Slow-Cooker Turkey Chowder
16-oz. bag frozen stir-fry mix
1/2 lb. baby carrots, halved
1 C. thinly sliced celery
16 oz. boneless skinless turkey breast, 1-in. cubes
1-2 oz. bacon for flavor
3/4 tsp. marjoram
1/2 tsp. thyme
1/4 tsp. pepper
3 C. chicken stock
1 C. frozen peas
Layer the ingredients (except the peas) in a slow-cooker. Do not stir. Cover and cook on LOW for 6-8 hrs. or HIGH for 3-4 hrs.
15 minutes before serving, add the peas to the slow cooker. If cooking on LOW, raise setting to HIGH. Cover and cook until the peas are tender and cooked through, about 15 min.
Serve with a salad and small bowl of fruit.
4 (4-block) Meals
Saute in garlic, cumin, chili powder, and crushed red pepper:
1/3 C. chopped onion
1 green pepper, chopped
9 oz. ground beef or turkey until browned
1 C. tomato sauce
3/4 C. black beans
3/4 C. kidney beans
30-40 olives, chopped
Add fresh cilantro to taste
Serve each helping with 1 oz. grated cheese
Makes 3 (3-block) servings.
Saute: 1 tsp. olive oil
1/4 C. chopped onion
1/2 C. chopped green pepper
6-8 oz. (raw weight) beef, cubed
1 C. chopped zucchini
1 C. mushrooms
1/2 C. tomato sauce
Season with garlic, Worchstershire sauce, salt, and pepper
1 (3-block) serving
Lentil, Walnut, and Chicken Chili
3 C. onions, cut in 1/2-moons
1/2 tsp. sea salt or 1 Tbs. soy sauce
1 bay leaf
1 1/2 Tbs. chili powder
1 tsp. ground cumin
1/4-1/2 tsp. ground chipotle or hot sauce
2 C. chopped, canned tomatoes with juices
2 C. canned lentils, drained
24 oz. ground chicken breast
18 walnut halves, coarsely chopped
3 garlic cloves, minced
Layer the chili ingredients in order listed, in a slow-cooker. Cover and cook on LOW for 5-7 hrs. Remove bay leaf before serving.
Alternative prep: Layer the chili ingredients in a saucepan on top of the stove. Add 1/2 C. chicken or beef stock, cover and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer 2 hrs., or until tender and juicy, stirring occasionally to prevent burning.
Serve with a salad topped with avocados.
4 (4-block) meals.