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.

chelsea rice

I am calling this Chelsea Rice because this is my version of my sister-in-law Chelsea's version of Turkish Rice and I don't want to offend anyone who is actually Turkish.

Chelsea Rice
2 servings | 163 calories | 6g fat/23g carbs/3g protein
1 cup basmati rice (rinsed thoroughly)
1 tbsp butter
2 cups vegetable stock
1 tbsp lemon juice (or to taste)
salt & pepper to taste

Directions:
In a saucepan or pot, heat butter over medium-high heat until bubbling.
Add rice and stir around until the majority of grains are toasted.
Add vegetable stock, bring to boil.
Reduce heat to a simmer, cover, let cook for ~15 minutes.
Remove from heat, add lemon juice and salt & pepper, let sit for an additional 5-10 minutes until fully cooked.

one pan lemony chicken and kale with potatoes

one pan lemony chicken and kale with potatoes
4 servings | 523 calories | 29g fat / 36g carbs / 36g protein
1 stick salted butter, cut into 1/2 tbsp squares
3-4 yukon gold potatoes (any other waxy potato will do), sliced
1 bunch organic kale, de-stemmed and chopped.
4 bone-in chicken thighs, with skin
2 lemons
salt and pepper to taste

Directions:
Preheat oven to 350 degrees.
In an oven-proof pan, add sliced potatoes to the bottom of the pan.
Salt and pepper, place 5-6 square of butter evenly dispersed over the potato layer.
Add chopped kale, squeeze the juice from one lemon over kale, place slices of lemon over kale.
Rub salt and pepper into both sides of each chicken thigh.
Place chicken thighs skin side up over kale.
Place a square of butter on top of each chicken thigh, followed by another slice of lemon.
Put whole pan in the oven for 50 minutes.


*I learned how to make this from my friend, Annaliese.

chili verde con cerdo

Chili Verde Con Cerdo

2 tbsps olive oil
1 large sweet onion, cut into thick chunks
1 large carrot, shredded
3 lbs pork shoulder, cubed
2 tbsp flour
1 tbsp cumin
½ tsp paprika
1 tsp crushed red pepper
2 tsp sea salt
2 lbs. tomatillos, husks removed, chopped
2 poblano or anaheim peppers, chopped
4 4 oz. cans of chopped green chiles


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garnishes:
lime wedges
avocado
tortillas

Directions:
In a gallon-size bag, add cubed pork, flour, and other spices. Shake thoroughly to coat the pork.
In a large pot, heat oil over medium-high heat.
Add onions, let them sweat, then add the shredded carrot.
Add pork and allow to brown.
Add peppers, tomatillos, and chiles, stir and set heat to low.
Cook for 30-40 minutes (or as long as you can stand it! It gets better with time), stirring occasionally.


Serve with lime wedges, fresh tortillas, and avocado.

chile colorado

Chile Colorado

2 lbs cubed flank steak
1 diced jalapeño pepper
1 diced serrano pepper
1 diced cubanelle pepper
1 cup diced white onion
2 tsps onion powder
2 tsps minced garlic

sauce:
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. smoked paprika
Salt/pepper


Directions:
In a small bowl, add flour and spices.
In a medium saucepan, heat olive oil over medium heat.
When hot, carefully add tomato paste, flour, cumin, paprika, and chili powder.
Cook 1 minute, whisking continuously.
Add broth and whisk well. Increase heat and bring to a light boil.
Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.
Separately in a large pot, brown cubed steak in a pan with some olive oil.
Add diced peppers and onions until cooked through.
Add onion powder and minced garlic to the meat and peppers.
When fragrant, add sauce, cook 10 minutes on low.

Serve with fresh cooked tortillas, cilantro, & cheese.