Ultra Creamy Slow Cooker Mac n' Cheese

Ingredients:

2 cups uncooked macaroni noodles

1 teaspoon onion powder

1/2 teaspoon dry mustard powder

1/2 teaspoon pepper

3 cups cheddar cheese

1 cup gruyere cheese (or you can use 4 cups cheddar cheese)

1 can cream of chicken soup

1/2 cup sour cream, regular or light

1/2 cup mayonnaise

 

Instructions:

1. Boil macaroni noodles according to directions to make them al dente. (Mine boiled for 6 minutes). Drain and rinse under cold water.
2. Combine all ingredients in the slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
3. Serve hot.

Notes:

Be sure that your macaroni is cooked al dente before you put it in the slow cooker so it doesn't become mushy.

 

If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350 degrees. Bake 30 minutes covered and 30 minutes uncovered.

Sweet Baby Ray's Crockpot Chicken

INGREDIENTS:
4-6 chicken breasts
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder

DIRECTIONS:
Mix all the ingredients but chicken
Place the chicken in crockpot (frozen is okay)
Pour the sauce mixture over chicken
Cook on low 4-6 hours

If desired, shred the chicken and eat on hamburger buns with cheese, cilantro, etc.

Grilled Lime Coconut Chicken With Coconut Rice

Serves: 4

• You can really use any type of oil here (extra virgin olive oil, vegetable, grapeseed, etc.). If you don't want to use the marinade for the sauce (it boils for 10 minutes to cook thoroughly), you can always make a second batch of the marinade and cook it for 5-10 minutes. Also, curry powder really varies depending on brand. My two top favorite brands are the sweet curry powder from Penzey's Spices and the curry powder from Spice Islands (the yellow powder not the red). If the chicken breasts are really thick, I like to cut them in half (like a hamburger bun) to form two thinner chicken cutlets before marinating. This helps the flavor permeate the chicken and also helps the chicken go further. Finally, if you don't have a grill/don't feel like grilling, you could absolutely broil these in the oven or cook them in a hot skillet.

  INGREDIENTS

  Chicken and Marinade/Sauce:
  • 3 tablespoons oil
  • Zest and juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons curry powder
  • 1/2 cup canned coconut milk, light or regular
  • pinch cayenne pepper
  • 2 pounds boneless, skinless chicken breasts (see note above)
  • 1/4 cup chopped fresh cilantro
  • Fresh limes, cut into wedges
  Coconut Rice:
  • 1 cup jasmine rice
  • 1 cup canned coconut milk, light or regular
  • 1 cup water
  • 1/2 teaspoon salt

  DIRECTIONS

  1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
  2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
  3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
  4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.