• 1 pound (480 g) boneless and skinless chicken thighs,cubed 
• 1 pound (480 g) small potatoes,cubed
• 1 cup chopped yellow onion
• 2 poblano peppers,seeded and cut into pieces
• 1 jalapeno pepper,seeded and finely chopped
• 3 cloves garlic,peeled and minced
• 3 cups (750 ml) fat-free low-sodium chicken broth
• 14 oz (420 ml) can unsalted diced tomatoes,undrained
• 2 tablespoons chili powder
• 1 teaspoon dried oregano

1. In a large mixing bowl,combine all sausage meatball ingredients.
2. Mix well.
3. Form into marble-size meatballs.
4. Set aside.
5. In a slow cooker,combine chicken broth,tomato paste,carrot,garlic and red pepper flakes.Mix well.
6. Add sausage meatballs.
7. Cover slow cooker and cook on low-heat setting for 5-6 hours.
8. 30 minutes before serving,add pasta.Cook until pasta is tender.
9. Stir in spinach leaves.
10. Tuirn off slow cooker.
11. Ladle soup into bowls.Sprinkle with grated Parmesan cheese and chopped fresh parsley.

Cooking Method:

1. In a slow cooker,combine all ingredients,except noodles and seasoning. 
2. Cover slow cooker and cook on high-setting for  4-6 hours,adding noodles during last 20 minutes to cook.
3. Turn off slow cooker.Discard bay leaf.
4. Season to taste with slat and black pepper.
5. Serve chicken noodle soup hot.

Cooking Method:

1. Preheat oven to 255 F (130 C) .
2. In a large saucepan,combine chicken broth and carrots.
3. Add bay leaves and bring to a boil over medium-high heat.
4. Cook until carrots are tender.
5. Remove cooked carrots from saucepan and put into a bowl.Reserve cooking liquid.
6. Season chicken thighs with salt and black pepper.
7. In a large nonstick skillet,heat olive oil.
8. Add seasoned chicken thighs and saute in a single layer until brown,for about 5 minutes per side.
9. Remove browned chicken form the skillet and transfer to baking sheet.Place to a warm oven.
10. Add dry white wine,reserved cooking liquid to same skillet,scraping up any brown bits on bottom of pan.
11. Bring mixture to a boil over medium-high heat for about 12 minutes ( reduce until liquid measures about 3/4 cup).
12.  Add sour cream to the pan,bring to a boil to reduce lightly.
13. Stir in cooked carrots and tarragon.
14. Remove chicken from the oven and return to the pan.
15. Coat well with sauce.
16. Remove from the pan and transfer to serving platter.
17. Serve hot.

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. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Season chicken breasts on both sides with salt and black pepper.
3. Add chicken to hot oil in a skillet and cook 5-6 minutes per side until cooked through.
4. Remove cooked chicken breasts from the skillet and transfer to serving plate.
5. Cover with aluminum foil and keep warm.
6. Add minced garlic to remaining olive oil and saute,stirring,10 seconds.
7. Stir in chicken broth, cream, mustard, thyme, and sage and cook, stirring constantly, until lightly thickened.
8. Stir in honey and season with salt.
9. Serve cooked chicken breasts topped with creamy mustard sauce and chopped fresh thyme.

Cooking Method:

1. Place chopped onion and zucchini in slow cooker.
2. Top with cubed lamb.
3. In a mixing bowl,combine remaining ingredients,except black olives.Mix well.
4. Pour mixture over meat in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 6-8 hours.
6. Open slow cooker and stir in black olives.Switch heat to high.
7. Cover and cook for a further 5-7 minutes.

• 14 1/2 oz (435 ml) can reduced sodium fat-free chicken broth
• 3 cups (750 ml) whole kernel corn,thawed and divided
• 4 oz (120 ml) can chopped green chilies,undrained
• 1 pound (480 g) boneless and skinless chicken breasts,cubed
• 1 large tomato,chopped
• 1 cup chopped onion
• 1/2 jalapeno chili,minced
• 2 large cloves garlic,peeled and minced
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon freshly ground cumin
• 1 cup 9250 ml) whole milk
• 4 oz 9120 g) shredded Monterey Jack cheese
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a food processor,combine chicken broth and 1 1/2 cups corn.
2. Process until smooth.
3. In a slow cooker,combine pureed corn and remaining ingredients,except milk,cheese and seasoning.
4. Cover slow cooker and cook on low-heat setting for 6-8 hours.
5. Stir in milk during last 30 minutes to cook.
6. Stir in shredded cheese,stirring until melted.
7. Season to taste with salt and black pepper.
8. Serve immediately.

