Pumpkin Oatmeal

Ingredients:
1/2 cup rolled oats
1 cup milk
1/4 cup canned pumpkin puree
Cinnamon to taste
Pumpkin pie spice to taste
Brown sugar or honey to taste
1 Tbs chopped walnuts

1. In a saucepan stir oats, milk, pumpkin puree, spices, and brown sugar over medium heat.
2. Bring to a boil then reduce heat and simmer for 5 min or until oatmeal reaches desired consistency.
3. Transfer to bowl and add walnuts and additional spices or sugar to taste.
** This recipe is for one serving; increase quantity of ingredients for additional servings!**

Slow Cooker Pulled Pork

Ingredients:
1 (3 lb) pork shoulder
1 onion, chopped
1/2 c chicken broth
2 c BBQ sauce
2 Tbs mustard
2 Tbs honey
1 Tbs soy sauce
Cumin
Cayenne
Cinnamon
Brown sugar
Salt and pepper

1. Trim pork of excess fat.  Rub pork with cumin, cayenne, cinnamon, brown sugar, and salt and pepper to taste.
2. Add onions to bottom of slow cooker and place pork on top.  Add broth, cover, and cook for 5-6 hours on high (or until pork is very tender)
3. Remove pork and shred with two forks.  Remove excess fat and return to slow cooker.
4. Add BBQ sauce, mustard, honey, and soy sauce.  Season with salt and pepper as well as other spices to taste.  Cook for 30-60 min longer on low.

Slow Cooker Maple Dijon Chicken

Ingredients:
4 tsp brown sugar
4 chicken thighs
2 Tb butter
1/3 c maple syrup
1 Tbs red wine vinegar
4 Tbs dijon mustard
2 cloves garlic, minced
1/2 tsp rosemary
1/2 tsp oregano
zest of 1 orange
Salt and pepper to taste

1. In a bowl mix together syrup, mustard, vinegar, garlic, rosemary, oregano, orange zest, and salt and pepper.
2. Work brown sugar into chicken thighs, about 1 tsp per thigh.  Season with salt and pepper.
3. Melt butter is a skillet and brown chicken thighs for 2-3 min per side.
4. Place thighs in slow cooker and cover with maple syrup mixture.  Cover and cook on high for 2-3 hours or low for 5-6 hours.
5. Remove chicken and shred.
6. Thicken sauce with corn starch if needed, then pour over shredded chicken, enough to moisten without drowning.
7. Serve with rice.

Pumpkin Chocolate Chip Bread

Ingredients:
3 cups flour
2 t cinammon
1 t salt
1 t baking soda
4 eggs
2 c sugar
2 c canned pumpkin
1 1/2 c oil
2 c chocolate chips

1. In a large bowl, combine flour, cinnamon, salt, and baking soda.
2. In another bowl beat eggs, sugar, pumpkin, and oil.
3. Stir in dry ingredients just until moistened.  Fold in chocolate chips.
4. Pour into two greased loaf pans and bake at 350° F for 60-70 min or until toothpick inserted in the center comes out clean.

** Yields two loaves**

Italian Sausage in Tomato Sauce

Ingredients:
3-4 italian sausages, removed from casing and crumbled
1/2 c diced red onions
1 Tbs chopped garlic
1/2 t salt
1/2 t cayenne pepper
1 (28 oz) can crushed tomatoes
2 Tbs tomato paste
1 Tbs oregano
Pasta, cooked

1. In a large pan, cook sausage over medium heat until sausage starts to brown (about 5 min)
2. Remove sausage with a slotted spoon and place in a separate bowl
3. To the fat, add the onions, garlic, salt and cayenne and cook until soft, about 3 min
4. Add the tomatoes and their juice, the tomato paste, and the oregano and cook, starring until thick and fragrant (about 15-20 min)
5. Add sausage and adjust seasoning to taste.  Serve with pasta

Chili Lime Chicken Burgers

Ingredients:

• 1lb ground chicken
• 2 green onions, chopped
• 1/4 cup chopped red bell pepper
• 2 Tablespoons chopped cilantro
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 lime, cut in half

1. Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes and juice of half a lime in a large bowl. 

2. Mix until thoroughly combined, then form into 4 patties and spray each side generously with non-stick spray.

1. 3. Heat a large grill pan or skillet over medium-high heat. Grill burgers for 3-4 minutes a side, or until cooked all the way through. 

