrees for 30 minutes. Let stand 5-10 minutes before cutting. Serve with green salad and garlic bread if desired.