Chicken Thighs with Orange Veggies

Chicken Thighs with Orange Veggies
prepped in my Slow Cooker (Crock Pot)

It probably comes as no surprise- I cook off my blog. The recipes are readily available with ingredients and complete instructions. There always are a few recipes that I need to add to my collection. As a matter of fact we enjoyed one of those recipes at dinner last night. Sometime last year I read an interesting recipe in the newspaper. No, I did not save it. I just remember the basic ingredients. The basic ingredients were Chicken Thighs, Sweet Potatoes, Carrots, Paprika, Black Pepper, Orange Juice and Honey. Everything was baked. 

After thinking about that recipe last week and considering the heat wave that we are now experiencing, it was an invitation for me to place these ingredients in my Slow Cooker and let dinner prepare itself. Who wants to cook on a hot humid day??? I sure do not!! Long story short-  dinner was delicious last night! There were 4 portions, so the extra 2 portions are now in our fridge and will be enjoyed tomorrow night. 

I used boneless skinless Chicken Thighs. Just a few shakes of Paprika for us. Paprika is always located in my spice rack.  

****Note: My Slow Cooker has a non- stick interior, so I place the cut Carrots on the bottom. If I place chicken or meat directly on the bottom it gets crusty. 

Chicken Thighs with Orange Veggies

Ingredients:
4 boneless skinless Chicken Thighs
1 pkg. Baby Carrots
2 Yams or 2 Sweet Potatoes
1/2 teaspoon Parsley
Paprika-  a few shakes from canister
Black Pepper- a few shakes from canister
1/4 Cup Honey
1/2 Cup Orange Juice

Method:

1. Rinse Baby Carrots under cold water, drain.
2. Cut Carrots in half and place in bottom of Slow Cooker/ Crock Pot.
3. Rinse Yams/ Sweet Potatoes under cold water. 
4. Cut into 1" slices.
5. Cut each slice in half.
6. Place in a bowl.
7. Remove fat from Chicken Thighs.
8. Place on top of Carrots in Slow Cooker/ Crock Pot.
9. Sprinkle Parsley on top. 
10. Sprinkle Paprika and Black Pepper on top of Chicken Thighs.
11. Place cut Yams/ Sweet Potatoes on Chicken Thighs.
12. Drizzle Honey over top. 
13. Then pour Orange Juice over all.
14. Place Slow Cooker/ Crock Pot lid on top.
15. Cook on High for 3 Hours. Reduce to Medium for 1/2 Hours.

This dinner cooks itself and is so delicious! It will be a dinner to enjoy any time of the year. A Slow Cooker/ Crock Pot comes in very handy! That small kitchen appliance is great to use on a hot summer day!

Enjoy!
Yummy!

  

Veggie Sauce

Veggie Sauce
(File Photo)

It's the time of year to use my slow cooker (crock pot) to prepare Veggie Sauce!  It contains chunks of local Eggplant and local Zucchini and local Green Peppers along with canned tomato sauce and tomato paste.  After a quick walk to my spice rack the dried Basil and dried Oregano are added to the slow cooker's pot.  Dried Parsley is a great addition, too! Now, is when the local veggies are available at the roadside stands, farmers' markets and grocery stores.  It is good to "buy local" and support our local farmers!  The fresh veggies are so delicious, too! 

**When preparing this sauce if I have ground beef in the fridge, it is browned in a skillet, drained and also added.  I have learned over the years that with my slow cooker's "non stick" coating it is still always best to spray it with PAM, first.  Then, I add the Green Pepper Chunks.  If ground beef is used it is added to the pot second.  

I like to prepare this sauce with or without the meat.  It is easy to prepare and tastes so good.
Click here for the recipe.     

In the colder months it is always a treat to take out a container of this yummy sauce to defrost/ heat and serve over pasta for dinner.  Do you prepare foods to have "on hand" in your freezer, too?  They make great "take out" meals! Just reach into your freezer and take it out!

Enjoy!
Yummy!

Super Bowl Chili

Super Bowl Chili
(File Photo)

Super Bowl Sunday is this weekend! Every year on that special Sunday we enjoy Chili for dinner! Delicious, hot, flavorful Chili!  Definitely it's served with a dollop of Sour Cream on top.  The Sour Cream is stirred in just before enjoying that first spoonful of this yummy meal.  Cannot forget a slice of Rye or Oatmeal bread for dunking into the tasty tomato sauce.  It's all part of the enjoyment of eating Chili! 

This is a very easy dinner to prep in a Slow Cooker or in a Crock Pot.  I have a Slow Cooker that comes in so handy any season during the year.  My Slow Cooker has a non stick pot, BUT I have learned that meats/ poultry can overcook/ burn on the very bottom.  For that reason I place the Green Pepper that has been cut into chunks on the pot's bottom. 

Sometimes, I prepare Chili using ground beef and at other times I use ground turkey.  I do not notice any difference in the Chili's taste when using either.  It's spicy, so either works.  Lately, I've been using the ground beef, because the date on the ground beef package (when we purchase it) is better.  Grocery shopping has definitely changed for us during this pandemic.  I plan for more than a week's meals when writing out the grocery list.      

Yesterday, I made a batch of my Chili.  It was so good!  I have also learned that Chili freezes very well!  The extra portions were placed in freezer containers and into the freezer they went.  You guessed it!  On Saturday, which is tomorrow, I will place a large container of my Chili in the fridge to begin defrosting overnight.  On Sunday it will be reheated for dinner.  It's really great to have Sunday's dinner in the freezer!  Yes, we do have the Sour Cream and Oatmeal bread, too.

For my Chili recipe click on this link for the Ingredients and the Directions that I wrote in a previous post.  Then, add the ingredients for Chili to your grocery list.  Sour Cream and Rye or Oatmeal Bread, too!   Prepare a batch of Chili for Super Bowl Sunday!

Enjoy!
Yummy! 

Chili

Chili

Sometimes, you need to work with the ingredients at hand!  Like these days when a quick trip to the grocery store is just not in the cards... whenever.  Planning ahead and purchasing needed groceries for 8- 10 days is a new norm for us.  It is working, though.  Sometimes, an ingredient is not in the fridge, so it is just skipped or substituted.  That was the case with Friday night's dinner. 

Chili "did its thing" in my Slow Cooker.  It cooked itself!  The ingredients were in the cooking pot simmering.  Usually, I use Ground Turkey when making Chili, but we enjoyed it with Ground Beef.  There was no Green Pepper to be found in my fridge, so half of the Diced Tomatoes were placed in the Slow Cooker's pot, first.  Then, the browned Ground Beef was added in.

Chili is so delicious any time of year with Ground Turkey or Ground Beef.  After dinner the extra portions were placed in a freezer container ready to be defrosted/ enjoyed at a later date.  It is so easy to prepare in a Slow Cooker! 

My complete Directions for Chili are here!    

There were a couple of changes when preparing it, but two things did not change.  We had the rye bread. We also added a dollop of Sour Cream on top of our serving of Chili.  It was so good!

Enjoy!
Yummy!

           

Chicken Florentine via Slow Cooker

~Chicken Florentine~
via Slow Cooker

One morning a little over a week ago a few snowflakes began floating down.  What??  No!!  Say it isn't so!!  Well, they did, but the melting process happened really quickly.  While watching them, suddenly it just felt like "Slow Cooker" time.  The kind of morning when there is much to do and you just know that dinnertime will come just too quickly- even though it is hours away.  You just have that feeling! 

It had been many months since I'd made this Chicken dinner in my Slow Cooker.  A quick glance and I had most of the ingredients.  So why not??  It seems whenever I prepare it, I make it a little differently.  This time there were no Potatoes or Yams to add to the Slow Cooker's pot.  Well, that was just no problem!  We enjoyed this flavorful dish served over pasta. 

It was so good!  It's always very tasty.  The Chicken is always so tender.  Carrots and Spinach are filled with flavor.  There's a sauce to drizzle over the pasta, too.  On a busy day this is tasty and hearty to enjoy at dinnertime.

Chicken Florentine
     via Slow Cooker  

Ingredients:

1 lb. Baby Carrots
1 teaspoon dried Parsley
1 teaspoon dried Chopped Onion
1- 1 and 1/2 lbs. Chicken Tenders
1/4 teaspoon dried Oregano
1/4 teaspoon dried Basil
1/8 teaspoon Garlic Powder
1 (10 oz.) pkg. frozen Spinach, defrosted
1 can Healthy Request Cream of Mushroom Soup
1/3 Cup Water

Method:  

1. Rinse Baby Carrots under cool water.  Place in Slow Cooker's pot.
2. Sprinkle on 1 teaspoon dried Parsley and 1 teaspoon dried Chopped Onion.
3. Rinse Chicken Tenders under cold water and place on top of Carrots.
4. Sprinkle on Oregano, Basil and Garlic Powder.
5. Add defrosted Spinach on top, spreading evenly. 
6. In a small bowl mix well Cream of Mushroom Soup with 1/3 Cup Water.
7. Spread evenly over top of Spinach.
8. Place lid on Slow Cooker and set temperature.
9. Cook on #5- High for 1 Hour.  Then, reduce heat to #3 for 2 Hours. 
10. Serve over Pasta.
11. Enjoy!

Refrigerate any leftovers! 

This is a great dinner any season of the year.  I always keep a can of the soup in the pantry, just in case I need it.  Much like there's always an extra bag of Flour sitting on the shelf, too.

Dinner tonight??  Oh, our temps were in the mid 60's°F, so Chicken on the grill was quick and easy.  We live in New England!

Enjoy!
Yummy!

   

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

Super Bowl Sunday is approaching fast!  The day when viewing the commercials on t.v. is as much FuN as watching the game.  It's become a tradition here- enjoying a bowl of hot hearty Slow Cooker Chili on that day!  Slow Cookers/ Crock Pots are so handy here.  All the ingredients go into the pot & the small kitchen appliance does the cooking.  A meal in a pot!

If there are any portions remaining, Chili freezes very well.  Cool before placing in containers, label/ date & freeze.        

This year there's a little change up in my recipe.  Lean Ground Turkey replaces Ground Beef!

2 Helpful Hints: 

• My Slow Cooker has a non-stick coating, so the Green Pepper chunks are added on the bottom of the pot first to prevent any too crispy Ground Turkey.  (Yes, once I had crispy meat on the bottom & this is how I prevent it from occurring again.)
  
• I brown the Ground Turkey before placing in the Slow Cooker's pot to remove the fat. 

Slow Cooker Turkey Chili

 Ingredients:
1 lb. lean Ground Turkey
1 small Green Pepper, cut into small chunks
(1) 14.5 oz. can Diced Tomatoes, drained
(2) cans Red Kidney Beans (about 19 oz. each)
Chopped Onions (I use 1 Tablespoon dehydrated Onions.)
Chopped Parsley (I use 1 Tablespoon dehydrated Parsley.) 
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
(2) cans Tomato Sauce (15 oz. each)

Method:

1. Spray nonstick cooking pot of Slow Cooker with PAM. 
2.  Brown Ground Turkey in a frying pan.
3.  Cut Green Pepper into chunks & place in cooking pot.
4.  Add browned Ground Turkey.
5.  Add drained Diced Tomatoes.
6.  Drain Kidney Beans.  Rinse in cold water.  Drain again.
7.  Place on top of Diced Tomatoes.
8.  Sprinkle on desired amount of chopped Onions & chopped Parsley.
9.  Then, sprinkle Chili Powder, Garlic Powder & Oregano on top.
10.  Pour Tomato Sauce on top & spread evenly.
11.  Place lid on top of Slow Cooker/ Crock Pot.
12.  Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour. 
13.  Stir before serving into bowls.

While you're adding the Turkey Chili ingredients to your grocery list for this weekend, add Fat Free Sour Cream & Rye Bread.  A dollop of Sour Cream on top of Chili is so good!  The Rye Bread is great for dunking!

Go Falcons!!!

Enjoy!
Yummy!

Slow Cooker Yam Chicken Florentine

Slow Cooker Yam Chicken Florentine

Chicken Florentine in my Slow Cooker always tastes oh so good!  The colorful dinner with tender chicken pieces & chunks of vegetables.  Then, there's the great sauce!  Every forkful begs another!  It's the yummy dinner where the Baby Carrots & potato chunks are placed in my non-stick Slow Cooker's pot first & then the Chicken Tenders, topped with defrosted frozen spinach.  A quick visit to my Spice Rack for the dried ingredients & it does not take long to prepare this meal.  It's one of those quick & easy dinners that really cooks itself- first on High heat, then on Medium heat.  Yes, there's more to the story, but you get the idea.

With my non-stick pot that's sprayed with PAM, I've learned to place a hard veggie on the bottom.  Learning the hard way that meat can become too crispy & tasteless if placed on the bottom of the pot, first.  

Today, a large Yam was substituted for a white Potato that I usually use.  A couple of days ago we enjoyed Baked Potatoes at dinner, so white Potatoes were not going to be repeated.  Oh, what a great difference a Yam makes!  While enjoying this one pot meal, every bite contained a sweetness from the Yam!  Now, I'll always use this veggie when making this Slow Cooker/ Crock Pot dinner.

Slow Cooker Yam Chicken Florentine

Ingredients:

1 Lb. Baby Carrots
(1) large Yam/ Sweet Potato
1 teaspoon dried Parsley
1 teaspoon dried Chopped Onion
2 Bay Leaves
1- 1 and 1/2 Lbs. Chicken Tenders
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/8 teaspoon Garlic Powder
(1) 10 oz. pkg. frozen Spinach, defrosted
1 Can Healthy Request Cream of Mushroom Soup
1/3 Cup Water


Method:

1. Rinse Baby Carrots under cool water. Place in Slow Cooker's pot.
2. Rinse Yam (using veggie brush) under cool water.  Cut into 1" chunks, quarter & place in pot.
3. Add 1 teaspoon dried Parsley & 1 teaspoon dried Chopped Onions.
4. Add 2 Bay Leaves.
5. Rinse Chicken Tenders under cool water.  Place on top of vegetables.
6. Sprinkle on about 1/4 teaspoon Oregano, 1/4 teaspoon Basil & 1/8 teaspoon Garlic Powder.
7. Add defrosted Spinach on top, spreading evenly.
8. In a bowl mix 1/3 Cup Water with 1 Can Healthy Request Cream of Mushroom Soup.  Spread evenly over top.
9. Place lid on Slow Cooker & set temperature.
10. Cook on #5 High- 1 Hour.  Then, reduce to #3 for 2 Hours. 
11. Enjoy!!!

Refrigerate any remaining portions.

This is so good any season of the year!  Now, whenever I have plans to make this Slow Cooker meal, I'll always include the Yam!

Enjoy!
Yummy!

~Super Bowl Chili~

Slow Cooker will be cooking away!

It's that time of year!  Tomorrow is Super Bowl Sunday!  The day when watching the commercials on t.v. & watching the football game are both FuN!  And, you just do not wanna' miss the half time show.  You get the picture- spending time in the kitchen, cooking? Ah, no!

Hey, it's fine to get the dishes & utensils, but just not the day to cook.  But you gotta' eat!  The choice is not ordering salty "take out"  foods, either.  Super Bowl Chili is a great choice!  In the early afternoon brown the Ground Beef & place it along with the other ingredients in the slow cooker/ crock pot.  That small appliance will take care of the cooking detail.  When it's ready, remove the lid, stir the cooked ingredients & take out the serving ladle!  The great aroma will invite everyone to take a bowl & fill it.

If, there are any remaining portions later, cool & pack in freezer containers.  Super Bowl Chili freezes very well, too!      

Super Bowl Chili

Ingredients:
1- 1¼  lbs. Ground Beef
1 small Green Pepper, cut into small chunks
(1) 14.5 oz. can Diced Tomatoes, drained
(2) cans Red Kidney Beans (about 19 oz. each)
Chopped Onions (I use 1 Tablespoon dehydrated Onions.)
Chopped Parsley (I use 1 Tablespoon dehydrated Parsley.)
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
(2) cans Tomato Sauce (15 oz. each)

***and do not forget the:

Fat Free Sour Cream - Add a dollop on top of Chili in bowl before eating!
Rye Bread - for dunking

Method:

1. Spray nonstick cooking pot of Slow Cooker with PAM.
2. Brown Ground Beef in a frying pan.
3. Place Green Pepper chunks in cooking pot.
4. Add browned Ground Beef.
5. Add drained Diced Tomatoes.
6. Drain Kidney Beans.  Rinse in cold water.  Drain again.
7. Place on top of Tomatoes.
8. Sprinkle on desired amount of chopped Onions & chopped Parsley.
9. Then, sprinkle Chili Powder, Garlic Powder & Oregano on top.
10. Pour Tomato Sauce over top & spread.
11. Place lid on top.
12. Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour.
13. Stir before serving into bowls. 

**I brown the Ground Beef before placing in the Slow Cooker's pot to remove the fat.
**The Green Pepper cut into chunks is added on the bottom of the pot first to prevent any too crispy Ground Beef. 

This Chili is incredible!  It's so good & it's so easy!  A great family style dinner that only needs to be ladled from the cooking pot. 

Enjoy!
Yummy!

