Cooking Method:

1. In a slow cooker,combine onion,red and green bell peppers and tomato.
2. Mix well. 
3. Top vegetable mixture with soy sauce.
4. In a small mixing bowl,combine olive oil and fajita seasoning.Mix well.
5. Rub oil mixture into chicken slices until evenly coated.
6. Add seasoned chicken pieces to slow cooker.
7. Cover slow cooker and cook on low-heat setting for 6-7 hours or until chicken pieces are tender.
8. Turn off slow cooker.
9. Transfer cooked chicken and vegetables to serving platter.
10. Serve hot.

Cooking Method:

1. Preheat oven to 350 F (175 C).
2. In a small mixing bowl,combine all ingredients,except chicken pieces. Mix well.
3. Arrange chicken pieces in an ungreased baking sheet,skin-side up.
4. Pour mustard-honey sauce over.
5. Bake in preheated oven,uncovered,for 1 hour,basting every 15 minutes .

Cooking Method:

1. Pour water in a large saucepan. Bring to boil over medium-high heat.
2. Add in penne pasta and continue to boil until pasta is cooked through.
3. Strain cooked penne pasta into a large colander and run under cold water until completely cold.
4.  In a large nonstick skillet,heat olive oil over medium-high heat.
5. Add cubed chicken and cook gently until the chicken is sealed all over.
6. Stir in garlic and cook for 1-2 minutes.
7. Stir in onions,zucchini and mushrooms and continue cooking until vegetables have softened .
8. Stir in dry white wine and allow to bubble up.
9. Season with salt and black pepper.
10. Stir in cream and bring to a boil over medium-high heat.
11. Reduce heat to low and simmer for 4-5 minutes.
12. Add cooked pasta and stir well.
13. Serve immediately.

Cooking Method:

1. Remove the tough outer layers and dark green tops on the leeks.
2. Slice in half lengthwise and rinse well under cold running water,Slice into thick pieces against the grain.
3. In a pressure cooker,heat olive oil over medium-high heat.
4. Add chicken and until browned on all sides,turning once.
5. Stir in leeks,carrots,celery and potatoes.Cook ,stirring,for a further 2 minutes.
6. Stir in chicken broth,mustard,tarragon,nutmeg and white pepper.Stir well to blend mustard.Bring to a boil over high heat.Skim off the foam.
7. Close pressure cooker and lock the lid.
8. Set burner heat to high pressure.When cooker reaches high pressure,reduce it to low.
9. Set timer to cook for 10 minutes.
10. Remove the pot from the heat.
11. Carefully open pressure cooker.
12. Transfer cooked chicken to cutting board.Cut into cubes.Return to the soup.
13. Sprinkle with chopped parsley.

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray. 
2. In a mixing bowl,combine enchilada sauce,chicken,Mexican seasoning,sour cream and green chilies.Mix well.
3. Spread 1/4 of chicken mixture on greased bottom of slow cooker.Top with 1/4 of shredded cheddar cheese and 2-3 tortillas.
4. Repeat process,ending with chicken mixture on top.
5. Cover slow cooker and cook on low-heat setting for 3-2 1/2 hours.
6. Serve warm with additional enchilada sauce.

Cooking Method:

Cooking Method:

Cooking method:

1. Preheat your oven to 375 F (190 C).
2. In a large mixing bowl,combine all marinade ingredients.Mix well.
3. Add chicken thighs to marinade and stir well to coat.Set aside and allow to marinade at least 15 minutes.
4. Heat a large nonstick skillet.Add marinated chicken thighs and fry until lightly browned on both sides.
5. Transfer skillet to preheated oven.Bake for 20 minutes.
6. Transfer baked chicken with their juices to serving platter.
7. Squeeze some lemon juice over chicken.Sprinkle with chopped fresh cilantro and serve.

