Red Cabbage with Apples

Ingredients


1 medium head red cabbage, coarsely shredded (about 8 cups)
2 medium tart red apples, sliced
2 tbls sugar

3 tbls water
3 tbls cider vinegar
1 tbls butter/margarine melted
1 tsp salt
1/4 tsp pepper

1. Mix all the ingredients in slow cooker
2. Cover and cook on low heat setting for 6 - 8 hours or until cabbage is tender

Serves 8
Prep Time 15 minutes
Cook Time 6 - 8 hours

Calories 70 (calories from fat 20); fat 2g (saturated 0g); Cholesterol 0mg; Sodium 330mg; Carbohydrate 14g (dietary Fiber 3g); Protein 2g

NOTES:
I love this time of the year! Apples are in abundance and they add great flavor/texture to several recipes beyond dessert. This cabbage recipe is great with Pork and tastes great when reheated also. Getting my children to eat vegetables can be daunting at times, but luckily this seems to disappear from their plates!

Enjoy!

Italian Sun-Dried Tomato Chicken

Prep Time: 15 min.
Cook Time - LOW 7 - 8 hours

Ingredients:

1 package sun dried tomatoes (not oil packed) cut into julienne strips (about 1 cup)
8-10 chicken thighs (skinless) You can use 4-5 chicken breast halves... however they tend to get very dry
1 tablespoon dried basil leaves
1 package sliced fresh mushrooms (about 3 cups)
1 can (2.25 ozs) sliced ripe olives, rinsed and drained

(I will usually add more tomatoes, mushrooms, olives than the recipe calls for)

1. Place all ingredients in the slow cooker
2. Cover and cook on LOW heat setting for approximately 7-8 hours or until juice of chicken is no longer pink.

Makes approximately 5-6 servings

Nutritional info: (if using breast halves)
1 serving - Calories 225 (calories from fat 55); fat 6g (saturated 1g); cholesterol 75mg; Sodium 650mg, Carbs 16g (dietary fiber 4g) Protein 31g

NOTES:
I love dishes that don't require much prep and this is definitely one of them. You can use kitchen shears to quickly cut the sun dried tomatoes into julienne strips. I usually serve this with rice and a salad.

Tex-Mex Pinto Beans

Ingredients:

2 cups dried pinto beans, sorted and rinsed
1 cup chopped onion (a large onion)
2 cloves garlic, finely chopped (or you can use 1/4 tsp garlic powder or 1/2 tsp chopped garlic in a jar)
1 tablespoon chili powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 1/2 cups water

1. Mix all ingredients on 3 1/2 - 6 quart slow cooker
2. Cover and cook on high heat setting 7 - 9 hours or until beans are tender

Prep Time - 10 min
Cook Time - 7 -9 hours High setting
Serves 6

Nutritional info:
1 serving - 200 calories (calories from fat 10); Fat 1g (saturated 0g) Cholesterol 0mg; Sodium 610mg; Carbohydrate 49g (Dietary fiber 16g); Protein 15g

Note:
I serve this as a main course with hot corn bread and salad. If you want to add heat to your beans, pass the hot red pepper sauce or red pepper flakes at the table. This is an inexpensive, satisfying meal that my husband, children and in-laws all enjoy!

Enjoy!

Crockpot Chicken Tacos

• 6 boneless, skinless chicken breasts  (You can also use chicken thighs about 9-10 pcs)
• A chopped onion (optional)
• A chopped green pepper (optional)
• 1 packet taco seasoning
• 16 ounces salsa (that's 2 cups if you're using a larger bottle).
• Flour Tortillas, Corn Tortillas or taco shells
• Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

PREP Time - 10 minutes

COOK TIme - High - 4-6 hours / Low 6-8 hours

SERVES - It varies but at least 6-8 servings of 2 tortillas or tacos each person

1.  Place Chicken in the Crockpot. Add onion and pepper, if using. 

2. Mix the seasoning with the salsa and pour over chicken

3. Cover and cook on HIGH for 4-6 hours or LOW for 6-8 hours. The chicken is done when it can easily be shredded with a fork.

4. Remove the chicken from the pot and shred with a fork

If you used the onion and pepper you can remove them from the sauce with a slotted spoon to drain excess liquid. 

Serve with Tortillas/tacos and your favorite toppings.

NOTE: 

My family loves this and it very versatile. Think enchilada, quesadilla, taco salad, tortilla soup and layered nachos. I will usually add some of the liquid to the shredded chicken for additional flavor. I also use the liquid to cook my rice with...lots of flavor and a great side dish with the tacos or to use with the enchiladas!

I have also used the leftover chicken to make 

TORTILLA SOUP:

Combine the chicken taco meat with 32 ozs chicken broth, a can of mild RO-TEL Tomatoes, 1 1/2 cups frozen corn, 1 tablespoon lime juice, 2 tablespoons chopped fresh cilantro. Simmer for 15 minutes.

Serve with cheddar cheese and crumbled tortilla chips.

LAYERED NACHOS:

Layer tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.

Enjoy!

Sloppy Veggie Sandwiches

(A meatless and healthier version of Sloppy Joes)

1     cup chopped carrots

1     cup chopped celery

2/3  cup dry lentils, rinsed and drained

2/3  cup regular brown rice

1/2  cup chopped onion

1     clove garlic, minced

2     tablespoons brown sugar

2     tablespoons prepared mustard

1/2  teaspoon salt

1/8 - 1/4 teaspoon ground red pepper (depending on taste)

1     box (32ozs) Vegetable or Chicken broth

1    15 ounce can Tomato sauce

2    tablespoons apple cider vinegar

8    Whole wheat buns or french rolls - split and toasted

PREP Time - 30 minutes

COOK Time - High 3 1/2 - 4 hours (DO NOT cook on low)

MAKES - 8 servings

Slow Cooker size - 3 1/2 to 4 quart

1.  In slow cooker, combine carrots, celery, dry lentils, uncooked brown rice, onion, garlic, brown sugar, mustard, salt, and red pepper. Stir in broth

2.  Cover; cook on high heat setting for 3 to 3 1/2 hours or until rice and lentils are done. Stir in tomato sauce and vinegar; cover and cook 30 minutes more.

3.  Spoon mixture on toasted buns or rolls

Nutritional Info:
1 serving - 261 calories; 4g total fat (1g saturated fat) 0mg cholesterol; 1,036mg sodium; 50g carbs, 8g fiber, 11g protein.

Personal Notes:

I've found this to be a little dry, so I serve with a little extra sauce on the side. My kids like adding BBQ sauce to theirs.

The first time I served this, I didn't tell my family it was meatless. I told them we were having Sloppy Joe's and that I was trying a new recipe for it. They all enjoyed it and said it was heavy and very satisfying. My husband was very surprised to find out that it was meatless. He now requests it. It's very rare now, that I make sloppy joes with meat.

Enjoy!