Slow Cooker Chicken Caesar Sandwiches

Slow Cooker Chicken Caesar Sandwiches
As seen on The Girl Who Eats Everything

Ingredients
2 lbs boneless, skinless chicken thighs
1/2-1 C creamy Caesar dressing
1/2 C shredded Parmesan cheese
1/4 C chopped fresh parsley
Ground Pepper
Fresh Romaine
4-6 hamburger buns

Directions:
-Place chicken in slow cooker with 1-2 cups of water and cook on low for 4-6 hours
-Remove chicken, drain water, shred chicken, and put it back in the crock pot. Discard any fat.
-Add dressing, cheese, parsley, and pepper to chicken.  Mix it up and cook on low for 30 minutes or until mixture is hot.
-Serve on burger or slider buns, topped with Romaine lettuce and leftover cheese.

Philly Cheesesteak Sloppy Joes

Oh my goodness.  These were so dang good.  I made them a while back and actually, I need to put them back on our menu SOON.  And the cheese sauce is what made this recipe.  Chuck said the leftovers were even better!!

Philly Cheesesteak Sloppy Joes
from Rachael Ray

Ingredients
1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
1/4 C steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

Directions
-In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

-Split open rolls and toast 'em up.

-While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese.

-To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Light and Simple Lunch-on-the-Go

A good friend of mine recently had surgery after moving into a new townhouse. I took this opportunity over break to not only see her new house but to bring her a yummy and light lunch!

I packed up and brought over to her house:

Cranberry-Orange scones

Chicken Salad on Honey Wheat Sandwich Buns

Mandarin Orange and Cranberry Salad with poppyseed dressing

It was a great way to spend the afternoon and her house is lovely! I also brought her a Home Depot giftcard; as new homeowners ourselves, we know how much that will come in handy!

Chicken Salad with Grapes and Pecans

(I did not measure anything, so I am taking my best guess for the mayo and mustard.)

3 boneless, skinless chicken breasts, poached in chicken broth and cubed

Small bunch grapes (I used black because they were on sale), cut into thirds

2 stalks celery, thinly sliced

1/2 C chopped pecans

2 tbsp Dijon mustard

1/2-1 C light mayo

Salt and Pepper to taste

Mix all ingredients together and serve on Honey Wheat Sandwich Buns. Add more mayo and mustard to your liking!

Honey Wheat Sandwich Buns

I have had these bookmarked for awhile now, and when preparing my light and simple lunch for a friend, I knew they would be perfect. And you know what? They are. My husband even loves them and kept snagging them and slathering them with butter!

Honey Wheat Sandwich Buns

from Good Things Catered

Ingredients:
1 1/4 c. milk, warmed to 110-115 degrees
1 packet active yeast
2 c. bread flour, plus 1/4 c. more for adjusting
1 c. whole wheat flour
1/2 tsp salt
1 egg, room temp
1/4 c. honey
2 Tbsp butter, at room temp, plus more for melting

Directions:
-In small bowl, add yeast to milk and let stand until beginning to foam, about 15 mins
-In bowl of stand mixer combine flours and salt and stir to combine.
-With mixer fitted with paddle attachment add yeast mixture to flour and stir on low.
-Slowly add egg, honey and butter and stir to combine well.
-Change to bread hook and knead bread until not sticky and gives back when pinched(adding more flour as needed to adjust).
-Grease a large bowl, knead dough into a ball and place in bowl at room temp to rise until doubled in bulk, about 1 1/2 - 2 hours.
-Remove dough from bowl, roll out to 1 inch thick and cut out using 4 inch cutter, placing rounds onto prepared baking sheets
-Cover rounds with a clean flour sack towel and let rise until doubled in bulk, about one hour.
-Preheat oven to 350 degrees.
-Place baking sheets into oven and bake until baked through, about 12-14 minutes.
-Remove from oven, brush lightly with melted butter and let cool before serving.

Easy Crock Pot BBQ Pork

Easy Crock Pot BBQ Pork

Serves 12-15

Ingredients

3-4 lb pork cut of your choice (I used pork tenderloin, my aunt swears by pork butt.)

1/4 C water

1 package Lipton onion soup mix

3-4 celery stalks, chopped

2 C shredded cheddar cheese

1 bottle Sweet Baby Ray's BBQ sauce (any flavor)

Mix water and soup mix together and pour into crock pot with pork and celery. Cook on low 6-7 hours. Shred pork and add barbecue sauce and cook on low for another hour. Before serving, add cheddar and allow to melt. Serve on kaiser rolls. Pairs perfectly with Cheesy Potatoes!