Turkey Soup Broth

Every time I make a turkey, I get excited about the thought of delicious broth to make soup with, why would I waste all that delicious flavour still in that mangled pile of meat and bones.

So I make broth.

It's pretty simple.

Turkey Soup Broth

In a large slow cooker

1 Turkey carcass (I had to squish mine in there)

2 carrots, whole

2 stalks of celery, whole

1 onion, quartered with skin on

2 bay leaves

4 peeled cloves of garlic

Cover with water and let cook on low for up to 8 hours.

This is actually the second round for these bones, earlier in the morning I boiled this same mixture on the stove in my huge dutch oven for an hour and got the first batch of delicious broth to make Turkey Soup with.

Strain the broth to get rid of bits of bones and meat and store in your favourite containers, I love old canning jars.

Now to make Turkey Soup!

~Adel~

20 Fall Slow Cooker/Freezer Meals

Life has been busy and different over here at the Ladybug House! 

Between juggling the demands of a new baby and navigating the change from full-time at home to full-time school for Lady and Bug, while still trying to keep the house running and managing several businesses, I need to get organized and plan meals. 

Here is my fall list of slow cooker freezer meals to make life a little easier!

Slow Cooker Beef Bulgogi (Korean Beef)

Chicken Provençale

Slow Cooker Pizza Bake

Comfort Beef Stew

Slow Cooker Chicken Shawarma & Garlic Sauce

Slow Cooker Amtat Mongolian Beef

Slow Cooker Honey Garlic Chicken

Bacon Maple Dijon Chicken

Thai Peanut Chicken

Slow Cooker Herb & Garlic Chicken Stew

Easy Slow Cooker Roast Beef & Gravy

Mexitalian Chicken

Sweet & Sour Pork

Orange Chicken

Salsa Chicken Tacos

Easy Rootbeer Pulled Pork

Warming Chili

Butter Chicken

Slow Cooker Thai Red Curry

Moroccan Chicken Stew

Enjoy the beautiful fall colours! It's nice to be back sharing my kitchen with you!

~Adel~

Nana's Noodle Soup

Lady & Bug ask for Nana's Noodle Soup every time they want something comforting. At first I had no idea what this was and kept making my version of Chicken Noodle Soup, but they were never satisfied, then I happened to have Nana's version one day and I understood...it's all about the noodles and the surprising Anise!

Here's my attempt at Nana Ladybug's Noodle Soup, it's probably not the way Nana makes hers, but Lady & Bug are happy with it!

Nana's Noodle Soup

1 Tbsp Butter or Olive Oil

1 Chicken Breast, cooked & diced very small

1/2 Onion, diced very small

1 clove Garlic, minced

4 cups Chicken Stock

2 cups Water
4 cups Cooked Spaghetti, Chow Mein, or German Noodles crunched into spoon sized pieces

2 Anise Seed Stars (or 1/2 tsp anise seed)

Heat oil or butter in large saucepan. Add chicken, onion and garlic and cook until onion becomes translucent. Add Chicken stock and water and anise. Bring to a boil (remove anise stars if used). Add pasta, heat through, and serve hot.

So many noodles with a slight anise flavour, so comforting and so yummy.

~Adel~

BC Chicken & Homemade Chicken Nuggets

This weekend, I thought it would be fun to go to a new store to do our weekly grocery shop. While the grocery shopping experience was a bust with two major meltdowns in the store (yes I was the meanest mom in the world and wouldn't let them buy popsicles on a very cold day), we managed to learn something new in the process that quite honestly blew my mind and I'm sure I'm not alone, so I thought I'd share what I learned.

If you're a regular reader of this blog, you know that I've been working to reduce additives, chemicals, and sugars - trying to live a more natural & healthy life. It's been a long process of learning to make more from scratch and making healthier choices in the store. I've been slowly changing us over to organic, local, and homegrown/homemade food. 

