Fiesta Rice Bowls

This can be done in the slow cooker, or since I was late thinking about dinner, the pressure cooker!  I have one of those nifty and cool electric pressure cookers that I use several times a week now!  Very happy with my investment.

Start cooking your rice(yes, it goes this quick).

Add to the pressure cooker:
2 lbs. cubed cooked boneless, skinless chicken breasts
1 jar of your favorite salsa(I used 2 cups home canned)
Cook 10 minutes on 40 psi in your pressure cooker.  If you are using a slow cooker, I'd estimate about 2 hours on high.

When pressure has been released, add:
1 can black beans, rinsed and drained
1 small package frozen sweet yellow corn
1 8oz. pkg. lower fat cream cheese(do not use fat free)
Candied Jalapenos if you like, or any other additions such as olives, diced chilies, etc....
Bring pressure back up to 40psi and cook another 10 minutes.  Release pressure and stir well.  Keep on warm until ready to serve.

Serve over brown or white rice with toppings such as shredded cheese, hot sauce, sour cream, salsa, guacamole, green onions, crushed chips, etc....

Curry Butternut Squash Soup

1 Large Onion, diced
4 Whole Cloves Garlic, peeled
1 Tbl. Butter
1 Tbl. Coconut Oil

S&B Hot Curry Sauce, 2 pieces*
1 Butternut Squash, peeled, seeded, & cubed into 1" pieces
4 Granny Smith Apples, peeled, cored, sliced
1 Can Cannelini Beans, undrained
Vegetable or Chicken Stock
Pinch of Red Pepper Flakes

Toppings:
Sour Cream, Plain Greek Yogurt, Toasted Coconut, Toasted Almonds, Croutons, etc....

Put diced onion, garlic, butter, and coconut oil in large slow cooker sprayed with non-stick cooking spray.  DO NOT use slow cooker bags you will need the immersion blender and it will shred your bag and ruin your recipe(yucky plastic soup, no thank you).  Turn the slow cooker on high and cover for one hour, stirring occasionally, until onions are translucent and beginning to brown.  Add apples, squash, curry squares, beans, red pepper flakes, and just enough stock to come up to the bottom of the top layer of squash cubes.  Cook on high for 5-6 hours, until squash is very tender.  Turn slow cooker off, fish out the garlic cloves and discard.  Use the immersion blender to puree until smooth, or use blender in batches.  I prefer the immersion blender to avoid burns.  Return to slow cooker to warm until ready to eat.  Serve with a variation of toppings.

*There are 5-4 squares/rectangles per package.  I found 2 to be the perfect heat, and I like things hot.  So, you may want to start off with one square and add the other after taste testing, they do dissolve pretty fast.

Spicy Apricot BBQ Sauce

2 pounds apricots, pitted and halved

  1 14.5oz. can fire roasted tomatoes, do not drain

  1 sm. can tomato paste

  3 cups brown sugar

  1 ½   cup cider vinegar

  1 onion, chopped finely

  1 jalapeno, diced small, seeds removed based on heat pref.

  3 cloves garlic, minced

  1-2 Tbl. Kosher salt

  ½ tsp. ground black pepper

  Pinch of red pepper flakes

  2 teaspoons Dijon mustard

Place all ingredients in a slow cooker, cover, cook on high 4-5 hours.  Remove lid last hour until slightly reduced.  Use immersion blender to puree. Use immediately or store in an airtight container for up to 4 weeks.

Half and pit apricots, and quarter each half.

Spray slow-cooker with non-stick spray, add ingredients.

Stir well, cover, and cook on high 5-6 hours.  

It looked a little too soupy so I tilted the lid to vent for about 1 1/2 hours.  Don't lean over the slow-cooker or you'll get a vinegar steam bath. 

Use immersion blender to puree.  

Makes approx. 6 cups.  Remove lid to let reduce down if too thin and cook down some more, it was really thick though at this point, perfect!

Yummy over chicken, or anything.

Orange Roasted Pork

This is my favorite new way to cook pork and even chicken.  I'll assume beef would also be wonderful.

3-5 lb. Pork Roast(or other meat, boneless skinless chicken breast, etc...)
All Purpose Seasoning, such as Pappy's or Lawrys
1 Medium to Large Sweet Onion
2 cloves Garlic, Pressed or Finely Chopped
1 jar Orange Marmalade
1 cup Non-Alcoholic White Wine or Chicken Stock
2 Tbl. Hoisin Sauce
1 tsp. Kosher Salt(or to taste)
1/2 tsp. Fresh Ground Pepper
Sprinkle of Red Pepper Flakes

Rub roast or chicken pieces with all purpose seasoning.  Place meat in a 5qt. crock pot sprayed with non-stick spray.  Slice onions in have lengthwise, trim off ends, and slice into skinny half moons.  Top meat with onions.  In a medium mixing bowl, combine remaining ingredients with a whisk.  Pour over onions and roast.  Cook on high one hour, reduce temperature to low and cook another 5-6 hours. 