• 3 medium russet potatoes,peeled and cut into cubes
• 1 cup (250 g) chopped onion
• 1/2 teaspoon seasoned salt
• 4 slices crispy cooked bacon,crumbled
• 1 cup (250 g) shredded sharp Cheddar cheese
• 1 tablespoon chicken broth
• chopped green onions

Cooked Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place half of potatoes in slow cooker.Sprinkle one-half of onion and seasoned salt over potatoes.Top with half of crumbled bacon and Cheddar cheese.
3. Repeat layers,ending with Cheddar cheese.
4. Sprinkle chicken broth over top.
5. Cover slow cooker and cook on low-heat setting for 6 hours or until potatoes are tender.
6. Remove potato mixture from slow cooker.
7. Sprinkle with chopped green onions,stir and serve immediately.

Pressure Cooker Lamb Ragu 

Pressure cooker lamb ragu.Ground lamb with vegetables and sausages cooked in pressure cooker.

• 2 tablespoons olive oil
• 1 large white onion,peeled and finely chopped
• 1/2 red bell pepper,seeded and finely chopped
• 1 pound (480 g) freshly ground lamb
• 4 lamb sausages,casings removed
• 28 oz (840 ml) can plum tomatoes in juice,crushed into bowl
• reduced-sodium chicken broth
• 3 tablespoons chopped fresh parsley
• sea salt

Cooking Method:

1. In a pressure cooker,heat olive oil over medium-high heat.
2. Add chopped onion,then reduce heat to medium and cook,stirring,until soften,about 3 minutes.
3. Stir in red bell pepper and cook for a further 1 minute.
4. Remove cooked vegetables form pressure cooker,transfer to a plate and set aside.
5. Add ground lamb and sausage meat to the pot,breaking it up with wooden spoon.Cook,stirring,until no longer pink.
6. Return cooked vegetables to pressure cooker and stir well.
7. Add tomatoes with their juices.Fill the tomato can halfway with chicken broth and pour into pressure cooker along with a pinch of salt.Stir well to combine.
8. Close pressure cooker and lock the lid.
9. Set the burner heat to high.When pressure cooker reaches high pressure,reduce heat to low.
10. Set a timer to cook for 10 minutes.
11. Remove pot from the heat.
12. Open pressure cooker and season to taste with sea salt.
13. Add fresh parsley.Cook,uncovered,over medium heat for 3-4 minutes.
14. Serve pressure cooker lamb ragu over cooked pasta.

Pressure Cooker Creamy Roasted Red Pepper Soup

Pressure cooker creamy roasted red pepper soup. Delicious vegetable soup cooked in pressure cooker.An excellent soup recipe for vegetarians!

• 1/4 cup (60 g) unsalted butter
• 1 large white onion,peeled and chopped
• 16 oz (480 ml) jar roasted red pepper,drained
• 2 large russet potatoes,peeled and cubed
• 1 jalapeno pepper,seeded
• 1 teaspoon Worcestershire sauce
• 4 cups (1 L) chicken or (for vegetarians)vegetable broth
• 2 cups (500 ml) heavy (double) cream
• salt to taste

1. Melt unsalted butter in pressure cooker over medium-high heat.
2. Add chopped onion,reduce heat to low,and cook,stirring,for 2-3 minutes or until it begins soften.
3. Add peppers,cubed potatoes, jalapeno,Worcestershire sauce and broth.
4. Close pressure cooker and set burner heat to high.
5. When pressure cooker reaches high pressure,reduce heat to low and set timer to cook for 6 minutes.
6. Remove pot form the heat and open pressure cooker with quick release method.
7. Puree soup in pressure cooker,using immersion blender.
8. Season to taste with salt.
9. Stir in heavy cream and simmer over low heat for 5-10 minutes.Do not boil.
10. Serve pressure cooker roasted red pepper soup immediately.

Slow Cooker White Chicken Chili

Slow cooker white chicken chili. Chicken with vegetables,herbs and spices cooked in slow cooker.

Makes 8 servings

• 6 skinless chicken thighs
• 1 large yellow onion,peeled and chopped
• 2 cloves garlic,peeled and finely chopped
• 14 1/2 oz (435 ml) can chicken broth
• 1 teaspoon freshly ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 2 cans (15 oz (450 ml)) each great northern beans,rinsed and drained
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro

Cooking Method:

1. In a slow cooker,combine onion,garlic,broth,cumin,oregano,salt and red pepper sauce.
2. Mix well and stir in chicken.
3. Cover slow cooker and cook on low-heat setting for 4-5 hours.
4. Remove cooked chicken from slow cooker.
5. Using 2 forks,remove bones and shred meat into pieces.
6. Return chicken pieces to slow cooker.
7. Stir in beans,lime juice and cilantro.Cover slow cooker and cook on low-heat setting for a further 15-20 minutes or until beans are hot.

