Crock Pot Honey Sesame Chicken

From:  www.chef-in-training.com

2.5 pound boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.

Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds and serve over rice or noodles.

SURVEY SAYS:  So good!  Sean said this is one of his top 5 favorite recipes!  Above is the recipe doubled, which I recommend making, as I halved it and there was just enough for each of us to have one serving.

Baked Macaroni and Cheese

Baked Macaroni and Cheese

From the back of the Market Pantry Elbows Noodles

makes 4 main dish servings; Prep Time:  25 Minutes;  Total Time:  55 Minutes

1 ¾ cup elbow noodles
¼ + 1 tbsp. butter, divided
3 tbsp. flour
1 tsp dry mustard
1 tsp salt
2 ½ cups milk
8 oz shredded Cheddar Monterey Jack cheese blend (about 2 cups)
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese


1.  Heat over to 375º.  Spray 1 ½ quart or 2 quart casserole dish with cooking spray.  Cook pasta according to directions; drain.

2.  In saucepan over medium heat melt ¼ cup butter; whisk in flour, mustard and salt.  Gradually whisk in milk.  Cook and stir until mixture thickens and begins to bubble.  Remove from heat.  Add shredded cheese; stir until melted.

3.  Combine sauce with macaroni in casserole.  In small bowl, melt remaining 1 tablespoon butter.  Combine with breadcrumbs and Parmesan cheese.  Sprinkle over top of macaroni.

4.  Bake 20 minutes or until crumb mixture is golden brown and edges are bubbly.  Let stand 10 minutes before serving.

**can also use American cheese from deli.

SURVEY SAYS:  Finally a homemade mac-n-cheese recipe that is a keeper!  Would definitely make more of the topping next time, though.