Kansas City Sue’s Chicken {Slow Cooker}

INGREDIENTS

• 4-6 boneless, skinless chicken breasts
• 2 tablespoons butter or olive oil
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 onion, diced
• 1 tablespoon soy sauce
• 1/2 teaspoon dry mustard
• 1 cup low-sodium beef broth

DIRECTIONS

1. In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken.
2. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.

http://www.melskitchencafe.com/kansas-city-sues-chicken-slow-cooker/

Pineapple Meatballs

(This is really quick and easy when you use frozen meatballs - we like the ones from Costco.  I've made it in a skillet too).

INGREDIENTS

Meatballs:
• 2 lbs lean ground beef or lean ground turkey
• 2 large eggs
• ½ cup dry breadcrumbs
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder
Sauce:
• 1 cup brown sugar
• 3 tablespoons cornstarch
• 1 ¾ cups pineapple juice (reserved from pineapple tidbits - use water to make up the difference if you don't have enough reserved juice)
• ¼ cup white vinegar
• 1 ½ tablespoon soy sauce
• 1 ½ teaspoon Worcestershire sauce
• 1 (14 oz) can pineapple tidbits

DIRECTIONS

1. Preheat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.
2. Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).
3. Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken).
4. In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked.

http://www.melskitchencafe.com/pineapple-meatballs/

Skillet Creamy Macaroni and Cheese

INGREDIENTS

• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 2 tablespoons butter, cut into small chunks
• Ground black pepper to taste

DIRECTIONS

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

NOTES

Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

http://www.melskitchencafe.com/skillet-creamy-macaroni-and-cheese/

French Bread Chicken Sandwiches

3-4 Chicken Breast

1 can chicken broth

2 Tb Montreal Steak Seasoning

Put those above in crock pot for 4 hours till cooked and shreds easy.

1 Loaf French Bread

Ranch Dressing

4 slices bacon

1 Avocado- sliced

1 Tomato- sliced

1 c. shredded cheese

Shred all chicken and drain all juice. Cut French bread loaf long ways and spread ranch dressing liberally all over cut loaf. Layer chicken, bacon, cheese, avocado, tomato. Bake at 375 for 10 minutes then broil for 2 more minutes to get nice and crisp outside. Slice and serve.

Crock Pot Orange Chicken

Ingredients:
4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Directions:
Place your chicken in the crock pot.
Mix the marmalade, BBQ sauce, and soy sauce together.
Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours
When it is done cooking, shred the chicken.
Serve over cooked rice.
(I added some red pepper flakes the on the adult plates for a hot kick)
Adapted from Frugal Girls

Read more at http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html#By4I3FIIb3RSXe0U.99

 Ingredients:
4-5 Chicken Breasts
1 Cup Orange Marmalade
1 Cup BBQ Sauce
3 Tablespoons of Soy Sauce

Directions:
Place the chicken in the crock pot and mix the other ingredients and pour on top.  Cook on low for 6-8 hours or on high for 4-5 hours.  When it is done cooking shred the chicken and serve over hot rice.  You can add red peppers flakes if you like.

http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html

Ingredients:
4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Read more at http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html#By4I3FIIb3RSXe0U.99

Ingredients:
4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Directions:
Place your chicken in the crock pot.
Mix the marmalade, BBQ sauce, and soy sauce together.
Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours
When it is done cooking, shred the chicken.
Serve over cooked rice.
(I added some red pepper flakes the on the adult plates for a hot kick)
Adapted from Frugal Girls

Read more at http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html#By4I3FIIb3RSXe0U.99

Ingredients:
4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Directions:
Place your chicken in the crock pot.
Mix the marmalade, BBQ sauce, and soy sauce together.
Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours
When it is done cooking, shred the chicken.
Serve over cooked rice.
(I added some red pepper flakes the on the adult plates for a hot kick)
Adapted from Frugal Girls

Read more at http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html#By4I3FIIb3RSXe0U.99

Ingredients:
4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce

Directions:
Place your chicken in the crock pot.
Mix the marmalade, BBQ sauce, and soy sauce together.
Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours
When it is done cooking, shred the chicken.
Serve over cooked rice.
(I added some red pepper flakes the on the adult plates for a hot kick)
Adapted from Frugal Girls

Read more at http://www.sixsistersstuff.com/2013/07/crock-pot-orange-chicken.html#By4I3FIIb3RSXe0U.99

Korean Beef

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note) [I used ground ginger - maybe 1/4 teaspoon?]
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note: here's a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you're at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the alloted amount with your Microplane or a zester. It grates really well frozen! Ta da! 

said elizabeth 
http://elizabethbryant.blogspot.com/2010/05/korean-beef.html

Crock Pot Lasagna

1 lb. ground beef

29 oz can tomato sauce

8 oz pkg. lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1 1/2 cups cottage cheese

Directions

1. Spray the inside of the crock-pot with cooking spray

2. Brown the ground beef

3. Stir the tomato sauce in with the ground beef

4. Spread 1/4 of the meat sauce on the bottom of the crock-pot

5. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)

6. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.

