Thursday, December 19, 2013

Slow Cooker Spaghetti Squash and Meatballs

This recipe is so easy, and it's a big family favorite- everyone loves it.  The kids gobble it up, and it's so healthy!

This is ALL you need...
1 spaghetti squash
1 can marina sauce (our favorite is Trader Joe's Tomato Basil Marinara of course)
1 bag frozen meatballs (the FarmRich Italian Style meatballs are delish!)

Cut the spaghetti squash in half and scoop out the seeds and guts.  I fill the holes with meatballs (see photo below) because I can never get all the meatballs to fit in the crockpot otherwise!  Place the squash flesh side down in the crockpot (you have to do it strategically if you fill the hole with meatballs).  Place the meatballs around the squash.  Cover everything with sauce.
Cook on low for 5 hours.  Take squash out and use a fork to pull the flesh out of the squash (your "spaghetti noodles").  You can either throw it back in the crockpot with the sauce and meatballs or serve it on a platter like in my photo above.  YUM!

Four Bean Chili

I got this recipe from Weelicious and just changed it a bit.  She cooks in the crockpot, but I tried it in both the crockpot and doing it on the stove, and we all liked it much better from the stove.  It is SO good!!

1 tbsp. olive oil
1 large onion, finely chopped
1 lb. ground turkey
1- 15 oz. can white beans, rinsed and drained
1- 15 oz. can kidney beans, rinsed and drained
1- 15 oz. can pinto beans, rinsed and drained
1- 15 oz. can black beans, rinsed and drained
1- 28 oz. can petite diced tomatoes
2- 15 oz. cans tomato sauce
1.5 tbsp. chili powder
1.5 tbsp. cumin
2 tsp. salt

In a saute pan over medium, heat the oil and saute the onions until translucent.  Add garlic and cook 1 minute.  Add turkey and cook through, until most of the juice is evaporated.  Stir in the chili powder, cumin and salt.  Add the remaining ingredients and simmer for 20 minutes.

Sunday, August 11, 2013

Crockpot Turkey Sloppy Joes

Photo from Family Circle mag

1 pkg (20.8 oz) ground turkey
2 carrots, peeled and finely chopped
1 medium onion, finely chopped
1 rib celery, finely chopped
1 garlic clove, minced
1 can (6 oz) tomato paste
1 tbsp cider vinegar
2 tbsp light brown sugar
1 tsp worcestershire sauce
3/4 tsp paprika
1/2 tsp dry mustard
1/2 tsp salt
hamburger buns

In a slow cooker, stir together all the ingredients.  Cover and cook on high for 3 hours or low for 6 hours, stirring turkey mixture halfway through.  Season with more salt, if necessary.

Goat Cheese Mashed Sweet Potatoes

Photo from Better Homes & Gardens mag

Ever since I heard sweet potatoes are the MOST nutritious vegetable (it's true!  look it up!), I've been trying to give them to the kids at least a few times a month.  They always have them at Trader Joes, and they are SO easy to prepare- you can just poke them and stick them in the microwave- and you can eat them plain, and they are still good!  So although this recipe isn't the healthiest, it is delicious and much better for you than plain mashed potatoes.

3 lbs. sweet potatoes, peeled and cubed
1/2 cup half-and-half
1/4 cup butter
2 oz. goat cheese
1/2 cup toasted pistachios

Simmer the potatoes until tender, drain.  Heat the half-and-half and butter together and mash into the potatoes.  Stir in the goat cheese.  Season with salt to taste.  Sprinkle with pistachios.

*You can really just make this to taste.  I didn't weigh the potatoes- I just used 3 large ones.  I added the butter to taste and added a bit more than 2 oz. goat cheese.  I did NOT top it with pistachios.

Friday, April 5, 2013

Spinach (and Feta) Turkey Burgers

I don't have a photo, but I made the best turkey burgers last night so I want to write down what I did so I don't forget.

1 lb. ground turkey
10 oz. frozen spinach (thawed and drained)
1 heaping tsp. crushed garlic
1 tsp. kosher salt
1/2 tsp. pepper

Mix all the ingredients together, make patties, grill them up and serve on lettuce for protein style!  Next time, I would add some feta cheese to the mix, but I didn't have any on hand.

Thursday, March 21, 2013

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Photo from Real Simple

I made this tonight, and aside from the fact that it is delicious, it was one of the most simple recipes I've ever made!  I adapted it slightly from Real Simple, and some of their reviews weren't good (people said it was too lemon-y), but I found the lemon perfect (I used less than directed).  This is definitely a new go to!

Another plus: it makes your house smell divine!  I left it in the oven when I went to pick up the kids, and when we came home, it smelled so good!  Even Ella said, "what's that smell, mommy?"

6 tbsp. olive oil
1 lemon (half thinly sliced, half juiced)
4 garlic cloves, minced (or 2 tsp. crushed garlic)
1 1/2 tsp. kosher salt
3/4 lbs. green beans (I used about half or 3/4 of the bag of TJ's frozen French green beans- I blanched them first so they weren't frozen when I put them in the casserole dish)
24 oz. (1 lb. 8 oz.) bag baby red potatoes, quartered
3-4 chicken breasts (I used 3, about 1.3 lbs.)
Chicken broth

Preheat oven to 450.  Coat a large baking dish with 1 tbsp of the olive oil.  Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice (I used only about 1 tsp), garlic, salt and pepper; add the green beans and toss to coat.  Using a slotted spoon (or your hands!), remove the green beans and arrange them on top of the lemon slices.  Add the potatoes to the same oil mixture and toss to coat.  Remove the potatoes and arrange around the edge of the dish over the green beans.  Place the chicken in the oil mixture and coat thoroughly.  Place chicken in dish on top of green beans.  Pour any of the remaining oil mixture over the chicken.  At this point, I pour about 3/4 cup of chicken broth into the baking dish.

Roast for 50 minutes.

Monday, March 18, 2013

Brussels Sprouts and Steak Stir-Fry

This is the photo from Bon Appetit Magazine

This is really delicious.  Gary loved it, and even Ella ate it.  Everett spit every bite out of his mouth that I forced in, but he just doesn't know a great stir-fry sauce when he tastes one!

3 tbsp. oyster sauce
3 tbsp. soy sauce
2 tbsp. rice vinegar
4 tbsp. vegetable oil, divided
1 lb. brussels sprouts, halved
8 oz. flank or skirt stead, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced (I used 1.5 tsp. crushed garlic)
2 tbsp. chopped peeled ginger (I grated the ginger)
2 medium carrots, peeled and thinly sliced
Steamed brown rice

Whisk oyster sauce, soy sauce, vinegar and 1/4 cup water in a small bowl; set aside.

Heat 2 tbsp. oil in a large skillet over medium-high heat.  Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes.  Cover and cook until crisp-tender, about 3 minutes longer.  Transfer to a plate; wipe out skillet.

Season steak with salt.  Heat 1 tbsp. oil in same skillet over high heat until just beginning to smoke.  Add steak in a single layer;  cook until browned, about 3 minutes.  Turn and cook until nearly cooked through, about 30 seconds.  Add to brussels sprouts.

Heat remaining 1 tbsp. oil in same skillet.  Add scallion whites, garlic and ginger and stir until fragrant, about 1 minute, adjusting heat as needed.  Add carrots and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return brussels sprouts and steak to skillet and add sauce.  Cook, tossing occasionally, until sauce is thickened, about 3 minutes.  Serve with steamed rice and garnish with scallion greens.

Wednesday, February 27, 2013

Crock Pot Honey Sesame Chicken

I made this one tonight- VERY easy and VERY delicious.  Gary loved it!!  So did Everett.  Ella liked the rice and broccoli but declared that she no longer likes chicken because it's "gross".  Nice.

I slightly altered the recipe from this blog.

4 chicken breasts (I used only 3)
1/2 medium onion, finely chopped
2 cloves garlic minced (or 1 tsp. crushed garlic)
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tbsp. vegetable oil
Pinch red pepper flakes
Cooked brown rice
Sesame seeds
2 scallions, chopped

Place chicken in crock pot and lightly season with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and pepper flakes.  Pour over chicken.  Cook on low 3-4 hours or high for 2 hours.  Shred chicken in crock pot.  Serve over rice.  Sprinkle with sesame seeds and scallions.

As you see, I served it with broccoli, which was delicious mixed in with the rice and chicken!

Tuesday, February 26, 2013

Light No-Bake Peanut Butter Pie

Photo & recipe from skinnytaste

I made this pie to take to dinner with friends, and everyone loved it!  You would never guess that it's light.  This is my new go-to dessert for sure.

5 oz. reduced fat cream cheese, at room temp
1/2 cup powdered sugar
1/2 cup peanut butter (or "Better n Peanut Butter" from TJ's to save even more calories)
8 oz. light Cool Whip
1 reduced fat graham cracker pie crust
Chocolate syrup or melted milk chocolate chips

Beat cream cheese and powdered sugar in a medium bowl.  Beat in peanut butter on medium until smooth.  Beat in Cool Whip on low.  Pour into crust and refrigerate until firm 2-3 hours.  Drizzle with chocolate.


I made this tonight, and the kids loved it!  I adapted it slightly from Mario Batali's recipe.

2 tbsp. olive oil
1 tbsp. butter
1 medium onion, finely chopped
2 ribs celetry, finely chopped
1 carrot, grated or finely chopped
2 tsp. crushed garlic (or 2-3 garlic cloves, finely chopped)
1 lb. ground turkey (or beef)
1/2 (4.5 oz.) tube of tomato paste
1/2 cup whole milk
1/2 cup dry white wine
1/2 tbsp. dried parsley
1/4 cup parmesan
1 lb. brown rice pasta

Boil pasta to al dente while making the sauce.

In a large heavy-bottomed pot, heat 2 tbsp. olive oil and butter until melted.  Add the onions, celery, carrot and garlic, season with salt and cook until vegetables are translucent but not browned, about 5 minutes.

Add the turkey, increase heat to high and brown meat, stirring frequently for about 10-15 minutes.  Add the tomato paste and stir.  Add the milk and cook until almost reduced.  Add the wine, bring to boil, reduce heat and simmer 10-15 minutes.  Add 3/4 cup to 1 cup pasta water to sauce.  Add parsley.  Season with salt.

Stir pasta into sauce and serve topped with parmesan.

Monday, February 18, 2013

Turkey Meatball Soup with Spinach & Kale

Oh my gosh, this is the BEST soup EVER, and it's super healthy as well!  The original recipe calls for beef and escarole, but I used turkey and this power greens mix from TJ's...

1 lb. ground turkey
1/3 cup parmesan
1/2 cup bread crumbs (I used Italian bread crumbs)
1 tbsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs, lightly beaten
2 tbsp. olive oil
1 large onion, finely chopped
2 carrots, peeled and grated
2 garlic cloves, finely chopped (or 2 tsp. crushed garlic)
2 packages kale or power greens mix
3 (14.5 oz.) cans chicken broth (I used 3 Knorr cubes- 6 cups water):

Combine turkey, parmesan, bread crumbs, parsley, salt, pepper and eggs in a large bowl.  Form about 1" meatballs (I used a cookie scoop).  Heat 1 tbsp. oil in a stock pot over medium-high heat.  Add the meatballs and cook on each side until nicely browned and transfer to a plate.  (Or, you can bake them at 350 for about 30 minutes, which is what I might do next time).

Heat the remaining tbsp oil in the pot and add the onions, carrot and garlic.  Cook 10 minutes or until the vegetables are soft (I never add the garlic until the last few minutes).  Stir in the greens, cook 3 minutes.

Add the meatballs and broth; bring to a boil, reduce heat and simmer 5 minutes.  Serve with parmesan cheese sprinkled on top.

Chocolate Buttermilk Layer Cake

Photo & Recipe from Papersseed

I wanted to repost this recipe because I made it this weekend for a Valentine's party, and it was a HUGE hit.  Huge.  People were saying it's heaven on a plate!  Now, I have to say, that I'm not a huge chocolate cake fan so I thought the cake part was very good, and the frosting was 'eh' because I don't really like ganache- it would have been better to me if it was milk chocolate.  But since literally every single person at the party loved it, I'm going to keep it on my blog for awhile...but maybe not forever since I probably won't make it again so print it out if you want to try it!

3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tbsp + 1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder (sifted)
1 1/3 cups canola oil
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups freshly brewed, extra-strong hot coffee
1 tsp pure vanilla extract
24 oz. semisweet chocolate chips
1 1/2 cups heavy whipping cream

1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.
2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.
3. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt–do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.
4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn’t find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.

Tuesday, February 5, 2013

Lemon Crumb Bars

I brought these to girls' night in, and they were a HUGE hit!  The saltines give them the perfect bite of saltiness (kine of like salted caramel).  Be careful because it's really hard to stop at one!

1 box lemon cake mix
1/2 cup (1 stick) salted butter, softened
2 cups finely crushed saltine crackers (1/4 lb., which is 1 sleeve)
1/2 cup lemon juice
1 egg
3 egg yolks
1 (14 oz.) can sweetened condensed milk

Preheat oven to 350.  In a large bowl, beat cake mix, butter and 1 egg with mixer until crumbly.  Stir in saltine crumbs.  Reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9 inch baking dish.  Bake 15-20 minutes or until golden.  With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice.  Spread over prepared crust.  Top with reserved crumb mixture.  Bake 25 minutes or until set and top is golden.  Cool.  Refrigerate within 2 hours.  Cut into bars.

Saturday, February 2, 2013

Peanut Butter Frosting

This is the BEST peanut butter frosting!  Use it on anything...brownies, banana cake, peanut butter cupcakes...yum!

This is enough for a 2 layer cake.  Half the recipe if you are using on brownies.  Or even better, don't half it, grab a spoon and go to town on the extra!

  • 2 cups creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 teaspoons vanilla extract

  • Mix all ingredients with an electric mixer until light and fluffy.  Try not to eat the entire bowl with a spoon. ;)
    From Bon Appetit

    Fried Chickpeas

    Photo from Bon Appetit

    My friend Kate made these for us when we over for dinner last weekend, and we couldn't get enough of them!  I loved them so much that I made them last night for dinner!  I changed the recipe just slightly, but if you want the original, it's in the BA link above.


    • 1-1/2 teaspoons smoked paprika (I used regular paprika)
    • 3-4 tablespoons extra-virgin olive oil (I used 4, but I think I would only use 3 next time)
    • 2- 15oz. cans chickpeas, rinsed, drained, patted very dry
    • Kosher salt (I used sea salt) 


    Heat oil in a 12" skillet over medium-high heat.  Add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes.  Using a slotted spoon, transfer chickpeas to paper towels to drain briefly.  Place in a medium bowl. Sprinkle paprika over; toss to coat. Season to taste with salt. EAT THEM!

    *Just a note, I prefer them warm.  Once they were cold, I didn't like them as much but still good.

    Tuesday, January 15, 2013

    Spaghetti Squash with Meatballs

    I made this tonight- I LOVED using spaghetti squash as "pasta" instead of actual pasta, and I will definitely be doing this more often (although it was a B*TCH) to cut open!  I thought the sauce was just ok, but Gary loved it.  In the future, I'll probably just use one of my regular sauce recipes or even just use jarred sauce...but definitely try the spaghetti squash. 

    Oh, and I made the meatballs tiny- loved it.  And ella loved that they were mini like her. :)

    • For the Homemade Tomato Sauce:
    • 2 Carrots (diced)
    • 2 Celery stalks (diced)
    • 1 Yellow Onion (diced)
    • 3 Garlic cloves (minced)
    • 8-10 Plum Tomatoes (you can use 1 can of whole peeled tomatoes)
    • 3 cups Water (I used only 1 cup)
    • 1/2 cup Red Wine
    • 1 cup freshly torn Basil Leaves (I used dried basil)
    • 1 tablespoon Olive Oil
    • 1/4 teaspoon Kosher Salt
    • 1/4 teaspoon Chili Flakes
    • For the "Spaghetti":
    • Homemade Tomato Sauce
    • 1 Spaghetti Squash
    • 1 teaspoon Olive Oil
    • 1/4 teaspoon Salt
    • For the Meatballs:
    • 1 1/2 pound Ground Turkey
    • 1 Egg beaten
    • 3/4 cup Italian Bread Crumbs
    • 1/4 cup minced fresh Parsley (I omitted this)
    • 1/4 cup grated Parmesan Cheese
    • Salt to taste
    For the Homemade Tomato Sauce: Dice the carrots, stalks of celery and onion, and mince the garlic. Drizzle olive oil to coat the bottom of the pot and cook over medium heat until warm. Add the ingredients and allow them to sweat. The longer you cook the vegetables, without allowing them to turn brown, the better. Add salt and a pinch of chili flakes.

    In a separate stock pot, boil water. Cut little “x’s” into the tops of the tomatoes (bottom side, not where the stem is). Place them directly into the boiling water for approximately 2 minutes. When they’re done take them out of the pot and put them into an ice bath to cool.

    Once the tomatoes are cooled, take them out with your hands and you’ll notice that the skins are separating from the flesh. Remove all the skin and coarsely chop the tomatoes, adding them to the pot with your celery, carrots, onion and garlic. Add in your water and wine, and stir. Allow this to cook over medium-low heat, until the liquid starts to reduce down and the sauce starts to meld together and become fragrant – about 45 minutes to 1 hour. Add torn basil.

    For the "Spaghetti": Heat the tomato sauce in a large stock pot on the stove, over medium heat.

    Slice squash in half (lengthwise) and pull out seeds. (Don’t throw them out - you can roast them at a later time by adding 1 teaspoon olive oil and salt, and roasting until golden brown.)

    Rub olive oil and salt to taste all over the flesh side of the squash you have cut in half. Place flat side down on a roasting tray and place in a 450 degree oven for 20 minutes until the flesh of the squash is fork tender. Take out of the oven and allow to cool.

