On Sundays, I rarely want to make plans – I like to see how I feel as the day goes along – and many Sundays I don’t feel like spending hours in the kitchen. Here’s a great recipe for those lazy Sundays…or Mondays…or
1 package (approx. 1.5 lb) boneless skinless chicken breasts
1 6 oz can pineapple juice
1/3 cup reduced sodium soy sauce
1/4 cup brown sugar, firmly packed
1/2 cup BBQ sauce
3/4 cup fresh pineapple, chopped into half inch chunks
Place all ingredients into a crock pot on LOW for 6 hours. I serve this with red pepper brown rice mixed with 2 tbsp mango salsa. This dinner is so easy and delicious you will want to make it all the time. You can also make this as a party appetizer – just chop the chicken into two inch chunks before cooking and serve right in the crock pot. Aloha!
These are so simple to make and are the perfect start to your holiday party. These can be made with either beef or turkey pre cooked meatballs. If you want them a bit spicier, then increase the chili powder by a teaspoon.
2 pounds (32 ounces) frozen pre cooked meatballs, turkey or beef
1 12 ounce jar chili sauce
1 14 ounce can cranberry sauce
3 tablespoons orange marmalade
3 teaspoons chili powder
In large saucepan, combine chili sauce, cranberry sauce, marmalade and chili powder. Cook over medium heat, stirring until blended. Add meatballs and cook until heated through, stirring occasionally. Serve immediately. Makes 30 appetizer servings.
If you prefer, you can prepare this appetizer in the slow cooker. Place meatballs in the slow cooker first, then combine sauces, marmalade and chili powder and pour over meatballs. Cover and cook 4 hours on HIGH.
This is a super easy way to have a hot and savory dinner on the table fast. I took another 10 minutes to make some Bisquick biscuits to top it off. This recipe makes 4-6 hearty servings.
2 1/2 pounds cubed beef stew meat
2 tablespoons all purpose flour
1 tablespoon olive oil
1 can Campbell’s Golden Mushroom Soup
8 ounces water
2 medium potatoes, cut into 1 inch cubes
1/2 pound baby carrots
1 small onion, sliced
1/2 cup red wine
2 tablespoons worcestershire sauce
1 teaspoon paprika
1 teaspoon salt
pepper to taste
Place cubed beef in ziploc bag, and toss with flour. Place in heated saucepan with olive oil and brown beef evenly on each side – approximately 10 minutes.
Add beef, soup, water, onion, carrots and potatoes to crockpot. Cook on “high” for 5 1/2 hours. Stir in wine and remaining ingredients and cook an additional 30 minutes.
Notes: Make sure you buy “golden mushroom” soup and not cream of mushroom soup. I found some nice rainbow baby heirloom carrots and they added a colorful touch to the dish. You can use any hearty red wine – I used Barbera but pretty much any red wine will work. If you have port, that is even better…