mushroom spinach stroganoff // crockpot

Mushroom Spinach Stroganoff
6 servings 

1 tablespoon butter
10oz baby portobello mushrooms; quartered
12oz white mushrooms; quartered
1 medium onion; diced
2 cloves of garlic; minced
1/2 cup broth (vegetable, chicken or beef)
8oz sour cream (1 cup)
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1.5 teaspoons paprika
8oz cream cheese
2.5oz fresh baby spinach (about 4 cups)
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Serve with:
fresh tarragon
whole wheat egg noodles

Directions:
Combine all ingredients except spinach and cream cheese in a freezer bag, freeze.
In the morning, put in crockpot, cook on low for 7.5 hours.
Add cream cheese and spinach
Cook on “low” for 1/2 hour or until everything is heated through and spinach is wilted.

chicken curry // crockpot

Curry Chicken
6 servings
Ingredients2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
6oz can of tomato paste
13.5oz can of coconut milk
1 small onion, chopped (about one cup)
2 cups of frozen peas
14.5oz can of tomato sauce (about 1 3/4 cup)
2 large cloves of garlic, minced
3 tablespoons honey
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
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Serve with:
rice
fresh cilantro

Directions:
Combine all ingredients in a freezer bag, freeze.
In the morning, put in crockpot, cook on low for 8 hours.
Serve with rice (or naan) and other garnishes.

stuffed peppers // crockpot

Stuffed Peppers for the crockpot
4 servings
Ingredients:

1 tablespoon olive oil
1lb+ ground beef
1 onion, peeled and diced
1 garlic clove, minced
4 small bell peppers, tops cut off (or 2 large peppers, cut lengthwise) and cleaned
24oz jar of your favorite pasta sauce (reserve 2T)
1/2 cup water

Directions:
In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce. 

Separate mixture into four equal parts and firmly stuff into peppers. 

Add remaining sauce to a quart-sized plastic freezer bag, seal, and place inside gallon-sized bag with stuffed peppers.
When ready to cook, thaw freezer bag. 

Place peppers in an olive-oil-coated slow cooker and top with sauce. 

Cook on “low” setting for 6-8 hours.