Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.
2 lb boneless skinless chicken breast
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano leaves
½ teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of ½ medium lemon
⅓ cup water
Options for serving:
warm pita bread
Spray a slow cooker with cooking spray. Add the chicken to the slow cooker. In a small bowl combine onion, garlic, oregano, salt, pepper, olive oil, red wine vinegar, lemon juice, and water. Pour over chicken. Cook on low for 6-8 hours or high for 4-6.
To make the sauce: In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano. Salt and pepper to taste and drizzle olive oil on top. Refrigerate for 30 minutes to let the flavors blend.
Prepare chicken on warm greek pita bread with desired veggies and sauce on top.
3 to 4 very ripe bananas; mashed
Juice of two lemon wedges
1 Teaspoon Vanilla
3/4 Cup of butter, softened
1½ Cups Honey (or 2 cups white sugar, if preferred)
1½ Cups Almond Milk (or milk of your choice)
3 Cups Flour
1½ Teaspoon baking soda
Pinch of salt
Your favorite Cream Cheese Frosting
Grease a Crock-Pot® Casserole Crock™ Slow Cooker with non-stick spray.
Combine flour, baking soda, and salt in a medium bowl; set aside
In a small bowl, mash bananas and lemon juice together; set aside.
In a large bowl, using a mixer, cream the butter and honey.
Add eggs and mix well.
Stir in Vanilla and then Milk.
Gradually add in the flour mixture.
Once combined, stir in the mashed bananas.
Pour into the greased Crock-Pot® Casserole Crock™ Slow Cooker.
Cover; cook on Low for 4 hours or on High for 3 hours. (Or until center of cake no longer looks gooey).
(Note: If using an oval slow cooker, add 1 hour to the High cook time and 2 hours to the Low cook time)
Uncover and let cake cool.
Once completely cooled, ice cake with your favorite Cream Cheese Frosting and if desired, top with sliced bananas and walnuts.
2 packages (12 oz each) frozen halibut steaks, thawed
2 tbs flour
1 tbs sugar
1/2 tsp salt
1/4 cup butter
1/3 cup dry white wine
2/3 cup milk
Pat the halibut steaks dry and place them in the slow cooker. In a small bowl, combine the flour, sugar and salt.
In a sauce pan, melt the butter, and stir in the flour mixture. When well blended, add the wine and milk and cook over a mediumuntil thickened, stirring constantly. Allow the sauce to boil for 1 minute while stirring. Pour the sauce over the fish. Cover and cook on High for 2 1/2 to 3 hours. Garnish with lemon wedges.