Smokey Chicken & Pepper Paprikash

SMOKEY CHICKEN & PEPPER PAPRIKASH

1 large onion, sliced
6-8 boneless, skinless chicken thighs
4 assorted bell peppers, sliced
1 cup chicken broth
2 tblsp all-purpose flour
1 tblsp smoked paprika (or regular)
12oz wide egg noodles
1/2 cup sour cream
1/4 cup coarsely chopped parsley

• Put onion in lightly oiled slow-cooker pot. Add chicken in one layer. Top with peppers. 
• Whisk together broth, flour, and paprika. Pour into pot.
• Cover and cook on low for 6 to 7 hours, or high for 3-4 hours, or until chicken is tender and cooked through.
• Prepare noodles according to package directions and toss with sour cream. Serve with chicken mixture over noodles in bowls and top with parsley.

PORK-APPLE MEATBALLS WITH EGG NOODLES

This is a very simple, very quick recipe thats wonderful for those busy nights! Meatballs can be made ahead (before cooked) of time and popped into the oven when ready.

PORK-APPLE MEATBALLS WITH EGG NOODLES

Preheat broiler. Line a rimmed baking sheet with foil and grease (really good) with butter.

In a large mixing bowl, combine:
1 lb ground pork
1 cup shredded sharp cheddar cheese
3/4 cup panko bread crumbs
1 small granny-smith apple, peeled and grated
1/2 small white onion, grated
3 tablespoon chopped fresh parsley
1 egg, beaten
1 1/2 teaspoon salt
and 1/4 teaspoon pepper
Shape into small to medium size meatballs (you'll have at least 16) and arrange on baking sheet. Broil until golden and cooked through, 8 to 10 minutes.

Meanwhile, in a pot of boiling salted water, cook:
1 package (12oz) egg noodles
Until al dente. Drain and return to pan and toss with:
4 tablespoons butter, cut into peices
5 tablespoons fresh parsley, chopped
salt & pepper to taste
Divide noodles onto plates and top with meatballs.