Slow Cooker Honey Sesame Chicken

recipe from Six Sisters Stuff

I am a sucker for a great slow cooker recipe. I love that you can get it ready way in advance and then just let the day take its course and not be in stress mode around dinner time. This recipe gives the chicken a delicious flavor, but it is quite sweet, so when I try it again, I may decrease the honey a little and see how it turns out.  

4 boneless skinless chicken breasts

Salt and Pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 Tablespoons canola oil

2 cloves garlic, minced

1/4 tsp red pepper flakes (optional)

4 tsp corn starch

6 Tablespoons water

Sesame seeds

Season both sides of chicken breasts lightly with salt and pepper.  Place in slow cooker. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken. Cook on low 3-4 hours or high 1 1/2-2 1/2 hours or until chicken is cooked through. Remove chicken from cooker, leaving sauce in ceramic insert.  Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce.  Replace lid and cook sauce on high for 10 minutes or until slightly thickened. Cut chicken into bite-sized pieces and then return to pot and toss with sauce before serving.  Sprinkle with sesame seeds and serve over rice or noodles.  Makes 4-6 servings.

*For a freezer meal, let chicken and sauce cool a little and then place in a freezer bag/freezer-safe airtight container. Seal tightly. When ready to use, defrost in refrigerator overnight, or until you are able to remove it from your bag/container. Place chicken and sauce in medium saucepan and heat through. Serve over rice/noodles.

Barbeque Pulled Pork Sandwiches

recipe from Our Best Bites

I am really trying to bring on the summer vibes here. We're on our 3rd round of croup at our house and I have just decided it is definitely time for winter to be over!  So... enjoy a taste of summer barbeque at it's finest with these yummy and easy pulled pork sandwiches. 

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

About 12 oz. of your favorite BBQ sauce (Bullseye anyone?)

About 12 high-quality rolls

Coleslaw 

Thick-cut dill pickle slices

Rinse pork roast well in cold water and trim off excess fat.  Pat dry.  Sprinkle roast with liquid smoke and seasonings and place the meat in a disposable freezer-safe container or gallon-sized Ziploc bag.

When ready to cook, place the seasoned roast in a slow cooker and cook on low for 9-11 hours or on high for 6-8.  Shred and add BBQ sauce. Serve on rolls with coleslaw and pickle slices.

Side dish suggestions: French fries, baked potatoes, fresh fruit, etc.

Mexican Lasagna

  

                                            adapted from Taste of Home Magazine
2 c frozen corn, thawed
1 can black beans, rinsed and drained
1 can diced tomatoes with basil, oregano, garlic, undrained  


(I just used a can of regular diced tomatoes because that is what I had on hand and then mixed in 1 clove garlic minced, and a sprinkle of basil.)


1 can chopped green chilies
3 green onions, sliced
2 tsp dried oregano
2 tsp ground cumin
6 corn tortillas (6 inch)
1 1/2 c shredded Mexican cheese blend
6 Tbsp plain yogurt (or sour cream)


In a large bowl, combine the corn, beans, tomatoes, chilies, green onions, oregano, and cumin.  Place 3 tortillas flat in a 11x7x2 baking dish coated with cooking spray.  (I placed two tortillas in the bottom of the dish and then cut one in half and used the halves to cover gaps on the sides.) Spread half of the corn mixture;  Sprinkle 1/2 of cheese.  Repeat layers.


Bake uncovered for 15-20 minutes at 400 degrees until heated through.  Let stand for 5 minutes.  Garnish each serving with a dollop of yogurt or sour cream and sprig of cilantro if desired.  


(You can add shredded chicken to the corn mixture if desired.)

*For a freezer meal, complete layering in an aluminum baking pan.  Cover tightly with 2 sheets of aluminum foil.  When ready to eat, place in oven at 350 degrees for 45 minutes to an hour or until warmed throughout and cheese is bubbly. Watch closely to avoid overcooking and drying it out.