Crockpot Chicken Curry Soup

4 chicken breasts, diced

2 - 13 1/2 oz. cans coconut milk

4 large carrots sliced on an angle

4 or 5 potatoes peeled and diced (you can use any type of potato)

2 tablespoons curry powder

1 cup water

peanuts (optional)

coconut (optional)

-Combine coconut milk and water in the crock pot. Stir in curry powder, chicken, carrots, and potatoes. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours. Ladle soup into bowls and garnish with peanuts and coconut if desired. Serve with warm Naan Bread. Alternately, you can serve over rice.

Avocado Cream Sauce

•  Ingredients:
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 cups chicken broth
• ¾ cup sour cream
• ½ tsp. cumin
• ½ tsp. salt
• ½ tsp. garlic powder
• ¼ tsp. pepper
• 2 California avocados, peeled and pitted
• ½ cup chopped fresh cilantro
• juice of one lime

INSTRUCTIONS

1. First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
2. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

Garam Masala Chicken Stew with Peas and Potatoes

Fragrant Garam Masala Chicken Stew with Peas and Potatoes

Ingredients

Nonstick cooking spray

6 large skinless, boneless chicken thighs (about 1 1/2 pounds)

12 ounces red potatoes, cut into 1/2-inch cubes (4 small or 2 medium)

1 medium onion, thinly sliced

1 1/2 teaspoons grated fresh ginger

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 14 1/2 ounce can reduced-sodium chicken broth

1 8 ounce can no-salt-added tomato sauce

1 cup frozen peas

1/2 cup plain fat-free yogurt

2 teaspoons garam masala

Directions

1. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken thighs, meaty sides down; cook about 6 minutes or until brown on both sides, turning once.

2. In a 3 1/2- or 4-quart slow cooker combine potatoes, onion, ginger, and garlic. Top with chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all.

3. Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours.

4. If using low-heat setting, turn cooker to high-heat setting. Stir in peas, yogurt, and garam masala. Cover and cook for 15 minutes more

Chicken Salad

Ingredients Edit and Save

Original recipe makes 6 servings
 5 slices bacon
 3 cups diced cooked chicken
 1 cup chopped fresh tomato
 2 stalks celery, thinly sliced
 3/4 cup mayonnaise
 2 tablespoons minced green onion
 1 tablespoon chopped parsley
 1 teaspoon lemon juice
 1 dash Worcestershire sauce
 salt and ground black pepper to taste
 12 leaves romaine lettuce
 1 large avocado, sliced
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PREP
15 mins
COOK
15 mins
READY IN
1 hr Directions
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
Stir chicken, bacon, tomato, and celery together in a bowl.
Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

To Die for Crock Pot Roast

By yooper on May 03, 2002

Photo by Marg (CaymanDesigns)

1527 Reviews

• 
• Prep Time: 5 mins
• Total Time: 9 hrs 5 mins
• Servings: 8

About This Recipe

"Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it."

Ingredients

• 1 (4 -5 lb) beef roast, any kind
• 1 (1 1/4 ounce) packages brown gravy mix, dry
• 1 (1 1/4 ounce) packages dried Italian salad dressing mix
• 1 (1 1/4 ounce) packages ranch dressing mix, dry
• 1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

Spinach Quiche

INGREDIENTS

2	cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
1	package (8 oz) cream cheese, softened
3	Eggland's Best eggs
1	small onion, chopped (1/4 cup)
1	box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/4	teaspoon salt
1/8	teaspoon pepper
1	cup shredded mozzarella cheese (4 oz)

DIRECTIONS

1.	Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.
2.	Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
3.	In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
4.	Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.

Broccoli Chicken Casserole

4 cooked chicken breasts
2 cans cream of chicken soup
4-10 oz pkgs frozen broccoli
¼ c chopped celery
¼ c chopped onion
½ tbsp lemon juice
½ c grated cheese
¼-½ tsp curry powder
2-3 c chips

Oven at 350º

Cook chicken. Place evenly in greased 9x13” pan. Cover with slightly cooked broccoli. Mix soup, celery, onion, curry powder, lemon juice and cook for 5 min. Pour over broccoli and chicken. Mix chips and cheese. Cover with aluminum foil and cook for a mystery length of time.