Black Pepper and Molasses Pulled Chicken Sandwiches, suggested by Sarah

Black Pepper and Molasses Pulled Chicken Sandwiches
(From the November 2009 Cooking Light)

This sauce delivers great barbecue taste. Chili powder and cumin add smokiness, while ketchup and molasses provide sweetness. 'Cue lovers in North Carolina put the slaw on the sandwich. Try it for a change.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips

Preparation

1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

"Special Fish", an idea from Michelle

"Special fish" tonight. I don't know why we call it that.

Fish fillets are the boring part. I top them with deliciousness... bell pepps, onions, and a little stuffing mix (I know, sounds weird) cooked down in white wine then mixed gently with crab meat.

Chorizo Sandwiches, an idea from Rachael

I crumble and fry the sausage (remove casing) in a tiny bit of olive oil with green peppers and onion.
Then I add a can of diced tomatoes (I get the kind with celery in it or otherwise flavored).
Let it heat through and serve on hard rolls.
It's really good. I've also used fresh diced tomatoes.

Chicken Bean Stuff, from Shelli

Tonight we had chicken/bean stuff in tortillas with Mexican Rice by Goya.

Mexican Rice (chicken flavor by Goya)...make per package instructions.

Chicken Bean Stuff:

1-10oz pkg original roasted chicken shortcuts from perdue (or use fresh chix if you're not a lazy beyatch like me)
1 can Goya black beans, drained, rinsed
Onions & Peppers (chopped--I use frozen...see above)
taco seasoning or Goya adobo seasoning, to taste

Put a tsp or two of olive oil in pan. Cook up onions and peppers along with beans. Season. Stir in chicken, cook until heated through.

Serve in tortillas w/all the usual fixings.

There, dinner's done. It wasn't half bad. I just invented that tonight. Go me.

Suggested by Alison - Ratatouille

Ratatouille at Cooking for Engineers

Beet Burger, by Jenifer

Beet Burger
1 tbl finely grated raw beet
1/2 c cooked oats
1 c uncooked oats
1/2 c coarsely ground walnuts
1/4 c coarsely ground almonds
2 tbl sesame seeds
1 tbl instant veggie broth
1/4 c minced green pepper
1/4 c minced celery
1/4 c minced onion
1 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground sage
1/4 tsp mustard powder
2 tbl soy sauce
1 tbl nutritional yeast (this is optional)

Mix all ingredients together and form into patties...can be cooked on the grill!

*Hmmmm, I wonder who might like these?*

Sloppy Joes (a variation) by Amy

1 lb ground beef or whatever meat-type product you prefer
2 cans tomato soup
1 small onion, diced
1 green pepper, diced
capful of Kitchen Bouquet
1 tbsp brown sugar
brown ground beef, adding onion and green pepper to the mix
drain and rinse
dump in tomato soup, brown sugar and add K.B. (it makes it not so annoyingly red...)
add salt and pepper to tastes
immer until it thickens