Stewed Fruit/Moroccan Veggies

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      Stewed Fruits

      1 lb prunes, pitted

   8 oz dried apricots

   8 oz dried pears

   3 cups water

      1/2 cup sugar or equivalent healthy sweetener   1/2 vanilla bean

      2 lemon zest strips, 2 " each

   2 Tbs freshly squeezed lemon juice

      Stir all ingredients together in your crockpot and   cook until the f=

ruit is tender, 6 to 8 hours.   Serve the fruit warm or at room temperature.=

 

------Moroccan Veggies

3 16-oz cans garbanzo beans, drained

15-oz canned tomatoes, cut into 1 " cubes (about 2 cups) 1 large red bell pe=

pper, seeded, cut into 1 " squares 1 cup chopped red onion

1/4 cup raisins

2 Tbs tomato paste

2 Tbs water

3 cloves garlic, minced

2 tsp instant bouillon

1 1/2 tsp ground cumin

2 Tbs peanut butter

Hot cooked couscous or brown rice (enough for all)

Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, =

water, garlic, bouillon and cumin in 5-quart slow cooker. Mix until well com=

bined.

Cover. Cook on low heat setting 6-7 hours, or until chicken is tender. Stir=

in peanut butter. Serve over couscous or brown rice. Serves 6.

Per Serving: 385 Calories; 10g Fat (23.3% calories from fat); 27g Protein; =

48g Carbohydrate; 9g Dietary Fiber; 49mg Cholesterol; 670mg Sodium. Exchange=

s: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat. =