Root veg­eta­bles add com­fort and fall col­ors to the din­ner ta­ble.

Sweet pota­toes and car­rots add color and com­fort to your au­tumn ta­ble.

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CIT­RUS RAIN­BOW CAR­ROTS

Sue Gron­holz Beaver Dam, Wis­con­sin TAKES: 25 min. • MAKES: 6 serv­ings 2 lbs. medium rain­bow or reg­u­lar car­rots, di­ag­o­nally sliced 3 Tbsp. but­ter 2 Tbsp. su­gar 11/2 tsp. grated or­ange zest 2 Tbsp. or­ange juice 3/4 tsp. salt 1/4 tsp. pep­per 1/8 tsp. ground cloves 1. Place car­rots and enough wa­ter to cover in a saucepan; bring to a boil. Re­duce heat; cook, un­cov­ered, un­til ten­der, 8-10 min­utes. Drain; re­turn to pan. 2. Add re­main­ing in­gre­di­ents. Cook over medium-high heat un­til car­rots are glazed, 2-3 min­utes, stir­ring oc­ca­sion­ally. 2/3 cup: 132 cal., 6g fat (4g sat. fat), 15mg chol., 445mg sod., 19g carb. (12g sug­ars, 4g fiber), 2g pro.

HAR­VEST­TIME CHICKEN WITH COUSCOUS

Heidi Ru­dolph Ore­gon, Illi­nois PREP: 30 min. • COOK: 3 hours MAKES: 6 serv­ings 2 medium sweet pota­toes (about 11/4 lbs.), peeled and cut into 1/2-in. pieces 1 medium sweet red pep­per, coarsely chopped 11/2 lbs. bone­less skin­less chicken breasts 1 can (141/2 oz.) stewed toma­toes, undrained 1/2 cup peach or mango salsa 1/4 cup golden raisins 1/2 tsp. salt 1/4 tsp. ground cumin 1/4 tsp. ground cin­na­mon 1/4 tsp. pep­per Couscous 1 cup wa­ter 1/2 tsp. salt 1 cup un­cooked whole wheat couscous 1. In a 4-qt. slow cooker, layer sweet pota­toes, red pep­per and chicken breasts. In a small bowl, mix toma­toes, salsa, raisins and sea­son­ings; pour over chicken. Cook, cov­ered, on low 3-4 hours or un­til pota­toes and chicken are ten­der. 2. About 10 min­utes be­fore serv­ing, pre­pare couscous. In a small saucepan, bring wa­ter and salt to a boil. Stir in couscous. Re­move from heat; let stand, cov­ered, 5 min­utes or un­til wa­ter is ab­sorbed. Fluff with a fork. 3. Re­move chicken from slow cooker; coarsely shred with two forks. Re­turn to slow cooker, stir­ring gently to com­bine. Serve with couscous. FREEZE OP­TION Place cooled chicken mix­ture in freezer con­tain­ers. To use, par­tially thaw in re­frig­er­a­tor overnight. Mi­crowave, cov­ered, on high in a mi­crowave-safe dish un­til heated through, stir­ring gently and adding a lit­tle broth or wa­ter if nec­es­sary. 11/3 cups chicken mix­ture with 1/2 cup couscous: 351 cal., 3g fat (1g sat. fat), 63mg chol., 699mg sod., 52g carb. (15g sug­ars, 7g fiber), 30g pro.

CIT­RUS RAIN­BOW CAR­ROTS

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