Kristine's Vegetable Curry

This one was so delicious I just had to post it!
Kristine calls it "potato curry."  But really you can use any vegetables you want.  It can also easily be made as vegan or vegetarian.  You could also throw in some cubed chicken and not make it vegetarian at all!
Anway, here's the recipe.
You will need:

• 2 tablespoons curry powder
• 1 teaspoon garam masala (or a bit less)
• 4 T veg oil
• 1 large onion, chopped
• 3 garlic cloves, minced or pressed
• 1 tablespoon finely grated ginger
• 1 tablespoon of tomato paste (I didn't have any on hand, and it still turned out fine)
• 1 can diced tomatoes
• 1 cup water or chicken broth
• 1 can chickpeas, drained
• 1/2 cup heavy cream or coconut milk
• Your choice of 3 vegetables.  I used bell pepper, cauliflower, and tofu (not really a vegetable but whatever).  Other ideas include sweet potato, eggplant, zucchini, peas, green beans, carrots, etc.

Directions:

1. "Toast" the first two spices by warming in a dry, nonstick skillet on medium heat, until fragrant.  Kristine skips this step but I went ahead and did it.

2. Heat 3 T oil in dutch oven on med-high heat.  Add onions and vegetables and cook until cooked and golden.

3. Reduce heat to medium.  Add final T of oil to pan, then throw in garlic, ginger, tomato paste, and toasted spices.  Stir 1-2 min.

4. Add tomatoes, water/broth, chickpeas.  Stir and reduce to simmer, 15 min.  Add cream jus tbefore serving.

Savory Chicken

4-6 chicken breasts

2 cans stewed tomatoes

4 T white wine

2 bay leaves

Several shakes of pepper

4 garlic cloves minced

1 onion, chopped

1 cup chicken broth

4 cups broccoli

Combined everything in the crockpot except the broccoli.  (Or in a freezer bag for later.)

Cook on low 9 hours, add broccoli in last 30 min.

Slow Cooker Creamy Ranch Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 (10.75 ounce) can cream of chicken soup
1 (1 ounce) envelope dry ranch dressing mix
1 (14.5 ounce) can chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes
1/8 teaspoon paprika
1/8 teaspoon oregano
1 (8 ounce) block cream cheese

Directions:
Spray slow cooker with nonstick cooking spray.  Place chicken breasts inside slow cooker.  In a small mixing bowl, combine cream of chicken soup, ranch dressing mix, chicken broth, garlic powder, parsley flakes, paprika, and oregano.  Pour evenly over chicken breasts.  Cover and cook on low for 4-5 or high for 2-3 hours.  Remove chicken and stir cream cheese into the sauce until smooth.  Put chicken back in the slow cooker and serve over cooked egg noodles or rice.  Drizzle with extra sauce.

Slow Cooker Continental Beef

Ingredients

1 cup onion ( diced )
6 tablespoons butter ( or light margarine )
2 pounds beef rump roast ( cut into cubes )
8 ounces tomato sauce 

1 can diced tomatoes

1 cup chopped mushrooms

1 bell peppper- chopped, optional
2 teaspoons worcestershire sauce
1 tablespoon sufar
2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons garlic ( minced )
1 cup low fat sour cream

Directions

Optional:

Saute onions in butter. Remove from pan and brown beef cubes. 

 Place beef, onions, tomato sauce, Worcestershire, sugar, paprika, salt, pepper and garlic in slow cooker. Cook on low 6-8 hours or until beef is very tender. Add sour cream to beef mixture just before serving. Stir until smooth and heated through. Do not boil. Serve over cooked egg noodles. 

Freezer Meal: Coconut Chicken Curry

IN THE BAG- 3 lbs boneless, skinless chicken breasts/thighs, 2 lbs of chopped butternut squash, 2 cups onions, chopped, 8 minced garlic cloves, 1 oz fresh ginger, 2 Tbsp curry powder, 1 tsp ground coriander, 1 tsp ground cumin, dash coarse salt

TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low for 4-6 hours. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.

TO SERVE- Serve with rice. Garnish with chopped cashews and cilantro.

Freezer meal: Braised Peanut Chicken

IN THE BAG- 2 cups onions, 2 cups carrots, 2 cups zucchini, 1 cup red pepper, 1/2 tsp grated lime peel, 2 Tbsp lime juice, 2 Tbsp soy sauce, 2 Tbsp flour, 4 garlic cloves, 2 lbs. cubed boneless, skinless chicken breasts/thighs.

TO COOK- Dump contents of bag in slow cooker. Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together). Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.

TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept ours not-spicy for the kiddos). Garnish with chopped peanuts and cilantro. Serve over rice.

Cilantro Lime Chicken with Black Beans

Recipe:

6-8 Boneless, Skinless Chicken Breasts
4 Tbs Olive Oil
2+ Limes, juiced (I like a little more lime then the recipe calls for)
1 large bag of Frozen Corn (or two smaller bags)
4 minced Garlic Cloves
1 finely Chopped Red Onion
2 cans of Black Beans, drained and rinsed
2 tsp Cumin or Chipotle powder
Salt and Pepper to taste

Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer. Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.