While we were shopping at Save On Foods, we saw some local chicken farmers called the Chicken Squad working to dispel some myths about the chicken farming industry. I don't know about you, but I've always understood that the meat & poultry available in my local store is full of hormones and steroids and that the chickens are force fed to get really fat. This has influenced my decision to buy mostly organic, thinking it was the healthiest choice for my family. I've been researching and learning about where my food really comes from and discovered that I've been given some misleading information. Did you know that the use of steroids and hormones has been banned in Canada since the 1960's? Really! I had no idea. This discovery has really made me think and I'm reconsidering my choice to not purchase regular chicken from the store.

The Chicken Squad even made a great little movie trailer to help spread the word (check it out at chickensquad.ca)! Lady & Bug thought the action packed trailer was funny, especially the growing chicken! Bug even asked me if we could do that at home (of course I said no!). Instead I managed to calm the popsicle meltdowns with the promise that we would go home with our chicken and make our own Chicken Nuggets.

Homemade Chicken Nuggets

4 Chicken Breasts
1 Egg
3 Tbsp Milk

1 Sleeve of Crackers (your favourite of course)

1 Tbsp Flour

1 tsp Thyme

1/2 tsp Paprika

1/2 tsp Oregano

1/2 tsp Garlic Powder

1/4 tsp Ground Black Pepper

1/8 tsp Salt

Preheat oven to 350F. Cut chicken breasts into 1-2" bit sized pieces.

In a shallow bowl, combine egg and milk. Beat well to mix.


Crunch up crackers using a food processor or a plastic bag and a rolling pin. Add Flour, thyme, paprika, oregano, garlic powder, pepper & salt and mix well. This recipe works best if crackers have been crushed very fine (like cornmeal).

Coat a few chicken pieces at a time in egg mixture and then toss into a bag with the cracker mixture. Twist bag at the top and shake to coat. Place chicken on a baking sheet at least 1/2" apart and repeat until all the chicken has been coated with the cracker mixture. Bake for 10 minutes at 350F. Turn chicken over and bake for 5-10 more minutes until chicken reaches at least 165F internal temperature.


Yum! Lady & Bug (and Daddy Ladybug) approved.

Thanks BC Chicken Farmers for helping our family learn something new and for all your hard work so that we could have some really yummy chicken to make nuggets.

~Adel~

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Turkey Tetrazzini

I still have lots of leftovers from Turkey Day in my freezer so here's my yummy easy alternative to turkey sandwiches or turkey soup.

Turkey Tetrazzini

1 Tbsp Olive Oil
1 Onion, diced
2 cloves Garlic, minced
2 cups Sliced Mushrooms
2 cups Milk
1 cup Herb and Garlic Cream Cheese
1/4 cup Parmesan Cheese
1 cup Peas, frozen
4 cups Turkey shredded or chunked (or substitute chicken)
1/2  package of Spaghetti, cooked (about 450g)
2 cups Mozzarella, shredded

In a large saucepan, heat oil and brown onions & garlic. Add mushrooms and cook until they start to get watery. Add milk, cream cheese, parmesan, peas and turkey and cook for 5 minutes until cream cheese is melted, but not boiling. Add cooked spaghetti and toss to combine evenly.

Pour spaghetti mixture into an oven safe dish and sprinkle with mozzarella cheese. Bake at 350F for 20 minutes covered and an additional 10 minutes uncovered. Let stand 10 minutes before serving.


Perfect way to use up leftover turkey or substitute chicken for an easy family friendly dinner. This recipe freezes well too.

~Adel~

Chunky Chicken Noodle Soup

Chicken noodle soup is pretty much the best thing in the world when you're feeling sick or sad or just need a little "pick me up". My favourite is super chunky and only takes 15 minutes to make. 

Chunky Chicken Noodle Soup

2 Tbsp Olive Oil

3-4 Chicken Breasts, in 1" chunks

1 Onion, Diced

2 Cloves Garlic, minced

2 Celery Ribs, thick slices

2 Carrots, peeled & Cut in thick slices

3 Cup Chicken Stock

1 Cup Water
1-2 Tbsp Italian Seasoning

1 1/2 cup Egg Noodles, uncooked

In a large saucepan, heat oil. Add chunks of chicken breast and cook until slightly browned. Add onion and cook until translucent. Add Garlic, celery, and carrots and cook for 3 minutes to soften. Add seasoning, chicken stock, and water and bring to a boil. Add egg noodles and cook until tender.