7. Repeat these layers twice

8. Top with remaining sauce

9. Cover and cook on low for 4hrs (I've started the crock-pot on high in the morning before I leave for work and then put it on warm when I leave and it's perfect when I get home)

10. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes

* Variations *

1. Add chopped onion and garlic to the ground beef in step 2

2. Use Italian sausage in place of ground beef or with ground beef

3. Add 1/2 cup grated Parmesan cheese to the cheese mixture. Replace cottage cheese with Ricotta.

4. Add 1/2 cup additional shredded mozzarella cheese to the top of lasagna 5 minutes before serving

Root Beer Pulled Pork

Makes 4-6 servings

2-3 lbs pork roast (picnic, shoulder, butt, boston cuts work the best)
1/2 tsp garlic salt
Pinch pepper
1 onion, sliced
1 (6 oz) can of root beer
1/4 cup ketchup
2 Tbsp tomato paste
1/2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp honey
1 Tbsp quick cooking tapioca 

1.  Sprinkle pork with garlic salt and pepper.
2.  Place onions in bottom of 3-quart slow cooker. Top with pork.
3. Combine remaining ingredients in small bowl and stir with wire whisk until blended. Pour into slow cooker.
4.  Cover and cook on LOW 8-9 hours or until pork is tender. Remove pork and place on cutting board.  Shred it.
5.  Drain the juices and onions from the slow cooker.  Discard the onions.  Reserve the juices.
6.  Place pork back into the slow cooker add as much juices that you desired back into the pork.  Season to taste.
7.  Serve in tortillas or on toasted buns.

http://www.365daysofcrockpot.com/2009/10/day-250-root-beer-pork.html

Philly Cheesesteaks

2 c. beef broth

1 pack onion soup mix

1 lb. black angus roast beef (thin sliced from deli works great)

1 green pepper, sliced

1 large onion, sliced

4-8 oz. cream cheese

Sliced Provolone Cheese (2 slices per sandwich)

6 hoagies

Bring beef broth and onion soup mix to a boil. Add the roast beef, reduce heat and simmer for 5-10 minutes. In meantime, sauté onion and pepper in skillet. When beef is done simmering, drain the juices (you can keep the juice for an 'au jus'dip).  Then add roast beef to the skillet of onion and about 4 oz. cream cheese. 

Spread remaining cream cheese onto hoagie buns. When the cream cheese in the skillet is all melted, generously put a portion of the beef onto the hoagie. Top with provolone and place the sandwiches open faced on a large baking sheet. Broil on high for a minute till cheese becomes bubbly and bread is toasty. Serve immediately.

Meatball Subs

1 can spaghetti sauce- any flavor you like

½ c. water

1 C. shredded Parmesan cheese

32 oz. (2 lb. bag) frozen meatballs

1-2 C. Mozzarella Cheese

Sandwich hoagies

Combine first four ingredients in large skillet or pot. Bring to a boil and stir till meatballs are hot and cooked through (this takes maybe 8ish minutes). Then mix mozzarella into sauce. Spoon meatballs into rolls and put more mozzarella on top. We get individual bowls filled with the spaghetti sauce and dip our meatballs subs into the sauce.

Baked Chicken Alfredo

8 oz. penne pasta

1 – 16 oz jar Alfredo Sauce (Newmans Own- Roasted Garlic Alfredo was great)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350. Prepare pasta according to package directions.

When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste. Transfer mixture to an 8×8 baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

(I cooked more noodles and baked it in a 9x13).

Chicken Teriyaki

Ingredients:
1 lbs chicken diced
1 cup chicken broth
1/2 cup teriyaki sauce
1/3 cup brown sugar
3 garlic cloves minced

Directions
1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
2. Add chicken to sauce, and toss to combine.
3. Pour chicken mixture into crock-pot.
4. Cook on low 4-6 hours, or until chicken is cooked through.
5. Serve over hot cooked rice and spoon extra sauce if desired.

(I cooked the chicken in a skillet before adding it and added 2 Tbls of cornstarch to the sauce).

http://www.keyingredient.com

Super Easy Spanish Rice

2 tablespoons oil

2 tablespoons chopped onion

1 1/2 cups uncooked white rice

2 cups chicken broth

1 cup chunky salsa

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.

Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. (From Allrecipes - http://allrecipes.com/Recipe/Best-Spanish-Rice/Detail.aspx?prop24=etaf)