salmon patties

crockpot chicken and dumplings

1.5 lbs chicken thighs

3-4 carrots (diced)

1-2 celery ribs (diced)

1/2 can corn

1-2 sweet potatoes (peeled, diced) or any other veggies desired

dumpling:

1 cup whole wheat flour

2 tsp baking powder

1 tsp sugar

1/2 tsp salt

1 tbsp melted butter

1/2 cup milk

Combine the first 5 ingredients, add a little water to just barely cover the chicken/veg.  Cook ~2 hrs on high until chicken is cooked.  Remove chicken and shred/dice.  Mix together dumpling ingredients.  Add chicken back to the crockpot and roll dumpling dough into small balls and add into crockpot.  Cook ~30 mins.

crockpot quinoa and bean dip/chili

1/2 cup quinoa

1/2 cup water

1 can kidney beans

1 small can or ~10 oz of desired sauce (tomato sauce, enchilada sauce, green chili sauce)

1/2 can corn (or 1 small can mushrooms and some pepperoni for pizza theme)

1 small can olives (optional, depends on desired end flavor)

1 cup grated cheese (mozzarella or cheddar depending on the above choices)

Mix quinoa, water, beans, sauce, corn/mushrooms/ect.  Cook on high ~2 hrs until liquids are absorbed.  Mix in half of the cheese, sprinkle remaining cheese over top.  Serve as a dip with tortilla chips.  If pizza themed-saute pepperoni to crisp up as a topping.

crockpot honey chicken thighs

1.5 lbs chicken thighs
soy sauce (barely coat the bottom of the crockpot)
honey (2 scoops)
balsamic vinegar, maybe 1 tsp

Mix the soy sauce, honey and vinegar in the bottom of the crockpot.  Add chicken, cook ~1.5 hrs until chicken is done.  Remove sauce and thicken in a saucepan until reduced by half.  It was still thin, put back in the crockpot with the chicken and keep warm until serving.

Maybe next time add cornstarch for a thicker sauce