Chicken & Sweet Potato Curry--AMAZING!

This was delicious, a must make!

Ingredients:
4 boneless skinless chicken breasts
1 small onion chopped
2 sweet potatoes peeled and cubed
2/3 cup orange juice
1 minced garlic clove
1 tsp chicken bouillon granules
1 tsp salt
1/4 tsp pepper
4 tsp curry powder
2 TBSP corn starch
2 TBSP cold water
rice

Toppings:
peanuts
raisins
mango chutney
sweet relish
french fried onion straws
sliced green onions

1.  Place chicken in slow cooker. Cover with onions and sweet potatoes.
2.  Combine juice garlic, bouillon, salt, pepper, and curry powder. Pour over vegetables.
3.  Cover. Cook on low 5-6 hours.
4.  Remove chicken and veggies and keep warm. Turn slow cooker to high.  Dissolve cornstarch in cold water.  Stir into sauce in slow cooker.  Cover and cook on high for 20 minutes.
5. Serve chicken and sauce over rice and sprinkle with your choice of toppings.

Chicken Tortilla Soup

Ingredients in each freezer bag:

1 lb shredded COOKED chicken
1 15 oz can diced tomatoes
10 oz can enchilada sauce
4 oz can diced green chilis
1 medium onion chopped
2 cloves minced garlic
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1 bay leaf
1/4 tsp black pepper
10 oz package frozen corn
1 Tablespoon chopped cilantro

Freeze.  Add to slow cooker with 2 cups water and 1 14 oz can chicken broth.  Cook on low for 6-8 hours.

To make crispy tortilla strips for toppings lightly brush both sides of a corn tortilla with vegetable oil.  cut into strips & spread on baking sheet.  Bake at 400 degrees for 10-15 minutes.

Sausage & Beans

Ingredients in each freezer bag:

1 lb sausage thinly sliced or crumbled
1 onion diced
1 celery stalk chopped
1 TBSP worcestershire
1.5 teaspoons dried mustard
1/4 cup honey
1 can tomatoes w/ diced chilis
1 can butter beans (drained and rinsed)
1 can black beans (rinsed and drained)
1 can garbanzo beans (rinsed & drained)

Freeze.  When ready to cook add to crock pot for 4 hours stirring occasionally.  Serve with shredded cheese and tortilla chips over rice.

Bean Stew (for the freezer & crock pot)

In each freezer bag:
1 cup dried beans (any kind) picked over and rinsed
2 medium carrots, peeled and diced
1 small chopped onion
2 celery stalks, diced
3 Tablespoons uncooked white rice
2 Tablespoons minced garlic
1 teaspoon dried thyme
1/2 tsp salt
1/8 tsp black pepper

Freeze.  When ready to cook add bag to crock pot and add 6 cups chicken or vegetable broth.

Cook on low for 8 hours.

Crock Pot Coconut Chicken Curry

Ingredients in each freezer bag:
3 lbs boneless chicken thighs, chopped
2 lbs chopped butternut squash
2 medium onions chopped
8 minced garlic cloves
1 oz fresh ginger
2 Tablespoons curry powder
1 teaspoon ground corriander
1 teaspoon ground cumin
pinch of salt

Freeze.  When ready to cook add bag to crock pot with 1 can unsweetened coconut milk.  25 minutes before serving add 1 bag frozen peas and 1 more can of coconut milk.  Serve with rice.  Garnish with chopped cashews and cilantro.

Crock Pot Peanut Braised Chicken

Ingredients in each freezer bag:

2 cups onions
2 cups chopped carrots
2 cups zucchini
1 red bell pepper
1/2 tsp grated lime peel
2 Tablespoons lime juice
2 Tablespoons soy sauce
2 Tablespoons flour
4 garlic cloves
2 lbs chicken breasts cubed


Freeze.  When ready to cook add:

3/4 cup chicken broth whisked together with 3 Tablespoons peanut butter

Cook on low for 5-6 hours

In last 5 minutes add in 1 can unsweetened coconut milk and 1 bag frozen peas

Garnish with chopped peanuts and chopped cilantro
Serve over rice.

Sausage & Peppers

Ingredients:
6 italian or chicken sausage
2 green peppers
1 red pepper
1 red onion
4 cloves minced garlic
2 cans italian diced tomatoes
2 tablespoons italian seasoning
noodles or french bread to serve over
mozzarella cheese

Directions:
Mix ingredients in 2 bags.  Seal, lay flat, freeze

On cooking day drizzle with olive oil and cook on low for 6 hours.  Serve over hot noodles or french bread with mozzarella cheese.