Meaty Slow-Cooked Jambalya Recipe

Prep Time: 25 Minutes
Cook Time: 7 Hours
Makes: 12 Servings (3 1/2 QT)

Ingredients: 
- 1 Can (28oz) of Diced Tomatoes: Undrained
- 1 Cup of Reduced Sodium Chicken Broth
- 1 Large Green Pepper: Chopped
- 1 Medium Onion: Chopped
- 2 Celery Ribs: Sliced
- 1/2 Cup of White Wine or Additional Reduced Sodium Chicken Broth
- 4 Garlic Cloves: Minced
- 2 Tsp. of Cajun Seasoning
- 2 Tsp. of Dried Parsley Flakes
- 1 Tsp. of Dried Basil
- 1 Tsp. of Dried Oregano
- 3/4 Tsp. of Salt
- 1/2 to 1 Tsp. of Cayenne Pepper
- 2 Lbs. of Boneless Skinless Chicken Thighs: Cut into 1 inch Pieces
- 1 Pkg (12 oz) of Fully Cooked Andouille or other Spicy Chicken Sausage Links
- 2 Lbs of Uncooked Medium Shrimp; Peeled and Deveined
- 8 Cups of Hot Cooked Brown Rice.

Instructions:
1. In a bowl, mix the first 13 ingredients. Place chicken and sausage in a 6 quart slow cooker. Add tomato mixture. Cook, covered , on low for 7 to 9 hours, or until chicken is tender.

2. Stir in shrimp. Cook, covered, for 15 to 20 minutes longer or until the shrimp has turned pink. Serve with brown rice.

Bon Appetit!

Curried Ham & Split Pea Soup Recipe

Prep Time: 10 Minutes
Cook Time: 7 Hours
Makes: 8 Servings

Ingredients:
- 2 Tbsp of Butter
- 1 Medium Onion: Chopped
- 4 Garlic Cloves: Minced
- 3 Tsp. of Curry Powder
- 1 Pkg. (16 oz) of Dried Green Split Peas
- 2 Cups of Cubed Fully Cooked Ham
- 1 Cup of Sliced Fresh Carrots
- 4 Cups of Reduced-Sodium Beef Broth
- 2 Cups of Water
- 1/2 Tsp. of Pepper

Instructions:
1. In a skillet, heat butter over medium heat. Add onion; cook and stir for 3 to 4 minutes or until tender. Add garlic and curry powder; cook for 1 minute longer.

2. Transfer to a 4 or 5 quart slow cooker. Add remaining ingredients. Cook, covered on low for 7 to 9 hours or until peas are tender. Stir before serving.

Bon Appetit!

Carne Guisada Recipe

Prep Time: 25 Minutes
Cook Time: 7 Hours
Makes: 12 Servings

Ingredients:
- 1 Bottle (12 oz) of Beer
- 1/4 Cup of All-Purpose Flour
- 2 Tbsp. of Tomato Paste
- 1 Jalapeno Pepper; Seeded and Chopped
- 4 Tsp. of Worcestershire Sauce
- 1 Bay Leaf
- 2 to 3 Tsp. of Crushed Red Pepper Flakes
- 2 Tsp. of Chili Powder
- 1 1/2 Tsp. of Ground Cumin
- 1/2 Tsp. of Salt
- 1/2 Tsp. of Paprika
- 2 Garlic Cloves; Minced
- 1/2 Tsp. of Red Wine Vinegar
- Dash of Liquid Smoke; Optional
- 1 Boneless Pork Shoulder Butt Roast (3 lbs.); Cut into 2-inch Pieces
- 2 Large Unpeeled Red Potatoes; Chopped
- 1 Medium Onion; Chopped
- Whole Wheat Tortillas or Hot Cooked Brown Rice, Lime Wedges and Chopped Fresh Cilantro; Optional

Instructions: 
1. In a 4 to 5-quart slow cooker, combine the first 13 ingredients. If desired, stir in liquid smoke. Add pork, potatoes, and onion; toss to combine. Cook, covered, for 7 to 9 hours or until pork is tender.

2. Discard bay leaf, skin fat from cooking juices. Shred pork slightly with two forks. If desired, serve with tortillas, brown rice, lime, and cilantro.

Bon Appetit! 

