Slow Cooker Curry Chicken From Martha Stewart Living

Prep Time 10 minutes
Total Time 4 hours 30 minutes
Yield Serves 8
　
Ingredients
3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, halved and thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 tablespoons curry powder, preferably Madras
1 teaspoon ground coriander
1 teaspoon ground cumin
Coarse salt
2 packages frozen green peas (10 ounces each)
2 cups unsweetened coconut milk
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves (optional, for serving)
Directions
In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Slow Cooker Sausage Lasagna From Martha Stewart Living Site

Prep Time 25 minutes
Total Time 25 minutes plus slow cooking
Yield Serves 8
　
Ingredients
1 pound Italian pork sausage, casings removed
1 pound ground beef sirloin
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes in puree
9 lasagna noodles
2 cups shredded part-skim mozzarella (8 ounces)
Directions
In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.
Cook's Note

To fit lasagna noodles into a round slow cooker, break off corners as needed. You don't have to precook the noodles. When the lasagna's done, they'll be ready, too.

Slow Cooker Tex Mex Chicken and Beans From Martha Stewart Living Site

Li 15 minutes
Total Time 8 1/4 hours
Yield Serves 4
　
Ingredients
1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving
Directions
In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.
Variations

Oven method: Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3

Slow Cooker Brisket and Onions From Martha Stewart Living Site

Prep Time 10 minutes
Total Time 6 hours 10 minutes
Yield Serves 6
　
Ingredients
1 large yellow onion, thinly sliced
2 garlic cloves, smashed and peeled
1 first cut of beef brisket (4 pounds), trimmed of excess fat
Coarse salt and ground pepper
2 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley leaves, for serving
Directions
In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
Cook's Note

A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or "flat cut." Ask your butcher to trim the layer of fat on the brisket down to 1/4 inch, which is enough to keep the meat moist and tender as it cooks

Three Cheese Stuffed Shells with Meaty Tomato Sauce

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

Prep Time: 15 Minutes | Cook Time: 1 Hour30 Minutes | Difficulty: Easy | Servings: 8



Ingredients
8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese
8 ounces, weight Parmesan Cheese, Grated, Divided
1/2 cup Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade
2 Tablespoons Minced Parsley
Salt And Pepper, to taste
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Chopped
5 cloves Garlic, Minced
1/2 pound Italian Sausage
1/2 cup Red Wine
1 whole 28 Ounce Can Crushed Tomatoes
1 whole 15-ounce Can Crushed Tomatoes
2 Tablespoons Sugar
1/2 teaspoon Salt
2 Tablespoons Minced Parsley
Preparation Instructions

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Serve with crusty French bread.

Enchilada Ranch Casserole

Ingredients:

Servings:

8-12

Servings Size

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Units: US | Metric

1 ½ lbs boneless skinless chicken breasts
64 inches flour tortillas
1 (10 ½ ounce) can cream of chicken soup
1 (15 ounce) can red enchilada sauce
1 (15 ounce) can black beans
8 ounces sour cream
3 cups medium sharp cheddar (shredded)
1 (1 ounce) package ranch dressing mix
1 (4 ounce) can green chilies (diced)
cool ranch Doritos
sour cream , Salsa, and Black Olives for garnish
Directions:

1
Place chicken breasts in boiling water until cooked through. Shred.
2
Cook Black Beans in saucepot 5-7 minutes, drain and rinse.
3
Combine soup mix, enchilada sauce, drained beans, green chiles, sour cream, and ranch dressing mix in large mixing bowl. Add shredded chicken.
4
Tear Tortillas into large pieces and layer 1/3 in bottome of sprayed 11x15 or 2-9x9 baking dishes. cover with 1/3 chicken mixture and 1/3 cheddar cheese. Repeat twice. Cover with foil and bake in preheated 350 degree oven 35-45 minutes or until heated through. Remove foil and top with 1 cup crushed Ranch Doritos and return to oven for 5-10 minutes until cheese is melted and bubbly.
5
Serve on a bed of crushed Doritos and Garnish with a spoon of salsa, sour cream and top with olives.

Crock Pot Country Pork Ribs

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Prep Time 15 Minutes

Cook Time 8 Hours

Difficulty Easy

Servings

System USMetric

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Recipe Description

Now that the cold weather has finally shown up, it’s time to get those crock pots out and let them do the cooking. This is a super comforting easy peasy meal that every family will enjoy!

Preparation Instructions

Mix all ingredients (except the ribs) together and place in a crock pot. Place the ribs into the sauce and stir to completely cover. Cook on high for 8 hours. Stir at least twice during the cooking time. Make sure you have a serving spoon handy because these ribs will be falling apart.

I serve these with mashed potatoes. Yum!

Enjoy!

Ingredients
2 cups Ketchup
¼ cups Water
1 Tablespoon Yellow Mustard
2 Tablespoons Red Wine Vinegar
2 Tablespoons Brown Sugar, Packed
1 teaspoon Granulated Garlic (or Garlic Powder)
1 Small Red Onion Chopped
½ teaspoons Worcestershire Sauce
¼ teaspoons Tabasco Sauce
¼ cups Canola Oil
1 Tablespoon Dried Parsley
½ teaspoons Salt
¼ teaspoons Pepper
3 pounds Boneless Country Pork Ribs