French's Slow Cooker Beef Stew

Total Time: 9 hrs 10 mins Preparation Time: 10 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 2 lbs stew beef stew meat, cubed
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 2 (12 ounce) jars heinz beef gravy
• 1/4-1/3 cup french's classic worcestershire sauce
• 1 lb small potato, halved
• 1 1/2 cups baby carrots
• 2 cups frozen peas, thawed
• 2 tablespoons olive oil
• salt and pepper

Recipe

• 1 season meat with salt and pepper to taste.
• 2 brown meat in 2 tablespoons olive oil in skillet then transfer carefully to slow cooker.
• 3 in slow cooker stir in remaining ingredients except peas.
• 4 cover and cook on high for 4 1/2 hours or 9 hours on low.
• 5 add peas during last 30 minutes of cooking.
• 6 serve stew with thick crusty bread if desired.

Crockpot Sweet And Saucy Chicken And Potatoes

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 8 bone-in skinless chicken pieces
• 5 potatoes
• 3 carrots
• 1 stalk celery
• 3/4 cup ketchup
• 1 tablespoon honey dijon mustard
• 1/2 cup vh brand sweet and sour sauce
• five season salt

Recipe

• 1 1. layer skinned chicken in crockpot.
• 2 2. mix ketchup, honey dijon mustard, and sweet and sour sauce - pour over chicken.
• 3 3. peel and cut potatoes and carrots; chop celery. add vegetables to crockpot on top of chicken. season with five season salt or your favourite blend.
• 4 4. cook on high for 4 hours or low for 6-7 hours.

Japanese Vegetable Soup With Chicken (kenchin-jiru)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 ounces burdock root (gobo)
• 2 cups cold water
• 1 teaspoon vinegar
• 1 medium potato, pared
• 4 ounces daikon radishes, pared
• 1 large carrot, pared
• 2 -3 large green onions
• 4 fresh shiitake mushrooms
• 10 ounces tofu
• 1 teaspoon vegetable oil
• 1 teaspoon sesame oil
• 4 ounces ground chicken
• 5 cups dashi
• 1 tablespoon soy sauce
• 1 teaspoon salt (to taste)
• shichimi togarashi (seven-spice powder) or sansho, powder

Recipe

• 1 scrape burdock root with the back of a knife to remove all skin. shave root diagonally into narrow, thin shavings, about 1 inch long. place shavings in a mixture of 1 cup of cold water and he vinegar. soak 3-4 minutes; rinse under cold running water and drain.
• 2 cut potato lengthwise into quarters; cut quarters crosswise into thin slices. place in remaining cup of cold water; soak five minutes. drain.
• 3 cut daikon and carrot lengthwise into quarters; cut quarters crosswise into thin slices. cut green onions crosswise into 1/2 inch lengths. remove and discard mushroom stems. cut caps into halves; cut halves crosswise into thin slices.
• 4 place tofu in strainer; using fork, break tofu into pieces no larger than 1/2 inch. rinse and drain.
• 5 heat the oils in a 3-quart saucepan over high heat 1 minute; add chicken and saute, stirring constantly, until chicken is cooked, about 3 minutes.
• 6 add burdock, potato, daikon, and carrot to chicken. saute, stirring constantly, 2 to 3 minutes.
• 7 add dashi, soy sauce, and salt to chicken mixture. heat to boiling, then reduce heat to medium-high. boil gently until vegetables are tender, about 5 minutes, skimming any foam, if needed.
• 8 stir mushrooms and tofu into soup; cook 2 minutes. stir green onions into soup and remove from heat.
• 9 ladle soup into 4 soup bowls and serve immediately. pass seven spice powder or sansho at table.

Healthy Slow Cooker Creamy Chicken And Vegetables

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 (4 lb) frying chicken, skin removed (i plan to use chicken boneless skinless chicken breasts)
• 2 lbs red potatoes, cut in half
• 1 lb baby carrots
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (14 ounce) can low sodium chicken broth
• 1/4 cup water
• 1/4 teaspoon pepper
• 1 teaspoon dried marjoram
• 1/4 cup flour
• 1 1/2 cups low-fat sour cream (low fat sour cream creates the wonderfully creamy sauce for this healthy chicken and vegetable dinne)

Recipe

• 1 combine all ingredients except sour cream and flour in a 4-5 quart slow cooker. cover and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender.
• 2 in a small bowl, mix sour cream and flour with a wire whisk. slowly stir in about 1/4 cup of the hot liquid from the crockpot and blend well. then add mixture to crockpot and stir. cook until sauce thickens, about 6-8 minutes. serve with hot cooked pasta, couscous, or brown rice.

Fresh Baby Food - Veggies

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup vegetables (potatoes, carrots, yellow squash, green beans, or peas. should be fresh or frozen and cooked without)
• 4 -8 tablespoons water (or breastmilk or baby formula, to reach desired consistancy)

Recipe

• 1 puree vegetables and liquid in blender until smooth. serve or freeze.
• 2 note: after trying single foods, try to use combinations such as potatoes and carrots or carrots and peas.

Jasmine Rice Salad With Fresh Ginger Dressing

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 jasmine tea bag
• 1 cup jasmine rice
• 1 cup fresh green peas (frozen can be used-thawed to room temperature)
• 1 large carrot, thinly sliced
• 3 tablespoons vegetable oil (more or less)
• 2 tablespoons regular sesame oil
• 1/3 cup rice vinegar
• 1 1/2 teaspoons freshly grated fresh ginger, to taste (not dried ginger)

Recipe

• 1 steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. discard tea bag, bring water to boil, and add the jasmine rice.
• 2 cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
• 3 remove rice from pan and allow to cool.
• 4 microwave or steam the green peas just until tender. drain and rinse with cold water to stop cooking process. once cooled, toss with the carrots and cooled rice.
• 5 *combine the dressing ingredients in a bowl then toss well with the rice mixture. transfer to a salad bowl.
• 6 serve chilled or at room temperature.
• 7 *salad dressing can be prepared several hours in advance to allow to marinate if you desire.

Iced Spinach Soup

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil or 2 tablespoons canola oil
• 1/2 cup onion, chopped
• 1 1/2 teaspoons dry mustard
• 3/4 teaspoon nutmeg
• 2 cups chicken stock
• 1 (16 ounce) package frozen chopped spinach
• 1 cup carrot, grated
• 2 cups milk
• 2 cups nonfat plain yogurt
• salt & pepper
• 1 lemon, sliced thinly for garnish (optional)

Recipe

• 1 saute onion in oil until tender; stir in mustard and nutmeg. add chicken stock and bring to a boil; add carrots and cook over medium heat until tender. spinach goes in last -- cook only till it's well thawed.
• 2 allow mixture to cool to lukewarm, then puree in blender or food processor. add milk, cover, and refrigerate until well chilled (up to overnight). add salt & freshly ground pepper to taste.
• 3 serve (preferably in chilled bowls) with a large dollop of yogurt and a sprinkling of freshly grated nutmeg. garnish each serving with a thin slice of lemon if desired.

Crockpot Chicken & Wild Rice

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 2 lbs chicken breasts
• 6 ounces uncle ben's herb roasted chicken long grain and wild rice blend
• 1 (8 ounce) can water chestnuts, drained
• 3 large carrots, sliced
• 1 cup celery, chopped (optional)
• 2 (10 3/4 ounce) cans cream of celery soup (or whatever cream soup you have on hand)
• 1 1/2 cups water

Recipe

• 1 stir the soup, water, carrots, water chesnuts, (celery), rice and seasoning packet in a 4 quart crockpot.
• 2 add the chicken and turn to coat.
• 3 cover and cook on low 5 to 7 hours (depending on your crockpot - mine only takes 5 hours) or until the chicken is cooked through and the rice is tender.