Beef-Stuffed Cabbage Rolls Recipe

Prep Time: 20 Minutes
Cook Time: 6 Hours
Makes: 6 Servings

Ingredients:
- 12 Cabbage Leaves
- 1 Cup of Cooked Brown Rice
- 1/4 Cup of Finely Chopped Onion
- 1 Egg; Lightly Beaten
- 1/4 Cup of Fat-Free Milk
- 1/2 Tsp. of Salt
- 1/4 Tsp. of Pepper
- 1 Lb. of Lean Ground Beef (90% Lean)
Sauce:
- 1 can (8 oz.) Tomato Sauce
- 1 Tbsp. of Brown Sugar
- 1 Tbsp. of Lemon Juice
- 1 Tsp. of Worcestershire Sauce

Instructions:
1. In batches, cook cabbage in boiling water for 3 to 5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each leave, making a V-shaped cut.

2. In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place 1/4 cup of beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.

3. Place six rolls in a 4 or 5-quart slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over the cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low for 6 to 8 hours, or until thermometer inserted in beef reads 160F and cabbage is tender.

Bon Appetit! 

Slow-Cooked Coconut Chicken Recipe

Prep Time: 10 Minutes
Cook Time: 4 Hours
Makes: 6 Servings

Ingredients:
- 1/2 Cup of Light Coconut Milk
- 2 Tbsp. of Brown Sugar
- 2 Tbsp. of Reduced-Sodium Soy Sauce
- 2 Garlic Cloves; Minced
- 1/8 Tsp. of Ground Cloves
- 6 Boneless Skinless Chicken Thighs (about 1 1/2 lbs)
- 6 Tbsp. of Flaked Coconut; Toasted
- Minced Fresh Cilantro

Instructions:
1. In a large bowl, combine the first five ingredients.

2. Place the chicken in a 3-quart slow cooker. Pour coconut milk mixture over top.

3. Cook, covered, on low for four to five hours or until the chicken is tender.

4. Serve chicken with coconut and cilantro.

Bon Appetit! 

Southwestern Chicken & Lime Bean Stew Recipe

Prep Time: 20 Minutes
Cook Time: 6 Hours
Makes: 6 Servings

Ingredients:
- 4 Bone-in Chicken Thighs (1 1/2 lbs); Skin Removed
- 2 Cups of Frozen Lima Beans
- 2 Cups of Frozen Corn
- 1 Large Green Pepper; Chopped
- 1 Large Onion; Chopped
- 2 Cans (14 oz. each) of Fire-Roasted Diced Tomatoes; Undrained
- 1/4 Cup of Tomato Paste
- 3 Tbsp. of Worcestershire Sauce
- 3 Garlic Cloves; Minced
- 1 1/2 Tsp. of Ground Cumin
- 1 1/2 Tsp. of Dried Oregano
- 1/4 Tsp. of Salt
- 1/4 Tsp. of Pepper
- Chopped Fresh Cilantro or Parsley

Instructions:
1. Place the first five ingredients in a 5-quart slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.

2. Cook, covered, on low for 6 to 8 hours or until the chicken is tender. Remove chicken from slow cooker. When chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. Sprinkle with cilantro or parsley.

Bon Appetit! 

Slow-Roasted Chicken with Vegetables Recipe

Prep Time: 15 Minutes
Cook Time: 6 Hours + Standing
Makes: 6 Servings

Ingredients:
- 2 Medium Carrots; Halved lengthwise and cut into 3-inch pieces
- 2 Celery Ribs; Halved lengthwise and cut into 3-inch pieces
- 8 Small Red Potatoes; Quartered
- 3/4 Tsp. of Salt; Divided
- 1/8 Tsp. of Pepper
- 1 Medium Lemon; Halved
- 2 Garlic Cloves; Crushed
- 1 Broiler/Fryer Chicken (3 to 4 lbs)
- 1 Tbsp. of Dried Rosemary; Crushed
- 1 Tbsp. of Lemon Juice
- 1 Tbsp. of Olive Oil
- 2 Tsp. of Paprika

Instructions:
1. Place carrots, celery and potatoes in a 6 quart slow cooker; toss with 1/4 tsp. of salt and all the pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and the remaining salt; rub over chicken.

2. Cook, covered, on low to 6 to 8 hour or until a thermometer inserted in thigh reads 180F and the vegetables are tender.

3. Remove chicken to a serving platter; tent with foil. Let stand for 15 minutes before carving. Serve chicken with the vegetables.

Bon Appetit!