Heavenly Recipes

4 boneless skinless chicken breasts

¾ cup orange marmalade

¾ cup BBQ sauce

2 tablespoons soy sauce

Season chicken breasts with salt and pepper, and cook in crockpot on high for 3 hours or low for 6 hours.

After 3 hours on high or 6 hours on low, drain juices from crockpot.

At this point you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crockpot.

Mix together BBQ sauce, orange marmalade, and soy sauce.

Pour mixture over chicken, and cook on high for 30 more minutes.

Serve with rice.

This meal is so yummy!

3 boneless, skinless chicken breasts
1 (18 oz) bottle Teriyaki sauce
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3 cups cooked white rice (day old or leftover cold rice is best)
3-4 Tablespoons soy sauce

Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.

Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.

Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy

Ingredients :

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)

1 can cream of mushroom soup

1 can cream of celery soup

1 can water

(You can add another can of water for moister rice.)

5 Chicken breasts or tenders

Directions :

PS per serving : 10