Super Simple Slow Cooker Pot Roast

Ingredients
2-3 pound beef roast (it's going into the slow cooker, so you don't need to spend a ton of money)
1.5 cups of water
packet of brown gravy mix (I used lower sodium)
packet of Italian dressing mix
packet of ranch dressing mix
1 pound of carrots, cut (or you can use baby carrots)
2 pounds of potatoes (I like Yukon Gold because they don't get all starchy in the slow cooker)

Instructions
1. Chop potatoes into 6-8 pieces each and place in the bottom of the slow cooker
2. Place roast on top of the potatoes
3. Tuck the carrots around and on top of the roast
4. Mix the water, packet of Italian dressing mix, packet of ranch dressing mix and packet of brown gravy mix.  Pour over the roast and veggies.
5. Put the lid on the slow cooker and cook for 6-8 hours on high. 

Simply the Best Mealoaf EVER!

So awesome I have to double the recipe and make two at a time!

Ingredients (for one meatloaf)
1 cup crushed round butter crackers
5 Tbsp. Onion Onion™
3 Tbsp. Bayou Bourbon™ Glaze
2 beaten eggs
1/4 cup ketchup
1/4 tsp. ground black pepper
1 lb. ground beef
1/2 lb. ground pork

Directions
Combine all ingredients except meats; whisk to blend. Add beef and pork; blend well. Press mixture into a greased loaf pan. Bake at 350° for 65-70 minutes or until internal temperature reaches 160°. Drizzle with additional Bayou Bourbon™ Glaze if desired. Makes 5-6 servings. 

You can find this, and other recipes that feature Tastefully Simple products, at www.tastefullysimple.com/tryourrecipes

To order Tastefully Simple products, please visit 
www.tastefullysimple.com/web/ctyson

Slow Cooker Bacon-Wrapped Apple BBQ Chicken

 

 

Ingredients

4 boneless skinless chicken breasts
1/2 bottle Sweet Baby Ray's BBQ sauce
1/4 cup brown sugar
1/8 cup lemon juice
5 apples (I used nice, big gala apples)
8 slices of  bacon (or two slices of bacon for every piece of chicken you are using)

 

 

Instructions

1. In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
2. Wrap each chicken breast with two slices of bacon and place in a greased slow cooker. (I used a sprayed slow cooker liner - I hate cleaning up!)
3. Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.

Brat & Beer Cheddar Chowder

Ingredients

2  tablespoons butter or margarine

1  medium onion, finely chopped (1/2 cup)

1 medium carrot, coarsely shredded (1/2 cup)

3 cloves of garlic

14oz of chicken or vegetable broth

1/3 cup all-purpose flour

1 cup whole milk (you can use a lower-fat milk, but it may not thicken as nicely)

1 teaspoon caraway seeds, crushed

1/4 teaspoon ground pepper

10 ounces sharp cheddar cheese, shredded

4 cooked smoked brats (about 12 ounces), halved lengthwise and chopped into chunks

1 12-ounce bottle of beer

Instructions

1. In a large saucepan, heat the butter over medium heat. Add onion, carrot and garlic; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.

2. In a large screw-top jar, combine broth and flour. (If you don't have a jar you can use, just put it all in a bowl and whisk it until it's smooth)  Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and ground pepper. Cook over medium heat, stirring frequently, for about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. Makes 4 to 6 meal-sized servings 

Crab Rangoon Dip

 

 

Ingredients:

2 cans crab meat (I used lump crab meat - it costs more, but it is perfect for this recipe)
16 oz. cream cheese (2 blocks)
1/2 cup sour cream
4 green onions, chopped

1 1/2 tsp. Worcestershire sauce
2 Tbsp powdered sugar
1/2 tsp garlic powder
1/2 tsp lemon juice

Directions:
1. Soften the cream cheese in the microwave for about a minute. I did this on low, but I have an older microwave

2. Chop your green onions.  Add them and your two cans of crab meat (drained) to the softened cream cheese along with the the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.  

