Slow Cooker (or fast cook) Chicken, Okra & Sweet Potato Chili Recipe

EQUIPMENT: 5qt MP5, 5-7qt saucepan or 6qt slow cooker
TOTAL TIME: Prep: 15 min. Cook: 5 hours (Quick cook takes 1 hour 15 minutes) 

MAKES: 8 servings

Yield: 5 quarts      

This recipe is SOUP-ER good! There is a mix of sweet (cinnamon) and spicy (chili powder) which gives it a unique, yet delectable taste.

Ingredients

• 1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups) Use cone #3 with Saladmaster.                                               
• 1-2 cans (15 ounces each) black beans, rinsed and drained
• 1 pound boneless skinless chicken thighs, cubed -OR- chicken breasts.
• 3-4 cups chicken or turkey broth (real broth would be best) 
• 1 jar (16 ounces) salsa, red
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen corn
• 1/2 package of frozen okra                                               
• 1 medium onion, chopped
• 1 tablespoon chili powder
• 3 garlic cloves, minced
• 1/2 teaspoon ground cinnamon
• Shredded cheddar cheese, sour cream and tortilla chips

 

Directions

Saladmaster directions:
In 5-qt. MP5, combine the first 12 ingredients. Set temp to 350 degrees. Let Vapo-Valve click for 5 minutes. Turn to 170 degrees and cook, covered, on for 5-6 hours or until chicken and sweet potatoes are tender (if using chicken breasts, shred before serving). Serve with cheese, sour cream and chips.


Slow cooker directions:
In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 5-6 hours or until chicken and sweet potatoes are tender (if using chicken breasts, shred before serving). Serve with cheese, sour cream and chips.

Quick cook directions in Saladmaster:
In 5 or 7qt saucepan, add the first 12 ingredients, except the chicken. Bring to a boil and let simmer for 1 hour or until potatoes are soft. In Saladmaster, wait for vapo-valve to click then reduce to low for 1 hour. In another saucepan, boil chicken until cooked. Shred and add to soup. Serve with cheese, sour cream and chips. 

                                                                                                   

                                                   

Fun Fact about Crockpots and Temperatures: Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW.

Cheeseburger Soup Recipe

             

TOTAL TIME: Prep: 45 min. Cook: 10 min.

MAKES: 8 servings

Utensils: 5-qt. saucepan and small skillet     

Cheeseburger Soup Recipe photo by Taste of Home         

Ingredients

• 1 pound ground turkey
• 1 chopped onion
• 3 carrots shredded 
• 4-5 stalks of diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley or oregano flakes
• 4 tablespoons butter, divided
• 5-6 cups chicken broth
• 4 cups diced or sliced potatoes (1 & 3/4 pounds (about 6 red potatoes))                                               
• 1/4 cup all-purpose flour
• 3 cups (12 ounces) process cheese (Velveeta), cubed
• 1 & 1/2 cups milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream or Greek yogurt                 

Directions

1. In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and turkey. Cover. When Vapo Valve clicks, reduce to low for 10-12 minutes or until potatoes are done. (For regular cookware: Add the broth, potatoes and turkey; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.)                                                
2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).                           

Cleaning the SHINY Exterior of Your Saladmaster Cookware

When you get your Saladmaster cookware, it comes with an abrasive cleaner for the inside of the pans, but what about the outside??

Sometimes accidents happen and a very slightly damp cloth with a little elbow grease will get those spots and smudges off the cookware. (See below)

However, sometimes those accidents are not so small. I've never worried about whether I ruined my beloved Saladmaster, because it is of the highest quality. 

I just discovered this product: Bar Keepers Friend- SOFT cleanser. This will make the outside of your cookware look marvelous!!

Here is the story: I was boiling some water. The burner had some food in it that decided to combust and start blazing with flames all over my 3qt saucepan. The photo below is the aftermath.

