GREEK STUFFED PEPPERS

GREEK STUFFED PEPPERS

Serves 4.

• 4 large bell peppers

• 1 (15 oz.) can cannellini beans, rinsed and drained

• 1 c. crumbled feta (4 oz.)

• 1/2 c. uncooked couscous

• 4 green onions, white and green parts separated, thinly sliced

• 1 tsp. dried oregano

• Coarse salt and ground pepper

• Lemon wedges, for serving

Directions

Slice a thin layer from the base of each pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops and place in a medium bowl. Remove ribs and seeds from peppers.

Sprinkle peppers with greens from green onions; serve with lemon wedges.

Oven method: Preheat oven to 350 degrees. Use a 5-quart Dutch oven with a tight-fitting lid instead of the slow cooker; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Finish as indicated above.

Nutrition information per serving:

Calories259Fat7 gCarbohydrates39 gSaturated fat4 gProtein11 gDietary fiber6 g

SWEET AND SOUR COUNTRY RIBS

• 1/2 c. ketchup

• 1/2 c. packed light-brown sugar

• 1/2 c. cider vinegar

• 1 tbsp. mustard powder

• 1/2 tsp. cayenne pepper

• 4 lb. country-style pork ribs, separated into single ribs

Directions

In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper.

Add ribs to slow cooker and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high for 6 hours (or on low for 10 hours). Serve ribs drizzled with pan juices.

Oven method: Preheat oven to 350 degrees. Use a 5-quart Dutch oven with a tight-fitting lid instead of the slow cooker; add 1 cup water. Cover; bake until ribs are tender, about 21/2 hours to 3 hours. Finish as indicated above.

Calories470Fat33 gCarbohydrates17 gSaturated fat12 gProtein23 gDietary fiber0 g

CHILI CHICKEN TACOS

Serves 4.

• 2 lb. boneless, skinless chicken thighs (about 6)

• 4 garlic cloves, thinly sliced

• 1 to 2 tbsp. chopped canned chipotle chilies in adobo

• 1 tbsp. chili powder

• Coarse salt and ground pepper

• 8 hard corn taco shells

• Cilantro, shredded cheese, lime wedges and sour cream, optional

In slow cooker, combine chicken, garlic, salsa, chilies, chili powder, 1 teaspoon salt and 1/4 teaspoon pepper. Cover; cook on high for 4 hours (or on low for 8 hours).

Transfer chicken to a serving bowl and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings if desired.

Oven method: Preheat oven to 350 degrees. Use a 5-quart Dutch oven with a tight-fitting lid instead of the slow cooker; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Finish as indicated above.

Nutrition information per serving:

Calories416Fat15 gCarbohydrates21 gSaturated fat3Protein47 gDietary fiber2 g

Serves 8.

• 1 tbsp. cornstarch

• 8 medium carrots, cut into thirds

• 2 medium onions, each cut into 8 wedges

• Coarse salt and ground pepper

• 2 tbsp. Worcestershire sauce

Directions

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper and toss.

Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables and drizzle with Worcestershire sauce. Cover; cook on high for 6 hours (or on low for 10 hours).

Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve. Serve roast with vegetables and pan juices.

Nutrition information per serving: