BBQ Chicken Pizza

Yet another pizza recipe I know, but this is Tyson's favorite. Today I tried something new and made a sourdough crust. The juxtaposition of flavors was really good so I think that we'll do this again. Ingredients:
1/3 sourdough bread dough recipe (found here)
3/4 c. BBQ sauce, divided (I prefer Sweet Baby Ray's)
3 oz. chicken breast, cut into 1/2 peices
2 strips bacon, cooked and cut into 1/2 pieces
1/3 c. pineapple tidbits, drained
1-1/2 c. mozzarella cheese
1/4 c. Parmesan cheese

Press, roll, or toss dough and place on a greased pan or pizza stone. Cook for 7 minutes at 425 degrees and remove from oven.

Cook chicken in a frying pan with 1/4 c. of the BBQ sauce. Once fully cooked add the bacon and pineapple and continue to cook together on low heat for 3-5 minutes.

Spread remaining 1/2 c. of BBQ sauce on pizza and then spread toppings evening. Cover with mozzarella and then Parmesan cheese. Bake for another 7-10 minutes or until the cheese and completely melted and bubbles.
Yields: 8 Slices
Points: 6

Grandma's Baked Chicken Breasts

This is one of my Grandma Harper's recipes, and I just love it! She made it for us once when I was about 13 and I remember asking what it was called and my uncle David said it was called ambrosia. He was right on target because it is really good, and rather simple to make.Ingredients:
8 chicken breasts, thawed and cut in half
1 jar dried beef
16 slices of bacon
1 can Cream of Mushroom soup
1 pint sour cream
dried parsley

Cook the bacon, but don't let it get crispy. Place 2 slices of dried beef (you can find it at the grocery store near the canned sardines and such) under 1/2 a chicken breast and wrap in a slice of bacon. Place in a shallow baking dish. Repeat 15 more times.

Mix sour cream and cream of mushroom soup together and spoon over the chicken. Sprinkle parsley over everything. Cover with foil and back at 250 degrees for 2-1/2 hours.
Serves 16
Points: 6

Mexican Lasagna

I realized that I have now posted 3 lasagna recipes. This one is a lot of fun and very different from your traditional lasagna. I found it in one of my Taste of Home magazines and then modified it to fit my style.
Ingredients:
1-1/2 pound lean ground chicken (or turkey or ground beef if you prefer)
1 c. diced red onion
1 c. diced bell pepper
2 tsp. minced garlic (or 4 cloves)
1 c. canned black beans, drained and rinsed (I used the full 14.5 oz can)
1 c. diced tomatoes
1/2 c. frozen corn
1-1/2 tsp. chili powder
1 tsp. cumin
1 14.5 oz can diced tomatoes with green chilies
1 8 oz can tomato sauce
1 c. medium salsa
1/4 tsp. fresh ground pepper
2 T. minced fresh cilantro
4 large 10 inch tortillas (you can use whole wheat of you prefer)
1-1/2 c. shredded Monterey Jack cheese (or sharp cheddar is also good)
1 c. light sour cream
1/4 c. green onions, chopped

Preheat oven to 375 degrees and grease a 9x13 pan.

In a large skillet cook the ground chicken, onion, garlic and bell pepper. Make sure to break up the meat as it is cooking. Once fully cooked add the black beans, tomatoes, corn, chili powder and cumin and cook for 2 more minutes at medium heat. Add the canned diced tomatoes, tomato sauce, salsa and black pepper. Bring it to a boil. Reduce heat and allow to simmer for 5 minutes, covered. Stir in cilantro and remove from heat.

Spread 1/3 of the sauce mixture over the bottom of the pan. Layer 2 tortillas on top. *I ripped one in half, placed one in the center and the 2 halves on each end of the pan* Spread another 1/3 of the sauce mixture on top of tortillas and then 1/2 of the cheese. Repeat with the remaining tortillas, sauce mixture and cheese.

Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes. Let stand for 10 minutes before serving. Serve with a dab of sour cream and green onions on top.
Serves 8
Points: 5 per serving