Slow cooker thai beef curry

You will need:
1 lb steak or stir fry meat, I used tenderloin
2 T red curry paste
2 T soy sauce
2 T brown sugar
1 can coconut milk
1 red bell pepper sliced
1 can sliced bamboo shoots
1 cup green beans (optional)
crushed peanuts (optional)
lime leaves and lemongrass stalk (again optional to put in slow cooker for flavor but remove before serving)

Directions:
Place sliced beef and bamboo in bottom of slow cooker.
Mix sauce ingredients (everything else except beans and red pepper) and pour over top.
Cook on low for 7-8 hours.
Add bell pepper and green beans in the last hour.
Serve over hot rice!

Black Bean Soup

You will need:
3 cans of black beans
1 can italiain stewed tomatoes
2 cups chicken broth
2 T taco sauce
1 1/2 cups chopped veggies (I used frozen carrots, peas, and corn-- microwaved until soft and then cooled)

Directions:
Blend veggies in a small food processor or blender.
Mix with all other ingredients in slow cooker.
Cook for 8-10 hours on low. Before serving, use a whisk and masher to thoroughly liquify all ingredients.

Mexican Chicken & Tomato Casserole

You will need:

4 chicken breasts, cooked and diced

1 can tomatoes with green chiles

1 can cream of mushroom

1 can cream of chicken

4 oz taco sauce

1/2 cup chicken broth

1 bag tortilla chips

2 cups shredded cheddar

Directions:

Spray 9x11 baking dish

cover bottom with crushed tortilla chips

Mix together all other ingredients in a saucepan and heat until mixed well

Pour over chips and sprinkle cheese on top.

Bake at 350 until bubbly and hot

Kristine's Salsa

1 can diced tomatoes (you can put them in the food processor for a bit, but not so much that you puree them)
1/2 can of corn
1/2 red pepper, finely diced
1/2 cup cucumber, finely diced
1/2 sweet onion, finely diced (omit for those allergic to onions, like her husband!)
1/2 t lime juice
chopped cilantro-- amount based on how much you like it
several shakes each of: chili powder, cumin, coriander, salt, garlic powder

Mix ingredients well and enjoy!

Mushroom Chicken

This one of not for the Oshels...

3 lbs chicken pieces

1/2 stick butter

1/2 onion minced

1/4 c flour

2 cups chicken broth

1 t curry powder

2 small cans of mushrooms or 1 cups fresh

1 cup cheddar cheese

Cook onion in skillet with butter. Sprinkle with flour and stir. Add broth and curry powder and simmer until it thickens. Add mushrooms and cheese. Stir until blended. Pour sauce over chicken and bake at 350 for 1 hour.

Maybe you could substitute the mushrooms for zuccini or something?

Applesauce Chicken--- slow cooker

Ingredients:

4 whole chicken breasts

1 1/2 cups of applesauce

1 T apple cider vinegar

1 T dried onion flakes

1/4 t cinnamon

1/2 t black pepper

2 cloves minced garlic

Mix all ingredients together and pour over chicken in the crock pot. Cook on low for 7 hours max.

Crock Stock

I hadn't ever made chicken stock until recently, and it is so easy I'm upset that I ever bought a can of chicken broth before. Especially since the cost to make your own is just pennies!

I usually shop at Costco in the morning, and often pick up a rotisserie chicken. Nathanael and I have a few slices of the breast meat on a salad, and then pick the rest of the meat off to use for another meal or two later in the week. Then I used to just chuck the carcass. Because, let's face it, just the word carcass is pretty nasty.

But, it is just as easy to chuck in into the crock pot instead of the garbage!

If you have any onions or celery or carrots, chop them a little and toss them in. They will give the stock more flavor, but if you are out, don't worry about it. I usually add a few bay leaves, too.

Then fill up the crock pot with cold water. Set it on low and leave it for the day. (I try to let it go at least 8 hours.)

Then take the big stuff out of the crock pot and into the garbage. Pour the stock through a sieve into little containers and freeze.

Voila! Tasty and nearly free chicken stock ready for your next soup.

Crunchy Beef Bake

You will need: 1 lb ground beef 1/2 bell pepper, chopped 1 can diced tomatoes 2 cloves minced garlic 1 can cream of mushroom 1 package penne or spiral pasta 1 can french fried onions Directions: Brown beef, bell pepper, and garlic in a large skillet. Cook pasta. Combine the above in a large bowl. Add tomatoes and soup and mix well. Pour into a casserole dish and spread onions on top. Bake at 350 for 30 minutes.

Thai Curry- the BEST!

Wow-- I have tried lots of curry recipes but this one was the best! You will need: 2 lbs chicken, cubed 2 cans coconut milk 3 T red curry paste 3 T soy sauce 2 T sugar 1 bell pepper chopped 1 can sliced bamboo shoots 1 can water chestnuts (optional) steamed rice Directions: Bring coconut milk to a simmer in large skillet. Add soy sauce, curry paste, and sugar. Bring to a boil. Add chicken and other veggies. Cook until chicken is cooked throughout, about 10 min. Serve over steamed rice.

(Better for you) Pesto Pasta

I came across this recipe in a cookbook at my parents' house last week, although I can't recall which one. I was intrigued by the recipe for making pesto, especially, in a way that isn't 200 calories a drop. (Or there abouts.) It turned out so tasty. It is hard to believe something this flavorful can come together as fast as you can boil noodles. Plus the kids enjoyed just eating the buttered noodles with "shaker cheese" while Nathanael and I enjoyed something that tasted like grown up food.  

Pesto: 
Blend together in the food processor:
1 clove garlic
1 1/4 cup basil leaves
3/4 cup cottage cheese
salt and pepper to taste

Stir into cooked pasta. Serve with pine nuts and gorgonzola on top.