Thai-Style Coconut Chicken via Crockpot

Serves 6 Adults

Ingredients:

1 tbsp Vegetable Oil

1 tsp Grated Lime Peel

1 clove Garlic, chopped finely

1/4 cup Cilantro, chopped finely

1 tsp Brown Sugar, packed

1 tbsp Soy Sauce

1 medium Green Bell Pepper, chopped bite size

1 tbsp Basil, dried

1 pound Boneless Skinless Chicken Breast, bite size

1 tsp ginger root, dried

1 small can Jalapeño Peppers, diced

14 oz Coconut Milk

1/2 tsp Salt

1/2 bag Frozen Peas

1 can Tomato, Diced

Hot Cooked Jasmine Rice

2 Limes, each cut into 4 wedges

Method:

Place all items in the crockpot (except rice). Cook on low heat for 8 hours or high heat for 4 hours. Before serving cook rice per manufacturer. Break up chicken pieces using a wooden spoon.

Serve:

Place several large mounds of rice on plate. Spoon chicken mixture on top and garnish with a wedge of lime.

Recipe Adapted from Jasper Grub Cookbook by Amy Openshaw

Cheryl's Swiss Chicken, White Rice, and Lemon Butter Roasted Asparagus and Tomatoes

White Rice

Swiss Chicken

• 4 skinless, boneless chicken breasts
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup water
• 4 slices Swiss cheese
• 1 box Stuffing Mix

Directions

1. Preheat Crockpot to High Heat
2. In the crockpot, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the stuffing. 
3. Bake for 4 hours. Let cool and serve.

Asparagus with Lemon Butter

Recipe courtesy Paula Deen

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

4 min

Level:

Easy

Serves:

4 servings

Ingredients

• 24 thin asparagus spears
• 1 lemon
• 2 tablespoons butter
• Olive oil
• Kosher salt

Directions

Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends.

Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain.

Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.

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