Zesty Chicken - Slow Cooker Recipe

2 lbs skinless, boneless chicken thighs or breasts, cut into 1 inch pieces

1 lb Italian style turkey sausage links, cut into 1 inch pieces

1 onion, chopped

1 red bell pepper, chopped

1 ½ teaspoon chopped garlic or 1 large clove 

1 ½ teaspoon dried oregano

28 oz. can diced tomatoes, undrained

6 oz. can tomato paste

14 oz. can artichoke hearts, drained

4 oz. pitted sliced black olives, drained. Kalamata olives are my favorite.  

1. Coat 4 to 6-quart slow cooker with cooking spray.
2. In the slow cooker, combine the chicken, turkey sausage, onion, bell pepper, garlic, oregano, tomatoes, and tomato paste.
3. Cover and cook on high for 6 to 7 hours or until meat is done.
4. Stir in artichoke hearts and olives. Cook 10 or more minutes. Serve with rice or a baguette. 

This makes a lot! If you're only cooking for 2 cut it in half. It keeps well in the refrigerator but doesn't freeze well. 

Quick Tomato Soup

2 celery stalks chopped up
1 medium onion chopped
2 carrots chopped up
2 cloves garlic crushed 
2 -  28 ounce cans of tomatoes with basil in it – Trader Joe’s is good
6 cups chicken stock
Salt and pepper 

If you can’t find tomatoes with basil add a cup of fresh basil to the soup. 
Sauté the celery, onion, carrots until soft. Add the crushed garlic and cook for a few minutes. Add the cans of tomatoes and chicken stock cook for 20 minutes.  Use an emersion blender or regular blender  to make the soup smooth. Add back to the pot to heat and season with salt and pepper to taste. If you like your tomato soup spicy add some of your favorite hot sauce. We eat ours with grilled sourdough and cheese sandwiches! Delicious!  

Sausage, Sourdough, and Bell Pepper Spiedini

Original: Bon Appetite Magazine

6 tablespoons Sherry wine vinegar

2 tablespoons plus, 2 teaspoons Dijon mustard

2 garlic cloves pressed, infused in oil

4 tablespoons minced fresh rosemary

1 cup olive cup

24 2 x ½ inch pieces assorted bell peppers (about 4 bell peppers)

16 1 ¼ inch long diagonal pieces kielbasa sausage (about 1 ½ pounds)

1 large red onion, cut into 1 ½ inch wide wedges, trimmed, layers separated (32 pieces total)

16 1 ¼ inch cubes crusty sourdough

8 cups mixed baby greens

Prep: 45 minutes ; Total: 45 minutes

1   1. Prepare barbecue (medium-high heat)

2. Whisk first four ingredients in a small bowl, then whisk in oil

3. Season dressing with salt and pepper and set aside

4. On each of 8 metal skewers, alternatively thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes

5. Brush skewers all over with 1 tablespoon dressing each

6. Grill lightly until charred, turning often, about 12 minutes

7. Toss greens in a large bowl, with enough remaining dressing to coat

8. Divide among 4 plates, top with skewers

*Great for company! 

Santa Fe Pasta Salad

**originally by Nancy Dell’Aria but I’ve changed a few things.

1 box pasta cooked as the package directs and then cooled. (Pick whatever pasta your kids will eat. We eat Barilla whole wheat pastas)

Dressing – I've doubled it and cut the salt in ½. Salt the salad to your taste.
2/3 cup oil with two to four smashed (use the back of a knife to smash it) garlic cloves. Let it sit for a few hours or overnight to infuse the oil. OK -- or just buy garlic oil.
6 TB cider vinegar
3 tsp. cumin
2 tsp. salt
Mix all the ingredients together in a jar and let sit.

Veggies -
2 cans beans you can use kidney, garbanzo, black or a combo of beans
2 large ripe tomatoes cut into chunks
½ cup cilantro

Extras
Chicken – I use a lot like 2 cups. The boys need their protein!
Cubbed Pepperjack cheese 6-8 oz is good.

I mix all the dry ingredients and put the dressing on right before its eaten. That way it doesn’t get soggy when it sits on the football field for hours in the cooler.