Serve with some yummy Biscuits or Buns for a delicious comforting meal.

I usually make a double batch and freeze in 2-3 serving containers for a quick comfort meal when someone isn't feeling well in the Ladybug house.

~Adel~

Moroccan Chicken Stew

Delicious, sweet, and full of wonderful spices, this dish is a great alternative to your regular rainy day comfort food.

Moroccan Chicken Stew

2 Tbsp Olive Oil or Coconut Oil

4 Chicken Breasts, large cubes

1 Eggplant, 1" pieces

4 cups Yams or Sweet Potatoes or Butternut Squash or a combination, 1" pieces

4 large Carrots, 1" pieces

2 Onions, diced

6 cloves Garlic, minced

1 tsp Ginger, fresh grated

1/2 cup Golden Raisins

3/4 cup Dried Apricots, chopped

1/2 cup Chicken Broth

2 Tbsp Tomato Paste

2 Tbsp Lemon Juice

1 1/2 tsp Ground Cumin

1 tsp Cinnamon

1/2 tsp Fresh Ground Black Pepper

1/2 tsp Cayenne (optional)

1/2 cup Almonds (any kind)

1 Tbsp Honey (Optional for a sweeter dish)

Freezer Instructions: In a saucepan brown chicken in oil, add onions, garlic and ginger and cook until onions start to brown. Add Chicken mixture to freezer bag and remaining ingredients. Freeze. To use, defrost for 24 hours.

Slow Cooker Instructions: Brown chicken and onions. Pour into a slow cooker and add eggplant, yams, carrots and onion with garlic, ginger, raisins, and apricots. Combine broth, tomato paste, lemon juice, cumin, cinnamon and pepper in a bowl and pour over vegetables. Top with almonds and cook for 3 hours on high or 5 hours on low. Add cornstarch (mix with a little water) if the sauce is too thin when serving.

If you happen to be lucky enough to own a real tagine, use it instead of the slow cooker - I can only dream!

Serve with couscous, rice, pasta or pita or eat on it's own for a clean meal!

Yum, a little taste of North Africa to brighten up a cool rainy day.

~Adel~

Slow Cooker Buffalo Chicken

Daddy Ladybug is a huge fan of wings made with Frank's Hot Sauce from a certain local joint, so I attempted to make him happy today. They weren't wings and they weren't deep fried, so I'm not sure if I succeeded, but I made a few adjustments to make it a healthier meal. Even in it's non-deepfriedness, it was yummy with a nice little kick and a crunch!

Slow Cooker Buffalo Chicken Wraps

6 Chicken Breasts 

1 cup Franks Red Hot Sauce 

1/2 cup Chicken Stock

1 Tbsp Butter

1/4 cup Celery, diced small

1/4 cup Greek Yogurt or Sour Cream

1-2 tsp Blue Cheese, crumbled (optional)

Wraps or Kaiser Buns (your choice)

Place chicken breasts into the base of the slow cooker. Melt butter and mix with hot sauce and chicken stock and pour over chicken. Cook on high for 4 hours or low for 8 hours until chicken shreds easily. Remove chicken from liquid and shred. Add celery, greek yogurt and blue cheese (optional). Serve on a wrap or bun.

If you're a fan of hot sauce, this is delicious and easy!

~Adel~

Chicken Provençale

As some of you know, I'm working on eating a cleaner diet to go with my fitness challenge, so I've been trying to come up with something that is tasty, healthy, and slow cooker friendly. I'm not sure if this would exactly fit in a 100% "clean eating" plan, but it's pretty close.





Chicken Provençale
Serves 6


12 Chicken Thighs
1 yellow Pepper
1 red Pepper
2 -16 oz cans White Cannellini Beans, drained & rinsed
1-28 oz can Diced Tomatoes (drained about 1/2 cup of juice out before adding)
3 Tbsp Fresh Basil, chopped
1 Tsp Fresh Thyme leaves & a few sprigs for garnish
2 Tbsp Sugar (optional)
Salt & Pepper to taste


Combine all ingredients in a slow cooker and cook on high for 4 hours or low for 8 hours. Garnish with thyme sprigs and serve.


