Tuesday, May 3, 2011

Week 18

Pasta with homemade sauce frozen from the last time I made it :)

Slow Cooker Brunswick Stew (adapted from Betty Crocker's Slow Cooker Cookbook) serves 10
1 1/2 lbs boneless skinless chicken, cut into 1" pieces
3 med sweet potatoes, cut into 1/2" pieces
1 med onion, chopped
28 oz can crushed tomatoes, undrained
15 oz can lima beans, rinsed and drained
1 can whole kernel corn or equivalent frozen or fresh kernels
1 Tbs Worcestershire sauce
3/4 tsp salt
1/2 tsp dried marjoram
8 slices bacon, cooked and crumbled
1/4 tsp red pepper sauce

Mix all ingredients except bacon and pepper sauce in 4 qt or larger slow cooker. Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in bacon and pepper sauce.

Blue Cheese Burgers w/Homemade Sourdough Buns and homemade sweet potato fries
1 lb ground beef (preferably from a grass-fed cow)
1 oz blue cheese crumbles
1 tsp Worcestershire sauce
salt and pepper
Toppings of choice, possibly sliced red onion, bacon, fresh bib lettuce, tomato slices, pickles, etc

Mix beef with cheese, Worcestershire, salt and pepper. Shape into 3 or 4 patties and chill in fridge for a few hours. Grill to desired doneness, place on fresh baked sourdough buns, and top with your favorite fixings.

Slow Cooker Italian Herb Chicken with Pasta (adapted from McCormick)
2 1/2 lbs bone-in chicken parts, skin removed
8 oz fresh mushrooms, sliced
1/2 onion, chopped finely
2-3 cloves garlic, minced
2 tsp dried basil
2 tsp dried oregano
1 Tbs dried parsley
1 tsp salt
1 tsp pepper
28 oz can stewed tomatoes, undrained
6 oz can tomato paste

Place chicken and mushrooms in slow cooker. Mix remaining ingredients together and pour over chicken. Cover and cook on low for 8 hrs. Remove bones from chicken and sauce and serve over cooked pasta of choice and a side salad.

Slow Cooker 40 Cloves of Garlic Chicken from A Year of Slow Cooking

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