Three Ingredient Chicken

1) CHICKEN
2) PACKET DRY ITALIAN SEASONING MIX
3) 1/2 CUP BROWN SUGAR

MIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR.......
COAT CHICKEN ON ALL SIDES.....
LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE.....
BAKE AT 350 DEGREES UNTIL IT'S GOLDEN BROWN...
25 MINUTES ON EACH SIDE.....

CROCK POT PECAN PIE

Ingredients

1 uncooked pie-crust
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
1 cup pecans, broken up
1/2 cup margarine, melted
1 teaspoon vanilla

Directions

1: Spray the slow cooker with nonstick cooking spray.
2: Place uncooked pie-crust in the slow cooker and press up the edges about 1/2 inch up the sides.
3: In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the pie-crust.
4: Cover and cook on HIGH for 2 to 3 hours.

Crock Pot Sweet Garlic Chicken

Ingredients:

• 4-6 chicken breasts
• 1 cup packed brown sugar
• 2/3 cup vinegar (I used apple cider vinegar)
• 1/4 cup lemon-lime soda (diet or regular)
• 2-3 Tablespoons minced garlic
• 2 Tablespoons soy sauce
• 1 teaspoon fresh ground pepper
• 2 Tablespoons corn starch
• 2 Tablespoons water
• Red pepper flakes (optional)

Directions:

• Spray slow cooker with non-stick cooking spray. 
• Place chicken (frozen, thawed or fresh) inside slow cooker.
• Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. 
• Cook on low for 6-8 hours or high for 4 hours. 
• Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. 
• Place saucepan over high heat.
• Mix together corn starch and water, pour into saucepan, and mix well. 
• Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 
• Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 
• Sprinkle red pepper flakes on top if desired. 
• This can be served over rice or noodles.
• Can be served with a baked potato on the side

Loaded Baked Potato & Chicken Casserole

Ingredients

2 lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce

{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions

• Preheat oven 500F
• In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
• Cube the potatoes & add to the bowl
• Coat a 9x13 dish with cooking spray
• Add potatoes, allow for excess sauce in the bowl
• Bake the potatoes for 45 minutes, stir every 15 minutes
• Cube the chicken & add it to the bowl with the left over sauce
• Mix together cheese, bacon & green onion in a small separate bowl
• Once potatoes are done, add the uncooked marinated chicken
• Then layer the toppings over the chicken
• Bake for 15 minutes or until the chicken is cooked

Crockpot Cashew Chicken

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/
Directions:
Combine flour and pepper in large Ziploc bag. 

Add chicken. Shake to coat with flour mixture. 

Heat oil in skillet over medium-high heat. 

Brown chicken about 2 minutes on each side. 

Place chicken in slow cooker. 

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 

Cook on LOW for 3 to 4 hours. 

Add cashews and stir. 

Serve over rice. 

Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

PHILLY CHEESE STEAK SLOPPY JOE

1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns

Crumble the ground beef into a skillet and add the chopped onion and pepper. 
Begin to cook, when the beef is about half cooked, add the broth and steak sauce. 
Cook until all items are done and allow to simmer and cook down/thicken.
Use hoagie buns from the bakery. 
Slice them open and filled 6 with the meat mixture. 
Then each was topped with a slice of provolone cheese. 
This was placed under the broiler for 3 minutes.

Cabbage & Noodles with Bacon

1 head of cabbage, chopped
1 pound of bacon*
1 large onion, chopped
2-3 large handfuls of egg noodles*
Black pepper

In a large skillet over medium-high heat, cook the bacon until crisp. 

Remove from the pan and drain on paper towels, then break into bite-sized pieces. (Warning: there’s a chance that you could end up snacking on the bacon bits while you’re finishing dinner. It’s been known to happen here.)

Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.

Drain some of the bacon fat from the pan, reserving enough to cook the onions. 

Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. 

Add the cabbage to the skillet and cook until tender, stirring occasionally. 

When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. 

Season with pepper. 

Serve immediately.