I served this over Turmeric Rice. 

Cauliflower Leek Soup

2 leeks
1 sweet yellow onion, diced
1 large head cauliflower, diced
Vegetable or chicken stock
Seasonings:  Fresh grated black pepper, white pepper, bay leaf, ground mustard, nutmeg(all to taste)

Discard any leek leaves that look questionable.  Slice leek lengthwise down the middle and then into half moons.  Place in fine sieve strainer that fits inside another bowl.  Cover with water and soak.  Rinse several times to remove all sand.  Pour all ingredients into large crockpot.  Add enough stock just to cover veggies.  Cover and cook on high 4 hours, turn to low another 2-3 hours.  Remove bay leaf.  Using an immersion(stick) blender puree until smooth, it helps if you use a potato masher first to break up large pieces.  Optional toppings:  bacon pieces, Parmesan cheese, shredded chicken, pumpkin seeds, a drizzle of flavored olive oil, etc....

Ratatouille over Drunken Beef

Ingredients:

1 large yellow onion(or Maui), diced

approx. 1 cup chicken, beef, or veggie stock

2 firm eggplants, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 cloves garlic, minced(or 1/4 cup minced chopped from jar)

1 Tbl. dried oregano

fresh ground black pepper

1 14.5 oz. can diced tomatoes

2 packets Stevia(or any other sweetener, sugar)

2 med. zucchini, diced

2 yellow crookneck squash, diced

 

Prepare all veggies ahead of time

Spray large pot with non-stick spray, add diced onion and 1/4-1/2 cup broth.  Cover and simmer until onions are nearly translucent.

 Add eggplant, peppers, spices, garlic, and remaining broth.  Mix well, cover, and let simmer for approx. 10 minutes.  Stir often as eggplant begins to reduce in size.

Add stewed tomatoes and stevia and mix well.  Bring mixture to a boil and simmer about 15 min. 

Add zucchini and squash and mix well.  Cover, and let cook for 5 minutes.

 Mix well again, remove from heat and let sit 15 minutes.

Zucchini will also reduce in size, and should be slightly al dente.

(Use veggie broth and omit beef for vegetarian Ratatouille.)   Serve over couscous, quinoa, or rice for a starchy base.

Paleo would not use sweetener.  I used homemade beef stock

Drunken Beef
1-2 cups red wine(NOT cooking wine)
Any lean steak(such as London Broil) with all visible fat trimmed
5-6 sprigs Rosemary, fresh, cleaned
2 cloves pressed garlic
Seasonings:  Onion Powder, Black Pepper, Salt(optional)

Spread steak out on a large cutting board and season both sides, rubbing in spices and garlic.  Place in large crockpot and pour wine over, enough to cover the meat.  Turn on Low for 6-8 hours, until meat begins to fall apart when pressed with fork.  Remove from crockpot and rest 20 minutes.  Shred for serving.  Serve approx. 4-5 oz. beef on place and smother with Ratatouille.

Chili (I served this at Girls Camp Fundraiser)

INGREDIENTS:

2 cans black beans(do not drain)

2 cans diced tomatoes

1 can tomato paste

1 can tomato soup

 2 Heaping Tbl. each Chili Powder & Cumin
2 Tbl. Reduced Sodium Soy Sauce

 1 Medium Onion, Diced

1 Jalapeno Pepper, finely diced, most of the seeds removed

1 Anaheim Pepper, finely diced, most of the seeds removed

3 Cloves Garlic, Minced

1 Tbl. Beef "Better Than Bouillion"

1 3 lb. lean Beef Roast, cooked and shredded

1 lb. chorizo, cooked and drained

Sriracha Sauce to Taste

DIRECTIONS:
In a large slowcooker, combine all ingredients EXCEPT meat.   Add enough water to the cans of beans to rinse all of the grainy fibery goodness out, about half to two thirds up the can.  Swirl around to loosen up all the residue and add "bean juice" to the crockpot.  Stir all the ingredients.  Cook on High 1 hour and turn down to Low for 5-6 hours, until onions are translucent and soft.  In a large non-stick pan, cook chorizo.  Pour into a fine sieve strainer and drain.  Go back and scrape the "bits" left in the pan, you can add a little water to help.  Pour the "bits" and drained chorizo into the chili mixture.  Add shredded beef and stir well.  Cook for one more hour.  The beef will soak up a lot of the liquid and it will thicken up.  Add Sriracha Sauce to taste if you'd like to add more heat.

**I slow-cooked the roast the day before in the crock-pot.  I use London Broil in the crock-pot A LOT, and this would also work well, any cheap cut will do, even pork.

Serve with Honey Corn Bread or Muffins.

