Crock Pot Roast with Potatoes and Carrots

2 lb roast
1 can cream of mushroom soup
1 pkg onion soup mix
2/3 c water
potatoes
baby carrots
onion

Wisk together the cream of mushroom soup, onion soup mix, and water in the crock pot. Cube potatoes (I like bigger chunks), dice the onion, then add the potatoes, onion, and carrots to the crock pot. I mixed it together with the sauce. Put roast in the veggies surrounding it. (I also did a little salt, pepper, basil and rosemary rub on the roast, but I couldn't really taste the basil and rosemary- maybe more next time?) I left it in the crock pot on low for 8-9hours (or high for 3-4 hrs). It was reall yummy and really moist! *The gravey left was really watery, would have been best if I thickened it a little, but it was full of flavor!!

Thai Chicken Satay with Peanut Sauce

Chicken Satay
bamboo skewer
2 lbs boneless skinless chicken thighs (I used breasts or tenderlions and cubed instead of using skewers)
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil (omit if not grilling)


Sauce Ingredients
1 tablespoon oil
1/2 teaspoon dried red pepper flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt


To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes. Trim off any excess fat and tendons from chicken. Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish. Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade. Cover dish with plastic and refrigerate for at least 2 hours. Sauce: Heat oil in a small pan. Add remaining ingredients, mix well, and cook until heated through. Set aside sauce to await the chicken. Drain the chicken (save the marinade). Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade. Serve with the peanut sauce while hot.

Veggie Chicken Alfredo Skillet

5 chicken tenderlions
1 medium zucchini
1/2 green pepper
2 green onions
1 pkt alfredo sauce mix
1 cup milk
salt and pepper to taste
cajun!
pasta of your choice, cooked and drained(I used penne)

Heat some oil in a skillet. Cook chicken thoroughly. Add salt, pepper, and cajun to taste. While chicken is cooking, dice up zucchini, green pepper, and onion. Remove chicken from skillet. Add in veggie mix. Cube chicken and add back in to skillet. Saute until zucchini is no longer crunchy. In a separate bowl mix milk and alfredo pkt until all lumps are dissolved. Pour mixture into skillet with chicken and veggies. Bring to a boil for a couple minutes. Mix in pasta, toss, and serve!!

Mango Sticky Rice

1 cup sweet rice (get at ethnic store)
1 can coconut cream (has to be cream! also get at ethnic store)
1/2 c. white sugar
1 mango

Soak sweet rice for 1 hour. Steam for 20 minutes. Dissolve sugar in the coconut cream. Serve rice in a bowl or shallow dish and cover with coconut sauce. Top with half of a sliced mango. Makes 2 servings. Best served warm!

Broccoli Salad

2 heads broccoli
1/2 c. miracle whip
1/4 c. sugar
1/4 c. cidar vinegar
1/4 c. diced green onion
1/4 c. raisins
1/4 c. bacon, diced
1/4 c. chopped cashews

Mix miracle whip, sugar, and vinegar. Add everything else and toss. Best served chilled.

Zucchini Chocolate Cake

2 1/2 c. unsifted flour
1/2 c. cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 c. soft margarine
2 c. sugar
3 eggs
2 tsp vanilla
2 c. shredded zucchini
1/2 c. milk

Combine flour, cocoa, baking powder and soda, salt, and cinnamon. In a separate bowl, mix together margarine, vanilla, and sugar until smooth. Add eggs, one at a time, beating well. With spoon, stif in the zucchini. Alternately stir in dry ingredients and milk into zucchini mixture. Pour into 2 greased and floured bread pans. Cook at 350 degrees for 1 hour. Cool 15 minutes. Glaze with a mixture of 2 c. powdered sugar and 3 TB milk. It's best served warm!!

Nacho Chicken

1 bag (7 oz) nacho flavored chips
1 medium onion, diced
2-3 chicken breast cooked and cubed
1 can cream of mushroom soup
1 cup chicken broth
1 can cream of chicken soup
1 can diced tomatoes
1 can diced green chilies
1 cup cheddar cheese

Coarsly crush chips. Mix in all remaining ingredients except for cheese. Top with cheese. Cover with tinfoil. Bake at 350 for 30 minutes or until heated through.