Green Chili Chicken over Rice

 Ingredients:

8 chicken tenders

salt

fresh ground black pepper

ground sage

cumin

steak seasoning

2 T olive oil

1 T butter

1/2 c. cream

1 - 4 oz. can green chilies

1/2 cube cream cheese (cut into small pieces)

2 + cups  cooked rice (cooked in chicken broth

Directions:

Lay chicken tenders on wax paper and sprinkle each with the following, in order: salt, pepper, sage, cumin, and steak seasoning.  Do this to each side.

Bring melt butter and olive oil together, then add the chicken.  Sear 3 minutes on each side on low to med. heat.

Add cream and cook for 1 minute, then add the chilies and the cream cheese. Stir and let cook on low for 15 min.

Serve over the cooked rice.

Coconut Curry Chicken

Prep 20 min
Cook time 6 hrs
Serves 6

2 lb boneless, skinless chicken breasts, cubes
1 1/2 cups (13.5 oz can) coconut milk
1 yellow onion, quartered
1 green bell pepper, quartered
1 (6 oz) can tomato paste
1 Tablespoon curry powder
2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/8 - 1/4 teaspoon cayenne pepper
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon cornstarch

1. Place the cubed chicken in slow cooker

2. Place all remaining ingredients , except cornstarch into a food processor and process until nearly entirely smooth.

3. Pour the processed mixture over the chicken in the slow cooker.

4. Set the cooker to low, cover and let cook 5 hours.

5. Whisk cornstarch into 2 tablespoons of water and stir into the cooking liquid. Re-cover and let cook 1 additional hour, or until meat is fork-tender. Serve with basmati or regular white rice.

* to cool off the spices you can serve with a dollop of plain yogurt or omit the cayenne.

Broccoli Potato Soup

Broccoli Potato Soup - Taste of Home, Slow Cooker Throughout the Year

Prep 25 min
Cook 4.5 hr
Makes: 8 cups (2 quarts)

1 lb (8-10) small red potatoes, cubed
1 large onion, chopped
1 large carrot, coarsely chopped
7 garlic cloves, minced
3 cups water
1 can (14.5 oz) condensed cream of broccoli soup, undiluted
1 teaspoon of each fresh or (1/3 t. each if dry) thyme, basil, and parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4-1/2 teaspoon crushed red pepper
1/4 teaspoon pepper
2 cups (2-3 heads) chopped broccoli
1 cup (4 oz) shredded Havarti cheese

1. Place the potatoes, onion, carrot and garlic in slow cooker. Add the water, cream of broccoli soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.

2. Stir in the broccoli and Havarti cheese. Cover and cook for 30 minutes or until the broccoli is tender.

ROB'S FISH BATTER

 Mix together:

1 1/2 c. flour

1 1/2 c. cold water

2 tsp. baking powder

2 Tbl. Lawrys seasoning

When smooth add in:

2 eggs

1/2 cube melted butter

Mix all until smooth.

Coat fish 

Fry in hot oil

SIMPLE GROUND BEEF CASSEROLE

1 lb. (about 2 1/2 C) uncooked penne

1 medium onion, chopped

1 lb. ground beef

1 T. olive oil

1 or 2 cloves garlic (minced)

1 jar pasta sauce

2+ C. shredded cheddar cheese

preheat oven to 400, grease a 9x13 baking dish

Boil penne for about 12 min. in salted water

While penne boils add oil, beef, salt and pepper to frying pan. Once it gets going, stir in garlic.

Drain penne and add pasta sauce, 1 C. cheese, and beef mixture.  Mix and pour into baking dish. Cover the top with the rest of the cheese and bake for 10 minutes, uncovered. Turn oven to broil and broil for a minute or two extra to slightly brown the cheese.  - Tricia

THE BEST BANANA BREAD EVER

 3/4 C. butter, softened

2 eggs

1 1/2 C. packed brown sugar

5 mashed ripe bananas

1/2 C. crushed pineapple, drained

1/2 C. applesauce

1 1/2 t. baking soda

1/2 t. salt

1 t. vanilla

1/2 t. cinnamon or more

2 1/2 C. flour

1 bag chocolate chips (you don't need to use all of them)

Preheat oven to 325. Spray 3 med. bread pans with cooking spray

Cream butter and sugar, add eggs, mix and add the rest of the wet ingredients, mix

Add dry ingredients, mix

Pour into loaf pans and sprinkle tops with chocolate chips.  bake at 325 for 45 - 60 min.  Don't over-bake!

- Tricia

Clayton's Favorite Chicken Marinade

 Combine:

1/3 C. olive oil

1/4 C. champagne vinegar

1-2 T Kindersflavors Buttery Steakhouse Seasoning

Pour over chicken and allow to marinate (covered) in the fridge for 2-6 hours.

Grill chicken

Heat up left over marinate from chicken bag in small saucepan.  Bring to boil then simmer 3 min.

Serve marinate with grilled chicken.

- Tricia