Slow Cooker Pot Roast

It's so simple, great for working women. Just put all ingredients into the CrockPot before you leave for work and dinner will be ready when you get home ;)

Ingredients

4 lb. chuck roast

Extra Virgin Olive Oil

Steak seasonings

1 package dry onion soup mix

1 can beef broth

1 can cream of mushroom soup or cream of chicken soup

1-2 can whole white potatoes (or you can use fresh potatoes, peeled and quartered)

Baby Carrots

Celery stalks, chopped

Directions

• Take the chuck roast, rub all over it with olive oil then season with steak seasoning. 
• Brown on all sides in a large skillet over high heat (you can skip this step if you like).
• Place it in the CrockPot (slow cooker), add in onion soup mix, broth, cream of soup, carrots, celery and potatoes.
• Cover and cook it on high for 6 hours or low for 8 hours.

Shrimp Scampi

This is my husband's favorite. Use less chili flakes if you don't like spicy food.

Ingredients

1.5 lb. large shrimp, cleaned and deveined

2 tbsp. minced garlic

4 tbsp. butter

2 tbsp. Extra Virgin Olive Oil

1/2 tsp. or more dried chili pepper flakes

2 tbsp. Dijon mustard

1/8 cup lemon juice

1/4 cup chopped fresh parsley (you can substitute it with 1/8 cup dried parsley flakes)

1/2 tsp. salt

1 tsp. Lemon Pepper

Directions

• Heat butter and olive oil in a large skillet over medium heat. Add in garlic, shrimp and chili flakes. Cook until shrimp are pink and cooked.
• Blend mustard, lemon juice, Lemon Pepper, parsley and salt. Add to shrimp mixture, stir well, then add in broccoli florets, heat throughly.
• Serve over pasta (Linguine, Angel Hair or Spaghetti).

Chicken and Vegetable Stir-Fry

Ingredients

1 lb. chicken tenders, cut into 1-inch pieces

2 tbsp. cornstarch

1/2 tsp. Garlic Powder

1/4 tsp. Ground Ginger

1/4 cup soy sauce

1/4 cup chicken (or vegetable) broth

1/4 cup chopped scallions

1/4 tsp. Crushed Red Pepper (chili flakes), optional

1 tbsp. canola (or any vegetable) oil

3-4 cups vegetables (such as broccoli florets, snow peas, red bell pepper strips, sliced mushrooms, etc.)

2 tbsp. roasted sesame seed

Directions

• Mix cornstarch with Garlic Powder and Ground Ginger in a large bowl. Add chicken, toss to coat well. Set aside. Mix soy sauce, broth, scallions and Crushed Red Pepper. Set aside.
• Heat oil in a wok or large deep skillet in a high heat. Add vegetables, stir-fry 5 - 7 minutes or until vegetables are tender crisp. Remove from pan and set aside.
• Add chicken and cook 8 - 10 minutes or until chicken is golden brown. Add reserved soy sauce mixture. Bring to boil and cook until sauce has thickened. Return vegetables to skillet and toss. Sprinkle with roasted sesame seed. Serve over white rice, if desired.

Black Pepper Chicken

Recipe from Fanny Birner.

Ingredients

Marinade sauce:

1 tbsp. lime juice

1 tsp. salt

1 tbsp. soy sauce

2 tbsp. sweet soy sauce (you can find this in asian grocery store, the one I use is called Kecap Manis, product from Indonesia)

2 tbsp. all purpose flour

Other ingredients:

Boneless chicken breast fillet

2-3 big red chilies, seeded and chopped (you can substitute it with 1 medium red bell pepper)

1 onion, chopped

1 clove of garlic, chopped

1/2 tbsp. or more black pepper

2 tbsp. sweet soy sauce

1 tbsp. soy sauce

Directions

• Marinate the chicken with lime juice and salt for 5 minutes and then rinse, cut into small cubes.
• Add sweet soy sauce, soy sauce, and flour, let it stand for about 15 minutes.
• Deep fry the chicken until golden brown, set aside.
• In the other pan heat 2 tbsp. oil, stir fry the garlic until fragrant add the onion and chillies or bell pepper.
• Then add in soy sauce, sweet soy sauce, black pepper and chicken.
• Stir until chicken is well covered with sauce. Serve over white rice if desired.