Slow Cooker Mexican Beef Stew

Prep Time: 5 minutes
Start to Finish: 9 hours, 35 minutes
6 Servings

2 lb beef stew meat
28 oz can diced tomatoes, undrained
1 C frozen small whole onions
1 t chili powder
1.25 package taco seasoning mix
15 oz canned black beans, drained and rinsed
11 oz canned whole kernel corn with red and green peppers, drained
1. In 3 1/2 – 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.

2. Cover; cook on Low heat setting 9 to 11 hours.

3. Stir in taco seasoning mix, using wire whisk. Stir in beans and corn. Increase heat setting to High. Cover; cook 15 to 30 minutes or until thickened.


Chicken Niçoise

Prep Time:10 min
Start to Finish:35 min
makes:4 servings

4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4 cups dry white wine OR chicken broth
2 medium red bell peppers, sliced
6 Kalamata olives (2 oz), pitted, chopped
3 cloves garlic, finely chopped
1/2 cup frozen small whole onions
1 tablespoon Italian seasoning
2 cups hot cooked rice
1. Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.

2. In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.

3. Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.