4 vegetables – 1/2 fat – 1 protein
I love to discover new ways to make old favorites. Back in April, I blogged an on-plan recipe for grilled Chicken and Ratatouille. That recipe became a bit of a family favorite and a great way to use those vegetable odds and ends that tend to accumulate in the fridge when you’re on a portion-controlled eating plan. Recently, I was in the mood for the ratatouille, but did not have the time needed to grill the veggies. I immediately wondered if my slow cooker would produce an equally delicious result…and it did.
I served my slow cooker ratatouille with a mustard-crusted lamb chop and potato whipped with steamed cauliflower, and it made for a really hearty meal–even a bit fancy feeling. But the best part was the leftovers. Yowzers! Be sure to note that the recipe below for the ratatouille serves FOUR but the lamb chop recipe serves TWO. I did this because it seemed a waste to drag out my slow cooker for just two servings. But the next morning, I took a scoop of that ratatouille and used it as the filling in an omelet. I also put some on a baked potato half for a light lunch. So eat it alone as a vegetarian meal, serve it with a protein, or incorporate it into another dish, like a breakfast omelet or even a savory bread pudding. You will find this easy ratatouille to extremely versatile when it comes to incorporating delicious and flavorful veggies into your dietary plan.
- 4 C. eggplant, peeled and cubed
- 4 C. zucchini, cubed
- 4 C. assorted cherry or grape tomatoes
- 2 red bell peppers, seeded and diced
- 4 cloves garlic, minced
- 1/4 C. flat leaf parsley, minced
- 4 tsp. olive oil
- 1/4 C. apple cider vinegar
- 1/4 C. fresh basil, chopped and divided
- 1 tsp. Morton® Lite Salt, divided
- 1/2 tsp. fresh cracked pepper, divided
- 20 green onions, chopped
In a slow cooker, add all ingredients through vinegar. Add half of basil, half of salt and half of pepper. Lightly toss to combine. Cook on low heat for 5-6 hours. Add green onions and cook for additional 1-2 hours or until green onions are softened. Before serving, stir in remaining salt, pepper and basil.
Makes a generous vegetarian or vegan main course, but also works in a half portion as a side dish. This is a great potluck dish and a good way to use extra vegetables. If you do not have a large slow cooker, divide recipe in half.
Makes 4 servings
Triple Mustard Crusted Lamb Chops
- 1 tsp. whole seed mustard
- 1 tsp. spicy brown mustard
- 1 tsp. Dijon mustard
- 1 tsp. apple cider vinegar
- 1 tsp. fresh rosemary, minced
- 1 garlic clove, minced
- 8 oz. of lamb loin chops (allow extra weight if chops are bone-in)
- Pinch of Morton® Lite Salt and black pepper
Preheat the broiler on your oven to high.
In a small bowl, combine mustards, cider vinegar, rosemary and garlic. Any combination of your favorite mustards may be used.
Trim lamb loin chops of extra fat, rinse and pat dry. Sprinkle both sides with salt and pepper, then crust one side of each chop with half of mustard mixture. Place on rack in broiler pan and broil for 4 minutes. Turn chops and top with remaining mustard mixture. Broil for an additional 3-4 minutes, until medium-rare.
Remove from oven and let rest for 5 minutes before serving.
Makes 2 servings