Slow Cooker Balsamic Chicken +-

From: Skinny Ms.

•  4-6 boneless, skinless, chicken breasts (about 40 ounces)

• 2 14.5 oz can diced tomatoes

• 1 medium onion thinly sliced (Not chopped)

• 4 garlic cloves

• 1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring)

• 1 tbsp. olive oil

• 1 tsp each: dried oregano, basil, and rosemary

• 1/2 tsp thyme

• ground black pepper and salt to taste

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Cook on high 4 hours, serve over pasta or rice.

Guacamole +-

From: My Recipe Box

• 3 ripe avocados
• 1 vine ripe tomatoe, diced
• 1/2 sm. onion, minced (red or white)
• 3 T. fresh cilantro, chopped
• 1 1/2 T. fresh lime juice
• 1 clove garlic, minced and mashed
• salt to taste (approx. 1/2 tsp.)

Combine all ingredients.

Adjust seasonings.

Enjoy!

Tomato Dumplings +-

From: CrazyCraftyCousins

Tomato Stew

• 1 large onion, chopped
• 2 green peppers, chopped
• 1/2 cup celery, chopped
• 1/2 - 1 cup carrots, choped
• 2 tabelspoon brown sugar
• 1 teaspoon. salt
• 4 tabelspoons olive oil
• 2 bay leaf
• 2 (15 oz) cans  diced tomatoes
• 1 teaspoon basil
• 1 teaspoon pepper
• 2 large zucchihi, chopped
• Optional: shredded chicken

Dumplings

• 1 1/2 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 tabelspoons butter
• 1 C. milk
• 3 Tbs. parsley  (dried or fresh)

Saute *veggies, except for zucchini and tomatoes, in butter until almost tender. Add remaining ingredients and let it simmer. Combine dumpling ingredients. Add the zucchini, give it a good mix and drop spoonfuls of the dumpling dough onto tomato mixture. Cover and cook on simmer approximately 20 minutes, or until dumplings are cooked through.

*Veggie amounts are approximate.  Use as much, and whatever veggies you wish.

Serves 4-6