I hope 2012 is treating you well thus far! It’s amazing to think we are more than half way through January. The weather we have been experiencing in OKC has been unbelievable! We had our first runhers training run this past Saturday, and it was actually enjoyable outside! We had 22 fabulous women join in on the fun. Personally, I am looking forward to the great things coming our way with runhers and the fabulous team we have on board for 2012. Keep your eyes open wide and come live the runhers lifestyle with us!
One thing I love about the slow cooker is the ability to make anything: breakfast, sides, main dishes, one-pot meals and even desserts! The slow cooker is such a handy tool to have in the kitchen. It is definitely a staple in my house. I use the slow cooker liners so I don’t have to wash out or soak any mess I leave behind. A little rinse will do just fine!
Today’s slow cooker recipe is a side dish or it can be a great appetizer if you are having a little dinner party. Either way it is healthy, vegan, and so very simple! If you have by leftovers use them to make a spinach-artichoke dip.
The Best of Prevention Slow Cooker Recipes
4 large or 6 baby artichokes
1 1/2 cups water
2 tbsp olive oil
3 slices of lemon
2 cloves garlic
Cut stems flush with artichoke bottoms and 1″ off the tops. Snip tips off outermost leaves using kitchen shears. Pack artichokes together, stems ends down, in 4-qt or larger slow cooker. Add remaining ingredients. Cook on low for 6-7 hours, or until leaves are tender and easily pulled off. Remove from cooker with tongs.
Per serving: 116 cal, 7 g protein, 21 g carb, 10 g fiber, 3 g fat, 0.5 g sat fat, 0 mg chol, 255 mg sodium
I hope you enjoy this tasty side dish! Let me know if you try any of the recipes I post. I would love to hear how you enjoyed them or put your own touch to them! Send me your recipes to firstname.lastname@example.org.
Live. Life. Beautifully.