Italian Chicken Couscous

This is one of the favorite recipes I acquired when I lived back east-- it is fabulous the first time around, yet makes great leftovers too. I plan to make it this weekend, so I'll add a picture later.

Ingredients:
1 Tbsp olive oil
2 cloves garlic (chopped)
1 can (14.5 oz) stewed tomatos, drained and 1/2 cup liquid reserved
1 lb skinless chicken breast, cut into 1/2" strips
1 medium onion, thinly sliced
1.5 tsp chopped fresh or 1/2 tsp dried oregano
1/8 tsp pepper
1.5 cup chicken broth
1 medium zucchini, sliced
1/2 package (10 oz package) of couscous (3/4 cup)

Instructions:
1. Heat oil in 10" skillet over medium heat. Cook garlic in oil for 1 minute, stirring frequently.
2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 min, stirring occasionally, until the chicken is no longer pink.
3. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes; remove from heat. Cover and let stand about 5 min. or until couscous is tender and liquid is absorbed.

Depending how you like your zucchini cooked, you can add it with the chicken and onions to make it more tender. Also, I'm not the biggest tomatoe fan, so I usually buy petite diced tomatoes. Enjoy!

Crock pot chili

I am going to post this the "old school" way, because I was not able to find this on-line.
This is my recipe to encourage Andrea to try her crock pot again. It is yummy and easy, which are two things that I enjoy. It is from "Fix it and Forget it" ~ one of the wonderful wedding gifts that has been collecting dust on the shelf. I love the name:

Colleen's Favorite Chili

2 medium onions, coarsely chopped
1 lb. ground beef, browned and drained (I have also used ground turkey, works well too)
2 garlic cloves, minced fine, or 1/2 tsp. garlic powder
3/4 cup finely diced green peppers
2 14 1/2 oz. cans diced tomatoes
3 15 oz. cans (approx.) beans - kidney and pinto (I usually do two kidney and one pinto)
8 oz. can tomato sauce
1/4 tsp. beaumonde spice, optional
1 tsp. ground cumin
1/2 tsp. pepper
1 tsp. salt
1 Tbsp., or more, chili powder
1 tsp. dried basil
1 Tbsp. brown sugar

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8-10 hours, or High 5-6 hours

What is great - cook the meat and chop the onions and peppers the night before - then it is REALLY easy to put it in the crock pot before heading to work!

I make cornbread to go with it - oh, my, goodness!!:)

Cider Brined and Glazed Turkey

Missy wanted this recipe from Epicurious.
Both RaChelle and I have made this turkey two years ago with great success. I am going to use it again this year, I think.