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A few weeks ago, we shared some recipes for use in the slow cooker. While visiting with friends recently, the discussion of eating a well balanced meal became the conversation. Eating properly when you’re by yourself may not always happen. If there are times when you are cooking for one, you may not have the desire to do just that. Also, not having dinner ready soon after we get home can cause the snacking to start. Those hunger pains can cause us to snack on the wrong things.

Today we offer some double duty ideas. The creamy basil chicken allows us to reserve half of the chicken to make delicious chowder for another day. Depending on the amount of people you are serving, the ribs and beef tips can be stretched into another meal.

So here are a few great choices for you to consider using in your slow cooker. Enjoy!

Creamy Basil Chicken

2 c. sliced mushrooms

2 medium red and/or yellow sweet peppers cut into strips

1 large onion

4 oz. cooked bacon, chopped

8 cloves garlic, minced

3 T. quick-cooking tapioca, crushed

8 skinless, boneless chicken breast halves (2 ½ to 3 lbs.)

1 c. chicken broth

¼ c. dry white wine or vermouth

1 lb. asparagus spears

1/3 c. whipping cream

½ c. plus 2 T. snipped fresh basil

2 c. hot cooked orzo pasta

2 T. grated Parmesan cheese

In a 5 or 6 quart slow cooker, stir together mushrooms, sweet peppers, onion, bacon and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all. Cover; cook on high 3 to 3 ½ hours or low 6 to 7 hours.

Snap off and discard woody bases from asparagus. Cut into 2 to 3 inch lengths. If having used low setting, after cooking time, turn setting to high and stir in asparagus, cream and the ½ cup fresh basil. Cover and cook 30 minutes more.

Note: Reserve four chicken breasts to prepare chicken and wild rice chowder. Wrap tightly and refrigerate up to 3 days.

Serve remaining chicken, vegetables and sauce with orzo. Sprinkle with the 2 T. fresh basil and parmesan cheese. Makes 4 servings (plus chicken for the chowder).

Chicken and Wild Rice Chowder

1 c. sliced carrots (2 med.)

1 c. sliced celery (2 stalks)

1 c. quartered mushrooms

3 T. butter

3 T. all-purpose flour

2 14-oz. cans chicken broth

Chicken from recipe above

¾ c. cooked wild rice

¼ t. ground black pepper

1 ½ c. half and half

In a saucepan cook vegetables in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half and half; heat through. Makes 4 servings.

Jill Lust

Slow cooker Ribs

3 ½ - 4 lbs. country style pork ribs

1 can tomato soup

½ c. apple cider vinegar

½ c. brown super

1 T. soy sauce

1 T. celery seed

1 T. chili powder

Trim excess fat off ribs. Place in slow cooker. In a mixing bowl, combine remaining ingredients and pour over ribs. Cover and cook on low for 7-8 hours or high for 3-4 hours.

Beef Tips in Crock Pot

Stew Meat (any amount)

1 envelope Lipton Onion Soup Mix

1 can cream of mushroom soup

½ c. red wine

1 can mushrooms, drained

Mix all ingredients together in crock pot. Cook 7-8 hours on low. Serve over rice or noodles.

Cheryl Privette