Peanut's Kitchen - Family Recipes for Everyday Life

Ingredients:

4 to 6 boneless, chicken breasts
2 - 14.5oz can diced tomatoes
1 onion chopped
4 garlic cloves diced
1/2 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon each: dried oregano, basil, and rosemary
1/2 teaspoon thyme ground
black pepper and salt to taste

Directions:

Pour the olive oil on the bottom on the crock pot and place in chicken breasts. Salt and pepper each breast. Put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in balsamic vinegar and top with tomatoes.

Cook on high 4 hours. Serve over veggies or angel hair pasta.

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Ingredients:

4 whole chicken breasts
10 3/4 oz can cream of chicken soup
1/4 cup soy sauce
1/4 oil
1/4 cup wine vinegar
3/4 cup water
1/2 tsp minced garlic
1 tsp ground ginger
1/2 tsp dried oregano
1 tbsp brown sugar

Directions:

1. Place chicken in slow cooker
2. Combine remaining ingredients. Pour over chicken.
3. Cover. Cook on low 4 hours. Serve with rice.

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Ingredients:

1lb ground beef
2-29oz cans tomato sauce
8oz package lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1.5 cups cottage cheese

Directions:

1. Spray the interior of the cooker with nonstick cooking spray.
2. Brown the ground beef in a large nonstick skillet.
3. Stir in tomato sauce. Mix well.
4. Spread one-fourth of the meat sauce on the bottom of the slow cooker.
5. Arrange one-third of the uncooked noodles over the sauce.
6. Combine the cheese in a bowl. Spoon one-third of the cheese over the noodles.
7. Repeat these layers twice
8. Top with remaing sauce.
9. Cover and cook on low 4 hours.

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Ingredients:

4 Skinless Boneless Chicken Breasts
2 Tablespoons butter, melted
2 Tablespoons honey
2 Teaspoons prepared mustard
2 Teaspoons curry powder
Salt and Pepper

Directions:

1. Spray slow cooker with nonstick cooking spray and add chicken.
2. Mix butter, honey, mustard and curry powder together in a small bowl. Pour sauce over chicken.
3. Cover and cook on High 3 hours, or on Low 5 to 6 hours.

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Ingredients

• 1 cup cola
• 1/3 cup soy sauce
• 1/3 cup rice vinegar (not seasoned)
• 1/4 cup honey
• Kosher salt
• 1 to 2 chipotle chiles in adobo sauce, coarsely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 2 pounds boneless beef sirloin (about 1 inch thick)

Directions

Trim the excess fat from the beef and slice on an angle into 1/4-inch-thick strips. Combine the strips and cola mixture in a resealable plastic bag and shake to coat. Press the air out of the bag, seal and let marinate in the refrigerator at least 24 hours and up to 3 days.


Position a rack in the center of the oven; line the bottom of the oven with foil. Drain the meat, discarding the marinade. Stick a toothpick through the end of each strip of meat. Starting at the back of the oven and working forward, arrange each piece of meat between the grates of the oven rack so the toothpicks rest on the grates and the meat dangles below (do not let the meat touch the rack). Alternately, cook the beef in a dehydrator according to the manufacturer's instructions.


Heat the oven to 200 degrees F. Bake until the jerky is dry but still bendable, 2 to 3 hours. Carefully remove from the oven and remove the toothpicks. Let cool completely. Refrigerate in an airtight container for up to 2 weeks.

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A creamy risotto dish with emphasis on chicken and mushrooms which work well together.
Serves 4

2 tablespoons butter
2 1/2 cups fresh mushrooms, sliced
1-2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient)
5 1/2 cups chicken stock (heated)
1 1/2 cups arborio rice
1/2 cup dry white wine
1 large chopped onion
4 garlic cloves, crushed
1 cup of grated parmesan cheese
1/4 cup cream (optional)
2 tablespoons of chopped fresh parsley
oil
salt & pepper
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In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
Cook rice this way until tender which should take about 25-30 minutes.
Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
Serve immediately. The remaining parmesan can be added to each serve if requested.

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Ingredients:

2 pounds ground beef or ground turkey
1 onion, finely diced
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground cumin
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground mustard
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 teaspoon cocoa powder
1 1/2 cups tomato sauce
4 cups low sodium beef broth
2 tablespoons worcestershire sauce
1 pound bucatini noodles, boiled in salt water, drained
1/2 shredded cheddar cheese

Directions:

In a large Dutch oven, sauté the ground meat over medium heat while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and sauté until the meat is fully cooked and the onion is translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock and Worcesterhire sauce. Bring to a boil and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with the cheese.

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Ingredients:

6 Tablespoons butter, chilled
1/2 small onion, chopped
1.5 lbs ground beef or turkey
1 28-oz can diced tomatoes
1 cup beef broth
salt and pepper
1.5 cups flour
2 teaspoons baking powder
2 cups shredded sharp cheddar cheese
1/2 cup milk





Directions:

1. Preheat the oven to 375 degrees. Grease an 8 by 12 inch baking dish and set aside. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and cook, stirring, until softened, but not browned, 3 to 5 minutes. Add the beef or turkey and cook, breaking it up with the back of a spoon, until no longer pink, about 5 minutes. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.

2. Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll or pat into a large, 1/2 inch thick round. Using a 3 inch cookie cutter, cut out 8 biscuits. Gather the scraps of dough, form into a new round and cut out more biscuits. Continue until all the dough has been used.

3. Place the biscuits on top of the beef mixture as close together as possible and make until lightly browned, about 35 minutes.

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Ingredients:

1/4 cup of your favorite sugar free cocoa powder
1/3 cup splenda or equivalent
1 cup of nonfat milk
1 cinnamon stick
1/2 cup half and half

Directions:

1. Blend together cocoa powder, splenda and milk with a hand blender.
2. Combine cinnamon stick and half and half in a saucepan and simmer over low heat. Once warm, add cocoa powder blend from step 1.
3. Let warm and hand blend in saucepan to gain desired thickness.
4. Ladle into cups

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Ingredients:

2 tablespoons extra virgin olive oil
1/2 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2 inch pieces (about 1.5 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper
1 28-oz can no-salt added diced tomatoes
1 14-oz can crushed tomatoes
6 cups low sodium chicken broth
1 15-oz can kidney beans
1 cup elbow pasta or 1.5 cups medium shell pasta
1/3 cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil

Directions:

1. Heat the olive oil in a large pot (or dutch oven) over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until the begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the Parmesan and chopped basil.

Per serving (2 cups): Calories 260; Fat 8g; Cholesterol 5mg, Sodium 560mg, Carbs 27g, Fiber 10g, Protein 15g.

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