Orange Teriyaki Chicken

Ingredients:

1 1/2 cups Chicken broth
1/4 teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced
2 Tbsp cornstarch
8 skinless chicken thighs
1/2 cup walnut pieces

Directions:
Mix chicken broth, teriyaki sauce, garlic, marmalade, 1/4 c. green onions and cornstarch in a crock pot. Add chicken and turn to coat.

Cover and cook on low 8-9 hours or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve chicken over a bed of white rice.

Pasta Fagoli Slow Cooker Soup

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (dittalini pasta or salad roni noodles)


Use a 6 quart or larger crock pot, or cut the recipe in half. This makes a lot. Brown the meat on the stove top, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crock pot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce. Stir in your meat. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta. Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of Parmesan cheese if you have it.