Wednesday, April 30, 2008

Better For You Mac & Cheese

3 cups barely cooked macaroni
1 Tbs. red palm oil (can substitute butter)
3 cups shredded extra sharp cheddar cheese
2 cans evaporated milk
1 red bell pepper, diced
2 carrots, grated
1/4 cup onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. white pepper

Toss macaroni with oil in the crock-pot. Add remaining ingredients. Cover and cook on HIGH 2 hours, stirring once or twice.

NOTE: Serves 4.

I use red palm oil because it is high in Vitamin E and so good for you! I buy it here:

Mountain Rose Herbs. A Herbs, Health & Harmony Com

Tuesday, April 29, 2008

Coq Au Vin

4 slices thick-cut bacon
2 C. pearl onions
1 C. sliced button mushrooms
2 carrots, sliced thick
1 clove garlic, minced
1 tsp. thyme
1 tsp. fresh basil
1/2 tsp. black pepper
6 boneless chicken breast halves (about 2 lbs.)
1/2 C. dry red wine
3/4 C. chicken broth
1/4 C. tomato paste
1/4 C. all purpose flour

Cook bacon in medium skillet over medium heat. Drain and crumble. Layer ingredients in crock-pot in the following order:


Cover and cook on LOW 6-8 hours. Remove chicken and veggies. Cover to keep warm. Ladle 1/2 cup cooking liquid into small bowl; allow to cool slightly. Turn crock-pot to HIGH & cover. Mix reserved liquid, tomato paste, and flour until smooth. Retun to crock-pot; cover and cook 15 minutes.

*Serve over egg noodles.

NOTE: Serves 6.