Apple Coleslaw with Cranberries & Pecans

1/2 c. mayonnaise

4 T. balsamic vinegar

2 T. extra-virgin olive oil

2 T. salad oil (such as canola)

4 T. maple syrup

1 t. kosher salt or to taste 

1/2 t. black pepper or to taste 

1 large apple cut into matchsticks or very thin slices (any kind will work)

4 cups shredded green cabbage (1 package pre-shredded) 

1/2 medium red onion, thinly sliced

1/2 c. dried cranberries (I used less-sugar Craisins)

2 T. chopped fresh parsley or a little more to taste

1/2 c. candied pecans*

In a large bowl, whisk together mayonnaise, balsamic vinegar, olive oil, salad oil, maple syrup, salt, and pepper until smooth. (Note: this makes double dressing, a very good idea when it's this delicious!)  

Add apple pieces and submerge in the dressing to coat. 

Add cabbage, red onion, dried cranberries, parsley, and pecans. Toss with tongs or 2 spoons to mix and distribute dressing. Serve immediately, or cover and refrigerate for about 30 minutes to allow flavors to blend together.

If making ahead: this "apples first" method will keep the apples from turning brown. Put the rest of the ingredients on top of the dressing, adding the cabbage last, but don't mix until ready to serve. That will keep the cabbage from wilting. Even if it wilts, though, it will still taste good! 

Serves 8 as a side. 

*Also good with plain or toasted slivered or sliced almonds, pistachios, pepitas, or sunflower seeds. 

Adapted from bowlofdelicious.com.

Slow Cooker Double Tomato-Caper Sauce

4 c. grape tomatoes

2 c. chopped onions

2 c. finely chopped red bell peppers

1/3 c. sliced oil-packed dried tomatoes, drained and patted dry

4 cloves garlic, minced

1/2 c. water

2 T. red wine vinegar

1/2 t. crushed red pepper

1/2 c. chopped fresh basil

1/4 c. drained capers

1 T. olive oil

1/4 c. heavy cream

4 c. hot cooked mostaccioli or penne pasta

In a 4-5-qt. slow cooker stir together tomatoes, onion, bell peppers, dried tomatoes, garlic, water, red wine vinegar, and red pepper. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Turn off slow cooker. Stir in basil, capers, and oil. Cover and let stand 15 minutes. Use a potato masher to coarsely mash tomatoes in sauce. Stir in cream.

Serve sauce over hot cooked pasta.

Makes 6 servings. 

Adapted from Slow Cooker: Bring on the Cozy, p. 90.  

Slow Cooker Balsamic Chicken

6 skinless, boneless chicken breasts

2 t. dried Italian seasoning, crushed

1/2 t. salt

1/4 t. black pepper

1 medium red onion, halved and thinly sliced

6 cloves garlic, thinly sliced

1 14.5-oz. can diced tomatoes with basil, oregano, and garlic, undrained

2/3 c. balsamic vinegar

4-1/2 c. hot cooked spaghetti or other pasta

1/2 c. finely shredded Parmesan cheese

Chopped fresh parsley, orange zest, and crumbled goat cheese (optional)

Place chicken in a 5-6-qt. slow cooker. Sprinkle with Italian seasoning, salt, and pepper. Top with onion and garlic. Add tomatoes and balsamic vinegar. Cover and cook on LOW 5-6 hours or HIGH 2.5-3 hours or until chicken is cooked through.

Remove chicken from sauce in cooker. Thinly slice chicken. Serve chicken and sauce over pasta. Top with parsley, orange zest, and goat cheese, if using.

Makes 6 servings.

Adapted from Slow Cooker: Bring on the Cozy, p. 87.  

Slow Cooker Mexican-Style Red Rice with Shrimp

Nonstick cooking spray

1 32-oz. carton reduced-sodium chicken broth

1-2/3 c. converted (parboiled) rice, such as Ben's Original

1 c. water

3/4 c. chopped green bell pepper

1/2 c. chopped onion

1 fresh jalapeno pepper, halved, seeded (if desired), and finely chopped

2 t. ground cumin

2 t. chili powder

1 t. salt

2 lb. fresh or frozen peeled, deveined medium shrimp, thawed if frozen and tails removed

1 14.5-oz. can fire-roasted diced tomatoes, undrained

2 T. chopped fresh cilantro

Lightly coat a 3.5 or 4-qt. slow cooker with cooking spray.

Combine chicken broth, rice, water, green bell pepper, onion, jalapeno pepper, cumin, chili powder, and salt in the slow cooker. Cover and cook on HIGH for 2-1/2 hours.

Stir in shrimp and tomatoes. Cover and cook on HIGH until shrimp are opaque, 10-15 minutes more. 

Just before serving, stir in cilantro.

Makes 6 servings.

Adapted from Slow Cooker: Bring on the Cozy, p. 78.  

Slow Cooker White Chicken Chili

1 T. olive oil

2 lbs. boneless, skinless chicken thighs, trimmed

1 c. chopped red onion

1 T. minced garlic

1-1/2 t. ground cumin

1 t. dried oregano

2 c. unsalted chicken broth, divided

1 15-oz. o-salt-added Great Northern beans, drained and rinsed

2 4-oz. cans diced mild green chiles, drained

2-1/2 oz. one-third-less fat cream cheese, softened

2-1/4 t. kosher salt

1 c. thinly sliced green cabbage

1 medium avocado, halved and sliced

1/4 c. chopped fresh cilantro

Lime wedges

Heat oil in a large skillet over medium-high heat. Add half the chicken and cook until browned, 4-5 minutes. Turn and cook another 2 minutes. Transfer browned chicken to a 5-7-qt. slow cooker. Repeat process with remaining chicken (no need to add more oil).

Add onion, garlic, cumin, and oregano to skillet and cook over medium-high heat, stirring often, until onion is softened and spices are toasted, about 2 minutes. Stir in 1/2 c. chicken broth and remove from heat. Stir to loosen browned bits. Transfer mixture to slow cooker.

Stir beans, chiles, cream cheese, salt, and remaining 2-1/2 c. chicken broth into chicken mixture in slow cooker. Cover and cook until chicken is tender, about 3 hours on HIGH or 6 hours on LOW.

Remove chicken from slow cooker and let cool 5-10 minutes. Shred into bite-sized pieces using two forks. Stir mixture in slow cooker to incorporate all ingredients; stir in shredded chicken.

To serve, ladle chili into bowls. Top with cabbage, avocado, and cilantro. Serve with lime wedges.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 43.