Chicken Stew with Apples

1 tbs olive oil
1 large red bell pepper, seeded and coarsely chopped
1 large red onion, cut in thin wedges
2 medium size Granny Smith apples
4 skinless, bonelesss chicken breast halves (about 1 lb) cut into bite size pieces
2 small zucchini, sliced in 1/2 inch thick rounds
1 tbs minced fresh garlic
2 1/2 cups chicken broth
2 tbs chopped fresh thyme or 1 tsp dried thyme, crumbled
2 tsp coarsely ground black pepper
1/2 tsp salt
1 package (20 oz) frozen butter nut squash chunks

Heat oil in a 4-5 qt pot over medium heat. Add bell pepper and onion. Cook, stirring occasionally, 4-5 minutes or until onion is softened.
Meanwhile core and coarsely choppe the apples (leave skin on if desired).
Add apples, chicken, zucchini, garlic, chicken broth, thyme, pepepr and salt to pot. Bring to a boil, reduce heat, cover and simmer 8-10 minutes, stirrin goccasionally, until zucchini is crisp-tender.
Stir in buttnut squash. return to a boil, reduce heat, cover and simmer 3-5 minutes longer or until vegetables are tender and chicken is cooked through. Serve immediately.
Serves 4.

Meatball Stew

1 lb ground beef
1 1/2 tsp salt
1/2 tsp pepper
4 medium potatoes, peeled and cut into chunks
1/2 cup water
1/2 cup ketchup
1 1/2 tsp cider vinegar
1/2 tsp dried basil
3/4 cup frozen peas

In a bowl, combine the beef, 1 tsp salt, and 1/4 tsp pepepr. Shape into 1 inch balls. In a large skillet over medium heat, brown meatballs on all sides, drain.

Place the potatoes, carrots and onion in a 3 qt slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil and remainging salt and pepepr; pour over meatballs.

Cover and cook on high for 4 3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender.

Vegetable Chowder

5 cups water
5 tsps chicken bouillon granules
8 medium potatoes, cubed
2 medium onions, chopped
1 medium carrot, thinly sliced
1 celery rib, thinly sliced
1/4 cup butter, cubed
1 tsp salt
1/4 tsp pepper
1 can (12 oz) evaporated milk
1 tbs minced fresh parsley

In a 5 qt slow cooker, combine the first nine ingredients. Cover and cook on high for one hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through.

Chicken Soup 1

2 lbs boneless meat cut into 6 or 8 pieces

3 cups water or broth

1 carrot, sliced

8 potatoes

1 onion, sliced

6 pieces squash

6 ears of corn on the cob

1/2 green pepper

1/2 cup rice or noodles

cilantro, paprika, oregano, black pepper and salt to taste

1/2 lb gresh green beans



Put the chicken to boil at a low heat wit the onions, green pepepr and all the spices. When the meat is tender, add the potatoes, carrot and green beans. After 10 minutes, add the squash, rice or noodles, and corn. Cook until the corn and the potatoes are tender.



Option: use beef.