Slow Cooker Navy Bean Soup

INGREDIENTS
2 Tbsp olive oil
6 cloves garlic
1 medium yellow onion
½ lb. carrots
4 stalks celery
2 lb. dry navy beans
1 ham hock or ham (optional)
3 whole bay leaves
1 Tbsp dried rosemary
2 tsp dried thyme
1 tsp smoked paprika
Freshly cracked pepper to taste
Salt to taste
8 cups water or chicken stock or combo of both


DIRECTIONS

1. Mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
2. Sort through the beans and remove any debris or stones. Give them a quick rinse and then add them and the ham to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
3. Add 8 cups of water (or half chicken stock half water) to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8 hours.
4. After 8 hours, stir the soup and mash the beans slightly. Starting with just a ½ tsp, add salt to your liking. I used about 2 tsp total, but keep tasting and adding more, ½ tsp at a time, until it reaches the level that you prefer.

You could add more veggies to up the nutrient value. Could omit ham and use more smoked paprika.
Makes 6+ servings.

Vegetable Lasagna

Ingredients:
3 cups pasta sauce (like Classico Spicy Tomato and Pesto)
16 ounces 2% cottage cheese
1/2 cup grated parmesan
9 whole wheat lasagna noodles
8 ounces mozzarella cheese
Approximately 4 cups mixed vegetables (I used spinach, carrots, sundried tomatoes, and zucchini)

Directions:
Preheat oven to 400*.  Spray 11 X 8 glass casserole dish.
Combine cottage and parmesan cheeses.
Place 3 uncooked noodles in pan.
Cover with 1 cup pasta sauce, 1/3 cheese mixture, 1/3 vegetables, and 1/3 mozzarella.
Repeat 2 more times.
Cover tightly with aluminum foil and bake one hour.

Easy Jambalaya

INGREDIENTS:
two chicken breasts, chopped
andouille sausage links, chopped
3 red, green, yellow or orange bell peppers, chopped
1 red onion, chopped
2 - 14 oz cans stewed tomatoes
3 chopped garlic cloves or garlic powder
cajun seasoning
oregano
rice

DIRECTIONS:
Coat chopped chicken in Cajun seasoning. Brown in the bottom of a cast iron stew pot. Add peppers & onions and saute until soft. Add stewed tomatoes, let simmer. Add Cajun seasoning oregano and garlic to taste. Serve over rice.

*Can add shrimp, pork, or other meats/veggies if desired.

Chicken in Beer

Adapted from Lidia's Italy "Chicken in Beer" Recipe.

INGREDIENTS
4 pound roasting chicken

2 teaspoons kosher salt

2 medium onions, peeled and quartered

2 large carrots, peeled, halved crosswise and quartered

5 small red potatoes, halved crosswise and quartered

10 button or cremini mushrooms, halved
2 tablespoons fresh sage leaves

4 whole cloves

1 cinnamon stick

2 cups chicken stock
1 bottle beer

1.5 cup apple cider, preferably unfiltered

DIRECTIONS
1. Arrange a rack in the middle of the oven and heat to 400 degrees. Trim excess fat from chicken, and season it inside and out with salt.

2. Scatter the onions, carrot, potatoes, mushrooms, sage, cloves, and cinnamon in the pot, sprinkle over this salt, and set the chicken on top of the vegetables.

3. Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat. Cook, uncovered, for about 15 minutes on top of the stove.

4. Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times. Cover the chicken with a sheet of aluminum foil to prevent overbrowning, and roast another 30 minutes. 

Remove the foil, and roast another 20 to 30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.

5. (Optional) Remove the chicken to a warm platter, and surround with the vegetables. Bring the pan juices to a boil on top of the stove, and cook until reduced by half. 

Carve the chicken at the table, and spoon some of the pan juices on top.

Quick Eggplant Parm

Eggplant Slices
Spag Sauce
Parmesan

Broil slices 3 minutes a side.

Bake for 15 minutes in oven with toppings.

Similar to this recipe via KathEats.com.

Chicken Broccoli Stir-fry

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INGREDIENTS
1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1 tbsp grated ginger
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, such as safflower
2 large chicken breasts, sliced into pieces
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

DIRECTIONS
1. In a medium bowl, combine orange zest and juice, ginger, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Cook chicken until browned on one side, 1 to 2 minutes (chicken will cook more in step 4). Transfer to a plate and set aside; reserve skillet.

3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.

4. Add chicken (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

*you can substitute just about any kind of protein for the chicken

PT Loin

INGREDIENTS:
Pork Tenderloin
Teriyaki marinade
Green onions, diced
Brown rice

DIRECTIONS:
Place pork t-loin in a shallow baking dish and brush with marinade. Follow package instructions for baking the pt-loin. Meanwhile, cook brown rice. Let the tenderloin rest 5 minutes before slicing. Serve over brown rice, sprinkle with green onions.

Mushroom Bourguignon

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INGREDIENTS

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

DIRECTIONS

1. Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

2. Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

4. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

5. To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

from Smitten Kitchen

Slow Cooker Herbed Chicken

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INGREDIENTS
8 ounces mushrooms, halved
1 cup frozen pearl onions
1/2 cup chicken broth
1/4 cup dry red wine
2 tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
Chicken broth (optional)
1/4 cup chicken broth
2 tablespoons all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)

DIRECTIONS
1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.

from BHG via YumSugar

Sloppy Joes

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INGREDIENTS
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
3/4 pound ground beef sirloin
1 can (14 1/2 ounces) tomato puree
1/2 teaspoon mustard powder
1 1/2 teaspoons dark-brown sugar
1 tablespoon cider vinegar
16 party-size potato rolls

DIRECTIONS
1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.

2. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.

from Martha Stewart

Irish Lamb Stew

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INGREDIENTS
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped

DIRECTIONS
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

from Eating Well via YumSugar

Kielbasa Stew

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INGREDIENTS
4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth

DIRECTIONS
1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

from BHG via YumSugar

Beef & Asparagus Stir-Fry

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INGREDIENTS
1 1/2 lb. sirloin steak, cut into thin strips
Salt and freshly ground black pepper, to taste
1/4 cup hoisin sauce
2 Tbs. dry sherry
1 tsp. chili oil
1/4 cup peanut oil
1 yellow onion, thinly sliced
3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
Steamed rice for serving

DIRECTIONS
1. Lightly season the beef with salt and black pepper.

2. In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.

3. In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.

4. Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.

5. Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.

from Williams-Sonoma via YumSugar

Pizza Dough

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INGREDIENTS
3 ¼ C flour
1 packet of instant rise yeast
¼ cup dry white wine, at room temp
1 cup warm (almost hot) water
A dap of olive oil
A few pinches of salt
A few pinches of sugar
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DIRECTIONS
1.) Mix flour, yeast, salt , and sugar in a bowl.

2.) Make a well in the mixed dry ingredients.

3.) Pour wet ingredients into the well, stir together with a wooden spoon. When it is too hard to stir anymore mix with your hands.

4.) When dough peels away from sides of bowl and makes a ball, move it to a floured work surface and knead for 5 minutes…don’t be afraid to make sure the work surface is really floured...if it starts to run out add more. Kneed for another 5 minutes. Oil the inside of a clean bowl. Place the dough in that bowl and cover with a dish towel. Let sit for an hour in a warm place.

5.) After an hour punch the dough down, separate into two or three pieces. Let those stand for a few minutes by themselves. Roll out the dough balls on a well floured work surface into your pizza shape…round if you are lucky. Tossing works too if you know how.

6.) Cook on a hot pizza stone. You can cook the dough a little bit (2 min first side, 30 seconds second side) before you put toppings on, or if you have a pizza paddle you can topping-up the dough and slide it onto the already warmed up pizza stone….of course that is difficult and might take some practice.

Soy Ginger Chicken w/Bok Choy

INGREDIENTS:
1/2+ cup soy sauce
6 tbsp brown sugar
1 1/2 tbsp sesame oil
One, 1 1/2 inch piece ginger, peeled and grated
(can also use garlic instead of ginger for different flavor)
1 bunch green onions, thinly sliced
5 chicken thighs
One box curry or regular cous cous
3 bunches baby bok choy, halved

DIRECTIONS:
Combine soy sauce, brown sugar, sesame oil and grated ginger in a wide-bottomed pan or pot. Add chicken thighs, bring to a boil. Reduce to a simmer, cover for 30 minutes. Flip chicken, simmer an additional 30 minutes. Meanwhile, cook boxed cous cous mix. Place bok choy on top of chicken in the pot and cover, 5 minutes. Serve over cous cous or rice and garnish with green onions.

Barbecue Portobello Quesadillas

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INGREDIENTS
1/2 cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
3/4 cup shredded Monterey Jack cheese

DIRECTIONS
1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes.
3. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
4. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
5. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Irish Beef & Stout Stew

INGREDIENTS
4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, quartered
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed

DIRECTIONS
1. In a 5-quart Dutch oven or heavy pot, brown the beef; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, then reduce to simmer.

2. Let simmer for 1 - 2 hours.

Slow-Cooker:
Brown the meat then transfer all ingredients to a slow-cooker and set slow-cooker to longest, lowest setting up to 10 hours.

Chicken Mole

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INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
About 8 pieces chicken thighs
White or Brown rice, for serving
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DIRECTIONS

Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Remove chipotles and puree sauce with a hand blender.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Serve over rice.

Parmesan Chicken

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INGREDIENTS
2 large skinless, boneless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 extra-large eggs
1-1/4 cups seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
Butter
Olive oil
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DIRECTIONS
1. Pound chicken breasts between saran wrap until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve with extra grated Parmesan.

Buffalo Chicken Pizza

Another great recipe from Rachael Ray!
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INGREDIENTS
3/4 pound chicken breast cutlets
Evoo, for drizzling
2 teaspoons grill seasoning, (Montreal)
1 pizza dough, store-bought
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
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DIRECTIONS

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.