Carrot slaw

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2 lb shredded carrots
2 c pineapple, chopped
1/2 c peanuts
1/3 c lime juice
2 tbsp canola oil
cilantro
salt and pepper

Combine all ingredients. Season with salt and pepper.  Toss with fresh cilantro leaves before serving.

Chicken veggie soup

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olive oil
3 boneless chicken breasts, cut into strips
8 oz fresh mushrooms, sliced
3 cans 14oz chicken broth
1 1/2 c uncooked medium shell pasta
1 c yellow squash, sliced
1 c zucchini squash, sliced
1/2 c red bell pepper, sliced
1 tsp italian seasoning

In a soup pot, heat oil.  Cook chicken and mushrooms until chicken is no longer pink.  Stir in remaining ingredients. Heat to boiling. Reduce heat to low and simmer 10 - 13 min or until pasta is tender.

Chocolate strawberry cupcakes

chocolate cupcakes
2 c strawberries, chopped
1/4 c sugar
1 tbsp corn starch
1/2 c strawberries, pureed
1 1/2 c butter, room temp
4 1/2 c powdered sugar
1 tsp vanilla
Filling: In a small saucepan, combine strawberries, sugar and cornstarch and stir. Mash any large pieces of strawberry. Bring to boil and allow to thicken. Remove from heat and cool completely.
Frosting: Cream butter. Slowly add powdered sugar.  Then add strawberries and vanilla. Beat on medium-high until light and fluffy.

Slow cooker enchiladas

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1 lb ground turkey
1 c onion, chopped
1/2 c green pepper, chopped1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes and green chillies, undrained
1/3 c water
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 c shredded sharp cheddar cheese
1 c shredded Monterey Jack cheese
6 corn tortillas (6 or 7 in)

In a skillet, cook turkey, onion, and green pepper until browned and vegetables are tender. Add beans, tomatoes, water, chili powder, cumin, salt, and pepper. Bring to boil. Reduce heat, cover and simmer for 10 min. In a bowl, combine cheeses. In slow cooker, add 3/4 c meat mixture, then one tortilla, and 1/3 c cheese. Repeat layers. Cook on low for 5-7 hrs.

Blueberry muffins

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1 1/2 c all-purpose flour
3/4 c white sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c buttermilk
1 c fresh blueberries

Preheat oven to 400°F.  Line muffin cups with liners. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups close to the top. Bake for 20 - 25 min in the preheated oven, or until done.

Veggie lentil soup

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2 c lentils
4 c water, for soaking lentils
4 c vegetable broth1 onion, diced
2 carrots, chopped
2 cloves garlic, minced
1/4 tsp black pepper
1/2 tsp oregano
1 bay leaf
1 14 oz can diced tomatoes

Pre-soak the lentils in water for at least 2 h and drain water. Combine all ingredients in a crock pot. Cook on high heat in the crockpot for 5 to 6 h

Home-made waffles

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1 1/3 c flour
4 tsp baking powder
1/2 tsp salt
2 tsp sugar
2 eggs, separated
1/2 c butter, melted
1 3/4 c milk

In a large bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredient mixture.  Beat whites in small bowl until moderately stiff. Set aside.  Add milk and melted butter to dry ingredient mixture and blend. Then fold stiff egg whites into mixture. Cook batter on hot waffle iron.

Slow cooker turkey stew

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1 lb ground turkey1 medium onion, diced
2 c carrots, diced
3 russet potatoes, diced
1 can (16 oz) light kidney beans, drained
1/4 c uncooked white rice
1 can (8 oz) tomato sauce
4 c water
1/4 tsp chili powder
1/4 tsp worcestershire sauce

Brown meat with onion, drain grease.  Put meat into slow cooker. Combine remaining ingredients into slow cooker, except rice. Cover and cook on low heat 6 - 8 hrs or until potatoes are tender.  Cook rice according to package instructions and add at the end.

Slow cooker chicken corn hash

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6 c frozen hash brown potatoes
1 large onion, chopped
1.5 c frozen corn
1 green bell pepper, chopped
1 4oz can diced green chiles
1/5 tsp salt
1/4 tsp ground pepper
1 can condensed cream of chicken soup
1 c water
1 lb chicken, cut into 1-inch cubes

Combine potatoes, onion, corn, bell pepper, chiles, salt, and pepper. Mix well. Stir together soup and water. Stir into potato mixture with the chicken. Cover and cook on low heat 4.5 - 5 h, or until potatoes and chicken are cooked through.

