Monthly Archives: March 2015

Chicken Coconut Curry in Crockpot

  • 6-8 boneless chicken thighs
    • 5-6 fist-sized potatoes peeled and cut into large chunks (> 1 inch cubes) or 20 some little potatoes peeled
  • 1 can of coconut milk
  • small bag of frozen peas (or fresh or frozen green beans) can add other veggies too as desired
  • curry powder 2-3 Tbsp

Place chicken, potatoes, coconut milk in a crockpot and set on low.  Cook for 5-6 hours.  20 minutes before the end add peas (or beans) and curry powder and salt to taste.  Can thicken broth by smashing some of the potatoes.

Chicken Leek Potato Crockpot Stew

  • 6-8 boneless chicken thighs
  • 4-6 large leeks sliced (into coins) and well rinsed
  • 5-6 fist-sized potatoes peeled and cut into large chunks (> 1 inch cubes) or 20 some little potatoes peeled
  • 1 cup chicken broth
  • 1 cup white wine (optional)
  • half bunch of fresh dill chopped
  • Freshly ground black pepper

Place chicken, leeks, potatoes and chicken broth into a crockpot.  Set on low and cook for about 5 hours.  An hour before finishing stir in wine.  Before serving stir in dill and black pepper and adjust salt to taste.  If you want to thicken it a bit use a fork to mash up some of the potatoes.  Otherwise enjoy as is.

Chicken Sweet Potato Black Bean Crockpot Stew

  • 6-8 boneless chicken thighs
  • 4 sweet potatoes, peeled and cut into large chunks (> 1 inch cubes)
  • 2 large onions cut into large chunks
  • 1 large green pepper cut into large chunks
  • 1 jar pineapple or mango salsa
  • 2 cans black beans, rinsed
  • 1/3 cup chopped cilantro
  • juice from half lime

Place all the veggies on the bottom of the crockpot.  Place the chicken thighs on top of the veggies.  Pour the jar of salsa on top of everything.  Cover and cook on low for about 6 hours.  Stir about half way through the cooking time.  After 5 hours stir in the black beans.  Just before serving stir in the cilantro and lime juice.  Adjust salt to taste. If you like a little heat add a bit of cayenne. This is really tasty…good straight or over brown rice.

Cheesecake—really really good cheesecake!

  • 1/2  package of plain graham crackers curmbled
  • 6 Tbsp butter melted
  • 2 pkgs Philadelphia Cream Cheese
  • 2 eggs
  • 3/4 cup sugar
  • lemon zest from half a lemon
  • 1 1/2 cup of fage 2% greek yogurt
  • 1/3 cup sugar

Preheat oven to 375 deg. Combine the crumbled graham crackers with melted butter and mix very well.  Press graham crackers into bottom of pan (8 in spring form pan or pie plate).  Combine cream cheese, eggs, 3/4 c sugar and lemon zest in a bowl…mix with beater on low until smooth.  Pour the cheese mixture on top of the graham cracker crust.  Bake for 20 min and take out and cool for 10 min.  Combine the greek yogurt and remaining sugar.  Carefully spread yogurt mixture on top of the cheesecake after it cooled for at least ten minutes.  Bake for 15 min more.  Take out of the oven even if it is a little soft.  Cool and then refrigerate overnight.  This tastes way better the second day, so it is worth the wait!

Adapted from Shula Chen 🙂