Archive for August, 2009

Honey glazed chicken


Rick and I finally got to take our summer vacation last week! We spent a wonderful week on the beach in South Carolina. Thinking ahead, I wanted to prepare an easy meal that we could just toss in the crockpot the day we got back from vacation. I figured we’d be tired of eating out, but wouldn’t feel like cooking after making the 12 hour drive back home the day before, so this freezer meal was the perfect solution.

I dumped all the ingredients in a 1 gallon freezer bag and froze it. When we got home from vacation on Saturday, I placed the freezer bag in the refrigerator to defrost overnight, and then dumped all the contents of the bag in the crockpot in the morning. 8 hours later, we had a nice dinner waiting for us!

1/4 cup butter, melted
1/8 cup soy sauce
1/2 cup honey
1/2 cup bbq sauce (optional)
1 1/2 pounds chicken pieces (I used 3 small breasts)

For freezing: Place all ingredients int a 1-gallon freezer bag. Lay flat in freezer. To thaw: Take the bag out of the freezer the night before, making sure the frezer bag is completely sealed. Place bag on a shel furthers rom the freezer and lay flat.

Put chicken in crockpot and dump contents of bag on top of it. Cook on low for 6-8 hours or high for 4-6.


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Menu Aug. 30-Sept. 4

Sunday: Honey bbq chicken
Monday: Baked ziti
Tuesday: Pasta Fagioli
Wednesday: Honey glazed ham w/mac and cheese
Thursday: Beef and cheese enchiladas
Friday: TBD

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Zesty chicken bbq


I found this recipe on It caught my attention because it seemed easy to throw together, but also seemed like it would have a very interesting taste. All of the reviews said they were a little hesitant about mixing Italian dressing with bbq sauce (and so was I) but they all said it turned out great. I have to agree!

The first night, we shredded the chicken and put it on sandwich buns. Unfortunately, I forgot to take a picture. I know, I know … But with leftovers the next night, we made this bbq chicken pizza. It was delicious both ways!


6 chicken breast halves
12 ounce bottle bbq sauce
1/2 cup Italian salad dessing
1/4 cup brown sugar
2 tbsp. Worcestershire sauce

Place chicken breasts in crockpot. I sprinkled them with garlic powder, but that obviously is optional. In a bowl, mix bbq sauce, Italian dressing, brown sugar, and Worcestershire sauce until combined. Pour over chicken.

Cook on low for 6-8 hours or on high for 3-4.

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Menu Aug. 16-21


Sunday: Stromboli
Monday: Garlicky pasta with tomatoes and basil
Tuesday: Taco night
Wednesday: Leftover taco night
Thursday: Spaghetti and meatballs
Friday: Grilled cheese and soup

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Mexican goulash


I was searching online for a new Mexican dish to try, and I found this one. It sounded very interesting to me, but I’m not sure if it would be interesting good or interesting bad. I have never had any sort of goulash before, so I had no idea what to expect.

It turned out pretty well, though. The chili flavoring was dominant, but not in a bad way. And the shells tasted so good! Overall, I’m not sure if I will make it again or not, but I’m really glad I tried it.


1 can chili
1 can fat free refried beans
1 can corn, drained
1 1/2 cups salsa
5 10-inch flour tortillas
shredded cheese (optional)
sour cream (optional)


You will need a crockpot large enough for the tortilla shells to lay flat in — I used my 6 qt. Spray crockpot stoneware with cooking spray.

In a large bowl, combine chili, beans, salsa and corn. Stir until well-combined.

Lay one tortilla shell at bottom of crockpot. Top with one-fifth of the chili mixture. I also sprinkled a pinch of shredded cheese on top of the mixture. Top with another tortilla shell, add mixture and a sprinkle of cheese. Continue until you use up all 5 tortilla shells and the entire chili mixture.

Cook on low for 7 hours. I cooked mine on low for 8 hours and one edge (the side that was pushed up against the side of the stoneware) got burnt and we had to throw it out.

With a knife, cut a checkerboard pattern into the tortilla shells and stir to combine. The tortillas will taste a bit like pasta.

Serve with more shredded cheese and sour cream.

Shared at Eat at Home Cooks Ingredient Spotlight: Tortillas.

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My new arrival


Look what showed up on our doorstep yesterday! I was so excited, I was like a kid on Christmas morning. I have been looking around for a smaller crockpot that could still be programmed to only stay on for a certain number of hours. I finally came across this Cuisinart 3.5 qt. digital slow cooker at As luck would have it, a few days later I got an e-mail with a 20% off online coupon, so I knew exactly what I would buy.


Now, I can cook smaller sized portions without having to worry about them burning or drying out. According to the cooking tips on, A Crock-Pot® slow cooker should be at least ½ full to ¾ full for best results.” I have found (and have heard from others that they have experienced the same) that if it is less than half full, the food will cook too fast. The raspberry chicken will be much better now! 


This little guy joins the team of:

DBA-SCVP600WMy 6-qt. Rival Crock-Pot (except mine is silver); and 
yhst-12201627110923_2067_119527891 The Little Dipper, which came packaged along with my 6-qt. crockpot. It hasn’t been used in a long time, actually. Maybe I should bust it out soon … 




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Menu Aug. 10-15


Monday: Out

Tuesday: Out

Wednesday: Turkey burgers

Thursday: Spinach baked gnocchi

Friday: Zesty chicken bbq sandwiches

Saturday: BBQ chicken pizza (with leftovers from Friday)

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