January Recipe Swap- Crock Pot Meals

Thai-Style Chicken Thighs (submitted by Nancy D.)

1 large onion, quartered and thinly sliced

1 cup mango or pineapple salsa

1 garlic clove, finely chopped

3 tsp. Asian fish sauce

4 (5 oz) skinless chicken thighs

2 red bell peppers, coarsely chopped   (I usually substitute thinly slicked carrots for the peppers)

1 green bell pepper, coarsely chopped

¼ cup chopped fresh mint, basil, or cilantro (I use cilantro; or sometimes 2 of them)

juice of 1 lime

Combine onion, salsa, garlic, and 2 tsp. of the fish sauce in a slow cooker. Top with chicken and peppers (or carrots). Cover and cook until chicken and vegetables are fork tender, 3-4 hours on high or 6-8 on low.

Transfer chicken to a platter (or large bowl). Stir mint, lime juice, and remaining fish sauce into slow cooker. Pour vegetables and sauce over chicken.

Serve with white, brown, or basmati rice.

African Peanut Chicken (submitted by Nancy D.)

1 14 ½ oz. can diced tomatoes w/garlic and onions

4 carrots, halved lengthwise and sliced

2 parsnips, peeled, halved lengthwise, and sliced

3 T low-fat peanut butter (or regular peanut butter; this is a Weight Watchers recipe!)

3 T cayenne pepper sauce (didn’t have; I used a red pepper jelly that I had)

1 ½ t. ground cumin

½ t. cinnamon

4 skinless chicken thighs (boneless works best)

4 skinless chicken drumsticks (I just used the thighs)

2 T cold water

1 T cornstarch

½ c. chopped fresh cilantro

Combine tomatoes, carrots, parsnips, peanut butter, pepper sauce (or jelly), cumin, and cinnamon in crockpot. Top with chicken. Cover and cook until chicken and vegetables are fork-tender, 3-4 hours on high or 6-8 on low.

About twenty minutes before cooking time is up, whisk water slowly into the cornstarch until smooth. Stir cornstarch into slow cooker. Cover and cook and high until mixture simmers and thickens, about 15-20 min. Then stir in the cilantro before serving.

Easiest and Best Black Bean Soup (submitted by Elyse S.)

2 cans black beans (15 ounces), drained and rinsed

1 ½ cups chicken broth

1 cup chunky salsa

1 teaspoon cumin

Cheddar cheese (optional)

Sour cream (optional)

Green onions (optional)

In a food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Pour into medium saucepan and heat thoroughly. Serve with sour cream, cheese, and green onions, if desired.

Refried Beans  (submitted by Elyse S.)

1 onion
3 c (dry) pinto beans
1/2 jalapeno
2 T garlic
5 t salt (bouillon)
1 3/4 t pepper
1/8 t cumin
9 c water

Cook for 8 hrs. in crockpot. Leave one cup of liquid and throw rest out. Put in food processor/blender and blend. You can use this for bean burritos. I would guess it makes about 4 cups of beans.

Smothered Burrito Sauce (submitted by Elyse S.)

1 c. water
3/4 c. salsa
1/4 c. tomato paste
1/4 c. corn meal
1/4 t. garlic powder
1 c. tomato sauce

Put beans in shells. Fold into burritos. Put sauce on top and sprinkle with cheese. Bake @ 350 degrees for 10 min. If you don't have time to make the sauce you can buy the red or green enchilada sauce.