Beer Dip

Beer Dip

Ingredients:
1 package low-fat cream cheese
1 package fat-free cream cheese
2 cups finely shredded sharp cheddar cheese
1 package ranch dressing
1/2 cup beer

Soften cream cheese.  Add other ingredients and mix very well.  Refrigerate overnight or at least 3 hours.

From here.

African Chicken Peanut Stew Recipe

African Chicken Peanut Stew Recipe

Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.

Ingredients

2-3 pounds chicken legs, thighs and/or wings
3 Tbsp vegetable oil
1 large yellow or white onion, sliced
A 3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
2-3 pounds sweet potatoes, peeled and cut into chunks
1 15-ounce can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tbsp ground coriander
1 teaspoon cayenne, or to taste
Salt and black pepper
1/4 to 1/2 cup of chopped cilantro

 

Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

From here.

Slow Cooker Meatloaf

Slow Cooker Meatloaf

Ingredients:

3 potatoes, peeled and cut into 1-inch pieces
1 bag baby carrots
3 cloves garlic, crushed
28 oz can crushed tomatoes, divided
1 teaspoon dried oregano  
1 tablespoon red wine vinegar 
1 tablespoon balsamic vinegar
1 bay leaf 
(1 Parmesan cheese rind)
1 tablespoon unsalted butter
3 tablespoons tomato paste 
1/3 cup grated Parmesan

 

Meatloaf:
1/2 cup dry bread crumbs
1/2 medium onion, diced
2 cloves garlic, minced
2 tsp dried oregano
2 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 tbsp Worcestershire sauce 
1 tbsp balsamic vinegar
2 large eggs, beaten 

Combine first 8 ingredients in the slow cooker and stir (2 cups crushed tomatoes).  Combine the ingredients for the meatloaf and lay the loaf on top of the ingredients in the slow cooker.  Cook on high 1 1/2 hours, then low for 7 more.  

Heat the butter and tomato paste over med-high heat.  Separate out the liquid and add to pan. Add the remaining tomatoes.  Cook for a few minutes.  Whisk in the cheese.  

Serve.


Adapted from this recipe. 

Shoyu Chicken

Shoyu Chicken

1/2 cup soy sauce
1/4 cup teriyaki sauce
1 can pineapple chunks, divided
1/4 cup brown sugar
1 tbsp minced ginger
4 cloves garlic, minced
2 tbsp rice wine vinegar
1 lb chicken breasts
1 cup frozen edemame
1 bag frozen broccoli florets

Combine the soy sauce though vinegar in the slow cooker, using only the juice from the can of pineapple.  Add the chicken and coat with sauce.  Add the broccoli and edemame.  Cook on high 3-4 hours.  Add the pineapple chunks for the last half hour. 

Based on this recipe. 

Spicy-Peanut Turkey Noodles

Spicy-Peanut Turkey Noodles

Ingredients:

8  ounces whole wheat spaghetti
3/4  cup  fat-free, less-sodium chicken broth
1/2  cup  natural-style peanut butter (such as Smucker's)
5  tablespoons  low-sodium soy sauce, divided
1 tablespoon rice vinegar
1  tablespoon  chile paste with garlic (such as sambal oelek)
1 cup shredded carrots
1  tablespoon  minced peeled fresh ginger
2  garlic cloves, mince
1 cup edemame
l lb ground turkey


Marinate turkey with



To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.

Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add carrots and a small amount of water, cook until softened.  Add garlic, ginger, edemame, and turkey to pan; sauté 5 minutes or until turkey loses its pink color. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Toss noodles with turkey mixture.

Based on this recipe.  

Southwest Pasta Bake

Southwest Pasta Bake

Ingredients:

12 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 teaspoon dried oregano
1 can corn, drained
1 pound lean ground beef (90% lean)
1 jar (16 ounces) salsa
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat cheddar cheese

Cook pasta according to package directions.

Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk.

Saute corn and garlic over med high heat 5-10 minutes.  Add beef and cook until brown.  Stir in the salsa, tomato sauce, tomato paste, oregano, chili powder and cumin; bring to a boil. Stir in olives.  Reduce heat; simmer, uncovered, for 5 minutes. Stir in the cream cheese mixture.

Pour pasta in baking dish.  Stir in meat mixture and half of the cheese.

Bake at 350° for 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Based on this recipe.

Creamy Ranch Crock Pot Chicken

Creamy Ranch Crock Pot Chicken

Ingredients:

1 can cream of chicken soup
2 tbsp ranch dressing mix
2-3 cloves garlic, pressed
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried parsley
1 1/2 tbsp white wine vinegar
1 lb chicken breasts
1 bag frozen broccoli
8 oz cream cheese, cubed

Combine first six ingredients in the slow cooker.  Add chicken breasts and toss to coat.  Cook on high 3 hours.  Stir in cream cheese, add broccoli, and cook another hour.

Serve over pasta.

Based on this recipe.

Lightened up:

Replace soup with a cup of white wine.  An hour before it is done, mix a couple tbsp of cornstarch with some cool water, broth, or wine.  Pour the cornstarch into the slow cooker.  Add the chicken and cook 3 hours.   Stir in 3 oz of cream cheese or leave out entirely.  Add the broccoli and cook another hour.

Slow Cooker Meatballs

Slow Cooker Meatballs

Ingredients:

Sauce:
1 jar pasta sauce
1 28 oz can diced tomatoes
4 cloves garlic, minced
1/2 onion, diced
sprig rosemary
1/2 cup red wine
1/4 cup balsamic vinegar

Meatballs:
1 1/2 pounds ground beef
1 egg, beaten
1/2 cup fresh grated Parmesan cheese
1 cup whole wheat bread crumbs
1/2 tsp dried parsley
1/2 tsp fresh ground pepper
1/4 tsp dried oregano
2 tbsp balsamic vinegar
1/2 onion, finely diced
4 cloves garlic, finely minced

Combine the ingredients for the sauce in the slow cooker.  Combine the ingredients for the meatballs in a bowl and mix well.  Form the meat mixture into very smooth balls and drop into the sauce.  Cook on low 6-8 hours.

