2016 is off to a delicious start. I’ve made some tasty things and have many more meals already planned. I have six cookbooks out of the library right now. I have a problem. 

For my first week of new recipes, I decided to make two crockpot creations, both from Stephanie O’Dea’s book, Make It Fast, Cook It Slow. 

Mediterranean Chicken

Adapted from Make It Fast, Cook It Slow

• 4 frozen chicken breasts
• 16oz. frozen artichoke hearts (that was a bag and a third for me)
• 1C green olives, sliced in half
• 1 (14.5oz) can diced tomatoes 
• Crumbled feta

Place chicken breasts in crockpot. Plop artichoke hearts, olives, and tomatoes over them. Cook on low for 8 hours. Serve with rice and sprinkle with feta. 

Verdict: I added the feta when we had leftovers and it was perfect. This is delicious. 

Sloppy Joes

From Make It Fast, Cook It Slow

• 1lb. lean ground beef 
• 1 recipe Sloppy Joe Mix
• 1 (6oz.) can tomato paste 
• 1C warm water

Sloppy Joe Mix

• 1T dried onion flakes
• 1T paprika
• 2T brown sugar 
• 1t cumin
• 1t salt
• 1t cornstarch
• 1/2t garlic powder
• 1/4t dry mustard
• 1/4t celery seed 
• 1/4t black pepper 

Combine all ingredients in crockpot and stir well. Cover and cook on low for 6 hours. Serve on buns. 

Verdict: I cooked this a little too long (closer to 7.5 hours) but it was still great. Next time I plan to double the recipe.