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RECIPES
-E13-
RECIPES
-E12-
CHUNKY VEGETARIAN CHILI
1 tablespoon olive oil
1
/
4
cup sour cream (optional garnish)
3 cloves garlic, minced
3
/
4
cup red bell pepper, chopped
1
/
2
cup green bell pepper, chopped 1 cup celery, chopped
1
1
/
2
tablespoons chili powder 1 teaspoon ground cumin
1 teaspoon dried oregano 1 bay leaf
1
/
2
teaspoon salt
1
/
2
teaspoon black pepper
1 cup zucchini, chopped chunky 1 cup mushrooms, chopped chunky
1 package frozen corn kernels 1 15-ounce can black beans, rinsed and drained
1 16-ounce can stewed tomatoes, undrained 1 15-ounce can diced tomatoes, drained
1 15-ounce can pinto beans, rinsed and drained
1
/
4
cup cheddar cheese, shredded (optional garnish)
1 28-ounce can whole tomatoes, undrained 1
1
/
2
cups Vidalia onion, chopped (or other large,
and chopped sweet yellow onion)
1. Heat the oil in a Dutch oven or large sauté pan over medium heat.
2. Add onion, garlic, bell peppers, and celery.
3. Sauté 5 minutes or until tender and transfer to slow cooker stoneware.
4. Add remaining ingredients and cook on Low 6-8 hours or High 5-7 hours.
5. Serve over white or brown rice and garnish with sour cream and/or shredded
cheese.
Serves 6-8
MEDITERRANEAN STUFFED CHICKEN BREASTS
6 boneless, skinless chicken breasts 8 ounces feta (drained and dried if necessary)
1
/
3
cup oil cured olives, pit in* 1 teaspoon minced lemon zest
1 teaspoon dried basil, oregano, or mint
1
/
2
teaspoon garlic powder
1 15-ounce can of diced tomatoes, undrained Freshly ground black pepper
1
/
3
cup sun-dried tomatoes, drained from oil 3 cups chopped fresh spinach (heavy
and chopped (if using dry sun dried stems removed)
tomatoes, soak in warm water for
10-15 minutes, dry and chop)
*If using pitted olives, add to slow cooker stoneware in the final hour of cooking.
1. Place 1 chicken breast between plastic wrap and, using the back of a skillet, meat
tenderizer, etc., pound until about
1
/
4
inch thin. Repeat with each chicken breast.
2. In a separate bowl, combine feta, spinach, sun dried tomatoes, lemon zest, basil
(or oregano or mint), garlic powder, and pepper to taste. Mix to combine.
3. Lay chicken “skin” side down on work surface and place approximately 2 table-
spoons of feta mixture onto the wide end of the breast. Roll snugly and repeat
with each breast.
4. Place rolled chicken in Stoneware, seam down, and top with diced tomatoes and
olives.
5. Cook on High for 2
1
/
2
hours or on Low for 3
1
/
2
- 4 hours. Serve each portion
topped with a spoonful of tomatoes and olives.
Serves 6
ROSEMARY RED JACKET POTATOES
24 red potatoes, quartered
1
/
2
cup. lemon juice
1
/
4
cup. butter, melted 2 tablespoons olive oil
6 teaspoons minced garlic
1
/
4
cup. fresh rosemary leaves, minced
1 teaspoon salt 1 teaspoon paprika
1
/
2
cup fresh Italian parsley, chopped
1. Mix all ingredients except parsley in slow cooker stoneware.
2. Cover; cook on Low 6-8 hours or High 3-4 hours.
3. Before serving, toss with parsley.
Serves 16
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