Szechuan Noodles With Spicy Beef Sauce

Szechuan Noodles With Spicy Beef Sauce

1 small onion diced
2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2 tsp dry crushed red pepper
2 tbsp sesame oil
1 cup beef broth
4 tbsp hoisin sauce
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 lb ground beef or stew meat
1 cup shredded or thinly cut carrots
1 package frozen edemame
2 tablespoons cornstarch
Brown Rice noodles cooked in beef broth

Combine the ingredients through soy sauce in the slow cooker.  Add the beef and veggies.  Stir to coat.  Cook on low 8-10 hours.  An hour before the meat is done, mix the corn starch with some broth or water and mix into the slow cooker.  When it is completely done, stir in the noodles and serve.

Based on this Food.com recipe.

Apricot Chicken

Apricot Chicken

Ingredients:

1 can diced tomatoes
1 jar apricot preserves
1/2 cup chicken broth
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp mustard powder
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1 lb chicken breasts

Combine in slow cooker and cook on high 3-4 hours.

Taco Soup

Taco Soup

Ingredients:

1 lb chicken breast
1 12oz bottle or can of beer
2 can diced tomatoes with chilis
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 can tomato sauce
4 tbsp taco seasoning
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder

Combine ingredients and cook on high 4-6 hours.  Shred chicken and return to soup.

Based on this recipe from allrecipes.com.

Red Enchilada Sauce

Red Enchilada Sauce

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
2 1/2 teaspoons chili powder
1/4 tsp chipotle chili powder
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 cup salsa
1 can tomato paste
1 1/2 cups broth

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the chili powders and cumin and saute for 1 minute.  Add the onion, oregano, ground black pepper, salt, parsley, salsa and tomato sauce.

Mix together and then stir in the broth. Bring to a boil, reduce heat to low and simmer for at least 30 minutes, adding some water if needed.

Based on this recipe from allrecipes.

Cheesy Bean Enchiladas

Cheesy Bean Enchiladas

 
Ingredients:

1 onion, chopped fine
4 garlic cloves, minced
2 cans black beans, drained and rinsed
1 can pinto beans, drained and rinsed
Enchilada Sauce
1/2 cup salsa, plus more served with meal, if desired
3 teaspoons cumin
6 whole wheat flour tortillas
2 cups shredded monterey jack cheese

Heat oven to 350.

Saute onion and garlic in oil until onions are softened.  Add 1 can of each type of beans and mash with a potato masher, then add the remaining black beans.  Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin; simmer and mix on low heat for about 3 minutes or until heated through.

Fill each tortilla with bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.

Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.

Based on this food.com recipe.

Dal

 Dal

Ingredients:

2-3 tbsp butter
1/2 onion, diced
4-5 cloves garlic, minced
2 tsp fresh minced ginger
2 tsp garam masala
1 tsp cumin
1 can diced tomatoes
4-6 cups broth
2 cups lentils

Melt better.  Cook onion and garlic for a few minutes.  Add the ginger and spices, cook a minute or two.  Add the remaining ingredients.  Bring to a boil and then simmer for an hour.

Based on this foodnetwork recipe.

Chicken Makhani

Chicken Makhani

Ingredients:

1 onion, sliced
6 garlic cloves, chopped
15 cardamom pods
2 tsp garam masala
1 tsp turmeric
1/2 tsp ground mustard
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 lb chicken breasts
4 tbsp butter
1 cup plain yogurt (to add at the end, I used fat free)

The Directions.

Add the ingredients through the lemon juice and mix well.  Add the chicken breasts and toss to coat.  Cut the butter into pieces and put a piece on top of each chicken breast piece.  Cook on high 3-4 hours. 

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

From here.

Mexican Rice

Mexican Rice

Ingredients:

1 tbsp olive oil
1 cup brown rice
4 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up

Fry rice in the olive oil over medium heat for a few minutes.  Pour in the tomato sauce and stir to coat all the rice.  Add the cold water and the rest of the ingredients.  Cook 40-60 minutes or until the rice is done. 

This recipe is based on a friend's family recipe.

Lime Mexican Chicken

Lime Mexican Chicken

Ingredients:

1 can diced tomatoes with green chiles
1 packet taco seasoning
1/2 cup lime juice
1/4 cup honey
1 lb chicken breasts
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained

Combine the first 4 ingredients in the slow cooker.  Add the chicken breasts and toss to coat.  Pour on the beans and corn.  Cook on low 4-6 hours. 

Greek Orange Roast

Greek Orange Roast

Ingredients:

1 cup OJ
1 cup white wine
4 tbsp German mustard
3 tbsp Greek seasoning
5-6 cloves of garlic
3 lbs roast meat
1 lb of potatoes in bite size pieces
1 bag baby carrots

Mix the first 5 ingredients in the slow cooker.  Add the meat.  Add the potatoes and carrots.  Cook on low 8-10 hours.

Adapted from an allrecipes.com recipe. 

Pasta with Mozzeralla and Spinach

Pasta with Mozzeralla and Spinach

Ingredients:

3-4 cloves garlic minced
1 cup white wine
1/2 cup chicken broth
2 tbsp white wine vinegar
2 tsp pasta seasoning
1 cup spinach roughly chopped
1 cup fresh mozzarella
1 cup cherry tomatoes, halved (can be roasted!!)
2 cups whole wheat pasta

Cook pasta according to directions until almost done.

While the pasta is bioling, cook garlic one minute.  Add the wine, broth, vinegar, and seasoning.  Simmer 10-15 minutes.  Add the spinach and tomatoes cook until spinach is wilted.  Finish the pasta in the sauce, then stir in the mozzarella.

Spinach, Artichoke, and White Bean Dip

Spinach, Artichoke, and White Bean Dip

Ingredients

2 tablespoons extra-virgin olive oil
5 cloves garlic, minced
12oz baby spinach
1 (can cannelloni beans, drained and rinsed
1 can artichoke hearts, drained
1 1/2 tablespoon fresh lemon juice
1 1/2 tablespoon balsamic vinegar 
1 teaspoon kosher salt
1/2 siracha
1/4 teaspoon freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, siracha, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl.




Adapted from Giada's recipe.

RED Lentil Soup

RED Lentil Soup

Ingredients:

28oz can diced tomatoes
4 cups broth
1 cup red lentils
1 onion, diced
2 sweet potatoes, peeled and cubed
3-4 medium carrots, sliced
3-4 cloves garlic, chopped
4 tbsp soy sauce
3 tbsp white wine vinegar
3 tbsp balsamic vinegar
2 tsp garam masala
2 tsp minced ginger
1/4 tsp cayenne pepper
2 cups spinach (optional as it ruins the RED!)

Combine all the ingredients except the spinach in the slow cooker.  Cook on low 8-10 hours.  Add the spinach for the last 30 minutes. 

Carrots Braised in Butter

Carrots Braised in Butter
from Mastering the Art of French Cooking

Ingredients
1 1/2 lbs carrots, peeled and quartered
1 T sugar (to develop the flavor)
1 1/2 c water
1 1/2 T butter
1/2 tsp salt
pinch of pepper

Instructions
Combine carrots, sugar, water, butter, and salt in a medium saucepan, bring to a boil. Cover and boil slowly for 30-40 minutes or until the carrots are tender and most of the water has evaporated. Correct the seasoning.

Greek Chicken with Artichokes and Peas

Greek Chicken with Artichokes and Peas

Ingredients:

1 cup white wine
1/2 cup chicken broth
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp Greek seasoning
1 tsp dried oregano
1/4 tsp cayenne pepper
 4 cloves garlic, pressed
1 lb chicken breasts
1 cup frozen peas
1 bag frozen artichoke hearts
4 oz cream cheese
cornstarch as needed

Combine the ingredients through cayenne pepper in the slow cooker.  Add the chicken.  Pour on the peas and artichokes.  Cook on high 3-4 hours. Chop or shred the chicken.  Stir in the cream cheese and use cornstarch to thicken as needed. 

Serve with quinoa or rice. 

Inspired by these two recipes from Epicurious. 

Chicken Clay Pot

Chicken Clay Pot

1/4 cup brown sugar, packed
1 cup chicken broth (divided)
1/4 cup soy sauce
3 tbsp fish sauce
2 tbsp rice wine vinegar
1 tsp lemon juice
1 tbsp arrow root
1 tsp garlic powder
1 tsp ground ginger
1 lb chicken breasts
1 bag unshelled, frozen edemame

Heat a pot over low heat. Combine 1/2 chicken broth, with the soy sauce through ground ginger.  Add brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning.  Add the soy sauce mixture, stirring to combine.

 Add the chicken to the slow cooker and toss with sauce. Add the edemame.  Add the remaining chicken broth as need.  Cook on high 3-4 hours. 

