Crockpot Peanut Thai Chicken Lettuce Wraps

¼ cup of natural peanut butter
2 cloves of minced garlic
2 tsp of grated ginger
2 tbsp of soy sauce
1 tsp of sesame oil
½ tsp of Sriracha
¼ cup of chicken broth
4 frozen boneless, skinless chicken breasts
1 sweet pepper sliced thin
2 green onions sliced
12-15 whole leaves of lettuce

Nutrition Facts
Servings: 4
Amount per serving
Calories	283
% Daily Value*
Total Fat 11.3g	15%
Saturated Fat 1.7g	9%
Cholesterol 65mg	22%
Sodium 594mg	26%
Total Carbohydrate 13.3g	5%
Dietary Fiber 1.8g	6%
Total Sugars 3.2g
Protein 34.4g
Vitamin D 0mcg	0%
Calcium 11mg	1%
Iron 3mg	18%
Potassium 533mg	11%

1.     Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.

2.    Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts

3.    Cook on low for 6-8 hours or high for 3-4 hours

4.    Shred chicken and add back about ¼ cup of the peanut sauce.

5.    Serve on lettuce with green onions and peppers (or any other Thai fixings)

Crockpot Stew Beef Stroganoff

2 lbs of stew beef
¼ tsp of paprika
2 tsp of garlic powder
1 tbsp of flour
1 tbsp of oil
½ sweet onion sliced
1 and ½ cups of broth (we use Harvest Sun’s Herbed Bouillon)
4oz of cream cheese

1.     Mix flour with garlic powder and paprika. 

2.    Preheat oil in large pan on medium-high.

3.    Toss beef in flour mixture and brown in hot pan on all sizes.

4.    Place sliced onions on the bottom of the Crockpot

5.    Put browned beef in Crockpot with broth.

6.    Cook on low for 8-10 hours or on high for 4-6 hours.

7.    ½ an hour before serving stir in cream cheese

8.    Serve on egg noodles or rice with your favorite veggies.

Nutrition Facts
Servings: 6
Amount per serving
Calories	326
% Daily Value*
Total Fat 18.1g	23%
Saturated Fat 4.5g	22%
Cholesterol 21mg	7%
Sodium 249mg	11%
Total Carbohydrate 4.5g	2%
Dietary Fiber 0.4g	1%
Total Sugars 1.8g
Protein 35.4g
Vitamin D 0mcg	0%
Calcium 25mg	2%
Iron 0mg	2%
Potassium 73mg	2%

Creamy Crockpot Ranch Chicken

(Adaptation to Crockpot Ranch Chicken)

8-12 boneless, skinless chicken thighs or a pound of browned ground chicken

RanchSeasoning
1/3-1/2 of water
1 can of evaporated milk
4 oz of cream cheese

1.     Place chicken thighs or ground chicken in Crockpot

2.    Sprinkle chicken with ranch seasoning

3.    Pour water into Crockpot

4.    Cook on low for 6-8 hours or on high for 3-4 hours

5.    1 hour before serving stir in cream cheese and evaporated milk

6.    Serve on rice or pasta with your favorite vegetable.

Nutrition Facts
Servings: 6
Amount per serving
Calories	325
% Daily Value*
Total Fat 17.2g	22%
Saturated Fat 8.3g	42%
Cholesterol 165mg	55%
Sodium 435mg	19%
Total Carbohydrate 6.7g	2%
Dietary Fiber 0g	0%
Total Sugars 6.2g
Protein 35g
Vitamin D 0mcg	0%
Calcium 203mg	16%
Iron 2mg	10%
Potassium 209mg	4%

Bulgur Salad

Rice Cooker Bulgur

1 rice cooker cup of medium bulgur

Water or broth up to 1 cup marker in rice cooker


Salad

1 cup of cucumber chopped

1 sweet pepper chopped
1 cup of cherry tomatoes chopped
Apple Dijon Vinaigrette Dressing

Optional

2 tsp of mixed fresh herbs fine chop (eg: Mint, chives, parsley)

1.     Cook bulgur in rice cooker with water and let cool. (bulgur takes about 20-30 minutes to cook)

2.    Mix cooled bulgur with cucumbers, peppers, tomatoes and dressing.

3.    Refrigerate for 2 hours before serving.

4.    Sprinkle with optional herbs.

Apple Dijon Vinaigrette Dressing

1 garlic clove finely chopped
1 tbsp of apple cider vinegar
2 tbsp of apple juice
1/2 tsp of dijon mustard
2 tbsp of olive oil
Salt and pepper to taste.

1.  Whisk together all ingredients for dressing

Nutrition Facts
Servings: 4
Amount per serving
Calories	120
% Daily Value*
Total Fat 7.2g	9%
Saturated Fat 1.1g	5%
Cholesterol 0mg	0%
Sodium 30mg	1%
Total Carbohydrate 14.1g	5%
Dietary Fiber 0.3g	1%
Total Sugars 12g
Protein 0.1g
Vitamin D 0mcg	0%
Calcium 11mg	1%
Iron 0mg	1%
Potassium 129mg	3%

Curried Potato Pancakes

3 cups of grated potato or sweet potato
1-2 tbsp of curry paste (we use Patak’s Mild Curry Paste)
1 tsp of salt
1 egg
¼ cup of flour
2-3 tbsp of oil

1.     Squeeze liquid out of potatoes

2.    Heat 2 tbsp of oil at med high heat in a very large flat pan.

3.    Mix potatoes, curry paste, salt, egg and flour together.

4.    Using ice cream scoop, scoop out potato mixture into the hot pan and flatten into a pancake. (3-4 pancakes usually can be cooked at a time)

5.    Cook on each side for 2-3 minutes or until golden brown.

6.    Once cooked remove to a plate lined with paper towel to drain excess oil. Can be kept in an oven on 180-200 degrees Fahrenheit to keep warm.

7.    You may need to add more oil after cooking 2 pans of pancakes.

8.    Makes about 8-10 pancakes

Crockpot Ranch Taco Soup with Chicken Meatballs

Ranch Seasoning (Click for recipe)
1 can of diced tomatoes
1 can of black beans rinsed
1 tbsp of chili powder
1 tsp of cumin
1 tsp of oregano
½ cup of frozen corn
1 small zucchini chopped
½ cup of sweet onion, chopped
1 sweet pepper chopped
4 cups of low sodium chicken broth

Mexican Chicken Meatballs (click for Recipe)

1.     Make chicken meatballs the night before.

2.    Place all ingredients into Crockpot.

3.    Cook on low for 6-8 hour or high for 2-4 hours

Mexican Chicken Meatballs

1 to 1 ½ pounds of ground chicken

1 egg

2 tbsp of bread crumbs

1 tsp of parsley

1 tsp of chili powder

½ tsp of salt

1.     Preheat oven to 375 degrees Fahrenheit

2.    Mix all ingredients together

3.    Using an ice cream scoop, scoop out and roll into balls the chicken mixture and place on a lined cookie sheet.

4.    Bake for 20-25 minutes or until cooked

5.    Once cooled refrigerate or freeze for future use.

Nutrition Facts
Servings: 6
Amount per serving
Calories	236
% Daily Value*
Total Fat 9.3g	12%
Saturated Fat 2.6g	13%
Cholesterol 128mg	43%
Sodium 323mg	14%
Total Carbohydrate 1.9g	1%
Dietary Fiber 0.3g	1%
Total Sugars 0.2g
Protein 34.1g
Vitamin D 3mcg	13%
Calcium 27mg	2%
Iron 2mg	9%
Potassium 299mg	6%