Mini Twice-Baked Potatoes

INGREDIENTS

Serves 8-10
5 pounds baby red potatoes
Olive oil
1 teaspoon salt
1 teaspoon pepper
Filling:
½ cup melted butter
1 cup sour cream
1 cup cheddar cheese, finely shredded
¾ cup bacon, diced
⅓ cup green onion, minced
1 teaspoon salt
1 teaspoon pepper
Topping:
⅓ cup cheddar cheese, divided
⅓ cup cooked bacon, divided
Garnish:
¼ cup minced chives



PREPARATION

1. Preheat oven to 425˚F/220˚C.
2. Wash potatoes thoroughly and poke holes in each potato with a fork.
3. Place potatoes in a bowl and sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
4. Place on a baking sheet covered in foil and bake for 35 minutes, or until potatoes are tender that a fork can go through the center flesh easily.
5. Let cool for 10 minutes or until potatoes can be handled comfortably.
6. Reduce oven temperature to 375˚F/190˚C.
7. Cut off tips of both ends of each potato.
8. Using a melon baller or metal teaspoon, carve out the center each potato.
9. Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
10. Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
11. Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
12. Using a small spoon, stuff each of the hollowed out potatoes with the filling.
13. Bake for 5-7 minutes.
14. Top each potato with cheddar cheese and bacon.
15. Return to oven and bake for 3-5 minutes or until cheese is melted.
16. Garnish with green onion.
17. Enjoy!

Slow Cooker Lemon And Garlic Chicken

Servings: 4

INGREDIENTS
1 whole chicken (based on the size of your slow cooker - a 1.3kg chicken should just about fit into a 3.5L slow cooker - while a 6.5L would probably fit a 2kg chicken)
4 lemons
10 garlic cloves divided (8 whole and 2 halved)
4 sprigs rosemary
Salt
Pepper



INSTRUCTIONS
1. Remove any giblets etc. from the cavity of the chicken, sometimes in a small bag.
2. Stuff chicken with 1 sprig of rosemary, 1 lemon (quartered) and 4 cloves garlic.
3. Season all sides of the chicken with salt and pepper.
4. Remove both ends of a lemon, cut in half to create very thick slices.
5. Line the bottom of the slow cooker with 4 lemon slices, 4 whole garlic cloves and a sprig of rosemary.
6. Put the chicken in the slow cooker.
7 Cut 2 garlic cloves in half and put all four pieces on top of the chicken along with the 2 remaining lemon slices.
8. Garnish with 1-2 more sprigs of rosemary. Put the lid on the slow cooker and set to high for 4 hours.
9. Place cooked chicken under the grill (broil) for 10 minutes to crisp the skin (optional).
10. Allow chicken to rest for 10 minutes before carving and serving. Leftover juices in the slow cooker are mostly lemon juice with a bit of chicken fat and can be used sparingly as a strongly flavoured sauce.
11. Enjoy!

Slow Cooker Chicken Fajitas

RECIPE:

SERVES 10

Ingredients:
- 1 Red Bell Pepper / sliced
- 1 Yellow Bell Pepper / sliced
- 1 Green Bell Pepper / sliced
- 1 Yellow Onion / sliced
- 2 lbs Boneless Skinless Chicken Breasts / cut in half
- 2 Tbsp. Taco Seasoning*
- 4 Cloves Garlic / diced
- 1 Lime
- 1 10 oz Can Diced Tomatoes With Green Chiles / drained


For serving: (optional)
Flour Tortillas
Cheese
Sour Cream
Guacamole

*To make your own Taco Seasoning at home: (or use pre-made taco seasoning mix)
- 1 Tbsp. Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- 1/3 tsp Oregano
- 1/2 tsp Paprika
- 1 1/2 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Corn Starch

Add half of the sliced peppers and onions to your slow cooker. Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime.
Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!

Slow Cooker Three Cheese Lasagna

RECIPE:

- No-boil lasagna noodles
- 1 jar marinara sauce
- 1 cup ricotta cheese
- 1.5 cups mozzarella cheese
- 2 cups whole spinach leaves
- 1 cup red, orange, or yellow bell pepper, diced
- 1/4 cup yellow onion, finely chopped
- 1/4 cup grated parmesan
- 2 Tbsp. basil, chopped


Spread 1/4 cup marinara sauce on the bottom of a 5 or 6 quart slow cooker. Break lasagna noodles to fit inside, and line the bottom. Layer on 1/2 cup ricotta cheese, 1/2 cup mozzarella, 1 cup spinach, 1/2 cup bell pepper, 1/8 cup onion, and 1/2 cup marinara. Repeat. Top with one more layer of noodles and pour on remaining marinara sauce. Top with mozzarella cheese, parmesan, and basil. Cook on high for 2 hours. Enjoy!