Delicious and healthy.


~Adel~

Creamy Garlic Chicken Pizza

One of my favourite pizzas is a garlic chicken pizza from a little italian bistro. It is so yummy. I have attempted to replicate it, sorry, it's not as good, but still pretty fabulous!

Creamy Garlic Chicken Pizza

Best Ever Pizza Dough Recipe 

(If making thin crust, save 1/3 of the dough for pizza sticks or freeze for another day)

Garlic Pizza Sauce Recipe

2 cups Mozzarella Cheese

1 cups Grilled Chicken

1 Red Pepper, sliced thin

1 Tomato, diced

1/4 Red Onion, sliced thin

1 Roasted Garlic Bulb, cloves squeezed out and chopped

4 Mushrooms (your choice), sliced thin

Fresh Basil Leaves, ripped or chopped

Parmesan Cheese

Spread pizza dough on pan, creating a little ridge around the outside to keep the toppings in. Spread sauce on pizzas and top with 1/2 mozzarella and the rest of the toppings. Top with remaining mozzarella and bake in a 375 F oven for 17-20 minutes until crust is golden. 

Makes 1 large rectangular pizza or 2 -12" pizzas.

Pizza Friday here we come!

~Adel~

Slow Cooker Chicken Pad Thai

I've been experimenting with new meals lately. Some aren't working out so well, but every once in a while I come across something that really works. Daddy Ladybug loves Pad Thai, so I've been working on a twist on the traditional recipe that works for the slow cooker. 

Slow Cooker Chicken Pad Thai

2 Tsp Tamarind Paste*

1/4 cup Fish Sauce

2 Tbsp Chili Sauce (I used sriracha) 

2 Tbsp Lime Juice

3/4 cup Chicken Broth

4 cloves Garlic, minced

1 Onion, sliced thin

4 Chicken Breasts, cubed

1/2 cup Crunchy Peanut Butter

2 Tbsp Cornstarch + water

Cilantro

Green Onions

Bean Sprouts

Hot Thai Chili Peppers

Lime wedges

Cooked Rice Noodles

*Tamarind paste can be found in the asian section of your supermarket or at asian/indian stores, sometimes also called Tamarind Concentrate, in a pinch, substitute low sodium soy sauce (you probably will need to add more to get the flavour of concentrated Tamarind).

Combine tamarind paste, fish sauce, chili sauce, lime juice,  & chicken broth together in a bowl and mix well to dissolve tamarind. Add chicken, garlic, onion and sauce together in slow cooker. Cook on low for 5 hours or high for 3 hours.

About 1/2 hour before serving, add peanut butter and a mixture of cornstarch and enough water to dissolve the cornstarch. Stir well and replace the lid. Cook for another 1/2 hour then add cooked noodles. Toss to coat noodles and serve with cilantro, green onions, bean sprouts, hot peppers, and lime. Best served immediately.

Enjoying a little taste of Thailand straight out of the slow cooker...

~Adel~

Greek Hobo Pack (Foil Dinners)

Camping season is in full swing and we've just returned from a week-long camping trip with extended family. I didn't do much cooking on this trip (thanks nana ladybug!) so I don't have much to show for my week as far as food goes, but the weather is still really hot here at home and cooking inside is pretty much out of the question, so it was back to BBQ dinners. Here's the absolutely delicious creation I came up with tonight!

Greek Hobo Packs

(per person/pack)

1 Chicken Breast

1/4 cup Zucchini

3 Button Mushrooms, quartered

1/2 cup Red Pepper

3 small Red Potatoes, cubed

1 clove Garlic

3 Tbsp Onion, cubed

3 Tbsp Feta Cheese, cubed

1 slice Lemon

3 Tbsp Greek Salad Dressing

1 Sprig Rosemary

Combine ingredients in aluminum foil and wrap tightly. Cook on fire or BBQ (medium heat) for 20-30 minutes until chicken is cooked and potatoes are tender. Let sit for 5 minutes before opening packet (be careful for the steam!). 

