Lentils in the Slow-cooker

This recipe is from my neighbor Shannon.  Her recipe calls for 1 cooked, cut-up, steak.  I have used raw beef cuts and shredded at the end of cooking, with no problems.  Sometimes I use some cooked, shredded, chicken from the freezer, or no meat at all.  We definitely prefer using the Rotel, but regular diced tomatoes work too.  Also, I use about 6 cups of water and 2-3 bouillon cubes instead of chicken broth.  This is a big recipe, definitely enough for two dinners.

1 bag lentils (depending on how much meat I'm adding, I reduce this to 2/3 bag)
2 c. chicken broth
5 c. water
3 cloves garlic (or 1 heaping tsp. minced garlic)
1 med. chopped onion
1 1/2 c. shredded carrots (I have also cut up my own)
1 can Rotel or stewed diced tomatoes
Salt & pepper
Italian seasoning (or oregano)
1 cooked steak, cubed

Combine in crockpot and cook 6-8 hours on low.

Sweet and Spicy Chicken

This is one of my favorites, and the rest of the family tolerates it pretty well.  And it's SO EASY!  It's from The Sisters Cafe.  I pretty much make it exactly as it says, and I almost always double or triple it and put half in the freezer.  I usually use frozen chicken breasts, and regular diced tomatoes, and I don't bother removing the chicken to shred it, I just shred it in the slow-cooker.  I've used sugar substitutes, and I could hardly tell the difference.  Scott says he can definitely tell the difference.  We usually serve it over quinoa.

Sweet and Spicy Slow Cooker Chicken
submitted by Melanie recipe from Prudence Pennywise

*Note: If you don’t want the finished shredded chicken mixture to be quite as “wet”, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

*Serves 4

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!

Creamy Ham and Potato Soup

This one is from The Girl Who Ate Everything, and she adapted it from allrecipes.com.  I've made my own changes to make enough for two dinners.

Creamy Ham and Potato Soup

6-8 cups peeled and diced potatoes

1 cup diced celery
1 cup finely chopped onion
1 cup carrot, diced or shredded
2 cup diced cooked ham (I just used some I had leftover in the freezer from the holidays)
6 cups chicken broth (or water & bouillon)
1 teaspoon salt, or to taste
2 teaspoon ground white or black pepper, or to taste
7-8 tablespoons butter
7-8 tablespoons all-purpose flour
 2+ cups milk

Directions:
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through.

I often make the soup earlier in the day, then put it in the slow-cooker to keep warm until dinner.  Cornbread is delicious with this soup!