Adapted from this Epicurious recipe.

Dijon-Cheddar Mac N Cheese

Dijon-Cheddar Mac N Cheese

Ingredients:

1 lb whole wheat pasta
4 tbsp butter, divided
2 tbsp whole wheat pastry flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard (powder)
2 tbsp Dijon mustard
2 cups milk
2 cups shredded sharp cheddar cheese
1/4 cup whole wheat bread crumbs

Pre-heat oven to 350 degrees.

Cook pasta according to package directions, but for 1-2 minutes less than directed.

Melt 3 tbsp of butter over medium heat.  Add flour and the three spices.  Stir for a few minutes.  Mix in the dijon mustard and milk.  Cook over medium-high heat until the sauce is thick.  Remove the pan from the heat and mix in almost all of the cheese.

Mix the pasta and sauce in a sprayed baking dish.  Sprinkle with remaining cheese and bread crumbs.  Cut up the remaining butter and sprinkle over pasta.

Bake for 20-25 minutes.

Parmesan, Spinach Rice

Parmesan, Spinach Rice

Ingredients:
3 cups water
1 1/2 cups brown rice
1 bullion cube
1-2 cups fresh spinach, minced
1/4 cup fresh grated parmesan

Bring water, rice, and bullion cube to boil.  Reduce heat and simmer 25 minutes.  Mix in spinach and cheese. 

Spicy, Tangy Tomato Chicken

Spicy, Tangy Tomato Chicken

Ingredients:
1 can diced tomatoes
1/4 cup balsamic vinegar
1/4 cup red wine
1 tbsp pasta seasoning
1 tsp garlic powder
1/4 -1/2 tsp cayenne pepper
1 lb chicken breasts
1cup frozen peas

Combine first six ingredients in slow cooker.  Add chicken and toss to coat.  Add frozen peas.  Cook on high 3-4 hours.

Brown Butter Banana Strawberry Muffins

Brown Butter Banana Strawberry Muffins

4 ounces unsalted butter, melted and browned to just over 1/2 cup of butter

2 cups whole wheat flour

3/4 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup plain Greek yogurt

1 1/4 cup mashed banana (from about 3 medium bananas)

1/2 cup diced strawberries

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat.  Butter will begin to foam and crackle as it melts.  When the crackling subsides, the butter will begin to brown.  Swirl the pan as the butter cooks.  When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl.  Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.  Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk.  Whisk in the mashed bananas.  When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients.  Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour.  Fold in the diced strawberries.  Fold together ingredients, but try not to over stir.

Spoon batter into prepared muffin tin.  Bake about 20 minutes. 


Adapted from a Joy the Baker recipe. 

Unbelievable Chicken

Unbelievable Chicken

1/2 cup broth
1/4 cup apple cider vinegar
3 tbsp spicy mustard
3 tbsp lime juice
2 tbsp lemon juice
3 cloves garlic, minced
1 lb chicken breasts

Combine first six ingredients in slow cooker.  Add chicken and toss to coat.  Cook on high 3-4 hours. 

Adapted from this recipe from Allrecipes.com.

Asian Roasted Carrots

Asian Roasted Carrots

Ingredients:
3 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/4 tsp garlic powder
1/4 tsp ginger powder
squirt sriracha
1 bag baby carrots

Pre-heat to 350 degrees.  

Combine first six ingredients.  Toss in carrots to coast and let marinate for 30 minutes.  Roast 30-40 minutes, or until tender.

Based on this recipe.

Orange-Balsamic Chicken

Orange-Balsamic Chicken

Ingredients

Salt and freshly ground black pepper
1 1/2 teaspoons poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/3 cup balsamic vinegar
3/4 cup chicken broth
2 pounds chicken breasts

Combine first six ingredients in slow cooker.  Toss chicken to coat.  Cook on high 3-4 hours.

Serve with rice and balsamic roasted veggies.  Can also be served with lemon risotto.

Adapted from this recipe.

Chicken with Broccoli and Artichokes

Chicken with Broccoli and Artichokes

Ingredients:

1 can diced tomatoes
1/2 cup white wine
1/2 cup chicken broth
3-4 cloves garlic
2 tbsp lemon juice
2 tbsp white wine vinegar
1 tbsp pasta seasoning
1 tsp onion powder
1/4 tsp crushed red chili pepper
1 Parmesan cheese rind (optional)
1 lb chicken breasts
1 bag frozen artichoke hearts
1 bag frozen broccoli

Combine everything except broccoli in the slow cooker and cook on high 3-4 hours.  When there is 1-2 hours left, add the broccoli.  Cut or shred the chicken when done.

