Slow Cooker Pepperoncini Pork

INGREDIENTS:

2 1/2 pds. boneless pork roast

1 cup minced pepperoncini peppers

1 cup pepperoncini juice

1 tsp. black pepper

1/2 tsp. sea salt

1/4 tsp. oregano

1/4 tsp. basil

1/8 tsp rosemary

1/8 tsp. dry mustard

3 cups chopped broccoli, spinach, or asparagus

DIRECTIONS:

Place all the ingredients except the vegetables in a slow cooker. Simmer on LOW for 6-8 hours or on HIGH for 4-5 hours. Serve with the steamed broccoli, spinach, or asparagus.

Vegetable & Lentil Soup Slow Cooker

INGREDIENTS:

1/2 cup dry lentils

3/4 cup carrots, chopped

3/4 cup celery, chopped

3/4 cup onions, chopped

2 garlic cloves, minced

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 teaspoon thyme

1/2 tablespoon parsley

1 bay leaf

1 3/4 cups vegetable broth

3/4 cups water

7 1/4 oz can diced tomatoes

fresh ground pepper to taste

DIRECTIONS:

Rinse lentils. Place all ingredients except the pepper into a slow cooker. Cover and cook on LOW for at least 12 hours, or HIGH for at least 5 hours. Season with pepper and remove the bay leaf before serving.

Slow Cooker Split Pea & Sausage Soup

INGREDIENTS:

6 oz dried split peas (soaked overnight and rinsed)

3-3/4 cups water

6 oz smoked sausage sliced

2 cubes chicken bouillon

1/2 cup and 1 tablespoon chopped carrot

1/4 cup and 2 tablespoons chopped celery

1 small/medium potato chopped

1/8 teaspoon garlic powder

1/8 teaspoon dried oregano

1 bay leaf

1/2 onion chopped

DIRECTIONS:

Combine the peas, water, sausage, bouillon, carrot, celery, potato, garlic powder, oregano, bay leaf, and onion in slow cooker. Cover and cook on HIGH for 4-5 hours. Remove bay leaf before serving.

Makes 3 servings (ideal for smaller slow cookers)

Spicy Thai Chicken Coconut Soup

INGREDIENTS:

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced

4 cloves garlic, chopped

1 (4 inch) piece fresh ginger root, chopped

4 cups chicken broth

1 tablespoon vegetable oil

2 1/2 pounds skinless, boneless chicken breasts, cut into chunks

12 ounces fresh white mushrooms, quartered

2 teaspoons red curry paste

3 tablespoons fish sauce

1 lime, juiced

2 (14 ounce) cans coconut milk

1 red onion, sliced

1/2 bunch cilantro, roughly chopped

1 lime, cut into wedges, for serving

1 fresh jalapeno pepper, sliced into rings

DIRECTIONS:

1. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
2. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
3. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
4. Stir in mushrooms and cook for 5 more minutes.
5. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
6. Skim off any excess oil and fat that rises to the top and discard.
7. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
8. Remove from heat and add about 1/2 the cilantro.
9. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Makes 6 servings

Starbucks’ Protein Snack Box Copy-Cat

INGREDIENTS:

1/2 light “100 Calorie” Whole Wheat English Muffin, toasted

1/2 Oz. 2% Sharp Cheddar, sliced

1 Mini Babybel Light Original Cheese Wedge

1 Tablespoon Peanut Butter

1 Small Apple

3/4 cup Grapes

1 Whole Large Egg, hardboiled

DIRECTIONS:

Toss everything in your lunch box, go, and enjoy!

Cheesy Bacon Chicken & Tater Tots Slow Cooker

INGREDIENTS:

2 boneless skinless chicken breasts, cut in bite-sized pieces

1/2 cup cooked, chopped bacon

2 cups shredded cheddar cheese

1 package (32 oz.) tater tots

3/4 cup milk or cream

2 teaspoons salt

1/2 teaspoon pepper

DIRECTIONS:

Grease well or spray the crock of 6-7 quart slow cooker

Place 1/2 of the tater tots on the bottom. Place 1/2 of the chicken pieces on top of the potatoes. Sprinkle 1/2 the bacon over the chicken. Distribute 1 cup of cheese over the top.

Repeat layers once more.

Pour milk or cream over mixture.

Cover and cook for 6 hours on LOW.

