Ingredients

• 2 cups chopped carrots
• 2 cups chopped potatoes
• 1-1/2 cups chopped parsnips
• 1 clove garlic, minced
• 2 bay leaves
• 1 teaspoon dried sage, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 14-ounce can chicken broth
• 1 10-3/4-ounce can condensed cream of chicken soup
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup shredded cheddar cheese (2 ounces)
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 2 tablespoons milk
• 2 tablespoons butter, melted

Directions

1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.

4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.

5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.

Ingredients

• 2 14-1/2-ounces cans golden hominy, drained
• 1 4-ounce can chopped green chili peppers, undrained
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
• 1 14-1/2 ounce can tomatoes, undrained and cut up
• 2 14-1/2 ounces cans reduced-sodium chicken broth
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 2 tablespoons snipped fresh cilantro
• Fat-free dairy sour cream (optional)

Directions

1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.

• 4 cups coarsely chopped cabbage
• 3 cups peeled, cubed potato
• 1-1/2 cups sliced carrots
• 1 pound cooked kielbasa, sliced
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon ground black pepper
• 2 14-ounce cans reduced-sodium chicken broth

DIRECTIONS

1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

Makes 4 or 5 servings.
Source: Better Homes and Gardens

1 (3 pound) boneless, skinless turkey breast
2 teaspoons olive oil
1 1/2 cups finely chopped fresh mushrooms
3/4 cups finely chopped onion
1 clove garlic, minced
Dash of dried thyme
1/4 cup minced fresh parsley
3 tablespoons currants
2 tablespoons chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup unsweetened apple juice
2 tablespoons honey
1/8 teaspoon dried thyme
1 small clove garlic, crushed

Cornbread: Combine first 4 ingredients in a medium bowl and make a wellin the center. Combine milk, egg substitute and oil and add into thewell in the dry ingredients. Mix together just until dry ingredientsare moistened. Pour batter into a loaf pan and bake at 400 degrees for10-12 minutes or until lightly browned. Cool in the pan on a wire rack.

Glaze: combine apple juice, honey, 1/8-teaspoon thyme and crushedgarlic in a small bowl and mix well. Place turkey breast roll seam sidedown on a rack in a baking dish and brush with apple juice mixture.Shield turkey breast with foil and bake at 325 degrees for 1 hour,basting frequently with apple juice mixture. Uncover and bake another30 minutes or until meat thermometer reads 170 degrees. Remove stringand let roll stand for 10 minutes before cutting into 12 slices.

Makes 12 Servings
Serving Size: 1 slice (approx 3 ounces turkey and 4 ounces stuffing)

• 2 tablespoons vegetable oil
• 4 boneless, thin cut pork loin chops
• Salt and ground black pepper
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, minced

1. Heat oil in a large skillet over low heat. Sprinkle both sides of pork with salt and pepper. In a small bowl whisk together broth, soy sauce, vinegar, brown sugar, garlic and ginger; set aside.
2. Increaseheat to medium-high. When wisps of smoke start to rise from the pan,add pork; saute until golden brown, about 4 to 5 minutes on each side.Transfer chops to a plate, cover and keep warm.
3. Add broth mixture to empty skillet; simmer to blend flavors and thicken, about 4 to 5 minutes. Serve sauce with pork chops.

• 4 (6 ounce) salmon fillets
• 1/3 cup Dijon mustard
• 4 large cloves garlic, thinly sliced
• 1 red onion, thinly sliced
• 1 teaspoon dried tarragon
• salt and pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray.
2. Arrange thesalmon skin side down in the prepared pan, and lightly coat with theDijon mustard. Place the garlic and onion slices on the salmon fillets.Season with tarragon, salt, and pepper.
3. Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.