Serve over pasta.

BBQ Sloppy Chicken

BBQ Sloppy Chicken

Ingredients:

3 tbsp brown sugar
3 tbsp red wine vinegar
2 tbsp dill pickle relish
1 tbsp grill seasoning, such as McCormick Montreal Seasoning
1 tbsp Worcestershire sauce
1 14-ounce can tomato sauce
1 tsp sirracha
1 tsp onion ppowder
1 tsp mustard powder
2 tbsp Dijon mustard
1 1/2 lbs chicken breasts
1 can pinto beans, drained and rinsed
2 cups cheddar cheese, shredded

Combine ingredients through relish in slow cooker.  Add chicken and coat.  Add beans.  Cook on high 3-4 hours.  Shred or chop chicken.  Stir in cheese,  Serve on whole wheat rolls.

Based on this recipe.

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

1 lb chicken breasts

1 can corn, drained

1 tbsp Cajun seasoning

2 tbsp chopped sun dried tomatoes

½ tsp garlic powder

½ tsp dried basil

1/8 tsp black pepper

1 cup wine

8 oz low fat cream cheese

½ cup parmesan cheese

Combine the chicken through wine in the slow cooker and cook for 3-4 hours on high.  Stir in the cream cheese and parmesan cheese for the last half hour.

Stir in cooked pasta. 

Blueberry-Banana Bread

Blueberry-Banana Bread


3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

From here.

Brown Rice and Pea "Risotto"

Brown Rice and Pea "Risotto"

Ingredients:

3 cups broth
2 tbsp butter
3 cloves garlic
1/2 cup white wine
3 oz cream cheese, in small pieces
1 tsp pasta/Italian seasoning
1 cup frozen peas
2/3 cup Parmesan cheese

In one pot bring broth to boil and then reduce heat to low.

In a separate pot, melt butter and then cook garlic 30 seconds.  Add rice and stir for a few minutes.  Add wine and cook until absorbed.  Add the cream cheese, broth, and seasoning.  Stir until cream cheese is melted.  Cook 40 minutes on lower heat or until rice is almost done.  Stir in the peas, adding water if needed.  Stir in the cheese.

Serve with roasted carrots and green beans.

Green Bean and Potato Salad

Green Bean and Potato Salad


Ingredients:

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1 small red onion, chopped
1 pint cherry tomatoes, halved and roasted
salt and pepper to taste

1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
2 tbsp minced fresh rosemary
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

Quarter the potatoes and place in a pot of boiling, salted water.   Cook until fork tender.  Steam the green beans.  Transfer to a large bowl, and toss with the red onion and tomatoes. Set aside.

In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, rosemary, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.  Marinate several hours or preferably over night.


Based on this recipe. 

Barbacoa

Barbacoa

Ingredients:

1/3 cup apple cider vinegar
3 tbsp lime juice
3 chipotle peppers
4 cloves garlic
4 tsp cumin
2 tsp Mexican oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp cloves
3/4 cup chicken broth
3 bay leaves
3-4 lbs roast
2 cans black beans, rinsed
1 can corn

Combine first 10 ingredients in a food processor and process until smooth.  Pour into slow cooker add the broth and bay leaves.  Toss meat to coat.  Add the black beans and corn.  Cook on high 6 hours. 

Based on these two recipes.

Slow Cooker Kung Pao Chicken

Slow Cooker Kung Pao Chicken

Ingredients:

1/4 cup white wine
1/4 cup soy sauce
1/2 cup chicken brith
2 tbsp sesame oil
1 tsp hot chile paste
1 tbsp rice vinegar
1 tbsp brown sugar
1 tablespoon chopped garlic
1 lb chicken breasts
1 cup frozen edemame
2 cups frozen broccoli
2 tablespoons cornstarch, dissolved in 2 tablespoons water

Combine wine through garlic in bottom of the slow cooker.  Toss chicken to coat.  Add the edemame.  Cook on high 3-4 hours.  Add the broccoli for the last hour.  Stir in cornstarch at the end.

Serve over brown rice.

Adapted from this recipe.

Light Baked Shrimp Scampi

Light Baked Shrimp Scampi

Ingredients:

3 tbsp butter
1 tablespoon chopped garlic
1/2 cup white wine
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary
1 package frozen shrimp


Preheat oven to 450 degrees F (230 degrees C).

