Ingredient: apple cider

Curried Scallop-Apple Salad

How To Prepare
1
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.
2
Pat scallops dry and sprinkle with the remaining pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
3
Add salad greens, apple and cranberries to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.

Crockpot Pork and Sweet Potato Stew

How To Prepare
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Lay vegetables on the bottom of the crockpot, followed by pork. Pour apple cider and chicken broth over the pork and vegetables, and add herbs. Cover and cook on low for 7-9 hours. To thicken the juices, make a potato flour slurry from 1/4 cup potato flour and a 1/4 cup water, and stir into the stew about half an hour before serving.

Low Fat Crockpot Pork and Sweet Potato Stew

How To Prepare
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Lay vegetables on the bottom of the crockpot, followed by pork. Pour apple cider and chicken broth over the pork and vegetables, and add herbs. Cover and cook on low for 7-9 hours.