Ingredients: 2-4 TBS olive oil 3 pounds boneless, cubed meat (chicken or pork) 1 large onion, diced 3 cloves garlic, minced 2 tsp salt 3 TBS garam masala 1 tsp paprika ½ cup tomato paste 4, 15 oz cans diced tomatoes 2, 15 oz cans unsweetened coconut milk Cilantro & plain yogurt to garnish
1. Heat oil in large fry pan, add meat and cook until golden brown-put in crock pot. 2. Put pan back on stove and sauté onion, garlic, salt and spices for approximately 2 minute, stir in tomato paste and cook for another minute and pour into crockpot over meat. 3. Add diced tomatoes to the crockpot and stir. 4. Cook on low for 6-8 hours or on high for 4-5 hours. Serve on Rice.
Rice-approx 9 cups cooked 3 cups rice 6 cups water 1. Put Rice and water in a big pan so it wont boil over. 2. Bring to a boil, then turn way down to a simmer. 3. If white rice-cook on LOW Heat 15 minutes then shut off DO NOT OPEN LID. Rice will absorb the rest of the water (about 5 MINUTES) 4. If Brown Rice it takes 30 minutes of cooking on LOW the shut off and let stand 5 minutes… OR follow the directions on the bag.
SWEET CHICKEN & PEPPERS (served with rice) 10 servings @ approx 1 cup each
Ingredients: 1/4 cup oil as needed 3 pounds boneless skinless chicken breasts- cut in cubes or strips and seasoned (recipe below) 1TBS of each spice: onion powder, garlic powder, cumin, coriander, paprika 1tsp of each spice: salt & pepper Mix all spices in a bowl and add meat strips and mix 3, 14.5 oz cans unsweetened coconut milk 1 ½ cups soy sauce 1 ½ cups cider vinegar 1 ½ cups pure maple syrup 1 large red onion 1 large white onion 8 cloves garlic-minced 4 red bell peppers 4 yellow bell peppers 2 orange bell peppers 5 inch piece of FRESH ginger peeled and diced
1. Heat oil in large fry pan and add seasoned chicken pieces, brown for 2-3 minutes. remove from heat and put into slow cooker. 2. In a large bowl, combine coconut milk, soy sauce, vinegar, syrup, mix well and pour on top of chicken in crockpot. 3. Add remaining ingredients to slow cooker. Cook on low 6-8 hours or high 4-5 hours. 4. Serve with rice.
Rice-approx 9 cups cooked 3 cups rice 6 cups water 1. Put Rice and water in a big pan so it wont boil over. 2. Bring to a boil, then turn way down to a simmer. 3. If white rice-cook on LOW Heat 15 minutes then shut off DO NOT OPEN LID. Rice will absorb the rest of the water (about 5 MINUTES) 4. If Brown Rice it takes 30 minutes of cooking on LOW the shut off and let stand 5 minutes… OR follow the directions on the bag.
CHICKEN & DUMPLINGS Serves approx 10
Ingredients: 8 boneless skinless chicken breasts (approx 3-4 pounds) cut into cubes or strips 2 cans cream of chicken soup 2 cans cream celery soup 8 cups of chicken broth 2 large onions –diced 2 cups celery-diced 2 cups carrots – peeled and diced 4 cubes of chicken bouillon *if you want thicker broth so more like a gravy: add ¼ cup corn starch to the 4 cans cream soup before you mix all the ingredients together in the crock pot* 4 cans biscuits
1. Put all ingredients in crockpot except the biscuits. 2. Cook on low for 8 hours or on high for 4 hours. 30 minutes prior to serving time: 1. Tear biscuits into pieces (about 6-8 pieces each) and place them into the crockpot, cook until dough is no longer raw in the middle (about 30 minutes).
MAC & CHEESE WITH CHICKEN & VEGGIES Serves approx 10
Ingredients: 3 pounds chicken – cut in cubes or strips and browned in frying pan. 2 cans cream mushroom soup 2 cans cheese soup 1 can cream onion soup 1 can cream celery soup 1 soup can of water 1 TBSP black pepper 2 packages of frozen mixed veggies 8 oz sour cream-mixed in just before pasta is added 2 pounds of elbow macaroni: boiled on stove top and drained/save for mixing in just before serving.
1. Cut chicken into strips or cubes and brown in frying pan-put into crock pot. 2. Mix all the soups and 1 can of water & frozen mixed veggies into crock pot with chicken. 3. Cook on low for 6-8 hours or high 4-5 hours. 4. Just before serving add in sour cream and mix well- then add in pasta and mix well.
PIZZA RIGATONI Serves 6-8
Ingredients: 1.5 pounds bulk Italian sausage 3 cups uncooked rigatoni 4 cups (16 oz) shredded mozzarella cheese (or Colby jack) 1 can condensed cream of mushroom (or cream of chicken) soup, undiluted 1 small onion, chopped 23 oz pizza sauce (or spaghetti sauce) (1 -15 oz and 1-8 oz) 1 3.5 oz package of sliced pepperoni (optional) 1 can (6 oz) pitted ripe olives, drained, halved
In a skillet, cook sausage until no longer pink, drain. Cook pasta according to package directions, drain. In a 5 quart slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni, and olives. Repeat layers. Cover and cook on low for 4 hours.
