Full Meal

Here is a full Meal with a Entree 2 sides and desert. Feel free to use Lactose free dairy for any dairy in these recipes.



Easy BBQ chicken sandwhiches:(serves 4-6)

1 -2 lbboneless chicken breast

1 (18 ounce) jar of your favorite BBQ sauce (I love Stubbs!)

1 medium sweet onion , sliced

4 -6 hamburger bun

.

1 Remove all visible fat from the chicken and toss it in the crock pot.

2 Place the onion slices on top of the chicken.

3 Pour the barbecue sauce over top.

4 You may not need the entire jar, just enough to cover the chicken.

5 Cook it on LOW for 8 hours or until the chicken is nice and tender.

6 Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.

7 Voila!

Whipped Potatoes:

1. 1 Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
2. 2 Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
3. 3 Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
4. 4 Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.
   

Whipped potatoes:

4 lbs idaho potatoes, peeled and sliced 2 inches thick

1/2 cup butter

1 cup half-half, warmed

1 1/2 teaspoons salt (or to taste)

1 1/2 teaspoons black pepper (or to taste)

Banana Foster:(serves 2)

• 2 tablespoons unsalted butter
• 1/4 cup (1.75 ounces) dark brown sugar
• 1/4 teaspoon ground allspice
• 1/2 teaspoon freshly ground nutmeg
• 1 tablespoon banana liqueur
• 2 under ripe bananas, sliced in half lengthwise
• 1/4 cup dark rum

Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

1. 1 Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
2. 2 Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
3. 3 Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
4. 4 Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper. Serve with your favorite gravy.

.

• 1/4 cup (1/2 stick) butter
• 1 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup banana liqueur
• 4 bananas, cut in half lengthwise, then halved
• 1/4 cup dark rum
• 4 scoops vanilla ice cream

Directions:

• Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
• Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
• Stir in the banana liqueur, then place the bananas in the pan.
• When the banana sections soften and begin to brown, carefully add the rum.
• Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
• When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
• Generously spoon warm sauce over the top of the ice cream and serve immediately