Make-Ahead Slow Cooker Beef Stew
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½ cup all-purpose flour
1 ½ teaspoons smoked paprika
½ teaspoon salt
½ teaspoon pepper
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 onion, chopped
1 (8 ounce) package mushrooms, chopped
3 potatoes, diced
5 carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
¼ cup red wine such as Marcela
1 tablespoon Worcestershire sauce
2 (10 1/5 ounce) can low sodium beef broth
1 (14 ½) can no sodium crushed tomatoes
1 (1 ounce) package dry onion soup mix such as Lipton
• Combine flour, paprika, salt and pepper in large resealable plastic bag.
Add beef cubes and seal the bag. Shake bag to evenly coat the beef
with the flour mixture.
• Heat oil in skillet or stockpot over medium heat. Shake excess flour off
beef cubes, then stir the beef into the hot skillet. Add onion and
mushrooms. Stir and cook until beef is evenly browned and no longer
pink.
• Place the beef mixture into a large slow cooker. Add potatoes, carrots,
celery and then the garlic, Worchester sauce into the slow cooker. Pour
the broth and tomatoes into the cooker and stir in the onion soup mix.
Cook on high for 4 to 6 hours, or on low for 10 to 12 hours. Season to
taste with salt and pepper.
• Adapted from: http://allrecipes.com
Chicken and Rice Casserole
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4 cups cooked rice
4 cups diced cooked chicken
½ cup slivered almonds
1 small onion, chopped
1 (8 ounce) can sliced water chestnuts, drained
1 (10 ounce) package frozen peas, thawed
¾ cup chopped celery
1 (10 ounce) can condensed cream of celery soup, undiluted
1 (10 ounce) can condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 cups crushed potato chips
• Preheat oven to 350 degrees ⁰F. Grease baking dishes (one 13x9 or
three 9x9).
• Combine first seven ingredients and place in casserole dishes.
• In bowl combine soups and mayonnaise; pour over chicken mixture and
toss to coat.
• Sprinkle with potato chips.
• Bake for 1 hour or freeze.
• Adapted from: http://tasteofhome.com
Italian Wedding Soup
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1 (16 ounce) package mild Italian sausage, such as Johnsonville-mild
2 teaspoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48 ounce) container low sodium chicken broth
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14 ½ ounce) cans diced tomatoes
1 teaspoon dried Italian seasoning
1 (5 ounce) package baby spinach
¼ cup fresh parsley
¼ cup freshly shaved Parmesan cheese
• Cook sausage in hot oil in a large stock pot over medium heat 7 to 8
minutes on each side or until browned. Remove sausage while
reserving dripping in stockpot. Sauté onion in stockpot 3 minutes or
until tender. Add garlic, and sauté 1 minute. Cut sausage into ½ inch
slices and return sausage to stockpot.
• Stir in chicken broth, canella beans, tomatoes and Italian seasoning and
bring to a boil, reduce heat to medium and simmer for 25 minutes.
• Stir in spinach and parsley and cook until wilted.
• Top each serving with parmesan cheese.
• Adapted from: http://www.myrecipes.com
Chicken Pasta Bake with Spinach & Parmesan
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1 pound pasta such as penne
1 tablespoon olive oil
1 pound chicken breast, diced into 1-inch pieces
10 ounces fresh baby spinach, chopped
¼ cup butter
⅓ cup flour
2 cups milk
1 cup non-fat yogurt
4 ounces grated Parmesan cheese (divided ¾ and ¼ )
1 lemon, zested
Salt and pepper to taste
• Heat oven to 350 degrees ⁰F. Lightly grease two 9X9 baking dishes or
equivalent small casserole dishes.
• Prepare pasta according to package directions until al dente, then drain
pasta.
• In large stock pot cook chicken pieces in oil. Add chopped greens until
wilted.
• Prepare sauce, melt butter in sauté pan on medium heat. Whisk in flour
and cook three minutes. Slowly whisk in milk and cook three to five
minutes while whisking constantly until sauce thickens. Remove from
heat and stir in yogurt, ¾ of the Parmesan cheese and lemon zest. Salt
and pepper to taste.
• Gently combine drained pasta, chicken with spinach, and sauce.
• Place contents in casserole dishes and top with remaining Parmesan
cheese.
Bake for 25 minutes until heated through and slightly brown on top.
Freeze baked casseroles after cooling completely.
Adapted from: http://www.thekitchn.com
Slow Cooker Chili
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1 pound lean ground beef
Salt and pepper to taste
3 (15 ounce) cans dark red kidney beans, drained and rinsed
3 (14 ½ ounce) can Mexican style stewed tomatoes, such as Rotel
2 stalks celery, chopped
1 red bell pepper, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
½ cup red wine
• In a large skillet, brown ground beef over medium-high heat. Season to
taste with salt and pepper; drain fat from ground beef.
• In a large slow cooker, combine cooked beef, beans, tomatoes, celery,
and red bell pepper. Season with chili powder and cumin; stir to evenly
distribute ingredients.
• Cook in slow cooker on high for 6 hours, or on low for 8 hours. Add
wine during the last 2 hours of cooking.
Adapted from: http://allrecipes.com
Stuffed Red Peppers with Quinoa
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3 red bell peppers, sliced lengthwise and seeds removed
1 tablespoon olive oil
1 onion, finely chopped
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
1 (16 ounce) can diced tomatoes, drain and reserve liquid
1 cup chicken broth
¾ cup quinoa
½ carrot, grated
1 (14 ounce) can black beans, drain and rinse
1 (6 ounce) package fresh spinach
½ cup shredded Mexican cheese
• Heat oven to 375 degrees ⁰F. Grease 9x13 pan, add peppers and roast
for 30 minutes.
• In stockpot on medium heat, cook onion in oil until soft; add garlic,
cumin, salt, and pepper.
• Add tomatoes, chicken broth, quinoa, carrot into onion mixture. Cook
for about 12 minutes until quinoa is tender.
• Add beans and spinach until wilted (add tomato liquid if needed).
• Spoon mixture onto pepper halves and top with cheese.
• Bake in oven until cheese is melted, about 15 minutes.
• After cooling, wrap each pepper half with aluminum foil and freeze
wrapped peppers in freezer bags.
• Thaw, remove foil, and heat stuffed pepper thoroughly in microwave.
• Adapted from: http://www.Allrecipes.com