slow cooker and skillet22

Spanish Rice and Shrimp One Pot

1 onion, sliced1 red bell pepper, deseeded and sliced1 green bell pepper, deseeded and sliced2 ounces chorizo sausage, sliced2 garlic cloves, crushed1 tablespoon olive oil9 ounces easy cook basmati rice14 ounces chopped tomatoes8 ounces raw peeled shrimp, defrosted if frozenDirections:

1Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onions, peppers, chorizo and garlic in the oil fo 3 mins.Stir in the rice and the chopped tomatoes with 2 cups boiling water, cover then cook on a high heat for 12 mins.Uncover, then stir - the rice should be almost tender.Stir in the shrimp with a splash more water if the rice is looking dry, then cook for another minute until the shrimp are pink and the rice is tender.

Read more: http://www.food.com/recipe/spanish-rice-and-shrimp-one-pot-390664?oc=linkback

Quick Chicken Tikka Masala for Two

From EatingWell:September/October 2009Top of Form

Average:Cancel ratingPoorOkayGoodGreatAwesomeYour rating:NoneAverage:4.3(47votes)Bottom of Form

One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps including marinating and grilling the chicken before simmering in a curried tomato cream sauce. Weve simplified it to a one-skillet dish for two and lightened it by increasing the vegetables, omitting the butter and using less cream. Serve with brown basmati rice and, for dessert, dates.

READER'S COMMENT:

"Excellent, loved it. I love Indian dishes. Lots of aroma and you made it healthy. " Recipe Add/Read Reviews (5) add to 'my eatingwell' print share

Makes:2 servings, 1 1/2 cups eachActive Time:35 minutes

Total Time:35 minutes

NUTRITION PROFILE

Diabetes appropriate|Low calorie|Low cholesterol|Low saturated fat|Heart healthy|Healthy weight|

View Our Nutrition Guidelines INGREDIENTS 2 teaspoons garam masala (see Note)

1/4 teaspoon salt

1/8 teaspoon turmeric

1/4 cup all-purpose flour

8 ounces chicken tenders

2 teaspoons canola oil, divided

3 cloves garlic, minced

1 small sweet onion, diced

2 teaspoons minced fresh ginger

1 15-ounce can diced tomatoes, undrained

2 tablespoons whipping cream

1/4 cup chopped fresh cilantro for garnish

MORE HEALTHY RECIPE IDEAS

Lighter Recipes That Serve Two Easy Recipes for Canned Tomatoes Best Healthy Chicken Recipes Meatless Monday: Healthy Vegetarian Recipes You Must Try Top 50 Diet RecipesYOU MIGHT ALSO LIKE

Quick Chicken Tikka Masala Vegetarian Tikka Masala Chopped Greek Salad with Chicken for Two Chicken Sausage with Potatoes & Sauerkraut for Two Indian-Spiced Chicken Pitas for TwoPREPARATION1. Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/4 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 1/2 teaspoons of the remaining flour.)

2. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Transfer to a plate.

3. Heat the remaining 1 teaspoon oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 3 to 5 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 1/2 teaspoons flour and stir until coated. Add tomatoes and their juice. Bring to a simmer. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

4. Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

TIPS & NOTES Note:Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.

NUTRITIONHawaiian Ginger-Chicken Stew for Two

Hawaiian Ginger-Chicken Stew for Two

From EatingWell:March/April 2009Top of Form

Average:Your rating:NoneAverage:4.1(22votes)Bottom of Form

This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl. We tried it with frozen chopped mustard greens (available in large supermarkets) and it was even quicker to prepare and just as delicious. Serve with brown rice.

Recipe Add/Read Reviews (2) add to 'my eatingwell' print share

Makes:2 servings, about 1 cup eachActive Time:35 minutes

Total Time:35 minutes

NUTRITION PROFILE

Diabetes appropriate|Low calorie|Low carbohydrate|Low saturated fat|Heart healthy|Healthy weight|Gluten free|

View Our Nutrition Guidelines INGREDIENTS 1 1/2 teaspoons sesame oil, or canola oil

1/2 pound chicken tenders, cut into 1-inch pieces

1 1-inch piece fresh ginger, peeled and cut into matchsticks or minced

2 cloves garlic, thinly sliced

1/4 cup dry sherry, (see Tip)

1 cup reduced-sodium chicken broth

3/4 cup water

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon Asian red chile sauce, such as sriracha, or to taste

1/2 bunch mustard greens, or chard, stemmed and chopped (3-3 1/2 cups), or 1 cup frozen chopped mustard greens

MORE HEALTHY RECIPE IDEAS

Healthy Chicken Recipes for Fall Hearty Soup and Stew Recipes Easy Soup Recipes for Lunch Healthy Chicken Recipes for Two Healthy Chicken Soup Recipes to Fight a ColdYOU MIGHT ALSO LIKE

Hawaiian Ginger-Chicken Stew Chicken, Parsnip & Apple Stew Stewed Chicken Thighs with Dried Fruits Curried Squash & Chicken Soup Lentil & Chicken StewPREPARATION1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.

2. Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.

TIPS & NOTES Tip:Cooking sherry can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.

NUTRITIONPer serving:201calories;4 gfat (1 gsat ,1 gmono );69 mg cholesterol;7 gcarbohydrates;0 gadded sugars;31 gprotein;3 gfiber;346 mgsodium; 369 mg potassium.

Nutrition Bonus: Vitamin A (180% daily value), Vitamin C (100% dv), Folate (40% dv).

Carbohydrate Servings:1/2

Exchanges:1 vegetable, 3 1/2 lean meat

MORE FROM EATINGWELLSlow Cooker Red Beans and Rice

Upload a recipe photoPhoto: Howard Lee Puckett; Styling: Sissy Lamerton

Smoked turkey sausage, bell peppers, and red beans come together in this classic, easyslow-cooker.... Serve over long-grain rice for an amazing mealmoreWorthy of a special occasion

Rate and Review|Read Reviews (18)Yield:Makes 10 cups (serving size: 1 cup with 1 cup rice)

Total:7 Hours

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More FromSouthern LivingRecipe Time

Prep Time:15 MinutesTotal:7 HoursNutritional Information

Amount per serving Calories:407

Fat:2.1g

Saturated fat:0.8g

Monounsaturated fat:0.2g

Polyunsaturated fat:0.2g

Protein:19g

Carbohydrate:77.1g

Fiber:11.7g

Cholesterol:15mg

Iron:5.8mg

Sodium:492mg

Calcium:115mg

Search for Recipes by Nutrition Data$3 ingredients on sale for ZIP 33647

Edit ZIP/Favorite Stores Add to eCookBookLearn more

1 pounddried red beans

3/4 poundsmoked turkey sausage, thinly sliced

3celery ribs, chopped$ 1green bell pepper, chopped$ 1red bell pepper, chopped

1sweet onion, chopped$ 3garlic cloves, minced

1 tablespoonCreole seasoning

Hot cooked long-grain rice

Hot sauce (optional)

Garnish: finely chopped green onions, finely chopped red onion

Preparation1. 1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.

2. 2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.

3. Try These Twists!

4. Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.

5. Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg

6. Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.

7. Per cup (with 1 cup rice): Calories 424; Fat 3.2g (sat 1.1g, mono 0.2g, poly 0.4g); Protein 17.2g; Carb 79.5g; Fiber 7.6g; Chol 25mg; Iron 4.3mg; Sodium 804mg; Calc 76mg

Note:

MyRecipes is working withLet's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visitwww.choosemyplate.gov.

Southern LivingSlow-cooker Turkey Chili

Upload a recipe photoPhoto: Jennifer Davick; Styling: Melanie J. Clarke

This slow-cookerchilirecipe is as easy as it is delicious. Browning the meat before adding it...moreWorthy of a special occasion

Rate and Review|Read Reviews (17)Yield:Makes 4 to 6 servings

Total:6 Hours, 20 Minutes

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More FromSouthern Living Perfect Pumpkin Pie Recipes Spectacular Thanksgiving Sides Must-Have Christmas Recipes 10 Easy Shrimp Recipes Monthly Recipes Search Southern Living RecipesRecipe Time

Prep Time:20 MinutesTotal:6 Hours, 20 Minutes$7 ingredients on sale for ZIP 33647

Edit ZIP/Favorite StoresIngredients Print Email Send To Mobile Save Recipe Add to Menu Add to Shopping List Add to eCookBookLearn more

1 1/4 poundslean ground turkey$ 1large onion, chopped$ 1garlic clove, minced

1(1.25-oz.) envelope chili seasoning mix

1(12-oz.) can beer$ 1 1/2 cupsfrozen corn kernels

1red bell pepper, chopped

1green bell pepper, chopped$ 1(28-oz.) can crushed tomatoes$ 1(15-oz.) can black beans, drained and rinsed$ 1(8-oz.) can tomato sauce

3/4 teaspoonsalt

Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeos$Preparation1. 1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.

low-cooked Barbecued Chicken

Upload a recipe photoPhoto: Becky Luigart-Stayner; Styling: Mary Clayton Carl

Start with awhole chicken, cut up, and simmer in a homemade barbecue sauce of ketchup,...moreWorthy of a special occasion

Rate and Review|Read Reviews (15)Yield:Makes 6 servings


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Hands On:20 MinutesTotal:5 Hours, 20 Minutes

$4 ingredients on sale for ZIP 33647


2 teaspoonssalt

1 1/2 teaspoonspaprika

1/2 teaspoongarlic powder

1/2 teaspoonpepper$ 1(3- to 3 1/2-lb.) cut-up whole chicken$ 1/2 cupcola soft drink$ 1/3 cupketchup

1/4 cupfirmly packed light brown sugar

2 tablespoonsapple cider vinegar

2 tablespoonsbourbon$ 1lemon, sliced

Preparation1. 1. Stir together first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt. slow cooker.

2. 2. Whisk together cola soft drink and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Place lemon slices in a single layer on top of chicken.

3. 3. Cover and cook on HIGH 5 hours (or on LOW 6 1/2 to 7 1/2 hours) or until done.

4. 4. Transfer chicken pieces to a serving platter; discard lemon slices. Skim fat from pan juices in slow cooker. Pour pan juices over chicken; serve immediately.

5. TRY THIS TWIST!

6. Slow-cooked Barbecued Chicken Sandwiches: Prepare recipe as directed through Step 3. Remove chicken from slow cooker, and let cool slightly (about 10 to 15 minutes). Discard lemons. Skin, bone, and shred chicken. Skim fat from pan juices, and pour over chicken. Serve chicken over sliced Sweet Potato Cornbread. Top with Pickled Peppers & Onions and Simple Slaw.

7. Note: To make ahead, cool shredded chicken completely. Freeze in an airtight container up to 3 months.

Southern LivingJANUARY 2012

Chicken and Cornbread Dumplings

Upload a recipe photoPhoto: Iain Bagwell; Styling: Heather Chadduck

Make a classic chicken and dumplings recipe even more Southern by topping the vegetable-and-chicken-packed stew with cornbread dumplings.

Outstanding



Recipe from





Chicken$ 3skinned, bone-in chicken breasts (about 1 1/2 lb.)

6skinned and boned chicken thighs (about 1 lb.)$ 1 teaspoonsalt

1/2 teaspoonfreshly ground pepper$ 1/2 teaspoonpoultry seasoning

1/2 poundcarrots, sliced$ 1/2 poundparsnips, sliced

4celery ribs, sliced$ 1sweet onion, chopped$ 2(10 3/4-oz.) cans cream of chicken soup

1(32-oz.) container chicken broth$ Cornbread Dumplings

1 1/2 cupsall-purpose flour$ 1/2 cupself-rising yellow cornmeal

2 teaspoonsbaking powder$ 1/2 teaspoonsalt

1 cupmilk$ 3 tablespoonsbutter, melted$ 1/4 teaspoondried thyme

2 teaspoonschopped fresh flat-leaf parsley

Preparation1. 1. Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning. Place breasts in a 6-qt. slow cooker; top with thighs. Add carrots and next 3 ingredients. Whisk together soup and broth until smooth. Pour soup mixture over vegetables. Cover and cook on HIGH 3 1/2 hours or until chicken shreds easily with a fork. Remove chicken; cool 10 minutes. Bone and shred chicken. Stir chicken into soup-and-vegetable mixture. Cover and cook on HIGH 1 hour or until boiling.

2. 2. Meanwhile, prepare Dumplings: Whisk together flour and next 3 ingredients. Make a well in center of mixture. Add milk, butter, thyme, and parsley to dry ingredients, gently stirring just until moistened.

3. 3. Drop dough by 1/4 cupfuls into simmering chicken mixture, leaving about 1/4-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.

Southern LivingShrimp-and-Sausage Gumbo

Upload a recipe photoPhoto: Iain Bagwell; Styling: Heather Chadduck

Outstanding



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1/2 cupall-purpose flour$ 1 poundandouille sausage, sliced

1(14.5-oz.) can diced tomatoes$ 1large onion, chopped$ 1large green bell pepper, chopped$ 2celery ribs, chopped$ 4garlic cloves, chopped

3bay leaves

2 teaspoonsCreole seasoning

1/2 teaspoondried thyme

4 cupschicken broth$ 3 poundsunpeeled, large raw shrimp, peeled and deveined$ 1bunch green onions, sliced

1/4 cupchopped fresh flat-leaf parsley

Garnish: sliced green onions

Preparation1. 1. Preheat oven to 400. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.