I cleaned the pan and the carbon (black ash) came off, however, there was still a lot of elbow grease to be had to make it shiny. I thought to myself... "self, there must be a product out there that can beautify the shiny EXTERIOR of my Saladmaster. Not just the inside" Below is a photo of the product I used to get rid of the little but of mucky-ness (if you will) leftover. The pan was fine after the initial cleaning with just soap and water, but I wanted it to SHINE!

Here is the final product!!! Enjoy, my Saladmaster friends!

Cake Batter Smoothie

This recipe was taken from the Live Well Network. I was watching the show "Live Big with Allie Vincent" and fell in love with this recipe. Who doesn't want a does of healthy cake batter!?
Honestly, it tastes EXACTLY like licking the bowl of leftover cake mix!

Looking at the protein content, it is on the upper end. I would not recommend more then that at one time due to digestibility and waste of protein (but also, that value would change depending on your body composition. For example. I need roughly 50-61g protein and this shake easily meets 57-70% of my needs at one meal, plus factor in how much my body can digest and use at one meal). It is the equivalent to about a 5 oz. piece of meat.

Many people are worried about protein intake. Meeting protein needs is MUCH easier then one may think. Other foods contain protein like sweet potatoes, bread/grains, cheese and milk.

As far as Satiety goes, this should hold you over for a few hours.

Ingredients

• 1/2 cup Low fat cottage cheese
• 1 Scoop vanilla protein powder OR  tsp vanilla extract with plain protein powder
• 3-5 drops butter or almond extract
• 1 tbs Vanilla sugar free instant pudding mix 
• 3 Stevia packets (or sweetener of choice to taste)
• 1/2-1 cup Water (Alter this according to desired consistency)
• 5-10 Ice Cubes (Depending on how thick you like it, use less for a thinner consistency)
• Sprinkles for topping (optional)
• Frozen Strawberries (optional, use instead of ice cubes)

Directions
Blend all ingredients to desired thickness.


Nutrition Breakdown
1 Shake
170 Calories
0 g Fat
15 g Carbohydrate
3 g Sugar
20 g Protein




http://livewellnetwork.com/Live-Big-with-Ali-Vincent/recipes/Cake-Batter-Flavored-Protein-Shake/9189951

Cornbread Casserole

Casserole should be moist in the end.

Great for potlucks or holidays.


1 can creamed corn
1 can corn
1 egg (2 eggs if using oven)
Jiffy corn muffin mix
1/2-1 cup sour cream or Greek yogurt (1 cup if using oven)
1 cup shredded cheese
1/2 cup melted butter (for oven recipe- omit in Saladmaster recipe)

Optional: sautéed onions and/or jalapeños





For Saladmaster Electric Skillet:

1. Preheat skillet to 250 degrees. Spray with cooking spray.
2. In a mixing bowl, combine cream corn, corn, eggs, sour cream,  and muffin mix. Pour into electric skillet.
3. Turn the heat up to 325 and bake in a preheated oven for 30 minutes or until lightly brown.
4. Remove lid and sprinkle cheese over the top. Cook for 10 more minutes.

For Baking Dish/Oven:

1. Preheat oven to 350 degrees F. Grease a 8 x12 inch casserole dish.
2. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
3. Bake in a preheated oven for 30 minutes or until lightly brown.
4. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Sweet Italian Chili

This chili has a unique flavor. It is only slightly spicy (very kid friendly) and has an Italian and sweet taste to it. If you are looking for a standard tasting "chili" this is not it. It is very good in my opinion.
Recipe pair well with cornbread or over brown rice. Top with sour cream or Greek yogurt.
Utensils: 5 or 7 qt roaster (or MP5 or Crockpot)

