Artichoke Chicken and Olives

FRIDAY
Artichoke Chicken And Olives

Category: Chicken
INGREDIENTS:
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
DIRECTIONS:
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6. Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein
ALL RIGHTS RESERVED © 2007-2011 SlowAndSimple.com Printed from SlowAndSimple.com 08/06/11

Crockpot Salsa Chicken

THURSDAY
Crockpot Salsa Chicken
Serves 4
2 chicken breasts
1 cup of salsa
1/4 cup of white wine
1/2 diced onion
2 minced garlic cloves
1 teaspoon of cumin
salt, pepper, hot sauce to taste

Add chicken breasts, salsa, white wine, diced onion, garlic cloves, and cumin to crockpot. Cook on low for 6-8 hours. Shred chicken and add salt, pepper, and hot sauce to taste. Serve!

We're going to actually use this for quesadillas. Once we get home and the chicken is done, we'll chop up some extra onions, some bell pepper, and grate some cheese and voila. Quickie dinner!

Pinto Beans and Ham Hocks with sauteed kale

SATURDAY
Pinto Beans And Ham Hocks
A basic southern-style pinto bean recipe, cooked in the slow cooker.
Ingredients:

2 cups dried pinto beans, soaked overnight
2 smoked ham hocks
1 bay leaf
water
Preparation:

Place beans and ham hocks in Crock Pot with bay leaf. Cover with water. Cook 6 to 8 hours on high. No need to season because ham hocks give dish flavor.
Serve with rice

We're going to have sauteed kale. Kale is such a great super food!!! We love it just sauteed with a bit of olive oil, a sliced of chopped up bacon. Just let the kale wilt and serve hot!

Crockpot Chicken Cordon Bleu

THURSDAY
Crockpot chicken cordon bleu
Crockpot stuffed chicken recipe with Swiss cheese and ham.
Ingredients:

4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
Preparation:

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

Crock Pot Barbecued Shrimp with bread

MONDAY
Crockpot Barbecued Shrimp

I got this recipe from A Year of Slow Cooking and it appears she got her idea for this from The Pioneer Woman

INGEDIENTS
-2 pounds fresh raw shell-on shrimp (ask the fish guy for shrimp in the 21-25 per pound size range)
--1 stick of butter (it's a lot, but it was supposed to be 2!)
--1/4 cup olive oil
--1/4 cup gluten free Worcestershire sauce
--1-2 T Tabasco sauce (I used 1 1/2)
--1 tsp ground black pepper
--1 tsp kosher salt
--3 lemons, juiced
--1 T chopped fresh basil

The Directions.

You'll need a 5 to 6 quart crockpot for this meal.
Rinse the shrimp, but don't soak them too much. Dump them into the crockpot.

Add the stick of butter, olive oil, and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that's okay.

Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. I turned ours off at exactly 2 hours.

Serve with bread to sop up the juice.

Crock Pot Scalloped Potatoes and Ham

THURSDAY
Crock Pot Scalloped Potatoes and Ham
By jenjill on February 10, 2004
Servings:6-8
Ingredients:
1 -2 cup cooked ham, cubed
8 -10 medium potatoes, peeled and thinly sliced
2 onions, thinly sliced
1 cup cheddar cheese, shredded
10 ounces cream of mushroom soup

Directions:Prep Time: 10 minsTotal Time: 6 1/4 hrs
1.Layer half of the ham, potatoes, onions and cheese in crock pot.
2.Repeat layers.
3.Spread undiluted soup over the top.
4.Cover and cook on low 6 to 8 hours.
5.Adjust amounts to fit the size of your crock pot.

Red Beans and rice

TUESDAY
Big Easy Red Beans and Rice
Recipe can be found at CDKitchen http://www.cdkitchen.com
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: > 5 hrs

Ingredients:
1 pound red kidney beans
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 pork hambone
Salt to taste
Cayenne to taste
Black pepper to taste
Water
1 pound smoked sausage cut in � inch pieces
Cooked rice

Directions:
Rinse beans; place into crockpot along with onions, bell pepper, garlic, hambone, and bay leaf. Pour enough water in the crock-pot so water is 2 to 3 inches above the beans. Cook on LOW for 8-10 hours.

