Day Twenty: Slow Cooker Vegetarian Stew

There's something about curry! I can't get enough! So here is yet another stew with curry. This one comes from Betty Crocker; it's vegetarian (can be vegan with a few substitutions) and a slow cooker recipe! Win!

Curried Sweet Potato and Lentil Stew

3 cups peeled sweet potatoes, cubed
1 small onion, finely chopped (1/4 cup)
1 1/2 cups ready-to-eat baby-cut carrots
3/4 cup dried lentils, sorted, rinsed
2 teaspoons olive or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped ginger root
1 clove garlic, finely chopped
1 can (14 oz) vegetable broth or 1 3/4 cups chicken broth
1 1/2 cups frozen cut green beans, thawed
1/2 cup plain fat-free yogurt

1 In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
2 In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, ginger  root and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
3 Cover; cook on Low heat setting 5 to 6 hours.
4 Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.

Day Eighteen: Alternative to Chicken Noodle Soup

I don't care for chicken noodle soup; I know know weird right? But this is from a women who would never eat chocolate cake but will indulge in the occasional brownie; contradictory I know. Anyway, I used to enjoy chicken noodle soup as a child but I haven't had any in years and haven't wanted any. I have always liked chicken and rice soup more than noodle soup, but of course I bought noodles on sale a few weeks ago. I bought orzo. Looks like rice but it's a noodle. Perfect! Luckily I found a Betty Crocker recipe to make an alternative to chicken noodle soup.

Ingredients
1 carton (32 oz) chicken broth
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 cup sliced carrots
1/2 cup chopped celery
3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
2 cups water
1/4 cup chopped fresh parsley
Salt and pepper to taste

Directions

1 In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.

2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.

3 Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.

4 Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.