Whole Slow Cooker Chicken

INGREDIENTS:

• 1 (3 lb) whole chicken, skin removed
• 1/2 cup chicken broth
• 1/3 cup soy sauce
• 1/4 olive oil
• 1/4 honey
• 1 tsp Worcestershire sauce
• 2 tsp balsamic vinegar
• 2 tsp lemon juice
• 1 tsp sesame oil
• 2 Tbs minced garlic

DIRECTIONS:

1. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken.
2. Cook on low for 8 hours or high for 4 hours.

*Note: I would cook it breast side down the entire time - it kept it more moist this way.

Dripping Roast Beef Sandwiches with Melted Provolone

INGREDIENTS:

• 1 can (10.5 oz) French onion soup
• 1 Tbs reduced sodium Worcestershire sauce
• 3/4 lb thinly sliced deli roast beef
• 4 soft hoagie rolls with sesame seeds
• 4 slices deli provolone cheese, cut in half
• 1/4 cup drained hot or mild pickled banana pepper rings

DIRECTIONS:

1. Heat oven to 400°.
2. Heat the soup and Worcestershire sauce in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 Tbs pepper rings.

Chicken Piccata

INGREDIENTS:

• Frozen boneless/skinless chicken breasts
• Badia Mexican seasoning
• Capers (amount is up to you)
• Mushrooms, sliced
• 1 qt. Chicken stock
• Fettuccine noodles
• Extra-virgin olive oil
• Butter
• Lemons
• Fresh garlic, chopped

DIRECTIONS:

1. Preheat oven to 375°. Sprinkle frozen chickens with the Badia seasoning and put in the oven for 50 minutes. Wait about 30 minutes and then start the rest of the steps.
2. Put a little olive oil in a skillet and heat up. Add chopped garlic and cook until just softened - be careful not to burn. Then turn down the heat a little and add about half or so of the chicken stock and turn back up to high. Whisk occasionally until it has thickened up. It will reduce down a lot. If you lose too much, add the rest of the stock and reduce until thickened.
3. Get your noodles started.
4. In the meantime, get a second skillet and add some butter - about a dollop - and a little olive oil and heat the skillet until the butter melts. Add the sliced mushrooms and cook until browned. Set aside.
5. After the chicken stock has reduced a good bit and thickened up, add about 3-4 dollops of butter, a little at a time, whisking in each dollop until melted. The result will be a slightly thick sauce.
6. Drain your capers and add them to it, as well as some lemon juice, to taste preference. Add some salt/pepper to taste, as well.
7. Serve noodles next to the chicken, top with mushrooms and then pour sauce all over. Also can be served with French bread/rolls.