Smash 1/3 of the beans to thicken, remove bay leaf, add smoked sausage, and cook for additional 30-60 minutes. Season to taste with salt and pepper.

Serve hot over cooked rice.

Slow Cooker Escalloped Chicken

FRIDAY
Slow Cooker Escalloped Chicken

We were supposed to make this a while ago however we never got to it...so here we go again.

INGREDIENTS:
4 skinless, boneless chicken breast
halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until
slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Serve with pasta and steamed green beans

Slow Cooker Escalloped Chicken

MONDAY

Slow Cooker Escalloped Chicken
"Stuffing from scratch--just some herbs, bread crumbs chopped celery and onion, bread crumbs--slow cooks with boiled chicken and a creamy mushroom sauce in this tried and true family dinner."
INGREDIENTS:
4 skinless, boneless chicken breast
halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until
slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from
chicken
1 (10.75 ounce) can condensed cream
of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Serve with pasta and steamed green beans

ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 11/11/2010

Slow Cooker Provencal Chicken and beans

Chef Meg's Slow Cooker Provencal Chicken and Beans
Ingredients

24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme
Directions

Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.

Number of Servings: 6

Serve with baked acorn squash and pasta

Crockpot Lemon Dill chicken with broccoli rabe

WEDNESDAY

Crock Pot Lemon Dill Chicken

3-4 boneless chicken breasts (we're using chicken thighs, as they have a bit more fat on them. Makes a more tender, juicy dish)
1 tbsp fresh dill
1/2 teaspoon seasoning salt, like Mrs. Dash
1/2 teaspoon lemon rind, grated
1 cup chicken broth, divided use
3 tablespoons lemon juice (bottled is fine)
2 tsp minced garlic
1 teaspoon cornstarch
Mix dill, lemon rind, lemon juice, garlic and 1/2 cup of chicken broth together and place in crockpot. Sprinkle seasoning salt on both sides of chicken breast and place in crock pot. Cook on LOW 6-8 hours. Remove chicken and put aside. Pour sauce from crock pot into sauce pan and cook on medium heat. Add cornstarch to remaining 1/2 cup chicken broth. Slowly add to sauce pan. Bring to boil stirring constantly until sauce thickens. Serve over chicken with rice.

Serve with broccoli rabe sauteed in olive oil, garlic and some thinly sliced lemons

Crock Pot Chicken Fricassee & Chive Dumplings

THURSDAY
Crock Pot Chicken Fricassee
1 can cream of chicken soup
1/2 C. of water
1/2 C. onions chopped
1 t. paprika
1 t. lemon juice
1 t. rosemary
1 t. thyme
1 t. salt
1/4 t. black pepper
4 skinless, boneless chicken breasts
non stick cooking spray

Spray the crock pot with the non stick spray. Place chicken in the crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low for 6 - 8 hours.

1 hour before serving prepare chive dumplings.
3 T. shortening
1 1/2 C. flour
2 t. baking powder
3/4 t. salt
3 T. chives fresh chopped or 2 1/2 T. dried
3/4 C. milk

Mix dry ingredients and cut in shortening. Add chives and milk and mix to combine well. Drop by teaspoons onto hot chicken and gravy. Cover and cook on high for 45 - 60 minutes.

Serve with corn on the cob

Pork Chop Creole with Rice

WEDNESDAY
Creole Pork Chops
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4


"A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours."
Ingredients:
4 (1 inch thick) pork chops
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 green bell pepper, seeded and chopped
1 onion, chopped
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt

Directions:
1. Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender

Serve with sauteed green beans and rice

Vegetable soup with fresh bread

MONDAY
Vegetable Soup
•3 Red Potatoes ( 1/2" Cubes)
•1/2 Chopped small Yellow Onion
•2 Sliced Carrots
•2 Minced Garlic Clove
•2 Sliced Leeks
•2 Stalks Celery, Chopped
•2 tsp Salt
•1 tsp Black Pepper
•1 1/2 C. Sliced Green Beans (2")
•1 Ear of Corn, Corn removed
•1/4 C. Finely Chopped Fresh Parsley
•3 Diced ripe Tomatoes
•1 Quart of Chicken or Vegetable Broth
Peel and cube 3 red potatoes into 1/2" cubes.
2. Peel and slice 2 carrots and thinly slice 2 leeks (white part only).