Moroccan Chicken and Vegetable Couscous

Ingredients:
4 carrots, sliced
2 large onions, sliced
Other vegetables if desired (squash, zucchini, sweet potatoes)
2 lbs chicken thighs or breasts
1 can chicken broth
2 Tb tomato paste
1 can diced tomatos
2 Tb flour
2 Tb lemon juice
2 Tb honey
2 garlic cloves, minced
2 tsp cumin
2 tsp ginger
1 tsp cinammon
1 tsp coriander
Salt and pepper to taste

For couscous:
1 box couscous
3 cups mixed cut up vegetables (carrots, zucchini, onion, etc)
Cumin
Coriander
Salt and pepper
Chicken broth (per amount on couscous box)

1. Season chicken with salt and other spices, then brown in large pan.  Add to slow cooker.
2. Place onions, carrots, and other vegetables in slow cooker.  Add the can of diced tomatoes.
3. In a bowl, whisk broth, tomato paste, flour, lemon juice, garlic, honey,  and spices.  Add to slow cooker.
4. Cover and cook on high for 3-4 hours.
5. Serve over couscous

For couscous:
1. Add oil to skillet and saute vegetables for about 3 min.  Season with spices.
2. Add broth and bring to a boil.
3. Add couscous and turn off heat.   Cover and let sit for 5 min, then fluff with a fork.
4. Add more seasoning to taste.

Tomato Soup

Ingredients:
2 15-oz cans diced tomatoes
1 10-oz can tomato sauce
2 fresh tomatoes, diced
2 cloves of garlic, minced
1 Tb salt
1 tsp pepper
1/2 tsp cayenne
1 tsp oregano
1 onion, diced
1 c heavy cream
4 cups chicken stock
For Roux:
3 Tb butter
1/4 c flour
1 c heavy cream

1. Add tomatoes, tomato sauce, garlic, onion, spice, heavy cream, and chicken stock to the crock pot.
2. Stir, then cover and cook 6 hours on low or 2-3 hours on high.
3. Transfer chunky parts of soup to blender and puree soup until smooth.  Return to crock pot.
4. Make roux by melting butter in saucepan and adding flour and heavy cream; stir until smooth.
5. Add roux to crockpot and stir; cook for another 20-30 min.
6. Garnish with fresh basil and serve.

Shrimp and Corn Chowder

Ingredients:
1 lb shrimp, peeled and deveined
3 cloves of garlic, diced
1 onion, diced
1/2 t oregano
1/2 t basil
1/4 t cayenne
Salt and pepper to taste
4 c chicken stock
2 c frozen corn
1/2 c heavy cream
1/4 c flour
3 Tb butter
2 Tb parsley
2 c wild rice, pre-made

1. Heat some oil in a large pot; add shrimp and cook until pink (about 2-3 min).  Set aside.
2. Add garlic and onion to the stockpot and cook, stirring frequently until onions become translucent (2-3 min).  Stir in salt and pepper, cayenne, oregano, and basil and cook another 1-2 min.
3. Whisk in chicken stock and corn and bring to a boil; reduce heat and simmer for 15 min.
4. Add 1/4 c heavy cream and puree with a blender.
5. Make a roux by melting butter with flour and other 1/4 c of heavy cream.  Add the roux to the soup and then stir in shrimp.
6. Stir in wild rice, then serve.

Shrimp Scampi Bake

Ingredients:
1 cup butter
2 Tb dijon mustard
1 Tb lemon juice
1 Tb chopped garlic
1 Tb parsley
2 lbs shrimp, deveined

1. Preheat oven to 450 °F
2. In a pan over medium heat, combine butter, lemon juice, garlic, mustard, and parsley.  Stir until butter has completely melted.
3. Arrange shrimp in a shallow baking pan and pour butter mixture over the top.
4. Bake 12-15 min in the oven or until shrimp are pink.
5. Serve over pasta


* A very easy shrimp recipe with an extra zing from the dijon mustard.  Be careful not to overcook the shrimp-they are best when they just turn pink!**

Jumbalaya

Ingredients:

1 lb smoked sausage, sliced

3 Tb olive oil

2/3 c chopped green pepper

2 cloves garlic, minced

Chopped parsley

2 16 oz cans diced tomatoes

2 c chicken broth

1 1/2 t thyme

Bay leaves

2 t oregano

1 Tb creole seasoning (salt, red pepper, black pepper, chili powder, and garlic powder)

1/2 t salt

1/4 t cayenne pepper

1/4 t black pepper

2 c white rice

3 lb raw shrimp, peeled

1. In a large pot saute sausage and remove with a slotted spoon.  

2. Add oil to drippings and saute green pepper, garlic, parsley, and celery for 5 minutes.

3. Add tomatoes with liquid, broth, and onions.  Stir in spices and add rice.

4. Add sausage and cook 30 min, covered over low heat, stirring occasionally.  After most of liquid has been absorbed by rice, add shrimp and cook until pink.

