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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