Versatile Vinaigrette

1/2 c apple cider vinegar
3 heaping tablespoons of dijon mustard
3 tbs garlic powder
salt and pepper to taste
1 c olive oil
~1 c parmesan

Mix the vinegar, mustard, and garlic together.  Slowly whisk in the oil, then add the parmesan, salt and pepper.

Chicken Tikka Masala

I adapted the recipe from here. 


5 boneless, skinless chicken breasts
1/2 onion, finely diced
4 cloves garlic, minced
2 tablespoons grated fresh ginger
1 can crushed tomato
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons garam masala
1 tablespoon cumin
1/2 tablespoon paprika
3/4 teaspoon cinnamon
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 bay leaves


Add to slow cooker:

1 1/2 cups plain greek yogurt 

1 can evaporated milk

Frozen mixture

Cook on high for 4 hours.  Keep warm until ready.  Add Sri Racha to taste.

Sun Dried Tomato Chicken

3 chicken breasts
1/2 c sun dried tomatoes, drained
1 c ricotta
garlic



Wrap in foil.  Freeze.  Place foil-wrapped packages in slow cooker and cook for 4 hours on high.

Asian Chicken with Broccoli

1 bag frozen broccoli
2 tbs Chinese rice cooking wine
3 chicken breasts, frozen
3 tablespoons tamari
3 tablespoons hoisin sauce
2 tbs minced fresh ginger (I used leftovers from  making homemade ginger ale.
1 tbs minced garlic
1 teaspoon sesame oil

 Mix together all ingredients and freeze.  When ready, put in slow cooker and cook on high for 4 hours.