WEDNESDAY AUGUST 24

CHICKEN TACO

1 pounds ground chicken, coarsely ground preferred

3 tablespoons chili powder

1 (15-ounce) can kidney beans drained and rinsed

1 (15-ounce) can white beans, drained and rinsed

2 (28-ounce) cans diced fire roasted tomatoes

1 medium sweet potato (about 10 ounces), peeled and shredded

1 (15-ounce) can chicken broth

1/4 cup instant tapioca (recommended: Minute tapioca)

2 tablespoons soy sauce

1 tablespoon salt

1 tablespoon onion powder

2 teaspoons garlic powder

1 teaspoon oregano

1 teaspoon cumin

1/4 teaspoon cinnamon

Toppings: Sour cream shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Put the chicken in the slow cooker Add 3 tablespoons of the chili powder and all the rest of the ingredients, Stir everything together, cover, and cook on LOW for 6 to 8 hours.

BAKED ZUCCHINI CHIP

2 ZUCCHINI CUT 1/8 INCH THICK

1/2 CUP SEASONED DRY BREAD CRUMBS

1/8 TSP BLACK PEPPER

2 TBP GRATED PARMESON CHEESE

2 EGG WHITES

COMBINE DRY INGREDIENTS

BEAT THE EGG WHITES AND DIP THE ZUCCHINI IN EGG WHITES

ROLL IN THE DRY INGREDIENTS

PLACE ON A SPRAYED COOKIE SHEET

BAKE 475 FOR 5 MINUTES AND TURN AND BAKE 5-10 MINUTE UNTIL BROWN AND CRISPY

SLOW COOKER PORK STEW

1 pound fingerling potatoes

3 carrots, cut into 2-inch chunks

2 stalks celery, cut into 2-inch chunks

3 cloves garlic smashed

12 TSP ginger,

1/3 cup flour

salt and freshly ground pepper

3 bay leaves

1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)

1 teaspoon dried thyme

1/2 teaspoon ground allspice

1 14-ounce can diced tomatoes

Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.

Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker Add 2 cups water and the tomatoes, cover and cook on low 8 hours.

Discard the bay leaves Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

. Cover and cook on LOW for 6 to 8 hours.

Oatmeal Cookies

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup rolled oats

Cream together the butter and sugars. Blend in the egg and vanilla. Then stir in the dry ingredients until well blended. Roll into balls and place on greased cookie sheets. Bake 350 for 12 minutes or until lightly golden brown.