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!