Serve over whole wheat spaghetti.

Inspired by this recipe.

Recipe List - Chicken

Recipe List - Chicken

African Chicken Stew
Apricot Mustard Chicken
Balsamic Chicken
BBQ Chicken
Berbere Chicken and Green Beans
Burmese Chicken Curry
Cape Malay Chicken Curry
Chicken and Apples
Chicken and Beans Adobo
Chicken and Pear Curry
Chicken and Whole Wheat Dumplings
Chicken Cacciatore
Chicken Curry
Chicken Divan
Chicken in Spiced Coconut Sauce
Chicken Lettuce Wraps
Chicken Paprikash with Lemon and Olives
Chicken Parmesan
Chicken Picante
Chicken Pot Casserole
Chicken Vindaloo
Chicken Satay Stir-Fry
Chicken Tangine with Vanilla
Chicken Tika Masala
Chicken with Artichokes and Capers
Chicken with Cider and Bacon
Chicken with Ginger-Blueberries
Chicken with Peaches
Chicken with Provencal Sauce
Chicken with Spices and Almonds
Ecuadorian Chicken Stew
Fiesta Chicken and Rice
Honey Sauced Chicken
Jeweled Quinoa
Kerala Chicken Stew
Lemon Chicken Pasta Skillet
My Chapchae
New Mexican Shredded Chicken
Pineapple, Coconut Curry
Raspberry Barbecue Chicken
"Russian" Apricot Chicken
Slow Cooked African Chicken
Slow-Cooked BBQ Chicken
South Carolina BBQ
Spiced Orange Chicken
Spicy Chicken Fingers
Spicy Garlic Lime Chicken
Spicy Ginger Chicken and Broccoli
Spicy-Honey Chicken
Spicy Italian Chicken
Spicy Sweet and Sour Chicken
Swiss Chicken and Broccoli Bake
Thai Peanut Chicken
Tuscan Chicken
Walnut Crusted Chicken with Apple Chutney
White Bean and Chicken Chili


Last updated 10/11/10

Buttered Parmesan Rice

Buttered Parmesan Rice

Ingredients:

3 cups water
1 1/2 cups brown rice
1/4 cup butter
1 1/2 cups grated parmesan cheese

Bring water to boil.  Add rice and reduce heat to 2-3.  Cook for 30 minutes.  Stir in butter and cheese. 

Recipe from here.

Walnut Crusted Chicken with Apple Chutney

Walnut Crusted Chicken with Apple Chutney

Ingredients:

Nonstick cooking spray
4 4-ounce skinless, boneless chicken breast halves
Salt and ground black pepper, to taste
2 T all-purpose flour
2 egg whites, lightly beaten
1/2 cup seasoned whole-wheat dry bread crumbs
1/4 cup chopped walnuts, chopped into fine pieces
2 McIntosh apples, peeled, cored and diced
1/4 cup water
2 tbsp minced red onion
2 tbsp raisins
2 tbsp red-wine vinegar
1/2 tsp cinnamon

Preheat oven to 425° F. Coat a large baking sheet with nonstick spray.

Rinse chicken breast halves with water and pat dry. Place chicken between 2 pieces of plastic wrap and, using the bottom of a heavy skillet, rolling pin or meat mallet, pound to 1/2-inch thickness. Salt and pepper both sides of chicken. Place flour in a shallow dish, add chicken and turn to coat both sides. Shake off excess flour. Place beaten egg whites in a shallow dish, add chicken pieces and turn to coat.

In a shallow dish, combine bread crumbs and walnuts. Press chicken into walnut mixture and turn to coat both sides. Transfer chicken to prepared baking sheet and spritz the surface with nonstick spray. Bake 15 minutes, making sure that chicken is cooked through.

Meanwhile, to make the chutney, bring next 6 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to low, cover and simmer 10 minutes, until apples are broken down and mixture is thick (for a thicker mixture, mash apples at this point with a fork or potato masher).

Recipe from here.

Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie

Ingredients:

Topping:
2 pounds sweet potatoes
1 cup milk
1/2 cup grated Parmesan cheese

2 lbs ground beef
2 cups chopped onion
2 cups frozen mixed veggies
3 garlic cloves, minced
1/2 cup crushed tomatoes (or diced)
2 tbs steak sauce
2 tbsp tomato paste

Optional spices for meat:
1/4 tsp chili pepper
1/4 tsp paprika
dash nutmeg
1/4 tsp cumin
1/8 tsp ginger

Pre-heat oven to 400 degrees.

Boil the tomatoes until tender.  Mash and mix with milk and cheese.

Heat oil in a skillet.  Add garlic and onion and saute a few minutes.  Add beef and brown.  Add the veggies and remaining ingredients.  Cook until warm. 

Poor skillet into a sprayed baking dish. Top with mashed potatoes. 

Bake for 30 minutes or until thoroughly heated.

Based on this recipe.

Sweet Potato and Bacon Baked Pasta

Sweet Potato and Bacon Baked Pasta

Ingredients:

4 tbsp fresh rosemary, minced
3 cups cubed sweet potato
4 slices turkey bacon, diced
1 shallot, diced
8 ounces twisted pasta
2 tbsp whole wheat flour
2 cups milk
3/4 cups shredded sharp provolone
1 cup frozen peas
1/3 cup fresh grated Parmesan cheese

Pre-heat oven to 425 degrees.

Toss sweet potato with olive oil and rosemary.  Bake until tender.  Put into a bowl.

Turn oven up to 450 degrees.

Cook pasta and add peas for the last 2 minutes of boiling.  Drain and add to bowl. 

Cook bacon and shallots.  Add to bowl.

Melt butter into a pan and add flour.  Whisk for a few minutes and then pour in milk while still whisking.  Add provolone and stir until melted.   Pour over contents of bowl and stir well.

Pour bowl into a sprayed baking dish, sprinkle with Parmesan cheese, and bake 10 minutes until bubbly.

