Sooooo yummy! This is great with a chicken salad! It can be used as a meal.
3 tablespoons peanuts
3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 red chiles,
minced1 1-inch square piece ginger, peeled, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mint chopped
2 tablespoons water
Combine all ingredients in a blender or food processor and process until smooth.
This chicken was served by our caterers at my wedding almost 6 years ago! We loved this chicken SO much that my mom asked the caterers for the recipe - we didn't realize how easy it was until we tried it ourselves. Its still delicious, and a favorite in our household...6 years later. :) Its great just for a weekly meal for your family, or a decadent meal for guests.
4 boneless skinless chicken breasts
1 can cream of chicken soup
3/4 C. of chicken broth
1/2 C. sour cream
2 Tbl poppy seeds
salt and pepper
Put chicken breasts in the slow cooker and then add all the other ingredients after. Set slow cooker on low for 3-4 hours. You can eat the chicken on its own, or serve it over a bed of egg noodles. We also like this meal with fresh green beans.
1 1/4 c. oatmeal
1 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 c. flake coconut
1/2 c. chocolate chips
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. oil
1 egg
1 tsp. vanilla
Mix all dry ingredients together in bowl. Then add oil, egg, and vanilla. Mix thoroughly. Drop by teaspoon onto greased cookie sheet. Bake at 325 degrees for 12 to 15 minutes. Let cool slightly before removing from pan.
Salad:
1/2 cup toasted almonds
2 tbsp sesame seed
1 pkg coleslaw mix
1 pkg bean sprouts
2 cups chopped mushrooms
2-3 green onions
1/4 cup sunflower seeds
1 pkg ichiban(sp?) noodles
chow mien noodles for garnish
Dressing:
pkg of seasoning from ichiban(sp?) noodles
1/2 cup oil
2-4 tbsp soya sauce
3 tbsp vinegar
2 tbsp sugar
salt and pepper to taste
Add dressing to salad just prior to serving to keep noodles crisp. You can adjust/omit salad ingredient to your liking.
This is a favorite salad of ours - hope you enjoy it too! I usually double or triple the recipe if we want leftovers or if I'm bringing it to a dinner. Usually I do less raisins and sunflower seeds than the recipe calls for as it tends to be too "raisiny" for us.
Salad:
4 cups broccoli & cauliflower
1 cup raisins
1 cup sunflower seeds
1/4 cup red onion
1/4 cup of bacon bits
Dressing:
1/2 cup mayonnaise
1 tbsp vinegar
3-4 tbsp sugar
Like Rena's recipe below, this another GREAT recipe for the slow cooker. I find this is the meal I go to when I don't know what else to make - its one of those recipes where you more than likely have ALL the ingredients for this one kicking around in your pantry and fridge. I got this meal idea from my Mother in law. :)
3 Chicken breasts
2 cans of tomato soup
1/4 tsp of cayenne pepper
2 tsp of powdered ginger OR 1 tbl fresh grated ginger
salt and pepper to taste
Assemble all this in your slow cooker and turn it to high for 3 hours or low for 4-5 hours.
We serve this over a bed of rice, and I usually like serving this with green peas. :) ENJOY!!
This is a great stand alone meal for an easy supper - my two year old LOVES it and easily eats a whole wrap on her own.
Makes 12 servings
Prep time: 10 minutes
Slow cook: HIGH 4 hours, LOW 6 hours
1/2 cup hoisin sauce
3 large cloves of garlic, minced
2 tbsp sesame Oil
2 tbsp soy sauce
1 tbsp cornstarch
1 bag (16oz) shredded coleslaw mix
1/2 bas (10oz) shredded carrots
3/4 lb boneless pork loin chops
12 flour tortillas
scallion strips (optional)
1) Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch - set aside
2) Place coleslaw mix and carrots into slow cooker. Cut pork into thin slices and cut in half lengthwise - sprinkle on top of cabbage mixture in slow cooker. Drizzle 1/4 cup hoisin sauce mixture. Cover and cook on HIGH for 4 hours or LOW for 6 hours
3) Remove cover, stir in remaining hoisin sauce mixture
4) Heat tortillas and place pork mixture in tortilla, top with scallion strips if desired and roll up.
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