Yum Yum Yum. 

I think I might make that again tomorrow!

~Adel~

Freezer Meals: Big Cook Summer 2014

This summer I'm going to try not to use my stove or oven to make dinner. Lets see if that works, I'm planning to just use my slow cooker and grill, so I guess that means I need to do another big cook.

Today Lady & Bug were spending the day with Nana & Papa Ladybug, so I had some time to get a Big Cook done. A little leisurely grocery shop with a coffee and then it was getting down to work!

I seem to be going with themes lately, and this Big Cook is all about food from hot countries just in time for the hot weather of summer. As many of you know, Daddy Ladybug and I love to travel and my favourite part of travel is the food (of course!). I try all the local specialties I can find (except the bugs - that's Daddy Ladybug's thing) and I'll try to take a cooking class if it's available. One of my favourite activities is to go to the local market and check out what kind of food they sell - looks so different from our supermarkets! Once I'm home I try to recreate the dishes - sometimes successfully, and sometimes I have to go hunt down a neighbour to find out what's really in those dishes! 

At home I check out the local market too. On my shopping trip this morning I discovered another great way to make Big Cooks easier, a jar of peeled garlic! Perfect for this big cook day - I almost used the whole jar.

Mmmm....Garlic!

I started with my beef dishes: Simba Stew (Inspired by South/East Africa), Salsa Verde Beef (Inspired by Mexico), Vietnamese Beef (recipe from a Cooking School in Hoi An), and Grilled Pineapple Ginger Beef (Inspired by China). 

Then it was onto the chicken dishes: Chicken Shawarma (Inspired by a delicious sandwich I had in Cairo), Thai Red Curry (recipe from cooking school in Bangkok), Greek Chicken (Inspired by Greece), Lime Chicken (Inspired by Costa Rica) and Butter Chicken (Inspired by India). 

Meals made in this Big Cook:

• Simba Stew
• Slow Cooker Salsa Verde Beef Tacos
• Vietnamese Beef
• Grilled Pineapple Ginger Beef
• Slow Cooker Chicken Shawarma & Garlic Sauce
• Slow Cooker Red Thai Curry
• Greek Chicken
• Limey Chicken
• Slow Cooker Butter Chicken

I tripled each of the recipes so if you're counting that's 9 different recipes and 27 meals in about 3 hours. So satisfying! The freezer is full and I have about 2 months of summer oven/stove free meals ready to go. 

Bring on the heat!

~Adel~

If you're looking for more freezer meal ideas, try my Freezer Meals page for Big Cooks and freezer friendly meal ideas.

You might also like: 

Slow Cooker Thai Red Curry

Cooking school in Thailand is one of my favourite travel experiences and this is a variation of one of the meals we learned - of course adapted for the slow cooker and an attempt to add measurements (my hastily jotted down notes are just a list of ingredients). I've also replaced peppers with carrots and potatoes because that's the way my favourite Thai place makes it!

Thai Red Curry

2 Chicken Breasts, cut in thin strips

1 Tbsp Red Curry Paste*

1/2 cup Chicken Broth

1 Tbsp Fish Sauce*

1/4 cup Lime Juice

2 Kaffir Lime Leaves (optional) *

1 Onion, sliced thin

2 Potatoes, peeled and sliced thin

3 Carrots, peeled & sliced

10 Mushrooms, quartered

1 can Bamboo Shoots (optional)

Thai Red Chilies (optional for heat)*

1 can Coconut Milk

Cooked Rice

Lime

Basil

Combine chicken, curry paste, broth, fish sauce, lime juice, lime leaves, onion, potato, carrots, mushroom, and bamboo shoots in a slow cooker. Cook on low for 4 hours or high for 2. Add coconut milk, replace the lid, and cook for another 1/2 hour. Stir well before serving. Serve with rice, and add lime and basil to taste.

Freezing Instructions: Combine chicken, red curry, broth, fish sauce, lime juice, lime leaves and onion in a freezer bag and freeze. To use, defrost for 24 hours in a fridge and empty contents of the bag into a slow cooker. Add potatoes, carrots, mushrooms, and bamboo shoots and follow cooking & serving instructions above.

A little taste of Thailand from the slow cooker.

~Adel~

* May be hard to find in your local grocery store, but usually found in the Asian foods isle with Thai or Vietnamese ingredients. If you can't find them, try an Asian Grocer. Kaffir lime leaves are difficult to find here, I can usually only find them at an Asian grocery store and they only have them frozen (so check the freezers).

Slow Cooker Chicken Shawarma & Garlic Sauce

I remember my first Shawarma and it's something I'll never forget! It was a Shawarma (shaved, slow roasted meat) on a bun with delicious white sauce and veggies in a little place in Cairo, I didn't know food could be that good! I haven't had one like it, they're usually served in pitas or on rice around here (still very very good).

So, of course I'm gonna try my hand at making a slow cooker version - knowing full well that it will never taste as good as something slow roasted on a spit but I'm sure gonna try!

Slow Cooker Chicken Shawarma

8-12 Skinless Boneless Chicken Thighs, cut in thin strips

3 cloves Garlic, minced

1 onion, sliced thin

1/4 cup Lemon Juice

1/4 cup Olive Oil

1 tsp Salt

2 tsp Curry Powder (I have also used Epicure's Mango Curry Seasoning)

1 cup Greek Yogurt

In a slow cooker, combine chicken, garlic, onion, lemon juice, olive oil, salt & curry powder. Cook on high for 3 hours. Add greek yogurt and serve on rice or in a bun with tomatoes, cucumber, garlic sauce, and hot sauce (optional).

Freezer Instructions: Combine all ingredients except yogurt in a freezer bag and freeze. To use, thaw for 24 hours in a fridge and empty contents of bag into a slow cooker. Follow instructions above.

If you would like a more authentic crispy chicken, try removing the chicken from the slow cooker once it is done (before adding the yogurt) and pan frying the meat in butter, olive oil, and a few scoops of the remaining sauce until the chicken browns. Add the yogurt just before serving. It tastes almost real, plus the juices left in the pan are amazing on your rice or for dipping bread or pita!

Garlic Sauce (for the top)

3/4 cup Greek Yogurt

1/4 cup Mayonnaise

6 cloves Garlic, minced

1/4 tsp Salt

1/4 tsp Dried Mint

2 Tbsp Lemon Juice

Combine ingredients in a bowl and let sit for about an hour before serving. Spread as a condiment on both sides of the bun or pita before adding the chicken and veggies in a Shawarma Sandwich or pour on top for an amazing flavour kick. (Just don't plan to get close to anyone else for the rest of the day!!!)

So good, I think I might make it again for dinner tomorrow!

~Adel~

Bacon Maple Dijon Chicken

Bacon Maple Dijon Chicken

8 -10 Chicken pieces

2 Bacon Strips, sliced 

1/4 cup Real Maple Syrup (or maple flavoured pancake syrup if you don't have the real stuff).

3 Tbsp Brown Sugar

1/2 cup Dijon Mustard (it doesn't matter which kind or how hot)

1/4 cup Grainy Dijon Mustard

1 Tbsp Rice Wine Vinegar

1 Onion, sliced thinly

2 Clove Garlic, minced

Add chicken to slow cooker & sprinkle with bacon. Combine all remaining ingredients & mix well. Pour sauce over chicken and cook for 6 hours on low.

So easy and so delicious.

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Herbed Meatballs

I've tried many meatball recipes and I keep coming back to this one, it's great with ground beef, pork, chicken, or turkey (or a combination of any of them). A basic staple of almost all my Big Cook days. I always have a bag on hand for days when I forget to plan my meal or don't have a lot of time to cook. Add any kind of sauce and it's an easy meal that makes everyone in my house happy.

This recipe makes about 40 meatballs. I usually make 4x this recipe for my big cook days. I recently discovered a much easier way to make uniform meatballs...here's my process (just clean the counters REALLY well before and after.

