Crock Pot Roast

* 3-5 lb. roast (beef)
* 1 onion, diced
* 5 or 6 large carrots, peeled (you can also buy frozen baby carrots and use that instead)
* 4 or 5 small potatoes
* 1/2 lb. fresh green beans - or a small can of green beans (optional)
* 1 pkg. McCormick pot roast or beef stew seasoning
* 1/2 cup Ketchup
* 1 cup water 

* Chipotle Tabasco(or any hot sauce), to taste
* Small can of diced tomatoes (optional)

 

1. Chop onion and place in bottom of crock pot. Sprinkle some flour on the onion.
2. Add some butter (1-2 tablespoons) and sauté until soft. Then place roast on top of onion.
3. Mix McCormick seasoning with water and pour over roast. Add ketchup and hot sauce. Stir.
4. Cover and leave on high. Cut up potatoes and carrots and add to pot.
5. Sprinkle more hot sauce on, to taste.
6. Turn on low and cook for 6 or more hours. The longer the better.
7. When done, pull meat out of crock pot and shred with knife.
8. Scoop veggies out of crock pot and pour on top of meat. Serve with mashed potatoes, if desired.

This recipe is very tasty, you will be surprised!!!!

Coconut Curry Chicken Recipe

Coconut Curry Chicken
(Serves 4, Prep Time: 25 min, Cook Time: 35 min)

Ingredients:

• 1 1/2 cups white (jasmine) rice
• 2 teaspoons curry powder
• 1 13 1/2 ounce can  coconut milk
• 4 skinless, boneless chicken breasts (about 2 pounds), cut into strips
• 2 teaspoons allspice powder
• Salt and Pepper

Directions:

 In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.

Tuscan Italian Marinade (GF)

*1/2 Cup Annie's Natural Tuscany Italian Dressing
*1/2 Cup Mayonnaise
*3 Tbsp. Lemon Juice
*1 Tbsp. Mustard
*1/2 tsp. Pepper
*1/2 tsp. Salt

Mix all ingredients until smooth and pour over salad or pasta, or use as a marinade with chicken or fish. It's so delectable, you'll be using it for everything!!!!

Crock Pot Chili

Chili

1 package ground beef
half an onion
2 garlic cloves
2-3 Tbsp. Chili Powder
1 can diced tomatoes
1 can tomato sauce
1 can fresh cut zucchini
1 can kidney beans
1 can red beans (or chili beans)

1 can sweet corn

Brown beef, onion, garlic, and chili powder in skillet, then pour into crock pot, followed by each of the canned ingredients above. Stir well, and then cook on low for 4-6 hours. Serve in tortilla bowls (use corn or rice tortillas if going gluten free) topped with sour cream and fresh grated cheese.

Cook Tortillas in greased tortilla molds in preheated 400 degree oven for 10 min or until crispy.

Shredded Chicken Tacos (GF)

Easiest Dinner EVER!!!!!!!!!!!!

*Crock Pot
*Frozen Chicken Tenders
*1 can Black Beans
*1 can Corn Niblets
*1 can Rotel
*1 8 oz package Cream Cheese

1. Throw everything in the crock pot
2. Cook on low for 8 hours
3. Shred and serve in corn tortillas or over chips

Chicken Pasta Salad (Gluten Free)

Gluten Free Chicken Pasta Salad

1/2 c. mayonnaise
1/2 c. Annie's Natural Tuscany Italian salad dressing
3 tbsp. lemon juice
1 tbsp. mustard
1/2 tsp. pepper
1/2 tsp. salt
1 pkg. Ancient Harvest Quinoa Pasta (Garden Pagodas)
3 c. chopped, cooked chicken
1 c. zucchini, chopped
1/2 c. red bell peppers, chopped
3/4 c. black olives, sliced
1 med. onion, chopped fine

Cook pasta according to directions; drain and cool. Combine mayonnaise, salad dressing, lemon juice, mustard, salt and pepper and mix well, until blended. Add to pasta. Add chicken and remainder of ingredients. Chill at least 2 hours. Stir well then serve in lettuce lined bowl if desired. This recipe can also be made vegetarian. Leave out the chicken and add more vegetables like tomatoes or yellow squash or celery.

Gluten Free Pad Thai

Pad Thai

*1 Thai Kitchen "Pad Thai Noodle Kit" box (there is a peanut variation too), this packet includes RiceNnoodles (GF) and the Pad Thai Sauce (GF)
*3 Tbsp. Vegetable Oil
*1 Egg
*4 oz cubed Chicken Breast or peeled and deveined Shrimp
*1/2 cup fresh Bean Sprouts
*1/4 cup crushed Peanuts
*Lime Wedges and Cilantro as a garnish

It's so easy that you simply follow the directions on the back of the Thai Kitchen box and you have a delicious meal in 15 minutes and it's totally gluten free! It's a great last minute meal if you've had a busy day. Kids love it too!