Honey Garlic Chicken

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey


The Directions.

Put the chicken into your Bean Pot. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on 375 for 1 hour.
Serve with basmati rice and steamed or roasted vegetables. 

Loaded Potato & Chicken Casserole - Heart-attack Casserole

 2-3 lbs chicken breast cubed 

8-10 med potatoes 

1/3 cup olive oil 

1&1/2 tsp salt 

1 tbsp black pepper 

1 tbsp paprika 

1 tbsp garlic powder 

6 tbsp hot sauce Topping 

2 cups Mexican cheese 

1-2 cups crumbled bacon

1 cup diced green onions 

Directions: Preheat oven to 425 degrees. In a large mixing bowl mix together oil,salt,pepper, paprika, garlic powder and hot sauce mix well. Add cubed potatoes and coat. Scoop the potatoes into your Celebrating Home casserole dish, leaving behind as much of the mix in the bowl as possible. Bake potatoes for 45-55 min. Cook until crispy and brown. While potatoes cook, cube chicken and put into bowl with season mix and coat. Once potatoes are fully cooked, remove from oven and lower temp to 400 degrees. Top the cooked potatoes with coated chicken. In a separate mixing bowl mix cheese, bacon and diced green onions. Put this topping on top of chicken. Return casserole to oven and cook for additional 20 min or until chicken is cooked through and topping is bubbly delicious. Enjoy!! 

Hard Boiled Eggs

Place eggs in the pot. Cook with lid on at 325° in your oven for about 30 minutes. No need to add water.

Mexican Beef Stew

2 pounds beef stew meat 

1 28oz can diced tomatoes

1/2 cup onion, chopped 

1 teaspoon chili powder

1 package taco seasoning mix

1 15 ounce can black beans, rinsed and drained

1 11oz cans Mexican corn, drained.

In Bean Pot, mix beef, tomatoes, onions and chili powder. Cover and bake at 325 degrees for 2.5 hours or until beef is tender. Stir in seasoning mix using wire whisk. Add beans and corn, cover and bake an additional 15 minutes until thickened. Serve with Mexican blend cheese and fresh cilantro. 

Sausage Soup

1 pound of smoked sausage, beef Hillshire Farm

1 14 ounce can of green beans rinsed and drained 

2 cups cabbage diced

1/2 cup a small onion diced 

2 stocks of celery diced 

1 cup of bell pepper diced

1 1/2 cups carrots diced

1 1/2 cups zucchini diced

1 jar of spaghetti sauce

1 jar of water. 

Place all ingredients in Bean Pot in the order listed. Cook in microwave for 30 minutes. Remove from microwave, stir well, replace lid and let sit for 10 minutes before serving.

Southwestern Corn Chowder

3 Tbsp. butter 

1 Onion, diced or 3 tbsp. onion flakes 

1 15% oz. can chicken broth 

3 cups milk 

1 32 oz. pkg. cubed hash browns 

1 16 oz. salsa-medium, or 1 Ro-Tel® can

1 b. Mexican Velveeta Cheese, cubed 

1 14%2 oz. can corn, whole kernel or cream style 

In Bean Pot, place butter, broth, onion and with potatoes 3 cups of milk. 

Cover with plastic wrap and heat on high in power microwave for 10-12 minutes. 

While cooking potatos, test in 2 minute increments until done. 

Stir in cheese, corn and salsa. 

Cook in 2 minute increments, stirring after each one, until cheese is melted. 

Options iced chicken fajita meat, shrimp or crawfish can be added. If seafood is added, stir in 1 tsp. old Baye seasoning. 

Pepper Jack Chicken Dip

The zesty cheese makes this change-of-pace dip a crowd pleaser. Serve with white tortilla chips or French bread cubes. 

One 10¾-ounce  can condensed cream of chicken soup 

One 10-ounce  can chicken breast, drained 

8 ounces  hot pepper jack cheese, shredded 

Salt and freshly ground black pepper 

Put the condensed soup, chicken breast, and cheese in the Bean Pot and stir to combine. Season with salt and pepper to taste and stir the mixture again. Cover and cook on 375 for 1 hour OR microwave 15min.   Stir the dip and serve it immediately, or keep it warm in Bean Pot. 

Lemon Mint Tea

This blend of lemon, chamomile, and mint refreshes and soothes at the same time. It’s delicious sweetened with honey. 

1½ quarts cold water 

6 black tea with lemon-flavor teabags 

3 chamomile teabags 

6 sprigs fresh mint 

Pour the cold water into the bean pot and add the teabags and fresh mint. Cover and heat on 300 degrees for 1.5 hours, or until the water begins to simmer. 

Remove and discard the teabags and mint. Serve the tea immediately or keep it warm in the Bean Pot. 

Maple and Brown Sugar Oatmeal

5¾ cups water 

3 cups  old-fashioned rolled oats 

½ cup dark brown sugar, packed 

¼ teaspoon salt 

¾ teaspoon maple flavoring 

Put the water, rolled oats, brown sugar in Bean Pot, mix well. Cover and cook on 300 for 30-45min or until oats are cooked. Before serving, stir in the maple flavoring.

ADD IT! Toss in 1 cup finely chopped apple or ½ to 1 cup chopped walnuts with the uncooked rolled oats for an extra measure of yum.