Herbed Meatballs 

1 lbs Ground Meat (beef, pork, chicken, turkey, lamb or any combination)
1/2 cup Oatmeal

2 Eggs

1 Tbsp Soy Sauce
1 tsp Basil
1 tsp Parsley
1/2 tsp Oregano
1/2 tsp Onion Soup Mix
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp each Salt & Pepper

Combine ground meat, oatmeal, onion, egg, soy sauce and seasonings and mix well. Make into balls about the size of a quarter.

Fry or bake until centers are no longer pink.

Just add sauce to complete your meal - some great options:
Spicy Apricot Meatballs or Slow Cooker Swedish Meatballs

Freezer Instructions: Partially cook meatballs by frying until all sides are brown or baking in the oven on a baking sheet for 15 minutes. Freeze on baking sheet, then transfer to a plastic bag or container for easy use later.

~Adel~

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken

6 Chicken Breasts (cut into 3 oz pieces or cubes)

1/4 cup soy sauce

1/2 cup water

3 Tbsp Honey

5 Tbsp Brown Sugar

1 Tbsp Ginger, finely grated or minced

3 cloves Garlic, minced

1 Onion, minced

2 Tbsp Cornstarch + 1/4 cup water

1 tin Pineapple chunks & juice (optional)

Place Chicken Breasts in slow cooker.

In a separate bowl, combine soy sauce, water, honey, brown sugar, ginger, garlic, onion and pineapple juice (optional - reserve pineapple chunks for later). Pour over chicken and cook on low for 6 hours.

30 minutes before serving, add cornstarch and 1/4 cup water. Stir well and cook for remaining 30 minutes, add pineapple chunks (optional) before serving.

This recipe freezes well and is perfect for a Big Cook day.

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Slow Cooker Honey Garlic Chicken

We had a quick lunch at the mall the other day and I had some honey garlic chicken at the Chinese place. It was so tasty, I thought how can I make that a meal at home? Unfortunately, that means taking out the deep fried batter part, but a sticky honey and garlic sauce that's home-made is just as great!

Slow Cooker Honey Garlic Chicken

8-10 Chicken Thighs

1 cup Ketchup

1/4 cup Soy Sauce

1/2 cup Honey

8 cloves Garlic, minced

2 Tbsp Cornstarch

1/4 cup Water

Place chicken in the bottom of a crock pot. For a crispy skin, turn the chicken thighs skin-side down in a hot skillet until browned. Combine ketchup, soy sauce, honey and garlic in a bowl and pour over chicken.

Cook in a slow cooker for 6 hours on low. 

About 1/2 hour before serving, skim the oil off the top (from the ketchup and the chicken). Combine cornstarch and water and mix well into sauce. Replace lid and let cook for 1/2 hour. Sauce will get a bit thicker as it cools, so let it sit without heat for 5-10 minutes and stir well before serving.

These were really yummy and the kids devoured it.

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Creamy Swiss Chicken

It's nice to have an easy meal that tastes great. Here's one of my family favorites that is so comforting and tasty with the cheesy creamy sauce, perfect moist chicken, and crunchy bits on the top. 

Creamy Swiss Chicken

6 Chicken Breasts

1 can Cream of Mushroom Soup (click for the home-made version)
1/2 cup White Wine
2 cloves Garlic, minced
1 medium Onion, diced
1 Tbsp Italian Seasoning
3 cups grated Swiss Cheese
1 package Chicken Stuffing Mix
1/4 cup Butter or Margarine, melted

Cut chicken breasts into 2 pieces or about 3 oz size. Place chicken in a single layer at the bottom of an oven-safe dish.
Combine mushroom soup, wine, garlic powder, onion, and Italian seasoning in a bowl and mix well. Pour over chicken. Top with cheese.
Combine stuffing mix and butter. Sprinkle over cheese.
Bake, covered, in a 350 F oven for 35-45 minutes, then uncover and bake for 5-10 minutes longer until top is brown and crusty.

Yummy comfort food!

This recipe freezes well and is great for a Big Cook.

For more Big Cook or freezer friendly meal ideas check out my Freezer Meals page.

~Adel~