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.