Chicken in Honey Sauce

Slow-cooker meals are a necessity at times. Today was one of those days. This is the first time I've made this recipe and we loved it. I served it with steamed rice and stir-fry veggies.

Chicken in Honey Sauce
makes 6 servings
Rival Crockpot Cookbook

6 boneless chicken breasts (about a pound and a half)
salt and pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil
2 cloves garlic, minced
sesame seeds

Place chicken in slow cooker; season with salt and pepper. Combine remaining ingredients, except sesame seeds, in medium bowl. Pour over chicken. cover, cook on LOW 6-8 hours or High 3 to 4 hours. Garnish with sesame seeds before serving. serve extra sauce on side, if desired.

**After making this meal, next time I will do it on Low for 5 hours.

Also, the buttons on the side for Apples&Thyme and Festa Italiana, are open to anyone. If you think you might be interested in the slightest, give them a read over.
Happy Monday night to all!

Homemade Spaghetti Sauce

My entry for Festa Italiana! Thanks to Maryann from Finding La Dolce Vita and Marie from Proud Italian Cook for hosting this roundup!

This is a family favorite at our house! My kids love spaghetti, any pasta really. When I discovered this sauce, I knew I would never use sauce from a jar again!
Hope you enjoy! **It makes quite a bit. I usually freeze the left over sauce for another use**

Homemade Spaghetti Sauce
Tasteofhome.com
12 servings


4 celery ribs, chopped
1 large onion, chopped
1 large green pepper, chopped
2-1/2 cups water, divided
3 Italian turkey sausage links (4 ounces each), casings removed
1 can (29 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
3 cans (6 ounces each) tomato paste
1/2 cup minced fresh parsley
5 to 6 garlic cloves, minced
3 teaspoons Italian seasoning
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups hot cooked spaghetti
Shredded Parmesan cheese, optional

In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced.
Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water.
Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve over spaghetti. Garnish with Parmesan cheese if desired.