In a 3- or 4-qt. slow cooker, combine the first eight ingredients. In a small bowl, whisk honey, water, oil, cinnamon, vanilla, nutmeg and salt until blended; stir into oat mixture. Cook, covered, on high until crisp, 1-1/2 to 2 hours, stirring well every 20 minutes.
Stir in cranberries and raisins. Spread evenly onto waxed paper or baking sheets; cool completely. Store in airtight containers. If desired, serve with yogurt.
Test Kitchen tip
Be sure to stir the granola mixture thoroughly every 20 minutes for even cooking.
Look for unsweetened coconut in the baking or health food section.
1/2 cup: 267 calories, 12g fat (2g saturated fat), 0 cholesterol, 43mg sodium, 39g carbohydrate (19g sugars, 5g fiber), 6g protein.
Originally published as Slow-Cooker Maple Nut Granola in Simple & Delicious April/May 2019
1 cup fresh or frozen pitted tart cherries, thawed
1 cup reduced-sodium chicken broth
1/4 cup chopped sweet onion
2 tablespoons honey
1 teaspoon seasoned salt
1/2 teaspoon pepper
4 boneless pork loin chops (5 ounces each)
1 tablespoon cornstarch
1 tablespoon cold water
In a 6-qt. electric pressure cooker, combine the first six ingredients; top with pork chops. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Press cancel.
Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
1 pork chop with 1/4 cup cherry mixture: 259 calories, 8g fat (3g saturated fat), 68mg cholesterol, 567mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.
Originally published as Tart Cherry Chops Crock Pot Style in Skinny Instant Pot
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 cups fresh cauliflowerets
2 jars (15 ounces each) tikka masala curry sauce
1/2 cup water
3/4 teaspoon salt
Minced fresh cilantro, optional
Naan flatbreads, warmed
In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Press cancel. If desired, top with cilantro; serve with warmed naan.
Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.
1-1/4 cups: 334 calories, 15g fat (4g saturated fat), 80mg cholesterol, 686mg sodium, 25g carbohydrate (12g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
Originally published as Saucy Indian Chicken & Vegetables in Skinny Instant Pot
In a large cast-iron or other ovenproof skillet, brown fish in butter.
In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes.
In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.
4 boneless skinless chicken breast halves (6 ounces each)
2 cups chicken broth
3 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon grated lime zest
Fresh cilantro leaves, optional
Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel.
Remove chicken. When cool enough to handle, shred meat with two forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth if necessary.
1 serving: 132 calories, 3g fat (1g saturated fat), 64mg cholesterol, 420mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat.
Originally published as Southwestern Chicken Wraps in Skinny Instant Pot
2 Mash beans in large bowl. Add cream cheese, sour cream and pimientos; mix well. Remove 1/2 cup of the cheese; refrigerate for later use. Stir remaining cheese into bean mixture. Spread into 1-1/2-qt. casserole sprayed with cooking spray.
3 Bake 20 min.; sprinkle with reserved cheese. Bake 5 min. or until cheese is melted and dip is heated through.
4 Sprinkle with onions.
Tip 1 Make Ahead Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.
Tip 2 Serving Suggestion Serve with assorted cut-up vegetables or your favorite crackers.
Total Fat 5g 6%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 105mg 5%
Total Carbohydrates 4g 1%
Dietary Fibers 1g 4%
Sugars 1g 2%
Protein 4g 8%
Vitamin A 4%
Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet.