Cooking Day Instructions: from meals prepared 9.11.2017 #1 - Asian Peanut Pork 1. Add the bag with the pork and liquid into a slow cooker. Re-whisk liquid ingredients together if needed. Top pork with the red pepper pieces. 2. Cook on LOW for 4 hours. 3. Remove the pork and pull apart/shred with two forks. 4. To the liquid remaining in the slow cooker pot, add the peanut butter mixture. Heat through, stir the stirring ingredients until sauce is smooth. 5. Return the pork pieces to the sauce, stir then top with (1/4 cup) fresh cilantro if desired. 6. Serve over rice, rice noodles or as a lettuce wrap. #2 Roasted Red Pepper Chicken Chili 1. Preheat skillet over medium heat. Add 1 tbsp cooking oil. When hot empty the bag with the onions, red pepper celery and garlic. Sauté for 3-5 minutes to soften. Deglaze if desired with white wine. 2. Pour sautéed veggie in slow cooker. Drain the beans and pour over the veggies. 3. Place the chicken on top of the beans. 4. Pour the blended roasted red pepper mixture into the slow cooker along with the can of chicken broth. 5. Cover and cook on LOW 6-8 hours or HIGH for 3-4. 6. When the chicken is cooked through, remove it and shred with a fork. Return the shredded chicken to the pot. Suggested toppings: avocado, sour cream, tortilla chips #3 - Pizza Pasta Casserole Preheat oven to 350. If frozen thaw in fridge overnight. Set out at room temperature 30 minutes prior to baking. Bake, uncovered, 35-40 minutes or until heated through. #4 - Manicotti 1. Thaw if frozen. Preheat oven to 350 degrees. 2. In a 9x13-inch pan, add water to come up about ¼-inch. Add a similar layer with spaghetti sauce to come up another ¼-inch up the pan. 3. Move the mixture to one end of the bag, and cut the corner of the bag (to create something like a pastry bag). Fill the uncooked shells with the mixture, nestling each into the sauce in the pan. 4. Pour the remaining sauce on top, covering all of the noodles the best you can. 5. Cover with foil and bake for 45 minutes. Uncover, sprinkle with the cheese and bake an additional 15 minutes or until the cheese starts to brown. #5 - Cajun Shrimp Pouches Preheat oven to 425 degrees. Arrange the packets on a baking sheet. If pouches are thawed, cook until the shrimp is cooked through and the vegetables are crisp-tender; test at 13 minutes*. If cooking from a frozen state, place frozen packets on a baking try in a cold oven set to 425 degrees. Once oven comes to temperature, continue to cook for 35 to 40 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables and the accumulated sauce to individual bowls or rimmed plates.
#6 - Asian Chicken Slaw 1. Thaw if frozen. Warm chicken or keep it chilled. Add fresh greens if desired. 2. Bring a large pot of water to boiling, and fill a large bowl with ice water. Have a slotted spoon and a towel-lined plate or strainer handy. 3. Add the broccoli into the boiling water, and briefly boil for 2-4 minutes. Remove the broccoli with a slotted spoon and transfer it to the ice bath. Then transfer to a colander to drain. 4. In the meanwhile, empty the bag with the snap peas to the boiling water (if it stopped boiling from the broccoli, allow it to start up again prior to adding the peas); briefly boil for 2-4 minutes. Then add to the ice bath, and further transfer to drain in the colander. 5. Empty the ice water from the large bowl. To it, add the coleslaw mix, fresh greens (if using) chicken, blanched broccoli and snap peas, remaining bag of veggies, container of dressing (stir before adding if needed) and cashews. Toss to combine. #7 - Moroccan Lentil Soup 1. In a 6-quart slow cooker, empty the contents of the bag with the vegetables and lentils. 2. Add the broth, 2 cups of water and diced tomatoes. Stir until well combined. 3. Cover and cook until the lentils are tender, 4 to 5 hours on HIGH or 8 to 10 hours on LOW. 4. During the last 30 minutes of cooking, stir in the spinach. 5. Wash, dry and chop the cilantro. Squeeze the lemon and reserve the juice. 6. Just before serving, stir in the cilantro and lemon juice. Taste and add salt and pepper as needed. #8 - Italian Beef for Sandwiches Empty contents of bag into a slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Serve with your choice of buns.
Recipes Italian Beef for Sandwiches 2 pound beef roast 1 ¼ cup tomato sauce 1 tsp ground black pepper 1 tsp garlic powder 1 tsp dried oregano 1 tsp dried basil 1 tsp dried parsley ¼ cup Worcestershire sauce ¼ cup soy sauce 1 dried Italian salad dressing mix packet Buns of your choice to serve 1. Combine all ingredients together in a slow cooker. 2. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Manicotti 1 box manicotti shells 7 ½ ounces ricotta cheese 1 cup cottage cheese 1/3 cup grated parmesan cheese 1 cup mozzarella cheese, divided ½ tsp salt ¼ tsp ground black pepper ½ Tbsp fresh parsley 1 egg 1 ½ cup spaghetti sauce (small jar sauce each) 1. Combine ricotta, cottage, parmesan and ½ cup of the mozzarella cheese. 2. Add the salt, pepper, parsley and egg. Combine. 3. Spoon the mixture into a plastic bag. Cut the corner of the bag (to create something like a pastry bag). Fill the uncooked shells with the mixture. 4. In a 9x13-inch pan, add water to come up about ¼-inch. Add a similar layer with spaghetti sauce to come up another ¼-inch up the pan. 5. Arrange the manicotti shells nestling each into the sauce. Pour the remaining sauce on top. 6. Cover and bake for 45 minutes. Uncover, sprinkle with cheese and bake an additional 15 minutes or until the cheese starts to brown.
Moroccan Lentil Soup 2 cups chopped onions 2 cups chopped carrots 4 cloves garlic, minced 2 tsp extra-virgin olive oil 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric ¼ tsp ground cinnamon ¼ tsp ground pepper 6 cups vegetable broth or reduced-sodium chicken broth 2 cups water 3 cups chopped cauliflower 1 ¾ cups lentils 1 28-ounce can diced tomatoes 2 tbsp tomato paste 4 cups chopped fresh spinach or one 10-ounce package frozen spinach, thawed ½ cup chopped fresh cilantro 2 tbsp lemon juice 1. In a 6-quart slow cooker, combine the onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and ground pepper. 2. Add the broth, water, cauliflower, lentils, tomatoes and tomato paste. Stir until well combined. 3. Cover and cook until the lentils are tender, 4 to 5 hours on HIGH or 8 to 10 hours on LOW. 4. During the last 30 minutes of cooking, stir in the spinach. 5. Just before serving, stir in the cilantro and lemon juice. Recipe from: EatingWell.com Pizza Pasta Casserole (makes 2 shallow pans) 1-pound lean ground beef 1-pound mild Italian ground sausage or turkey Italian sausage 1 large onion, chopped 3 ½ cups spaghetti sauce (or a 32-ounce jar) 1 (16-ounce) package pasta, cooked and drained 2 cups (8-ounces) shredded mozzarella cheese 6-ounces Canadian bacon or pepperoni 1. Preheat oven to 350. Grease TWO 9x13-inch baking dishes. 2. Heat water in a large pot to boil. Cook pasta 1-2 minutes less than cooking instructions state. 3. In a large skilled cook the beef, sausage and onion over medium heat until the meat is no longer pink; drain if needed. 4. Stir in spaghetti sauce. Drain cooked pasta, and add it to the mixture. 5. Transfer evenly into two different greased 9x13-inch baking dishes. Sprinkle each with 2 cups of cheese and 4- ounces of pepperoni. 6. Bake, uncovered, 25-30 minutes or until heated through. 7. Freeze option: cool unbaked casserole(s) and freeze up to 3 months. Thaw in fridge overnight and set out at room temperature 30 minutes prior to baking. Increase time to 35-40 minutes or until heated through.
Asian Chicken Slaw Salad 1 pound chicken, cooked and shredded 1 (16-ounce) bag cole slaw 2 cups broccoli florets, blanched 1 cup sugar snap peas 1 red bell pepper, thinly sliced 1 cup green onion, sliced ½ cup chopped cashews Dressing: ¼ cup soy sauce 2 Tbsp white vinegar 2 Tbsp smooth peanut butter 1 Tbsp sugar 2 tsp minced garlic 1 tsp grated/minced ginger ½ cup canola oil 1 Tbsp sesame oil 1. Warm chicken or keep it chilled. 2. Bring a large pot of water to boiling, and fill a large bowl with ice water. Have a slotted spoon and a towel-lined plate or strainer handy. 3. Add the bag broccoli into the boiling water, and briefly boil for 2-4 minutes. Remove the broccoli with a slotted spoon and transfer it to the ice bath. Then transfer to drain in a colander. 4. In the meanwhile, add the snap peas to the boiling water (if it stopped boiling from the broccoli, allow it to start up again prior to adding the peas); briefly boil for 2-4 minutes. Then add to the ice bath, and further transfer to drain in the colander. 5. Empty the ice water from the large bowl. Add the cole slaw, your chicken, blanched broccoli and snap peas, red bell pepper and green onions. Toss to combine. 6. Whisk together the dressing ingredients. 7. Add the cashews and dressing and further toss to coat.
