Sesame Orange Chicken

1/2 cup all-purpose flour
4 lbs. boneless skinless chicken thighs
2/3 cup teriyaki sesame ginger bbq sauce
2/3 cup orange marmalade
1/2 cup orange juice
1/4 cup soy sauce
1 tbsp. minced fresh gingerroot
1/2 tsp. crushed red pepper flakes
2 tbsp. sesame seeds, toasted
hot cooked rice

1) Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a slow cooker.

2) In a large bowl, combine the bbq sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hrs or until meat is tender. Sprinkle with sesame seeds. Serve with rice.

Slow Cooker Lasagna

Slow Cooker Lasagna

1 lb ground beed
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (26oz) herb and garlic pasta sauce
4 cups (16oz) shredded part-skim mozzarella cheese
1 carton (15oz) ricotta cheese
1 tbsp italian seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp.pepper
4 no cook lasagna noodles
2 tbsp. shredded parmesan cheese

1) In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink. drain. Stir in pasta sauce, heat through. In a large bowl, combine the mozzarella and ricotta cheeses, italian seasoning, garlic powder, salt and pepper.

2) Spread 1 cup meat sauce in a slow cooker. Break one lasagna noodle into three pieces. Layer 1 1/3 noodles, 2/3 cup meat sauce and 1 cup cheese mixture in slow cooker. Repeat layers twice. Top with remaining sauce.

3) Cover and cook on low for 4-5 hrs or until noodles are tender. Sprinkle with parmesan cheese. cover and cook for 15 minutes. let stand for 10 min. before cutting. .

Stamp-of-approval spaghetti sauce

Stamp-of-approval spaghetti sauce

2lbs ground beef
3/4 lb bulk italian sausage
4 medium onions, finely chopped
8 garlic cloves, minced
4 cans (14 1/2oz ea.) diced tomatoes, undrained
4 cans (6oz ea.) tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup worcestershire sauce
1 tbsp canola oil
1/4 cup minced fresh parsley
2 tbsp minced fresh basil or 2 tsp dried basil
1 tbsp minced fresh oregano or 1 tsp dried oregano
4 bay leaves
1 tsp rubbed sage
1/2 tsp ea. salt, dried marjoram and pepper

Hot cooked pasta

1) In a dutch oven, cook the beef, sausage and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2) Transfer to a slow cooker. Stir in the tomatoes, tomato paste, water, sugar, worcestershire sauce, oil and seasonings. Cover and cook on low for 8hrs. discard bay leaves. Serve with spaghetti

Deviled Sausages

1 tbsp. olive oil
1lb sausage (any kind you want) (I use either hot or sweet but I also used Andoille ..i think that is spelled right or close..lol) (i slice the links into pieces)
1/2 cup water
1 tsp. soy sauce
2 tbsp. worcestershire sauce
1 tbsp. mustard
1/4 tsp. cayenne pepper (or to taste)
2 tbsp tomato paste
1 tbsp. brown sugar

1) Heat olive oil in a large skillet over medium heat. Cook sausages, about 15 min until well browned & cooked thru.

2) Drain fat & return to skillet & sausage to medium heat. Stir in water, soy sauce, worcestershire sauce, mustard, cayenne, tomato paste & brown sugar. Bring contents to a boil; reduce heat & simmer, stirring occasionally about 10 min.

Serve w/either a potato (sweet or regular), mashed potatotes or steamed rice and vegetables.