Easy Chicken Jalfrezi With Vegetables

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, diced
• 3 potatoes, peeled and cubed
• 3 carrots, peeled and cubed
• 2 cups leftover cubed roasted cooked chicken
• 1 (14 1/2 ounce) jar patak original jalfrezi cooking sauce
• 7 ounces water or 7 ounces chicken broth
• 1/2 green pepper, diced

Recipe

• 1 over medium heat, heat olive oil in heavy frying pan.
• 2 saute onion, potatoes and carrots until browned.
• 3 add chicken, sauce, green peppers and broth.
• 4 heat to just a boil, cover and reduce to low.
• 5 simmer on low until potatoes and carrots are tender at least 1 hour.
• 6 serve over rice.

Crockpot Tomato Basil Parmesan Soup

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 (14 ounce) cans diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely diced carrot
• 4 cups chicken broth (i used 4 cups of water chicken bouillon cubes)
• 4 chicken bouillon cubes
• 1 onion, finely diced
• 1/2 bay leaf
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 1/2 cup butter
• 1/2 cup flour
• 1 cup parmesan cheese
• 2 cups half-and-half, warmed
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 in a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
• 2 cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
• 3 about an hour before serving prepare a roux: melt butter and whisk in flour until smooth.
• 4 slowly stir in 1 cup hot soup from the slow cooker. add another 3 cups soup and stir until smooth.
• 5 add all back into the slow cooker. stir and add parmesan cheese, warmed half-and-half, salt, and pepper. cover and cook on low for another hour until ready to serve. serve with fresh hot bread.

Chinese Fried Rice

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 eggs, beaten
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 4 green onions, finely chopped
• 1 carrot, finely chopped
• 1/2 cup frozen peas
• 2 tablespoons olive oil
• 4 cups cold cooked rice
• 1 chicken bouillon cube
• 2 tablespoons water
• 1/4 teaspoon garlic powder
• 3 tablespoons light soy sauce
• 2 teaspoons sesame oil

Recipe

• 1 on low heat place 1 tablespoon of olive oil in large saucepan or wok. cook beaten egg briefly, breaking into pieces. remove and set aside.
• 2 add 2 tablespoons olive to saucepan or wok. add onions, carrot and peas. stir-fry for 2 minutes.
• 3 dissolve chicken bouillon cube in the 2 tablespoons water. place in pan and add cold rice, garlic powder, soy sauce and sesame oil. toss lightly to mix well and heat for 3 minutes. add in egg pieces and mix.
• 4 additional soy sauce may be added to taste. (one cup of finely chopped lamb or chicken pieces may be added.)
• 5 serve and enjoy!

Japanese Vegetable Barbecue

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup dark soy sauce
• 1/2 cup sake
• 1/4 cup mirin
• 1 tablespoon sugar (or, omit mirin and increase sweetener to 2 tbsp.) or 1 tablespoon honey (or, omit mirin and increase sweetener to 2 tbsp.)
• 2 medium carrots
• 2 small potatoes
• 2 onions
• 4 small leeks
• 1 green pepper
• 1/4 lb small mushroom
• vegetable oil
• japanese seven-spice pepper (shichimi togarashi)

Recipe

• 1 bring the sauce ingredients to a boil in a small saucepan and set aside. wash and trim the vegetables. cut the carrots into 1/2-inch slices and cut the potatoes into small chunks. peel the onions, then halve and slice into half-moons. slice the leeks into 1 1/2 inch lengths. cut the pepper into 1-inch squares. wipe and trim the mushrooms and remove the stems;cut a cross in each mushroom cap. soak long bamboo skewers in water. thread each type of vegetable separately onto them, or onto metal skewers.lay the onion slices on the table and carefully insert a skewer into each piece to hold them in neat half-moons. slide a skewer horizontally through the mushroom caps. simply skewer the other vegetables. pat them dry and brush with oil.
• 2 preheat the broiler or grill to very hot and broil the vegetables for 1 or 2 minutes, turning occasionally. brush them thickly with sauce and return to the heat.continue to cook, brushing 2 or 3 times with the sauce, until they are tender but not overcooked and dry.
• 3 slide the vegetables off the skewers onto small plates and serve immediately. sprinkle with a little seven-spice powder before eating.
• 4 note: if available, the following foods also are delicious and very popular cooked this way in japan: deep-fried tofu, in cubes; shelled, boiled, and peeled gingko nuts;boiled and peeled quail eggs; and thinly sliced lotus root.

Grammamaz's Pot Roast

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 5 lbs chuck roast (boneless or bone-in with as much fat removed as possible)
• 1/4 cup flour
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 teaspoon garlic
• 2 stalks celery, sliced
• 1 can rotel tomatoes, w/chilies mild
• 1 bay leaf
• 3 carrots, pared & cut into slices
• 1 rutabaga, pared and cut into bite-size cubes
• 3 parsnips, pared and cut into slices

Recipe

• 1 pre-heat oven to 350 deg.
• 2 flour the chuck roast; do not discard remaining flour.
• 3 brown in olive oil in hot frying pan.
• 4 transfer meat to good sized baking dish with a cover.
• 5 brown onions, garlic and celery in same pan in which you browned meat.
• 6 stir in remaining flour then transfer to all baking dish.
• 7 add tomatoes to frying pan to get all the browned bits, then put into baking dish.
• 8 add bay leaf.
• 9 cover and cook for 2 hours.
• 10 remove from oven and add vegetables.
• 11 cook for â½ hour.
• 12 taste for flavor.
• 13 add salt, if necessary.
• 14 cook for another â½ hour.
• 15 remove from oven.
• 16 put meat on platter surrounded by vegetables.
• 17 serve gravy separately.

Healthy Split Pea Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 cups dried split peas
• 8 cups water
• 2 tablespoons canola oil
• 1 medium onion, chopped
• 4 large carrots, chopped
• 3 stalks celery, chopped
• 1 tablespoon soy sauce or 2 tablespoons braggs liquid aminos
• sea salt
• black pepper
• lemon wedge (optional)

Recipe

• 1 in an 8 quart saucepan, saute onions and carrots in the canola oil with a little salt until onions are soft, about 1-2 minutes.
• 2 add water, split peas and a bit more salt. bring to a boil and reduce to simmer. let simmer for 1 hour, partially covered.
• 3 add celery, soy sauce or bragg's, additional salt and pepper to taste. simmer for an additional 30 minutes, uncovered.
• 4 serve with a squeeze of lemon if desired.

Fried Taters Et Al

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 medium potatoes
• 1/2 large onion
• 2 cups eggplants
• 1 large carrot
• 1 bell pepper, sliced any color
• 1/2 cup asiago cheese

Recipe

• 1 peel and cube an eggplant. i use about 3/4 of one in this recipe, place the eggplant in a colander and add salt to remove water. after about an hour rinse the eggplant and squeeze dry. place 2 tablespoons of olive oil in a skillet and bring to a medium temperature. add thinly slice potatoes, onion, carrot, peppers, and egg plant to the skillet. cook until done. serve hot and we like this recipe with asiago cheese. this recipe can be expanded easily for additional company. enjoy.

Jasmine Rice Soup With Mushrooms And Crispy Garlic

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons garlic, coarsely chopped
• 1/2 teaspoon pepper, freshly ground
• 1/4 cup cilantro roots, and stems coarsely chopped
• 5 cups vegetable stock
• 1 tablespoon vegetable oil
• 1 cup mushroom, thinly sliced
• 1 1/4 teaspoons salt
• 8 ounces seitan or 8 ounces tofu
• 1/2 cup carrot, shredded
• 1/2 teaspoon sugar
• 1 1/2 cups jasmine rice, cooked
• 2 green onions, thinly sliced crosswise
• 1/4 cup fresh cilantro, minced
• 1/4 cup crispy garlic in oil

Recipe

• 1 in a blender, combine the garlic, pepper, cilantro roots, and 1/2 cup vegetable stock. blend until smooth.
• 2 in a saucepan, combine 4 1/2 cups of vegetable stock with this puree, and bring to a boil over medium heat. reduce heat to simmer.
• 3 meanwhile, in a skillet over med-high heat, warm the vegetable oil. add the mushrooms and cook until tender. remove from the heat and season with 1/4 tsp of salt.
• 4 stir in the sauteed mushrooms, wheat gluten, carrots, one tsp salt, and sugar. cook for five minutes. add the rice and simmer an additional five minutes, stirring occasionally.
• 5 stir in the green onions and remove from the heat.
• 6 serve hot or warm with minced cilantro and crispy garlic in oil*.
• 7 *sautee 3 tbs garlic in 1/4 cup oil until crisp and golden. see full recipe on this site.
• 8 this soup lends itself to many variations. i have used all button mushrooms, all dried shitake mushrooms, and several combinations of fresh and dried types. i have also added spinach, chard, or watercress. it is also good with thai basil in addition to or instead of cilantro.

Crockpot Chicken Chili With Vegetables

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 2 (15 ounce) cans kidney beans
• 1 (15 ounce) can black beans
• 1 (10 ounce) can rotel tomatoes
• 2 medium tomatoes
• 1 kohlrabi
• 1/4 cup quinoa
• 1/2 medium bell pepper
• 2 tablespoons chili powder
• 1 (4 ounce) can bell peppers
• 2 medium carrots
• 1 medium zucchini
• 1/2 large onion
• 2 chicken sausage
• 2 tablespoons masa harina flour

Recipe

• 1 using a mandolin, slice the zucchini, kohlrabi, peppers, carrots, and onion into the crockpot.
• 2 slice sausage (i used the chicken feta sausage at 120 calories per sausage. if you have them frozen and slightly thaw, you can get very thin slices with the mandolin.).
• 3 add everything to the crock pot.
• 4 sprinkle in chili powder.
• 5 cook on med for 4 hours, stirring every now and again.
• 6 add masa as needed if you want a thicker chili.
• 7 variations: add some taco seasoning rather than chili powder, along with 1 cup corn, for a mexican chili. add a can of chicken broth to make a soup. this makes multiple meals for us. we do it as chili, add broth for soup (with more spices), drain beans and make burritos. just an easy way to make a lot of food to feed two or three people for a week.

Crockpot Chicken And Vegetables

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 3
• 3 chicken breasts
• 1 onion
• 1 -2 cup baby carrots
• 6 new potatoes, halved
• 1/4 cup wine
• 1/4 cup chicken broth
• salt, to taste
• 1/2 teaspoon paprika
• 1 teaspoon pepper
• 1/2 teaspoon thyme

Recipe

• 1 cut onions into wedges and place on the bottom of the crock pot. add the carrots. cut the the potatoes in half or fourths. next, add the wine and broth. sprinkle the thyme, half the pepper, and salt over the vegetables. then, place the breasts on top. rub the paprika and the remaining salt and pepper into the skin of the chicken. cook on low for eight hours.

Crockpot Split Pea, Lentil, And Barley Soup Aka Weight Watchers

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 3
• 4 ounces dried split peas
• 1 1/2 ounces barley
• 1 1/2 ounces brown lentils
• 3/4 cup turkey pepperoni (or any smoky meat you want, or omit completely!)
• 1 medium onion, chopped
• 1/4 cup carrot, diced
• 1 garlic clove, minced
• 2 bay leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups fat-free chicken broth

Recipe

• 1 in a slow cooker, layer every ingredient except the broth in order listed (do not stir). boil broth, then add to slow cooker. cover and cook on high for 4-5 hours or until vegetables are tender. 3discard bay leaves before serving.

Gigantes (greek Giant Baked Beans)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 lb dried butter beans (soaked overnight) or 1 lb dried lima beans (soaked overnight)
• 1 large onion, chopped (about 1 1/2 cups)
• 1 (16 ounce) can diced tomatoes with juice (concasse)
• 1 yellow bell pepper, chopped into 1/2 inch pieces
• 1 red bell pepper, chopped into 1/2 inch pieces
• 4 -5 garlic cloves, minced
• 3 large carrots, chopped into 1/2 inch pieces
• 2 stalks celery & leaves, chopped into 1/2 inch pieces
• 3/4 cup olive oil
• 1/2 lb bacon, chopped (or 6 oz. bacon and 6 oz good quality lamb sausage, cut up) (optional)
• 1/2 teaspoon pepper
• 2 vegetable bouillon cubes
• 2 tablespoons ketchup
• 2 tablespoons fresh dill, minced
• enough hot water, to cover beans by 1 inch

Recipe

• 1 cook the pre-soaked beans in a pressure cooker, with enough water to cover by one inch, for 20 minutes and allow to sit, undisturbed, for 2-3 hours before proceeding with recipe.
• 2 tip the beans into a large baking pan.
• 3 add all of the remaining ingredients, except the dill, and stir well to distribute.
• 4 pour over enough hot water to cover beans by 1".
• 5 place pan in oven and set oven to 400°f.
• 6 bake for 2 hours. check, if you like your beans more tender, cook them a half hour longer.
• 7 stir dill in for last 15 minutes of baking.
• 8 there will still be plenty of juices in the pan, but these will be absorbed by the beans and thicken as the beans cool.
• 9 like nearly all bean recipes, these only improve the next day, and the day after next.
• 10 in greece, these beans would constitute the main, 'vegetarian' meal and would not include the bacon, which is my own addition. we often eat meatless, especially when we're fasting. with or without the bacon or sausage, this is good eating, especially with a big chunk of sharp feta cheese on the side to nibble on between bites of beans and slurps of sauce and some good, honest, crusty bread to clean your plate up with. :-).

Crockpot Vegan Veggie Stew

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 2 medium onions, chopped
• 3 stalks celery, chopped
• 2 cups whole baby carrots
• 4 medium potatoes, chopped
• 1 cup whole cherry tomatoes
• 2 cups kale, chopped
• 1 cup pasta
• 1 low-sodium vegetable bouillon cube
• 2 tablespoons soy sauce
• 2 tablespoons hot sauce (to taste)
• 4 cups water

Recipe

• 1 chop veggies in large irregular shapes so they don't disappear and make this a soup instead of a stew. add all ingredients including uncooked pasta into crockpot, and put the lid on. set on low for 6-8 hours or high for 4-6 hours. serve with hot sauce if desired.

Easy Chicken Pot Pie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 1 onion, diced
• 4 large carrots, peeled and cut into bite size pieces
• 3 -4 stalks celery, chopped into bite size pieces
• 6 cups chicken broth
• 6 medium potatoes, peeled and cut into bite size pieces
• 2 cups frozen peas
• 2 cups cooked chicken, cut into bite size pieces
• salt & pepper
• 1 -2 teaspoon poultry seasoning
• 1/2 teaspoon thyme
• 1/3 cup water
• 2 tablespoons arrowroot or 2 tablespoons flour
• 1 cup milk
• 1 cup mayonnaise
• 1 cup flour

Recipe

• 1 in a large pot cook onions, carrots, and celery until slightly tender. add potatoes and broth. cook until potatoes are tender. add peas, chicken, and seasonings to taste. mix cornstarch or flour with cold water, stirring well. stir that mixture into the broth & veggies mixture when it has come to a boil cooking for about one minute and giving it time to thicken. pour contents of pot into a 9x13 baking dish.
• 2 in a separate bowl, stir together milk, mayonnaise, and flour. spread mixture over the veggies into the baking dish.
• 3 bake in a 350 degree oven for about 45 minutes or until the crust is golden.

