Crock Pot Honey Garlic Chicken Thighs

Recipe taken from https://diethood.com/crock-pot-honey-garlic-chicken/

Serves 4-6

6 chicken thighs (We did bone-in and removed the skin, but recipe calls for boneless skinless thighs)
4 garlic cloves, minced
1/3 C. honey
1/2 C. ketchup
1/2 C. soy sauce
1/s tsp dried oregano
2 T. fresh parsley
1/2 T. toasted sesame seeds

Arrange chicken thighs in crock pot, set aside
In mixing bowl combine all but chicken and sesame seeds.  Whisk together.
Pour sauce over chicken.
Cook on low for 4-5 hours or high for 3-4 hours.
When serving place chicken on plate, spoon a little sauce over the top and sprinkle the sesame seeds over top.

WW smart points: 7 (for 6 servings total)

Olive Garden Toscana Soup (Zuppa)

Sister Nancy B. made this for our 2017 Progressive Dinner.

About 6 servings

1/2 lb. Italian Sausage Links
2 C. Kale
3/4 C. diced onions
2 potatoes, peeled and halved lengthwise and cut into 1/4 inch slices
1/3 C. heavy whipping cream
1 slice bacon, cut into 1/4 inch pieces
salt
1 1.4 tsp minced garlic
4 C. chicken broth

Place sausages on a baking sheet and bake at 300 for 15-20 min.
Halve lengthwise, then cut diagonally into 1/2 inch slices.
Place onions and bacon in a 3-4 qt saucepan and cook over medium heat until onions are almost transparent, 3-4 min.
Add garlic and cook 1 minute.
Add chicken broth and potatoes.
Bring to a boil, reduce heat and simmer 15 min.
Add greens, sausage, whipping cream and salt to taste.
Simmer just 5 min longer.
*This is a light soup.

Creamy Butternut Squash Soup

Sister Nancy B. made this for the Progressive dinner 2017.  It was perfect for the crisp fall weather.

She got the recipe from https://www.favfamilyrecipes.com/creamy-butternut-squash-soup/

Serves 8

• 1/4 cup butter
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1 tsp ginger freshly grated is best!
• 1 tsp nutmeg
• 1/2 tsp cloves
• Salt and pepper to taste
• 1 1/2 cups chicken stock
• 1/2 cup apple cider
• 8 cups butternut squash cut into 1 inch cubes (about 2 lbs butternut squash)
• 2 carrots sliced
• 1-2 cups heavy cream
• croutons optional
• roasted or candied chopped pecans optional

INSTRUCTIONS

1. In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
2. Add chicken stock and apple cider. Bring to a boil.
3. Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
4. Pour all the contents of the pot into a blender. Puree until mixture is smooth.
5. Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
6. Pour the contents of blender back into the pot and keep warm until ready to serve.
7. After serving soup into individual bowls, garnish with croutons and chopped pecans.

Apple Cake with Caramel Sauce

Sister Nancy B. made this for the 2018 Progressive Dinner.  It was SOOOOOOO yummy!  It is super sweet, so serve small slices!

Apple Cake
1/2 C. margarine
2 eggs
1 tsp cinnamon
3 C. grated, unpeeled apples (Rome) *
2 C. sugar
2 C. flour
2 tsp baking soda

Cream margarine and sugar.
Add eggs, mix
Add cinnamon and baking soda.
Add alternating flour and apples, mix altogether.
Bake at 350 for 30-35 min in a lightly greased 9 X 13 pan.

* If apples are really juicy after you grate them, drain off some juice.  If needed add 1 or 2 T. flour

Caramel Sauce
2 C. sugar
1 C. butter
1 C. cream
3 tsp vanilla
Cool whip (Goes on top)

Heat and melt sugar and butter.
Remove from heat and add cream and vanilla.
Serve sauce warm on apple cake.
Top with cool whip