5. Transfer to baking dish and bake 25 more min.

** This is an easy delicious jumbalaya... can substitute shrimp for chicken if desired.  With all seasoning, use taste to adjust as needed.  It may be helpful to add 1 c of chicken broth, wait until it is absorbed, and then add more if needed **

Tangy Mustard Sauce (for chicken)

Ingredients: 

2 teaspoons olive oil 

2 minced garlic cloves

1/4 cup dry white wine 

1/4 cup fat-free, less-sodium chicken broth 

2 tablespoons maple syrup

2 tablespoons Dijon mustard

3/4 teaspoon chopped fresh rosemary

1/2 teaspoon freshly ground black pepper

1. Heat olive oil in a skillet over medium-high heat.

2. Add minced garlic to pan; sauté 30 seconds, stirring constantly.

3. Stir in wine, chicken broth, maple syrup, and Dijon mustard; bring to a boil.

4. Cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally. Stir in rosemary and black pepper.

** Can substitute white wine with about 1 Tb of lemon juice.  Can also add some mushrooms to the sauce for some depth.  This is a quick and flavorful sauce to spice up a boring chicken breast :) **

Kung Pao Spaghetti

Ingredients:
1 lb spaghetti
2 Tb vegetable oil
3 chicken breasts, cut into cubes
Salt and pepper to taste
4 cloves garlic, minced
1/2 c dry roasted peanuts
2 green onions, thinly sliced

For egg white and cornstarch mixture: 
2 egg whites
2 Tb cornstarch
1/2 t salt

For sauce:
2/3 c soy sauce
1/2 c chicken broth
1/2 c dry sherry
2 Tb red chili paste with garlic
1/4 c sugar
2 Tb red wine vinegar
2 Tb cornstarch
1 Tb sesame oil


1. In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, vinegar, cornstarch, and sesame oil; set aside
2. Cook pasta and drain well
3. Heat oil in large skillet over medium heat
4. Season chicken breasts with salt and pepper, then toss in the egg white and cornstarch mixture.  Add chicken to skillet and cook like a pancake until the egg mixture sets; then flip and break apart
5. Add garlic to skillet and cook for about 1 min; stir in soy sauce mixture and bring to a boil.  Reduce heat and simmer until simmered, about 1-2 min
6. Stir in pasta, chicken, peanuts, and green onions; serve.


** Not quite the same as CPK's Kung Pao Spaghetti, but still good!  A little on the over-spicy side, so if you don't like spice then tone down on the chili paste!**

Lemon Chicken Fettucine

Ingredients:

8-ounces (half of a 16-ounce bag) Fettuccine, cooked

2 Tb  olive oil + 3 Tb olive oil

3 to 4 boneless chicken breast halves, cubed

salt and pepper, to taste

1 pint sweet grape tomatoes, halved

1 package (8-ounces) mushroom slices

¼ cup fresh parsley

1 lemon, juiced

⅛ teaspoon garlic powder

1. Season chicken with salt and pepper.  
2. Heat 2 Tb of olive oil in a pan over medium heat; add chicken cubes
3. Cook chicken until it is browned on all sides.  Add grape tomatoes, mushrooms, and parsley; cook for 3-4 min.
4. Add cooked fettuccine to chicken and mix.  
5. In a small bowl, combine 3 Tb olive oil, lemon juice, garlic powder, and salt and pepper
6. Stir lemon juice mixture with pasta and season to taste.

** This is an easy 15 minute dinner with some really good flavor.  Might need to double the dressing recipe if pasta is not coated enough**

Creamy Chicken and Wild Rice Soup

Ingredients:
1 c uncooked wild rice
1 lb chicken breasts
1 c onion, chopped
3/4 c celery, chopped
3/4 c carrots, chopped
4-5 cloves garlic, minced
Bay leaves
6 c chicken broth
2 c water
2 Tb poultry seasoning
3 Tb butter
2 Tb olive oil
1/2 c flour
2 c milk
Salt and pepper to taste

1. Rinse rice and place rice, chicken, onion, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker.
2. Cover and cook on high for 3-4 hours or low for 7-8 hours.  In last 1/2 hour of cooking, remove chicken and shred with forks.
3. When rice is done cooking, add the shredded chicken back into the slow cooker.
4. Melt the butter and oil in a saucepan and add the flour; let the mixture cook for 1 minute.
5. Stir mixture while adding milk, stirring until thick and creamy.
6. Add creamy mixture to the slow cooker and stir to combine.  Season with salt and pepper to taste.


