SPARERIBS, CABBAGE ‘N KRAUT

3 to 4 lb lean pork spareribs, cut into serving size pieces
salt to taste
pepper to taste
1 small can sauerkraut
1/2 small head of cabbage, thinly sliced
1 large onion, thinly sliced
1 apple, quartered, cored, and sliced
1 tsp caraway seeds or dill weed
1 cup water
1 tsp salt

Sprinkle spareribs with salt and pepper to taste. Brown spareribs for 30 minutes in a heavy skillet or broiler pan. Put alternate layers of spareribs, sauerkraut, cabbage, onion,and apple in CROCK-POT. Add caraway seeds or dill weed to the water and pour over all. Cover and set to Low for 6 to 8 hours or high for 4 to 5 hours. Stir several times during the cooking process if using the high setting.

CREAMY, CHUNKY CHICKEN SOUP

1 1/2 lbs boneless, skinnless chicken breasts, cut into 2-inch strips

2 tsp vegetable oil

2/3 cup finely chopped onion

2 medium carrots, chopped

2 celery ribs, chopped

1 cup frozen corn

2 cans (10 3/4 oz ea) condensed cream of potato soup, undiluted

1 1/2 cups chicken broth

1 tsp dill weed

1 cup frozen peas

1/2 cup half-and-half cream

In a large skillet, over medium high heat, brown the chicken in the oil. With a slotted spoon, transfer the chicken to a 5-quart slowcooker or crockpot. Add the onion, carrots, celery, and corn. In a medium mixing bowl, whisk the soup, broth and dill together until well blended. Stir the mixture into the slowcooker. Cover the cooker and set on low. Cook soup for 4 hours or until the vegetables are tender. Stir in the peas and the cream. Cover and cook another 30 minutes or until heated through.

Enjoy!

For more of Linda’s recipes and diabetic information, visit her at http://diabeticenjoyingfood.squarespace.com