Saturday, August 8, 2015

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


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!

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


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!



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


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.