3. Mix all the ingredients

4. Bake for 30 mins at 350 degrees.  Serve hot with chips or fried wontons.

I love to order crab rangoon from restaurants, and this dip did NOT disappoint! We ate it with baked Scoops and it was still good.

---

Enchilada Pasta Casserole

 

 

Ingredients:

1 pound ground beef or turkey

1/2 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. cayenne pepper

5 ounces cream cheese

1/4 cup sour cream

1 can (10 oz.) enchilada sauce

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided (couldn't find it so I used a white queso blend)

1 cup frozen corn kernels, thawed (I used 1 can of corn, drained)

1 can (4 oz.) diced green chiles

12 ounces egg noodles

Salt & pepper, to taste

Instructions:

1. Preheat oven to 350 degrees.
2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
3. In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
4. Add in the cream cheese until melted and combined.
5. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
6. Pour mixture over the beef and let simmer for 2-3 minutes.
7. In the meantime, drain your pasta. After you’ve drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.
8. In a large casserole dish (I used a large, throw-away cake pan because I was doing a lot of cooking the day I made it), pour in the pasta mixture and top with the remaining cheese.
9. Bake for 15 minutes or until cheese has completely melted.
10. Serve hot. 

This was awesome even after I froze half of it and reheated it later!

So we meet again...

Recently I've started binge cooking again.  It feels good - really good actually.  I've probably been making my Facebook friends crazy and I can imagine them yelling at me through their computer screens to stop posting pictures of, and talking about, food! I can't help it though.  I love to cook, but I don't always feel like I have the time.  Unfortunately, I definitely don't have the money to be taking the girls out to eat all the time [at all.] So I cook. And I cook. And I cook.

I'll let you in on a little secret though.  Growing up, my mom didn't cook much.  By much, I mean she cooked dinner on Tuesday night and on Sunday night because my dad was home for dinner - that's assuming he didn't grill or we didn't go out.  The other nights (and sometimes days) we ate out.  That's right, I grew up eating in restaurants - sometimes three meals a day were enjoyed in a restaurant.  (Remember Baker's Square? I once ate there for breakfast, lunch, AND dinner!  It was my mom's favorite restaurant.)  As a result, when I first moved out of the house and got married, the only things I knew how to make were reservations and catering arrangements!  Unless it came from a box.  I could make Hamburger Helper and blue box mac & cheese like a pro. 

Fast forward 15 years and I can now cook.  As in cook cook.  The things I make don't always turn out the way I'd hoped that they would, but I try.  I'd like my girls to be more comfortable with cooking when they move out someday than I was initially.  I also like being able to eat well and my girls are bottomless pits!  I swear they could live on fruits, veggies, cheese and yogurt if only I'd let them.  On occasion, you'll see my kids eating donuts for breakfast (nobody is perfect) or pizza for breakfast (well, Brooke Lynne anyway lol) and even more rarely you'll see them have a small glass of chocolate milk, but for the most part we do pretty good.  Brooke Lynne doesn't like cereal and she won't eat turkey unless you tell her it's chicken (but she won't eat chicken nuggets.)  She also won't take a sandwich to school.  I can pack it, but it will come right back home in her lunch box! As a result, I've resorted to bento-style lunches for her on the days that I pack them.  Amelia wants to eat all day, every day.  I don't know how, at almost 3 years old, she only weighs 25 pounds because she's always eating something! I actually have to pack her a lunch box of snacks to supplement what she's given at daycare.  Her lunch box usually has organic yogurt, a couple pieces of organic fresh fruit and/or veggies, a kid-sized organic granola bar, cheese and maybe pretzels or crackers.  It comes home close to, or completely, empty every day.

