Rosemary Chicken Pasta

2 Boneless Chicken breasts
Boiled Spagetti noodles
1/4 cup Olive Oil
3 pads of Butter
1 clove of Garlic
2 Tbsp White Wine
1/2 Tsp of Sugar
Salt and Pepper to taste
1 1/2 sprigs of fresh Rosemary
1Tsp Parsley
1/4 cup chopped Leeks
5 Mushrooms quartered
Handful of Cherub Tomatoes
3/4 cup frozen Artichoke Hearts
1/2 cup  Zucchini julienned
1Tsp Lemon Zest
Parmesan Cheese for topping

Cook Chicken Breasts with Olive Oil, 1 pad of Butter, Garlic, Salt, Pepper, White Wine, Leeks, Parsley, Lemon Zest, and Rosemary leaves torn off sprig. Brown Chicken. Then move just the Chicken, placing 2nd and 3rd pads of Butter and a few Rosemary leaves on each Chicken breast to the oven at 425 for 30 minutes or until done.  Add Tomatoes, Mushrooms, Artichoke Hearts, and Zucchini to stove top sauce. Sprinkle Sugar over Tomatoes and cook until ingredients in the sauce are tender. Once done, pour sauce over noodles then add Chicken sliced on top. Sprinkle with Parmesan Cheese. Enjoy!

This one is EASY

3 or 4 Pork Cutlets ( Thick) thawed.
1/2 of a Bottle of Leroy's BBQ sauce or more
Salt and Pepper
Small Hamburger Buns
Cole Slaw( any kind)

Put Cutlets into a Crock Pot.
Pour Leroy's over Cutlets
Salt and Pepper to taste
Pour 1/2 cup water or maybe less over mixture ( don't water down too much )
Cook on high for 5 hours.

Place Pulled Pork and Slaw on Hamburger Bun and ENJOY!

Serve with Fries.