Pesto Pasta Salad with Chicken and Oven-Roasted Tomatoes

Ingredients
1-2 boneless, skinless chicken breasts
olive oil
salt and pepper
1 pint cherry or plum tomatoes, halved
1/2 lb penne or rotini
8 oz pesto
Pine nuts, for garnish
basil for garnish

Directions
1. Preheat the oven to 350degrees. Coat the chicken breasts in olive oil and salt and pepper.  Bake for 35-40 minutes until cooked through. Shred chicken into strips when cool enough to handle.

2. While the chicken is roasting, coat the tomato halves in olive oil and salt and place them cut side up on a baking sheet.  Roast tomatoes for about 15 minutes.  Set aside to cool.

3. Cool pasta until al dente.  Drain well and place in large bowl.

4.  Toss pasta with pesto until evenly coated.  Add chicken and top with tomatoes, pine nuts and basil (if desired).

5.  Serve chilled.

Provencal Chicken Salad with Artichokes

Salad
1/2 c sun-dried tomatoes
14 oz artichoke hearts
2 boneless, skinless chicken breasts
salt and pepper
1/2 c pitted olives, sliced into quarters

Dressing
2 T red wine vinegar
2 t dijon mustard
1/2 t minced garlic
6 T extra virgin olive oil
1 t oregano
1/2 t salt
pepper

1. Place sun-dried tomatoes in a small bowl and cover with boiling water.  Let rest until softened, about 10-15 minutes. Drain tomatoes and mince them.  Rinse the artichoke hearts and cut into quarters, then pat dry with paper towels.

2. Preheat oven to 350degrees and coat chicken with olive oil and salt and pepper.  Bake for 35-40 minutes until cooked through.  Shred chicken once cool enough to handle.

3. In a large bowl, combine the chicken, sun-dried tomatoes, artichoke hearts, and olives.

4. To make the dressing, in a small bowl, whisk all of the dressing ingredients; season with pepper.  Pour over chicken salad mix and toss until evenly coated.

5. Serve chicken salad over baby greens.

Crock Pot Spicy Beef

Note:  you can use pork in this recipe also

serves 8

marinade:

1 cup ketchup

3 TBSP cider vinegar

1/4 cup dijon mustard

1/3 cup prepared chili sauce

3 TBSP Worcestershire sauce

2 TBSP honey

1 TBSP soy sauce

scant 1/2 tsp red pepper flakes

3 cloves garlic, minced

3 lbs sirloin, trimmed of fat

3/4 cup water

Directions:

In a medium sized saucepan make the marinade: combine marinade ingredients, bring to a boil then reduce heat to medium low and simmer for about 5 minutes.  Let cool to room temperature.

Put the beef in a large zippered top plastic bag with the marinade and let it sit at least 8 hours or overnight.

Remove the beef from the zip lock bag and place it in the slow cooker.  Pour the marinade into a small bowl, add the water and stir well.  Pour over the roast.  Cover and cook on low until the meat is fork tender, about 8 hours.

Serve with rice, on a roll, or on lettuce.