Chicken Fricassee

This works great as a normal meal or as leftovers/served the next day. Letting it sit for a while will let the flavors blend and make it even more tasty.

Ingredients:
3 celery stalks
1 carrot
2 tomatoes
2 leeks
1/2 head of cabbage
4 boneless, skinless chicken breasts
1/2 cup dry white wine
2 garlic cloves, crushed
2 tsp chopped tarragon
1 tsp celery seed
1 bay leaf
3 cans (14.5 oz) chicken broth
salt and pepper to taste

Directions:
1. Prepare the veggies. Cut the celery and carrot into 1" pieces; quarter, skin, and seed the tomatoes; wash and trim the leeks, removing the tough green end, split them, then cut into 1/2" pieces; chunk the cabbage into 4-6 pieces.

2. Grease a 5 qt pan with cooking spray and lightly brown the chicken breasts on each side.  Season the chicken with salt and pepper before browning. We used whole breasts this time but will try them with each breast cut into 2-3 pieces next time.

3. Add the leeks, celery, garlic and wine and cook for 5 minutes

4. Add everything else, bring to a boil over high heat, then reduce to low and cook, covered, for 30 minutes or until vegetables are done, seasoning with salt and pepper to taste.

5. Serve in soup bowls and garnish with parsley, cheese, or anything else you would like.

This recipe was based on one in the 501 Recipes for LC Life book.

Asian Ginger Slaw

A very yummy slaw that tastes wonderful with ribs or other salty/spicy meats.

Ingredients:
4 cups cabbage, shredded
1/4 cup carrot, shredded
2 scallions, sliced thinly
1/2 cup celery, inner stalk, sliced thin
1/4 cup mayonnaise
1 tsp ginger, fresh grated
2 tbsp rice vinegar
1 tsp soy sauce or Braggs Liquid Aminos
1 tsp Splenda (optional)

Directions:
1. Combine cabbage, carrot, scallions, and celery in salad bowl.
2. In mixing bowl, combine the mayo, ginger, vinegar, and soy (or Braggs).
3. Taste the dressing and season to taste. If it is too tart, add more mayo. If it is not sweet enough, add in the Splenda.
4. Beat dressing until smooth and pour over veggies, toss, and serve.

From Dana Carpender 500 LC Recipes Cookbook

Beef Brisket and Cabbage

Here's a very easy way to make a great tasting beef brisket and cabbage meal. It's a perfect meal if you are busy all day and need a simple meal. Just takes about 10 minutes in the morning and 20 minutes before your dinner.

Ingredients:
1 beef brisket
1/2 head cabbage, chopped
1 onion, chopped
1 1/2 cups water
Butter

Directions:
1. Take the brisket and put it in a slow cooker on low. We use the seasoning that comes with the brisket but put whatever you want on it.
2. Add the water and chopped onion.
3. Let the brisket slow cook on low for about 8 hours or so.
4. When the brisket is nearing completion, take the 1/2 head of chopped cabbage and saute it in lots of butter.
5. Take out the brisket and let it rest for about 15 minutes as you finish up the cabbage.
6. Slice up the brisket and serve with the cabbage.

Enjoy!!