[charla]

The Balsamic Roast Beef with Carrots was much too sweet. We didn't really like it. I won't make it again.

The Chicken Teriyaki had good flavor, but was definitely ugly-looking after spending much of the day in the crockpot.

I'll share the recipe for it in case anyone wants to try it.

Crockpot Chicken Teriyaki
1 lb chicken breasts (I used three chicken breasts for three people)
1/2 cup honey
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 small onion, diced
1 clove garlic, grated or minced
1-inch ginger, peeled and grated or minced
1/4 tsp black pepper
1 bag frozen stir fry vegetables (I used one from Aldi with carrots, broccoli, baby corn, and sugar snap peas)
(I also added one can of sliced water chestnuts, drained, because we really love those things).

I put the frozen veggies and water chestnuts in the bottom of a freezer bag, put chicken breasts on top and mixed up the sauce and poured on top. I began thawing it the day before and dumped it into the crockpot and cooked on low for about 6 hours. I served it over rice with an Asian slaw and pineapple and mandarin oranges on the side.