Coq Au Vin

4 slices thick-cut bacon

2 C. pearl onions

1 C. sliced button mushrooms

2 carrots, sliced thick

1 clove garlic, minced

1 tsp. thyme

1 tsp. fresh basil

1/2 tsp. black pepper

6 boneless chicken breast halves (about 2 lbs.)

1/2 C. dry red wine

3/4 C. chicken broth

1/4 C. tomato paste

1/4 C. all purpose flour

Cook bacon in medium skillet over medium heat. Drain and crumble. Layer ingredients in crock-pot in the following order:

onions

bacon

mushrooms

carrots

garlic

thyme

pepper

chicken

wine

broth

Cover and cook on LOW 6-8 hours. Remove chicken and veggies. Cover to keep warm. Ladle 1/2 cup cooking liquid into small bowl; allow to cool slightly. Turn crock-pot to HIGH & cover. Mix reserved liquid, tomato paste, and flour until smooth. Retun to crock-pot; cover and cook 15 minutes.

*Serve over egg noodles.

NOTE: Serves 6.

Orange Chicken

1 lb. chicken, diced
1- 8 oz. can sliced water chestnuts, drained
3 cups orange juice
grated peel of 1 orange
3 Tbs. soy sauce
2 tsp. grated gingerroot
1 clove garlic, minced
2 cups dry brown rice
2 cups chicken broth
1- 10 oz. bag frozen broccoli florets

Put all into crock-pot, except broccoli, and cook on LOW 6-7 hours (edited). 1 hour before serving, add broccoli and continue cooking. Do not stir until ready to serve.

Beef & Bean Burritos

I soak the beans Nourishing Traditions -style (covered in water and 1-2 Tbs. whey for boosted nutrition), then drain and add to crock-pot for this hearty hand-held dinner:

1 lb bag of pink or pinto beans, rinsed and soaked
2 lb ground beef
7 cups of water
2 cloves of garlic minced
1 poblano pepper, diced
1 onion chopped fine
1 Tsp oregano
2 Tbs. salt
1 Tbs. cumin
2 Tbs. chili powder

Cook on LOW 8 hours. Serve in heated oversized tortillas and add:
salsa, cheese, sour cream, & guacamole.

*Serve with Spanish rice.

African Curry Confetti

2 pounds ground beef
1 onion, chopped
2 cloves garlic, minced
1 Tbs. curry powder
2.5 cups dry brown rice
6 cups water
3 tsp. Beef bouillon
1 teaspoon salt
1/2 teaspoon ground ginger
6 tablespoons peanut butter
2 tablespoon honey or brown sugar

Add all to crock-pot and cook on LOW 6 hours.

Turn the crock-pot to WARM and stir in the following:

2/3 cup raisins
2/3 cup peanuts
2/3 cup coconut

Enjoy!

Pizza Pasta

We have a lot of fun making this meal, assembly line style. Each child gets to be in charge of one item. This is a favorite meal at our house.

1 large jar pasta sauce (2 lbs. 13 oz. size)
1 cup water
4 cups grated mozzarella cheese
1 large onion, chopped
2 Tbs. Italian seasoning
2 lbs. wide egg noodles
8 oz. pepperoni slices

Cook the egg noodles for 3 minutes, until just barely tender. No longer!
Combine the sauce with the water. In another bowl, combine cheese, onion, and Italian seasoning. Layer in the crock-pot: 1/4 of each item in the following order:
noodles, sauce, pepperoni, cheese

Cover and cook on LOW 3-4 hours. *Serve with garlic breadsticks.

Italian Sausage & Bean Soup

2 cups dry Great Northern beans
1- 14 oz. can Italian style tomatoes
2 cups beef broth
1 lb. Italian sausage
1 medium onion, chopped
1/3 cup dry red wine
1 clove garlic, minced
1 tsp. Italian seasoning
1 bag frozen spinach
2-3 large squash, sliced & quartered
Grated Parmesan cheese for topping

Cover beans with water and cook on HIGH 1 hour. Drain and add remaining ingredients to crock-pot. Cook on LOW 8-10 hours. *Serve with rosemary bread.

Thai Rice Bowl

2 Tbs. Olive oil
1 lb. chicken, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 tsp. Thai fish sauce
2 cups water
2 cups chicken stock
2 cuts jasmine rice
2 cups baby shrimp, optional
4 scallions, chopped
20 leaves fresh basil, rolled & sliced
fresh pepper to taste

Cook on LOW 4 hours. Watch closely. Serve with fortune cookies.

This recipe has been crock-pot converted from: