Hawaiian Chicken

We ran across this recipe recently and decided to try it.  It will be coming out of the slow cooker in 3…2…1…

4 lbs. boneless, skinless chicken breasts (or thighs)
16-oz. pineapple bits, drained
15-oz. can mandarin oranges, drained
3 T. cornstarch
¼ c. brown sugar
2 T. soy sauce
2 T. lemon juice
½ t. salt
½ t. ground ginger
pinch cayenne pepper
1 green bell pepper, cut in strips

Combine all ingredients except bell pepper.  Place in slow cooker.  Cook on low 4-5 hours or on high 2-3 hours.  Add bell pepper one hour before serving.

Serve over rice.

NOTE:  If this is put in your slow cooker frozen, be sure to add a couple of hours to the cooking time.

 

Making Yogurt in a Slow Cooker

I was teaching an Eat Cheap! class to a group of women today, and the topic of making yogurt came up.  I had just tried this slow cooker technique last week (and am getting ready to make another batch tomorrow), so I was able to speak to the accuracy and ease of this particular recipe.  It makes just over a half gallon of plain yogurt, which is a great substitution for sour cream.  It can also be mixed with all kinds of fruit, nuts and honey for a yummy breakfast or snack.  I used whole milk for the base and plain Greek yogurt for the starter, but it looks like it’s fairly flexible.

Enjoy!

http://www.ayearofslowcooking.com/2008/10/you-can-make-yogurt-in-your-crockpot.html

Slow-cooker Spanish Rice

graciesRice

My twelve-year-old daughter found a version of this recipe a couple of weeks ago and decided to give it a try on her night to cook supper.  It was surprisingly good–not because she made it, but because the recipe’s ingredients just did not impress me.  We ate the leftovers wrapped up in whole wheat tortillas for lunch the next day.  We use our own tomato products, so my daughter typed this recipe up with the changes she made.  As long as liquid amounts stay similar, you can certainly use commercial tomato products.  If you can find ground beef for a good price, this could even be a $4 meal.

1 lb. ground beef, browned
1 pt. salsa
1 pt. tomato sauce
1 onion, chopped
1 c. water
2 1/2 t. chili powder
2 t. salt
1 c. long-cooking rice

guacamole (optional)

Combine first eight ingredients in slow cooker and mix well.

Cover and heat on low setting 6-8 hours or on high setting for 3-1/2 hours.

Serve with guacamole.

Serves 8-10 people.

Herb-Crusted Chuck Roast

This roast is a real treat, and super easy to boot.  You can also cook this in the slow cooker, but it won’t have that herby crust that comes from oven roasting.

¼ cup dry bread crumbs
2 T. olive oil
1 clove garlic, minced
1 tsp. ground mustard
1 tsp. dried thyme
1 tsp. pepper
½ tsp. dried rosemary, crushed
1 (3-4 lb.) boneless chuck eye or top blade

SAUCE

1 cup sour cream
3 T. prepared horseradish
1 tsp. lemon juice
¼ tsp. salt

In a bowl, combine first seven ingredients. Rub over entire roast.

Place on a rack in a shallow roasting pan.

Bake, uncovered, at 325 degrees F for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness.

Let stand 10 minutes before carving.

Combine the sauce ingredients. Serve with the roast.

BBQ Pork & Potatoes

For the barbecue sauce lovers among you, this is a winner.  Plus, it requires little effort for a hot meal.  You can even put the pork in completely frozen; just add a couple of hours to your cooking time.

 

6 med. potatoes, peeled & cubed

2 lb. pork loin, trimmed and cubed

1 tsp. dry mustard

2 c. your favorite barbecue sauce, thinned with about a cup of water

 

Combine potatoes, pork, mustard, and one cup of BBQ sauce.

Cook on low 8 hours; stir in remaining cup of BBQ sauce.

Chicken with Stuffing

This super easy recipe comes from my friend, Michelle.  Thanks for sharing, Michelle!

Place 4-6 boneless chicken breasts in a greased slow cooker.

Top with two cans of cream of chicken soup.

In a bowl combine:

1/4 cup of water
1/4 cup of butter
1 6-oz. package of cornbread or chicken stuffing mix.

Spoon this over the chicken.

Cover and cook on low for 4 hours.

Six Can Tortilla Soup

This super easy recipe is actually from my friend, Tisha.  I often use frozen corn from our garden, homemade chicken stock, leftover chicken, dried black beans, and canned tomatoes w/o chilies, so you can see how versatile it is.  I also add fresh garlic or garlic powder.  The point is that it’s very forgiving and can use up some of the leftovers you might have in your refrigerator–which could certainly put it in the $3.00 Meal category. We sometimes serve it with sour cream or shredded cheese.  You can also use ground beef or bulk it up with additional beans and corn to make it meatless.  This freezes well, too.

1 can whole kernel con, drained
2 cans chicken broth, or use bouillon
1 10-oz. can chunk chicken
1 can black beans
1 can diced tomatoes with green chilies, drained
1 tsp. cumin
1 tsp. chili powder

Pour everything into a stockpot.  Simmer over medium heat until chicken is heated through.  Serve with tortilla chips.

You can also dump everything into the slow cooker if you prefer.