2. 2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.

3. 3. Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on HIGH 5 to 6 hours. Stir in shrimp, green onions, and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.

Southern LivingChicken-and-Squash Casserole

Photo: Iain Bagwell; Styling: Heather Chadduck



Recipe from



Ingredients Print Email Send To Mobile Save Recipe Add to Menu Add to Shopping List Add to eCookBookLearn more

2 poundsyellow squash, sliced

1 poundzucchini, sliced

1large onion, chopped

1 teaspoonsalt

1/2 teaspoonpepper

1(14.5-oz.) can diced tomatoes

4 cupschopped cooked chicken

1(10 3/4-oz.) can cream of chicken soup

1(8-oz.) container sour cream

1/3 cupchopped fresh basil

2garlic cloves, minced

2 cupssoft, fresh breadcrumbs

3 cups(12 oz.) shredded sharp Cheddar cheese

1/3 cup(1 1/2 oz.) shredded Parmesan cheese

Preparation1. 1. Place first 3 ingredients in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender; drain. Sprinkle with salt and pepper.

2. 2. Drain tomatoes well, pressing between paper towels. Stir together tomatoes, chicken, and next 4 ingredients. Layer one-third each soup mixture, squash mixture, breadcrumbs, and Cheddar cheese in a lightly greased 6-qt. slow cooker. Repeat layers twice. Top with Parmesan cheese.

3. 3. Cover and cook on HIGH 4 hours or until bubbly and edges are golden. Uncover and cook on HIGH 30 minutes. Let stand 10 minutes before serving.

Southern LivingNOVEMBER 2012

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Add Note

Ratings and Reviews ()Rosemary-Garlic Chicken Quarters

Upload a recipe photoPhoto: Hector Sanchez

The key to this dish is to brown the chicken before it goes into the slow cooker. (See "The Art of Browning," below.)

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Rate and Review|Read Reviews (3)Yield:Makes 6 to 8 servings


Recipe from





3carrots or celery ribs

5 poundschicken leg quarters$ 2 tablespoonschopped fresh rosemary

2 teaspoonspimentn (sweet smoked Spanish paprika)

2 1/2 teaspoonskosher salt, divided

1 1/4 teaspoonsfreshly ground pepper, divided$ 12garlic cloves, sliced

3 tablespoonsolive oil

1/2 cupchicken broth$ 2 poundsfingerling Yukon gold potatoes, halved

1 teaspoonolive oil

Garnish: fresh rosemary

Preparation1. 1. Place carrots in a single layer in a 5-qt. slow cooker.

2. 2. Remove skin from chicken, and trim fat. Stir together rosemary, pimentn, 1 1/2 tsp. salt, and 1 tsp. pepper. Rub mixture over chicken.

3. 3. Saut garlic in 3 Tbsp. hot oil in a large skillet over medium heat 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve oil in skillet. Cook half of chicken in reserved oil in skillet 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving drippings in skillet. Repeat with remaining chicken.

4. 4. Add broth and garlic to reserved drippings in skillet, and cook 1 minute, stirring to loosen particles from bottom of skillet; pour over chicken in slow cooker. Cover and cook on HIGH 2 hours.

5. 5. Toss potatoes with 1 tsp. oil and remaining 1 tsp. salt and 1/4 tsp. pepper; add to slow cooker. Cover and cook 2 more hours.

6. 6. Transfer chicken and potatoes to a serving platter, and pour juices from slow cooker through a fine wire-mesh strainer into a bowl; skim fat from juices. Serve immediately with chicken and potatoes.

7. The Art of Browning Browning meats and poultry before simmering in the slow cooker yields major depth of flavor plus a picture-perfect presentation, so don't be tempted to skip it. First, pat the meat dry with paper towels before seasoning. Set a heavy stainless-steel or well-seasoned cast-iron skillet (not nonstick) over medium to medium-high heat for 2 to 3 minutes or until hot enough for the oil to shimmer--the meat should hiss and sizzle as soon as it hits the pan. Be sure not to crowd the pan; doing so drops the temp, causing the meat to steam rather than form a crisp crust. Don't turn the meat until the bottom is well-browned.

Southern LivingFEBRUARY 2013

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