    For the Meatballs: Meanwhile, use a bowl big enough to incorporate all ingredients. Add ground turkey first to the bowl, followed by the egg, and the rest of the ingredients. Use your hands to mix everything together.

    Grab a golf ball size dollop of the meat mixture and roll between your palms until a uniformly round meatball is created. Repeat until all the meat is made into meatballs. Place all the meatballs one by one into the tomato sauce you have cooking on the stove. Give a gentle stir occasionally so the meatballs don’t stick to the bottom of the stock pot. In 20 to 25 minutes, your meatballs will be cooked through.

    Take your cooked spaghetti squash and scrape out the flesh with a fork, you will see that the spaghetti squash is stringy, forming little pieces of spaghetti, as you scrape. Discard the hard outer shell.

    Serve a heaping serving of spaghetti squash followed by a dollop of tomato sauce and 2 meatballs. Add parmesan cheese to taste.

    *From Helen Cavallo on The Chew

    Monday, January 14, 2013

    White Lightening Chicken Chili

    I made this last night, and it was amazing!!  Even Ella liked it.  I think we all liked it better than my other white chicken chili recipe.  Instead of using all navy beans like the recipe calls for, I used 3 different varieties:

    1 large sweet onion, diced
    2 garlic cloves, minced (I used 2 tsp crushed garlic from TJ's)
    2 tbsp olive oil
    4 cups shredded cooked chicken (I used a rotisserie chicken)
    2 (14.5 oz.) cans chicken broth (I only used 16 oz. and will use less next time)
    2 (4.5 oz.) cans chopped green chiles, undrained
    1 (1.25 oz.) package white chicken chili seasoning mix (I used McCormicks- great flavor)
    3 (16 oz.) cans navy beans, undrained (I used cannellini, great northern and navy)
    Shredded cheese for topping
    Chopped avocado for topping (did not use)
    *we added Fritos to the bottom of each bowl!

    Saute onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender.  [From here, I put the beans in a crockpot, mashed some of them and then added the rest of the ingredients; put on low for about an hour and then switched to the "warm" setting until we were ready to eat; served with Fritos on the bottom of the bowl & cheddar cheese on top- this enabled me to make it earlier in the day since late afternoons are always too busy for cooking in our house!].  Stir in chicken, next 3 ingredients and 2 cans navy beans.  Coarsely mash remaining can navy beans and stir into chicken mixture.  Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.  Serve with desired toppings.

    Southern Living mag.

    **I made this again but cooked it all day in the crockpot.  I sauteed the onion and garlic in oil, and then put them with all other ingredients (except the chicken broth) in the crockpot with 3 fresh chicken breasts (about 1.25 lbs.), mixed it up, cooked on low for 8 hours.  I shredded the chicken with 2 forks after about 7 hours.  YUM!

    Thursday, January 3, 2013

    Slow Cooker Barbecued Chicken

    I made this tonight, and it was SO tasty!!  BUT, I halved the entire recipe and used about 1.3 pounds chicken breasts (which was 3 chicken breasts) and no lemon.  I shredded the chicken in the crockpot after about 6.5 hours on low, then stirred it a bit and put the crockpot on the "warm" setting.  Gary ate it on buns, but I just ate it plain- yum!  Both kids liked it too.

    2 tsp salt
    1 1/2 tsp paprika
    1/2 tsp garlic powder
    1/2 tsp pepper
    1 (3-3.5 lb.) cut-up whole chicken (I used 1.3 pounds chicken breasts)
    1/2 cup cola soft drink (I used diet Coke)
    1/3 cup ketchup
    1/4 cup firmly packed light brown sugar
    2 tbsp apple cider vinegar
    2 tbsp bourbon (I used Jack Daniels because it's all we had in the house!)
    1 lemon, sliced (I did NOT use any lemon)

    1. Stir together first 4 ingredients in a small bowl.  Sprinkle over chicken.  Place chicken in a single layer in a lightly greased 6-qt slow cooker.

    2. Whisk together cola soft drink and next 4 ingredients in a small bowl.  Slowly pour mixture between chicken pieces (to avoid removing spices from chicken).  Place lemon slices in a single layer on top of chicken.

    3. Cover and cook on high 5 hours (or on low 6.5 to 7.5 hours) or until done.

    4. Transfer chicken pieces to a serving platter; discard lemon slices.  Skim fat from pan juices in slow cooker.  Pour pan juices over chicken; serve immediately.


    Prepare through step 3 then remove chicken from slow cooker and let cool slightly, discard lemons.  Skin, bone and shred chicken.  Skim fat from pan juices and pour over chicken.  Serve chicken on buns.

    From Southern Living mag.