Allrecipes – August-September 2019

ALLRECIPES.COM 104 AUG/SEPT 2019

SLOW COOKER

PORK CACCIATORE

HANDS-ON 10 MIN TOTAL 4 HR, 25 MIN

SERVES 4 SUBMITTED BY SNEAKYTEAKY

★★★★ 192 REVIEWS

2 Tbsp. olive oil

4 (1- to 11/2-inch-thick) boneless

pork chops (about 11/2 lb. total)

1 onion, halved lengthwise and

thinly sliced crosswise

1 (8-oz.) pkg. fresh mushrooms, sliced

1 green bell pepper, sliced into strips

1 (15-oz.) jar pasta sauce

1 (15-oz.) can diced tomatoes, drained

1/2 cup dry white wine

2 large cloves garlic, minced

1 tsp. dried Italian seasoning

1/2 tsp. dried basil

4 slices mozzarella cheese

Grated Parmesan (optional)

1. Heat 1 Tbsp. oil in a large skillet over
   medium-high heat. Brown chops 2 minutes
   per side; transfer to a 6- to 8-qt. slow cooker.


2. Reduce heat to medium. Add remaining
   1 Tbsp. oil and onion to skillet; cook, stirring
   occasionally, until onion is browned, about
   7 minutes. Add mushrooms and bell
   pepper; cook, stirring occasionally, until
   vegetables are soft, about 7 minutes.
   Transfer to slow cooker, along with pasta
   sauce, tomatoes, wine, garlic, Italian
   seasoning, and basil. Tuck chops into mixture.


3. Cook on Low 8 hours or on High 4 hours.
   Top each chop with mozzarella, sauce, and, if
   using, Parmesan. If desired, serve over pasta.
   armagazine.com/pork-cacciatore
   PER CHOP: 614 CAL; 31G FAT (10G SAT); 35G PRO;
   42G CARB (8G FIBER, 26G SUGARS); 1,485MG SODIUM

ORANGE, HONEY, AND SOY

CHICKEN (photo on previous page)

HANDS-ON 15 MIN TOTAL 40 MIN

SERVES 4 SUBMITTED BY APRIL LEIGH

★★★★ 116 REVIEWS

1 Tbsp. vegetable oil

1 1/2 lb. boneless, skinless chicken

breasts, diced

2/3 cup orange juice (2 oranges)

1/4 cup reduced-sodium soy sauce

1/4 cup honey

1 Tbsp. garlic paste or minced garlic

1 Tbsp. ginger paste or minced ginger

1/4 tsp. black pepper

Hot cooked brown rice

Green onion and orange slices

1. Heat oil in a large skillet over medium-high
   heat. Add chicken and cook until no longer
   pink, about 8 minutes. Remove from skillet.


2. Stir juice, soy sauce, honey, garlic, ginger,
   and pepper into skillet; bring to a boil. Cook,
   stirring occasionally, until sauce reduces to a
   sticky glaze, 15 to 20 minutes. Return chicken
   to skillet and heat through. Serve over hot rice;
   garnish with green onion and orange slices.
   armagazine.com/orange-honey-soy-chicken
   PER 3/4 CUP: 384 CAL; 8G FAT (1G SAT); 41G PRO;
   36G CARB (0G FIBER, 22G SUGARS); 497MG SODIUM

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