1 1/2 cup cranberries (fresh or frozen)
2 T agave nectar
1 t. salt
1/4 tsp. dried mustard
1/2 tsp. pepper
1/4 t. ground ginger
1/4 t. ground cinnamon
1 large-ish chopped onion
3 cloves garlic -chopped
6 good-sized pork chops
Combine first nine ingredients - pour over pork chops. Cook 5-7 hours.
If you're looking for a vegetable add some baby carrots to your crockpot for the last 2 hours.
Sunday, July 24, 2011
Crockpot Rustic Chicken
1-1 1/2 pounds chicken tenders
15 ounce can diced tomatoes
15 ounces artichoke hearts
8 ounces sliced mushrooms
1 packet dry chicken gravy mix
1/4 cup chicken broth
Salt/pepper
Combine the chicken broth, tomatoes, artichoke hearts, and gravy in the crockpot. Stir well.
Add the chicken and mushrooms. Stir until evenly covered in the tomato/mushroom sauce. Season lightly with salt and pepper. Cook 8 hours on low*. Serve over rice or egg noodles.
*My crockpot cooks chicken in 4-5 hours, so adjust accordingly.
Originated from: http://www.stephaniecooks.blogspot.com/
15 ounce can diced tomatoes
15 ounces artichoke hearts
8 ounces sliced mushrooms
1 packet dry chicken gravy mix
1/4 cup chicken broth
Salt/pepper
Combine the chicken broth, tomatoes, artichoke hearts, and gravy in the crockpot. Stir well.
Add the chicken and mushrooms. Stir until evenly covered in the tomato/mushroom sauce. Season lightly with salt and pepper. Cook 8 hours on low*. Serve over rice or egg noodles.
*My crockpot cooks chicken in 4-5 hours, so adjust accordingly.
Originated from: http://www.stephaniecooks.blogspot.com/
Friday, July 22, 2011
Crock Pot Pizza
My mom used to make this a lot for our family when I was a kid - it's a quick, kid-friendly crockpot meal.
1 package (16 ounces) wide egg noodles
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.
In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.
Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.
Originated from: http://www.tasteofhome.com/
1 package (16 ounces) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 teaspoons Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.
In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.
Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.
Originated from: http://www.tasteofhome.com/
Wednesday, July 20, 2011
Pizza Pork Chops
5 boneless pork chops
1 pinch salt and ground black pepper to taste
5 slices tomato (1/2-inch thick)
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
2 tablespoons olive oil
5 slices mozzarella cheese
Directions
Preheat an outdoor grill for medium heat.
Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.
Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.
Amount Per Serving Calories: 170 | Total Fat: 11.5g | Cholesterol: 36mg Powered by ESHA Nutrient Database
Originated from: www.Allrecipes.com
1 pinch salt and ground black pepper to taste
5 slices tomato (1/2-inch thick)
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
2 tablespoons olive oil
5 slices mozzarella cheese
Directions
Preheat an outdoor grill for medium heat.
Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.
Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.
Amount Per Serving Calories: 170 | Total Fat: 11.5g | Cholesterol: 36mg Powered by ESHA Nutrient Database
Originated from: www.Allrecipes.com
Monday, July 18, 2011
Cheesy Italian Meatballs & Marinara Sauce
A crockpot meal - even better that you can double it and make the rest later.
2 tablespoons olive oil
2 onions, chopped fine
2/3 cup tomato paste (equivalent to one 6 oz can.)
8 cloves minced garlic
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
Salt
1/2 cup red wine (I used Cabernet Sauvignon)
2 (28-ounce) cans crushed tomatoes
1 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 pound Italian sausage, casings removed
2 large eggs
1 1/4 pounds 85 percent lean ground beef
3 tablespoons heavy cream
2 tablespoons finely chopped fresh basil
minced fresh Italian parsley for garnish
Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and 1/4 teaspoon salt and cook until golden, about 8 minutes.
Transfer half of onion mixture to large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.
Add 1/2 cup Parmesan, mozzarella, sausage, eggs, 3/4 teaspoon salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2-inch meatballs.
Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.
* To make ahead/freezer meal - Prepare the directions as noted above for sauce however allow the sauce cool and set aside. Prepare the directions as noted above for the meatballs however nestle meatballs in an oven- and freezer-proof baking dish discarding rendered fat; allow to cool. Alternately, you can cool the meatballs and place in a gallon sized freezer bag. Cover the meatballs with the cooled sauce (either in the baking dish or freezer bag). Cover/seal and freeze. When ready to prepare, defrost.
If making in the oven - Preheat oven to 350 degrees. Cover baking dish with foil and place baking dish on a baking sheet. Bake in preheated oven for 45 minutes to 1 hour. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.
If making in the slow cooker/crockpot - Place contents of freezer bag in a slowcooker/crockpot. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.
Originated from: Www.Joelens.blogspot.com
2 tablespoons olive oil
2 onions, chopped fine
2/3 cup tomato paste (equivalent to one 6 oz can.)
8 cloves minced garlic
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
Salt
1/2 cup red wine (I used Cabernet Sauvignon)
2 (28-ounce) cans crushed tomatoes
1 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 pound Italian sausage, casings removed
2 large eggs
1 1/4 pounds 85 percent lean ground beef
3 tablespoons heavy cream
2 tablespoons finely chopped fresh basil
minced fresh Italian parsley for garnish
Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and 1/4 teaspoon salt and cook until golden, about 8 minutes.
Transfer half of onion mixture to large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.
Add 1/2 cup Parmesan, mozzarella, sausage, eggs, 3/4 teaspoon salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2-inch meatballs.
Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.
* To make ahead/freezer meal - Prepare the directions as noted above for sauce however allow the sauce cool and set aside. Prepare the directions as noted above for the meatballs however nestle meatballs in an oven- and freezer-proof baking dish discarding rendered fat; allow to cool. Alternately, you can cool the meatballs and place in a gallon sized freezer bag. Cover the meatballs with the cooled sauce (either in the baking dish or freezer bag). Cover/seal and freeze. When ready to prepare, defrost.
If making in the oven - Preheat oven to 350 degrees. Cover baking dish with foil and place baking dish on a baking sheet. Bake in preheated oven for 45 minutes to 1 hour. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.
If making in the slow cooker/crockpot - Place contents of freezer bag in a slowcooker/crockpot. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.
Originated from: Www.Joelens.blogspot.com
Honey Ginger Chicken Tenders
Who knew? Even chicken tenders can be healthy!
1 lb boneless, skinless chicken tenders
2 cups low-fat buttermilk
1/4 cup honey
2cups panko bread crumbs
1/4 cup whole wheat flour
2 tablespoons ground ginger
1 teaspoon seasoned salt
2 teaspoons garlic powder
Combine buttermilk, honey, 1 tablespoon ginger and 1 teaspoon garlic powder in a baking dish. Cup chicken tenders in half or thirds and add to buttermilk. Marinate for 2 hours or overnight.
Preheat oven to 450 F.
Combine panko, ginger, garlic, seasoned salt, and flour in a large bowl. Coat chicken pieces in panko mix, then lay on a wire rack sitting on a baking sheet. Continue with remaining chicken pieces. Spray each pieces with cooking spray or olive oil.
Bake for 10 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes.
When finished, drizzle honey over chicken pieces. Yield: 4 servings with 2 tsp of honey drizzle
Nutrition Information (per serving): 277 calories; 3.3 g. fat; 86 mg. cholesterol; 612 mg. sodium; 37.3 g. carbohydrate; 0 g. fiber; 28 g. protein
Originated from: www.preventionrd.com
1 lb boneless, skinless chicken tenders
2 cups low-fat buttermilk
1/4 cup honey
2cups panko bread crumbs
1/4 cup whole wheat flour
2 tablespoons ground ginger
1 teaspoon seasoned salt
2 teaspoons garlic powder
Combine buttermilk, honey, 1 tablespoon ginger and 1 teaspoon garlic powder in a baking dish. Cup chicken tenders in half or thirds and add to buttermilk. Marinate for 2 hours or overnight.
Preheat oven to 450 F.
Combine panko, ginger, garlic, seasoned salt, and flour in a large bowl. Coat chicken pieces in panko mix, then lay on a wire rack sitting on a baking sheet. Continue with remaining chicken pieces. Spray each pieces with cooking spray or olive oil.
Bake for 10 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes.
When finished, drizzle honey over chicken pieces. Yield: 4 servings with 2 tsp of honey drizzle
Nutrition Information (per serving): 277 calories; 3.3 g. fat; 86 mg. cholesterol; 612 mg. sodium; 37.3 g. carbohydrate; 0 g. fiber; 28 g. protein
Originated from: www.preventionrd.com
Wednesday, July 13, 2011
Jalapeno Popper Chicken
I've been trying to make more "Calorie Conscious" meals - this one fits the bill. The jalapenos help replace the flavor - plus the Panko makes it "crunch"!
4 – 5 ounce chicken breasts
4 oz reduced-fat cream cheese, softened
1/2 cup part-skim shredded Cheddar or Colby cheese
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1/2 cup bread crumbs
3/4 cup Panko
2 tsp taco seasoning
1 egg
Preheat oven to 350 F and lightly grease a baking dish with nonstick cooking spray.
Heat oil in a small skillet over medium-high heat. Add jalapenos and cook until softened, about 5 minutes. Mix together cream cheese, shredded cheese, and jalapeno peppers. Use a knife to make a pocket in each chicken breast.
Mix together bread crumbs, Panko and taco seasoning on a plate. Whisk egg in a separate bowl. Dip chicken into egg and then into bread crumbs. Repeat with all chicken breasts and place in baking dish.
Bake for 30 minutes. Serve. Yield: 4 servings.
Nutrition Information (per serving): 392 calories; 20.3 g. fat; 153 mg. cholesterol; 526 mg. sodium; 22.5 g. carbohydrate; 1 g. fiber; 43.3 g. protein
Originated From: http://www.preventionrd.com/
4 – 5 ounce chicken breasts
4 oz reduced-fat cream cheese, softened
1/2 cup part-skim shredded Cheddar or Colby cheese
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1/2 cup bread crumbs
3/4 cup Panko
2 tsp taco seasoning
1 egg
Preheat oven to 350 F and lightly grease a baking dish with nonstick cooking spray.
Heat oil in a small skillet over medium-high heat. Add jalapenos and cook until softened, about 5 minutes. Mix together cream cheese, shredded cheese, and jalapeno peppers. Use a knife to make a pocket in each chicken breast.
Mix together bread crumbs, Panko and taco seasoning on a plate. Whisk egg in a separate bowl. Dip chicken into egg and then into bread crumbs. Repeat with all chicken breasts and place in baking dish.
Bake for 30 minutes. Serve. Yield: 4 servings.
Nutrition Information (per serving): 392 calories; 20.3 g. fat; 153 mg. cholesterol; 526 mg. sodium; 22.5 g. carbohydrate; 1 g. fiber; 43.3 g. protein
Originated From: http://www.preventionrd.com/
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