August 13th, 2010 by alice
Tags: Chili, Crock, Mac, Pot, Turkey, Vegetable
INGREDIENTS
- 3/4lbground turkey breast
- 1 (15 ounce)canblack beans, rinsed and drained
- 1 (14 1/2 ounce)cancanned Mexican style stewed tomatoes, undrained
- 1 (14 1/2 ounce)canno-salt-added diced tomatoes, undrained
- 1cupfrozen corn
- 1/2cuponions, chopped
- 2garlic cloves, minced
- 1teaspoonMexican seasoning
- 1/2cupelbow macaroni, uncooked
- 1/3cupreduced-fat sour cream
DIRECTIONS
- Spray large skillet with nonstick cooking spray. Add turkey; cook until browned.
- Combine cooked turkey, beans, tomatoes, corn, onion, garlic and seasoning in slow cooker.
- Cover and cook on low 4 to 5 hours.
- Stir in macaroni.
- Cover and cook 10 minutes; stir.
- Cover and cook 20 to 30 minutes or until pasta is tender.
- Serve with sour cream.
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August 6th, 2010 by alice
Tags: Chicken, Crock, Pineapple, Pot, Potatoes, Sweet
INGREDIENTS
- 2/3cupall-purpose flour
- 1teaspoonsalt
- 1teaspoonground nutmeg
- 1/2teaspoonground cinnamon
- 1/8teaspoononion powder
- 1/8teaspoonblack pepper
- 6boneless skinless chicken breasts
- 3sweet potatoes, peeled and sliced
- 1 (10 3/4 ounce)cancondensed cream of chicken soup, undiluted
- 1/2cuppineapple juice
- 1/4lbmushrooms, sliced
- 3tablespoonsall-purpose flour
- 2teaspoonsbrown sugar
- 1/2teaspoonorange peel, grated
DIRECTIONS
- Combine 2/3 cup flour, salt, nutmeg, cinnamon, onion powder and black pepper in large bowl.
- Thoroughly coat chicken in flour mixture.
- Place sweet potatoes on bottom of slow cooker.
- Top with chicken.
- Combine soup, juice, mushrooms, 3 tbs flour, sugar and orange peel in small bowl; stir well.
- Pour soup mixture into slow cooker.
- Cover and cook on low 8 to 10 hours or on high 3 to 4 hours.
- Serve chicken and sauce over rice or noodles.
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May 31st, 2010 by alice
Tags: Chops, Crock, Pork, Pot, Stuffed, Vegetable
INGREDIENTS
- 4pork loin chops(thick and well trimmed)
- 1 (15 1/4 ounce)cancorn, drained
- 1smallonion, chopped
- 1green bell pepper, seeded and chopped
- 1cupdry breadcrumbs(Italian style)
- 1/2cupconverted long grain rice, uncooked
- 1 (8 ounce)cantomato sauce
DIRECTIONS
- Cut pocket into each pork chop, cutting from edge nearest bone.
- Lightly season pockets with salt and pepper to taste.
- Combine corn, onion, bell pepper, bread crumbs and rice in a large bowl.
- Stuff pork chops with vegetable-rice mixture.
- Secure along fat side with wooden toothpicks.
- Pour any remaining vegetable-rice mixture into slow cooker.
- Add stuffed pork chops to slow cooker.
- Moisten top of each pork chop with tomato sauce.
- Pour any remaining tomato sauce on top.
- Cover and cook on low 8 to 10 hours or until done.
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April 11th, 2010 by alice
Tags: Chicken, Crock, Curry, Pilaf, Potange, Potato, Sweet
INGREDIENTS
-
Sweetpotato Pilaf
- 4cups dicedsweet potatoes
- 1cuplong-grain rice, uncooked
- 1/2onion, chopped
- 1 smallorange, juice of
- 3tablespoonsbutter, melted
- 3tablespoonsolive oil
- 1teaspoon mincedgarlic
- 1/4teaspooncelery seeds
- 1teaspooncumin
- 1-2tablespooncurry powder(to taste)
- 1cupchicken stock
-
Chickens
- 2chickens
- 2smalloranges, quartered or1 largeorange, cut in 8 chunks
- 1onion, quartered
- 2pinchescelery seeds
- 2pinchescumin
- 1teaspooncurry powder(to taste)
DIRECTIONS
- Toss together all the pilaf ingredients except the chicken stock.
- Spread the pilaf in the bottom of a 6 qt, oval crock pot.
- Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
- Place the chickens into the crock pot on top of the pilaf.
- Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
- Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
- Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.
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January 14th, 2010 by alice
Tags: Chicken, Crock, Ginger, Noodle, Pot, Soup
INGREDIENTS
- 1lbboneless skinless chicken breastsor boneless skinless chicken thighs, cut into 1-inch pieces
- 2mediumcarrots, coarsely shredded
- 2tablespoonsdry sherry (optional)
- 1tablespoonsoy sauce
- 1tablespoonrice vinegar
- 1tablespoonfresh ginger, peeled and grated
- 1/4teaspoonground black pepper
- crushed red pepper flakes, to taste (optional)
- 3 (14 ounce)canschicken broth
- 1cupwater
- 2ounces driedvermicellior othermedium noodles
- 1 (6 ounce)packagefrozen pea podsor freshpea pods, cut diagonally(if using frozen thaw them first)
- soy sauce, to serve
DIRECTIONS
- In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
- Cover and cook on high-heat for 2-3 hours.
- Uncover and stir in noodles and pea pods.
- Cover and cook for 5-8 minutes more or until noodles are tender.
- Serve with additional soy sauce.
- Also good with sesame and chili oils.
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