Barbecue Chicken and Apple Slaw

Barbecue Ingredients:
2 large boneless skinless chicken breasts, each cut in half (approx. 1 lb)
2 large organic apples, peeled and diced
1 vidalia onion, diced
4 slices bacon or turkey bacon, cooked and crumbled (optional)
1 cup BBQ sauce (I recommend Bone Suckin' Sauce. It is sugar free and all of the ingredients are healthy) or use your favorite sauce

Directions:
1. Put the chicken, apples, onion, bacon and BBQ sauce in a slow cooker and cook on low for 6-8 hours.
2. While the chicken is cooking, make the slaw OR make the slaw a day ahead of time (I think it is better if it sits in the fridge for a while before serving.)
2. After the chicken is cooked through, shred with 2 forks and stir the crockpot mixture together well. 


Slaw Dressing Ingredients:
6 T non-dairy yogurt (unflavored and unsweetened) or you can use full fat coconut milk or you could use a healthy mayo, like avocado oil mayo
4 T apple cider vinegar
1T + 1t dijon mustard
1T + 1t pure maple syrup
2 cloves garlic, minced
salt and pepper to taste

Remaining Slaw Ingredients:
2 apples, cut into thin strips
2 cups cabbage, finely shredded
1 carrot, shredded

2 green onions, diced

Directions:
Combine dressing ingredients in a shaker or bowl and mix well. Pour over top of remaining slaw ingredients in a large bowl and toss well. Refrigerate until ready to use. Serve on top of barbecue.

This is a favorite among my nutrition clients. I saw the original recipe at closetcooking.com, but altered it and listed different alternatives for some of the ingredients. Enjoy!

Crockpot Beef and Broccoli Recipe

Ingredients

1 pound boneless beef top round steak — trimmed of fat, cut into cubes
8oz sliced mushrooms (optional)
1lb broccoli, cut into florets
1 large onion, cut into thin wedges
1 cup uncooked brown rice
2 cups fat free beef broth
1/4 cup reduced sodium soy sauce
4 cloves garlic, minced
1 tsp ground ginger (optional)
1/2 tsp black pepper
2 tbsp Red Roasted Chili Paste (like the kind from Thai Kitchen)
2 tsp sesame oil
1 tbsp cornstarch or arrowroot starch
2 tbsp water

Directions:

In 3 1/2 to 4-quart slow cooker, combine oil, beef, mushrooms, onion, broth, garlic, chili paste, soy sauce, pepper, and ginger; mix well.
Cover; cook on low setting for 6-8 hours.
About 35 minutes before serving, cook rice in water as directed on package.
Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well.
Add broccoli into beef mixture, then stir in the starch.
Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice. (Not everyone in my family likes broccoli, so I will steam my broccoli and serve it on the side.)

Crock Pot Chicken Marsala

Ingredients:

4 boneless skinless chicken breasts
1/4 cup all-purpose flour or 2T tapioca starch
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
3/4 cup marsala wine (3/4 c white wine + 3 t brandy)
3/4 cup low sodium chicken broth
2 tablespoons butter, broken into small pieces
8 ounces fresh mushrooms, sliced

Directions:
Put the chicken breasts in a 5 quart crock pot. They can go in frozen, but make sure they don't overlap as much as possible.

Mix the flour, salt, pepper, and basil, and sprinkle over the chicken.

Pour the wine and broth into the crockpot.

Dot the butter over the chicken and dump the mushrooms on top.

Cook LOW for 6 hours.

When the 6 hours are up, take the chicken out and place on the serving dish. Stir the sauce a little, and spoon the sauce over the chicken.

Serve over pasta or rice or quinoa.
I ate red quinoa and broccoli with mine. Jim had rice of course. 

Herbed Chicken with Vegetables (in the crock pot)

This is one of my new favorite dishes! So easy to fix, tastes great and it's good for you!

Ingredients:  

3 to 4 pounds chicken pieces
1 onion chopped into large chunks
2 cups whole baby carrots
2 medium potatoes, cut in 1-inch chunks
1 1/2 cups chicken broth
1/2 cup white wine
2 medium celery ribs, cut in 2-inch chunks
2 slices bacon, diced
1 bay leaf
1/4 t dried thyme
1/4 t black pepper
1 T dried parsley
1 t dried tarragon
1 t grated lemon peel
1 T fresh lemon juice
1/2 teaspoon salt, or to taste
1 T cornstarch or tapioca starch
1/4 c water

Directions:
In slow cooker, combine chicken, onions, carrots, potatoes, broth, wine, celery, bacon, bay leaf, thyme and pepper. Set on low and cook 8 to 10 hours. 
Set aside.
Remove chicken and vegetables to a separate dish and keep warm. 
Pour juices into a saucepan. Stir in the parsley, tarragon, lemon zest and lemon juice, along with salt to taste. Bring to a boil. Add starch to 1/4 c water until it dissolves. Add to juices in saucepan and stir until it thickens. Spoon over chicken and vegetables. 

Great with biscuits~