Asian Chicken

 Asian Chicken

     Ingredients:
     1 green pepper, cut into stips
     1 yellow pepper, cut into strips
     1 onion, chopped
     2 cloves garlic, minced
     1 8-oz. can sliced water chestnuts, drained
     1 4 1/2-oz. jar whole mushrooms, drained
     1/2 tsp ground ginger
     4-6 boneless chicken breasts
     4 Tbs hoisin sauce
     1 tsp cayenne pepper

     Directions:
     Place red pepper, green pepper, yellow pepper, garlic, water
chestnuts, mushrooms and ginger in stoneware; stir to blend. Place
chicken
breast on top of vegetables. Drizzle hoisin sauce over top of chicken
and
sprinkle with cayenne pepper. Cook on Low for 8 hours or High for 4
hours.

     This recipe is from www.crock-pot.com

Glaze of Glory Candied Carrots

Glaze of Glory Candied Carrots PER SERVING (1 cup): 94 calories, 1.25g fat, 286mg sodium, 21.5g carbs, 3g fiber, 10g sugars, 1g protein -- POINTS® value 1* Let these babies cook all day! There are carrots, peppers, and onions in a fruity, yummy sauce. All the sweet goodness of glazed carrots without the gooey, gloppy, sugary calories. Ingredients: One 32-oz. bag (about 6 cups) baby carrots 1 onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/4 cup sugar-free apricot preserves (like the kind by Smucker's) 2 tbsp. brown sugar (not packed) 1 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown) 1 tbsp. cornstarch 1 tsp. cinnamon 1/2 tsp. salt, or more to taste 1/4 tsp. nutmeg Optional: black pepper, cayenne pepper, ground ginger Directions: Place all veggies in the crock pot. In a small dish, combine preserves, brown sugar, butter, cinnamon, salt, and nutmeg. Stir well. Top veggies in the crock pot with this mixture. Use a large spoon to stir the contents of the crock pot up a bit. (Don't worry if the preserves mixture isn't completely distributed.) Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, stirring occasionally (if you're around to do it; if not, it's okay). Once veggies are cooked, turn off the heat on the crock pot. Give contents a good stir, ensuring that the sauce is evenly distributed. In a small dish, combine cornstarch with 2 tbsp. cold water, and stir until cornstarch has dissolved. Add to crock pot and mix well. Leave pot uncovered for 15 minutes to allow sauce to thicken. Stir and, if you like, add additional salt and optional ingredients to taste. Then enjoy! MAKES 7 SERVINGS SOURCE: HUNGRY GIRL