Wild Rice and Mushroom Casserole - Slow Cooker

Have you heard that the way to a man's heart is through his stomach? It is 100% true, in my case. This past week we haven't eaten out once and I've noticed a certain happiness and contentment coming from my husband. Funny how that works :) I made all the meals in an effort to help keep money in our checking account, rather than restaurant chains, but this side effect is always welcome.

Most of the meals have come from the crock pot with massive amounts of leftovers (that's how we roll... well, survive really). This is one I've posted before. It doesn't have a photo because it's really not pretty. Of course, the picture in the book it came from looks fantastic. I'm sure if I was a photographer and actual chef I'd have a nice picture. I'm not, so I don't, and I'm ok with that.

Anyway, here you go. Hope you enjoy.

Here's a favorite from my "Rival Crock Pot Best-Loved Slow Cooker Recipes" book, and let me tell you, this one is best loved!!

Slow Cooker Wild Rice and Mushroom Casserole (with optional sausage!)
1 lb italian sausage, browned and sliced (optional)
2 T olive oil
1/2 medium red onion, finely diced
1 large green pepper, finely diced
8 oz button mushrooms, thinly sliced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
1 t dried oregano
1 t paprika
2 T butter
2 T all-purpose flour
1.5 c milk
8 oz pepper jack, Cheddar or Swiss cheese, shredded (I usually use sharp cheddar)
1 t salt
1/2 t black pepper
2 c wild rice mix, cooked according to package instructions (I usually use 2 boxes of rice-a-roni long grain wild rice mix)

1. coat slow cooker with nonstick cooking spray.
2. heat oil in large skillet over medium heat until hot. add onion, bell pepper and mushrooms. cook and stir 5-6 minutes until vegetables soften. add garlic, tomatoes, oregano and paprika. continue to cook and stir until heated through. Transfer to large bowl to cool. (add in sausage, if using)
3. Melt butter in same skillet over medium heat; whisk in flour. Cook and stir until smooth and golden, about 4-5 minutes. Whisk in milk and bring to a boil. Whisk shredded cheese into boiling milk to produce rich, velvety sauce.
4. combine cooked wild rice with vegetables in large bowl. Fold in cheese sauce to combine gently. Pour into prepared slow cooker. Cover; cook on LOW 4-6 hours or on HIGH 2-3 hours.

Skillet Arroz con Pollo

I know I'm VERY behind in posting... it's embarassing, really. But I'll just post and hope you'll all forgive me :)
 
Skillet Arroz con Pollo is a great summer dish that comes in at 373 calories for a 1-1/2 cup serving. This smelled amazing while it was cooking. I love when the aroma while you're cooking makes you so excited eat dinner. All in all, I'd make it again... and may even do so this week :)

RECIPE: (from Taste of Home Comfort Food diet Cookbook)
Yield: 4 servings
1 medium onion, chopped
1 medium sweet red pepper, cut into 1/2 inch pieces
1 garlic clove, minced
2 t olive oil
1 c uncooked long grain rice
1 can (14-1/2 oz) reduced sodium chicken broth
1/4 c sherry or water
1/2 t grated lemon peel
1/4 t salt
2 c cubed cooked chicken breast
1 c frozen peas, thawed
1/4 c sliced ripe olives, drained (we hate olives, so I didn't use any)
2 T minced fresh cilantro

1. In a large nonstick skillet coated with cooking spray, saute the onion, red pepper and garlic in oil for 1 minute. Add the rice; cook and stir for 4-5 minutes or until lightly browned.

2. Stir in the broth, sherry, lemon peel, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for about 15 minutes.

3. Stir in the chicken, peas and olives. Cover and simmer about 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro.