Corn & Potato Chowder [Slow-Cooker]

CORN & POTATO CHOWDER

(low calorie, about 220 per serving)

3 medium red potatoes, finely diced
2 (14.75-oz) can cream-style corn
1 (1.5-oz) can chicken broth
1/4 tsp garlic powder
1 (11-oz) can whole kernel corn with sweet peppers, drained
1/4 tsp ground black pepper
Cracked black pepper
Soup or saltine crackers
Dollop of sour cream

• In a 3-1/2 to 4-qt crock-pot, combine potatoes, cream-style corn, broth, garlic powder, corn with peppers, and ground pepper.
• Cover and cook on low-heat for 6 to 8 hours or on high for 3-4 hours. 
• Serve with crackers and dollop of sour cream on top.
• Makes 6 servings.

Curried Carrot Soup [Slow-Cooker]

I'm taking a week off from posting dinners from Christmas so I can post these other fabulous dishes I've made! I've had a couple friends ask for recipe, so I didn't want them waiting too long!

CURRIED CARROT SOUP

1 garlic clove, minced
1 large onion, chopped
2 Tblsp oil
1 Tblsp butter
1 tsp curry powder
1 Tblsp flour
4 cups chicken or vegetable broth
6 large carrots, sliced
1/4 tsp salt
1/4 tsp ground red pepper (optional)
1-1/2 cups plain yogurt or light sour cream
Soup crackers

• In a skillet, cook minced garlic and onion in oil and butter until veggies are limp, but not brown.
• Add curry and flour. Cook 30 seconds. Pour into slow cooker.
• Add chicken broth and carrot. Mix together well.
• Cover. Cook on high for about 2 hours, or until carrots are soft.
• Puree mixture in blender. Hold top on tightly with a thick towel. (the heat tends to push the lid of the blender off)
• Return to slow cooker and add seasoning. Keep warm until ready to serve.
• Add a dollop (of daisy!) of yogurt or sour cream to each serving.

Creamy Nutmeg Chicken [crock-pot]

CREAMY NUTMEG CHICKEN

6 boneless, skinless chicken breasts
2 Tblsp vegetable oil
1/4 cup onions, chopped
1/4 cup fresh parsley, finely chopped
2 (10-3/4 oz) cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 Tblsp ground nutmeg
1/4 tsp sage
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed

• Brown chicken in skillet in the oil. Reserve drippings and place chicken in the slow cooker.
• Saute onions and parsley in dripping until onions are tender.
• Stir in remaining ingredients. Mix well. Pour over chicken.
• Cover. Cook on low 3-4 hours, or until juices run clear.

recipe from "Fix-It and Forget-It" Christmas Cookbook @2010

Curried Chicken & Veggie Stew [Crock-Pot]

CURRIED CHICKEN and

VEGETABLES STEW

1 (16 oz) package of frozen stew vegetables [I just used about 6 carrots, 1/2 onion and a few potatoes]
4 large chicken thighs, skinned [I also used boneless]
1/4 tsp black pepper
1 (10.5 oz) cream of chicken soup
2 tsp curry powder
1 Tblsp cilantro

• Place [frozen] stew vegetables in a 3-1/2 or 4-qt slow cooker. Top with chicken. Sprinkle with pepper. 
• In a small bowl, stir together soup and curry powder. Pour soup mixture over all in cooker.
• Cover and cook on low-heat for 6 to 7 hours or on high-heat for 3 to 3-1/2 hours. 
• Remove and discard the chicken bones and, if desired, break meat into large pieces. 
• Sprinkle each serving with cilantro.

recipe from Better Homes and Gardens "Diabetic Slow Cooker" Fall/Winter 2012 edition

Smokey Chicken & Pepper Paprikash

SMOKEY CHICKEN & PEPPER PAPRIKASH

1 large onion, sliced
6-8 boneless, skinless chicken thighs
4 assorted bell peppers, sliced
1 cup chicken broth
2 tblsp all-purpose flour
1 tblsp smoked paprika (or regular)
12oz wide egg noodles
1/2 cup sour cream
1/4 cup coarsely chopped parsley

• Put onion in lightly oiled slow-cooker pot. Add chicken in one layer. Top with peppers. 
• Whisk together broth, flour, and paprika. Pour into pot.
• Cover and cook on low for 6 to 7 hours, or high for 3-4 hours, or until chicken is tender and cooked through.
• Prepare noodles according to package directions and toss with sour cream. Serve with chicken mixture over noodles in bowls and top with parsley.

Crock-pot: TEXJOY POT ROAST

This is actually a recipe I've used for almost 8 years--and my mother has used 15 years before that. Its based around this little seasoning called "TexJoy." Its a fabulous "steak" seasoning--but I used it for everything from steaks to burgers to pot roasts.

This seasoning can't be found in stores anymore, so my mother orders a BATCH from the company, then disperses them to the family. I can't imagine living without it.

And today I'm going to show you a recipe for a pot-roast using this seasoning--and the flavor can't be beat!

Crock-Pot: TEX JOY POT ROAST

3 to 4 lbs beef pot roast/bottom round roast
1/4 cup TexJoy seasoning (this is all by "eye" so this measurement is just estimating)
3 cups water (this is also an estimation--it depends on size of roast)

Place the roast in a 5-quart slow cooker. Fill water up until 2/3 of roast is covered. Sprinkle roast and water with TexJoy until the whole cooker as a thin layer of seasoning on top.

Cook for 6 to 8 hours on low. Make sure you don't remove the lid [you will loose at least 30 minutes of cooking time]!

Remove roast and let it rest 5 minutes until serving.

The longer it cooks--the more tender meat will be. Keep the layer of fat on the roast that usually comes with it from the meat department. It will be completely dissolved by the end of the cooking time, and the little that is left will drip right off.

Crock-pot: PORK CHOPS & RED POTATOES

Sorry my friends. I've been cooking in the crock-pot all week, but slacked on the photos of them. I will make it up to ya'll!

And for now...

Crock-Pot: PORK CHOPS & RED POTATOES

1 can condensed cream of mushroom soup
1/4 cup chicken broth
1/4 cup Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon each salt and pepper
6 medium red potatoes, sliced 1/8 to 1/4 inch thick (make sure they are consistently same size)
1 medium onion, chopped
4 boneless pork loin chops

In a 5-quart crock pot, combine first 7 ingredients.

Stir in potatoes and onion and top with pork chops.

Cover and cook on low for 4 to 5 hours.

~~ I didn't take a picture of the pork chops--they weren't as pretty as the potatoes! I would also quickly sear the chops quickly to brown the sides before placing in crock pot. Enjoy!

Crock-pot: TERIYAKI CHICKEN

Guess what? ITS CROCK-POT WEEK!! I'll be doing 7 slow-cooked and delicious meals to share!

TERIYAKI CHICKEN

 
Place in a 4 or 5-quart slow cooker:
1 small whole chicken

Mix in a large bowl, then pour over chicken:
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
Cover and cook on low for 5-6 hours or until chicken is falling off the bone. Remove to serving platter and keep warm.

Skim fat from cooking juices; then transfer juice to small saucepan. Bring to a boil and add:
4 1/2 teaspoons each cornstarch and cold water, combined
Bring to a boil again and cook for 2 minutes or until thickened.

Serve over:
Hot cooked rice