Greek chicken

I adapted this recipe from Kate at naptime kitchen. If you haven't checked her out you really should. She has some awesome recipes and amazing tips.

The recipe is a great basic Greek dressing recipe just omit the curry powder (well and the chicken, salt and pepper ~ haha).  It works great for the chicken but for a Greek Vinaigrette, not so much.

• 2-3 chicken breasts
• 1 clove minced garlic 
• 2 Tbs lemon juice
• 1/4 c extra virgin olive oil
• 1/2 c red wine vinegar
• 1 tsp dijon mustard
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1 tsp basil
• 1 tsp onion powder 
• 1/4 tsp curry powder
• S&P to taste
  
  
  Combine garlic, lemon juice, EVOO, red wine vinegar, Dijon, and spices (except s & p)
  
  Place the chicken in the crockpot then salt and pepper.  Pour the sauce over the breasts, and let cook on LOW for 4-6 hours.
  
  Shred the chicken, and leave it in the crockpot on WARM till dinner time.

Teriyaki Chicken

I love that this a crock pot recipe.  It's easy to make and super yummy.

2 pounds boneless, skinless chicken breasts (I throw mine in frozen)
2 cloves minced garlic
1/2 c. onion chopped
1/2 c. honey
1/2 c. soy sauce (low sodium fine too)
1/4 c. rice vinegar
1 Tbsp fresh ginger, chopped
1/8 tsp. pepper
1/4 c. cold water
3 Tbsp cornstarch

Mix garlic, onion, honey, soy sauce, vinegar, ginger, and pepper in crock pot.  Add chicken and make sure coated.  Cook on low for 6 - 8 hours or high for 4 - 6 hours.  When done remove chicken.  Mix water and cornstarch.  Add to sauce.  Shred chicken and add back into crock pot.  Cook for additional 15 minutes.  Serve over rice.

Chicken Tikka Masala

I had never tried Indian food until I met my husband and he has me hooked.  I think I was afraid because I had a perception that it would be too hot.  That is absolutely not the case.  You can make (or order) it as hot as you like.    My tastes are  wimpy so rest assured this is not a hot recipe but you can make it hotter if you like.  The other thing I love is this is a crock pot recipe.

Ingredients:
2 pounds chicken ( I just use 2 frozen chicken breasts)
1 onion, chopped
4 cloves minced garlic
2 Tbsp fresh grated ginger
29 oz. can tomato sauce
1 Tbsp Garam masala
2 tsp cumin
2 tsp coriander
2 tsp paprika
1/2 tsp tumeric
1/2 tsp cinnamon
1/2 tsp cayenne pepper (this is where you can add more if you like it spicier)
1/2 tsp black pepper
2 bay leaves
1 c. heavy cream
2 Tbsp cornstarch
juice from 1/2 lemon

Mix all onion, garlic, tomato sauce and seasonings in the crock pot.  Add chicken and make sure it is coated with mixture.  Cook on low for 8 hours or high for 4 hours.  When done, combine heavy cream and cornstarch in bowl.  Remove chicken and cut it into bite size pieces.  Whisk cream mixture into sauce then add chicken.  Cook on high for additional 15 minutes.  Add lemon juice and mix well.  Serve over rice.  Jasmine is my preference.

Crock pot beef stew

This is such a good easy recipe.  I even blended some up and froze in ice cube trays for the baby.  He loves it.  I give it to him with mashed potatoes.  You will want to cut everything into about the same size pieces as the meat.

1.5 pounds stew meat
1 large white potato peeled and chopped into pieces
8 oz. mushrooms cut into halves
2 carrots, chopped
2 ribs of celery, chopped
1 onion, chopped
1 turnip, chopped
3 cloves of minced garlic
3 Tbsp tomato paste
3 Tbsp Worcestershire sauce

1/2 Tbsp balsamic vinegar 
1 1/2 tsp seasoning salt

1 tsp garlic powder

1 tsp onion powder 
3/4 tsp thyme
1 tsp pepper
3/4 tsp rosemary
1 bay leaf
4 c. beef broth

1/4 c. flour
1/2 c. frozen peas

Add everything except the flour and peas into the crock pot.  Cook on low for 6 - 8 hours until meat is tender.  Add cooking liquid into flour and whisk until smooth.  Pour back into crock pot and combine well.  Cook on high for 30 - 45 more minutes.  Add peas then let sit until heated through.  About 5 minutes before serving.

This can be made the night before and just put into the base in the morning.  In fact I think it's good because it give the flavors more time to marinate..

Kristin's Chicken Tacos

1 1/2 lbs. boneless chicken breasts (3-4) ~ can be frozen
3 Tbsp. lime juice (3 limes)
1 Tbsp. chili powder
1 C. frozen corn
1 C. chuncky salsa

Put chicken in crock pot. Combine lime juice and chili powder and pour over chicken. Cook on low 5 - 6 hours or high for 4 hours. Remove chicken and cool slightly. Shred chicken. Add in corn and salsa.
Serve in 6 inch flour tortillas, sour cream, sheese, lettuce and tomatoes.
Can be frozen

Thanks Sis!!

International Chicken

6 boneless skinless chicken breasts
Salt
Pepper
1 can cream of mushroom soup
½ tsp. Thyme
½ tsp. Basil
½ tsp. Curry
1 cup sour cream

Place chicken in crockpot. Mix cream of mushroom soup and seasonings and pour onto chicken. Let cook 8 – 10 hours on low. Add Sour cream just before serving. Serve over rice.
This recipe can be halved in full, or halved with full amount of sauce, which is my preference or of coarse can be doubled for a large crowd.

WW 4 ½ points for ½ chicken breast