So as I start to post recipes from this weekend, please don't be intimidated or think that you can't make this stuff too.  I don't cook fancy.  I don't use crazy ingredients.  I haven't always been able to cook and the things I make don't always look and/or taste the way I'd like them too.  I'm busy, my kids both have crazy schedules and there are days I'd like to lock myself in the bathroom just to get 5 minutes to myself.  I'm perfectly imperfect and I'm fine with that.  That being said, enjoy the recipes to come.  Let me know if you try them and what your family thinks of them.  Above all, relax and enjoy trying something new :-D

Peace & Love,
Mel

Triple-Chocolate and Peanut Butter Pudding Cake

1 cup all-purpose flour
1/3 cup sugar
2 Tbsp unsweetened cocoa powder
1.5 tsp baking powder
1/2 cup milk or chocolate milk
2 Tbsp vegetable oil
2 tsp vanilla
1/2 cup peanut butter-flavor pieces
1/2 cup semisweet chocolate pieces
1/2 cup chopped peanuts
3/4 cup sugar
2 Tbsp unsweetened cocoa powder
1.5 cups boiling water
vanilla ice cream (optional)
chocolate bar pieces (optional)

1. Lightly coat the inside of a 3.5 or 4 quart slow cooker with cooking spray; set aside.
2. In a medium bowl stir together flour, the 1/3 cup sugar, 2 tablespoons cocoa powder, and the baking powder.  Add the chocolate milk, oil, and vanilla; stir just until moistened.  Stir in peanut butter pieces, chocolate pieces, and peanuts.  Spread batter evenly in the prepared cooker.
3. In another medium bowl combine the 3/4 cup sugar and 2 tablespoons cocoa powder.  Gradually stir in the boiling water.  Carefully pour cocoa mixture over batter in cooker.
4. Cover and cook on high-heat setting for 2 to 2.5 hours or until a toothpick inserted near the center of the cake comes out clean.  Remove crockery liner from cooker, if possible, or turn off cooker.  Cool, uncovered, for 30 to 40 minutes.
5. To serve, spoon warm pudding cake into dessert dishes.  If desired, top with ice cream and chocolate bar pieces.

ww pts: 10 (without optional ice cream or chocolate bar pieces)

This was my first attempt at a cake in the slow cooker so I tried not to set my expectations too high.  I can honestly say it was great though.  We enjoyed it tonight without the ice cream or the chocolate bar pieces.  If vanilla ice cream happens to find it's way to me, well, I'll probably try it that way too, but at 10 ww points, this is definitely a "special occasion" dessert for me for now!

Healthified Fare: Chicken Scampi (inspired by Olive Garden)

10 cloves garlic, peeled
1 Tbsp diet margarine

White Sauce
1 Tbsp diet margarine
2 Tbsp all-purpose flour
3/4 c. hot skim milk

Scampi Sauce Base
3 Tbsp diet margarine
2 Tbsp crushed garlic
2 Tbsp Italian seasoning
Black pepper
3/4 tsp red pepper flakes
1/4 c. white wine
1.5 c. chicken broth
1 pound boneless, skinless chicken breasts, sliced
1 red bell pepper, julienned
1 red onion, thinly sliced
8 ounces angel hair pasta, cooked until al dente

Preheat the oven to 400.

In a small, ovenproof saucepan, saute the garlic cloves in the margarine.  Put the pan in the oven for 20 to 30 minutes, until the cloves feel soft when pressed, or cover and slowly roast on the stovetop over low heat.  Be sure the garlic does not burn, as burning it will make it taste bitter.  Remove the garlic and save the margarine.

Make the white sauce: In a small saucepan, melt the margarine and whisk in the flour, stirring constantly until the paste is smooth.  Gradually add the hot milk, whisking constantly.  Simmer until the sauce has thickened.  Set aside.

Make the scampi sauce base: In another saucepan, melt the margarine and add the crushed garlic, the Italian seasoning black pepper, and red pepper flakes. Cook for about two minutes over low heat, then add wine and chicken broth.  Simmer for about 30 minutes.

Add 1/4 c. of the white sauce to the scampi sauce base and whisk to combine all the ingredients.  Simmer until the liquid has thickened.

Heat the reserved melted margarine in a large saucepan and saute the chicken until it is almost cooked through.  Add the bell pepper and onion and continue to saute.  When the chicken is cooked through and no longer pink in the middle, add the scampi sauce.  Simmer until everything is warmed and then add the roasted garlic cloves.  Place the pasta in serving bowls or plates and pour the chicken, vegetables, and sauce over the top.

