ITALIAN CROCK-POT CHICKEN AND VEGETABLES

My family calls this one pizza chicken because that is the first thing that comes to mind when you lift the lid!

• 4-5 chicken breasts (frozen or fresh)
• 1 onion, chopped
• 1 zucchini or yellow squash, chopped
• fresh spinach, 2 handfuls
• sliced mushrooms
• bell peppers, sliced
• 1 jar spaghetti sauce
• seasonings of your choice (I use oregano, garlic powder, and red wine. Can also use cajun seasoning.)

Put all ingredients into crock pot and cook on low for 6 hours. Serve over pasta or rice and top with cheese if desired.

• pasta or rice of your choice
• cheese for topping (shredded or parmesan)

BOURBON AND CIDER-GLAZED MEATBALLS

MEATBALLS: (Makes 18)
1 lb ground turkey
1/2T fresh sage, chopped
1/2T fresh rosemary, chopped
1/2t garlic powder
1/4t salt
1/8t black pepper
1/2T dried onion flakes
1 egg

GLAZE:
1 1/2c apple cider
1/4 c bourbon
3″ sprig rosemary

Brown meatballs in a pan with oil to brown outside. Pour glaze over and heat until ready to serve.

GENERAL TSO'S CROCK POT MEATBALLS

MEATBALLS:
1lb ground turkey, chicken, or beef
2T minced ginger
1 onion, diced
1t garlic powder
1/4c panko breadcrumbs
1 egg

Make meatballs and fry lightly in a pan of oil to brown outside or bake for 10-12min and put into crock pot.

SAUCE: (You can buy Iron Chef's General Tso's pre-made sauce in a bottle, too.)
1t sesame oil
2T rice wine vinegar
2T dry sherry
3T soy sauce or tamari
1/4c water
3T honey
2t corn starch
1/4c scallions, chopped
4-5 small dried red chili peppers, chopped (optional)

Pour sauce over and heat on low until ready to serve.

Or you can just leave them in pan and cooked until cooked through and simmer with sauce for 5 min before serving.

CROCK-POT COCONUT CHICKEN (The Recipe Critic)

4-5 chicken breasts (I always use frozen) or 6 boneless chicken thighs
1/2c light coconut milk
2T brown sugar
3T soy sauce
2t minced garlic
1/4t cloves
6T shredded coconut

Place chicken in crock pot. Stir together remaining ingredients in a bowl and poor over chicken. Cook on low for 4-5 hours and serve over rice.

CHEESEBURGER SOUP (The Recipe Critic)

• 1 lb ground beef
• 1 lb bacon, cooked and crumbled (optional)
• ¾c chopped onion
• ¾c shredded carrots
• ¾c diced celery
• 2 tomatoes, diced (optional)
• sliced mushrooms (optional)
• peppers, diced (optional)
• 1t dried basil
• 1t dried parsley flakes
• 4T butter, divided
• 4c chicken broth
• 4c peeled and diced potatoes
• ¼c all purpose flour
• 2c shredded cheddar cheese
• 2c milk
• ¾t salt
• ½t pepper
• ¼c sour cream

Instructions

1. Brown the ground beef in 3quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, carrots, celery, tomatoes, mushrooms, peppers, parsley, and basil. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3T) and add the flour. Cook and stir until bubbly. Stir in milk and heat until thick. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, salt, and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon. Remove from heat and stir in sour cream.

BUTTERMILK BISCUITS (Cracker Barrel)

2 2/3 cups Bisquick 

1 cup buttermilk
1 t sugar
1 1/2 T butter, melted
melted butter, for brushing
(makes about 10 biscuits)
 

Preheat oven to 450. Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into the batter. Stir until a soft dough forms. Turn out onto a well floured work surface. Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough. Roll 1/2 thick, or thicker if you prefer towering biscuits. Place close together on an ungreased baking sheet. Brush tops with melted butter. Bake 8-10 min.

BANG BANG SHRIMP (Bonefish Grill)

1/2 cup mayo
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1lb shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions

Mix mayo with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Heat oil to 350* Deep fat fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.