Start with one community health advocate and one nutritionist.
Add crock pots, simple recipes using reasonably priced ingredients, and women from the community passionate about cooking.
What do you get? A series of lively classes and home-cooked meals.
Not only do class participants take home a slow cooker and utensils — plus ingredients to cook each week’s recipe at home — they also get to share lessons about kitchen safety and simple food preparation with their kids who attend. Our thanks to Eileen Bradley of Group Health Cooperative for bringing this series to the LCEC — and for offering to set up a series specifically for teens later this year. We hope you enjoy one of the group’s favorite recipes:
Slow Cooker Veggie Omelet
Makes 6 servings
- 6 large eggs
- ½ cup milk (1% used in nutrition information)
- ¼ teaspoon salt
- 1/8 teaspoon ground pepper
- 1/8 teaspoon chili powder
- 1 cup broccoli florets, chopped
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1 garlic clove, minced
- 2/3 cup shredded cheddar cheese
- Lightly grease the inside of the slow cooker/crock pot with cooking spray.
- In a large mixing bowl combine eggs, milk, salt, pepper, and chili powder; using egg beaters or a whisk, beat the mixture until mixed and well combined.
- Add broccoli florets, sliced peppers, onions and garlic to the slow cooker; stir in the egg mixture.
- Cover and cook on HIGH for 2 hours. Start checking at 1 hour 30 minutes. Omelets are done when eggs are set.
- Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.
- Turn off the slow cooker.
- Cut the omelets into 6 squares.
- Transfer to a serving plate.
Nutrition per serving: 140 calories, 5 grams carbs, 254 mg sodium