Slow cooker curried cauliflower soup

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1 head of cauliflower, chopped
1 28oz can tomato puree
1 14.5 oz vegetable broth
1 medium onion, chopped
2 1/2 tsp curry powder
1/8 tsp ground cumin
salt and pepper

In slow cooker, combine cauliflower, tomatoes, broth, and onion. Cover and cook on low for 7 h, or until cauliflower is tender. Increase heat to high setting and stir in curry and cumin powder. Season with salt and pepper. Cover and cook on high 1/2 h.

Slow cooker chocolate applesauce cake

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6 tbsp butter
1 c sugar
1 c unsweetened applesauce
1 tsp ground cinnamon
1 tsp vanilla extract
3 eggs
4 1-oz squares unsweetened chocolate, melted
1 1/2 c all-purpose flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 c buttermilk
3/4 c semisweet chocolate chips
powdered sugar

Beat butter and granulated sugar with mixer on high until fluffy. Beat in applesauce, cinnamon, vanilla, and eggs until well mixed. Beat in melted chocolate. Add flour, baking soda, baking powder, and salt. On low speed, add dry ingredients and buttermilk. Beat until evenly mixed. Stir in chocolate chips.  Pour into buttered slow cooker.

Cover and cook for 2 1/2 h on high until a toothpick comes out clean in the center. Remove lid and let stand in slow cooker until cool.  Run knife around edges to remove from pan. Sprinkle powdered sugar over the top.

Slow cooker potato cheddar soup

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6 large potatoes, peeled and cut into 1-inch cubes
1/2 c vegetable broth
1 c water
1 large onion, chopped
1/8 tsp ground pepper
2 c skim milk
1 c shredded sharp cheddar cheese
paprika

Place potatoes, broth, water, and onions in slow cooker. Cover and cook until potatoes are tender, low: 7 - 9 hrs or high: 4 - 6 hrs). Mash potatoes. Stir in pepper and mlik a little at a time. Mix in cheese and cook until melted, about 5 min. Add more milk if needed. Garnish with paprika.

White chocolate cherry bars

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3 c flour
1 1/4 c powdered sugar
1/2 tsp salt
1 1/2 c butter
21 oz cherry pie filling
2 c white chocolate

Preheat oven to 350° F.  Spray 9x13” pan with cooking spray. Combine flour, powdered sugar and salt in mixing bowl. Cut butter in small chunks and add to bowl. Use pastry cutter to combine butter with flour mixture until it resembles coarse crumbs.Spread half of mixture, about 3 1/2 c) in pan. Bake 15-20 min, or until edges start turning golden brown.
Cool 5 min. Spread pie filling over entire crust. Sprinkle rest of crumbs over top and lightly press down. Bake 15-20 min, then pull out of oven. Sprinkle white chocolate chips over top. Bake 8-10 more min. Cool on wire rack. Cut into bars when cool.

Sausage, bean, and pasa stew

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1 onion, chopped
2 carrots, chopped
8 oz dried white beans, rinsed and picked over
6 - 8 sprigs fresh thyme, tied with a piece of kitchen twine
1 lb Italian sausage links
1 14.5 oz can diced tomatoes
3 c chicken broth
4 oz grated Parmesan
1/2 c shell pasta
2 tbsp chopped fresh flat-leaf parsley
salt and pepper

Spread the onions over the bottom of slow cooker and top with the carrots, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 c water and pour over the sausages. Add the Parmesan. Cook on high for 4 - 5 h or on low 7 - 8 h, until beans are tender and begin to fall apart.

Remove and discard the thyme bundle and transfer the sausage links to a cutting board. Stir the pasta into the stew and cook until the pasta is cooked through, about 20 min.  Turn off the heat. Cut the sausages into pieces and stir into the stew along with the parsley. Season with salt and pepper.

White bean turkey chili

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1 lb. lean ground turkey, browned
2 tbsp olive oil
1 onion, diced
4 15 oz cans navy beans
1/4 c fresh jalapeno pepper, diced
1 tbsp cumin
1 tsp cinnamon
1/4 c sweet corn
4 c vegetable broth
1 tsp oregano
cilantro, chopped

Brown turkey in skillet over medium heat. Add to crock pot.  Saute onion in skillet. Add to crock pot. Add remaining ingredients.  Cook on low for 6 h.  Serve with cilantro on top.