Thai Chicken and Noodles

Thai Chicken and Noodles
recipe courtesy of Erin Seymour

2 lbs. Chicken, cut into ¾ inch pieces
1 ½ red bell pepper, cut into short thin strips
2 cups chicken broth, divided
3/8 cup soy sauce
4 ½ cloves garlic, minced
1 1/4 tsp. red pepper flakes
½ t salt
3 T Cornstarch
4 green onions, cut into ½ inch pieces
2/3 cup creamy peanut butter
12 oz. cooked vermicelli pasta
¾ cup peanuts or cashews, chopped (optional)
¾ cup cilantro, chopped (optional)

Place chicken, bell pepper, 1 ½ cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on Low 3 hours.

Mix cornstarch with remaining ½ cup broth in small bowl. Turn slow cooker to High. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.

Creamy Black Bean Salsa Chicken

Creamy Black Bean Salsa Chicken
recipe courtesy of Laura Constantine

Ingredients:
2 to 4 boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, drained
1 package taco seasoning
Directions:
Add all ingredients to crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred chicken and serve...
1. Thin to a soup consistency and serve with tortilla chips, sour cream and cheese.
2. Use for chicken tacos. Serve in tortillas, add toppings such as cheese, tomatoes, guacamole, and sour cream.
3. Make taco salads - crush tortilla chips on a plate, add shredded lettuce, chicken mixture, and toppings.

Chicken and Corn Chili

Chicken and Corn Chili
recipe courtesy of Kim Cutting

3 boneless chicken breast halves
16 oz jar of salsa
2 15 oz cans of pinto beans
2 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
salt & pepper to taste
1 11 oz can of Mexican style corn

Note: If the chili looks too thick, add a can of tomato sauce &/or can of diced tomatoes. Adjust the spices accordingly. Also, you can substitute frozen corn for canned corn.

Crock pot directions: Throw everything in except for corn. Cook on low for 3 or so hours (till chicken is done- longer if it was frozen). Remove chicken, shred it and return it to crock pot. Add corn and simmer till hot.

Stove top directions: Cook chicken in 1 T. oil in large pot with some of the seasonings over medium-low heat. Add about ¼ cup of water (so not to dry out chicken) and place lid on pot. Turn chicken after 5-10 minutes. Once chicken is cooked, remove it and shred it. Dump water and oil from pot, or simply start adding all other ingredients except for corn. Cook over medium heat 30 min. to an hour. Add corn and simmer till hot.

Garnish with chopped cilantro, sour cream, shredded cheddar cheese, tortilla chips, avocado slices, and lime wedges.

Creamy Crock Pot Chicken

Creamy Crock Pot Chicken
recipe courtesy of Rochelle Petersen

1.5 lbs boneless chicken breast tenders
1 can cr of chicken soup
8 oz cream cheese
1 pkt dry Italian seasoning
(1 c dry white wine or cooking wine) I used white grape juice.
Soften cream cheese in microwave. Mix

cream cheese, cr of chicken soup, Italian

seasoning and wine until smooth in crock pot.

Add and combine chicken. Cook on low 6 hrs.

Serve chicken and creamy gravy over rice.

Good salad idea to go with...

bag baby spinach
8 oz can mandarin oranges, drained
2 stalks chopped celery
(Raspberry vinaigrette drsng, sunflower seeds)
Toss spinach, oranges, celery, and sunflower seeds. Drizzle w/ dressing.

Bakery rolls served warm

Kalua Pig

Kalua Pig

recipe courtesy of Janay Hunt

1 -2 lbs pork roast (butt or shoulder boneless)
about 5-6 tbs Sea Salt (enough to cover pork to your taste)
about 1-2 tbs liquid smoke (hickory)

Sprinkle sea salt over roast
drizzle liquid smoke over roast
add water about 3/4 up to roast sides
cook on hight in crock pot
shed
Serve with rice