Crockpot Apples

by Christi Jardine- Provident Living Leader

We have 3 apple trees in our yard and by this time of year the apples are getting softer and not as good to eat fresh but are fantastic to cook with. Here is one of my favorite healthy ways to use up these apples. 

This week I added a 1/2 a bag of fresh cranberries. It made wonderful chunky cran/apple sauce. If your family likes smooth more than chunk, put the cranberries in the blender to chop them up before adding to the crock pot. Give it a try. It makes your house smell great! This week I might add a cup of blueberries from our berry order. 

Here is the recipe:

Peel and core enough apples to fill your crock-pot. Golden delicious apples work well because they are already sweet. (If you use a tart apple you will have to add sugar or another sweetener of your choice, to taste.) Sprinkle with cinnamon and enough sugar to taste and cook on low for 4-8 hours. Stir to mix up apples and juice.  Serve warm. Yum!

*Sometimes, I start this at night and when we wake up it makes a great warm breakfast with toast on a cold winter’s day. It also makes your house smell wonderful! The leftovers are  great to take to school in a small plastic container. On a snowy day the kids love to come home to a warm bowl of apples. It makes a healthy after school snack.

Recipe of the Week: Italian Meatball Heros

Pillsbury Casseroles and Slow Cooker Jan/Feb 2011

from:  Amanda Peterson- 8th Ward Provident Living Leader 

2 bags (16 oz each) frozen cooked Italian-style meatballs, thawed

2 jars (26 oz each) tomato pasta sauce

1 jar (8 oz) sliced pepperoncini peppers (Italian peppers), drained

12 hoagie buns, split

12 slices (1 oz each) provolone cheese, cut in half

2 tablespoons chopped fresh basil leaves

1.      Spray 3 to 4 quart slow cooker with cooking spray.  In slow cooker, gently mix thawed meatballs, pasta sauce and peppers. 

2.    Cover; cook on Low heat setting 6 to 8 hours. 

3.     On bottom half of each bun, place 2 half-slices of cheese.  Spoon about 5 meatballs with sauce over cheese.  Sprinkle each with about 1/2 teaspoon basil ribboned.  Cover with top halves of buns. 

Serves lots! This would be a great main dish for a large group and quick to prepare! Try it at your next neighborhood or family party!

**Pepperoncini peppers, also called Tuscan peppers, are a variety of chili pepper with a slightly sweet and spicy-hot flavor.  They are most often sold pickled. (Look for them bottled next to the pickles.)

Recipe of the Week

Lime Chicken Tacos

Deseret News, Nov. 2006, adapted by Christi Jardine -8th Ward

(Everyone I share this with decides it is their new favorite dinner!)

1 ½ lbs. boneless skinless chicken breasts

3 T. lime juice

1 T. chili powder

1 c. frozen or canned corn

1 c. chunky salsa

I also add:

1 c. of black beans (or just use the whole can)

12  6-inch flour tortillas

Sour cream

Shredded cheddar cheese

Shredded lettuce

Chopped tomatoes
Salsa or pico de gallo

Place chicken in a crock-pot. Pour lime juice and chili powder over chicken. Cover and cook on low for 5-6 hours or until tender. There will be quite a bit of juice in with the chicken.  Remove chicken, shred and return to the crock-pot, mixing the chicken back into the broth, so the chicken  will be moist. (The shredded chicken will absorb all the broth back into it.) Then stir in corn, salsa and black beans. Let the mixture heat through in the crock pot until ready to serve.

Serve chicken mixture on tortillas topped with remaining ingredients. Roll up and enjoy! (or serve over tortilla chips).

*I also serve the chicken as pile-ons over rice without the tortillas and we love the chicken served on buns with lettuce and a tomato. It makes great leftovers because it is so versatile and takes minimal preparation time!

Serves: 8-10

*This is a great recipe for a large group. Just make several crock-pots full and serve buffet style. Everyone can choose their own toppings.

Meal in Minutes Adjustment:

***You can also make this recipe in a quick meal by using canned chicken or by using leftover chicken. Just drain part of the broth from the can of chicken and put it in a sauce pot with the other first 6 ingredients. Warm until heated through. Then serve as stated above.