Teriyaki Chicken

Teriyaki Chicken

Ingredients for Cooking Day:

• Chicken - you can use any chicken parts that you like for this recipe: breast, legs, thighs, wings or a mixture!
• 1/4 cup water
• 1 small piece of fresh ginger, crushed (or prepared ginger)
• 1 tsp. garlic salt
• 1 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup white wine

Directions for Cooking Day: Put raw chicken in a freezer bag. Combine rest of ingredients and pour over chicken. Freeze.

Directions for Serving Day: Defrost chicken mixture. Cook this any way that works best for you. Sometimes during the summer we will grill the chicken and other times I will cook it in the oven. I usually do about 30 minutes at 425. Cook until chicken is completely cooked through.Alicia thinks you could throw this in the crockpot too.

Thai Pork with Peanut Sauce - Crockpot

Thai Pork with Peanut Sauce Crock Pot Recipe

2 lbs pork chops, boneless
¼ cup teriyaki sauce
2 tbsp rice vinegar
1 tsp crushed red pepper flakes
1 tsp minced garlic
1 tbsp cornstarch
¼ cup cold water
¼ cup creamy style peanut butter

For serving:
Cooked rice
½ cup green onions, chopped
½ cup peanuts, dry roasted

Add pork chops to slow cooker. In a small bowl, combine teriyaki sauce, rice vinegar, red pepper flakes, and garlic. Slowly pour over pork chops. Cover and cook for 6 hours on low.

Remove pork chops and chop into smaller bite-sized pieces. Strain sauce with a pasta strainer into a medium saucepan. In a small bowl combine cornstarch and water then slowly pour into saucepan. Bring sauce to a bowl over high heat, stirring constantly while boiling for two minutes. Add peanut butter, stirring well, then add pork, stirring until sauce covers pork.

Serve portions of rice, topping with thai pork & sauce mixture, then topping that with the green onions and peanuts.

Original found:

http://www.momsbudget.com/slowcooker/thaipork.html

Crockpot Italian Sausage and Peppers

2 lbs. sweet or hot Italian turkey sausage
2 yellow onions, chopped
1 green pepper - cut into 2" pieces
1 red pepper - same
1 yellow pepper - same
2 bay leaves
4 cloves of garlic, minced
14 oz can diced tomatoes, undrained
6 oz can tomato paste
1/2 cup dry red wine or water
1 TBSP dried parsley leaves
1/2 tsp. dried oregano leaves
1/2 tsp. basil leaves
1/2 tsp salt
1/8 tsp white pepper

Cook turkey in heavy skillet over medium heat until browned, turning occasionally. Layer half the onions on bottom of 3-4 qt crockpot, then add 1/2 the peppers. add all the sausage. then the rest of the onion and the peppers. Add bay leaves and garlic on top.

Combine diced tomatoes, paste, and wine or water in small bowl and mix well; poor over mixture. Cook on low for 6 hours. One hour before done, mix together parsley, basil, oregano, and salt and pepper; add to crockpot and stir well. Cover one more hour until sausage is thoroughly cooked and veggies are tender...serves 8

Broccoli and Three Cheese Soup--Dana

1 qt chicken broth (or vegetable)

2 cups milk

2 10 oz bags of frozen broccoli florets

1/2 diced white onion

1/2 t black pepper

1/2 t kosher salt

1/2 t ground nutmeg

1 cup each of three different cheeses

Mince the onion into really small pieces. The onions are going to soften in the milk and the broth, and need to be quite small so you don't crunch on onion pieces when the soup is complete.

Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli.

Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely.

20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---you can use an immersion blender and blend it a little bit.
For cooking club: Thaw until you can get it into your crockpot and then cook as the recipe instructs.

Serve with a salad and fresh bread!
From http://crockpot365.blogspot.com

Black Bean Soup--Dana

3 cans of black beans

1 can of Italian stewed tomatoes

2 cups of broth (vegetable or chicken)

2 T taco sauce (great use for those taco bell packets!)

1 1/2 cups chopped vegetables

Chop up vegetables with a food processor or blender.

I had leftover roasted vegetables, and decided to use those. If I hadn't, I would have used frozen corn, peas, some carrots and some celery---anything I already had in the fridge and freezer. dump pulverized vegetables into stoneware insert.

Empty all cans into the crockpot insert. do not rinse the beans or drain the tomatoes. Add broth and taco sauce. Mix with spoon.

Cook on low for 8-10 hours or high for 5-6. Soups taste better the longer you cook it.

Before serving, use an immersion blender to soupify the beans and tomatoes.
For cooking club: Thaw veges and proceed with the recipe...

Serve with some shredded Parmesan cheese and a dollop of sour cream as well as a salad and some fresh bread!
From http://crockpot365.blogspot.com