Honey Sauced Chicken

Honey Sauced Chicken

Ingredients:

1/2 cup honey

1/4 cup soy sauce

1 tsp onion powder

1/8 cup ketchup

1 clove garlic, minced

1 squirt sriracha

1/4 cup chicken broth
1 lb chicken breast
1 bag frozen broccoli

Combine everything but chicken and broccoli in slow cooker and mix together.  Add chicken and toss to coat.  Add broccoli.  Cook on high 3 hours if chicken is frozen. 

To bake chicken as a 30 minute meal:

Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

From here.

Tuscan Chicken

Tuscan Chicken

Ingredients:

1 1/2 pounds chicken breast, bite sized pieces
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth

Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, the chicken pieces, and crushed cloves of garlic.

Brown chicken  and remove.

Add vinegar to the pan. Let it cook off.

Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat  to finish cooking chicken through.

This recipe is from Rachel Ray.


Adapted for Slow Cooker:

Combine broth, onion, garlic, wine, vinegar, and rosemary in slow cooker.  Add chicken.  Add 1 cup chopped carrots and 1 cup frozen peas.  Cook on high 3-4 hours if chicken is frozen.

Serve with Buttered Parmesan Rice.

Cheeseburger Pasta

Cheeseburger Pasta

Ingredients:

1-1/2 cups uncooked whole wheat elbow pasta
1 lb pound lean ground beef (90% lean)
2 tablespoons finely chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes
2 tablespoons dill pickle relish
2 tablespoons prepared mustard
2 tablespoons ketchup
1 tbsp tomato paste
1 teaspoon steak seasoning
3/4 cup shredded reduced-fat cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

Stir in the tomatoes, relish, mustard, ketchup, tomato  paste, and steak seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired. 

Editor's Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

From here.

This recipes is great with some finely diced yellow squash and baby bella tomatoes added in with the onion.

Beer Braised Brisket

Beer Braised Brisket

Ingredients:

1/4 cup orange juice
1 tsp onion powder
4 garlic cloves, halved and smashed
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce
1/4 tsp cayenne pepper
2 1/4 pounds brisket
2 cans pinto beans, drained and rinsed

Combine first seven ingredients in slow cooker.  Add brisket, toss to coat, and leave fat side up.  Pour beans around brisket.  Cook on low at least 10 hours.

Serve with tortillas, cheese, guacamole, and salsa.

Adapted from this recipe.

Lemon Chicken Pasta Skillet

Lemon Chicken Pasta Skillet

Ingredients:

1/2 tsp pepper
1/2 tsp lemon peel
1/4 tsp coriander
1/4 tsp dried thyme
2 cups chicken broth
1 cup water
1 small onion, diced
2 tbls. lemon juice
2 oz. cream cheese
1/2 cup Parmesan cheese
12 oz. whole wheat angel hair spaghetti noodles
1 package frozen broccoli, thawed

In large pan, sprinkle chicken with first four ingredients. Cook chicken until no longer pink. Take chicken out of pan and set aside. In same pan, add onion, saute until translucent. Add in chicken broth and water. Break spaghetti noodles into 3rds and add to pan. Bring to boil and cook noodles until soft. Add cream cheese and lemon juice stirring until cheese is dissolved. Add in chicken and broccoli, top with cheese. Cover and simmer about 3-4 minutes until heated through and cheese is melted. Serve.

Based on this recipe. 

Chicken and Whole Wheat Dumplings

Chicken and Whole Wheat Dumplings

Ingredients:

1 carton of chicken broth
2 cups water
2 bullion cubes
3/4 pound skinless, boneless chicken breast halves
1 bag baby carrots
1/2 cup whole wheat pastry flour
1/2 cup whole-wheat flour
4 tsp baking poweder
4 tablespoons freshly grated Parmesan cheese
4 tablespoons skim milk
2 large egg
Salt and freshly ground pepper
4 tbsp flour
3 tbsp butter

Bring the broth, water, and bullion cubes to boil.  Add in the chicken and carrots.  Simmer 20 minutes.  Remove chicken and shred.  Bring broth back to boil.  Mix the pastry flour and next seven ingredients together in a bowl.  Drop spoon fulls of the dough into the boiling broth.  Cook 10 minutes.  Melt butter in a small skillet and mix in flour.  Cook for a few minutes then mix into broth.  Add chicken.  Serve.

Inspired by this recipe.

Beef Stroganoff

Beef Stroganoff

Ingredients:

1/2 cup white wine
1/2 cup beef broth
1/4 cup whole wheat flour
3 cloves garlic, pressed
1 1/2 tsp paprika
1 tsp onion powder
2 tbsp Dijon mustard
1 tbsp Worcester sauce
1 lb beef stew meat
1 package sliced mushrooms
1 cup frozen peas
1 6 oz container plain yogurt

Combine wine, broth, and flour in slow cooker.  Stir well.  Add ingredients though Worcester sauce and stir.  Add meat, mushroom, and peas.  Cook on low 8-10 hours.  With an hour on high at end if needed.

Turn off heat and stir in yogurt.  Serve over noodles.

Based on these two recipes.

Topsy-Turvy Lasagna

Topsy-Turvy Lasagna
k/dmom ~ Mariea ~ via Gooseberry Patch
 
Ingredients:

1 yellow squash, diced
1 zucchini, diced
2 tbsp balsamic vinegar
2 tbsp evoo
4 cloves garlic, pressed
3/4 lb ground beef
1/2 tsp onion powder

2 tsp pasta seasoning
2 tbsp balsamic vinegar
28 oz jar spaghetti sauce
5 cups cooked egg noodles
1 cup cottage cheese
8 oz shredded mozzarella cheese (divided)

Pre-heat oven to 350 degrees.

Toss squash and zucchini with vinegar and oil.  Roast 20-30 minutes, stirring once.

Heat oil in a skillet.  Add garlic and cook 1 minutes.  Add beef, onion powder, and pasta seasoning.  Brown ground beef and drain.

Stir in balsamic vinegar, veggies, and spaghetti sauce; simmer for 10 minutes.

In a lightly greased 2 quart casserole dish, combine noodles, ground beef, cottage cheese and one cup mozzarella cheese.

Top with remaining mozzarella cheese.

Bake for 15 to 20 minutes.

Heavy Cream Substitute

Heavy Cream Substitute

Ingredients:

 

3/4 cup milk
1/3 cup butter

Melt the butter.

Pour it into the milk, and stir.

Use in place of one cup of heavy cream.

Note: This substitute while not whip.

Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

From here.

Pul-Kogi, Korean BBQ Beef

Pul-Kogi, Korean BBQ Beef

Ingredients:

8-10 cloves garlic, minced

1/2 pear - peeled, cored, and minced (sub apple)

1/3 cup beef broth

1/3 cup water
1/4 cup soy sauce

2 tbsp white sugar

2 tbsp sesame oil

2 tbsp rice wine vinegar

2 tsp minced fresh ginger

1 tsp onion powder

squirt of Sriracha

2 lbs top sirloin

1 lb baby carrots

Combine first 11 ingredients in slow cooker and stir well.  Add beef and toss to coat.  Add carrots.  Cook on high 4-6 hours.

Based on this recipe.

Broth Powder Substitution

Broth Powder
~*~Sandy~*~

adapted from Healthy Meals for Less

Makes 1 2/3 cups

This recipe has a fraction of the sodium that commercial broth powders or bouillon contain.

1 cup nutritional yeast flakes
3 T onion powder
1 T garlic powder
1 T salt
1 tsp celery seed
2 T Italian seasoning (omit)
2 T dried parsley
1/2 tsp pepper (1/4 tsp)
1 tsp marjoram
1 tsp tarragon
1 tsp paprika

Place all of the ingredients in a blender, cover, and blend for 3 to 4 seconds, or until well mixed. Store in an airtight jar for up to 6 months.

To Use: Add 1 tablespoon to a cup of hot water for a cup of soup or stock.

Conversion Note: Two teaspoons of this recipe plus 1/2 teaspoon of salt is the equivalent of 1 bouillon cube.

To use commercial broth powder in place of homemade broth powder called for in a recipe, reduce the salt in the recipe by 1/2 teaspoon for every 2 teaspoons of commercial broth powder used.

Nutritional Information: Calories 20, Fat 0 g, Cholesterol 0 mg, Carbohydrates 3 g, Fiber 2 g, Protein 2 g, Sodium 251 mg.

Spicy Garlic Lime Chicken

Spicy Garlic Lime Chicken

Ingredients:

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried thyme

1 lb chicken breast cut in bite-size pieces

2 tablespoons butter

1 tablespoon olive oil

6 garlic cloves, pressed

4 tablespoons lime juice

1/2 cup chicken broth

Arrow root as needed

In a small bowl, mix together salt, black pepper, cayenne, paprika, garlic powder, onion powder, and thyme. Toss in the cut chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Add pressed garlic and cook 30 seconds.  Saute chicken until golden brown.  Add lime juice and chicken broth.  Heat through.  Add arrow root until thick.

Based on this recipe. 

Vietnamese Beef Stew

Vietnamese Beef Stew

Ingredients:

1 stalk lemongrass, end trimmed off, dry outer leaves peeled away and the soft inner core minced (Sub 1/4 tsp ginger and 1/4 tsp grated lemon peel)
1-inch piece of ginger, peeled, crushed and finely minced
3 cloves garlic
1 tsp fresh ground black pepper
1/8 tsp cayenne
2 tsp garam masala
1 tsp five-spice powder
1 tsp fennel
3 tablespoons fish sauce
1-1/2 cups low-sodium beef stock (see Kitchen Notes)
1 to 1-1/2 cups water
2 tablespoons soy sauce
2 tablespoons tomato paste
1 whole star anise
1 bay leaf
2 medium onions, peeled and sliced thin (Sub 1 tsp onion powder)
2 pounds beef stew meat
1 pound baby carrots
2 cups snow pea pods

Combine all ingredients but snow pea pods in slow cooker and cook 8 hours on low.  Add snow peas and cook 2 more hours on low.  Serve over bean noodles.

Based on this recipe from the Blue Kitchen.

Chicken and Beans Adobo

Chicken and Beans Adobo

Ingredients:

1 can tomatoes with chilies
6 garlic cloves
1 tbsp oregano
1 tsp cumin
1 tsp onion powder
1/2 tsp cinnamon
1/4 chipotle chili powder
1/4 tsp cloves
2 tbsp tomato paste
1/4 cup lemon juice
1/4 orange juice
1/4 cup white vinegar
1/2 cup broth
1 lb chicken breasts
1 can pinto beans, drained and rinsed

Combine the first 13 ingredients in slow cooker and stir.  Add chicken and beans.  Cook on high for three hours.  Serve in whole wheat tortillas.

Based on this recipe.

Orange, Five Spice Beer Bread

Orange, Five Spice Beer Bread


4 oz OJ
8 oz honey lager
(3 cups self-rising flour or
3 cups flour
3 tsp baking powder
1 1/2 tsp salt)
3 tbsp sugar
3 tbsp melter "butter"
Five  spice

Pre heat 350 degrees.

Combine everything but butter.
Bake for 45 minutes.
Pour butter over loaf.
Bake 10 more minutes.

Fruity Oat Bars

Fruity Oat Bars

Ingredients

3 cups multi-grain oats, divided
1 1/2 tsp baking powder
1/2 cup dried berry mix
1/4 cup dried apples
1 cup vanilla coconut milk
1/2 cup unsweetened apple sauce

Preheat oven to 375 degrees.

Use food processor to grind 1 1/2 cups oats into flour. Mix in the remaining oats and baking powder. Also use the processor to cut the berries and apples. Mix into the oat mixture. Mix in the coconut milk and apple sauce. Spread the dough into a 9x9 inch pan spraying with oil. Bake for 18 minutes.

Inspired by these two recipes.

