Sweet and Sour Chicken/ Healthier Chocolate Cake

So I put a twist to Brittney's Monday post on her BBQ Ck in the comments but I will just re-do it as my Friday post!!

4 boneless skinless Chicken Breast
Catalina Dressing
Apricot/pineapple Preserves
Lipton Onion Soup Mix (optional)

Heat a skillet and chop chicken to bite size pieces, cook chicken until brown (I like mine kind of crispy brown so I add a little bit of olive oil to cook in)

Once chicken is cooked add catalina dressing until chicken is covered

(put stove to simmer)

Then spoonful by spoonful add in the preserves keep tasting once mixed together to see if you need more preserves.

You can then sprinkle some of the onion soup mix in if you don't want is as sweet, but don't use all of it or it can get salty.

*just make sure you are tasting it as you go so you like the consistency of sweetness.

Let it simmer for 10 minutes

I like to add it to rice or you could make some fried rice to go with it.


CAKE

One box of Chocolate cake mix
1 can of black beans


put the mix in the bowl (do not add any of the eggs or oil or water)

rinse the black beans in a strainer and rinse out the can they came with

put the black beans in a blender with one can of water (make sure the can is clean so you don't get any of the black bean juice.

once everything is blended add beans to powdered cake mix and stir. It will be pretty thick but that's how it is supposed to be.

Add to your cake pan (make sure you spray it first) then cook to what the cake box says for what pan you are using.

It's almost brownie like texture so it is good with ice cream.