My sister Lesley passed these recipes on to me with rave reviews. I look forward to trying both.
French Rice and Lentil Soup
6 c chicken/veg broth
1 c lentils, rinse, uncooked
2 med carrots finaly diced
1 small onion, finely diced
2 celery stocks finely diced
1/4 c uncooked rice
2 T minced garlic
1 t dried thyme
1/2 t salt
1/8 pepper
Put everything in crock pot low for 8 hours or high for 4.Top with sour cream and parsley
Autumn Herbed Chicken with fennel and squash
3 to 4 pounds chicken
salt/pepper to taste
1/2 c flour
2 T olive oil
1 fennel bulb finely sliced
1/2 butternut squash, peeled, seeded, and cubed
1 t dried thyme
3/4 c chicken broth
1/2 c apple juice
Season chicken with s/p and flour, heat oil brown chicken. Place in crock pot add other ingredients.
Cook on high for 2-4 hours or on low for 5-7. Serve over rice or pasta, garnish with basil and rosemary
6 c chicken/veg broth
1 c lentils, rinse, uncooked
2 med carrots finaly diced
1 small onion, finely diced
2 celery stocks finely diced
1/4 c uncooked rice
2 T minced garlic
1 t dried thyme
1/2 t salt
1/8 pepper
Put everything in crock pot low for 8 hours or high for 4.Top with sour cream and parsley
Autumn Herbed Chicken with fennel and squash
3 to 4 pounds chicken
salt/pepper to taste
1/2 c flour
2 T olive oil
1 fennel bulb finely sliced
1/2 butternut squash, peeled, seeded, and cubed
1 t dried thyme
3/4 c chicken broth
1/2 c apple juice
Season chicken with s/p and flour, heat oil brown chicken. Place in crock pot add other ingredients.
Cook on high for 2-4 hours or on low for 5-7. Serve over rice or pasta, garnish with basil and rosemary