Olive Focaccia

Olive Focaccia

Ingredients:

1-½ teaspoon Active Dry Yeast
1-½ cup Warm Water
3 cups whole wheat flour
1 cup whole wheat pastry flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
1 cup Olives (any Variety Or Combination), Roughly Chopped
Olive Oil, For Drizzling
Kosher Salt, For Sprinkling
Half-Batch
3/4 teaspoon Active Dry Yeast
1 cup Warm Water
1 1/2 cups whole wheat flour
1/2 cup whole wheat pastry flour
1 teaspoon Kosher Salt
1/4 cups Olive Oil
1/2 cup Olives (any Variety Or Combination), Roughly Chopped
Olive Oil, For Drizzling
Kosher Salt, For Sprinkling


Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Warm a non-metal mixing bowl in the microwave until warm. Coat it with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
To make focaccia, blot olives with a paper towel to remove excess moisture.
Remove dough from bowl and place on a lightly floured surface. Place chopped olives on top of the dough, then very gently knead the olives into the dough. (Don’t overknead!) Divide dough in half and roll each half into a large, thin oval/rectangle. Place on separate sheet pans (or cookie sheets) drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one with plastic wrap. Put in a draft-free/warm place for one hour.
Preheat oven to 475 degrees.
Remove the plastic wrap (dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle surface with olive oil and sprinkle with kosher salt. Bake for 10minutes, or until focaccia is golden brown.
Cut into pieces with a pizza wheel or sharp knife. Serve immediately.
Recipe adapted from the Pioneer Woman.

Apple, Banana Muffins

Apple, Banana Muffins

Ingredients:

1 cup whole wheat flour
1 cup whole wheat pastry flour
4 tsp baking powder
1/2 tsp cinnamon
1/2 cup sugar
1 1/2 cups apple juice
1 apple, diced
2 ripe bananas, mashed

Preheat the oven to 325 degrees.

In a large bowl, combine the flour, baking powder, cinnamon and sugar. In another bowl, mix together the mashed banana and apple juice. Mix into the flour mix. Fold in the diced apple.

Pour the batter into the muffin pan, filling each cup about 2/3 full.

Bake for 35-45 minutes, or until muffins raise and are golden brown.

Based on this recipe.

Roasted Tomato Baked Potato

Roasted Tomato Baked Potato

Ingredients:

1 baking potato, washed
2 tomatoes, quartered and cored
olive oil
balsamic vinegar
minced garlic

Preheat oven to 400 degrees. Coat potato in olive oil and put on top rack. Put tomatoes on a cookie sheet and drizzle with oil and vinegar. Top with garlic. Place on rack below potato. Bake for 45 minutes.

Lentils Harira

Lentils Harira

Ingredients:

1 small onions, chopped
1 tsp cumin
1 tsp ground ginger
1 tsp coriander
1/2 tsp paprika
1/4 tsp cinnamon
2 cups broth
1 cup green lentil (or brown)
2 tbsp tomato paste
2 tbsp lemon juice
1 cup frozen pea & carrots mix
1/2 cup diced dried apricots

Heat oil in a pan over medium heat. Add onion and cook until translucent. Add spices and toast 1 minute. Add broth through peas & carrots, bring to boil. Reduce heat. Cook 20 minutes. Stir in apricots. Serve.

Based on this recipe.

Raspberry Applesauce Muffins

Raspberry Applesauce Muffins

Ingredients:

2 cups white whole wheat flour
2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
1 cup vanilla coconut milk
1 tablespoon apple cider vinegar
1 cup frozen raspberries

Preheat oven to 375°. Grease muffin tins or line with paper liners. In a small bowl, stir together the coconut milk and apple cider vinegar. Let sit at room temperature for about 5 minutes, until it starts to curdle.

In a large bowl, combine the flour, baking soda, salt, and brown sugar. In a separate bowl, whisk together the applesauce and buttermilk mixture. Add the liquid ingredients into the dry ingredients and stir just until combined. Gently fold in the raspberries.

Divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.

Based on a recipe from Simple Math Bakery.

Baked Beans

Baked Beans

Ingredients:

16 0z dried pinto beans
6 cups water
1 onion, diced
1 can tomato paste
3 cups water
1/4 cup brown sugar
1/4 cup molasses
2 tbsp apple cider vinegar
2 tsp mustard
1/4 tsp nutmeg

Put beans and 6 cups water in a pot and bring to boil. Reduce heat to medium and cook one hour.

Pre-heat oven to 300 degrees.

Heat oil in skillet and add onion, cook until soft. Ad tomato paste and cook 3-5 minutes. Add remaining ingredients. Put beans in baking dish, pour over liquid, cover and cook 3 hours, stirring frequently. Remove cover and bake 30 minutes.

Lentil and Orzo Salad

Lentil and Orzo Salad

Ingredients:

1 cup whole wheat orzo (or regular), uncooked
1/2 cup frozen peas
1 cup lentils (any variety), uncooked
2 carrots, finely diced
1/4 cup orange juice
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Cook the orzo and lentils in two separate saucepans according to the directions (orzo should be al dente, lentils should be tender, but not falling apart). Cook the carrots with the lentils. Add the peas to the orzo for last 2 minutes.

Whisk the orange juice, olive oil, lemon juice, mustard, cumin, salt, and pepper in a large bowl. Add the warm orzo and warm lentils and remaining ingredients, tossing gently to coat.

Based on this recipe from Enlightened Cooking.

"Russian" Apricot Chicken

"Russian" Apricot Chicken

Ingredients:

1 jar apricot preserves
1 can diced tomatoes
2 tbsp lemon juice
1 tsp red wine vinegar
1 tsp tamarind paste
1 tsp paprika
1 tsp onion powder
1/2 tsp celery seed
1/8 tsp cloves
1 bullion cube
1 lb chicken breasts
1 cup carrots, sliced thin
1 bag frozen broccoli

Combine first 8 ingredients in slow cooker. Add chicken. Add carrots and broccoli. Cook on low at least 4 hours.

Inspired by these three recipes.

South Carolina BBQ

South Carolina BBQ

Ingredients:

1/2 cup beer
1/2 cup prepared yellow mustard
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tsp tamarind paste
1/2 tsp cayenne
1/8 tsp cloves
1/8 tsp fresh ground white pepper
1 lb chicken breasts

Combine first 8 ingredients in slow cooker. Add chicken and coat with sauce. Cook on low for 4 hours.

Inspired by these two recipes.