*America's Most Wanted Recipes without the Guilt


ww pts: 9 (including 2oz of pasta)

I was very excited to try this recipe and ended up feeling very disappointed in the end.  To me, it tasted spicy even though I used less of the red pepper flakes than the recipe called for.  I think in the back of my mind, I was expecting something akin to Red Lobster's shrimp scampi but with chicken instead and this was nothing like that.  Brooke Lynne didn't like the chicken and only ate the pasta.  Amelia, aka the bottomless pit, ate hers with no problem.  I could possibly make this again, but I would have to modify the heck out of the recipe first.  Oh well, lesson learned.

Kid-Friendly Fare: sloppy joe pasta

Ingredients

• 1 pound ground beef
• 1 envelope sloppy joe mix
• 1 c. water
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 package (7 ounces) small shell pasta, cooked and drained
• 1 c. (8 ounces) cottage cheese
• 1/2 c. shredded cheddar cheese

In a large saucepan, cook beef over medium heat until no longer pink; drain.  Stir in the sloppy joe mix, water, tomato sauce and paste.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through.  Remove from the heat; stir in pasta.

Spoon half into a greased 2.5 quart baking dish.  Top with cottage cheese and remaining pasta mixture.  Sprinkle with remaining cheddar cheese.

Bake, uncovered, at 350 for 30-35 minutes or until bubbly and cheese is melted.

Yields: 4-6 servings

Let me preface my review by saying that Brooke Lynne at 3 servings of this stuff - that's right, THREE! I was absolutely dumbfounded since she's never been all that keen on sloppy joes.   It was a good recipe, but nothing special.  This about sums it up:
Nick-Nick: I don't want to insult you, but this kinda tastes like....
me: Hamburger Helper
Nick-Nick: yes, but healthier since you made it yourself (nice save buddy)

ww pts: 7 (but I divided the casserole into 8 servings, as opposed to 4-6.  With some fresh steamed broccoli, it was more than filling)

*taste of home's good food for kids!/kids' party food

Browning the meat - this turns out to be problematic for me since I get distracted easily

Making the "sloppy joe" part of sloppy joe pasta

I used whole grain pasta - we no longer purchase "regular" pasta over here and haven't for quite some time

layered, but not fancy!

Isn't everything better with cheese?

 

"dinner"

stuffed baby red potatoes

Ingredients

• 24 small red potatoes (about 2.5 pounds)
• 1/4 c. butter, cubed
• 1/2 c. shredded Parmesan cheese, divided
• 1/2 c. crumbled cooked bacon, divided
• 2/3 c. sour cream
• 1 egg, lightly beaten
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. paprika

1.  Scrub potatoes; place in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain.
2. When cool enough to handle, cut a thin slice off the top of each potato.  Scoop out the pulp, leaving a thin shell. (Cut thin slices from the potato bottoms to level if necessary)
3. In a large bowl, mash the potato tops and pulp with butter.  Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.  Stir in the sour cream, egg, salt, and pepper.  Spoon mixture into potato shells.  Top with remaining cheese and bacon; sprinkle with paprika.
4. Place in an ungreased 15-in. x 10-in x 1-in. baking pan.  Bake at 375 for 12-18 minutes or until potatoes are heated through.

So, when I opened my big mouth and said I was going to make these, I think I forgot what I pain anything resembling twice-baked can be.  It actually wasn't too bad as far as prep goes; of course, I couldn't find super tiny red potatoes (thank goodness) so they were actually a bit bigger than I believe was intended.  While they may not have been as cute and they might have been if I had found the super-tiny potatoes, these had a fantastic texture and nice creamy/rich flavor.  This recipe is a keeper!

*taste of home appetizers and small plates

Super Bowl Sunday: Beer-Mustard Meatballs

It only seemed fitting that on a day formerly celebrated by my mother with an overabundance of "nibbles" I should add an item or two to the blog just for the hell of it ;-) While I didn't exactly spend the afternoon watching pregame and the Super Bowl itself, I was super happy to spend that same time in the kitchen while Amelia ping-ponged back and forth between me in the kitchen and Nick-Nick on the couch.

