Well, it’s about that time of year when families far and near will be gathering around the table to enjoy each other’s company over a delicious meal. This year will be a little bittersweet for me as I know that I will be missing at least two of my kiddos plus their spouses for dinner… sniff, sniff. I do know that they are growing up and their lives are taking them other places so I am so very proud of them but I’m really gonna miss them… in fact, I already miss them and they aren’t even gone yet!

We will be having our dinner this year and we will have plenty of family favorites to enjoy. I was really HOPING and PRAYING that we would be having it in our new home but that doesn’t seem like it will happen this year… sigh. I am so THANKFUL

Here’s something that you may not have known about me… I grew up in the mushroom capital of the world! Yep, I did. For a long time, I only associated mushrooms with a REALLY BAD SMELL because we lived right next door to a mushroom company and boy does it stink when they clean out the mushroom houses.

Luckily I have grown to love them and I know that they are really good for us as they are full of VITAMIN D! I did chuckle when I read about ‘sunning’ my mushrooms in my Trim Healthy Mama Cookbook. This recipe as it is would not be THM approved but I may try to make some adjustments to it in the future.

This is a recipe that I’ve had for a LONG time and I love these things! I could probably eat all of them in one sitting if no…

This easy meal allows your slow cooker to do all the work. It is sweet and tender with a little heat. The shredded chicken breast is a bit dry when cooked, so in order to compensate for that, I reduce the cooking juices at the end to create a sauce for the dish that adds a lovely flavor to the stir fry and noodles.  If you have extra chicken, it works beautifully in a salad.  This healthy,  colorful meal is a great way to make a family happy!

Serves 4-6

• 4 Boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup chicken stock
• 2 tablespoons orange marmalade
• 2 tablespoons rice vinegar
• 2 tablespoons minced fresh ginger
• 2 teaspoons chili garlic paste, more for extra heat
• 5 minced garlic cloves
• 1 onion, minced
• 1 1/2 tablespoons corn starch

Stir fry and noodles:

• 8 oz favorite Asian Noodles
• 2…

This recipe is a perfect way to produce a delicious meal and have your slow cooker do all the work. I have an all clad slow cooker which allows you to sear on the stove and transfer to the slow cooker using the same pot. Start your ragu in the morning and return hours later to a sauce of tender and delicious sauce. I like to use papparadelle for this sauce as it absorbs the ragu so well. Low and slow will give you excellent results and a great sauce that your whole family will enjoy:

Serves 4-6 people

Ingredients:

• 4tablespoonsolive oil (divided, some for beef, some for pasta )
• 3-4 poundsround roast(or any slow cooking beef with fat trimmed
• 1largeonion, finely chopped
• 5clovesgarlic, finely copped or minced
• 214 ounce canned diced tomatoes
• 1/2-3/4cupfull bodiedred wine