Italian Chicken and Potatoes Dinner in the Crock Pot

Ingredients:

• 1 pound of chicken legs and thighs
• 4 russet potatoes, cut into chunks
• ½ cup of Italian dressing
• 2 cups of fresh green beans (If not in season, use 1 package of frozen snow peas.)

Preparation:
Place all ingredients in the slow cooker.
Cook on LOW for 7-8 hours.


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Fusilli Primavera Change it up One Pot Meal

This versatile one dish meal is filling and satisfying. The recipe can be easily changed by substituting white Alfredo sauce for the pesto sauce. You can also change the vegetables to your favorites or use another type of pasta. Add a little chopped bacon, chicken, or ham if you want to add meat to the meal.

Ingredients:

• 1 pound of fusilli or rotini pasta
• 4 green onions, chopped
• 1 teaspoon chopped garlic, or one clove of garlic, chopped
• ½ package of frozen sugar snap peas
• ½ package of broccoli florets
• 1 fresh zucchini, chopped
• ½ cup of pesto sauce from a jar or use my easy basil pesto sauce
• 1 pint of cherry tomatoes
• ½ cup of grated Parmesan cheese
• 1 tablespoon of olive oil
• 1 tablespoon of butter

Preparation:
Cook the fusilli in boiling water according to package directions.
In a pan, heat the olive oil and butter.
Cook the garlic, onions, and zucchini for about 2 minutes, just until heated through.
Cook the sugar snap peas and the broccoli florets in the microwave.
Drain the pasta.
Add the cooked vegetables, the cherry tomatoes, and the pesto to the pasta.
Toss to coat.
Sprinkle with Parmesan cheese and serve immediately.

Photo/Lilhelen on Flickr



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Spanish Rice and Chicken One Pot Meal

This recipe was born one night while I tried to use up all the things in the pantry and refrigerator before going shopping again. It turned out so good, my family declared it a hit.

Ingredients:

• 1 pound chicken breast tenderloins
• 4 green onions, chopped
• 3 celery stalks, chopped
• 1 can of diced tomatoes
• ¼ cup of jalapenos, chopped (I used canned. If using fresh, one chopped and seeded pepper will be just right.)
• 1 can of pinto beans, drained and rinsed
• 1 small can of sliced black olives
• 2 cups of chicken broth
• 2 cups of rice
• 1 tablespoon chili powder
• 1 tablespoon cumin

Preparation:
Saute the chicken breast tenderloins in a few tablespoons of the chicken broth. After cooking, cut them into chunks and return to the pan.
Cook the onion and celery in a few tablespoons of chicken broth, just until tender.
Add all the ingredients to the pan, and cook over medium heat until the rice is done, about 20 minutes.
Serve it with a salad.

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Rigatoni with Pork and Vegetables One Pot Meal

Ingredients

• 1 pound shredded pork (Use the meat from the Roasted Pork in the Crock Pot.)
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 1 package of shredded cabbage for coleslaw or ½ head of cabbage, chopped small
• 1 grated carrot
• ¼ cup of chicken broth
• 1 package of frozen peas
• 1 pound of rigatoni
• ½ teaspoon celery seed
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• Sour cream

Preparation
Cook the rigatoni in boiling salted water for the time specified on the package.
Brown the shredded beef in one tablespoon of oil and remove from the pan.
Cook the onion in the oil until just tender.
Add the cabbage, carrots, broth, celery seed, salt, and pepper and cook until tender.
Add the peas to the pan, and return the meat to the pan. Stir together.
Put the cooked rigatoni in the pan, add the paprika, and stir together.
Serve piping hot with a dollop of sour cream on top.


Wine Pairing
The strong flavors of this meal pair well with a California Shiraz or Barefoot Pinot Noir.

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Tarragon Chicken with Red Potatoes One Pot Meal

Wine pairing for this meal would be a light white wine such as Pinot Grigio or a Sauvignon Blanc.


Ingredients
1 tablespoon olive oil
2 green onions, chopped
1 pound boneless skinless chicken breast tenderloins
1 can (15 ounces) low sodium organic chicken broth
½ cup of white table wine
2 teaspoons tarragon
1 teaspoon thyme
1 teaspoon salt
½ teaspoon fresh ground black pepper
6 red potatoes, scrubbed and quartered
1 small package of frozen snow peas
¼ cup of fresh parsley leaves

How to make Tarragon Chicken with Potatoes
Heat the oil in a skillet.
Cook the onions in the oil about 1 minute.
Add the chicken, cook another two minutes or until browned.
Add the rest of the ingredients, simmer over medium heat about 10-15 minutes.
Serve the dish with parsley as a garnish.

If you like this recipe, you may like this cookbook.

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Here is a choice of wines for this meal. Anything But Chardonnay - 6 Whites and $0 shipping.