2 eggs
1/2 c. fine dry bread crumbs
1/2 c. finely chopped onion (I used a sweet onion)
1/4 c. milk
1/2 tsp. salt
1/2 tsp. ground black pepper
1 pound ground beef (I used ground sirloin)
4- four ounce uncooked bratwurst links, casings removed (I used Johnsonville Beer 'n Bratwurst)
1-twelve ounce bottle beer (I used Leinenkugel's Sunset Wheat, mainly because it is what I had on hand)
1/3 c. Dijon-style mustard
1/4 c. finely chopped onion

1. Preheat the over to 375.  In a large bowl beat eggs with a fork.  Stir in bread crumbs, onion, milk, salt, and pepper.  Add brats (casings removed) and ground beef; mix well.  Shape mixture into 36 meatballs.  Place meatballs in a shallow baking pan.  Bake for 25 to 30 minutes or until meatballs are cooked through (160 degrees).  Drain off fat.
2. Place meatballs in a 3.5  or 4 quart slow cooker.  For the sauce, in a small bowl stir together one 12-ounce bottle beer, 1/3 c. Dijon-style or course-ground mustard, and 1/4 c. finely chopped onion; pour over the meatballs.
3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1.5 to 2 hours.  Serve immediately or keep warm, covered, on warm or low-heat setting for up to 2 hours.  Serve with decorative toothpicks.

Once again, I end up with more than I'm "supposed" to lol

beer-mustard sauce=yummy

WW pts:  When I made the meatballs using my Pampered Chef small scoop, I ended up with 49 meatballs as opposed to 36.  A seven meatball serving equals 10 points.  A three meatball serving equals 5 points.


I will preface this by stating that I really don't like bratwurst...at all...as in I take something else to my dad's sometimes if I'm going over there and that is what they are planning to serve. (Or I just eat a bun and pray nobody notices that there isn't any meat in it lol).  As a result, my expectations weren't really all that high.  I really only made them because I figured that Nick-Nick and the girls (Amelia, since Brooke Lynne is with her dad this weekend) would like them and it seemed like an appropriate item to make on Super Bowl Sunday.  I am pleased to report that I was very pleasantly surprised by this.  The meatballs didn't taste too brat-y since it was mixed with ground sirloin as well and the beer-mustard sauce you pour over them in the slow cooker was very flavorful.  I will definitely be adding this to my fall/winter rotation, but may not make them again until I finish working my way through the other meatball recipes I want to try!

*Better Homes and Gardens Creative Slow Cooker Recipes

Cinnamon Sugar Graham Cupcakes (as seen on the SeaWorld Birthday Bash episode of Cupcake Wars)

 

 Ingredients

• 3 1/4 cups cake flour, sifted
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup graham cracker crumbs
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 cup or 2 sticks unsalted butter, room temperature
• 1 1/2 cups sugar
• 5 large egg, separated into 5 yolks and reserving only 3 egg whites, room temperature
• 2 teaspoons Madagascar bourbon vanilla extract
• 2 1/2 tablespoons ground cinnamon
• 1 1/3 cups whole milk, room temperature
• Cinnamon Sugar Graham Cream Cheese Icing, recipe follows

Directions

Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners.

Sift together the cake flour, baking powder, and salt into a bowl, and set aside.

Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl.

With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.

Cinnamon Sugar Graham Cream Cheese Icing:

• 1/2 cup graham cracker crumbs
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 (8-ounce) package cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1 teaspoon Madagascar bourbon vanilla extract
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups confectioners' sugar, sifted
• Graham cracker crumbs, for garnish
• Cinnamon sugar graham crackers, for garnish
• Ground cinnamon, for garnish

Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy.

Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. 

Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.

Yield: approximately 3 1/2 cups of frosting

Note I am not listing the ww points for this recipe.  I am perfectly capable of figuring it out and am choosing not to as, in this case, I believe ignorance is bliss.  Just the butter and brown sugar alone, not to mention the cream cheese.  That being said, these cupcakes are pretty darn good.  They just about melt in your mouth.  Only issue I have with them is that (being totally honest) they were kind of a pain in the ass to make.  Lots of sifting, getting things to room temperature, more sifting, beating egg whites until stiff peaks form...and as you can see, I did not pipe the frosting.  Using my Pampered Chef spreader worked just fine for me thankyouverymuch!   These definitely aren't the cupcakes I'd be making to send to school with Brooke Lynne! These are more like the kind of cupcakes I might make for someone that I really like - a lot - for their birthday.

