Crock Pot Hawaiian BBQ Chicken

Ingredients

• 4-6 Boneless Chicken Breasts (mine were still frozen!)
• 1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
• 1 20 oz. can Pineapple Chunks, drained

Instructions

1. Spray the inside of your crock pot with cooking spray for an easy cleanup! 
2. Place frozen chicken breasts in the crock pot and cover with sauce. 
3. Empty can of drained pineapple chunks on top.  
4. Cook on High for 2-3 hours or Low for 4-6 hours.  
5. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.
6. Serve over rice.

Recipe Source
http://www.sixsistersstuff.com/2011/06/crock-pot-hawaiian-bbq-chicken.html
http://www.sweetlittlebluebird.com/2013/02/tried-true-tuesday-crock-pot-barbecue.html

Honey BBQ Meatloaf

Ingredients

• 1 lb lean ground beef
• 1/2 cup panko bread crumbs
  2 tablespoons plus 2 teaspoons Worcestershire sauce
  1 tablespoon spicy brown mustard
  3/4 cup your favorite barbecue sauce, divided
  2 tablespoons honey, divided
  1 teaspoon salt
  1 teaspoon black pepper
  Read more at http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html#sE2vVm6TckhDfKOk.99
  1/2 cup panko bread crumbs
• 2 tablespoons plus 2 teaspoons Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 1/2 cup plus 1/4 cup of your favorite barbecue sauce(s)
• 2 tablespoons honey, divided
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon black pepper
  1/2 cup panko bread crumbs
  2 tablespoons plus 2 teaspoons Worcestershire sauce
  1 tablespoon spicy brown mustard
  3/4 cup your favorite barbecue sauce, divided
  2 tablespoons honey, divided
  1 teaspoon salt
  1 teaspoon black pepper
  Read more at http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html#sE2vVm6TckhDfKOk.99
  1/2 cup panko bread crumbs
  2 tablespoons plus 2 teaspoons Worcestershire sauce
  1 tablespoon spicy brown mustard
  3/4 cup your favorite barbecue sauce, divided
  2 tablespoons honey, divided
  1 teaspoon salt
  1 teaspoon black pepper
  Read more at http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html#sE2vVm6TckhDfKOk.99

Directions

1. In a large bowl, use your hands to mix together the ground beef, panko bread crumbs, 2 tablespoons Worcestershire sauce, spicy brown mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
2. Shape the mixture into a long, thick log and place in a 8x4" loaf pan sprayed with non-stick cooking spray.
3. In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
4. Bake for 45 minutes at 350 degrees F. Slice and drizzle with reserved honey barbecue sauce.

Notes
Makes 4-5 servings.

Recipe Sources
http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html
http://www.canyoustayfordinner.com/2011/03/09/honey-barbecue-meatloaf

Hoppin’ John

Ingredients

• 1 whole medium yellow onion, small diced
• 2 green bell peppers, small diced
• 4 stalks celery, peeled and small diced
• 1 carton mushrooms, diced
• 2 cloves garlic, minced
• 2 cans black-eyed peas, lightly rinsed (leave some of the bean juice)
• 1 package thick-cut bacon, cut into bits OR a bunch of leftover Honey Baked Ham, diced
• 2 - 3 cups low-sodium (or No-sodium) chicken broth
• salt and pepper, to taste
• 1 cup white or brown rice, for serving
• 1/4 cup freshly grated smoked Gouda for garnish (not just garnish, this is essential)

Directions

1. In pot over medium heat add bacon and cook it slowly, stirring the bacon without browning. 
2. Increase the heat to medium-high and add the celery, onion, and bell pepper.
3. Sauté until they begin to soften, about 4-5 minutes. 
4. Add garlic, stir well, and cook for another 1-2 minutes.
5. Add the black-eyed peas.
6. Cover with chicken stock.
7. Bring the mixture to a boil and reduce to a simmer. Cook for approximately 30 minutes until the beans are three quarters tender; and not mushy.
8. While the black-eyed peas are cooking, cook the rice separately according to package instructions.
9. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth.
10. Serve over rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.

Recipe Sources
http://thepioneerwoman.com/cooking/2011/12/hoppin-john
http://www.simplyrecipes.com/recipes/hoppin_john
http://seattletimes.com/html/foodwine/2008575199_zfoo31prosperousfoods.html?cmpid=2628