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:

• 1 1/2 pounds (720 g) boneless and skinless chicken breasts
• 1 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1 3/4 cups (430 ml) nonfat chicken broth
• 10 3/4 oz (370 ml) can low-fat cream of mushroom soup
• 3/4 cup (180 g) sliced mushrooms
• 3/4 cup (180 ml) evaporated skim milk

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. Arrange chicken breasts in slow cooker.Sprinkle with garlic powder and onion powder.
3. In a mixing bowl,combine chicken broth,mushroom soup,mushrooms and milk.Mix well.
4. Pour soup mixture over chicken breasts.
5. Cover and cook on low-heat setting for 8-9 hours. More slow cooker recipes>>>>

Ingredients:

• 2 tablespoons nonfat chicken broth
• 2 pounds (960 g) boneless pork loin chops,cut into strips
• 16 oz (480 g) package frozen pepper stir-fry,thawed and drained
• 2 cups (500g) sliced fresh mushrooms
• 8 oz (240 ml) can tomato sauce
• 2 tablespoons brown sugar
• 1 1/2 teaspoons white vinegar
• 2 tablespoons Worcestershire sauce

Cooking Method:

1. Grease slow cooker with nonstick cooking spray
2. In a large nonstick skillet,heat chicken broth over medium-high heat.
3. Add pork strips and brown on all sides.
4. Drain browned pork strips well.
5. In a slow cooker,combine all ingredients.Mix well.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.
7. Remove cooked pork from slow cooker,reserving cooking liquid.
8. Transfer meat to serving platter.
9. Pour reserved sauce over and serve.More slow cooker recipes>>>>>

Ingredients:

• 14 1/2 oz (435 ml) can reduced-sodium chicken broth
• 1/4 cup 960 ml) freshly squeezed lemon juice
• 6 garlic cloves,peeled and minced
• 1 teaspoon dried oregano
• 2 teaspoons chicken bouillon
• 2 1/2 pounds (1.44 kg) skinless and boneless chicken breasts
• 2 tablespoons unsalted butter,melted
• 2 tablespoons cornstarch
• 1/4 cup (60 ml) water
• salt and freshly ground black pepper,to taste
• lemon wedges for garnish

Cooking Method:

1. In a slow cooker,combine chicken broth,lemon juice,garlic,chicken bouillon and dried oregano.
2. Stir well to dissolve bouillon.
3. Add chicken breasts and butter.
4. Cover slow cooker and cook on low-heat setting for 3-4 hours or until chicken just tender (do not overcook!).
5. Remove cooked chicken breasts from slow cooker,reserving cooking liquid, and cut into cubes.
6. In a medium pan,combine cornstarch and water.Stir well to dissolve cornstarch.
7. Add reserved cooking liquid and,stirring, bring mixture to a boil over medium-high heat.
8. Reduce heat to low and simmer for a further 1 minute.
9. Remove from the heat and set aside.
10. Season cornstarch mixture with salt and black pepper.Stir in a few drops of freshly squeezed lemon juice.
11. Pour sauce over cubed chicken,garnish with fresh chopped parsley.
12. Serve over cooked pasta with fresh lemon wedges on side.

Ingredients:

• 3/4 pound (360 g) boneless lean pork,cubed
• 15 oz (450 ml) can Great Northern beans.rinsed and drained
• 14 1/2 oz (435 ml) can chicken broth
• 1 pound (480 g) fresh tomatillos,husk removed and coarsely chopped
• 1 large yellow onion,peeled and thinly sliced
• 4 oz (120 g) can diced mild green chilies
• 6 cloves garlic,peeled and chopped
• 1 teaspoon freshly ground cumin
• 1/2 cup (125 g) fresh cilantro,chopped
• salt and freshly ground black pepper

Ingredients:

• 1 1/2 pounds (1.44 kg) ground beef or lamb
• 1/4 cup (60 g) chopped yellow onion
• 3  14 1/2 oz (435 ml) cans reduced-sodium chicken broth
• 2 cups coarsely chopped zucchini
• 1 1/2 cups (375 g) coarsely chopped tomatoes
• 2 tablespoons freshly squeezed lemon juice
• 3 cloves garlic,peeled and minced
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon snipped fresh mint
• 1/2 cup crumbled feta cheese

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
• 1 1/4 cups reduced-sodium and fat-free chicken broth
• 4 carrots,sliced
• 3/4 cup (180 g) sliced scallions
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon Thai peanut sauce
• 1 teaspoon granulated sugar
• 1 teaspoon Asian sesame oil
• 3 cups (750 g) cooked rice,warm
• salt and freshly ground black pepper,to taste