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September 20 Slow CookingAnyone who owns a Slow Cooker knows what a blessing it is. You pretty much place an entire meal in your Slow Cooker and then except to check it once in awhile you just forget about it until it is time to eat. When meal time comes it is cooked and all ready to eat. Today's recipes is going to consist on Main meals done in a Slow Cooker. Here are some really tasty treats.
Chicken Stew
3 medium pototoes, cut into 1 1/2-inches cubes
2 cups baby-cut carrots
1 package (8 oz) fresh whole mushrooms, cut in half
12 boneless, skinless chicken thighs (about 2 1/2 pounds)
1/2 teaspoon of salt
1 teaspoon instant chopped onion
1/4 teaspoon garlic powder
1 tablespoon tomato paste
1 can chicken gravy
1/2 cup water
Toss pototes, carrots and mushrooms in a 4-quart Slow Cooker. Arrange chicken on top and sprinkle with salt, onion and garlic powder. Stir tomatoe paste into gravy and pour mixture and water over all.
Cover and cook on low heat setting fpr 8 to 10 hours or until vegetables are tender.
Beef Pot Roast with Vegetables
3-pound beef boneless chuck pot roast
2 dried bay leaves
2 medium stalks celery, cut into 3-inch pieces
6 small red potatoes, cut into fourths
1 cup baby-cut carrots
1 can whole mushrooms, drained
1 can condensed cream of mushroom soup
2 tablespoons chili sauce
1/2 package onion soup mix (1 envelope)
Place beef in 4-quart Slow Cooker. Arrange bay leaves on top of beef; arrange celery, potatoes, carrots and mushrooms around beef. Top beef with condensed mushroom soup, chili saucee and dry onion soup mix.
Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Discard bay leaves.
Ingredient Substiutes:
If you don't happen to have any chili sauce you can use ketchup instead.
Makes 6 servings.
Country-Style Ribs and Sauerkraut
2 pounds boneless pork ribs
1 medium cooking apple, sliced
1 small onion, sliced
1 can ( 16 ounces) sauerkraut, rinsed and drained
3 tablespoons packed brown sugar
1 teaspoon caraway seed
1/4 cup apple juice
Place ribs, apple and onion in a 4-quart Slow Cooker. Top with sauerkraut, brown sugar, and caraway seeds; mix lightly. Pour apple juice over top.
Cover and cook on low heat setting 8 to 10 hours until ribs are tender.
Makes 5 servings.
Serving Suggestion:
Serve with plenty of rye bread and butter.
Sweet and Sour Chicken
1 1/2 cups baby-cut carrots
6 large boneless chicken thighs ( about 2 pounds)
1/2 teaspoon crushed red pepper flakes
1 1/3 cups sweet and sour sauce
1 can ( 20 ounces ) pineapple chunks in juice, drained
1 bag (1 pound) frozen stir-fry bell peppers and onions, tthawed and drained
6 cups of hot cooked rice
Place carrots in a 4 quart Slow Cooker. Top with chicken; sprinkled with red pepper.
Cover and cook on lowww heat setting 6 to 7 hours or until until juice of chicken is no longer pink when center of thickest pieces are cut.
Remove chicken from Slow Cooker; drain andd discard liquid from cooker. Return chicken to cooker. Pour sweet and sour sauce over top of cheicken ; top with pineapple and stir-fry vegetables. Cover and cook on high heat setting 45 to 60 minutes or until carrots are tender. Seve with hot rice.
Makes 6 serving.
Corned and Beef aand Cabbage Dinner
2 pounds small red potatoes
1 1/2 cups baby-cut carrots
1 medium onion, cut into 8 wedges
2 to 2 1/2 pounds of well-trimmed beef brisket with seasoning packet
2 cups apple juice
Water
8 thin wedges cabbag
Horseradish Sauce ( shown below)
Place your potatoes, carrots and onioon in a 6-quart Slow Cooker. Throughly ribse beef; place on top of vegetables. Sprinkle beef with contentd of seasonong packet. Add apple juice and just enough water to cover beef.
Cover and cook on low heat setting 10 to 12 hours until beef is tender.
Remover beef from cooker; place on plater. Add cabbage wedges to vegetables and broth in cooker. Cover and cook on high heat setting 30 to 35 minutes or until cabbage is crisp-tender.
Make Horseradish sauce. Cut beef into thin slices. Remove vegetables from Slow Cooker, using slotted spoon. Serve beef and vegetables with sauce.
