Last night was cheeseburger soup:
Ingredients:
--4 cups chicken broth
--1 T dried onion (or 1/2 of a white onion, diced finely)
--1 lb lean ground beef, browned and drained on the stove top
--1 red bell pepper, seeded and chopped
--2 potatoes, cut in 1-inch cubes (the photo showed 4, but after cutting 2, I saw it was plenty)
--2 small garlic cloves, minced
--1 cup milk (to add later, soy is fine)
--24 oz Velveeta, cubed (to add later)
--Tabasco sauce, optional
--crumbled bacon, optional
The Directions:
Brown the meat on the stove top with the onion, and drain fat. I have used 1/2 pound instead of a whole pound before, and we didn't miss the extra meat. Set aside to cool a bit.
In a 5-6 quart crockpot, pour in chicken broth. Add garlic, bell pepper, and potatoes (I didn't peel them), and add. Stir in the browned meat and onion.
Cover and cook on low for 6 hours, or until onions are translucent and potatoes are tender. Stir in milk and Velveeta 20-30 minutes before serving. If you'd like the broth thicker, blend a bit with a hand held stick blender.
Garnish with Tabasco sauce and crumbled bacon if desired.
Tonight we are having asian turkey!
1 turkey breast (5-7 pounds)
1/3 cup soy sauce (I use La Choy or Tamari wheat free so it's gluten free)
1/3 cup sesame oil
1 tablespoon all natural peanut butter
1 tablespoon prepared horseradish cream (or 1 teaspoon freshly grated)
3 garlic cloves, smashed and chopped
2 limes, juiced
1/2 teaspoon kosher salt
The Directions:
Use the largest slow cooker you've got. I skinned my breast (because I have weird skin issues) and then placed it meat-side down into a 6.5-quart slow cooker. It was not quite big enough, but I made it work (more on that in a sec.).
In a small mixing bowl, combine the soy sauce, sesame oil, peanut butter, horseradish, chopped garlic, lime juice, and salt. Whisk together until everything is incorporated. Pour the sauce all over the turkey breast, allowing the sauce to pool up in the ribcage cavity.
Cover. If your lid doesn't fit on your pot completely (mine didn't), cover the top of your stoneware with layers of foil. Crimp the edges as tightly as you can and then place your lid on top. Cook on low for about 8 hours, or until meat is no longer pink when you cut into it and registers 170 degrees. If your turkey has a built-in thermometer it should pop up.
Carefully remove the turkey from the pot and let sit for 10 minutes or so before slicing.
Both recipes from here:
crockpot365.blogspot.com/2007/12/alphabetical-listing-of-recipes.html