Blah - it's not type of recipe that I expected from Better Homes and Garden. I was very disappointe...
Blah - it's not type of recipe that I expected from Better Homes and Garden. I was very disappointed with the outcome. Now I'm trying to figure out what to do with my leftovers....
1/2 of a medium head cabbage, cut into wedges (about 12 ounces)
1 medium onion, sliced and separated into rings
1 4 1/2-ounce jar (drained weight) sliced mushrooms, drained
2 tablespoons quick-cooking tapioca
2 to 2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
2 cups purchased meatless spaghetti sauce
Grated Parmesan cheese
Hot cooked pasta (optional)
Directions
1. In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings.
Nutrition Facts
Calories 300,
Total Fat (g) 9,
Saturated Fat (g) 3,
Cholesterol (mg) 94,
Sodium (mg) 662,
Carbohydrate (g) 24,
Fiber (g) 4,
Protein (g) 35,
Percent Daily Values are based on a 2,000 calorie diet
Blah - it's not type of recipe that I expected from Better Homes and Garden. I was very disappointed with the outcome. Now I'm trying to figure out what to do with my leftovers....
Blah - it's not type of recipe that I expected from Better Homes and Garden. I was very disappointed with the outcome. Now I'm trying to figure out what to do with my leftovers....
10/28/2009 08:40:12 PM Report Abuse