Slow Cooker Mac and Cheese with Bacon

Ingredients

• 12 ounces (about 4 cups) uncooked radiatore pasta (or your favorite shape)
• 8 slices bacon, cooked
• 2 cups milk
• 1 can (12 oz) evaporated milk
• 2 teaspoons Dijon mustard
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces thinly sliced deli American cheese, cut into thin strips
• 1 cup (4 oz) grated Gouda cheese

Directions

1. Coat a 4- to 5-quart slow cooker bowl with nonstick cooking spray.
2. Bring a pot of lightly salted water to a boil and cook pasta 2 minutes less than package directions. Drain. Crumble 6 slices of the bacon and add to slow cooker with milk, evaporated milk, mustard, onion powder, salt and pepper. Whisk until blended, then stir in pasta. Cover and cook on LOW for 2 1/2 hours.
3. Stir in cheeses and cook an additional 30 minutes. Crumble remaining 2 slices bacon and sprinkle on top.

Nutrition Information for Slow Cooker Mac and Cheese with Bacon

Servings Per Recipe: 6
PER SERVING: 516 cal., 22 g total fat (14 g sat. fat), 66 mg chol., 813 mg sodium, 52 g carb. (3 g fiber), 26 g pro.

Slow-Cooker Lamb Roast With Spinach and Chickpeas

Ingredients

1. 4 cloves garlic, crushed
2. 2 tablespoons olive oil
3. 2 tablespoons chopped fresh rosemary
4. 1 teaspoon cumin seeds, crushed
5. Kosher salt and black pepper
6. 1 2 1/2-pound boneless lamb shoulder roast
7. 1 15-ounce can chickpeas, rinsed
8. 1 bunch spinach, stemmed and roughly chopped
9. plain yogurt, for serving

Directions

1. Combine the garlic, oil, rosemary, cumin, and 1 teaspoon each salt and pepper in a small bowl. Rub the spice mixture all over the lamb and place in a 5- to 6-quart slow cooker along with 1/4 cup water. Cook, covered, until the lamb is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
2. Let the lamb rest for 20 minutes before slicing against the grain. Stir the chickpeas and spinach into the juices in the slow cooker until the spinach is wilted.
3. Serve the lamb over the chickpeas, spinach, and juices, with a spoonful of yogurt on top.

Classic Chicken and Dumplings

Ingredients

1. 1 tablespoon olive oil
2. 6 bone-in, skin-on chicken thighs (about 2 pounds)
3. kosher salt and black pepper
4. 4 stalks celery, chopped
5. 4 carrots, chopped
6. 2 onions, chopped
7. 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
8. 2 cloves garlic, chopped
9. 2 bay leaves
10. 2 1/2 cups all-purpose flour
11. 1 tablespoon baking powder
12. 1/2 teaspoon baking soda
13. 6 tablespoons (3/4 stick) unsalted butter, melted
14. 3/4 cup buttermilk
15. 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Directions

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
4. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

Pork and Rice Meatball Soup

Ingredients

1. 1/2 cup cooked white rice
2. 2 large eggs, beaten
3. 1 teaspoon dried oregano
4. 3 scallions, finely chopped
5. 3 cloves garlic, chopped
6. 1 1/2 teaspoons ground cumin
7. Kosher salt
8. black pepper
9. 1 pound ground pork
10. 2 tablespoons olive oil
11. 1 14.5-ounce can diced tomatoes, drained
12. 6 cups low-sodium chicken broth
13. 1 bunch spinach (about 4 cups)
14. fresh cilantro, for serving
15. grated Cheddar, for serving
16. sour cream, for serving

Directions

1. Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.
2. Heat broiler. Line a rimmed baking sheet with foil.
3. Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.
4. Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.

Baked Chicken Parmesan

Ingredients

1. 8 thin chicken cutlets (1 1/2 pounds total)
2. kosher salt and black pepper
3. 1/4 cup all-purpose flour
4. 2 large eggs, beaten
5. 2/3 cup bread crumbs
6. 1/4 cup grated Parmesan cheese
7. 3 tablespoons olive oil
8. 1 24-ounce jar marinara sauce
9. 1 pound fresh mozzarella, sliced

Directions

1. Heat oven to 400º F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Place the flour and eggs in separate shallow bowls; in a third shallow bowl, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere.
3. Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side.
4. Pour the marinara sauce into a large, shallow baking dish. Top with the chicken and mozzarella.
5. Bake until bubbling and golden brown, 20 to 25 minutes.

White Bean Chicken Chili

• Makes: 6 servings
• Yield: servings
• Prep: 15 mins
• Slow Cook: on HIGH for 3 hours or LOW for 5 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 cups chicken broth
• 2 Cubanelle peppers, seeded and sliced
• 1 jalapeno, seeded and chopped
• 2 teaspoons ancho chile powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (15 oz each) white shoepeg corn, drained
• 2 tablespoons lime juice
• 1/2 cup cilantro leaves
• Cornbread (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large skillet over medium-high heat. Add chicken, onion and garlic. Cook 10 minutes, stirring occasionally, until lightly browned. Add to slow cooker.
3. Stir in broth, Cubanelle peppers, jalapeno, ancho chile powder, oregano, cumin and salt. Mash 1 can of the beans and stir in with remaining can of beans and the corn.
4. Cover and cook on HIGH for 3 hours or LOW for 5 hours.
5. Stir in lime juice and cilantro. Serve with cornbread, if using.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for White Bean Chicken Chili

Servings Per Recipe: 6
PER SERVING: 440 cal., 15 g total fat (3 g sat. fat), 147 mg chol., 1020 mg sodium, 39 g carb. (11 g fiber), 40 g pro.

Game Day Double Beef Chili

• Makes: 12 servings
• Yield: servings
• Prep: 20 mins
• Cook: 18 mins
• Slow Cook: on HIGH for 5 hours or LOW for 8 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds ground beef
• 2 large onions, chopped
• 8 cloves garlic, roughly chopped
• 2 pounds beef brisket, cut into 1-inch pieces
• 2 large green bell peppers, seeded and diced
• 1 can (28 oz) fire-roasted diced tomatoes
• 2 cans (8 oz each) tomato sauce
• 1/4 cup chili powder
• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 6 cups cooked Texmati rice
• 1 1/2 cups shredded Cotija cheese
• Chopped scallion and red onion for garnish (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add ground beef, onions and garlic; cook 8 minutes, stirring occasionally. Place in slow cooker. Add remaining 1 tbsp oil and the brisket to skillet; cook 4 to 5 minutes per side, until browned. Place in slow cooker.
3. Stir in green peppers, tomatoes, tomato sauce, chili powder, paprika, cumin, salt and cayenne.
4. Cover and cook on HIGH for 5 hours or LOW for 8 hours.
5. Serve with rice and Cotija. Garnish with scallion and onion, if using.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Game Day Double Beef Chili

Servings Per Recipe: 12
PER SERVING: 451 cal., 14 g total fat (6 g sat. fat), 92 mg chol., 865 mg sodium, 38 g carb. (4 g fiber), 41 g pro.

Spicy Vegetable and Barley Chili

• Makes: 6 servings
• Yield: servings
• Prep: 20 mins
• Slow Cook: on HIGH for 4 hours or LOW for 6 hours

Ingredients

• 4 cups low-sodium spicy vegetable juice
• 2 tablespoons chili powder
• 1 1/4 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 onion, chopped
• 4 cloves garlic, chopped
• 4 cups cauliflower florets (about half a head)
• 2 cups frozen corn, thawed
• 1 zucchini, cut into 1-inch dice
• 1 large summer squash, cut into 1-inch dice
• 1 sweet orange pepper, seeded and cut into 1-inch dice
• 2 ribs celery, sliced
• 1 cup pearled barley
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 pkg frozen chopped spinach, thawed
• 1/4 cup cilantro, chopped

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Stir in 3 cups of the vegetable juice, the chili powder, salt, oregano, cumin, onion and garlic. Stir in cauliflower, corn, zucchini, squash, sweet pepper, celery and barley.
3. Cover and cook on HIGH for 4 hours or LOW for 6 hours. During last 30 minutes of cooking time, stir in remaining 1 cup vegetable juice, the beans and spinach. Garnish with cilantro and serve.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Spicy Vegetable and Barley Chili

Servings Per Recipe: 6
PER SERVING: 341 cal., 2 g total fat 791 mg sodium, 72 g carb. (19 g fiber), 15 g pro.

Caribbean Pork and Mango Chili

• Makes: 6 servings
• Yield: servings
• Prep: 20 mins
• Cook: 10 mins
• Slow Cook: on HIGH for 5 1/2 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds pork shoulder, cut into 1 1/2-inch pieces
• 2 cups seeded and diced plum tomatoes (about 6)
• 1 can (8 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 can (15 oz) black beans, drained and rinsed
• 1 mango, peeled and diced
• Lime wedges and additional diced mango, for garnish (optional)
• Coconut Rice (optional; see Notes)

Directions

Chili

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 10 minutes, stirring occasionally, until lightly browned. Cook in 2 batches, if necessary. Drain and add to slow cooker.
3. Stir in tomatoes, tomato sauce, chili powder, cumin, salt, paprika, cinnamon and allspice.
4. Cover and cook on HIGH for 5 1/2 hours. Stir in beans and mango during last 15 minutes.
5. Garnish with lime and mango, if using. Serve with Coconut Rice, if using.

Coconut Rice

1. In a medium saucepan, combine 2 cups rice, 1 can (13 1/2 oz) coconut milk, 1 1/2 cups water, 1/2 tsp sugar and 1/4 tsp salt. Bring to a boil and cover. Simmer over low heat 15 minutes, until liquid is absorbed. Makes 6 cups.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Caribbean Pork and Mango Chili

Servings Per Recipe: 6
PER SERVING: 350 cal., 14 g total fat (3 g sat. fat), 91 mg chol., 629 mg sodium, 21 g carb. (6 g fiber), 34 g pro.

Hearty Veggie Chowder

• Makes: 6 servings
• Yield: servings
• Prep: 25 mins
• Slow Cook: SLOW COOK on HIGH for 6 hours or LOW for 8 hours

Ingredients

• 2 large leeks (white and light green parts only), cleaned and thinly sliced
• 1 pound diced butternut squash
• 1/2 pound parsnips, peeled and diced
• 1/2 pound carrots, sliced
• 2/3 cup barley
• 2 cloves garlic, sliced
• 1 box (32 oz) vegetable broth
• 1 can (14.5 oz) petite-cut diced tomatoes
• 1 teaspoon fresh thyme, chopped
• 1 box (10 oz) frozen corn, thawed
• 1/2 cup heavy cream
• 1/4 cup chopped parsley
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

Directions

1. Combine leeks, squash, parsnips, carrots, barley and garlic in slow cooker. Stir in broth, 4 cups water, tomatoes and thyme. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
2. Stir in corn, heavy cream, parsley, salt, black pepper and cayenne. Let sit until corn is heated through.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Hearty Veggie Chowder

Servings Per Recipe: 6
PER SERVING: 309 cal., 8 g total fat (5 g sat. fat), 27 mg chol., 1132 mg sodium, 56 g carb. (10 g fiber), 7 g pro.

Easy Veggie Lasagna

• Makes: 10 servings
• Yield: servings
• Prep: 30 mins
• Broil: 10 mins
• Bake: 1 hr 5 mins at 375°F

Ingredients

• 12 traditional lasagna noodles
• 4 zucchini (about 1 3/4 lbs), trimmed and sliced lengthwise (24 slices total)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 containers (16 oz each) 2% cottage cheese
• 2 egg yolks
• 1/4 cup fresh basil, chopped
• 1 jar (24 oz) marinara sauce
• 1 can (14.5 oz) diced tomatoes, drained
• 1 box (9 oz) frozen artichoke hearts, thawed and chopped
• 3 cups shredded part-skim mozzarella
• Chopped parsley (optional)

Directions

1. Place dry noodles in a large bowl and add the hottest tap water you can. Soak 20 minutes.
2. Meanwhile, heat broiler. Toss zucchini with oil and 1/8 tsp each of the salt and pepper. Spread onto 1 large or 2 small baking sheets. Broil 5 minutes; flip slices over and broil an additional 5 minutes. Set aside. Lower oven temp to 375 degrees .
3. In a medium bowl, beat cottage cheese, egg yolks, basil and remaining 1/8 tsp each salt and pepper.
4. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the marinara on bottom of dish. Top with 3 of the soaked noodles. Top noodles with 2 cups of the cottage cheese mixture. Add 3 more noodles to dish. Top noodles with half the zucchini slices. Combine remaining marinara sauce, the diced tomatoes and chopped artichoke hearts. Spread half over zucchini. Top with 3 noodles. Layer with remaining 2 cups cottage cheese mixture, remaining zucchini slices and 1 cup of the mozzarella. Add remaining 3 noodles, remaining marinara mixture and top with remaining 2 cups mozzarella.
5. Cover with nonstick foil and bake at 375 degrees for 35 minutes. Uncover dish and bake an additional 30 minutes, until cheese is melted, edges are bubbly and noodles are tender when pierced with a knife. Sprinkle lasagna with chopped parsley, if using, and let stand 20 minutes before slicing.

Nutrition Information for Easy Veggie Lasagna

Servings Per Recipe: 10
PER SERVING: 390 cal., 13 g total fat (6 g sat. fat), 74 mg chol., 965 mg sodium, 42 g carb. (5 g fiber), 26 g pro.

Swiss Chard and Mushroom Lasagna

• Makes: 8 servings
• Yield: servings
• Prep: 30 mins
• Cook: 17 mins
• Bake: 50 mins at 400°F
• Cool: 20 mins

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 pound Swiss chard, stems removed, cut crosswise into 1-inch slices
• 1 pound baby bella mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups fat-free milk
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 12 uncooked lasagna noodles
• 1 container (15 oz) part-skim ricotta cheese
• 1 cup shredded Fontina cheese
• 1 egg, lightly beaten
• 2 cups shredded part-skim mozzarella
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese

Directions

1. Heat oven to 400 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In a large nonstick skillet, heat olive oil over medium-high heat. Add garlic, Swiss chard, mushrooms, 1/4 tsp of the salt and the black pepper. Cook 7 minutes, stirring occasionally. Spoon off any excess liquid.
3. Meanwhile, in a medium saucepan, melt butter over medium heat; stir in flour and cook 1 minute. Gradually whisk in milk. Bring to a simmer; cook, stirring frequently, 3 minutes or until thickened. Add remaining 1/4 tsp salt, the nutmeg and cayenne.
4. Cook lasagna noodles following package directions, about 10 minutes. Drain. Combine ricotta, Fontina and egg.
5. Spread 1/4 cup of white sauce in baking dish. Layer as follows: 3 noodles, ricotta mixture, 3 noodles, 1 cup of the sauce, chard mixture, 1/2 cup of the mozzarella, 3 noodles, remaining 11/2 cups mozzarella and 3 noodles. Spread remaining 3/4 cup sauce over noodles and sprinkle Grana Padano over top.
6. Cover and bake at 400 degrees for 30 minutes. Uncover and bake an additional 20 minutes. Cool 20 minutes before serving.

Nutrition Information for Swiss Chard and Mushroom Lasagna

Servings Per Recipe: 8
PER SERVING: 458 cal., 20 g total fat (10 g sat. fat), 87 mg chol., 790 mg sodium, 43 g carb. (3 g fiber), 29 g pro.

Deep-Dish Sasuage, Ricotta, and Onion Pizza with Tangy Romaine

Ingredients

1. 1/4 cup olive oil
2. 1/2 pound Italian sausage, casings removed
3. 3/4 pound store-bought pizza dough, at room temperature
4. 6 ounces mozzarella, grated (about 1 1/2 cups)
5. 3/4 cup marinara sauce
6. 1/4 small red onion, thinly sliced
7. 1/2 cup ricotta
8. kosher salt and black pepper
9. 2 romaine hearts, thinly sliced
10. 2 tablespoons fresh lemon juice

Directions

1. Heat oven to 400° F with a rack in the lowest position. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into large pieces with a spoon until golden brown but still pink in the middle, 4 to 6 minutes.
2. Coat a 9-inch cake pan with 1 tablespoon of the oil. Press the dough into the pan, covering the bottom and sides. Top the dough, in this order, with the mozzarella, marinara, onion, and cooked sausage. Bake until the crust is golden brown, 30 to 35 minutes. Top with the ricotta and ¼ teaspoon pepper. Bake until the ricotta is warm, 3 to 4 minutes more. Let rest for 5 minutes before serving.
3. Meanwhile, toss together the romaine, lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a medium bowl.
4. Serve the pizza warm topped with half of the romaine. Serve the remaining romaine on the side.

Mustardy Kale Salad with Roasted Sweet Potato and Apple

Ingredients

1. 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
2. 6 tablespoons olive oil
3. kosher salt and black pepper
4. 3 tablespoons fresh lemon juice
5. 2 tablespoons Dijon mustard
6. 2 bunches Tuscan or lacinato kale or 1 medium bunch curly kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
7. 1 Pink Lady or Honeycrisp apple, thinly sliced
8. 1/4 cup chopped roasted almonds
9. 4 ounces shaved pecorino

Directions

1. Heat oven to 400° F. Toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets.
2. Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool slightly.
3. Meanwhile, whisk together the lemon juice, mustard, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
4. Add the kale and rub together with clean hands to tenderize and coat the leaves. Add the apple, almonds, and sweet potatoes and toss to combine.
5. Serve the salad topped with the shaved pecorino.

Slow Cooker Chicken Tikka Masala

Ingredients

1. 1 15-ounce can crushed tomatoes
2. 1 medium onion, chopped
3. 2 cloves garlic, chopped
4. 2 tablespoons tomato paste
5. 2 teaspoons garam masala (Indian spice blend)
6. kosher salt and black pepper
7. 1 1/2 pounds boneless, skinless chicken thighs (about 8)
8. 1/2 English cucumber, halved and thinly sliced
9. 1/4 cup fresh cilantro leaves
10. 1 tablespoon fresh lemon juice
11. 1 cup basmati or some other long-grain white rice
12. 1/2 cup heavy cream

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

* Total Time ranges from 4 hours, 10 minutes to 8 hours, 10 minutes

Triple-Cheese Chicken Enchiladas

• Makes: 10 servings
• Yield: servings
• Prep: 20 mins
• Cook: 10 mins
• Slow Cook: 4 hrs on low

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds ground chicken
• 1 cup chopped onion
• 2 Cubanelle peppers, seeded and chopped
• 3 cloves garlic, chopped
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cups shredded Monterey Jack
• 2 cups shredded cheddar
• 1 cup shredded Swiss cheese
• 13 corn tortillas

Directions

1. Heat oil in a large skillet over medium-high heat. Add chicken, onion, peppers and garlic. Cook 8 minutes, stirring occasionally.
2. Stir in tomato sauce, beans, chili powder, cumin and salt. Simmer 2 minutes. In a large bowl, combine cheeses.
3. Line a round 4-quart slow cooker bowl with a slow cooker liner. Coat liner with nonstick cooking spray.
4. Fit 2 1/2 tortillas into bottom of slow cooker; top with 1 1/2 cups of the chicken mixture and 3/4 cup of the cheese mixture. Repeat layering three times. For the final layer, fit 3 tortillas into slow cooker. Top with remaining chicken mixture and cheese.
5. Cook on LOW for 4 hours. Let cool at least 30 minutes before cutting into wedges.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Triple-Cheese Chicken Enchiladas

Servings Per Recipe: 10
PER SERVING: 468 cal., 26 g total fat (11 g sat. fat), 94 mg chol., 1002 mg sodium, 30 g carb. (7 g fiber), 30 g pro.