INGREDIENTS

• 1 pound ground turkey
• 3⁄4 cup red bell peppers, chopped in small and large pieces
• 3⁄4 cup onions, processed, chopped in small and large pieces
• 3⁄4 cup celery, processed, chopped
• 2 cups water
• 12 ounces tomato paste (2- 6oz cans)
• 32 ounces kidney beans, 2- 16oz cans rinsed and drained
• 3/4 cup frozen corn, or one can of corn
• 1⁄2 cup parsley, chopped finely
• 2 teaspoons dried basil
• 1⁄2 teaspoon dried oregano
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons ground chili powder
• 1⁄8 teaspoon garlic powder
• dash of ground cloves
• dash of baking soda (when using home cooked beans. This reduces the potential for gas and bloating)

DIRECTIONS

1. Preheat roaster over medium heat. When several drops of water sprinkled on roaster skitter and dissipate, add ground beef, bell peppers, onions and celery. Sauté until meat is browned.
2. Add remaining ingredients, mix well to combine and cover.
3. When Vapo-Valve™ clicks steadily, turn heat to the point where the valve flutters every few
   seconds and simmer chili for 1 1⁄2 - 2 hours.
   Serve chili hot.

MP5 DIRECTIONS:

Set the temperature on the digital probe to 250°F/120°C. When Vapo-Valve™ clicks steadily, reduce temperature to 205°F/95°C and cook for approximately 1 hour.

CROCKPOT DIRECTIONS:

1. Cook ground turkey, bell peppers, onions and celery. Sauté in a skillet until browned.
2. Pour into a slow cooker.
3. Add remaining ingredients.
4. Cover and cook on low for 6-8 hours.

 

Original Recipe: http://recipes.saladmaster.com/recipe/sweet-italian-chili

 

Sweet Italian Chili Portions: 6
Food Groups		Amount Per Portion
Grains		0 ounce(s)
Whole Grains		0 ounce(s)
Refined Grains		0 ounce(s)
Vegetables		1¼ cup(s)
Dark Green		0 cup(s)
Red & Orange		½ cup(s)
Beans & Peas		¼ cup(s)
Starchy		¼ cup(s)
Other		¼ cup(s)
Fruits		0 cup(s)
Fruit Juice		0 cup(s)
Whole Fruit		0 cup(s)
Dairy		0 cup(s)
Milk & Yogurt		0 cup(s)
Cheese		0 cup(s)
Protein Foods		1½ ounce(s)
Seafood		0 ounce(s)
Meat, Poultry & Eggs		1½ ounce(s)
Nuts, Seeds & Soy		0 ounce(s)
Oils		0 teaspoon
Limits		Amount Per Portion
Total Calories		233 Calories
Empty Calories*		13 Calories
Solid Fats		13 Calories
Added Sugars		0 Calories
*Calories from food components such as added sugars and solid fats that provide little nutritional value.
Empty Calories are part of Total Calories.
Nutrients		Amount Per Portion
Protein		18 g
Carbohydrate		30 g
Dietary Fiber		8 g
Total Sugars		11 g
Added Sugars		0 g
Total Fat		6 g
Saturated Fat		1 g
Monounsaturated Fat		2 g
Polyunsaturated Fat		2 g
Linoleic Acid		1 g
α-Linolenic Acid		0.1 g
Omega 3 - EPA		0 mg
Omega 3 - DHA		11 mg
Cholesterol		38 mg
Minerals		Amount Per Portion
Calcium		56 mg
Potassium		1087 mg
Sodium		343 mg
Copper		412 µg
Iron		4 mg
Magnesium		69 mg
Phosphorus		223 mg
Selenium		18 µg
Zinc		2 mg
Vitamins		Amount Per Portion
Vitamin A		75 µg RAE
Vitamin B6		0.4 mg
Vitamin B12		0.1 µg
Vitamin C		35 mg
Vitamin D		0 µg
Vitamin E		3 mg AT
Vitamin K		15 µg
Folate		93 µg DFE
Thiamin		0.2 mg
Riboflavin		0.2 mg
Niacin		5 mg
Choline		75 mg
www.SuperTracker.usda.gov