In a small saucepan over medium heat, melt the butter, add the garlic, stir for 1 minute.  Add the wine, mustard, lemon juice, and rosemary.  Heat through.

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. 

Based on this recipe.  

The Mighty Cheese Cracker

The Mighty Cheese Cracker

Ingredients (yields 2 baking trays):

1 cup (125 g) whole wheat pastry flour
1/2 tsp fine sea salt
1/4-1/2 tsp ground chipotle chiles
3 1/2 tablespoons (50 g) cold butter
2/3 cup (150 g) sharp Cheddar cheese
4-5 tbsp ice cold water

Grate the cheese. Add flour, salt and ground chipotle into the bowl of your food processor and pulse a couple of times.

Cut the cold butter into small cubes and add them to the dry ingredients using the pulse function four or five times until you can spot no butter pieces that are larger than small peas.

Add the grated cheese and pulse again until well incorporated.

Lastly add 4 to 5 tablespoons of water and pulse again. The dough will start to come together in large lumps.

Dump onto the worktop and quickly knead together into a ball, then form into a disc and wrap into foil or cling film. Chill for 30 to 60 minutes.

Preheat the oven to 350 degrees.

Line a baking she with parchment paper. Slightly flour the worktop and the dough, then roll out the dough with a rolling pin, about the same thickness as cut-out cookies. Cut out shapes in small, nibbling size using cookie cutters or use a pie cutter to cut the cracker dough into small rectangles and transfer to the baking sheet.

Bake on middle level for 11 to 14 minutes or until the crackers have gained a nice golden brown color (don't let them get too brown or they will develop an unpleasant burnt taste).

Take crackers out of the oven and let slide onto a wire rack to cool off completely.

Store in an airtight container for a couple of days, yet they are best eaten on the day baked.

Based on this recipe.

Kathy's Delicious Slow Cooker Chicken

Kathy's Delicious Whole Slow Cooker Chicken

INGREDIENTS:

1 lb chicken breasts
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon sesame oil
2 tablespoons minced garlic

DIRECTIONS:

Place chicken inside the slow cooker.

In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.

Cook chicken on low for 4 hours.

Remove chicken and thicken sauce with corn starch.

Served with roasted carrots and brown rice.  



From here.

Leftover Ham Casserole

Leftover Ham Casserole

3 cups whole wheat elbow noodles
1 can cream of chicken soup
1/2 can of milk
1/2 tsp garlic powder
1 tsp mustard powder
1/2 veggie bullion cube
1/2 block cream cheese
2 cups chopped up ham
1 bag of frozen broccoli
1 1/2 cup shredded sharp cheddar cheese
1/4 cup whole wheat bread crumbs

Pre-heat oven to 350 degrees. 

Cook noodles.  Heat up the soup and add the ingredients through cream cheese.  Mix the noodles, ham, soup mixture, broccoli, and most of the cheese in a dish.  Top with cheese and bread crumbs.  Bake for 20 to 30 minutes. 

Based on this recipe.

Slow Cooker Garlic-Lime Chicken

Slow Cooker Garlic-Lime Chicken

Ingredients:

1 lb chicken breasts
1/2 cup soy sauce
1/4 cup fresh lime juice
1 Tbs. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/2 tsp. coarsely ground pepper 
1 cup diced carrots
1 cup frozen peas

Place chicken in bottom of slow cooker. Add veggies.  Mix together remaining ingredients and pour over top of chicken. Cover and cook on high 4  hours.  

Serve with brown rice.

From here.

Taco Skillet

Taco Skillet

Ingredients:

1 can corn, drained
1 1/2 cups elbow pasta
1 lb ground beef
2-3 tbsp taco seasoning
1 can tomato sauce
1 can sliced black olives, drained
1 cup shredded cheddar cheese

Heat oil in skillet and add corn.  Cook the pasta.  Cook the corn for 5-10 minutes.  Add the beef and taco seasoning.  Cook until browned.  Add the olives and tomato sauce.  Simmer or a few minutes.  Stir in the pasta and cheese.

Horseradish, Garlic Pot Roast

Horseradish, Garlic Pot Roast

3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small potatoes, cut in half
1 bag baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
6 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 cup beef broth

Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, garlic, salt, and pepper; spread evenly over beef. Pour broth over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender. 

Based on this recipe.