dump and go recipes (cont) // Meals with Maria

 Slow Cooker Indian Butter Chicken

INGREDIENTS

  • 1 cup basmati rice
  • ½ cup chicken stock
  • 1 6-ounce can tomato paste
  • 2 teaspoons yellow curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • ½ sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ½ cup heavy cream
  • 2 tablespoons freshly squeezed lime juice
  • 1 ½ teaspoons light brown sugar

INSTRUCTIONS

  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
  • Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
  • Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
  • Serve immediately with rice.

Super Easy Country-Style Ribs

Ingredients

  • 1-1/2 cups ketchup
  • 1/2 cup packed brown sugar
  • 1/2 cup white vinegar
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon liquid smoke, optional
  • 2 pounds boneless country-style pork ribs

Directions

  1. In a 3-qt. slow cooker, mix ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add ribs; turn to coat. Cook, covered, on low 5-6 hours or until meat is tender.
  2. Remove pork to a serving plate. For sauce, skim fat from cooking liquid; transfer liquid to a small saucepan to thicken; bring to a boil. Cook 12-15 minutes or until sauce is reduced to 1-1/2 cups. Serve with ribs.
    To make ahead: In a large airtight container, combine ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add pork; cover and freeze. To use, place container in refrigerator 48 hours or until ribs are completely thawed. Cook as directed.

Nutrition Facts

6 ounces cooked pork with about 1/3 cup sauce: 550 calories, 21g fat (8g saturated fat), 131mg cholesterol, 2003mg sodium, 51g carbohydrate (51g sugars, 0 fiber), 40g protein.

Slow-Cooker Beef Barbacoa

Ingredients

  • 1 beef rump or bottom round roast (3 pounds)
  • 1/2 cup minced fresh cilantro
  • 1/3 cup tomato paste
  • 8 garlic cloves, minced
  • 2 tablespoons chipotle peppers in adobo sauce plus 1 tablespoon sauce
  • 2 tablespoons cider vinegar
  • 4 teaspoons ground cumin
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup beef stock
  • 1 cup beer or additional stock
  • 16 corn tortillas (6 inches)
  • Pico de gallo
  • Optional toppings: Lime wedges, queso fresco and additional cilantro

Directions

  1. Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours.
  2. Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through.
  3. Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.

Can you freeze Slow-Cooker Beef Barbacoa?

Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

Nutrition Facts

2 filled tortillas: 361 calories, 10g fat (3g saturated fat), 101mg cholesterol, 652mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

Slow Cooker General Tso’s Chicken

Ingredients

  • 3 large boneless skinless chicken breasts - (about 2 pounds), chopped into bite size pieces
  • 2 tablespoons oil
  • 1 cup corn starch
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper

Sauce

  • 4 tablespoons hoisin sauce - (can be found in the Asian section at most markets)
  • 4 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoons minced garlic
  • 2 tablespoons water
  • 1 teaspoon crushed red pepper flakes
  • steamed or fried rice for serving

Instructions

  • Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.
  • Add corn starch mixture and chicken pieces to a large zip lock bag. Seal and shake to coat chicken.
  • Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (It chicken will still be raw in the middle at this point, that's okay)
  • In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.
  • Immediately before serving, Add remaining sauce to the crockpot and stir gently. Serve with rice.

Notes

Serve with steamed rice or fried rice, and roasted vegetables for a complete meal. 

Nutrition

Calories: 360 kcal, Carbohydrates: 45 g, Protein: 21 g, Fat: 10 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 55 mg, Sodium: 1956 mg, Potassium: 402 mg, Fiber: 1 g, Sugar: 11 g, Vitamin A: 176 IU, Vitamin C: 2 mg, Calcium: 22 mg, Iron: 1 mg

Slow-Cooker Mississippi Chicken

Ingredients

Instructions

  1. Add chicken thighs to the bottom of the slow cooker.
  2. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
  3. Then, top with stick of butter.
  4. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
  5. The chicken will produce its own juices so you don't have to add any other liquid to this.
  6. When it's ready, take a couple of forks and shred the chicken.
  7. It will be very tender.
  8. Serve over rice, potatoes, or noodles, for a Low Carb meal, serve over riced Cauliflower.

Quick Cheesy Broccoli

4 cups broccoli florets
 
3 Tbsp. water
 
1/4 cup KRAFT Zesty Italian Dressing
 
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Microwave broccoli and water in microwaveable bowl on HIGH 5 min. or until broccoli is crisp-tender; drain.
2
Toss broccoli with dressing and cheese.

Easy Crockpot Chicken & Gravy

Easy Crockpot Chicken And Gravy Recipe

  • 2-3 large chicken breasts (approximately 1.5lbs)
  • 1 can cream of chicken soup
  • 2 packets chicken gravy mix
  • 1 1/2 cups water
  • 1/2 cup sour cream
  • garlic powder & black pepper to taste
  • mashed potatoes, rice or pasta for serving

INSTRUCTIONS

  1. Season the chicken with salt, pepper and garlic powder; set aside.
  2. Mix everything together in your crockpot except for the sour cream.
  3. Place the seasoned chicken into the mixture and pour the juices over top.
  4. Cook on LOW for 6-8 hours or until the chicken shreds easily.
  5. Once cooked, shred the chicken with a fork and then stir in the sour cream.
  6. Allow it to warm for an additional 15 

SLOW COOKER INDIAN BUTTER CHICKEN

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