Two "Kelly Approved" Tasty Recipes! Cabbage & Apples + Asian Zucchini Salad

CROCKPOT CABBAGE & APPLES RECIPE

A few months ago, I came up with this recipe because I had cabbage, apples, and a bunch of beer leftover from a cocktail party I hosted. This is what I came up with after searching recipes… and it is delicious!

INGREDIENTS:

1 large onion, chopped

2 apples, chopped

1 tbsp avocado oil (can sub olive or canola)

1 head cabbage, chopped

1 cup of beer + ½ c chicken broth (can sub 1 ½ c chicken broth)

3 tbsp spicy brown mustard

1 tbsp garlic, chopped

2 tbsp apple cider vinegar

1 tbsp honey, agave, or maple syrup

DIRECTIONS:

Put the chopped onion and apple in the crockpot with the oil until they begin softening with crockpot on medium-high. Then add the rest of the ingredients. Cover and stir occasionally (every 30 min). Cook until cabbage is soft, about 3-4 hours (depending on your crockpot, may be more or less time). Enjoy with pork tenderloin or chicken and a side of barley!

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ASIAN ZUCCHINI SALAD RECIPE

INGREDIENTS

3 large                   summer squash/zucchini (yellow + green)- sliced into strips

2 large                   bell peppers (red, orange, and/or yellow)

1 tsp                      garlic

1 tbsp                    sesame oil

2 tbsp                    sesame seeds

1 tbsp                   low-sodium soy sauce

2 tbsp                    cilantro leaves, chopped

1 tbsp                    lemon juice

DIRECTIONS

1. Using vegetable peeler, peel zucchini into very thin strips.

2. Chop peppers and mix with zucchini

3. Mix all of ingredients together and chill.

NUTRITION: Makes 5 servings. Per serving: 100 calories, 5 g fat, 127 mg sodium, 12 g carb (4 g fiber), 3 g protein, good source of Vitamin C! Nutrition Info determined by DietMaster Pro Software.