Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, October 21, 2015

meal ideas ~ colorful and tasty fall meals

 Looking for something that has fall colors and excellent flavors? 
they're here....Steve and I both love sauerkraut and curry, and these colorful fall dishes satisfy those flavor cravings. 

Kraut, Pork, and Potatoes
The delicious pairing of pork and potatoes makes this easy slow cooker meal a go-to comfort food recipe. It is chock-full of protein and can be thrown together in 15 minutes.
 
1 1/2 pounds tiny red new potatoes, quartered
1 14 3/4 - ounce can sauerkraut
1 teaspoon caraway seeds (more if you love this spice)
1 tablespoon packed brown sugar
2 pounds boneless pork shoulder
2 tablespoons stone ground mustard
1/2 teaspoon ground black pepper
1 cup beer
1/4 cup chopped fresh parsley

 In a 3-1/2- to 4-quart slow cooker, place potatoes, sauerkraut, and brown sugar

 Cut pork shoulder in 1 1/2-inch pieces, trimming away and discarding any excess fat. In a medium bowl combine pork, mustard, and pepper; toss to coat. Place pork in the cooker. 

Pour beer over the mixture. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Skim fat from cooking juices. Serve in shallow bowls with juices and garnished with parsley.

Curried Chicken, Barley, and Vegetables
For an Indian-inspired meal that won’t derail your diabetes meal plan, make curried chicken and vegetables ahead of time in the slow cooker. Top the finished product with peanuts, raisins, and green onions.  Makes: 8 servings Carbs Per Serving: 34
Serving Size: 1 chicken thigh plus 3/4 cup barley mixture

 2 cups packaged peeled fresh baby carrots
 1 cup regular pearled barley
 1 1/2 teaspoons minced garlic
 3 cups coarsely shredded cabbage
 8 bone-in chicken thighs, skin removed
 2 tablespoons orange marmalade
 5 teaspoons curry powder
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 3 1/2 cups reduced-sodium chicken broth
 1/2 cup unsalted peanuts, coarsely chopped
 1/4 cup raisins
 1/4 cup sliced green onions

 In a 5- to 6-quart slow cooker combine carrots, barley, and garlic. Top with cabbage and chicken thighs.

 In a small bowl, whisk together orange marmalade, curry powder, salt, and pepper. Spread over chicken. Pour broth over mixture in slow cooker. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.

Garnish each serving with peanuts, raisins, and green onions.

Opps! you may not see this by email until Thursday, kind of missed the deadline- 
however, doesn't change the taste of these wonderful recipes. enjoy!

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