Chicken Parmesan Soup

Spring isn't very warm, and April Showers do bring May Flowers, so soup may still be in order.  This is made in a slow cooker and is wonderful.

1 Lb Boneless, Skinless Chicken Breast
1/2 Tsp Italian Seasoning
1/2 Tsp Oregano
1/4 Tsp Red Pepper Flakes
1/2 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Basil
1 Jar Marinara
14.25 Ounces Petite Diced Tomatoes
32 Ounces Chicken Stock
3/4 Cup Parmesan Cheese

Line a large slow cooker with a slow cooker liner.

Remove fat from chicken and place in slow cooker.  Add all other ingredients EXCEPT cheese.  Cover and cook on high for 3 hours or low for 6 hours.

Remove chicken and shred it, then stir it back into the soup along with the Parmesan Cheese.

Serve over your favorite pasta, quinoa, rice or just enjoy as is.

Braised Lamb

Lamb Shoulder can be tough if not cooked very slowly.  Slow cooker are custom made for that, so this is a marriage made in heaven. 

  3/4 Lb Red Potatoes                                                                 1/2 Tsp Salt

  1 Cup Baby Carrots                                                                 1/4 Tsp Black Pepper

  3 Lamb Shoulder Chops                                                          ----Sauce----

  2 Tsp Cooking Oil                                                                   1/2 Cup Plain Greek Yogurt

  3/4 Cup Water                                                                         4 Tsp all-purpose flour

  1/4 Tsp Dill weed, Dried                                                          1/2 Tsp Dill weed, Dried

Line a slow cooker with a slow cooker liner.  Quarter potatoes and place in slow cooker with the carrots.

Heat oil in a large skilled and brown both sides of lamb chops. 

Drain off fat. Place lamb chops on vegetables.   

Pour in water;  sprinkle with 1/4 teaspoon of the dried dill weed, the salt, and pepper.

Cover slow cooker; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 -1/2 to 3 hours.  Transfer chops and vegetables to a serving platter. Cover chops and vegetables to keep warm while you make the sauce.

Pour 3/4 cup of the liquid from the slow cooker into a small saucepan.  Combine yogurt, flour and 1/2 tsp dill weed and add to the pan.  Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper.

Potato and Bean Soup

Slow cooked soup - thrown in the slow cooker before work, eat when you get home.  What could be simpler, or better on a cold winter day.  I know today seems like spring, but you never know what March will bring.  Like to take soup for work?  Put it in the slow cooker Sunday night, put it in 5 individual bowls Monday morning, take one each day.  Nutrition below is for 6 servings.

15.5 Ounce Black Beans, Drained                                                15 Ounce Diced Tomatoes

  -And Rinsed                                                                              1tbl Garlic, minced

  3 Cups potatoes, Diced                                                              2 Tsp Cumin

  6 Cups Chicken Stock                                                                1 Tsp Oregano

  4 Ounce Chopped Chilies                                                           1 Tsp Thyme

In a slow cooker, combine all ingredients.  Cover and cook on low 8 hours or on high 4 hours.

Per Serving: 275 Cal (11% from Fat, 29% from Protein, 60% from Carb); 20 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 42 g Carb; 9 g Fiber; 4 g Sugar; 69 mg Calcium; 5 mg Iron; 2023 mg Sodium