Horseradish Sauce
11/2 cups sour cream
1/4 cup mayonnaise or salad dressing
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
Mix all ingredientd together.
April 19 Healthy EatingWell it had to happen some time folks. We all love our sweets, foods full of fats and deep-fried fast foods! I KNOW I do! There are many times that I get hungry and reach for a cup of coffee and a couple cookies or a bag of chips! While this is good once in awhile I also try to keep things healthy also in my cooking! Now since I am on a buget it can be hard sometimes trying to make ends meet. But I am here to say that you can eat healthy foods even on a buget. Here are some recipes that prove it! Enjoy!
 Baked Potato with Spicy Chicken Topping
4 baking potatoes
2 tablespoons olive oil 1/2 cup slivered almonds 1 cup chopped onions 1/4 teaspoon garlic powder 1 lb. boned chicken breast, cut in strips 2 tablespoons flour 1 1/4 cup chicken broth 3 tablespoons lemon juice 1 teaspoon cinnamon 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon Tabasco 1/2 cup raisins Scrub potatoes, dry and prick with fork. Cook. In a large skillet,
heat oil and saute almonds until golden brown. Add onion and garlic. Saute until tender. Add chicken and cook, stirring, until chicken turns white. Sprinkle with flour and mix well. Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco. Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins. Simmer 3 minutes. Spoon over blossomed potatoes. Cajun Style Pasta
12 ounces linguine
1 teaspoon butter or olive oil 2 garlic cloves, minced 8−12 medium size shrimp, peeled and deveined 1/2 pound chicken breast meat, diced 2 1/2 tablespoons all−purpose flour 2 cups of 1% milk 2 tablespoons sherry 1/4 cup grated Parmesan cheese 1/4 teaspoon cayenne 4 plum tomatoes, seeded and chopped 1/2 cup frozen peas Salt and black pepper to taste Prepare the linguine according to package directions.
Drain and keep warm until ready to serve. Melt the butter in the center of a large non−stick skillet over medium−high heat. Add the garlic and cook for 1 minute. Add the shrimp and chicken. Pan−fry until the chicken is cooked through, 3−4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese together. Pour into the skillet and bring to a boil while stirring. Reduce heat to medium and continue to cook for about 5 minutes until the mixture has thickened, stirring occasionally. Add the cayenne and fold in the tomatoes and peas. Cook until heated through. Season to taste with salt and pepper. Arrange the linguine on individual plates and spoon the sauce over the top. Colorful Chicken Stew
1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained 2 medium potatoes, peeled and cut into 1/2−inch cubes 5 medium carrots, chopped 3 celery ribs, chopped 1 large onion, chopped 1 medium green bell pepper, chopped 2 (4 oz.) cans mushroom stems and pieces, drained 2 low−sodium chicken bouillon cubes Artificial Sweetener equal to 2 tsp. sugar 1 tsp. chili powder 1/4 teaspoon pepper 1 tablespoon cornstarch 2 cup cold water In a 5−quart crockpot, combine the first 12 ingredients.
In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Nutritional Analysis: One 1−cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber. Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch. Garnish with chopped fresh parsley.
