Basalmic Greenbean and Potato salad

I have been on a MAD vinegar kick since the time I was about 10. Don't aske me to explain it, I just love vinegar, and you will too when you try this! Its a super refreshing take on potato salad, and its SOOO easy to make!


Ingredients:
1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish
Directions:
1.In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

2.Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

3.Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Crab stuffed Avocado

Now I know what you're thinking, Kate you don't eat seafood, and I know, but I do when it is this! Talk about yum! If you're still grossed out by crab (like I am, let's face it) then imitation crab is just as good, and probably less expensive too! Otherwise sub in tuna or chicken for the crab if you REALLY can't get past it.

Ingredients:
1/3 cup mayonnaise
2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives)
1 tablespoon red wine vinegar
Pinch pepper
2 chopped cloves garlic
Pinch salt
8 ounces lump crabmeat
1/3 cup chopped celery
4 pitted avocado halves

Directions:
1.In a medium bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives), 1 teaspoon red wine vinegar and a pinch pepper. Using the flat side of a knife, smash 2 chopped cloves garlic with a pinch salt; whisk the paste into the mayonnaise mixture. Stir in 8 ounces lump crabmeat and 1/3 cup chopped celery. Divide the crab salad among 4 pitted avocado halves.

Creamy Farmhouse Soup

Hands-On Time: 15 minutes
Ready In: 3 to 4 hours
Yield: 4 servings

Ingredients
1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
2 bone-in chicken thighs, skinned
1/2 teaspoon minced garlic
1 can (14 ounces) fat-free chicken broth
1/2 teaspoon dried thyme
2 ounces uncooked egg noodles
1 cup half-and-half
1/2 cup frozen green peas, thawed
2 tablespoons chopped parsley
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper


Directions

Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. Add chicken, garlic, broth and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
Add noodles to CROCK-POT® slow cooker. Cover; cook 20 minutes longer, or until noodles are done.
Meanwhile, debone and chop chicken. Return to CROCK-POT® slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.

Chicken and Sweet Potato Stew

Hands-On Time: 15 minutes
Ready In: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)
Yield: 6 servings

Ingredients
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1⁄2-inch slices
1 can (28 ounces) whole stewed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
1 cup nonfat, low-sodium chicken broth
1⁄4 cup fresh basil, chopped


Directions

Combine the chicken, potatoes, carrots, tomatoes, salt, paprika, celery seeds, pepper, cinnamon, nutmeg and broth in the 4 1⁄2-quart CROCK-POT® slow cooker.
Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.