Healthy Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 2 large carrots, peeled and diced
• 1 medium onion, diced
• 2 stalks celery
• 1 cup sweet potato, peeled and diced
• 1/4 cup quinoa
• 1 cup spinach
• 1 (14 1/2 ounce) can natural low sodium chicken broth
• 14 1/2 ounces water
• 1/2 cup cooked ground beef
• 1 tablespoon extra virgin olive oil
• 1 teaspoon pepper

Recipe

• 1 dice, chop veggies.
• 2 sautee onions in olive oil until soft.
• 3 add carrots, celery, sweet potato, and quinoa sautee for about 3 minutes, add broth and water.
• 4 cook for 15 minutes, or until sweet potato is almost fork tender. add cooked beef and spinach simmer 5 minutes. turn off the burner and let sit for an additional 5 minutes.
• 5 and salt and pepper to taste.

Crockpot Lamb Pot Roast

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 4 lbs lamb roast, bone-in
• salt and pepper
• 1 tablespoon oil
• 40 g onion soup mix
• 1 cup water or 1 cup chicken broth
• 1 teaspoon minced garlic
• 2 tablespoons worcestershire sauce
• 1 teaspoon montreal steak spice

Recipe

• 1 season roast well with salt and pepper.
• 2 brown all over in hot oil, then place in crockpot.
• 3 sprinkle with dry onion soup mix.
• 4 deglaze pan with water or broth.
• 5 add remaining ingredients.
• 6 pour over roast in crockpot.
• 7 cover, cook on low 8-10 hours.
• 8 if desired, thicken broth into gravy.
• 9 notes -- you may also add potatoes, carrots, onions, celery to the crockpot, if yours is large enough to accomodate them -- mine is not! you may also adjust the amounts of the seasonings to your taste. in my crockpot, this is done after 9 hours. lamb should reach an internal temp of 71-76 celcius for medium/well, or higher for well done.

Festive Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 3 cups shredded carrots
• 3 cups chopped apples
• 1/2 cup crushed pineapple, undrained
• 1/2 cup grapes, sliced in half
• 1 stalk celery, diced
• 1/2 cup chopped nuts (i like walnuts)
• 8 ounces lemon yogurt or 8 ounces vanilla yogurt
• sugar or splenda sugar substitute

Recipe

• 1 in a bowl, combine all ingredients. sprinkle with sugar or splenda to sweeten to taste. throw in a few raisins and sunflower seeds, if you like. refrigerate overnight.

Fresh And Easy Sweet And Sour Lamb Noodles

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons wine vinegar or 2 tablespoons rice wine vinegar
• 6 ounces medium egg noodles (precooked, drained then mixed with a little oil, at room temperature for cooking)
• 2 tablespoons peanut oil
• 12 ounces lean lamb, cut into strips
• 1 piece fresh ginger, peeled chopped (1 inch)
• 1 garlic clove, minced
• 4 ounces snow peas, halved in length
• 1 large carrot, cut into strips
• 6 ounces bean sprouts
• 1 (7 ounce) can bamboo shoots, drained

Recipe

• 1 place the ketchup, brown sugar and vinegar in a small saucepan and heat gently for 2-3 minutes, until the sugar has dissolved. set aside.
• 2 heat the oil in a wok or large heavy bottomed frying pan and cook the lamb strips over high heat for 2-3 minutes, until beginning to turn golden, then add the ginger, garlic, snow peas and carrot.
• 3 stir-fry for a further 2 minutes, then add the bean sprouts and bamboo shoots. stir-fry for 1 more minute, until all ingredients are piping hot.
• 4 add the noodles and sauce and toss over the heat using 2 spoons to mix really well and heat through. serve in warm serving bowls.

Crockpot Lamb Chops Supreme

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 12 ounces barbecue sauce
• 3 large carrots
• 4 lamb loin chops with bone
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon cooking oil
• 1 (120 g) box stove top stuffing mix

Recipe

• 1 coat a 6 quart crockpot with cooking oil spray for easy cleanup.
• 2 pour 1/2 the barbecue sauce into crockpot.
• 3 peel and chunk carrots and put them in the pot.
• 4 sprinkle salt and pepper on both sides of chops and brown them in a large frying pan for 3 minutes on each side.
• 5 spread the rest of the barbecue sauce on each side of the chops and place them on top of the carrots.
• 6 prepare the stove top stuffing and after dividing it into 4 servings place one serving on each chop.
• 7 cook on high for 21/2 hours.

Japanese Teriyaki Tofu

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 package extra firm tofu, cubed 1/2 inch cubes
• 1 cup onion, minced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, peeled & minced
• 1 cup carrot, grated
• 1 cup daikon radish, diced 1/2 " cubes
• 1 tablespoon lite olive oil (or other veggie oil)
• 1 cup bell pepper, diced (red & green)
• 1 1/2 cups teriyaki sauce, ready prepared,thick style
• 1 cup snow peas, sliced on the diagonal
• 1 cup bean sprouts
• 2 tablespoons cilantro or 2 tablespoons regular parsley, chopped

Recipe

• 1 saute the garlic, onion,ginger,carrot& daikon in the olive oil about 5 minutes.
• 2 add peppers& tofu saute 3 minutes.
• 3 add teriyaki sauce, snow peas, bean sprouts& cilantro.
• 4 stir, cover,& simmer for 1 minute.
• 5 serve with rice or noodles.

Maionese Brazilian Potato Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 4 -5 large potatoes, peeled
• 2 carrots
• 1/3 cup green beans
• 1 cup peas
• 10 olives, diced
• 1/3 cup hearts of palm, chopped
• 1 (12 ounce) jar mayonnaise
• 1 tablespoon chopped green onion
• 1 dash olive oil
• 1 pinch chopped parsley (optional)
• salt and pepper

Recipe

• 1 rinse the potatoes, cube, boil until tender but not mushy.
• 2 peel and dice the carrots, cook until tender.
• 3 chop the green beans (i use frozen, defrosted, precooked ones) to size preferred. place in bowl with cooked carrots, add defrosted peas and diced palm hearts(you can get them at specialty stores, and trader joes and cost plus often carry them) and olives.
• 4 to the bowl, now add your potatoes, oil, onion, salt, pepper, and parsley. slowly fold in the mayonnaise, you may not need all of it as it is to taste.
• 5 the salad does not taste incredible right after mixing, you will need to let it set in the fridge, covered, until cool, or even overnight.

Chicken Of The Cccccccccccs Salad

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1/2 lb chicken (boneless, skinless)
• 1 teaspoon oyster sauce
• 1 teaspoon olive oil
• 2 garlic cloves (shaved or thinly sliced)
• 1/2 cup cashews (chopped and ground)
• 1/4 cup celery leaves
• 2 carrots (shaved with a carrot curler)
• 4 ounces baby corn (drained)
• 4 ounces water chestnuts (shaved or sliced very thin)
• 1/8 teaspoon chives
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon curry
• 1/8 teaspoon coriander seed
• 1/2 teaspoon chinese five spice powder

Recipe

• 1 tenderize and marinade chicken overnight in the oyster sauce. cut chicken into 1/2 inch bite-size pieces. saute chicken with all spices and garlic in olive oil until done. meanwhile, shave carrots with a carrot curler and form into rose shapes. arrange carrots on a salad plate.shave water chestnuts and cashews on top. place celery leaves around for garnish and eating. equally distribute chicken on plates. add your favorite dressing if desired. enjoy!

Gigi's Copper Penny Carrots

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs carrots, sliced and cooked
• 1 green pepper, chopped
• 1 (10 1/2 ounce) can tomato soup
• 1/2 cup oil
• 1 cup sugar
• 3/4 cup vinegar
• 1 teaspoon mustard
• 1 teaspoon worcestershire sauce
• salt and pepper

Recipe

• 1 combine all ingredients in casserole dish.
• 2 bake at 350 until bubbly.