Cooking method:

1. In food processor,combine 1 garlic bulb,olive oil,lemon juice and zest.Process until smooth.
2. Add cream fraiche and mustard.Season with sea salt and black pepper.
3. Wash chicken pieces and pat dry with paper towel.Place in a greased ovenproof dish.
4. Pour over mustard sauce.
5. Cover with aluminum foil and refrigerate for 2 hours.
6. Remove marinated chicken form the refrigerator and bring to room temperature.
7. Place marinated chicken on a high rack of turbo oven,living foil intact.Place remaining peeled garlic around.
8. Cook at 400 F (200 C) for 35-30 minutes until chicken pieces are tender.
9. Serve with roasted potatoes and vegetables.

Cooking method:

1. Heat vegetable oil in a wok.
2. Add onion,garlic and ginger.Stir-fry for 1-2 minutes,until softened.
3. Add cubed chicken and fry,stirring occasionally,for a further 3-4 minutes,until chicken is cooked through and lightly browned.
4. Stir in chicken stock and soy sauce.Bring to a boil over medium-high heat.
5. Reduce heat to low and simmer for 2-3 minutes.
6. Meanwhile soak the noodles in boiling water for 6-8 minutes.Drain well.
7. Garnish with chopped scallions and fresh cilantro.
8. Serve immediately.

Cooking Method:

1. In a slow cooker,combine all ingredients,except seasoning and polenta.
2. Mix well.
3. Cover slow cooker and cook on high-heat setting for 4-5 hours.
4. Season to taste with salt and black pepper.
5. Transfer to serving platter.
6. Serve over cooked polenta. 

Microwave Polenta:
Ingredients:
1 1/3 cups yellow cornmeal
1/2 teaspoon salt
3 cups (750 ml) water
1 cup (250 ml) reduced-fat milk
1 medium yellow onion,peeled and diced
Cooking Method:

1. In  2 1/2 quart (2  1/2 L) glass casserole,combine all ingredients.
2. Cook uncovered for 8-9 minutes,stirring halfway through cooking time.
3. Whisk until smooth,cover and cook for a further 6-7 minutes.
4. Remove from microwave,whisk well and set aside,covered,for 3-4 minutes.

Cooking Method:
In a slow cooker,combine all ingredients,except sour cream,cornstarch,seasoning and noodles.
Mix well.
Cover slow cooker and cook on low-heat setting for 6-8 hours.
Stir in combined sour cream and cornstarch,stirring until thickened,2-3 minutes.
Season with salt and black pepper.
Serve over cooked noodles or spaghetti.

Cooking Method:

1. In a slow cooker,combine chicken and onion.
2. In a small mixing bowl,combine chicken broth,2 tablespoons Dijon mustard,dried tarragon.Stir well and season with salt and black pepper.
3. Pour tarragon mixture over chicken.Stir well to combine.
4. Cover slow cooker and cook on low-heat setting for 5 1/2 hours.
5. Using a slotted spoon,remove cooked chicken and vegetables from slow cooker and set aside.
6. Strain cooking liquid into saucepan.Skim off fat.Bring to a boil over high heat,stirring constantly.
7. In a small bowl,combine remaining 1 teaspoon Dijon mustard,,heavy cream and cornstarch.Whisk well.Stir creamy mixture into boiling liquid.
8. Cook for about 3 minutes or until mixture thickened.Stir in fresh tarragon.
9. Pour over cooked chicken.Serve immediately.

Cooking Method:

1. In a large bowl,combine all ingredients,except chicken pieces.Mix well.
2. Add chicken ,toss well to coat meat completely.
3. Cover and refrigerate for at least 2 hours.
4. Preheat cooking oil in a wok.Add marinated chicken pieces and fry until golden brown.
5. Place fried chicken in prepared Szechuan sauce.Stir well.Sprinkle with chopped green onions.
6. For Szechuan sauce: In a frying pan, heat vegetable oil.
7. Add ginger and garlic and saute,stirring,for 1 minute.
8. Stir in onion and green chilies and saute for a further 1 minute.
9. Stir in remaining sauce ingredients.Saute for a further 1 minute.
10. Once the right consistency is reached toss the chicken lollipops in the sauce.

• 4-6 potatoes,quartered
• 3 pounds (1.44 kg) chicken pieces
• 2 large yellow onions,peeled and quartered
• 1 whole bulb garlic,peeled and minced
• 3 tablespoons dried oregano
• 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Cooking method:

1. Place quartered potatoes in bottom of slow cooker.
2. Add chicken pieces,onions,minced garlic and sprinkle with salt and black pepper.
3. Top with 1 tablespoon of olive oil.
4. Cover slow cooker and cook on low-heat setting for 9-10 hours.
5. Remove cooked chicken and vegetables from slow cooker and transfer to serving platter.
6. Serve hot.

• 2-3 pounds (960g-1.44 kg) chicken pieces
• 10 3/4 oz (325 ml) can cream of mushroom soup
• 10 3/4 oz (325 ml) French onion soup
• 1 cup (250 g) sliced mushrooms
• 1 cup (250 ml) dry white wine
• olive oil

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Add sliced mushrooms and cook,stirring,until browned.
3. Place chicken pieces in slow cooker.
4. In a mixing bowl,combine soups and dry white wine.Mix well.
5. Pour wine mixture over chicken.Top with cooked mushrooms.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.

• 3 pounds (1.44 kg) chicken pieces
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 1/2 cup (125 g) diced celery
• 1/2 cup (125 g) diced onions
• 16 oz (480 ml) can whole berry cranberry sauce
• 1 cup (250 ml) barbecue sauce

Cooking Method:

1. In a slow cooker,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 6-8 hours.
4. Using a tongs, remove cooked chicken pieces from slow cooker and transfer to serving platter.
5. Pour barbecue-cranberry sauce over and serve immediately.

Cooking Method:
For the Bourbon Sauce:

1. In a small saucepan,combine all sauce ingredients.
2. Mix well and bring to a simmer over low heat.
3. Simmer,stirring,occasionally,for about 5-6 minutes.

Ingredients:

• 1 pound (480 g) chicken tenders,halved
• 1 1/4 cups (310 ml) reduced-sodium,fat-free chicken broth
• 1/4 cup 960 ml) dry white wine
• 1/2 cup (125 g) thinly sliced leak or green onions
• 2 cloves garlic,peeled and minced
• 3/4 teaspoon dried tarragon leaves
• 1/2 cup (125 g) halved red grape
• 1/2 cup (125 g) halved green grape
• 2 tablespoons cornstarch
• 1/4 cup (60 ml) cold water
• salt and freshly ground black pepper

Ingredients:

• olive oil
• 1 cup (250 g) sliced mushrooms
• 8 rashers lean bacon,sliced
• unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/3 cup (350 ml) milk
• 1 cup (250 g) cooked chicken,chopped
• 13 oz (400g) tinned tomatoes,drained and chopped
• 1 teaspoon dried mixed herbs
• lasagna sheets
• 1 cup (250 ml) Greek yogurt
• 1 large egg,beaten
• 2 tablespoons grated Parmesan cheese
• sea salt and freshly ground black pepper

Cooking Method:

1. Heat olive oil in a sate pan.
2. Add sliced mushrooms and bacon and cook,stirring,for 5-8 minutes.Remove from the heat and set aside.
3. melt butter in a heavy saucepan.Add all-purpose flour and,using wooden spoon,stir well.
4. Stir in milk and bring slowly to a boil,stirring.
5. Add chicken,cooked mushrooms and bacon to the milk sauce.Stir well and season with sea salt and black pepper.
6. In a separate bowl,combine tomatoes,herbs and seasoning.Mix well.
7. Start to layer lasagna by placing some of tomato mixture in the base of ovenproof dish,followed by lasagna sheets,then by chicken mixture.
8. Continue,finishing with lasagna sheets on top.
9. In a small mixing bowl,combine beaten egg and Greek yogurt.Mix well and spread egg mixture over top of lasagna.
10. Sprinkle with grated Parmesan cheese and season with black pepper.
11. Preheat halogen oven to 400 F (200 C).
12. Place lasagna on high rack of halogen oven.Bake in preheated oven for 40 minutes.If it starts to darken on top,cover with aluminum foil.
13. Remove baked lasagna from turbo oven and serve immediately.More lasagna recipes>>>>>