Serves 4-6

Lemon & Pepper Shrimp Orozo

INGREDIENTS:

3 1/2 tablespoons fresh lemon juice, divided

2 tablespoons fresh curly parsley, chopped

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1 1/2 pounds shrimp, peeled and deveined

2 tablespoons butter

2 cloves garlic, minced

2 cups cooked orzo

INGREDIENTS:

1. Melt 1 tablespoon butter in a large skillet over medium-high. Add half of shrimp and saute for about 2 minutes or until shrimp is almost done.
2. Remove shrimp to a plate. Add remaining shrimp and saute for 2 minutes and remove shrimp to a plate.
3. Add remaining tablespoon butter to skillet. Add garlic and cook for 30 seconds to 1 minute, or until garlic just starts to brown. Stir constantly to prevent scorching.
4. Add shrimp, remaining lemon juice, and remaining black pepper. Stir until shrimp is coated. Cook for another minute or until shrimp is done.
5. Stir together orzo, 1 1/2 tablespoons lemon juice, parsley, salt, 1/2 teaspoon black pepper.

Serve shrimp over orzo.

Makes 4-6 servings

Thai Red Curry with Chicken

INGREDIENTS:

1 tablespoon vegetable oil

3 tablespoons red Thai curry paste

2 cups snap peas, trimmed and cut in half on the diagonal

2 large shallots, thinly sliced (about 1 cup)

1 medium red bell pepper, thinly sliced into 2-inch-long strips

One 13.5-14 oz. can coconut milk

6 wild lime leaves (magrut or kaffir lime; optional)

1 tablespoon light brown sugar

1 lb. boneless, skinless chicken thighs (about 5), cut into 1-1 1/2 inch pieces)

1 cup loosely packed Thai basil (or regular basil, torn into small pieces, be careful not to bruise leaves)

2 tablespoons fish sauce, more to taste

1 tablespoon, plus 1 teaspoon fresh lime juice

salt

DIRECTIONS:

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds.

Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.

Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8-10 minutes.

Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.

(Serve over white or brown rice)

Not from Shephards, Shepard’s Pie…

INGREDIENTS:

4 medium potatoes, cut into 1/2-inch chunks
Salt
1 tablespoon olive oil
4 cloves garlic, minced
1 medium yellow onion, diced
1 package bacon cheddar sausage, sliced
1 pound ground beef (leaner the better)
1/4 teaspoon ground black pepper
6 ounces (half a bottle) stout or other dark beer [or a beef bullion cube to substitute flavor]
1 tablespoon cornstarch
2 tablespoons cool water
1-15oz can corn kernels, drained
1-81/4oz can creamed corn
1/4 cup milk
2 tablespoons butter

DIRECTIONS:

1. Heat the oven to broil. Lightly oil a standard loaf pan.
2. Place the potatoes in a large pot and add enough water to cover by 1 inch. Add a hefty pinch of salt to the water, then bring to a boil and cook until tender, about 10 minutes.
3. Meanwhile, in a large skillet over high, combine the olive oil, garlic and onion. Saute for 5 minutes, or until just tender.
4. Add the sausage, ground beef, and pepper. Saute until the meat in browned and cooked through, about 8 minutes.
5. Carefully spoon or drain off any collected fat in the skillet.
6. Add the beer [or bullion mixed with a cup of water] and simmer until reduced by half, about 4 minutes.
7. In a small glass, mix the cornstarch mixture to the meat and stir until thickened.
8. Remove from the heat. Season with salt. Spread the meat and onion mixture evenly in the prepared loaf pan.
9. In a small bowl, mix the corn kernels and creamed corn, then spread in an even layer over the meat. Set aside.
10. Once the potatoes have cooked, drain and return them to the pot.
11. Add the milk and butter, then mash until smooth. Season with salt.
12. Spoon potatoes evenly over the corn.
13. Place the pan in the oven, about 10 inches below the broiler. Cook for 5-10 minutes, or until bubbling at the edges and starting to brown.

Makes 8 servings

*Ground turkey, bison, or lamb (for true Shepard’s pie) can be used to substitute in recipe for beef*

Spam Musubi

INGREDIENTS:

2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
1/8 cup soy sauce
1/8 cup oyster sauce
1/4 cup white sugar
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
5 full sheets sushi nori (dry seaweed)
2 tablespoons vegetable oil

DIRECTIONS:

RICE-
Rinse and wash uncooked rice and drain thoroughly.
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.

SPAM-
In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, place in zip-locked bag with sauce, and marinate for 30 minutes.
In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned.
Cut nori sheets in half and lay on a flat work surface.
Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press.
Wrap nori around rice mold, sealing edges with a small amount of water.

(Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.)

Musubi may be served warm or chilled.