Roasted Vegetable and Bulgur Stew

Roasted Vegetable and Bulgur Stew

Ingredients:

3 cups carrots, chopped
1 yellow squash, chopped
1 zucchini, chopped
1 onion, sliced
2 tomatoes, chopped
6-8 cloves garlic
2 tablespoons rosemary, minced
olive oil
balsamic vinegar
1 can corn, drained
1 can white beans, drained and rinsed
1 carton no-chicken broth
1 can tomato paste
2 cups water
1/2 cup bulgur

Pre-heat oven to 450 degrees.

Mixed the chopped veggies, garlic, and rosemary in a bowl. Drizzle with olive oil and balsamic vinegar. Spread onto two cookie sheets. Spread corn over veggies. Roast in oven for 30 minutes, stirring halfway through. Mix remaining ingredients in a pot. Add in the roasted veggies and bring to a boil. Boil for 15 minutes.

Multigrain Pilaf with Sunflower Seeds

Multigrain Pilaf with Sunflower Seeds

Ingredients:

cup thinly sliced leek (about 1 large)
1 cup finely diced carrots
2 1/2 cups water
1 1/2 cups no-chicken broth
1/2 cup uncooked pearl barley
1/2 cup brown rice
1/2 cup dried currants
1/4 cup uncooked bulgur
1/3 cup sunflower seed kernels


Heat oil over medium heat. Add leek and carrots; cook 4 minutes or until tender, stirring frequently. Add 2 1/2 cups water and next 3 ingredients (through rice); bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in currants and bulgur; cover and simmer 10 minutes or until grains are tender. Remove from heat; stir in sunflower seeds.

Based on a recipe is from Cooking Light.

Kusheri

Kusheri

Ingredients:

1 1/2 cups of rice

3 cloves of garlic, divided
1 cup diced carrots
1 cup of lentils

Sauce:
1/4 cup of olive oil
2 large onions
1 tsp cumin
1/2 tsp mustard
1/4 tsp cayenne
1 tsp lime juice
1 tablespoons of white wine vinegar
1 can or 15oz of tomato sauce

Cook rice. Heat some oil in skillet, add half of garlic, cook 30 seconds. Add carrots and cook until they begin to soften. Add two cups water and bring to boil. Add lentils, reduce heat, and cook 15-20 minutes.

Sauce:

In a separate pan, heat oil. Add onions and cook until they begin to brown. Add garlic and spices. Cook 30 seconds. Add lime juice, vinegar, and tomato sauce. Heat through.

Based on these two recipes.

Kerala Chicken Stew

Kerala Chicken Stew

Ingredients:

2 lbs boneless skinless chicken breasts
2 1/2 cups onions, peeled and minced
2 tablespoons grated ginger
2 tablespoons minced garlic
2 tbsp green chilies, seeded and minced
1/2 tsp mustard seeds
2 bay leaves
6 cardamom pods, cracked open
6 cloves
1/4 tsp cinnamon
1/4 tsp black peppercorns
1 tsp ground fennel seed
1/4 tsp turmeric
1 1/2 tsp salt
1 cup carrot, chopped
12 ounces small potatoes, halved
1 can lite coconut milk
2 sprigs curry leaves, stripped (about 25)
1/2 cup frozen peas

Place the chicken in the slow cooker. Heat oil over medium-high heat. Cook onion until soft; add garlic, ginger, and green chilies; and cook one minute. Clear a spot in middle add the mustard seeds and heat until they crackle. Add bay leaf and heat until it turns khaki. Add remaining spices through salt and cook one minute. Add carrots and potatoes and cook 5-10 minutes or until they begin to soften. Add coconut milk and curry leaves, heat through. Pour contents of skillet over chicken. Add the peas. Cook on low at least 4 hours.

Vegan Banana Pancakes

Vegan Banana Pancakes

Ingredients:

1 ripe banana
1¼ cups vanilla coconut milk
1 cup whole wheat pastry flour
2 teaspoons sodium-free baking powder
¼ teaspoon salt

Heat skillet over medium heat.

In a large bowl, mash banana, then stir in milk.

In a separate bowl mix flour, baking powder, and salt. Add to banana mixture and stir until smooth.

Pour small amounts of batter onto a preheated non-stick, lightly oil-sprayed griddle or skillet and cook until tops bubble. Flip with a spatula and cook second side until golden brown, about 1 minute. Serve immediately.

Based on this recipe.

Balsamic Onion Sauce

Balsamic Onion Sauce

Ingredients:

1/4 cup olive oil
1 medium onions, sliced thin
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup sugar
1/2 cup balsamic vinegar

In a large frying pan heat oil over high heat. Add onions and lower the heat to medium. Add salt& pepper mix thoroughly. Sweat onions down for about 15 minutes stirring often. You want the onions very soft. Add sugar and reduce heat to low. Mix well & cook 5-10 minutes or until most of liquid is absorbed. Add balsamic vinegar. Mix well cook for 20-40 minutes until sauce becomes a dark rich syrup.

The sauce is from this recipe.

Yummy Artichoke Pasta

Yummy Artichoke Pasta

Ingredients:

1/2 pack angel hair pasta, cooked
5 cloves garlic, pressed
1 can artichoke hearts, drained and chopped
1 can sliced black olives, drained
1 cup white wine
1 can diced tomatoes
1 tbsp dried oregano
1 tsp dried thyme
2 tsp red pepper flakes
1/2 pack of sun-dried tomatoes, chopped

Cook pasta. Heat olive oil over medium heat. Add garlic and cook 1 minute. Add the remaining ingredients and cook 5 minutes. Stir in the pasta and serve.

Based on these two recipes.

Mahi Mahi Bake with Tomatoes and Corn

Mahi Mahi Bake with Tomatoes and Corn

Ingredients:

3 tomatoes cored and halved
1 can of corn, drained
2 tsp cumin
2 tsp coriander
1 tsp garlic powder
1 tsp cayenne
1/2 tsp black pepper
1 mahi mahi filet

Pre-heat oven to 450 degrees.

Mix together the cumin, coriander, garlic powder, cayenne, and black pepper. Place tomatoes and corn in baking dish. Drizzle with olive oil and sprinkle with some of the seasoning mix. Bake for 25 minutes. Coat the mahi mahi with olive oil and sprinke with seasoning mix. Pull the dish out. Clear a spot in the middle and place fish in skin side down. Bake 10-15 minutes, or until done.

