Strombolli

You can't get buch easier than this recipe.
You can even use canned or frozen bread dough if you do not want to make your own.

STOMBOLLI
1 lb bread dough (half of this link's recipe)
1/2 lb salami
1/2 lb ham
1/2 pkg pepperoni
1/2 lb grated cheese
1/4 cup grated parm cheese
italian seasoning
pizza sauce

Roll out dough in rectangle shape.
Layer meats in row down the long side.
Add cheese and sprinkle seasoning on top.
Roll up dough into log shape, sealing edges.
Bake at 375 for 25-30 minutes.
Wait about 5 minutes before cutting.  Serve with sauce for dipping.

That's it!  I sometimes add turkey or pastrami as well, really whatever I have on hand.

Healthier Sweet and Sour Chicken

This recipe is from eatbetteramerica.

2 teaspoons canola or olive oil

1 lb boneless skinless chicken breasts, cut into 1-inch cubes

1/4 teaspoon salt

1 green bell pepper, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 small onion, sliced into thin wedges

1 cup reduced-sodium chicken broth

1 can (8 oz) pineapple chunks in unsweetened juice, drained and liquid reserved

1/4 cup rice vinegar

1/4 cup brown sugar

4 teaspoons cornstarch

1/8 teaspoon crushed red pepper flakes

4 cups hot cooked instant brown rice

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.

 

2 In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.

3 In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.