Spaghetti Sauce
1 lb. extra lean ground beef
1 clove garlic, minced or put through garlic press 1 onion, chopped fine 1/2 green pepper, chopped fine 1/2 cup sliced mushrooms 2 cups chopped fresh tomatoes with juice, or 16 oz. can diced tomatoes 1 6 oz. can tomato paste 1 tsp. sugar 1 bouillon cube 1 tsp. basil 1 tsp. oregano 1/2 tsp. salt Crumble and brown ground beef. Drain off all fat; wipe out
frying pan. Turn beef into colander, and rinse with cold water. Pat dry with paper towel; return to pan. Add garlic, onion, pepper, mushrooms and cook over medium low heat, stirring as necessary until veggies are soft. Add tomatoes and tomato paste. Add seasonings and simmer until hot throughout. Adjust seasonings to taste and serve over pasta with low fat Parmesan sprinkled over. Three Cheese Baked Ziti
15 ozs. fat−free cottage cheese
2 whole eggs, slightly beaten 1/4 cup fat−free parmesan cheese 16 ozs. ziti pasta, cooked and drained 1 teaspoon salt 26 ozs. spaghetti sauce (low fat) 1 cup low−fat mozzarella cheese, shredded Preheat oven to 350. Prepare a 13 x 9" pan with cooking
spray; set aside. In a mixing bowl, combine cottage cheese, eggs, and parmesan cheese; set aside. In another mixing bowl, combine cooked pasta, pasta sauce, and salt. Spoon half of the pasta mixture into prepared pan; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake for 30 minutes, or until heated through. Zucchini Stuffed Chicken
2 medium zucchini, shredded 3 slices of bread 1 egg white 1 teaspoon butter oil 1/2 cup shredded low fat Swiss cheese 4 skinless, boneless chicken breasts 1/4 teaspoon garlic salt dash of pepper dash of paprika Melt margarine in a skillet and saute zucchini several minutes over medium−high heat. Tear the bread into pieces and add to zucchini, along with egg white, butter oil, and cheese. Stir well and remove from heat. Season chicken breasts with spices. Put chicken breasts in casserole sprayed with cooking spray. Spread stuffing over all four. Cover casserole and bake at 400F for approximately 1 hour or until chicken is tender. Or microwave for approximately 20 minutes at 60%, turning after 10 minutes. Egg McMuffin
1 English muffin, split
Butter−flavored cooking spray 1 ounce Canadian−style bacon 2 egg whites 2 tablespoons fat−free half and half or skim milk Salt and pepper to taste 1 slice fat−free cheese Yellow food coloring (optional) 1. Spray both halves of English muffins with butter spray. Toast muffin
until it is lightly browned. While muffin toasts, spray a non−stick skillet with butter flavored cooking spray. Saute Canadian−style bacon for about 1 minute. Remove from pan and place on half of the toasted English muffin 2. In a small bowl, combine egg whites, half and half, 5−6 sprays of fat−free butter spray and salt and pepper to taste. (If you like the look of whole eggs, add a drop of yellow food coloring to egg mixture.) Stir well and pour into a non−stick skillet coated with cooking spray. (For best results, use an egg ring that has been sprayed with cooking spray. The egg ring will shape the egg to fit the muffin.) 3. Cook egg until well done and place over Canadian−style bacon. While egg is piping hot, place slice of cheese over egg and top with remaining muffin half. Chicken Cordon Bleu
4 Boneless, skinless chicken breasts
1/2 cup diced low fat boiled ham 1/2 cup shredded low fat Swiss cheese 1/8 teaspoon minced garlic 2 tablespoons white wine salt/pepper to taste 8 oz. plain low fat yogurt 1 tablespoon milk 1 cup crushed seasoned bread crumbs Combine ham, Swiss cheese, garlic, wine, salt and pepper in a bowl
to make a filling. Preheat oven to 350F. Rinse chicken with cold water and pat dry with paper towels. Cut a slit in the side of each breast to form a pocket. Stuff each pocket with 1/4 of filling. Press to close or secure with wooden picks. In a flat dish, combine yogurt and milk. Dip each breast in yogurt mixture; turn to coat well. Roll in bread crumbs and place in well−greased baking pan. Bake at 350 for 45 minutes or until done. Serve with pasta and zucchini. Baked Macaroni, Cheese & Spinach
1 pound elbow macaroni
15 oz. low fat ricotta cheese 1 3/4 cups skim milk 1/2 cup egg substitute 2 teaspoons brown mustard 1 −2 teaspoons Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 cups shredded low fat cheddar cheese 2 cups torn fresh spinach leaves 1/4 cup grated Parmesan cheese 1/4 cup fine bread crumbs 1 teaspoon paprika Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions. Meanwhile, in a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper. Process until smooth. Drain macaroni, return to pot and add shredded cheddar and spinach. Stir until cheese melts and spinach wilts. Stir in ricotta mixture and scrape into prepared baking dish. In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese. Bake at 375F for 25 minutes. Serve hot. Baked Chicken Breast with Fresh Basil
3/4 cup low−fat yogurt 1/2 chopped fresh basil 2 teaspoons cornstarch 1 cup bread crumbs 2 tablespoons grated Parmesan cheese Arrange chicken in single layer in baking dish. Combine yogurt, basil and cornstarch; mix well and spread over chicken. Combine bread crumbs with Parmesan and sprinkle over chicken. (If making in advance, cover and refrigerate for up to 6 hours.) Bake chicken in 375 degrees oven for 30 minutes or until chicken is no longer pink inside. |
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