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Side One - Cut Out Below -
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Crock-Pot
Chicken with Yams, Prunes, and Apples
Adapted
from the University of California Cooperative Extension-Nutrition,
Family, and Consumer Science Program.
- 2-3
chicken breasts (skinless, boneless)
- 2
small apples, cored and sliced (leave
peels on)
- 1
cup celery, sliced in 1/2 inch pieces
- 1
cup onion, coarsely chopped
- 1
cup black beans, rinsed (look for black
soybeans)
- 2
Tbsp. whole wheat flour
- 2
cups chicken or vegetable broth (may
also use miso broth)
- 2
sweet potatoes, cooked, peeled and sliced into large
chunks (cook in microwave or use left
over from previous day or may use canned yams)
- 10-15
prunes, pitted (cherry essense flavor
is very nice)
- parsley
for garnish
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Side Two- Cut Out Below -
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Crock-Pot
Chicken with Yams, Prunes, and Apples
(cont.)
Directions:
- Spray
frying pan with non-stick cooking spray or use a small
amount of olive oil.
- Brown
chicken well on both sides. Remove from pan.
- Arrange
apples, celery, onions, beans, in crock-pot. Sprinkle
with flour. Pour broth over vegetables. Place browned
chicken pieces over veggies. (I cut them into thick
slices). Place sweet potatoes and prunes over chicken
pieces.
- Cover
crockpot, cook on high for 4-5 hours.
Serve
over whole wheat cous-cous (follow directions on the box
- this takes about 5 minutes to prepare). Sprinkle with
chopped parsley for garnish. Serve with whole grain bread,
green salad and fresh fruit.
Easy,
quick to throw together, yummy meal filled with cancer
fighting ingredients.
Makes
4 generous servings.
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