Crockpot Bean And Sweet Potato Stew

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 7
• 3/4 cup carrot (finely chopped)
• 1 cup onion (finely chopped)
• 2 celery ribs (finely chopped)
• 4 garlic cloves (finely chopped)
• 2 sweet potatoes (peeled and chopped into cubes)
• 2 bay leaves
• 1/3 cup olive oil
• 1 (14 ounce) can vegetable broth
• water
• 1 lb great northern bean (dried)
• 1 tablespoon kosher salt
• 1 tablespoon garam masala

Recipe

• 1 toss first eight ingredients into crock pot.
• 2 quick soak the great northern beans by putting them into a large pot filled with 6 cups of water and bringing to a rolling boil. let boil for an additional 2-3 minutes. let beans soak for an hour, then drain beans and add to crockpot.
• 3 add enough water to cover all of the ingredients in the crockpot by an inch.
• 4 set crock pot to high and let cook for 5 hours.
• 5 turn crock pot down to low, add salt and garam malasa and stir.
• 6 let sit an additional 1-2 hours. (the longer you let it go, the softer and more broken down the ingredients become).
• 7 give one more good stir and serve.

Crockpot Vegetable Broth

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 gallon vegetables, peelings and ends
• 12 black peppercorns
• 2 bay leaves
• water, as needed

Recipe

• 1 start with a gallon-size bag of vegetable peelings (potatoes; any kind of onion - yellow, , green shallots etc,; zucchini,and carrots). as you have them, add them to a freezer bag and put them into the freezer, adding more until the bag is bulging.
• 2 when ready to make, put the frozen vegetables into a large slow cooker/crockpot. i have a large oval crockpot. add remaining ingredients, filling the water to the top of the crockpot.
• 3 cover and put the crokpot on high and cook around 8 hours.
• 4 turn off heat and let cool.
• 5 strain the vegetables, pressing out as much of the juice from the vegetables as possible.
• 6 either use or freeze for another time.
• 7 sometimes you see vegetable broths with lots of seasonings in them, but that can ruin the recipe that you are adding the broth to, so i make a very lightly seasoned broth.
• 8 a chicken broth can be made by putting a whole chicken (or pieces) into a crockpot. if you want to add a few pieces of celery and/or carrots to the chicken you can, but that is optional.

Easy Chicken Pot Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 refrigerated pie crusts
• 1 lb cubed cooked chicken
• 1 (10 ounce) package frozen peas and carrots
• 1/2 cup onion, chopped
• 1 (10 ounce) can cream of potato soup
• 1/3-1/2 cup milk
• 1/4-1/2 teaspoon poultry seasoning or 1/4-1/2 teaspoon dried thyme

Recipe

• 1 preheat the oven to 375 degrees.
• 2 line a 9" pie plate with one crust.
• 3 combine all of the other ingredients, adding salt and pepper to taste.
• 4 pour into the pie dish and top with the second crust.
• 5 seal and crimp the edges.
• 6 make slits in top of crust to vent.
• 7 bake 45 to 50 minutes.

Jazzy Miso Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 pieces dried kelp, kombo (2-3 inch piece)
• 6 cups cold water
• 1 cup packaged dried tuna bonito flakes (katso bushi)
• 1/2 cup dried wakame seaweed (a type of seaweed)
• 1/4 cup shiro miso (/yellow fermented soy bean paste)
• 6 cups dashi
• 1/2 lb soft tofu, drained and cut into 1/2 cubes
• 1/4 cup thinly sliced green onion (scallions)
• 1/2 cup chopped baby bok choy (optional)
• 1/4 cup bean sprouts (optional)
• 1/4 cup julienned carrot (optional)
• 12 -18 individual snow peas (optional)
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons low sodium soy sauce

Recipe

• 1 prepare dashi as follows.
• 2 wipe any sand or salt from the kombo with a damp cloth.
• 3 bring kombo and water to a boil in a large pot over high heat.
• 4 remove kombo with tongs and discard.
• 5 remove pot from heat and sprinkle katso bushi flakes over liquid in pot and let stand for 3 minutes.
• 6 pour"broth" through a cheesecloth-lined sieve into another large pot, discard the katso bushi (tuna flakes).
• 7 dashi is now made.
• 8 prepare miso soup as follows.
• 9 reconstitute wakame by covering in warm water for about 15 minutes, drain and cut into strips.
• 10 stir together the miso paste and about 1/2 cup of dashi in a bowl until smooth, set aside.
• 11 re-heat remaining dashi over high heat, add baby bok choy, bean sprouts, carrots, snow peas, crushed red pepper, and soy sauce.
• 12 cook until veges are soft but still crisp.
• 13 add wakame strips and tofu and simmer for one minute.
• 14 remove from heat and immediately stir in miso/dashi mixture and green onions.
• 15 stir and serve immediately.
• 16 i realize i don't have the ingredients in the order that they are used, sorry about that, but i think you will quickly get the hang of it.
• 17 do give this a try, you will see that although it looks complicated, it is very simple.

Crockpot Rosemary Chicken

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 whole chicken, frozen
• 4 potatoes, cut into bite size pieces
• 2 carrots, cut into bite sized pieces
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (14 ounce) can chicken broth
• 1 cup milk
• 1 tablespoon butter
• 1 tablespoon rosemary
• salt and pepper

Recipe

• 1 combine all ingredients in the pot and cook on low for about 8 hours or about 4 hours on high until the internal temperature reaches 180 degrees and the meat is falling off the bones of the chicken.

Chinese Grilled Lamb

Total Time: 48 hrs 20 mins Preparation Time: 48 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 celery rib
• 1 carrot
• 1 onion
• 1/3 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon minced ginger
• 5 slices orange zest
• 2/3 cup dry sherry
• 1/3 cup maple syrup
• 1 1/2 lbs lamb tenderloin

Recipe

• 1 finely chop celery, carrot, and onion.
• 2 whisk together all ingredients except oil and marinate lamb in mixture for 48 hours.
• 3 remove lamb from marinade.
• 4 strain marinade into pot and reduce until thick and bubbly.
• 5 brush lamb with 1 tbp sesame oil and grill, basting with reduced marinade.

Ichatefreda

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 12
• 100 g onions, peeled & finely chopped
• 15 ml sunflower oil
• 50 g carrots, very finely chopped
• 35 g mushrooms, finely chopped
• 50 g red lentils
• 600 ml vegetable stock
• 25 g mashed tinned red kidney beans
• 35 g ground peanuts
• 25 g ground hazelnuts
• 30 ml shoyu (soy sauce)
• 15 ml lemon juice
• 7 1/2 ml dried thyme
• 5 ml dried rosemary
• 1 pinch cayenne pepper
• 7 1/2 ml mixed spice
• 200 g fine oatmeal
• fresh ground black pepper

Recipe

• 1 preheat the oven to 190°c, 375°f or gas mark 5.
• 2 sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
• 3 now add the lentils and three quarters of the stock.
• 4 blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
• 5 cook everything, well mixed together, for a further 10 to 15 minutes.
• 6 then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
• 7 turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.
• 8 serve with mashed neeps and tatties.

