Crock Pot Santa Fe Chicken

Crock Pot Santa Fe Chicken
Recipe from Skinnytaste

• 1 1/2 lbs boneless, skinless chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans, drained & rinsed
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 green onions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (optional)
• salt to taste
• avocado, shredded cheese, and sour cream for topping (optional)

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Sundance Tortilla Soup

Sundance Tortilla Soup

Saute:1 Bell Pepper
1 Red Onion
½ Jalapeño

Add:2 (14.5 oz.) cans vegetable or chicken broth
1 (28 oz.) can of diced tomatoes
1 tsp. cumin
Salt & pepper to taste

Cook on medium low heat.

Add:2-3 ears of fresh corn cut off the cob or a 16 oz. bag of frozen
corn
1-2 (15 oz.) cans of black beans

Add:½ cup chopped cilantro 10 minutes before serving.
If you like, add 3 cooked and shredded chicken breasts. (If you
add the chicken too early it gets chewy…no good.)

Serve with:
Lime wedges, cheese, sour cream, avocados, and tortilla chips.

*The original recipe tells you to blend the tomatoes but I don’t, it’s easier and I like a thicker consistency. The black beans are also my own addition. It’s marvelous vegetarian. I add more peppers, onions and beans to thicken it up. Be creative and find what you like! Enjoy.

Quinoa Pilaf

Quinoa Pilaf

1 Tb. olive oil
1/2 small yellow onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup celery, finely chopped (optional)
2 cloves garlic, minced
1 cup uncooked quinoa, rinsed and drained
2 cups low-sodium chicken broth
salt and pepper to taste

Heat oil in large pot over medium-high heat. Saute onions, pepper, and celery (if using) for 3-4 minutes. Add garlic and saute about 30 seconds, until fragrant. Add quinoa and saute for 2 minutes. Add broth, stir to combine, and cover. Cook 15-20 minutes, until broth is evaporated. Let stand for 5 minutes. Salt and pepper to taste.

Overnight Apple-Cinnamon Oatmeal in the Crock Pot

Overnight Apple-Cinnamon Oatmeal
Adapted From Our Best Bites
Serves 5-7 

Ingredients:

2 baking apples like Fuji (sweet) or Granny Smith (tart)
1 ½ cups milk (I used whole)
1 ½ cups water
1 cup steel cut oats
3 tablespoons brown sugar
2 tablespoons butter
1 teaspoon ground cinnamon

Pinch cloves

1/4 tsp kosher salt
1 tablespoon ground flax seed
Kosher or coarse salt for sprinkling when serving
Toppings: Brown sugar, cinnamon or apple pie spice, raisins, chopped pecans or walnuts, milk, etc.

Instructions:

Spray a 3 ½-quart or larger slow cooker with non-stick cooking spray. Combine all the ingredients except for the salt and additional toppings. Cover and cook on low for 7 hours *Mine only took 6.

Serve with additional toppings (I like it with pure maple syrup, toasted walnuts, milk, and a sprinkle of cinnamon.)

Crockpot Chocolate Mud Cake

Crockpot Chocolate Mud Cake 

recipe from Food.com

• 1 cup flour
• 2 teaspoons baking powder
• 6 tablespoons butter
• 2 ounces semisweet chocolate chips
• 2/3 cup plus 1/3 cup granulated sugar, divided
• 3 tablespoons plus 1/3 cup cocoa powder, divided
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 egg yolk
• 1/3 cup brown sugar
• 1 1/2 cups hot water
• whipped cream or ice cream

1. Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray.  *I have tried a single batch in my 2 1/2 quart pot or a double batch in my 6 quart pot and both have worked great.
2. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
4. Add the flour and baking powder and stir until thoroughly mixed. Pour into slow cooker and spread evenly.
5. In a medium bowl, whisk together the remaining white and brown sugar, cocoa and hot water and pour over batter in slow cooker. *this will look like a lot of liquid, but it will turn into the yummy fudge topping so don't panic when it looks like a big pot of hot chocolate.
6. Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
7. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. Serve with whipped cream or ice cream.

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken
serves 6

2 Tb. cornstarch
2 Tb. cold water
1 cup white sugar
1 cup soy sauce
1/2 cup cider vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1/2 tsp. ground black pepper
1 lb. chicken
hot chili sauce (like Sriaccha, optional)
stir-fry vegetables (optional)

1. Place 1 lb. chicken (2-3 large breasts) in crockpot with 1 cup water. Cook on high for 4-6 hours.
2. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
3. Remove chicken from crock pot and drain the liquid using a strainer, reserving the liquid.
4. Shred chicken with two forks or cut into bite size pieces.
5. Retrun liquid and shredded chicken to pot and stir in the thickened sauce.
6. Add hot chili sauce, to taste, adn cooked vegetables (optional).
7. Cook on low for 2 more hours, or until hot and ready to serve. Serve over rice.

Tomato Basil Soup

Tomato Basil Soup 
make about 2 quarts

28 oz. fresh tomatoes finely diced or 2 (14 oz.) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp. dried oregano or 1 Tb. fresh oregano
1 T. dried basil or 1/4 cup fresh basil
4 cups chicken broth (I used organic)
1/2 bay leaf
1/2 cup whole grain flour
1/2 cup parmesan cheese, grated
2-3 Tb. butter
2 cups half and half, warmed (I used almond milk)
1 tsp. sea salt
1/4 tsp. black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on low for 5-7 hours (or 3-4 on high) until flavors are blended and vegetables are soft.
3. About 30 minutes before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups adn stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk of choice, salt and epper. Add additional basil and oregano if needed.
4. Cover and cook on low for another 30 minutes or until ready to serve.

Zesty Italian Chicken

Zesty Italian Chicken

6-8 chicken breast halves
2 can cream of chicken soup
2 pkg. dry good seasons zesty Italian seasoning salad dressing mix
8 oz. pkg. cream cheese
1 can evaporated milk

1. Put chicken in crock pot and sprinkle with zesty Italian seasoning, being careful to cover both sides of each piece. It is not necessary to add liquid.
2. Cook on low 3-4 hours (check for doneness at 3 hours and cook longer if needed).
3. Mix cream of chicken soup, cream cheese, and evaporated soup in a blender and pour over chicken. Cook for another 30 minutes. Serve over noodles or rice.

Crock Pot Coconut Bread Pudding

Crock Pot Coconut Bread Pudding
Recipe from: Get Crocked  

• 1 c. unsweetened coconut milk
• 1/2 c. milk
• 1 c. evaporated milk (substitute light evaproated mild)
• 4 c. dry French bread with crust, cut into 1 inch cubes
• 2 lg. eggs
• 1/2 c. sugar
• 1/2 tsp. salt
• 1 1/2 tsp. pure vanilla extract
• 1/2 c. sweetened coconut flakes, firmly packed
• 1/2 c. golden raisins

1. In a lightly greased crock pot, combine the coconut milk, milk, evaporated milk and French Bread pieces.

2. Stir thoroughly to mix.

3. In a small mixing bowl, beat the eggs, sugar, salt and vanilla extract.

4. Add the egg mixture to the bread and milk mixture in the stoneware of the crock pot.

5. Stir in the coconut flakes and raisins.

6. Cover. Cook on High for 3 hours.

7. Serve warm or chilled.

8. Garnish with additionacoconut flakes, if desired.

Optional: sprinkle with 1/3 cup of chopped pecans before cooking.

Roasted Pork Tenderloin with Chimichurri Sauce

Pork: 
2 pork tenderloins (they come in packs of two at any grocery store, about one pound each)
Montreal Steak Seasoning
1/2 tsp. cumin
1 tsp. salt
1/2 tsp.black pepper
Olive oil (about 2 Tbs.)

Chimichurri Sauce:
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 tsp. dried crushed red pepper
1/2 tsp. cumin
1/2 tsp. salt

1. Preheat oven to 400 degrees. Line baking sheet with foil.
2. Pat the pork tenderloins dry and remove any silver skin or fat from tenderloins. Rub olive oil on pork, then rub with remaining seasonings. Put on baking sheet and bake until meat registers 160 on meat thermometer, about 30-40 minutes.
3. While the pork is in the oven, puree all ingredients for the chimichurri sauce in a food processor or blender. Transfer to a bowl for serving.
4. When pork is finished cooking, pull out of oven and let rest for five minutes. Slice and serve with chimichurri suace.

**Our favorite way to eat these are as tacos in corn tortillas with cabbage and poppy seed dressing over it. You can also use flank steak and grill it...delicious!

P.F. Chang's Lettuce Wraps with Chicken

P.F. Chang's Lettuce Wraps with Chicken

Recipe from: CDKitchen

INGREDIENTS:

 16 Boston, bibb or butter lettuce leaves
1 pound ground chicken breast
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped (optional)
1 bunch green onions, thinly sliced
2 teaspoons Asian sesame oil

DIRECTIONS:

1. Rinse lettuce leaves, keeping them whole, and dry thoroughly.
2. In a large skillet over medium heat, cook chicken, stirring well to break meat into small chunks. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is brown and cooked through. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
3. Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter, with meat mixture in center. Spoon meat mixture into lettuce leaves and eat like a taco.

Ginger and Cilantro baked Tilapia

Ginger and Cilantro Baked Tilapia (or Salmon)

recipe from: The Kitchn

serves 2 1 pound tilapia or salmon filets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped (optional)
1/3 cup chopped cilantro leaves
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon sesame oil
Green onions, chopped for garnish
Extra cilantro, to garnish

1. Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish.
2. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Blend until combined. 
3. Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.
4. Garnish with green onions and cilantro.

Maple Mustard Chicken

1/2 cup Dijon Mustard (or substitute honey or stone-ground mustard)
1/4 cup maple syrup
1 clove garlic, minced
1 Tablespoon rice wine vinegar
6 boneless, skinless chicken breasts
black pepper, to taste

1. Preheat oven or barbecue to 450 degrees (using indirect heat for first half of grill time).
2. Combine mustard, syrup, garlic, and vinegar.
3. Place chicken in foil lined baking dish or foil baking pan if grilling.
4. Pour mustard sauce over chicken and season with black pepper to taste.
6. Bake or grill for 40 minutes or until cooked through. Serve with brown rice and veggies.

Honey-Balsamic Glazed Chicken (or Salmon)

Honey-Balsamic Glazed Chicken (or Salmon)
adapted from The America's Test Kitchen Healthy Family Cookbook

4 (6 ounce) boneless skinless chicken breasts (or salmon filets)
salt and pepper
olive oil cooking spray
1/4 cup fresh-squeezed orange juice
1 tsp. orange zest
3 Tb. balsamic vinegar
2 Tb. honey
1 Tb. white vinegar
1/4 tsp. red pepper flakes
1/8 tsp. dried rosemary (or 1/2 tsp. fresh, removed from stem, minced)

1. Dry chicken (or salmon) completely with paper towels and salt and pepper to taste. Heat skillet over medium heat. Spray with cooking spray, then add chicken (or salmon). Cook for 4-6 minutes per side, or until browned and cooked through (chicken should be no longer pink, fish should easily flake apart when poked). Remove from pan and cover with foil to keep warm.
2. Wipe out skillet with paper towels. Stir remaining ingredients together and pour into skillet. Simmer over medium heat until reduced (it should be slightly thickened and syrupy), 3-5 minutes. Add chicken (or salmon) back to skillet and flip to coat well. Serve over quinoa or rice and drizzle with remaining glaze.