RECIPES
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Read about this month's recipe submitter - JoAnn Schatz, Mor-Gran-Sou Electric Cooperatave
Meet our recipe tester, Tammy Kear!
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SLOW COOKER TACO SOUP |
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This healthy recipe comes from NDSU Extension.
1 lb. lean or extra-lean ground beef 1 onion, chopped 1 (16-oz.) can chili beans, with liquid 1 (15-oz.) can kidney beans, with liquid 1 (15-oz.) can whole-kernel corn, with liquid 1 (8-oz.) can tomato sauce (low-sodium) 2 cups water 2 (14.5-oz.) cans peeled and diced tomatoes (low-sodium) 1 (4-oz.) can diced green chili peppers 1 pkg. taco seasoning mix (low-sodium) In a medium skillet, cook the ground beef until browned over medium heat. Drain. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and taco seasoning mix in a slow cooker. Mix to blend and cook on low setting for eight hours. Makes 10 servings. Each serving has 220 calories, 3 grams (g) fat, 30 g carbohydrate, 6 g fiber and 500 mg sodium.
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ROASTED PARMESAN GARLIC POTATOES |
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This healthy recipe comes from NDSU Extension.
2 large red potatoes 1 large russet potato 1 large sweet potato 1 medium red onion 2 T. olive oil 2 T. unsalted butter, melted 5 cloves of garlic, minced 1 tsp. dried thyme ½ tsp. dried oregano ½ tsp. dried basil ⅓ cup freshly grated parmesan ⅛ tsp. salt ⅛ tsp. pepper 2 T. parsley leaves, chopped
Preheat the oven to 425 degrees. Wash and slice potatoes and onion into ¼ inch slices*. In a round pie plate, line the potatoes and onion alternately. In a bowl, combine melted butter, olive oil, herbs, salt, pepper, parmesan and minced garlic. Drizzle the mixture over the potato and onion rounds. Brushing the herbs and parmesan left over the top. Place in the oven for 1 hour or until fork tender with crispy edges. Serve warm, with a little fresh parsley and a dash of parmesan. *Try to match the size of potatoes and onions when arranging them in the pie plate Makes eight servings. Each serving has 160 calories, 7 g fat, 3 g protein, 21 g carbohydrates, 3 g fiber and 120 mg sodium. |
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SLOW COOKER HARVEST APPLE CRISP |
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6 large gala apples ¾ cup brown sugar (or more to taste) 2 tsp. cinnamon, divided 1 tsp. lemon juice 3 cups rolled oats ⅛ tsp. salt 5 T. butter After apples have been washed, core, slice and place them into a large bowl. Top the apples with ½ cup brown sugar, 1 teaspoon cinnamon, and lemon juice. Toss to combine. Place the apple mixture in the bottom of the slow cooker. In the same large bowl, combine oats, remaining brown sugar, cinnamon, and salt. Stir until combined. Cut the butter into the bowl and stir, forming a sand-like texture. There will be small chunks of butter, which is normal. Sprinkle the mixture on top of the apples. Turn the slow cooker on high and cook for 2 hours with the cover on. After 2 hours, remove the lid of slow cooker and continue to cook for another hour. Serve with Greek yogurt or ice cream of your choosing. Makes 12 servings. Each serving has 230 calories, 6 g fat, 4 g protein, 41 g carbohydrates, 5 g fiber and 25 mg sodium.
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