Slow Cooker Duck Stew

4 duck breasts, skinless/boneless

3 Tbsp Worchesterchire sauce

1 Tbsp garlic powder

1/2 tsp pepper

3 Tbsp vegetable oil

3 Tbsp tomato paste

2 cans beef broth

1 can petite diced tomato

2 packages frozen stew veggies (or fresh stew veggies - carrots, onions, celery, potatoes)

1 package pre-cooked sausage, cut into slices

2 cans navy beans, drained and rinsed or 3 cups cooked beans.

Cut duck breasts into 1/2 inch cubes and combine with next 4 ingredients in a ziploc bag. Refrigerate for at least 1 hour, up to overnight.

In a skillet over med-high heat, dump bag of duck breasts and sauce and brown duck pieces. While duck is cooking, combine veggies, diced tomatoes (with juice), sausage, and 1 can of broth in slow-cooker. Add duck after it's browned. Put skillet back on the stove, add tomato paste and cook for a few minutes to wake up the flavors. Add the other can of beef broth to the tomato paste, scraping up any bits on the bottom of the pan, and stir to combine. Pour over all other ingredients in slow-cooker.

Cook on high for 30 minutes then reduce to low for at least 5 hours (the longer it goes, the more tender the duck gets!) Stir in the navy beans 30 minutes before serving.

Note: To cook dried navy beans, allow for at least 3 hours to prep. Then follow these instructions.

Chicken and Lentils

2 large chicken breasts, cooked and diced

1 lb. lentils (rinsed and sorted)

1 Tbsp olive oil

1/2 large or 1 small onion, finely diced

2 large carrots, finely chopped

2 cloves garlic, pressed

2 Tbsp tomato paste

6-8 cups chicken broth

1 cup tomato sauce/soup (I had roasted red pepper/tomato soup on hand)

1 Tbsp lemon juice

2 Tbsp balsamic vinegar

salt

In a 12" skillet with high sides, saute' onion until soft. Add carrots and garlic and saute' 3-4 minutes. Add tomato paste and stir to wake up flavors for a minute. Add 6 cups of broth and bring to a boil. Add lentils, reduce heat to simmering. Simmer until lentils are tender (refer to package for approximate time - my package said 15-20 but it took closer to 40), adding more broth if needed. The end result should be thick with little liquid. Once lentils are soft, stir in soup/sauce and chicken and cook an additional 5-10 minutes. Stir in lemon juice and balsamic vinegar, and season with salt to taste.

Notes: This made a TON - will have enough for 6 or 7 leftover containers - great for freezing lunch meals! Victoria ate her whole bowl - amazing!