I think you should add a sliced apple or ½ cup applesauce to that sauerkraut to smooth the sharp flavor. For those who like a BBQ-flavored meal: 2 cups dried lentils, well rinsed, stones removed. ½ cup minced fresh onion optional: 1 carrot minced or grated 1 clove garlic, minced or smashed [or 1 teaspoon dried minced garlic] 2 cans [or 1 heaping quart fresh] diced tomatoes, including the juice 2+ cups water ¾ cup [or more] tomato-y BBQ sauce such as BullsEye. 5 chicken boullion cubes dissolved in 1 cup water [or 1 can chicken stock] -- or not: the chicken just adds a bit of flavor to the lentils. My crockpot is extremely slow to heat, so I usually dump everything into a regular pot, adding enough more water to cover the lentil mixture. Over medium heat, bring lentils to a gentle boil while the crockpot heats. As soon as both pot and lentils are hot [20 minutes or so], transfer the lentils into the crockpot. Check every couple hours, if needed, add more water to cover. Cook on high until tender [4 to 6 hours] and then on low until you are ready to eat. If you like a very BBQ-y taste, add more sauce to taste, and then serve mixture over cooked rice. I serve with cornbread on one side and a crisp salad on the other side; chocolate mousse or lime cloud-pie make a good dessert. For a skillet meal, spray large frypan with 1 tablespoon oil, sprinkle heavily with garlic powder plus ½ teaspoon salt. Brown porkchops on both sides. Lift chops out and cover pan bottom with sliced (¼") redskin potatoes, cover with paperthin onion rings, put chops on top, add enough water or chicken broth to be about ¼" deep. Put lid on pan and simmer until potatoes are tender (about 20 mins). Serve with steamed broccoli or a hot wilted spinach salad. A fruit dessert such as peach cobbler or strawberry pie goes well.

This is easy but delicious (from eatingwell.com) Slow cooker braised pork with tomatillo salsa 3 pounds boneless pork shoulder, or butt [i use loin] 1 1/2 cups prepared tomatillo salsa 1 3/4 cups reduced-sodium chicken broth [I use 1 cup or less] 1 medium onion, thinly sliced 1 teaspoon cumin seeds, or ground cumin 3 plum tomatoes, (1/2 pound), thinly sliced [I usually use drained diced fire roasted tomatoes from a can] 1/2 cup chopped fresh cilantro, divided 1/2 cup reduced-fat sour cream Directions: Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro. Note---I usually I don't have time to start and/or finish the sauce on the stovetop, and it still tastes very good.

I have a few crockpot recipes that I enjoy but I'm trying to select a few that I think may seem "healthier" than others! Posted by: rider (My Page) on Tue, Oct 28, 03 at 9:18 Turkey breast. I throw mine in with chicken broth, some butter, olive oil, spices, carrots, celery. Black beans sometimes. Despite the disaster with rice in my last episode, the meat comes out great. Like Annie, I shred it for burritos, etc. Chicken Cacciatore (crockpot) #30569 by dallice (see my other recipes) posted on Jun 8, 2002 (4 reviews) My husband loves chicken cacciatore, I did not. Not until I came up with this recipe. Quick and easy, and the crock pot is very convenient. The leftovers are great too! 7-8 boneless skinless chicken thighs 1 (15.00 ounces) can diced peeled tomatoes 1 can tomato paste 1 (14.50 ounces) can tomato sauce 2 (2.25 ounces) cans mushrooms, stems & pieces 1 can sliced olives 1 bay leaf 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon dried onion flakes 2 teaspoons dried parsley 1 clove garlic, minced 1/2 teaspoon thyme 2 teaspoons italian seasoning 1 tablespoon sugar 1. Clean any unwanted fat from chicken pieces. 2. Add all ingredients to crock pot, mix well, making sure chicken is covered. 3. Cover and cook for 7 to 9 hours. 4. Serve over pasta, or for a delicious change try mashed potatoes. 5. Add a green salad. 6. It's dinner! CROCK POT BEANS Posted by: Kevin_S (My Page) on Mon, Apr 28, 03 at 21:27 Woodie, no real recipe. Dried beans of your choice, soaked overnight; cranberry, lima-yummmmm, marrow, great northern, pinto, ect. An onion, chopped, A rounded tablespoon of bacon fat or Crisco, Some sea salt and some fresh ground pepper. Dump it all in a crock pot with enough water (spring) to more than cover beans.....set on low. No need for ham or anything unless you want some in there. Takes an hour or two to come up to heat....best if cooked 5 or 6 hours.

Here's a good recipe for shrimp cakes that I think would go well with the rest of your menu. I have made rosemary roasted potatoes to go with them. I think you could skip a veggi, since you are doing the veggi pasta, but I think a tossed salad would be nice. Asian slaw would be too strong a flavor that goes in the wrong direction, IMO. These shrimp cakes are nice when having company as they are done ahead and quick to cook just before serving. Gingered Shrimp Cakes 1 lb. large shrimp, cooked 4 scallions, sliced, green parts included 1 Tbsp freshly grated ginger Grated lemon zest from 1 lemon 2 Tbsp chopped fresh parsley 1/2 C fresh corn, cooked, cut off cob (can use frozen) 1 lg egg 3 Tbsp mayonnaise 1/2 tsp hot pepper sauce 1/2 tsp salt Pinch of ground black pepper 1 1/2 C fresh bread crumbs or panko (divided) 2 Tbsp olive oil (or more, for frying) 1 Tbsp butter (with the oil, for frying) Coarsely chop shrimp in bowl. Add scallions, ginger, lemon zest, parsley and corn. Combine mayonnaise, egg, hot sauce, salt and pepper and fold into shrimp mixture. Add 1 Cup breadcrumbs and gently mix. Form into 4 patties and gently dredge in remaining 1/2 C breadcrumbs, adding more if necessary. Put on a plate, cover with plastic and refrigerate for at least 30 min and up to 4 hours. Heat oil and butter in large skillet over med-high heat. Saute cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes. Chile Garlic Sauce (optional) To make Chile-garlic cream sauce, combine 2 Tbsp chile-garlic sauce ( from Asia aisle at supermarket and is sweet) and juice of 1/2 lime with 1/2 cup sour cream or cream fraiche. Spoon about 3 Tbsp of sauce on each plate and place shrimp cake on it, serve immediately. Makes four servings. Variation: Substitute lump crab meat for the shrimp. Nancy