Japanese Udon Noodle Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package dried udon noodles
• 8 cups chicken stock (low sodium canned or homemade)
• 1 tablespoon thinly sliced peeled fresh ginger
• 1/2 cup thinly sliced carrot
• 1/2 cup trimmed snow peas, sliced 1/2-inch on the diagonal
• 1/2 cup thinly sliced small brown button mushroom
• 2 tablespoons miso
• 1/2 tablespoon soy sauce
• 1/2 cup thinly sliced scallion ( and light green parts only)

Recipe

• 1 cook the udon noodles according to the package directions; drain and set aside.
• 2 in a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.
• 3 cook until the carrots are crisp-tender, 1-2 minutes.
• 4 add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
• 5 add the mushrooms, cook for 30 minutes, and remove from heat.
• 6 place the miso on a medium bowl and add a ladleful of hot broth.
• 7 whisk until the miso is completely dissolved, then stir the mixture back into the soup.
• 8 do not let the soup come to a boil, or the mixo will lose some of its flavor.
• 9 taste the soup for saltiness and add soy sauce to taste.
• 10 stir in the scallions.
• 11 with tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).
• 12 ladle in the soup and serve hot.

Healthy Shepherd's Pie

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 1
• 1/2 ounce olive oil or 1/2 ounce vegetable oil
• 2 ounces peeled chopped carrots
• 3 ounces chopped yellow onions
• 1 ounce chopped red bell pepper
• 1 teaspoon minced garlic
• 5 -6 ounces ground turkey or 5 -6 ounces chicken
• 1/2 pinch fennel seed
• 1 pinch fresh thyme
• 1 pinch fresh rosemary
• 1 pinch fresh sage
• 1 pinch lemon pepper
• 1 dash soy sauce
• 1 dash balsamic vinegar
• 1 pinch kosher salt
• 1 tablespoon frozen green pea
• 3 -4 ounces grated low-fat cheddar cheese
• 2 -3 ounces grated parmesan cheese or 2 -3 ounces romano cheese
• 4 ounces mashed potatoes (made ahead with reduced fat milk, horseradish or garlic, butter buds, pepper and salt)

Recipe

• 1 heat oil to a sizzle.
• 2 add carrots first and saute until starting to brown and caramelize.
• 3 add onions and continue to cook.
• 4 add broth or water if needed.
• 5 cook until onions are completely translucent.
• 6 add ground chicken or turkey, and fresh garlic.
• 7 continue to cook until meat is cooked through (several minutes).
• 8 add frozen peas, red pepper and all herbs and spices.
• 9 stir well to blend spices into meat mixture.
• 10 place meat mixture into an oven-proof casserole or serving bowl, top with reduced cheddar and 1/2 the parmesan.
• 11 place under a salamander until cheese melts.
• 12 add a layer of mashed potatoes in the center of the bowl leaving a circle of the meat mixture exposed on the exterior.
• 13 top the potatoes with the additional grated parmesan and place back into the salamander until parmesan browns and forms a crust.
• 14 place bowl on a larger plate as the bowl will be hot.
• 15 enjoy!
• 16 restaurantbeast.com chef!

Gigi's Carrot Cake By Emeril Lagasse

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• 1 1/2 cups unsalted butter, plus
• 1 tablespoon unsalted butter
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups grated carrots
• 1 cup chopped toasted pecans
• 8 ounces cream cheese
• 1/2 cup unsalted butter
• 1 (1 lb) box confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup chopped toasted pecans

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. in a large bowl, cream the butter with an electric mixer. add the sugar, and beat. in a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
• 3 add the dry ingredients, alternating with the eggs, beating well after the addition of each. add the vanilla extract and mix. add the carrots and beat on medium speed until well incorporated, about 2 minutes. fold in the nuts. divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. remove from the oven and let rest in the cake pans for 10 minutes. invert onto wire racks, remove from the pans, and let cool.
• 4 for the frosting: in a large bowl, cream together the cream cheese and butter until light and fluffy. add the sugar gradually, beating constantly. add the vanilla and pecans.
• 5 when the cake is cool, place 1 cake layer on a cake plate or stand. spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. spread the icing around the sides of the cake and let harden slightly before serving. to serve, cut into wedges.

Japanese-style Potato Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 medium potatoes, halved lengthways,then sliced across into thick chunks,soak in cold water 2 minutes,drain
• 2 carrots, halved vertically then sliced into 1/2 moons
• 1 large onion, halve,then cut into wedges
• 4 teaspoons oil
• 1 vegetable stock cube
• 4 teaspoons rice vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 eggs, whisked
• 1/2 cucumber, halved vertically,sliced thinly,sprinkled with a little salt and left to stand for 10 minutes before

Recipe

• 1 heat the oil in a deep fry pan or saucepan.
• 2 stir fry the potatoes, carrots and onion 2 minutes.
• 3 dissolve the stock cube in 7fl oz boiling water and pour into the pan.
• 4 add the vinegar, sugar and salt.
• 5 cover and simmer 5 minutes.
• 6 uncover and cook over a moderate heat until all the liquid has evaporated.
• 7 shake the pan gently occasionally to prevent the vegetables sticking to the pan as the liquid dries up.
• 8 remove from the heat and allow to cool for 30 seconds then add the beaten egg, stirring quickly until the egg sets.
• 9 transfer to a dish, leave to cool, then chill.
• 10 add the drained cucumber to the potato mixture, check seasoning and serve.

Festive Jicama Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 4 fresh limes
• 1/4-1/2 cup orange juice
• 1/4 cup extra virgin olive oil
• 1/3 cup finely diced poblano pepper, without seeds
• 3 tablespoons chopped cilantro (optional)
• sea salt (optional)
• 1/2 red bell pepper
• 1/2 yellow pepper
• 1/2 orange bell pepper
• 3 valencia oranges
• 8 -10 cups spring mixed salad greens
• 2 cups julienned jicama
• 1 cup julienned carrot

Recipe

• 1 squeeze the juice of the limes into a measuring cup. add enough orange juice to measure 3/4 cup total juice. combine orange and lime juices with olive oil in a blender. transfer to a bowl and add poblano pepper and cilantro. season with salt, if desired.
• 2 prepare the bell peppers by coring and seeding. cut into 1/4-inch crosswise strips and then cut each strip in half.
• 3 peel the oranges and then cut crosswise into 6 slices, and then quarter.
• 4 using a large bowl, gently toss the lettuce with the jicama, carrots, red, yellow and orange peppers and the oranges.
• 5 add vinaigrette and toss until salad is coated and serve immediately.

Main Dish Cream Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 tablespoons margarine
• 1/3 cup onion, chopped
• 2 tablespoons flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1 dash pepper
• 1/4 tablespoon chives, chopped
• 1 tablespoon parsley, chopped
• 1 cup cheese, shredded
• 1 boneless skinless chicken breast (cubed & cooked)
• 1/4 cup long-grain rice (cooked)
• 2 potatoes (cubed & cooked)
• 1/4 cup celery (cubed & cooked)
• 1/3 cup carrot (cubed & cooked)
• 1/3 cup peas (cooked)
• 1/2 cup corn (cooked)
• 1/2 cup broccoli (cooked)

Recipe

• 1 in a sauce pan, melt the margarine, add the onions, and cook until tender.
• 2 blend in flour until mixture is smooth.
• 3 add milk, seasonings, cheese, meat, rice and vegetables and cook until mixture boils and thickens, stirring constantly.

Make Ahead Citrus Carrots

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 10
• 2 lbs baby carrots
• 1/2 cup orange marmalade
• 1/4 cup butter
• 1/4 cup frozen orange juice concentrate, thawed
• 1/4 cup brown sugar
• 1/2 teaspoon salt

Recipe

• 1 cook carrots in boiling water until tender but still crisp (10 to 12 minutes).
• 2 while carrots cook, combine other ingredients in a microwave bowl and microwave on high for one minute.
• 3 once carrots cook drain and place in a microwaveable casserole dish with lid.
• 4 pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.
• 5 cover and refrigerate overnight (8-24 hours).
• 6 before reheating, stir.
• 7 microwave on high for 4-5 minutes stirring every few minutes.