Summer Meat Sauce

Summer Meat Sauce

Woah! Today at least a few of my muscles reminded me they haven't been used in a bit!  Two days ago we drove east on the Mass Pike (I-90) & visited our son & his family.  Another way to phrase that is that two days ago we had so much FuN playing games & reading to our young grandsons before the busy month of September & school begins in Massachusetts.  There's a few aches here.  Who am I kidding they're everywhere!  It's my normal- 2 days later, and so worth it, too!  :)

Today was the perfect day to take out my Slow Cooker!  Green Peppers, Eggplant, & Zucchini were in the fridge & easy to wash/ dry/ cut up for the Slow Cooker's pot.  A quick trip to our grocery store for the 3/4 pound of Ground Beef & to my pantry made for an easy dinner preparation.

Making a Meat Sauce in a Slow Cooker (Crock Pot) using fresh local vegetables is ideal for this time of year.  During our colder winter months it's always so handy to pull out a frozen container of sauce to enjoy over pasta.  Much less salt in a sauce prepared this way, too.  Whenever possible I use canned tomato sauce & tomatoes that contain less salt when preparing recipes!  Chunks of fresh veggies taste so good!    

Summer Meat Sauce

Ingredients:

2 Green Peppers, cut into chunks or strips
(3/4 lb.) Ground Beef - Brown in skillet, removes fat
(1) large Eggplant - Cut into slices, then into chunks.
(3) small Zucchini - Cut in slices, then in half.
Dehydrated Onion, Parsley - as desired
1/4 teaspoon each Garlic Powder, Oregano & Basil
(1) can Tomatoes - drain, can be whole & cut in quarters or diced
About 28 oz. Tomato Sauce
(1) 6 oz. can Tomato Paste

Method: 

1. Spray Slow Cooker pot with PAM.
2. Brown Ground Beef in skillet.
3. Rinse all vegetables under cold running water, dry.
4. Cut Green Peppers into strips & then in halves. Place in Slow Cooker's pot.
5. Add browned Ground Beef.
6. Add Eggplant pieces & halved sliced Zucchini pieces.
7. Sprinkle on Onions, Parsley, Garlic Powder, Oregano & Basil. 
8. Add drained cut/diced Tomatoes.
9. In small bowl mix Tomato Paste with Tomato Sauce until smooth.
10. Add Tomato Sauce/Paste to pot.
11. Cover with lid.
12. Cook on High (#5) Setting for 4 hours.
13. Stir & serve over Pasta of choice.

After dinner when the extra sauce cooled, portions were placed in freezer containers & dated/ labelled.  On a snowy winter evening nothing beats an easy "take out" dinner when you can just visit your freezer.

Enjoy!
Yummy!

        

Super Bowl Food

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Super Bowl Sunday is 2 days away! The Patriots are in it, yes! I'm looking forward to a great game & great commercials! This is a Sunday afternoon/ evening when a yummy easy to make dinner works well.  Yes, there's the option of ordering "take- out", but that is not really necessary.

Take a look at my snowflake "Word Cloud"!  You know those interesting designs that are filled with words.  You see them in magazines & advertising.  I filled my Word Cloud with easy to make recipes.  If you move your cursor over the name of any recipe,  it gets larger.  Click on the recipe & you'll see my blog post containing the recipe. There are many choices of very tasty dinners! Some are for Slow Cookers/ Crock Pots!  Choose your fave to make on Sunday.  Put the ingredients on your grocery list!  Cooking with no fuss before the Super Bowl!  What will you be cooking???

Enjoy!
Yummy!

Go Patriots!!!

~Slow Cooker Beef Stew~

~Slow Cooker Beef Stew~
(reheating in a sauce pot)

Oh, it sure is frigid outside!  It's the time of year when our treadmill & I bond!  Well, this time of year & also when we have a heat wave during the HHH weather.  It's also the time of year when a bowl of steaming hearty Beef Stew tastes so good.  Beef Stew is one of those easy prep meals for my Slow Cooker.  Everything goes in the Slow Cooker's pot & a few hours later a scrumptious healthy colorful dinner is ready- without much fuss.

My Slow Cooker's cooking pot has a nonstick coating, but I always spray the cooking pot with PAM.  Then, Carrots are placed on the bottom with the cut up chunks of Beef placed on top.

This tasty easy dinner is always enjoyed the first evening & any extra portions can be placed in the freezer.  After the stew has cooled, individual portions are packaged in Ziploc Freezer Containers, labelled & frozen for a "take out" meal after a busy day when there's no time to cook dinner!  It can be defrosted/ reheated in a sauce pot along with about 4- 6 ounces of water.  Defrosting overnight in the fridge works great, also!   

~Slow Cooker Beef Stew~ 

Ingredients:
1 lb. Baby Carrots
about 1 lb. Beef Stewing Meat
(1) 16 oz. pkg. defrosted Mixed Veggies
1/2 teaspoon Oregano
1/2 teaspoon Basil
1/4 teaspoon Garlic Powder (optional)
chopped Onions
chopped Parsley
(1) Potato
(1) 14 oz. can diced Tomatoes
28 oz. Tomato Sauce
 
Method: 

1.  Spray Slow Cooker's pot with PAM. 
2.  Rinse 1 lb. Baby Carrots in cold water.  Place on bottom of pot.
3.  Rinse about 1 lb. Beef Stewing Meat under cold water.  Cut in chunks and place on Carrots.
4.  Add (1) 16 oz. pkg. defrosted Mixed Veggies on top.
5.  Sprinkle on Oregano and Basil.
6.  Add Garlic Powder (optional).
7.  Add desired amount of chopped Onions and Parsley. (I use 1 teaspoon of each, dehydrated.)
8.  Wash (1) Potato and cut into small chunks.  Add on top.
9.  Place (1) 14 oz. can diced Tomatoes on top.
10. Top with 28 oz. Tomato Sauce.
11.  Set Temperature on High for 3 Hours.  Reduce to Medium for 1 Hour. With my West Bend Slow Cooker I set to #5 and then reduce to #3 and 1/2.

