Coq au Vin [slow-cooker]

EASY COQ AU VIN 

[slow-cooker recipe]

(low-calorie: about 326 per serving)

1 8-oz package mushrooms, halved
4 medium carrots, cut into 1/4-inch slices
1-1/2 cups frozen pearl onions [or 1 white onion, cut into big chunks]
Non-stick cooking spray
5 to 6 large cooking thighs, skin removed
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup dry red wine [or red cooking wine]
1/2 cup chicken broth
2 Tblsp tapioca
2 Tblsp red wine vinegar
1-1/2 tsp herbes de Provence
3 cloves garlic, minced
2 Tblsp fresh parsley, chopped
4 cups hot cooked whole grain wide noodles

• In a 4-5qt slow cooker, combine mushrooms, carrots, and onions. Set aside.
• Lightly coat a large non-stick skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of chicken thighs with 1/4 tsp of the salt and 1/4 tsp pepper. Add chicken thighs to skillet, meaty sides down. Cook about 6 minutes or until brown, turning once. Add chicken to cooker.
• Add wine to skillet; bring to boiling. Reduce heat; simmer for 2 minutes, using a wooden spoon to scrape up brown bits from bottom and sides of skillet. Remove from heat. Stir in broth, tapioca, vinegar, herbes de Provence, garlic, the remaining 1/4 tsp salt and pepper. Pour over chicken in cooker.
• Cover and cook on low-heat setting for 5 to 5-1/2 hours or on high-heat setting for 2-1/2 to 2-3/4 hours. [I recommend the high-heat setting. The carrots will still have a little bit of a bite to them still!]
• Sprinkle with parsley; serve with noodles.

recipe from Better Homes and Gardens "Skinny Slow Cooker" magazine, 2013

TOMATO BASIL & PARMESAN SOUP

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery 
1 cup finely diced carrots 
1 cup finely diced onions 
1 tsp dried oregano or 1 T fresh oregano 
1 T dried basil or 1/4 cup fresh basil 
4 cups chicken broth 
½ bay leaf 
½ cup flour 
1 cup Parmesan cheese 
½ cup butter 
1-1/2 cups half and half, warmed
1 tsp salt 
¼ tsp black pepper 

•  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. 
• About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. 
• Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end). 
•  Cover and cook on LOW for another 30 minutes or so until ready to serve.

recipe directly from We pass the time of day to forget how time passes Jan 23rd, 2012