Crockpot Cashew Chicken

Serves 2  

Ingredients:

2 chicken breasts, cut into smaller pieces 1-2 cups frozen or fresh broccoli, cut into bite-size pieces 1 cup carrots, sliced 1/2 cup unsalted cashews 1 tablespoon olive oil 1/2 cup soy sauce or liquid aminos 4 tablespoons rice wine vinegar 3 tablespoons tomato paste 1 tablespoon brown sugar 1 garlic clove, minced 1 tablespoon ginger paste 1/4 teaspoon red pepper flakes salt and pepper to taste 1/2 cup water or chicken broth

-L ayer chicken, cashews and vegetables in the crockpot - Combine remaining ingredients except water and pour over chicken in crockpot -Add water or broth if necessary so mixture is almost completely covered -Cook for 2-4 hours on high or 4-8 hours on low

Crockpot Tomato Basil Bisque

Ingredients:

28oz Canned Petite Diced Tomatoes in Juice 1 Cup Finely Chopped or Processed Celery 1 Cup Finely Chopped or Processed Red Onion 1 Cup Finely Chopped or Processed Carrots 1 Tablespoon Dried Basil (Fresh Basil can be Substituted) 2 Cups Beef Broth (Chicken or Vegetable Broth can be Substituted) 2 Cups Tomato Juice 1 Teaspoon Salt, 1/4 Teaspoon Ground Black Pepper 1/2 Tablespoon Garlic Powder 1 Can (Approx. 13 oz) Coconut Milk

-Process Celery, Red Onion, and Carrots in blender or food processor

-Add all ingredients to slow cooker and combine

-Cook on low for 6-8 hours

-Blend soup until smooth (Or leave as a chunky soup if desired)

As you can see, I diced up avocado and put some on top. Yum!!!!

Pasta and Red Sauce

Ingredients:

1 package brown rice fettucini noodles

2 tbsp olive oil

1 tsp red pepper flakes

2 cups mushrooms, sliced

1 sweet onion, chopped

2 tbsp chopped garlic

1 cup shredded carrots

1 lb ground beef

8 cups tomato sauce of your choice, I like Amy's Organic Family Marinera

- Boil water, cook pasta according to package instructions

- Heat olive oil in medium pan, add red pepper flakes

- Sautee garlic, onions, carrots, and mushrooms until soft

- Add beef to pan and brown

- Stir in red sauce and spinach until sauce is warmed and spinach is wilted

- Salt and Pepper to taste

- Serve over pasta

Another super yummy, super easy! Enjoy! These leftovers heat up great. You can aslo freeze the sauce!

My Mom's Lentils

This was one of my very favorite things my mom would make when I was growing up. Now, it's one of my favorite, easy go to recipes. Hope you enjoy!

Ingredients:

2 tbsp olive oil

3 leeks, chopped (just the white part)

2 cups diced button mushrooms

1 tbsp chopped garlic

1 bag shredded carrots (you can chop, I'm just lazy)

1 28 oz can of fire roasted tomatoes

2 cups lentils (you can use yellow or red)

8 cups chicken stock or water

1 bag spinach

Salt, Pepper, Tabasco to taste

- Heat olive oil over medium heat  in large stock pot, add leeks, mushrooms, garlic, and carrots. Cook, stirring occassionally, until slightly softened, about 6 minutes

- Add fire roasted tomatoes, lentils, and chicken stock

- Turn up heat to medium high and stir thoroughly. Let simmer with lid tilted off. Cook until lentils are soft and liquid is almost all gone, about 30-45 minutes

- Add spinach, stir and cover with lid until wilted

- Salt, Pepper, and Tabasco to your taste preference

This recipe makes about 10 servings; it heats up wonderfully and can even be frozen.