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. 

Couscous with Herbs and Lemon

Original: Epicurious

1 medium onion, finely chopped

2 tbsp extra virgin olive oil

1 garlic clove, minced

¾ cup water

1 ¼ cups low sodium chicken broth

1 (10 oz) box couscous

½ cup finely chopped fresh parsley

½ cup finely chopped fresh basil

1/3 cup finely chopped fresh mint

1 tbsp fresh lemon juice or to taste

1. Cook onion in 1 tbsp oil in a 2 to 3 quart heavy saucepan over moderate heart, stirring occasionally until golden
2. Add garlic and cook, stirring 30 seconds.
3. Add water and broth and bring to a boil.
4. Stir in couscous, then cover and remove from heat.
5. Let couscous stand, covered, for 5 minutes then fluff with a fork.
6. Stir in herbs, lemon juice, remaining tablespoon of oil, and salt and pepper to taste.

Lima Bean and Spinach Salad

Dressing:

¼ cup olive oil

2 tbsp cider vinegar

2 tbsp lemon juice

1 package blue cheese (4 oz.)

Salt and pepper

Salad:

10 oz. package lima beans

½ cup sliced green onions

4 boiled eggs, chopped

1 cup celery

¼ cup dill pickles

½ pound bacon, cooked and crumbled

6 oz. spinach (use more)

2 cups iceberg, one full head (use less)

1. Whisk together everything for the dressing.
2. Mix together everything for the salad.
3. Combine.

Spinach Soufflé

1 package frozen spinach (10 oz.)

1 tablespoon flour

2 eggs

½ teaspoon garlic

¼ teaspoon Lawry’s seasoned salt

1. Cook spinach according to package directions.
2. Meanwhile in a separate bowl, beat eggs thoroughly.
3. Add other ingredients and mix well
4. Add cooked spinach
5. Pour into small greased casserole.
6. Bake at 350* for 30 minutes.
7. Top with grated white cheese and return to oven for 5 minutes, until cheese is melted, not browned. 

Mexican Beef Stew - south of the border favorite!

2 pounds beef stew meat

¼ cup flour

1 teaspoon seasoned salt

¼ teaspoon black pepper

¼ cup oil

1 (14 ½ oz.) can beef broth

1 (14 ½ oz.) stewed tomatoes

2 (8 oz.) cans tomato sauce

1 crushed large garlic clove

1 teaspoon oregano leaves

1 teaspoon salt

1 teaspoon cumin

3 large carrots

2 ears corn

1 (15 oz.) can garbanzo beans and liquid

1. Combine flour, seasoned salt and pepper.
2. Coat meat with flour mixture. Brown in oil in Dutch oven.
3. Add beef broth, stewed tomatoes, tomato sauce. Garlic, oregano, salt and cumin.
4. Cut onion into 8 wedges and add to stew.
5. Heat to boiling
6. Reduce heat and boil gently 1 ½ hours or until meat is almost tender.
7. Cut carrots and corn into 1 inch pieces. Add carrots, corn and garbanzo beans to stew.
8. Boil gently covered 30 minutes or until meat and vegetables are tender.
9. Serve with warm flour tortillas.

Grilled Tuna with Jicama and Cucumber Relish

1 cup diced peel jicama

1 cup hot house cucumber

½ cup diced red onion

½ cup diced green bell pepper

2 jalapeno chilies, finely chopped

2 tablespoons fresh lime juice

1 teaspoon oriental sesame oil

2 12 oz. tuna steaks (about 1 inch thick)

2 teaspoons soy sauce

1. Combine first 7 ingredients in medium bowl
2. Season to taste with salt and pepper (can be prepared 6 hours ahead, cover and refrigerate)
3. Preheat grill. 
4. Brush tuna with soy sauce
5. Broil 6 inches from heat until just cooked and still pale pink in center, about 4 minutes per side
6. Top fish with relish and serve. 

Spinach, Goat Cheese, and Sausage Lasagna

12 no boil lasagna noodles

1 teaspoon olive oil

1 lb bulk sweet Italian pork sausage

3 cups tomato sauce

3 ½ cups ricotta

4 oz. goat cheese, crumbled

2 eggs, beaten

1 tablespoon chopped fresh basil, or 1 teaspoons dried

1 cup grated parmesan

4 cups raw baby spinach, chopped

1. Place the lasagna noodles in a large bowl and cover with boiling water. Let soften for 15 to 20 minutes.
2. Meanwhile, in a large skillet, heat the oil over moderate heat. Cook sausage meat, stirring occasionally for 10 minutes or until golden brown. Reduce the heat to low, add 1 cup of the tomato sauce and simmer for about 5 minutes.
3. In a bowl, mix the ricotta, goat cheese, eggs, basil, ½ cup of parmesan, and salt and pepper to taste.
4. Spread 1 cup of the tomato sauce on the bottom of a 13 x 9 inch pan.
5. Add 1/3 of the softened lasagna noodles on top.
6. Place ½ the spinach on top, pressing down to make a flat layer.
7. Add half the ricotta mixture, spreading it out in an even layer.
8. Top with the sausage mixture and then another 1/3 of the noodles.
9. Add the remaining spinach and cheese mixture, and top with the remaining layer of pasta.
10. Pour the last cup of the tomato sauce on top of the lasagna noodles and sprinkle with the remaining parmesan.
11. Preheat the oven to 400* and bake for 45 minutes to an hour. 

Quick and easy Salmon with Lentils

Package of Trader Joe's cooked lentils  

Olive Oil - we use the spray bottle kind to keep it light on the oil 

2 cups chopped sweet Maui onions  - about one large onion 

2 cups well washed chopped leeks, white and light green parts only

1 teaspoon fresh thyme leaves (if you don't have fresh 1/4 tsp dried works) 

1 teaspoons sea salt

Garlic salt 

¾ teaspoon or more if you love pepper  freshly ground pepper

1 tablespoon minced fresh garlic

1 ½ cups chopped celery

1 cup chopped carrots

2 tablespoons tomato paste

2 tablespoons red wine vinegar

4 (8 oz.) salmon fillets. We love the frozen wild caught salmon from Costco. If you can get fresh that is awesome! 

1. Spray a pan with a bit of olive oil. Saute onions, leeks, thyme, garlic, celery, 1 tsp salt and carrots in a pan until cooked through.
2. Add lentils and cook until the lentils are warmed through. 
3. For the salmon, preheat the oven to 450*. Rub the fillets with olive oil, garlic salt and pepper and bake for 10 minutes. Or grill the salmon - we prefer to grill but we also live in a sunny place where you can grill year round! 
4. Serve with lentils.

My boys loved this dish and it's so easy!!! The lentils also are great for lunch the next day - if you have left overs. 

Michelle's Taco Meat

This is a easy recipe that has become a staple at our house.

Michelle's Taco Meat

Chuck Roast - shredded
One chopped  onion
Taco seasoning mix - I like Ortega low salt
Canned chopped green chilies
Water - 1.5 cups

Directions -

Use a Dutch Oven and spray it lightly with canola/veggie oil. Place the onion in the bottom of the pan and put the roast on top of the onions. Pour the taco seasoning and chilies over the roast. Add the water to the bottom of the pan - don't pour it over the roast.  Cook covered in a oven heated to 200 degree for 8 hours. If you have less time you can cook at 300 degrees for 5 hours.  You can turn the roast once or twice but if you forget to do that it still turns out great!

Thank you Michelle Davis!!!!