Greek Style Quinoa Burgers

via Martha Stewart
Ingredients
Serves 4

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally

Directions

1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Crock Pot Rotisserie Chicken

via Real Food Allergy Free
Ingredients:

• 4 tsp Salt
• 2 tsp Paprika
• 1 tsp Cayenne Pepper
• 1 tsp Onion Powder
• 1 tsp Thyme
• 1 tsp White Pepper
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder

• 1-2 Onions, chopped (optional)
• 6-8 Yellow Potatoes (optional)

Instructions:

1. Combine spices in a small bowl.

2. If necessary, remove giblets from inside of chicken. Rinse inside and outside of chicken and pat dry with paper towels.

3. Massage chicken with spice mixture.

4. Place onions and potatoes in the bottom of the CrockPot and lay the chicken on top. I usually put some onions inside the chicken too.

5. Cover and cook on low 4-6 hours or until chicken is falling off the bone.

Saffron Basmati Rice

via Steamy Kitchen

Ingredients:
2 cups Basmati Rice
3 ½ cups Broth (chicken or vegetable)
1 pinch Saffron threads soaked in 2T hot water for 10 minutes
1 tsp Salt
2 T olive oil
½ cup diced onions

Directions:
1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.
2. Once it starts boiling, immediately cover and turn to low heat.
3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

Pork Chop Marinade

Ingredients:
1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder

Directions:
Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!

Crock Pot Chicken and Rice

Source: Stick a Fork in It
Ingredients:

2-4 frozen boneless skinless chicken breasts

1 pkg. (8 oz.) cream cheese (let sit out to soften)

1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice

Directions:
Stir the cream cheese, cream of chicken, and seasoning together in the crockpot. I actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer cut it up into strips for easier eating. How easy is that!?

Slow Cooker Chicken Caesar Sandwich

Source: Sweet Treats and More
Ingredients:
2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns
Directions:
1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Slow Cooker Buffalo Chicken Wraps

Via Betty Crocker. Serves 8

Ingredients:
2 lb boneless skinless chicken thighs                                           
1/2 tsp salt                                                                            
3/4 cup buffalo wing sauce (from 12-oz jar)
3/4 cup ranch dressing
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce

Directions:
1. In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
2. Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).
3. With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce.
4. To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.