3. Mince 2 garlic cloves and chop 1/2 a yellow onion and 2 stalks of celery.

4. Dice 3 tomatoes.

5. Remove the kernals from one ear of corn. You can do this by slicing them off with a knife.

6. Finely chop about 1/4 cup fresh parsley.

Cooking this easy Crock Pot Recipe
•Fill the bottom of your slow cooker with the potatoes and carrots.
•Now add the rest of the ingredients except for the salt and pepper.
•Turn your slow cooker on low and cook it for 7 hours.
•Now add the salt and pepper, stir well.
•Check to see if its ready by testing a potato or carrot.
•If you think it needs more time, cook it for another hour.

We're going to add some lima beans to this as well as we have some from our CSA share.

Serve with bread

Corn Chowder with fresh bread and tossed salad

SUNDAY
Corn Chowder
This comes from a favorite blog of mine, A Year of Slow Cooking.
http://crockpot365.blogspot.com/2008/01/crockpot-corn-chowder-recipe.html
--2 quarts of chicken broth
--1 small onion
--1 red pepper
--1 peeled and chopped carrot (I used a handful of baby carrots)
--2 (16-ounce) bags frozen corn (I used Trader Joe's roasted corn, which I highly recommend---the flavor is smoky and wonderful without any added salt)
--2 medium potatoes (I used 6 mini white potatoes)
Directions:
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the slow cooker.


Finely chop the carrots and the red pepper.
Wash and coarsely chop the potato(es). I kept the skin on---it's up to you.
Dump all the veggies into the stoneware.
Add the bags of frozen corn.
Empty both cartons of chicken broth (2 quarts; 8 cups) on top.

Plug in your slow cooker and set on high for 4-5 hours or low for 8-9 hours.


Pour into a blender and pulse to desired consistency. I left some chunks of corn and a few veggies, but tried to get rid of most of the potatoes.

We're going to have a salad and some fresh bread with this.

Crockpot Chinese Chicken with pineapple and sauteed vegetables with rice

WEDNESDAY
Crock Pot Chinese Chicken With Pineapple
ByJewelies at RecipeZaar
½ day 15 min prep

SERVES 4
4 chicken thighs
salt and pepper, to taste
2 tablespoons oil
1 onion, chopped
1 red pepper, seeded and chopped
300 ml chicken stock
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 (300 g) can pineapple chunks, drained
2 teaspoons cornstarch
1.Preheat crock pot on high.
2.Season chicken with salt and pepper.
3.Heat oil in skillet and brown chicken on all sides, transfer to crock pot.
4.Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.
5.Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.
6.Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.
7.Serve on rice with some sauteed asian veggies.

White chili with ground turkey

TUESDAY
White Chili with Ground Turkey
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 6 servings
"Browned ground turkey and cannellini beans are combined with green chilies, onion and garlic in this chicken stock based soup seasoned with cumin, oregano and cinnamon. Serve with grated jack cheese."
INGREDIENTS:
3/4 onion, chopped
2-1/4 cloves garlic, minced
1-1/4 pounds ground turkey
1-1/2 (4 ounce) cans canned
green chile peppers, chopped
2-1/4 teaspoons ground cumin
2-1/4 teaspoons dried oregano
3/4 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
2-1/4 (15 ounce) cans cannellini beans
3-3/4 cups chicken broth
1-1/2 cups shredded Monterey Jack cheese
DIRECTIONS:
1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

Serve with white rice and salad

Slow Cooker 20 to 40 clove garlic chicken with rice

FRIDAY
Slow Cooker 20 to 40 Clove Garlic Chicken
This yet again comes from the Blog A year of slow cooking.

