Wheat Berries by Karalee
1 part dry wheat
2 parts water + a little
(ex. 1 C. wheat, 2 C. water+ 3or4 Tbsp.)
Cook on low in crockpot overnight. Add brown sugar and butter for breakfast or freeze in 1-2 cup increments. You can also add to and you use ground turkey or beef for. We tried it with sloppy joes.
Salsa Chicken by Becky
3-4 Chicken breasts
24 oz. (1 1/2 C.) Salsa
8 oz. Cream Cheese
Cook chicken with salsa in crockpot on high for 3 hours. Shred chicken and return to crockpot with cream cheese. Stir until melted. Serve in tortillas. This also freezes well.
Cheesy Ravioli Casserole by Karlie
1 T. olive oil
1 medium onion, chopped
1 large clove garlic, minced
2 jars (26 oz. each) four cheese tomato pasta sauce
2- 8 oz. cans tomato sauce
1 tsp. Italian seasoning
2 packages (25 oz. each) frozen beef-filled ravioli
2 c. (8 oz.) shredded mozarella cheese
1/4 c. chopped fresh parsley
Heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning. Spray a 5-6 qt. slow cooker with non-stick cooking spray. Place 1 cup of sauce mixture on the bottom. Add 1 package of frozen ravioli, top with 1 cup of cheese. Top with remaining package of ravioli and 1 cup of cheese. Pour remaining sauce over the top. Cover, cook on low heat for 5 /12- 6 1/2 hours or until hot. Sprinkle with parsley.
Butter Chicken (Indian name: Chicken Makhani) by Miriam
- 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
- 5 cloves Garlic, Minced
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- ½ teaspoons Cayenne Pepper
- ¼ teaspoons Ground Coriander
- ¼ teaspoons Cumin
- ¼ teaspoons Cardamom
- 1 whole Lime, Juiced
- 1 whole Onion, Diced
- ¼ cups Butter
- 1 can (14.5 Oz. Can) Tomato Sauce
- 1 can (14.5 Oz. Can) Petite Diced Tomatoes
- 1 pint Whipping Cream (or light cream/half and half/plain yogurt)
- 1 bunch Chopped Cilantro, to taste
- 2 cups Basmati Rice (or However Much You Want)
Combine first 9 ingredients and marinate overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. OR, transfer to a crock pot and let simmer on low heat for a few hours—this helps the flavors blend better. Add the whipping cream and cilantro just before serving over Basmati rice.
Note: this is a little spicy, but you can cut back on the cayenne if you want.
Teriyaki chicken by Janna
1/3 c. lemon juice
¼ tsp. garlic powder
¼ c. vegetable oil
¼ c. ketchup
2 Tbsp. brown sugar
¼ c. soy sauce
3 lbs. chicken
¼ tsp. pepper
Combine all ingredients to make a marinade. Pour over chicken. Cook in Crockpot on low until done. Tastes good on grill too.