**Sometimes I add 2 Bay Leaves before adding the Tomato Sauce.

The weekend is a great time to use your Slow Cooker/ Crock Pot to prepare Beef Stew!  Have you tried it yet?  Tastes so good on a chilly day.  Perfect for tonight, it's snowing!

Enjoy!
Yummy!

         

~Effortless Entrees~

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At this time of year we've all been preparing for the holidays!  Every day is filled with hustle & bustle.  Grocery shopping and shopping for gifts, visiting friends, baking & rechecking travel plans, in addition to working is only a part of a busy week.  Nutritious, tasty dinners that are easy to prepare are welcomed at the end of a busy day.

On this blog I've posted some yummy entrees that are found in the snowflake above.  Many of the recipes are prepared in a Slow Cooker/ Crock Pot.  Click on any entree in the snowflake & the post & recipe is at your fingertips.

Enjoy!
Yummy!

     

Green Bean Chicken Chili

Ready to be placed in the bowls!

Last Friday afternoon my Slow Cooker was doing the cooking for me!  Dinner needed to be hearty, delicious & also have another 2 servings for another quick dinner during the weekend.  I've been working on Long Meddowe Days for the past few months and the 35th celebration took place this past weekend.  Long Meddowe Days is my town's (Longmeadow, MA) celebration in May of our long colonial history.  Our celebration includes a craft/ artist fair, 5K road race/ walk, history tours, food & entertainment.  Yes, I've been cooking, but with all of our other wonderful family celebrations I have not been blogging.

Friday at dinner time it was time to locate the soup bowls & the fat free sour cream.  When the chicken was purchased earlier that day I knew that Chicken Chili would be bubbling in my slow cooker.  We needed a green veggie.  There were no peppers in my freezer nor in my fridge, so I added a package of defrosted Green Beans to my recipe.  How yummy & spicy!  

It took little time to place the ingredients in my Slow Cooker's pot.  We do eat many dinners containing chicken and this chicken recipe is so tasty any time during the year!

Green Bean Chicken Chili

Ingredients:

(1) 10 ounce package defrosted Green Beans
1- 1 and 1/2 lbs. Boneless Skinless Chicken Breasts
1 Tablespoon Dehydrated Onion     
1 Tablespoon Dehydrated Parsley
(2) cans 14 oz. Red Kidney Beans, drained, rinsed & drained again
(1) can Plum Tomatoes - 15- 22 oz. - drained & cut into chunks
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1 teaspoon Cumin
1 teaspoon Oregano
(1) can 14.5 oz. Chicken Broth (Low Sodium, Low Fat)
 3 Tablespoons Flour
*****
Optional:   (1) 8 oz. can Tomato Sauce is added. 

Method:

1. Spray PAM on bottom of Slow Cooker pot.
2.  Place defrosted Green Beans in Slow Cooker Pot.
3.  Add Boneless Skinless Chicken Breasts on top.
4.  Sprinkle on Onion & Parsley.
5. Add Red Kidney Beans.
6.  Top with Tomato Chunks.
7. Sprinkle on Chili Powder, Garlic Powder, Cumin & Oregano.
8.  In small bowl blend 3 Tablespoons Flour with about 1 Cup Chicken Broth until smooth.
9.  Add remaining Broth to bowl & blend together.
10. Pour liquid over ingredients in Slow Cooker.
11. Add Cover.
12.  Cook on High for 3 and 1/2 hours.  Reduce to Medium for 1/2 hour.
13.  Before serving, stir Chili.  The tender Chicken breaks into smaller pieces.
14.  Ladle into soup bowls.  
15. Enjoy with a dollop of low fat sour cream & rye bread.

This Slow Cooker meal was a very hearty dinner after a busy day!  There were leftover portions, also!  Quite often they are placed in my freezer, but last weekend we devoured them at another dinner!

The sun was shining & the weather was warm, so we had a very successful Long Meddowe Days! Woohoo!    

***Note:  When reheating, about 6 ounces of water may need to be added to the Chili.

Enjoy!
Yummy!

   

Chicken Curry

Chicken Curry

My Slow Cooker is used so often!  I enjoy the quick prep time and also the great aroma that floats from my kitchen for a few hours while my slow Cooker is working.  Last week a Slow Cooker/ Crock Pot recipe caught my eye when I scrolled on McCormick's site.  A Slow Cooker Chicken Rice Curry recipe!  Chicken is a staple here, so I kept reading.  An apple - nice!  Raisins - I was definitely hooked.  The next day we totally enjoyed Chicken Curry served over Rice.  "Rice is Nice" and this is my fave method to cook Rice.

There were changes going on when I prepared this yummy entree:

• I really don't like instant rice, unless I'm using my MIL's Rice Pudding recipe, that uses instant rice.  For that reason, I did not follow the McCormick recipe exactly.

• My Slow Cooker has a teflon coating, so I usually place washed baby carrots in the bottom of the pot in many slow Cooker recipes.  The carrots prevent the meat (chicken here) from drying out on the bottom.  Can you tell that I once had a bad experience?  An added plus:  Those nutritious very tender carrots tasted so good here.
  

Extra portions to be placed in my fridge

In my photos the fluffy Rice is not plated with this yummy steaming flavorful Chicken Curry on top.  The aroma was so enticing - we could not wait for me to take out my camera and focus.  The extra portions shown above were covered with foil and refrigerated.  The Rice & Chicken Curry were reheated 2 nights later for another yummy dinner!  Sooo goood!

The Raisins & the unpeeled Apple cut into chunks added with the Curry Powder taste so good!  The carrots pick up a little sweetness, too.

Chicken Curry with Rice
                                            inspired by McCormick 

Ingredients:
1 (16 ounce) pkg. rinsed Baby Carrots
2 lbs. boneless skinless Chicken Breasts
2 Bay Leaves
1 large Apple cored & cut into chunks - Cortland or Empire
1/4 Cup Raisins

1 Tablespoon Curry Powder
1 teaspoon Paprika
1/2 teaspoon Garlic Powder
1 Tablespoon dehydrated Onions

*  *  *
2 ounces Water
3 Tablespoons Flour
1 can (14.5 ounces) Chicken Broth
         (I use Fat Free/Lower Sodium Broth.)

Method:

1. Spray Slow Cooker pot with PAM.
2. Wash Baby Carrots & place on bottom of Slow Cooker pot.
3. Rinse Chicken Breasts under cool running water & place on Carrots.
4. Add 2 Bay leaves.
5. Wash Apple.  Core & cut into chunks.  Add on top of Chicken.
6. Sprinkle on Raisins.
7. Add Curry Powder, Paprika & Garlic Powder.
8. Sprinkle on Dehydrated Onions.
9. In a bowl, combine Water, Flour & 1/4 Cup Chicken Broth.  Stir until smooth.
10. Add remaining Broth to bowl, stir.
11. Add Water, Flour, Broth combo to Slow Cooker pot.
12. Place lid on top.
13. Set temperature to High.  Cook for 4 hours.
14. Start preparing the Rice about 40 Minutes before turning off the Slow Cooker.  Click for Recipe. 

This is absolutely delicious!  Take your Slow Cooker/ Crock Pot out and make this entree.  Full of flavor and very tender!

Enjoy!
Yummy!

     

Slow Cooker Chicken Chili

Chicken Chili

During the frigid winter, mentioning the food Chili always brings visions of hot steaming bowls of a thick red comfort food served in a bowl.  Two days ago in my pantry I located red kidney beans.  I had plum tomatoes. Chicken was in the fridge.  It was the great opportunity to take out my Chicken Chili recipe!

This is a great meal to prepare in a Slow Cooker or in a Crock Pot.  I remember finding a variation of it originally in "some" magazine a few years ago when I was writing (typing) a cookbook with easy recipes for my son.  It was the summer after he graduated from college.  That summer a crash course in food & food safety took place in our kitchen.  After coming home from his summer job in the evening, he & I whipped up dinners.  As a mom I needed to know that he had some kitchen experience - before he started the next phase of his education that September.  After all, he could not eat out all the time.  It worked well!  Now, I smile when he & his family are visiting "back home" and he asks if he can help in the kitchen.  :) The answer is always "Yes"!

My younger son learned his basic cooking skills using the same method.  I had compiled 2 cookbooks 3 years earlier.  Whenever he is "back home" he is our "Garlic Mashed Potatoes" guy.  :)  Nice!

Slow Cooker Chicken Chili 

Ingredients:
1 Green Pepper, cut into strips
1- 1 and 1/2 lbs. Boneless Skinless Chicken Breasts
1 Cup sliced Okra - Optional (I use frozen & defrosted.)
1 Tablespoon Dehydrated Onion
1 Tablespoon Dehydrated Parsley
2 cans 14 oz. Red Kidney Beans, drained, rinsed & drained again
1 can Plum Tomatoes - 15- 22 oz. - drained & cut into chunks
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1 teaspoon Cumin
1 teaspoon Oregano
1 can 14.5 oz. Chicken Broth (Low Sodium, Low Fat)
3 Tablespoons Flour

Sometimes 8 oz. Tomato Sauce is added to the pot before placing the lid on top.

Method:

1. Place Pepper Strips in Slow Cooker Pot.
2. Add Boneless Skinless Chicken Breasts on top.
3. Top with sliced Okra.
4. Sprinkle on Onion & Parsley.
5. Add Red Kidney Beans.
6. Top with Tomato Chunks.
7. Sprinkle on Chili Powder, Garlic Powder, Cumin & Oregano.
8. In small bowl blend 3 Tablespoons Flour with about 1 Cup Chicken Broth until smooth.
9. Add remaining Broth to bowl & blend together.
10. Pour liquid over ingredients in Slow Cooker.
11. Add Cover.
12. Cook on High for 3 and 1/2 hours.  Reduce to Medium for 1/2 hour.
13. Before serving, stir Chili.  The tender Chicken breaks into smaller pieces.
14. Ladle into soup bowls. 
15. Enjoy with a dollop of low fat sour cream & rye bread.

After enjoying a delicious dinner containing Okra at the Okra Grill in Mount Pleasant, SC a few years ago, I use Okra in some recipes.  It's a great addition to my Slow Cooker Chicken Chili, so a package of sliced Okra is always on hand in my freezer.

A steaming bowl of Chicken Chili at dinner tastes great during our long lasting "cold snap"!  The remaining portions are in our fridge.  The seasonings in the Chili are absorbed by the other ingredients.  Yes, sometimes Ziploc Freezer Containers of this yummy "comfort food" is placed in the freezer.   
  
We will Enjoy again!
Yummy!

        

~Eggplant Meat Sauce~

Eggplant Meat Sauce
served over Barilla PLUS Penne

It has been a quick Saturday!  Oh sure, it has 24 hours like every day has.  Not too sure where the daytime hours went.  O.K., maybe watching the Boston College Basketball game on ESPN today did take a couple of hours this afternoon!  :)  The snow falling outside reminded me that we are in the winter season.  It's been a relaxing Saturday!  This is when the Ziploc Freezer containers filled with ready made dinners come in so handy.  "What's for dinner?" can be answered by a trip to the freezer.  Today there was no need to spend a large amount of time in my kitchen.  It was a defrost, reheat & eat kind of day!

