In a slow cooker set on high heat add the onion, as that is cooking prepare the celery and carrots and add when completed. Add the chicken broth, water, chicken breasts, and rice including the seasoning packets. Cook on high for 4 hours.
Preheat oven to 375 degrees.
In a large baking dish, season the chicken with salt, pepper and Italian seasoning. Top each chicken breast with 4 leaves of living basil.
In a slow cooker add the roast, onions and potatoes. In a medium bowl, combine the remaining ingredients and pour over the roast, onions and potatoes. Cover and cook on high 4 to 6 hours or low for 8 to 10 hours.
In a large skillet, on medium high heat, add the olive oil. When the oil is hot, add the chicken, do not crowd the pan and cook until no longer pink and the chicken has started to brown. Remove the chicken from the pan and place on a plate. Wipe the skillet clean with a paper towel. In the same pan add the half and half, garlic, bouillon, Italian seasoning, and grated parmesan cheese.
Preheat grill to medium-high. In a medium bowl, add the ground beef, bleu cheese crumbles, Black & Bleu, onion powder, garlic powder, Worcestershire sauce, salt and pepper. Mix by hand just until combined. Form into 4 patties and dust with more Black & Bleu, if desired. In a small bowl, combine mayonnaise and Black & Bleu, set aside.
Preheat oven to 350 degrees.
In a medium bowl add all of the chicken, and 1 ½ Cups Soy Vay® Marinade. Allow to marinate at room temperature for 30 minutes.
Prepare the Sal-slaw and the Crema as the chicken marinates. Combine Crema ingredients and set aside. Combine Pineapple Sal-slaw and stir well. Add salt to taste. Refrigerate until chilled and taste again for additional honey or salt.
Prepare the steak into ¼” cubes being sure to cut against the grain. In a large sealable bag add the cornstarch and beef. Toss the beef in the cornstarch until coated.
Preheat oven to 400 degrees. Prepare a 13x9 baking pan with cooking spray. In a large bowl add all ingredients excluding the topping and mix until just combined. Form the meatloaf into roughly an 8 inch by 4 inch loaf.
In a large skillet or wok on medium to medium high heat, heat 1 tablespoon oil. Add the carrot and onion and sauté until tender. Next add the garlic and ginger to the pan and heat for 1 minute. Continue by adding an additional tablespoon of oil, then the rice and peas, and cook until warmed through.
