CHICKEN APPLE ARUGULA GOAT CHEESE SALAD

 

 

olive oil

two green onions peeled and sliced

2-3 chicken breasts, cut into 1 inch pieces

1 tart green apple, thinly sliced

baby arugula leaves - enough for salad for four

1/2 cup toasted chopped walnuts ( I toasted mine in skillet with green onions)

1/4 cup goat cheese - broken up into little pieces

lemon juice

salt & pepper

 

Heat stick-free frying pan to medium heat.  Add Tbs. olive oil and lightly saute' the green onions and walnuts.  Remove from pan.   Add another Tbs olive oil and cook the chicken breast pieces, stirring occasionally, until just cooked through.  Sprinkle some salt on the chicken while you are cooking it.  Remove from pan and chill.

 

When chicken has cooled, toss together in a serving bowl the onions, walnuts, chicken, sliced green apple, arugula, walnuts and goat cheese.  Sprinkle with olive oil, lemon juice, salt & pepper to taste.

 

yum



 

CROCK-POT ZUCCHINI CHILI

GLUTEN FREE

 

3 small zucchini

2 Tbs olive oil

1 large onion

1 red bell pepper, seeds & ribs removed and chopped

3 garlic cloves, minced

3 Tbs chili powder

2 Tbs of your favorite mixed seasoning

2 tsp dried oregano

1 cup vegetable stock/broth

1 or 2 cans red kidney beans, drained and rinsed

1 28 ounce can crushed tomatoes

1 4oz can diced mild green chilies

2 Tbs tomato paste

1 Tbs sugar

 

Rinse and trim zucchini.  Cut zucchini into quarters lengthwise, and then into 1/2 inch slices.  Place in slow cooker.

 

Heat oil in medium skillet over medium-high heat.  Add onion, bell pepper, garlic, and cook, stirring frequently, for approx. 3 minutes or until onion is translucent.  Reduce the heat to low and stir in chili powder, oregano and favorite seasoning mix.

Cook for 1 minute, stirring constantly.  Scrape mixture into the slow cooker.

 

Add stock, kidney beans, crushed tomatoes, green chilies, tomato paste, and sugar.  Stir well.

 

Cook on low for 6-8 hours.

 

yum

 



SWEET & SOUR PORK IN CROCK POT

2-3 pound lean pork roast

1 cup sugar ( seems like a lot, but it mellows out)

1/2 cup white vinegar

4 Tbsp soy sauce

4 Tbsp ketchup ( I thought I had some but didn't so used BBQ sauce instead and it was good)

20 ounce can of crushed pineapple ----drain juice before using in mixture.

Spray skillet with Pam.

Brown roast in skillet around all sides by turning in skillet. (basically any fat around the sides will brown and crisp).

place pork roast in crock pot.

use skillet to put all the other ingredients in and mix together. Bring to a boil and then pour over the pork roast in crock pot.

Cook on low 4 hours.

( the pork roast I had was almost 5 lbs. I used the same ingredients but cooked on low 5 hours to be sure it was done. It was done perfectly)

When done slice the roast on plate and use the juice mixture to pour over it. If you want the juice to be thicker like gravy then mix a little cornstarch with a little water and then mix that in with the juice while it's hot.

After it was done i sliced it into separate portions and put it back in crock pot to absorb juices while fixing the rest of food.

........it was really good. I made rice and zucchini with it.

The recipe also says that the next day they took the pork roast that was left over and pulled it apart into shredded pork and put in tortilla with some of the pineapple sauce mixture and ate it that way..