Eggplant Meat Sauce served over Barilla PLUS Penne was so yummy!  The date labelled on the container of the sauce was August 5, 2013.  During this past August's heat, my Slow Cooker was put to work often containing fresh local veggies.  Dinners were packed away in our large freezer for an evening such as tonight.  The recipe is below:
     
Eggplant Meat Sauce

Ingredients:

(1) Green Pepper, cut into chunks
(1) lb. Ground Beef - Brown in skillet, removes fat
(1) large Eggplant - Cut into slices. Cut each slice in 6 pieces.
(1) small Zucchini - Cut in slices.
Dehydrated Onion, Parsley - as desired
Fresh Spinach - if desired
(1) can Tomatoes - can be whole & cut in quarters or diced
About 28 oz. Tomato Sauce
(1) 6 oz. can Tomato Paste
1/4 teaspoon each Garlic Powder, Oregano, Basil

 Method:

1. Spray Slow Cooker pot with PAM.
2. Brown Ground Beef in skillet.
3. Wash Green Pepper, cut into chunks & place in Slow Cooker's pot.
4. Add browned Ground Beef.
5. Add Eggplant pieces & sliced Zucchini.
6. Add Onions & Parsley. 
7. Cover with Spinach, if desired.
8. Add drained cut/diced Tomatoes.
9. In small bowl mix Tomato Paste with Tomato Sauce until smooth.
10. Add Tomato Sauce/Paste to pot.
11. Add Garlic Powder, Oregano & Basil.
12. Cover with lid.
13. Cook on High (#5) Setting for 4 hours.
14. Serve over Pasta of choice.

This recipe is a keeper to be used again next summer!  It's great to prepare when there is an abundance of fresh local veggies available.  An added plus is that this sauce freezes very well.   

Enjoy!

Yummy!

    

Super Bowl Chili

Super Bowl Chili

Super Bowl Sunday!  The time to get comfy and watch the commercials on t.v.!  Oh, definitely, also focus on the game!  We all have our fave team.  Even years before attending my first Boston College Football game, watching football was a weekend fave activity.  My sons were SuperFans watching their BC Eagles in Alumni Stadium during home games.  Parent Weekends were great!  The tradition lives on, attending games and also following the careers of former BC football players in the Pros!

This Sunday we'll be enjoying the big game.  My West Bend Slow Cooker will be put to work... Chili is on the menu.  Yummy!  Placing the ingredients in the Slow Cooker's pot, adding the cover, setting the temperature to High later reducing to Medium...dinner will be so tasty & it will cook itself!   

(Usually, I place one veggie in the Slow Cooker's pot and then add the meat/chicken.  The pot has a nonstick surface, but I use this precaution, so the browned Ground Beef, in this case, will not become crispy on the bottom.  Green Pepper chunks that have been defrosted from my freezer stash are placed on the bottom.)

Cut into chunks before adding to the pot.

Super Bowl Chili is bursting with flavor.  We enjoy it topped with a dollop of Fat Free Sour Cream.  The creamy mild sour cream is a great contrast to the spicy tomato sauce in the Chili ...Yummy!  There will be extra portions...these will be placed in the fridge...reheated & enjoyed on Tuesday.  :) 

Super Bowl Chili  see:  recipe posted 1/17/12

Ingredients:
1 to 1¼  lbs. Ground Beef
1 small Green Pepper, cut into small chunks
(1) 14.5 oz. can Diced Tomatoes, drained
(2) cans Red Kidney Beans (about 19 oz. each)
Chopped Onions (I use 1 Tablespoon dehydrated Onions.)
Chopped Parsley (I use 1 Tablespoon dehydrated Parsley.)
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
(2) cans Tomato Sauce (15 oz. each)
≈  ≈  ≈  ≈  ≈  ≈
Fat Free Sour Cream - add when serving
Rye Bread - for dunking

Method:

1. Spray nonstick cooking pot of Slow Cooker with PAM.
2. Brown Ground Beef in a frying pan.
3. Place Green Pepper chunks in cooking pot.
4. Add browned Ground Beef.
5. Add drained Diced Tomatoes.
6. Drain Kidney Beans.  Rinse in cold water.  Drain again.
7. Place on top of Tomatoes.
8. Sprinkle on desired amount of chopped Onions & chopped Parsley.
9. Then, sprinkle Chili Powder, Garlic Powder & Oregano on top.
10. Pour Tomato Sauce over top & spread.
11. Place lid on top.
12. Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour.
13. Stir before serving into bowls. 

A bowl of Chili served with a dollop of Fat Free Sour Cream on top...add in a slice of Rye Bread for dunking...Yummy!

Are you getting ready for Super Bowl Sunday???

Go 49ers!!!

   

Savory Steaming Stew

Hot Hearty Beef Stew

Two weeks ago Beef Stew cooked itself in my Slow Cooker after all of the ingredients were added to the pot.  It's great to prepare and then enjoy a no fuss meal at dinner.  Dinner was definitely hot, hearty and filled with veggies and color!

There were extra portions, so enough for dinner servings (again in two days) was placed in the fridge.  Then, the remaining veggie filled stew was packed in 2 cup Ziploc Freezer Containers.  Into the freezer they went!  These homemade nutritious meals waiting in the freezer are perfect for this time of year.  Many "common colds" and other viruses are making their rounds...all part of the season.  Very happy that my family members did get our flu shots!  There can be a day or two when making dinner is not a top priority.  On such a day defrosting a nutritious homemade meal tastes even better.     

As in so many parts of our country, my area has felt the low temps along with the frigid wind chill during the days into nights.  A bowl of savory steaming stew just hits the spot on a cold night like these past few nights! No, my Slow Cooker was not in use yesterday.  A Ziploc Freezer Container of Beef Stew had been placed in the fridge overnight - to defrost - for last night's dinner.  As it reheated in a sauce pot on my stove, about 8 oz. of Tomato Sauce was added.  Thick, seasoned, hot, hearty Beef Stew tasted great!  A slice of Oatmeal Bread dunked into the rich tomato sauce while enjoying the stew...YUM! 