Black Pepper Chicken

Black Pepper Chicken

Ingredients:

1/4 cup dark brown sugar
1/4 cup fish sauce
1/4 cup rice vinegar
1/3 cup water
2 teaspoons finely grated garlic
2 teaspoons finely grated ginger
2 teaspoons coarsely ground pepper
1 tsp chili sauce
1 lb chicken breasts, cut into bite-sized pieces

Combine first 8 ingredients in a bowl. Cook chicken over medium-high heat until browned. Add sauce and cook chicken through. Serve with Thai Fried Rice.

Based on this recipe.

African Chicken Stew

African Chicken Stew

Ingredients:

1 onion, diced
4 carrots, diced
2 cloves garlic
2 tsp cumin
2 tsp coriander
1 tsp black pepper
1 tsp crushed red pepper flakes
1 can diced tomatoes
2/3 cup peanut butter
1 cup chicken broth
1 can chickpeas drained and rinsed
1 lb chicken breasts

Add onion to skillet over medium heat, cook 3 minutes. Add garlic and carrots. Cook 5 to 10 minutes. Add spices and cook 1 minute. Add remaining ingredients except chicken. Place chicken in slow cooker. Pour contents of skillet over chicken. Cook on low for 4 hours.

Based in this recipe.

Roasted, Peeled Garlic

Roasted, Peeled Garlic

Preheat oven to 350 degrees.

Place garlic in foil. Drizzle with olive oil. Sprinkle with salt and pepper.

Bake for 30 minutes or until soft.

Roasted Garlic Lentil Soup

Roasted Garlic Lentil Soup

Ingredients:

10 cloves roasted garlic
1 onion, diced
2 stalks celery, diced
2 carrots, diced
pinch of salt
1 tsp coriander
1 tsp cumin
1/2 tsp cayenne
1/2 tsp pepper
32 ounces broth
1veggie bullion cube
1 can diced tomatoes
2 tbsp balsamic vinegar
4 cups water
2 cups lentils


Head oil in pan over medium heat. Add onion, celery, carrots, and salt. Sweat until onions are translucent. Add spices and stir one minute. Add remaining ingredients. Bring to a boil, cover, reduce heat to low, and simmer 40 minutes. Blend with an immersion blender until smooth.

Based on these recipes.

Ecuadorian Chicken Stew

Ecuadorian Chicken Stew

Ingredients:

1 bottle of beer
1 can diced tomatoes
3 tsp cumin
2 tsp onion powder
2 tsp paprika
1 tsp oregano
1/2 tsp cayenne
10 cloves garlic
1 lb chicken breasts
1 cup diced carrots
1 cup diced potatoes

Cook the carrots and potatoes over medium heat for 10 minutes. Use some liquid from the slow cooker if needed.

Combine first 8 ingredients in the slow cooker. Add the chicken. Add veggies one they begin to soften. Cook on high for 4 minutes.

Based on this recipe.

Whole Wheat Rolls

Whole Wheat Rolls

Ingredients:

1 cup warm water
2 tbsp molasses
2 tsp yeast
2 cups whole wheat flour

Pre-heat oven to 400 degrees.

Mix water and molasses, add yeast and let sit for 5-10 minutes. Slowly add yeast mixture to flour. Knead for 10 minutes. Separate into 4-6 rolls. Allow to rise for 1 hours. Bake at for 15 minutes.

Black Bean and Corn Salad

Black Bean and Corn Salad

Ingredients:

2 cans corn, drained
1 teaspoon paprika
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 1/2 tablespoons fresh lime juice
2-3 tbsp salsa
2 (15 1/2-ounce) cans black beans, rinsed and drained
1 cup roasted tomatoes with green chilies
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat oil in a skillet over medium heat. Add corn and paprika; cook 10 minutes. Combine oil, vinegar, lime juice, salsa, salt, and pepper in a bowl. Mix in the remaining ingredients.

Based on a recipe from Coastal Living.

Whole Wheat Pita Bread

Whole Wheat Pita Bread

Ingredients:

1 cup warm water
1 (.25 ounce) package active dry yeast
1 tablespoon molasses
1 teaspoon salt
3 cups whole wheat flour
cooking spray

In a bowl mix the water, yeast, molasses, and salt. Let sit 5 to 10 minutes, then gradually mix in the whole wheat flour. Turn out onto a floured surface, and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour.

Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes.

Preheat oven to 450 degrees F (230 degrees C). Warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal.

Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a moist towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.

Recipe from allrecipes.com

Easy Spicy Pasta

Easy Spicy Pasta

Ingredients:

8 ounces pasta, any kind
4 garlic cloves, minced
1 tbsp lemon juice
1 tbsp balsamic vinegar
1 1/2 teaspoons red pepper flakes
1 teaspoon dried oregano, crushed
1 can diced tomatoes
2 tbsp tomato paste
1 cup frozen peas

Cook pasta according to directions.

Heat oil over medium heat. Add garlic and cook one minute. Add red pepper flakes, stir 30 seconds. Add remaining ingredients. Simmer 8 to 10 minutes. Toss in pasta.

Burmese Chicken Curry

Burmese Chicken Curry

Ingredients:

1 cup broth
1 can diced tomatoes
3 cloves garlic
1 tsp grated ginger
2 tsp turmeric
1 tsp grated lemon peel
1 tsp chili powder
1/2 tsp cardamon
1/4 tsp cayenne
1 tbsp fish sauce
1 tbsp lemon juice
1 tsp tamarind paste
1 lb chicken breasts
1 lb diced red potatoes

Combine first 12 ingredients in slow cooker and mix well. Add chicken and coat with sauce. Add potatoes. Cook on high for 4 hours.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.

Orange Curry Chicken

Orange Curry Chicken

Ingredients:

1 cup orange juice
1 cup white wine
1/3 cup honey
4 garlic cloves, pressed
1 tbsp coriander
2 tsp cumin
2 tsp turmeric
1 lb chicken breast
1 bag frozen broccoli florets

Combine first 6 ingredients in slow cooker and mix together. Add chicken breasts and coat with mixture. Add broccoli. Cook on high for 3 hours. Serve with whole wheat orzo.

Based on a recipe from good taste.

Thai Fried Rice

Thai Fried Rice

Ingredients:

1 cup brown rice
1 tbsp minced garlic
1 tbsp minced ginger
1 cup frozen veggies
1 tbsp fish sauce
2 tsp lime sauce
2 tsp chili sauce

Cook rice in 2 cups water. Heat oil in skillet. Add garlic and ginger. Cook for 1 minute. Add frozen veggies and cook until thawed. Add remain ingredients and rice. Stir rice to coat. Cook for 5 minutes, stirring occasionally.

Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

Ingredients:

3/4 cup sugar
1 egg
1 cup peanut butter

Preheat oven to 375 degrees.

Combine sugar and egg until smooth. Stir in peanut butter. Roll into walnut sized balls and place on a greased cookie sheet. Press down with a fork to make crisscross pattern. Bake for 10 minutes.

Peanut Butter Banana Bars

Peanut Butter Banana Bars

Ingredients:

3-4 ripe bananas
1/3 cup peanut butter
1 egg
1 cup milk
1 tsp vinegar
1 cup whole wheat flour
2 tbsp turbinado sugar
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350 degrees.

Grease a 9x9 inch baking pan. Mash the bananas in a bowl. Mix in the peanut butter and eggs. Pour in the milk and vinegar; mix well. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet. Spread into the baking pan and bake for 25 minutes.

Based on a recipe and comments from recipezaar.com

BBQ Chicken

BBQ Chicken

Ingredients:

1 cup ketchup
1/2 cup brown sugar
1/4 cider vinegar
1 tbsp mustard
1 tsp tamarind paste
1/4 tsp chipotle pepper
1/8 tsp nutmeg
1 lb chicken breasts

Combine the first seven ingredients in a slow cooker. Coat chicken breasts in sauce and cook on low for 4 hours.

Potato and Pea Curry

Potato and Pea Curry

Ingredients:

1 onion, finely chopped
1 tsp grated ginger
1 tsp black mustard seed
1 tsp cumin
1 tsp fennel
1 tsp turmeric
1/2 tsp chili powder
1 lb potatoes, peeled and diced
1 cup peas
1 tsp garam masala
1 tbsp lemon juice
chicken broth as needed

Heat oil in a skillet and cook onion until soft. Add ginger and spices and cook for 1 minute stirring constantly. Add potatoes and peas. Cook on med heat until potatoes are tender (about 30 min) using the chicken broth to deglaze the skillet as needed. Toss in the garam masala and lemon juice and cook a few more minutes.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.

Chicken Curry

Chicken Curry

Ingredients:

1 tsp grated ginger
1 onion, finely chopped
5 cloves garlic, pressed
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground fennel
1/2 tsp turmeric
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp salt
1 can diced tomatoes
1 lb chicken breasts
1/2 tsp cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves

Mix together the ingredients through tomatoes in the bottom of a slow cooker. Add chicken and coat with mixture. Cook on low for 4 hours. Shred chicken and mix in the remaining ingredients.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.

Mustard Coated Pot Roast

Mustard Coated Pot Roast

Ingredients:

1/2 cup Dijon mustard
1 tbsp minced garlic
1 tbsp white wine vinegar
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 tsp coriander
2-3 lb roast
1 bag baby carrots
1-2 lbs red potatoes, cut
1 tbsp mustard powder
1 cup white wine

Combine first seven ingredients and coat the roast with the mixture. Place the roast in the slow cooker. Add the carrots and potatoes around the roast. Add the mustard powder to the veggies and then pour on the wine. Cook on low 8 to 10 hours.

**Use the liquid in the slow cooker to make a gravy.

Pineapple, Coconut Curry

Pineapple, Coconut Curry

Ingredients:

1 can pineapple chunks, with juice
1 cup low fat coconut milk
1 small onion, finely chopped
1 clove garlic, minced
6 whole cloves
6 cardamon pods, bruised
4 tsp ground coriander
2 tsp ground cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1 lb chicken breasts

Pour juice from pineapple into slow cooker; save pineapple in fridge for later. Add remaining ingredients, except chicken, and stir well. Add chicken and coat with liquid. Cook on low for 4 hours. When it is done, shred chicken and add pineapple. Cook on high until pineapple is heated through. Serve with rice.

Chicken Paprikash with Lemon and Olives

Chicken Paprikash with Lemon and Olives

Ingredients:

1 lb chicken breast
1/2 onion, sliced
2 carrots, sliced
1 tsp minced garlic
2 tbsp paprika
1 tsp dried thyme
1 can diced tomatoes
1 cup white wine
1/2 cup sliced kalmata olives
1 tsp lemon peel

Place chicken in slow cooker. Heat oil in a skillet over med high heat, add onions, and cook until soft. Add carrots and cook 5 minutes. Toast paprika for 30 seconds. Add remaining ingredients to skillet. Heat through then pour into slow cooker. Cook on low for three hours.

Serve with Orzo.

Turkey Holiday Dinner

Turkey Holiday Dinner

Ingredients:

1 1/2 pound turkey breast
1 tbsp minced rosemary
2 sprigs rosemary
1 tbsp minced garlic
1 tsp minced garlic
1 cup white wine
1 lb fingerling potatoes
1 lb baby carrots
1 tbsp butter
1 tbsp flour
Chicken broth as needed
Arrowroot as needed

Spread the minced rosemary and l tbsp minced garlic under the skin of the turkey breast and then place it in the slow cooker. Add the ingredients through carrots to the slow cooker. Cook on low eight hours.

Melt butter over medium heat, whisk in flour. Remove veggies from slow cooker and keep warm. Remove turkey and keep warm. Whisk liquid from slow cooker into the flour. Return turkey to slow cooker to keep warm. Add broth until you reach desired amount. If the gravy does not thicken, turn heat to low, mix 1 tsp arrowroot in with a small amount of broth, and whisk into gravy.

Serve with stuffing.