Cajun Shrimp in Foil 1 Tbsp Cajun or Creole seasoning 1-pound large peeled and deveined shrimp 3 ounces fully cooked Turkey or Chicken Andouille sausage, very thinly sliced 1 medium zucchini, sliced into ¼-inch thick rounds 1 large red bell pepper, seeded and cut into thin strips 1 ½ cup corn kernels ¼ cup chopped fresh Italian parsley ¼ cup chopped fresh basil ¼ cup dry white wine 2 Tbsp olive oil 1. In a medium bowl, combine the Cajun/Creole seasoning, salt and pepper. Add the shrimp and toss to coat. 2. Place 4 large (10x18-inch) pieces heavy-duty aluminum foil on a flat surface. 3. Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. 4. Top each with an even amount of shrimp. Sprinkle each with 1 Tbsp parsley and 1 Tbsp basil. 5. Drizzle each with 1 Tbsp wine and about ½ Tbsp oil. 6. Fold each piece of foil to form a packet, sealing tightly with a little room for air to circulate. You can refrigerate or freeze packets at this point until ready to cook. 7. To cook, preheat oven to 425 degrees. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender; test at 13 minutes*. 8. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables and the accumulated sauce to individual bowls or rimmed plates. *If cooking from frozen state, place frozen packets on a baking try in a cold oven set to 425 degrees. Once oven comes to temperature, continue to cook for 35 to 40 minutes.
Roasted Red Pepper Chicken Chili 3 5-ounce chicken breasts ½ cup diced onion ½ cup diced red pepper ½ cup diced celery 2 garlic cloves, minced 1 tbsp cooking oil 12-ounce jar roasted red peppers in juice 15-ounce can pinto or great northern beans 1 ½ tbsp chili powder 1 tbsp cumin 1 tsp sea salt ¼ tsp seasoned salt 1 can chicken broth Suggested toppings: sour cream, avocado, tortilla chips 1. Preheat skillet over medium heat. Add cooking oil. When hot add onion, red pepper and celery. Sauté for 3-5 minutes to soften. Add garlic. Sauté one minute longer. Deglaze if desired with white wine. 2. Pour sautéed veggie in slow cooker. Drain the beans and pour over the veggies. 3. Place the chicken on top of the beans, and sprinkle with the chili powder, cumin and salts. 4. Pour the roasted red peppers and juice into a blender. Puree until very smooth. Pour the mixture into the slow cooker along with the can of chicken broth. 5. Cover and cook on LOW 6-8 hours or HIGH for 3-4. 6. When the chicken is cooked through, remove it and shred with a fork. Return the shredded chicken to the pot. Asian Peanut Pork 2 pounds boneless pork loin, cut into 4 equal pieces 2 large red bell peppers, seeded and cut into 1-inch wide strips or pieces ¼ cup soy sauce 2 Tbsp rice wine 2 Tbsp rice vinegar 3 cloves garlic, minced 1 tsp red pepper flakes 1 Tbsp cornstarch ½ cup peanut butter 1 Tbsp sesame oil 1 tsp salt juice from ½ lime ¼ cup chopped cilantro 1. Combine the soy sauce, rice wine, rice vinegar, garlic, red pepper flakes and corn starch in a slow cooker. Stir to combine. 2. Place the pork pieces into the sauce, and top the pork with the red pepper pieces. 3. Cook on LOW for 4 hours. 4. Remove the pork and pull apart/shred with two forks. 5. To the liquid remaining in the slow cooker pot, add the peanut butter, sesame oil, salt and lime juice. Heat over warm or your simmer option, stir the ingredients until sauce is smooth. 6. Return the pork pieces to the sauce, stir then top with the cilantro. 7. Serve over rice, rice noodles or with lettuce in a wrap.