Honey Sauced Chicken

3/4 pound chicken (of your choice)

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup honey

1/4 cup soy sauce

1/8 cup chopped onion (or 1/16 cup onion flakes)

1/8 cup ketchup

1 Tbs. vegetable oil

1 clove garlic, minced

1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 5-7 hours or on high 4-6 hours. Shred chicken. Serve over rice.

 

 

****I added snap peas and carrots

Cilantro Lime Chicken Tacos

2-3 large boneless, skinless chicken breasts salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Cilantro Lime Pesto

recipe adapted from Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth


Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

Chunky Potato Crab Chowder

Ingredients:

2 Tablespoons butter

1 onion chopped

3/4 cup chopped celery

1 garlic clove minced

1 lb of red potatoes, chopped into one inch cubed squares

3 Tablespoons all-purpose flour

2 1/2 cups skim milk

2 teaspoons chopped fresh thyme

1/2 tsp of black pepper

1/4 teaspoon nutmeg

1 (14 3/4-ounce) can cream-style corn

1 (14-ounce) can fat-free, less-sodium chicken broth

8 ounces lump crabmeat

3 tablespoons chopped fresh parsley

1 teaspoon of salt

I adapted this for crockpot it was a regular recipe.

Saute the onion and garlic in the butter. Stir in flour and saute for 1 minute. Then add that and the rest of the ingrediants to your crockpot. 

low for 6-8 hours or high 4-6 hours

Pineapple Pepper Chicken

Ingredients:

• 1 pound chicken breasts, raw, diced
• 4 medium carrots, one-inch pieces
• 1 cups chicken broth
• 2 Tablespoons fresh ginger, minced (approx. 1/2 inch of root)
• 1 Tablespoon brown sugar
• 2 Tablespoons soy sauce
• 0.5 teaspoons ground allspice
• 0.5 teaspoons red pepper sauce
• 14 ounces pineapple chunks in juice (juice drained and saved)
• 1 Tablespoon cornstarch
• 1 medium red bell pepper, cut in one-inch pieces
• 2 ounces snow peas

Directions:

Mix all ingredients except pineapple, cornstarch, snow peas and bell pepper in slow cooker. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple, snow peas and bell pepper. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over rice.

Tortellini and Spinach Soup

5 c. no-salt broth or water
2-1/2 tsp. chicken bouillon (or 3 cubes)
1 c. chopped onion 1/2 c. chopped carrot
2-3 cloves garlic, crushed

9 oz. cheese tortellini
1 can navy or white beans
3 c. packed chopped fresh spinach (or 1 c. of frozen spinach)

Combine broth, bouillon, onion, carrot and garlic in pot and bring to boil. reduce heat, cover and simmer about 15 minutes.

Remove from heat, and using a slotted spoon, transfer vegetables to a blender. Pour 1 c. of broth into blender too. Puree vegetables. Pour back into pot. (I actually added the spinach here and blended it all up so that maybe my kids would eat the spinach, but it turns the soup too green and probably not any better than having the spinach leaves in the soup!)

If you want to use frozen spinach, you would probably add it here (after pureeing the other vegetables), and cook it with the tortellini (or freeze it with the soup part).

I froze this soup part, so when you take it out of the freezer, just heat it up to a boil. Add tortellini and beans. Return to boil. Reduce heat to medium, cover and cook 5 minutes. Add fresh spinach until wilted--only a couple more minutes. Be careful not to overcook the tortellini.

White Chili

1/2 lb. great northern white beans (1-3/4 c.dry = 4 cups cooked) or 4 cups canned beans
1 lb chicken, cooked and cubed (optional)
2-1/2 tsp. olive oil
1 med. chopped onion
2 garlic cloves, minced
1/2 tsp. cumin
1-1/2 tsp. oregano
1/4 tsp. cloves dash of cayenne pepper
4 cups chicken broth
1/2 - 1 can green chilies

1-1/2 c. monterey jack cheese, grated
garnish: sour cream, salsa, cheese, cilantro

Place beans in pot. Add cold water to cover the beans by 3" and soak overnight. Drain beans. Saute onions and oil in pot about 10 min. Stir in garlic, cumin, oregano, cloves, cayenne.

Saute a couple of minutes and then add the beans and broth. Bring to a boil. Reduce heat and simmer 2 hrs. (If using canned beans, simmer about 30 min.)

If cooking beans from dry, make sure they are soft enough to eat before adding the chilies because they will not get any softer after you add them. Add the green chilies, however hot you want it. Stir in about a cup of the cheese and chicken, if you're adding it. Garnish with the rest of the cheese and other stuff. This freezes well.

Hawaiian Curry

4 Tbsp. butter
small onion, grated (I minced)
1 tsp. minced garlic

Melt and simmer for 5 minutes.

6 Tbsp. flour
1 tsp. ginger
1 tsp. salt
2-3 tsp. curry powder

Combine and mix into butter/onion mixture.

2 c. coconut milk
1 c. chicken broth
3 c. diced cooked chicken (or substitute vegetables)

Combine and add to butter/flour mix. Stir over low heat. Add chicken just before serving to heat through. I made the recipe, slightly undercooked the vegetables, then cooled and put into the freezer. Then just put in pan on stove or crockpot to reheat and finish cooking the vegetables. Serve over brown rice.