crockpot recipes

Vegetable Curry

16 oz package baby carrots
3 medium potatoes, cubed
1 lb fresh green beans cut in 2 inch pieces
1 green pepper, chopped
1 onion, chopped
1-2 cloves garlic minced
15 oz can drained,rinsed garbanzo beans
28 oz can crushed tomatoes
3 TBSP minute tapioca
3 tsp curry powder
2 tsp salt
1 3/4 cups boiling water
2 tsp chicken bouillon granules

Combine carrots,potatoes, green pepper, green beans,onion, garlic, garbanzo beans and crushed tomatoes in the crockpot.
Stir in tapioca, curry powder and salt.
Dissolve buillon in the boiling water, pour over vegetables and mix well.
Cook on low 8-10 hours or hight 3-4. Good plain with parmesan or sour cream or over rice.

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1 lb. boneless skinless chicken breast or Tenders cut into 1 inch chunks
1 T olive oil
1 3/4 C chicken broth I sue the low sodium stock in a box
1 C salsa
3 garlic cloves minced
2 t cumin ( i use more)
1 can (16 oz) of white beans rinsed and drained
1 C frozen whole kernel corn
1 large onion chopped

Directions
Brown the chicken in the olive oil
after the chicken is browned add it to the crock pot with other ingredients. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours

I add home made fiesta salsa and 1 can of chick peas and a can of white beans and 1 lb bag of frozen corn. When it is about 1 hour from being done I add fresh spinach leaves too

If made as directed the nutritional info is as follows
Calories 234
Total fat 5 gm.
Sodium 675 mg. ( this is why I use the low sodium broth)
Fiber 8 gm
Carbs. 25 gms
If made as directed without adding anything else it feed 6

Yum This sounds fantastic!! Definitely going to try this out!