Updated, my favorite version(10/10/15)

INGREDIENTS:

3  cans red kidney beans(do not drain)

2 cans fire roasted diced tomatoes

1 can tomato paste

 1 Heaping Tbl. each Pasilla Chili Powder, California Chili Powder, & Cumin
1 Tbl. Worchestire Sauce

 1 Medium Onion, Diced

1 Tbl. Minced Dried Onion

1 Jalapeno Pepper, finely diced, most of the seeds removed

3 Cloves Garlic, Minced

1 Tbl. Beef "Better Than Bouillion" 

1 tsp. ManSmith's Dry Fire Seasoning 

Salt and fresh ground pepper to taste.

Combine above ingredients in crockpot and cook on high one hour, then turn down to low and cook another 5-6 hours.

Add the ingredients below and more water if needed and cook on low for another hour.

2 cups cooked and shredded Beef Roast

2 cups cooked ground beef(drain the oil)

1 cup finely diced cooked bacon

1 Tbl. Cocoa Powder(good quality)

Crockpot Turkey Breast Dinner & Mashed Potatoes

This was SO easy. I purchased a seasoned turkey breast, ribs removed but leg attached. Looked like half a turkey.

Spray crockpot with non-stick spray(don't use a liner, because you'll mash the potatoes in the crockpot). Layer one large finely chopped onion, and 2 lbs. cleaned baby red potatoes, and 3 cloves crushed garlic. Season with black and white pepper(to taste) and stir in one can of fat free cream of chicken soup. Top with 4 sprigs of rosemary. Top with turkey breast. Cook on Low 7-9 hours. You can also do this with boneless skinless chicken breasts, turkey loins, etc....

My turkey came with a pop up "done" insert, so after it popped, I let it still continue to cook for a while longer, it just comes out fork tender. Remove the turkey breast and allow to "set" for 15-20 minutes before slicing. Pour out most of the juices and remove sprigs of rosemary. Use a non-stick masher to make smashed potatoes, adding in liquid as needed. Serve with steamed veggies or salad. EASIEST turkey dinner ever! You can also use the reserved liquid to make a gravy, but I didn't even feel the need, it was SO flavorful and moist. But great stock for another meal. :)

Crockpot Roasted Butternut Squash Soup

1 large butternut squash, peeled and diced into 1" pieces
2 Tbl. olive oil
1 large yellow onion, diced
1 large or 2 small apples, peeled and diced(any kind, gala or fuji best)
1 qt. vegetable stock
1 rounded tsp. sea salt
1/4 tsp. each: black pepper, white pepper, nutmeg, cardamom, and cumin
pinch of red pepper flakes or more to taste
1 cup plain almond milk(or milk/cream)

Preheat oven to 425'. Spread diced butternut squash on large cookie sheet lined with non-stick foil. Drizzle olive oil over squash to coat, mix with hands if needed. Bake for 15-20 minutes, just until some pieces are starting to golden up around the edges and pieces are all sizzling. While baking add the diced onion and apple to crockpot. When squash is done add to crockpot. Sprinkle seasonings over the vegetable mixture. Pour vegetable stock over crockpot ingredients and just give it a gentle stir. Cook on LOW 6-8 hours. Just before ready to serve, blend mix with an immersion blender(stick/handheld blender). Pour in almond milk and mix well. Serve in a mug or bowl. Top with toasted coconut, croutons, grated parmesan cheese, and toasted pine nuts on the side and soft garlic breadsticks or rolls.

Baked Beans

2 cans Bush's Baked Beans(28oz. each)
2 green bell peppers, diced
1 package 50% less fat Hormel Real Bacon Bits
1/2 cup brown sugar
1 Tbl. Worcestire Sauce
1 Tbl. yellow mustard
1 sweet or purple onion, diced
a few drops of hot sauce, such as Spiracha Sauce

Mix all ingredients together in a small crockpot and cook on high 4 hours, low, 6. Tip lid to allow steam to come out if too soupy the last hour on high.

Crockpot Meatloaf Dinner

This was a huge hit with the family tonight. Yay! And thank goodness for Slow Cooker Bags for easy and fast clean up! I love Reynolds.

First I took a bag each of baby red and yellow potatoes, cut into bit size pieces and put in the bottom of the crockpot(in bag). Sprinkle with spices such as salt, fresh ground pepper, parsley flakes, onion powder, etc.... and sprinkle with olive oil. Mix it well. Then you place the meat"loaf" on top of it.

For meatloaf:
3 lbs.(we like leftovers) extra lean ground beef
2 cups Italian bread crumbs
1 cup of oatmeal(uncooked)
2 eggs
1 cup of ketsup
2-3 Tbls. spicy brown mustard
1 envelope onion soup mix
salt, pepper to taste

Combine all of the ingredients and shape into a loaf and place on top of potatoes. Drizzle ketsup over the top of the loaf, cover, and cook on low 6-8 hours or high 4-5 hours. Use a meat thermometer to test for doneness. Serve with a veggie, our kids favorite with THIS dish is corn.