Lucky Black-eyed Pea Salad

Servings: 6-8
Prep: 20 minutes

1 16 oz pkg frozen black-eyed peas (or field peas)
1/4 c chopped fresh cilantro
1/4 c red pepper jelly
1/4 c red wine vinegar
2 Tbsp olive oil
1 jalapeño pepper, seeded and minced (optional)
1/4 tsp salt
1/4 tsp freshly ground pepper
1 c diced red bell pepper
1/3 c diced red onion
2 large fresh peaches, peeled and diced (canned would probably work)
2 c torn watercress (or arugula)

Prepare peas according to pkg directions, simmering only until al dente; drain, and let cool 1 hour.

Whisk together cilantro and next 6 ingredients in a large bowl. Add cooked black-eyed peas, bell pepper, and onion, tossing to coat; cover and chill 8 hours. Stir peaches into pea mixture just before serving, placing mixture on top of watercress/arugula, or dump it all together.

This is amazingly GOOD...and good for you. Lynne made it using field peas, which had a nice crunch to them, along with a tangy taste. Yum!

Greek Chicken with Couscous

Prep time: 15 minutes
Servings: 8

2 pounds skinless, boneless chicken breast halves
2 14 ½ oz cans diced tomatoes with basil, oregano, and garlic, undrained
1 ½ cups water
2 6 oz pkgs couscous with toasted pine nut mix
1 c crumbled feta cheese (4 ounces--I used 6 oz)
½ c pitted kalamata olives, coarsely chopped

Cut chicken into ½ inch pieces. Place chicken in slow cooker. Add undrained tomatoes and 1 ½ c water.

Cover and cook on low for 5-6 hours, or on high for 2 1/2-3 hours. Stir in couscous, cover and let stand for five minutes. Fluff couscous with fork.

To serve, spoon couscous mixture on plate. Sprinkle with feta cheese and olives.

Serve with a salad and bread.

I made this tonight for Bob and Lynne, and Mike and Jennie. Everyone said this is a keeper! Haley, these olives are not the green ones that you don't like:)

Creamy Potatoes and Kielbasa

4-6 Servings

1 package (28-ounce size) frozen hash brown potatoes
1 pound fully cooked kielbasa or polish sausage, cut into 1/4" slices [I used turkey kielbasa.]
1 can (10 3/4-ounce size) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
1/2 cup water [I just used 1/2 can of water.]

In a slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours, or until the potatoes are tender.

Crockpot Chicken Teriyaki

Ingredients
■3 lbs. chicken tenders [can use bone-in chicken]
■2 8-oz. cans crushed pineapple
■1/2 C. chicken broth
■1 C. teriyaki sauce
■3 Tbs. soy sauce
■1/4 tsp. crushed red pepper flakes
Directions

Place chicken in crock pot. Pour remaining ingredients over chicken. Cover and cook on low for 7-8 hours.

Original recipe HERE

Here's a link to another one to try. Mix everything and then freeze. Throw in the crockpop the morning that you want it for dinner.
http://www.cdkitchen.com/recipes/recs/283/Dump_Teriyaki_Chicken56155.shtml

Applesauce Chicken

4 frozen chicken breast halves or thighs
1 ½ c applesauce (or more)
1 Tbsp dried onion flakes, or 1 yellow onion, chopped finely
1 Tbsp apple cider vinegar
1/4 tsp cinnamon
½ tsp black pepper
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)

A 3-4 quart crockpot is the best size for this. If your pot cooks fast, err on the lower end of cooking time.

Put frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or on high for 3-4.

Serve over rice.

Super Bowl Dip

1 package Velveeta - (16 oz)
1 can chili - no beans
1 pound medium or spicy sausage -- browned, crumbled

You can heat this on the stove until the cheese melts and it all mixes together, or put it in the crockpot on LOW until blended and heated through --- then keep it there to serve. I serve with sturdy chips, fritos or even pita pieces. If you are trying to be healthy, serve it with celery sticks. GREAT for Super Bowl Sunday.