** This soup was similar to St. Louis Bread Co's cream of chicken and wild rice soup, only better-more fresh and a better texture.  Perfect for a cold day, only suggestion would be to not thicken it too much, because it gets thicker as it sits. **

Pulled Chicken Tacos

Ingredients:
1 1/2 lbs chicken thighs
Salt and pepper to taste
1 small yellow onion, diced
4 cloves garlic, crushed
1/2 t cayenne pepper
3/4 c orange juice
2 limes, juiced
1 Tb soy sauce
2 t ground cumin
1 small bunch cilantro, chopped


1. Generously season chicken with salt and pepper and place in slow cooker.
2. Add onion, garlic, garlic, cayenne, orange juice, lime juice, soy sauce, cumin, and additional salt and pepper (to taste); stir gently to combine
3. Cover and cook on high setting for 3 hours or low setting for 4-5 hours
4. Remove chicken and shred in separate bowl.  Ladle some of juices over chicken and season to taste with salt, pepper, and cumin.
5. Garnish with cilantro, diced red onion, and fresh lime juice.  Serve on tortillas.


** Best with corn tortillas, fresh salsa, and avocado!  This was an attempt to replicate Qdoba's chicken... if chicken thighs have skin on them, may have to brown first**

Teriyaki Chicken

Ingredients:
4 chicken thighs
1/2 c honey
1/2 c soy sauce
1/4 c rice wine vinegar
1 small chopped red onion
1 clove garlic, minced
1 Tb ginger
Pepper to taste
1/4 c water
3 Tb cornstarch

1. Place the chicken in the slow cooker
2. Mix together the honey, soy sauce, rice wine vinegar, garlic, onion, ginger, and pepper and pour over chicken breasts
3. Cook on low for 6 hours or high on 3 hours
4. Remove the chicken from the slow cooker and shred with a fork
5. In a separate bowl, mix the water and corn starch until it is smooth.
6. Pour the Teriyaki sauce from the slow cooker into a pan and add the cornstarch mixture
7. Bring to a boil and cook for 1-2 min until the sauce thickens.  Pour the sauce over the chicken and toss to coat.

Honey Sesame Chicken

Ingredients: 
1 small yellow onion, diced
2 cloves garlic, minced
1/2 c honey
1/2 c soy sauce
1/4 c ketchup
2 Tb vegetable oil
1/4 t cayenne
2 lbs chicken thighs
Salt and pepper to taste
1 green onion, sliced for garnish
Sesame seeds, for garnish


1. In a bowl, combine onion, garlic, honey, soy sauce, ketchup, oil, and cayenne
2. Season chicken thighs with salt and pepper.  Place thighs in slow cooker and add honey mixture, tossing to combine.
3. Cover and cook on low heat for 4 hours or high heat for 2-3 hours.
4. Remove chicken thighs and shred, then return to pot and allow to soak in the juices for 30 more minutes.
5. Garnish with green onion and sesame seeds if desired.  Serve over rice.


** This is the fastest, easiest, most delicious chicken recipe ever!  The sauce is even good to save and use on other meals later.  Season generously with salt and pepper, and edit cayenne depending on your spice preference**

Potato and Corn Chowder

Ingredients:
24 oz red potatoes (about 4 potatoes), diced
1 16-oz bag of frozen corn
3 Tb + 1/4 c flour 
6 cups chicken stock
1 t dried thyme
1 t oregeno 
1/2 t garlic powder
1/2 t onion powder
1/2 t garlic salt
salt and pepper to taste
2 Tb butter
1/4 c heavy cream

1. Place potatoes and corn in slow cooker and stir in flour to coat.
2. Stir in chicken stock, thyme, garlic powder, salt and pepper.
3. Cover and cook 3-4 hours on high or 7-8 hours on low.
4. After soup is done, melt butter in pan and add about 1/4 cup flour.  Cook for 1 min. Add in cream and stir until smooth.
5. Add cream mixture to soup and stir to thicken.


** So easy, warm, and wholesome!  The original recipe was way to watery, so I added the step of making a roux to thicken it up.  Adding more/less flour will make the soup more/less thick to taste**