Beef Stroganoff (Instant Pot)

Ingredients:                                                         _

2 lbs beef chuck, trimmed and cut into cubes      ]

1 large onion, chopped                                         ]      Oil instant pot set to Saute

1  1/2 tsp salt                                                        ]       Add 1st 4 ingredients and brown meat

1/2 tsp pepper                                                     _]

                                                                            _

1 lb white mushrooms, sliced                              ]     Add to instant pot set and cook 25-30 min

1/4 C water                                                         _]        to make meat tender

                                                                           _

2 Tbsp cornstarch                                               ]

Meat juices in instant pot                                   ]       Add, set to Saute, Stir until desired thickness

1/2 to 3/4 C Sour cream                                   _]

Serve over cooked rice.

(1st 5 ingredients can be prepped ahead and frozen)

Can combine all ingredients into Crock Pot and cook for 8 hours, spray cooking surface w/ oil 1st.

                     

Slow Cooker Thai Peanut Chicken

Picture courtesy and recipe adapted from Lauren Greutman

Ingredients:

2 pounds boneless skinless chicken breasts
2 cloves garlic, minced
1/4 C light soy sauce
2 TBSP honey or brown sugar
2 TBSP rice wine vinegar
1/4 tsp red pepper flakes
1/4 C peanut butter, smooth
1/4 C cold water
2 TBSP corn starch
1/4 C peanuts, chopped (optional) to garnish
green onions to garnish

Instructions:

1. Add all ingredients to the slow cooker (except peanut butter, water, cornstarch and garnish items)
2. Cook on high for 4 hours or medium for 6 hours or low for 8 hours.
3. Add peanut butter to slow cooker and mix in.
4. In a small bowl, whisk the cornstarch in the cold water.
5. Add to a small sauce pan and heat over medium.
6. Add about 1/4 C of liquid from the slow cooker to the sauce pan and whisk until it becomes bubbly, thick and smooth.
7. Place thickened liquid into the slow cooker and mix in well.
8 Cook another 10 minutes.
9 Serve over rice and top with green onions and peanuts (optional).

Slow Cooker Mongolian Beef

Photo and recipe adapted from The Recipe Critic

Ingredients:

1 1/2 pounds Flank Steak
1/4 C cornstarch
1/8 tsp black pepper
2 TBSP olive oil
1/2 tsp minced garlic gloves
3/4 C light soy sauce
3/4 C water
3/4 C brown sugar
1 C julienne cut carrots, or shredded
green onions, for garnish

Instructions:

1. Cut flank steak in thin strips. In a ziplock bad add flank steak pieces and cornstarch. Shake to coat.
2. Add olive oil, minced garlic, soy sauce, water, br sugar and carrots to slow cooker. Stir, add coated flank steak and stir again until coated in the sauce.
3. Cook on high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Slow Cooker Potatoes (Melanie Feser)

 Photo courtesy Damn Delicious
                   Recipe from Melanie Feser

Ingredients:

5 pounds Serra gold potatoes or red potatoes, diced with peel
1 C water
1 C butter, cut into chunks
1 TBSP salt
3/4 tsp ground black pepper
1 1/3 Cups milk, warmed

Instructions:

• 1. Wash and place potatoes, water, and butter into a slow cooker
• 2. Season with salt and pepper
• 3. Cover, and cook on high for 4 hours
• 4. Do not remove the excess water from the slow cooker. This adds to the creamy texture.
• 5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve the desired consistency.
• 6. Keep warm on low until serving.
• 7. Potatoes keep consistency for  a couple of hours after mashing. Just keep lid on slow cooker and serve directly from there.

This recipe is also yummy when done only through step 3, and super easy.

Freezer to Crockpot Honey Teriyaki Chicken (Shannon Ireland)

Ingredients:

5-6 Chicken breasts
1/2 C diced onion
2 tsp minced garlic
1/2 C honey
1/4 C ketchup
1/2 C soy sauce
2 TBSP olive oil
1/4 tsp cayenne pepper

add to sauce at the end:

4 tsp cornstarch
1/3 C water

garnish with:

chopped green onion
sesame seeds

Instructions:
Place chicken in a gallon freezer bag. Combine all other ingredients except cornstarch and water, in a bowl and mix well. Pour that into the bag onto the chicken. Seal and freeze.

To cook, empty frozen contents of the bag into crock pot. Cook on low for 6-8 hours or high 4-6 hours. When done, shred the chicken. Combine cornstarch with cold water, mix well, and add to crock pot. Cook in crock pot for another 15-20 minutes. Serve over rice.