Slow Cooker Chicken Caesar Sandwiches

Another successful meal! Score! I think this would make some type of delicious chicken salad as well! I needed to make a dinner where I had most of the ingredients already in my kitchen so there were actually a couple that weren't added. But still very good!!

Ingredients:

2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)

1/2 to 1 cup of your favorite Caesar dressing

1/2 cup shredded Parmesan cheese

1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley (did no use)

1/2 teaspoon ground pepper

2 cups shredded romaine lettuce (did not use)

12 slider buns or 4-6 regular sized hamburger buns

Directions:

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker.
3. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
4. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
5. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Brown Sugar and Oil Chicken

This was so good! And added to my recipe keep list (made by my husband ;-) )
My one and only complaint...The brown sugar was burning on the pan so bad my entire house (upper and lower) were FILLED with smoke. Luckily the chicken was unharmed and perfectly fine! I'm not to sure how to fix this problem? If you have suggestions please leave them in the comment section!!!!

Ingredients:

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

3 teaspoons olive oil

Directions:

Preheat oven to 500°F and lightly grease a casserole dish.

In small sauté pan, sauté garlic with the oil until tender

Remove from heat and stir in brown sugar.

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15-30 minutes.

Read more: http://www.food.com/recipe/easy-garlic-chicken-5478#ixzz1wq1FMNcE

Sarasota Lemonade

Incredibly delicious and so simple!!!

Ingredients:

2 bottles Moscato
1 pink lemonade concentrate
3 C of Sprite (more or less, depending on your taste)
Fresh raspberries

Empty all of the liquid ingredients into a pitcher and stir.  Mash about half the raspberries and put them in. Place the rest of the raspberries in the glasses and serve!

Buffalo Chicken Egg Roll Wraps

Ingredients:

Egg roll wrappers

 Chicken, cooked and shredded (I used 4 chicken breasts) 

1/2- 2/3 cup Buffalo Wing Sauce

1 cup crumbled blue cheese (4 ounces)

^(I opted out of this because neither my husband nor I like it)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving (We used Ranch instead!)

Directions:

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
                                                    

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.