Slow Cooker Beef Stew  see: recipe posted 1/22/12

Ingredients and Method:

1. Spray Slow Cooker's pot with PAM.
2. Rinse 1 lb. Baby Carrots in cold water.  Place on bottom of pot.
3. Rinse about 1 lb. Beef Stewing Meat in cold water.  Cut in chunks and place on Carrots.
4. Layer (1) 16 oz. pkg. defrosted Mixed Veggies on top.
5. Sprinkle on 1/2 teaspoon Oregano and Basil.
6. Add 1/4 teaspoon Garlic Powder (optional).
7. Add desired amount of chopped Onions and Parsley. (I use dehydrated.)
8. Wash (1) Potato and cut into chunks.  Add.
9. Place (1) 14 oz. can diced Tomatoes on top.
10. Top with 28 oz. Tomato Sauce.
11. Set Temperature on High for 3 Hours.  Reduce to Medium for 1 Hour. With my West Bend Slow Cooker I set to #5 and then reduce to #3 and 1/2.

Have you enjoyed Beef Stew at dinner this winter?  Do you freeze the extra portions to enjoy again?  The weekend is a great time to take out your Slow Cooker/Crock Pot!

Enjoy!
Yummy!

          

Eggplant Meat Sauce

Fresh Eggplant!  Mmmm!  A large fresh Eggplant is even better!  I definitely had plans for the veggie as soon as I caught a glimpse of it at the road side stand.  Suddenly, I remembered the rather thin tomato sauces that can be purchased for pasta toppings.  It was time for my West Bend Slow Cooker to do its thing.  Every so often a delicious, nutritious dinner containing tomato sauce really hits the spot.

Eggplant Meat Sauce!  If you have a stocked food pantry, as I do, the needed canned goods are a few steps away.  A zucchini and a handful of fresh spinach were in the fridge.  If I did not have these veggies, but a fresh green pepper was in my crisper, I'd use that instead.  You get the picture - this sauce never is prepped using the same exact ingredients.  It's great! 

This hearty sauce was served over penne.  Yes, there were more servings left after dinner.  You guessed it!  Ziploc Freezer containers were packed and labelled/dated and found their place in our large freezer - after the sauce cooled.  In the colder months a few dinners will take only a few minutes to prepare.

**My Slow Cooker's removable pot has a nonstick coating.  I still spray it lightly with PAM.  I also always place a veggie (in this scenario I had some cooked pasta) on the bottom.  Usually in a Slow Cooker/Crock Pot the meat/chicken is placed on the bottom.  For me it's the second food to go in.  This eliminates any slightly dry meat on the bottom.

Eggplant Meat Sauce

Ingredients:

(1) large Eggplant - Cut into slices and then cut each slice in 6 pieces.
1/4 Cup leftover Pasta, if desired
(1) lb. Ground Beef - Brown in skillet, removes fat
(1) small Zucchini - cut in slices.
Fresh Spinach - if desired & available
About 28 oz. Tomato Sauce
(1) can Tomatoes - can be whole & cut in quarters or diced
(1) 6 oz. can Tomato Paste
Dehydrated Onion, Parsley - as desired
1/4 teaspoon each Garlic Powder, Oregano, Basil

Method:

1. Spray Slow Cooker pot with PAM.
2. Brown Ground Beef in skillet.
3. Place Pasta in pot.
4. Add browned Ground Beef.
5. Add sliced Zucchini & Eggplant pieces.
6. Add Onions & Parsley. 
7. Cover with Spinach, if desired.
8. Add drained cut/diced Tomatoes.
9. In small bowl mix Tomato Paste with Tomato Sauce until smooth.
10. Add Tomato Sauce/Paste to pot.
11. Add Garlic Powder, Oregano & Basil.
12. Cover with lid.
13. Cook on High (#5) Setting for 4 hours.
14. Serve over Pasta of choice.

Using a Slow Cooker/Crock Pot during these HHH days of summer is wonderful!   

Enjoy!
Yummy!

~Rice Was Nice~

Rice really was nice!  Actually, it was great!  This past week our local weathermen did indicate in their forecasts that we could get temps in the 90°F range and it could stay around for a heat wave.  The first day our thermometer read 98°F, so we spent as little time as possible outside.  The next two 90°F + days also brought an appreciation of our A/C during our first heat wave of the summer!  My kitchen remained as cool as possible.  It was the time to locate a container of Chicken Florentine a la Slow Cooker in the freezer and defrost it overnight in the fridge.  An easy dinner for one hot evening!

Any season of the year we always enjoy this Slow Cooker/Crock Pot dinner.  Extra portions are placed in our freezer for busy days... Usually,  I serve the defrosted & reheated Chicken Florentine over No Yolk Noodles, but for some reason Rice sounded delicious.  Yum!  It was! The extra cooked Rice?  It was used in another tasty dinner over the weekend.  :) 

Rice

Ingredients:

1 Cup White Rice - I use Uncle Ben's.
1 can (14.5 oz.)  College Inn Chicken Broth Light & Fat Free
1.5 oz. Cold Water
3/4 teaspoons Salt
2 teaspoons Dried Parsley

***Use 2 Qt. saucepan with lid.

Method:

1. Add 1 Cup Rice to 2 qt. saucepan.
2. Add Chicken Broth + Cold Water to equal 16 oz.
3. Add 3/4 teaspoon Salt and Parsley.
4. Stir all.
5. Bring to a boil.  Reduce heat to simmer and cover with lid.
6. Simmer 14 Minutes.
7. Remove from heat + burner.
8. Do not remove lid.
9. Let stand 20 Minutes.
10. Fluff with fork and serve.

This is a very easy method to cook Rice.  However, do not let it over boil on the stove top while covered and is simmering.

Chicken Broth + Parsley add delicious flavorings to Rice! 
Enjoy!
Yummy!