Jar Retaurant - Pot Roast Using Boneless Short Ribs

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 tablespoons canola oil
• 1 1/2 teaspoons kosher salt, freshly ground pepper to taste
• 1 short rib, denuded 3-5 #, alternately can use 3-5 # 1 boneless short ribs
• 3 carrots, peeled and chopped
• 1 medium onion, coarsely chopped
• 3 stalks celery, coarsely chopped
• 1 leek, and light-green parts coarsely chopped
• 1/2 bulb of garlic, cloves smashed but unpeeled
• 1 bay leaf
• 1 cup sherry wine, ms. tracht uses paul masson pale dry sherry, which retails for about
• 3 -4 cups chicken stock
• 2 tablespoons parsley, finely chopped
• ingredients for caramelized onion
• 4 tablespoons canola oil
• 2 large onions, cut into medium-sized rings
• 1/2 teaspoon salt
• black pepper
• ingredients for roasted carrot
• 3 tablespoons canola oil
• 8 medium carrots, trimmed and peeled
• 1 pinch fresh thyme leave (optional)
• 1/4 teaspoon salt
• black pepper
• ingredients for creamy horseradish sauce
• 2 cups sour cream
• 1 tablespoon freshly grated horseradish
• 1 tablespoon prepared horseradish
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon heavy cream
• 1 dash tabasco sauce
• 1 dash worcestershire sauce
• 1/4 lemon, juice of

Recipe

• 1 set rack to the lower third of the oven. preheat oven to 375 degrees.
• 2 dry beef with paper towels, season with salt and pepper.
• 3 set a dutch oven on high heat until it is very hot; add oil and heat until just smoking. sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.
• 4 remove beef from pot; discard all but a teaspoon of fat.
• 5 add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.
• 6 put all vegetables into pot and cook until slightly soft, about 5 minutes. add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered.
• 7 cover pot with tin foil or a tight-fitting lid and place in oven.
• 8 check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed.
• 9 continue cooking for a total of three hours. allow the meat to cool in the liquid. when cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.
• 10 to serve, place a colander over a large bowl. remove meat from liquid. strain the liquid, pressing down on vegetables to remove all the juice. discard vegetables.
• 11 return the meat to the liquid and reheat. cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. top with a spoonful of caramelized onions and a roasted carrot. sprinkle with parsley.
• 12 serving options: serve with caramelized onions, roasted carrots, horseradish cream. recipes noted below.
• 13 caramelized onions (yield: 8 servings - active time: 12 minutes).
• 14 heat a fry pan until very hot; add oil, then the onions. sprinkle with salt and pepper, and, using tongs, toss occasionally. cook for about 10 minutes until onions are golden brown and very soft. if onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking.
• 15 roasted carrots (yield: 8 servings - active time: 2 minutes - cooking time: 10 minutes).
• 16 preheat oven to 425 degrees. heat a fry pan until very hot; add oil, then the carrots. add thyme, salt and pepper. agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes. move pan to oven and roast for about 20 minutes, until carrots are tender.
• 17 creamy horseradish sauce (yield: 8 servings - active time: 5 minutes).
• 18 in a large bowl, whisk together all ingredients. taste; add more fresh and prepared horseradish, lemon and tabasco to taste. refrigerate.

Crockpot Potato Soup

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 (10 1/2 ounce) cans cream of potato soup
• 1 (10 1/2 ounce) can cream of celery soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (16 ounce) package frozen hash browns or 1 (16 ounce) package potatoes
• 4 cups milk
• 1 cup diced velveeta cheese

Recipe

• 1 combine all ingredients in a crockpot. cook on low all day.
• 2 you can also add diced ham or shredded carrots.

Crockpot Pot Roast

Total Time: 10 hrs 5 mins Preparation Time: 5 mins Cook Time: 10 hrs

Ingredients

• Servings: 4
• 3 -4 lbs boneless chuck roast
• 32 ounces low sodium beef broth or 32 ounces beef stock
• 1 (6 ounce) can tomato paste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons smoked paprika or 2 teaspoons regular paprika
• 3 teaspoons allspice
• fresh rosemary
• 3 medium carrots, coarsely chopped
• 1 large onion, sliced thinly
• 1 -2 lb potatoes, diced or 3 medium potatoes
• salt and pepper

Recipe

• 1 spray your crock pot generously with pam or line it with a crock pot liner.
• 2 pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. stir it together and add in the paprika, allspice, salt and pepper to taste.
• 3 toss in half of the vegetables and place your chuck roast on top of everything.
• 4 toss in the rest of the vegetables and stir everything all together as best you can, making sure that the beef is mostly submerged in the broth. top with your rosemary.
• 5 set the crock pot on low and cover. let it cook for 8-10 hours on low. if you can, check on it every so often and give it a little stir (this isn’t necessary if you are away from the house).
• 6 when ready, move the roast to a cutting board and slice to serve. serve with the vegetables and juices from the meat and broth. a salad might go well here too, but we were all about meat and potatoes that night.

Crockpot Orange Chicken

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 large carrots
• 2 large red bell peppers
• 3 garlic cloves
• 4 boneless skinless chicken breasts
• 12 ounces orange juice
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 oranges
• 4 green onions

Recipe

• 1 peeled and slice carrots in 2" pieces and place in crockpot.
• 2 add 1/2 inch chucks of bell pepper.
• 3 add garlic, finely chopped.
• 4 top with 3/4" cubed chicken.
• 5 sprinkle salt, pepper, ginger on top of chicken and add frozen oj.
• 6 cover and cook for 4-6 hours on low.
• 7 just before serving add orange slices, serve over rice and top with chopped green onion.

Healthy Spanish Rice My Toddler Loves

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can diced tomatoes with green pepper celery and onion
• 1 (4 ounce) can green chilies
• 1/2 medium sweet onion
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1 1/2 cups whole grain rice
• 1 1/2 cups water
• 1 cup spanish rice, from above recipe
• 1 tablespoon butter
• 3 ounces shredded mexican blend cheese
• 1/4 cup orange puree
• 3 medium carrots
• 1 medium yams or 1 medium sweet potato
• 5 -6 tablespoons water

Recipe

• 1 this is sort of 3 recipes in 1, but it's worth the effort if you have small kids and are fighting to get them to eat something other than mac and cheese!
• 2 i put all of the spanish rice ingredients in my rice cooker and press the button - that's it. for anybody who hasn't discovered the absolute glory of rice cookers - you can do the same thing on a stovetop - and in either case you may need to add extra water - make sure to check after about 30 minutes. keep in mind that whole grain rice can take nearly an hour to cook.
• 3 the orange puree seems like a pain but is not hard. i do it about once a week - cut up the carrots into 1 or 1/2 inch pieces, and slice up the yam - then stick that in a steamer for 20 minutes or so. if you don't have any steamer, you can boil them for a similar amount of time - maybe less - but i haven't tried boiling.
• 4 make sure the carrots and yam are plenty softened, then put them in your food processor (better than a blender, although it can get the job done) - put at least 5 or 6 tablespoons of water - and puree until smooth. the sneaky chef lady says you only need 2 or 3 tablespoons - but i think it's better with a bit more.
• 5 this gets you maybe 2 cups of puree - which i freeze in 1/2 cup containers. i take 1 out every few days or so, and it's good for 2 to 3 days once you put it in the fridge. one day i forgot to thaw some out - and my son wanted his rice - so i chipped away at the frozen stuff and put it in the stovetop rice mix, and it worked out fine.
• 6 then for the final product! put around 1 cup of the spanish rice into a pan with 1 tablespoon of butter, and 2 or 3 tablespoons of the orange puree (tablespoons can be heaping or not depending on how much of that sweet/carrot flavor you want). add the cheese - i put around 3 oz or so - and heat up on medium-low - until the butter, puree, and cheese are all nicely melted and mixed.
• 7 now serve to a hungry kid! with the above recipe you'll have plenty of spanish rice and orange puree left over - freeze the extra puree and refrigerate the rice, which will be good for 4 or 5 days.

Healthy Tasty Turkey Meatloaf

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 lb extra lean ground turkey
• 2 grated carrots
• 1 lb crumbled firm tofu
• 1 cup oatmeal
• 1/2 cup egg substitute
• 2 tablespoons worcestershire sauce
• 1/2 cup ketchup
• 1/2 cup chopped parsley
• 1 small onion, chopped fine
• 1/2 red bell pepper, chopped fine
• 1 teaspoon ground pepper
• 1/2 teaspoon salt
• 1 teaspoon ground cumin

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large workbowl or large stand mixer, combine all ingredients and mix on low speed or stir until combined.
• 3 turn out into a large loaf pan and bake for 2 hours. check at 1 hour and foil the top if it's getting too brown.
• 4 great with mashed potatoes and peas!

Festive Rice Pilaf

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 cups brown rice, preferably lundberg country wild rice blend
• 2 vegetable bouillon cubes
• 1/4 cup slivered almonds or 1/4 cup chopped pecans, toasted
• 1 zucchini, minced
• 1 red bell pepper, minced
• 1 medium onion, minced
• 1 large carrot, minced
• 1 -2 celery rib, minced
• 1 cup whole kernel corn (frozen is fine)
• 1 cup dried cranberries (or substitute raisins)
• 1 cup orange juice
• 1 tablespoon honey
• 1 tablespoon apricot preserves
• 1/4 teaspoon cinnamon

Recipe

• 1 cook the rice according to instructions, but adding the vegetable stock cubes.
• 2 in a dry non-stick skillet, lightly sautee veggies until done enough for your taste. set aside.
• 3 when the rice is done, mix rice, almonds, veggies, and cranberries together.
• 4 for glaze, combine all ingredients in a nonreactive bowl and mix well. glaze may be made up to 4 days in advance.
• 5 pour glaze over rice, if desired.
• 6 enjoy! this also works well as a stuffing for winter squash.

Crockpot Shredded Chicken

Total Time: 7 hrs 5 mins Preparation Time: 5 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 2 lbs chicken thighs, bones and skin included
• 2 shallots, halved
• 1 -3 garlic clove, whole
• 1/2 cup water
• 1 tablespoon chicken broth
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 bay leaves

Recipe

• 1 pour water and chicken broth into 5.5 quart crockpot.
• 2 mix in salt, pepper, and garlic powder (you can also directly season the chicken thighs with this mixture, but the lazy way works just fine!).
• 3 place chicken thighs in the crockpot in a single layer, fattier side down.
• 4 toss in halved shallots (or quartered onion), whole garlic cloves, and bay leaves.
• 5 cook on low for 7-10 hours.
• 6 remove chicken and shred with a fork.
• 7 for broth: add bones from the shredded chicken, 1-2 cups water, salt and pepper to taste, and carrots or celery (if desired). continue to cook on low for 4-6 hours.

Easy Chicken Pot Pie

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 cups peas and carrots (thawed)
• 2 cups cooked chicken (shredded or small cubes)
• frozen pie crust (2 layer)

Recipe

• 1 thaw pie crust according to directions.
• 2 put one crust into a pie plate.
• 3 mix all other ingredients together and pour into bottom crust.
• 4 top with 2nd pie crust and make slits on top.
• 5 bake 400 degrees 30-40 minutes or until crust is golden brown (cover edges if start to turn dark in the last 10 minutes).
• 6 let stand 5-10 minutes before serving.

Maiden Mermaid Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 (3 ounce) package oriental-flavor instant ramen noodles
• 1/2 cup chopped celery
• 1/2 cup grated carrot
• 1 green onion, chopped
• 1/2 cup chopped red bell peppers or 1/2 cup yellow bell peppers or 1/2 cup orange bell pepper
• 1/2 cup snow peas
• 1 cup cooked shredded chicken breast
• 1 seasoning, packet (from ramen noodles)
• 1 tablespoon fresh squeezed orange juice
• 2 teaspoons soy sauce
• 1 teaspoon honey
• 1 tablespoon mayonnaise

Recipe

• 1 cook and drain ramen noodles according to package direction; then cool. reserve seasoning packet for dressing.
• 2 for dressing, whisk togethre ramen seasoning, orange juice, soy sauce, and honey in a small bowl. add mayonnaise and whisk again until creamy and smooth. (may add another tablespoon of mayonnaise for creamier consistency.).
• 3 in a large bowl, toss togethre vegetables, chicken and dressing.
• 4 add noodles and gently mix. cover and chill at least one hour before serving.

Easy Chicken Pot Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup chicken, cooked and cut up
• 1 (16 ounce) bag frozen peas and carrots, thawed
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 cup bisquick
• 1/2 cup milk
• 1 egg

Recipe

• 1 preheat oven to 400 degrees f.
• 2 stir chicken, veggies, and soup in ungreased 2qt casserole dish.
• 3 stir remaining ingredients until blended. pour over chicken mixture.
• 4 bake uncovered apx 30 minutes, until crust is golden brown.

Easy Chicken Teriyaki With Linguine

Total Time: 30 mins Preparation Time: 24 mins Cook Time: 6 mins

Ingredients

• 1 lb linguine, broken in half (can use less pasta if desired)
• 2 tablespoons sesame oil
• 3 -4 tablespoons vegetable oil
• 4 boneless skinless chicken breasts (cut lengthwise into about 1/3-inch strips)
• salt and pepper
• 10 green onions, chopped to about 1-inch pieces
• 2 large carrots, peeled and sliced paper thin diagonally
• 1/2 teaspoon dried red pepper flakes (or to taste)
• 3/4 cup purchased teriyaki sauce (or to taste)

Recipe

• 1 cook noodles in a large pot of salted boiling water until just firm-tender; drain and return to pot.
• 2 add in the sesame oil; toss to coat.
• 3 in a skillet or wok heat oil over high heat.
• 4 sprinkle the chicken strips with salt and pepper, then add to the skillet; sauté until no longer pink (about 2 minutes).
• 5 add in green onions, sliced carrots and crushed red pepper flakes; stir-fry until veggies are crisp-tender but still bright in colour and the chicken is cooked through (about 2-3 minutes longer).
• 6 add in the cooked noodles and teriyaki sauce; toss well to blend.

Crockpot Pot Roast Mole

Total Time: 9 hrs 10 mins Preparation Time: 10 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 3 -5 lbs beef roast (tri-tip, cross-rib, anything will work)
• 4 -5 carrots, with greens, greens and carrots, chopped
• 2 large onions, chopped
• 4 -5 celery ribs, chopped
• 1 -2 lb potato
• 2 -4 canned chipotle peppers, depending on taste
• 6 ounces v8 vegetable juice (or something tomato based)
• 1/3 cup red wine (cheap stuff!)
• 1/2 cup chicken stock or 1/2 cup beef stock or 1/2 cup water
• 1 1/2 tablespoons worcestershire sauce
• 1 tablespoon ground cinnamon
• 1 1/2 tablespoons unsweetened cocoa powder
• salt and pepper

Recipe

• 1 1. place 1/2 of the onions in the bottom of a large crock pot. place meat on the onions. put the rest of the onions in along with the carrots, greens, celery, chipotles, v8 juice, red wine, chicken stock, worcestershire sauce, cinnamon, cocoa and salt and pepper. there is no need to mix the ingredients.
• 2 2. cook on high for 7 hours.
• 3 3. remove lid, lower heat and allow boiling to stop. skim the liquified fat off the surface and discard. break apart the meat with a spoon and stir. chop the potatoes into about 1 inch pieces and stir inches.
• 4 4. replace lid and cook another 1 1/2 - 2 hours before serving.