Tortilla Soup - Slow Cooker

2lbs boneless chicken thighs
2 cups chicken stock
1 can (14oz) fire roasted diced tomatoes with juice
1 can (15oz) whole kernel corn
2 cans (14oz) black beans
1 can (4 oz) green chiles
4 cloves of garlic, minced
1 large white onion, peeled and diced
1 green pepper
1 tsp cumin
1 tsp salt
1/2 tsp chipotle powder
shakes of black pepper

Add all ingredients to slow cooker, and cook on low for 8 hours.  Serve with a variety of garnishes, such as avocado, cilantro, sour cream, green onions, cheese, and tortilla chips.

Chickpea, Avocado, Feta Salad

Ingredients:

3 avocados, diced

1 can chickpeas, rinsed and drained

1/3 cup chopped cilantro

1/4 cup green onions

4 oz feta cheese

1 lime, juiced

2-3 Tbsp olive oil

salt and pepper, to taste

Instructions:

Mix all together in a bowl.  Let flavors sit for a few hours before serving.

Indian Chickpea Curry in Slow Cooker

Ingredients:

2 tsp canola oil

1 1/2 cup onion chopped

3 cloves garlic minced

1 16 oz bag of chickpeas.  (Requires overnight soaking)

2 (14.5 oz) can of diced tomatoes

1 can light coconut milk

1 Tbsp curry powder

2 Tbsp chopped pickled jalapeños

1 tsp salt

1/2 cup cilantro

1-2 Cups Basmati Rice

Instructions:

(1)  Heat a skillet on medium heat.  Add oil to coat the bottom, and when oil is hot (but not so hot it will burn ingredients), add onion and garlic.  Sauté for 5 minutes.

(2) Place onion mixture, chickpeas, diced tomatoes, coconut milk, curry, jalapeños, and salt in the slow cooker.  Cook on low for 6-8 hours.

(3) Stir in cilantro.  Make rice 2:1 (liquid to rice ratio).

Coconut Basil Tofu in Slow Cooker

Ingredients

1 package, firm tofu (cut into large strips)
4 cups bok choy (baby bok choy if available)
1 medium onion, sliced into large chunks
8 oz mushrooms, sliced
1 can light coconut milk
1 cup low sodium vegetable broth
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 1/2 Tbsp fish sauce
3/4 cup fresh basil
1 1/2 Tbsp fresh ginger
1 tsp red pepper flakes
1 Tbsp coconut palm sugar
1/4 cup cornstarch
1/4 tsp salt


Instructions:

(1) Set slow cooker to cook at high

(2) Add coconut milk, vegetable broth, soy sauce, fish sauce, rice wine vinegar, garlic, basil, and ginger to the slow cooker.  Stir ingredients well.

(3)  Add tofu, bok choy, onion, and mushrooms.  Mix in coconut palm sugar and red pepper flakes.  Stir to coat with sauce.

(4) Cook on high for 3 hours.

(5) Add cornstarch and cook for 1 additional hour on low setting.

(6) Serve with rice

Carmen's Butternut Squash

2 Butternut Squash, pealed and choped into large chunks
Drizzle with Olive Oil and roast for 30-40 min on 425

Sauce
1/2 C Olive Oil
1/2 C Red Wine Vinegar
4-5 Garlic Cloves
1/2 C Brown Sugar

When Squash is cooked, turn off oven, place squash in a proper dish and pour sauce over squash.  Return into warm oven until ready to serve. 

Overnight Oatmeal

Serves 2 - Combine all ingredients and refrigerate over night.  You can double measurements and eat for 2 days.  Mason Jars are a good way to allocate portions. 

1 Cup Uncooked Oats
1 1/3 Cup Milk
1 Cup Greek Yogurt
2 Tbsp Chia Seeds
2 - 3 Tbsp Maple Syrup or Honey
1-2 Cups fresh Fruit **

**Depending on the type of fruit and how long you plan to keep, you might want to add fruit when ready to eat. 

Eye of the Round

This turns out a great Eye of the Round every time.  

Preheat the oven to 500 degrees.  Season the roast with salt, pepper, garlic powder, and rub all over with butter.  (If you are feeling ambitious, insert garlic cloves inside the roast).  Place roast in pan or baking dish, and DO NOT COVER and DO NOT ADD WATER.   

Place the roast in a preheated oven, but begin by reducing the temperature to 475 degrees.  Roast for 7 minutes per pound.  (3 lb roast would go in for 21 minutes). 

Turn off oven after the initial heated roast.   Let meat sit in hot oven for 2 hours. 

After the first hour, remove roast to brush over with juices and insert meat thermometer.  Set alarm to notify when internal temperature has reached 135.