The Ingredients.
serves 6
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact

The Directions.

I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.

Veronica serves her chicken with a salad, mashed potatoes, corn, and green beans. I served it with quinoa and asparagus.


The Result?
The chicken was good but a bit too bland for our tastes. We all had to salt our chicken.

Southern-Style Okra
By Diana Rattray, About.com Guide
Ingredients:
•1 1/2 cups sliced okra
•1/4 cup chopped onion
•1/2 green bell pepper, chopped
•2 tablespoons vegetable oil
•1 can (14.5 ounces) tomatoes with juice, or 1 1/2 cups tomato puree
•2 teaspoons sugar
•1 tablespoon flour blended with 1 tablespoon cold water
•1/2 teaspoon salt
•1/4 teaspoon pepper
Preparation:
Cook okra in boiling salted water 10 minutes. Drain. Brown onion and green pepper in salad oil. Add tomato juice, cook slowly 5 minutes. Add okra and remaining ingredients. Cook over low heat 5 minutes longer.
Serves 4.

Slow Cooker Green Pepper Chicken

THURSDAY
Slow Cooker Green Pepper Chicken
I got this recipe from a blog called A year of slow cooking. If you haven't checked it out you really should! The writer of the blog has some wonderful, affordable recipes!
2 chicken breast halves
2 large green bell peppers, seeded and chopped
1 (7-ounce) can whole or diced green chiles (mine were mild)
1/2 teaspoon basil
1 tablespoon dried minced onion, or 1 large yellow onion, diced finely
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup water
1/2 cup sour cream (to add before serving)
corn tortillas, optional

The Directions.

I used a 4 quart slow cooker. Put the chicken into the bottom of the cooker, and add the bell peppers and the whole can of chiles. Add basil, onion, salt, and pepper. Stir a bit to combine. Pour in the 1/4 cup of water. Cover and cook on low for about 6 hours, or on high for 3-4.

Before serving, use tongs to remove the chicken, and set aside. Using an immersible blender, blend the peppers and sauce left at the bottom of the slow cooker. If you don't have an immersible blender, carefully(!) pour the slow cooker contents into a traditional stand blender and pulse until fully combined. Pour back into the cooker.

Stir in sour cream until melted. If you don't have sour cream in the house, plain yogurt or cream cheese would work just fine---this is only to thicken the sauce a bit and to mellow out the peppers and chile flavor.

Slice chicken, and return to the cooker. Set to high for 20-30 minutes, or until your dinner is fully hot. Serve the meat in corn tortillas, or over rice.

Or both!

The Result?
This wasn't bad but once again, it was a bit bland for us. We really love foods with spice and this didn't really have that. Next time I might add a jalepeno to the bell peppers.

Mexican Corn Recipe
Ingredients

3 tablespoons butter
10 ounces frozen corn - thawed
1 red bell pepper - chopped
3 green onions - chopped
1 jalapeño - seeded and diced
1/2 cup salsa - favorite variety
salt and pepper to taste

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Cut up the peppers and onions. Dice the jalapeño. Set these ingredients aside.
In a large skillet, melt the butter over medium-high heat.
Add in the corn, bell pepper and onions.
Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
Add the salsa and jalapeño. Stir and continue to cook until all ingredients are hot.
Serve immediately while still warm.

Creamy Italian Chicken with pasta and fresh artisan bread

THURSDAY
Creamy Italian Chicken

Serves/Makes: 4
Difficulty Level: 3
Ready In: 2-5 hrs

Ingredients:
4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8 ounces cream cheese -- softened
1 can cream of chicken soup -- undiluted
4 ounces can mushroom stems and pieces -- drained
Hot cooked rice or pasta

Directions:
Place the chicken breast halves in the crock pot. Combine the Italian dressing mix and water until smooth; pour over top of chicken. Cover; cook on low for 3 hours.

Combine the cream cheese and soup until smooth and blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1 hour more or until chicken is cooked through. Serve over hot cooked rice or pasta


Seve with fresh artisan bread and salad.