Rival SCV500GF-CN warranty Rosemary RED Jacket Potatoes, Chopped

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RECIPES

RECIPES

CHUNKY VEGETARIAN CHILI

MEDITERRANEAN STUFFED CHICKEN BREASTS

1 tablespoon olive oil

3 cloves garlic, minced

1/2 cup green bell pepper, chopped

11/2 tablespoons chili powder

1 teaspoon dried oregano

1/2 teaspoon salt

1 cup zucchini, chopped chunky

1 package frozen corn kernels

1 16-ounce can stewed tomatoes, undrained

1/4 cup sour cream (optional garnish)

3/4 cup red bell pepper, chopped

1 cup celery, chopped

1 teaspoon ground cumin

1 bay leaf

1/2 teaspoon black pepper

1 cup mushrooms, chopped chunky

1 15-ounce can black beans, rinsed and drained 1 15-ounce can diced tomatoes, drained

6 boneless, skinless chicken breasts

1/3 cup oil cured olives, pit in*

1 teaspoon dried basil, oregano, or mint

1 15-ounce can of diced tomatoes, undrained 1/3 cup sun-dried tomatoes, drained from oil

and chopped (if using dry sun dried tomatoes, soak in warm water for 10-15 minutes, dry and chop)

8 ounces feta (drained and dried if necessary)

1 teaspoon minced lemon zest

1/2 teaspoon garlic powder Freshly ground black pepper

3 cups chopped fresh spinach (heavy stems removed)

1 15-ounce can pinto beans, rinsed and drained 1 28-ounce can whole tomatoes, undrained

and chopped

1/4 cup cheddar cheese, shredded (optional garnish) 11/2 cups Vidalia onion, chopped (or other large,

sweet yellow onion)

*If using pitted olives, add to slow cooker stoneware in the final hour of cooking.

1. Place 1 chicken breast between plastic wrap and, using the back of a skillet, meat
tenderizer, etc., pound until about	1	4	inch thin. Repeat with each chicken breast.
		/

1.Heat the oil in a Dutch oven or large sauté pan over medium heat.

2.Add onion, garlic, bell peppers, and celery.

3.Sauté 5 minutes or until tender and transfer to slow cooker stoneware.

4.Add remaining ingredients and cook on Low 6-8 hours or High 5-7 hours.

5.Serve over white or brown rice and garnish with sour cream and/or shredded cheese.

Serves 6-8

2.	In a separate bowl, combine feta, spinach, sun dried tomatoes, lemon zest, basil
	(or oregano or mint), garlic powder, and pepper to taste. Mix to combine.
3.	Lay chicken “skin” side down on work surface and place approximately 2
	tablespoons of feta mixture onto the wide end of the breast. Roll snugly and
	repeat with each breast.
4.	Place rolled chicken in Stoneware, seam down, and top with diced tomatoes and
	olives.
5.	1	2	1	2
	Cook on High for 2	/	hours or on Low for 3	/ - 4 hours. Serve each portion
	topped with a spoonful of tomatoes and olives.

Serves 6

ROSEMARY RED JACKET POTATOES

24 red potatoes, quartered		1	/	cup. lemon juice
	/ cup. butter, melted		2
1		2 tablespoons olive oil
	4		/	cup. fresh rosemary leaves, minced
6 teaspoons minced garlic		1
			4
1 teaspoon salt		1 teaspoon paprika
1	/ cup fresh Italian parsley, chopped
	2

1.Mix all ingredients except parsley in slow cooker stoneware.

2.Cover; cook on Low 6-8 hours or High 3-4 hours.

3.Before serving, toss with parsley.

Serves 16

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