Happy Super Bowl Sunday!

I'll be getting online later this afternoon to get the photos and the recipe for Friday's Cinnamon Sugar Graham cupcakes -  boy are they good!

I'll also be cranking out a couple extra items today in honor of the Super Bowl:

1. stuffed baby red potatoes (these are going to accompany the steaks I will be grilling later this evening)
2. beer-mustard meatballs (this is from a slow cooker cookbook, but you do have to cook the meatballs in the oven first, and will be something to snack on this afternoon and I'm thinking the leftovers will be amazing in the hoagie rolls I picked up at the store this morning)

Slow Cooker: Shanghai-Style Pork Ribs

• 1- 8 oz. jar hoisin sauce
• 3/4 c. packed brown sugar
• 1/2 c. soy sauce
• 1/2 c. tomato paste
• 1/3 c. dry sherry
• 1/4 c. bottled minced garlic (24 cloves)
• 4 tsp. bottled hot pepper sauce
• 1/4 tsp. five-spice powder
• 2 to 2-1/2 pounds pork loin back ribs, cut into individual ribs
• Hot cooked Chinese noodles (optional)

1.  Combine hoisin sauce, brown sugar, soy sauce, tomato paste, sherry, garlic, hot pepper sauce, and five-spice powder.  Place ribs in a 3.5 to 4 quart slow cooker.  Pour hoisin sauce mixture over ribs; toss to coat.
2. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.  Using tongs, transfer ribs to a platter.  Cover with foil to keep warm.  
3. Transfer cooking liquid to a small saucepan.  Skim off fat.  Bring to boiling; reduce heat.  Simmer for 15 to 18 minutes or until liquid is reduced to 1 cup.  Return ribs to slow cooker, add reduce liquid, and toss to coat.  Keep warm, covered, on warm setting or low heat setting for up to 1 hour.
4. If desired, serve ribs with hot cooked Chinese noodles/ (Makes 6 servings)

Tonight's dinner was 13 WW pts and worth every single one!  This is very possibly my new favorite slow cooker recipes, which is kinda saying a lot. We served the ribs with brown rice and fresh steamed broccoli.  In addition to our normal Thursday night crew, we had a four year old guest over for an impromptu play-date.  I'm please to announce that she finished everything on her plate except for some of her rice.  Brooke Lynne loved it as well (and kept calling it chicken AARGH!) Amelia picked at it, but had been snacking since we got home and just wanted to play.  Nick-Nick gave it an 8 out of 10, but couldn't tell me what would make it better.


*Better Homes and Gardens Creative Slow Cooker Recipes

Healthified Fare: Margarita Grilled Chicken

Ingredients

• 2/3 c. lemon juice
• 1/3 c. lime juice
• 1/4 c. tequila
• 1 Tbsp minced garlic
• 4 boneless, skinless chicken breasts
• salt
• pepper

Directions

1. Combine juices, tequila, and garlic in a dish with the chicken breasts and let marinate for two hours in the refrigerator.  When ready to prepare, drain and season with salt and pepper.
2. Preheat the grill to medium-high heat.
3. Spray the grill with cooking spray and cook the chicken breasts until cooked through, about 6 to 8 minutes each side.

So today was not one of my best days personally, but I still wanted to go ahead and try this recipe...mainly since it involved pulling out a bottle of tequila ;-)  I used freshly squeezed lemon and lime juice - hello therapeutic activity - and extra garlic (because I love it.)  I let the chicken marinate in a gallon-sized zip top baggie and it made the need for clean-up virtually non-existent.  Now, I'm pretty new to grilling, so I figure the more experience I can get under me belt, the better.  Tonight was actually super easy.  In addition, the chicken had lots of flavor and was very juicy.  Both girls followed me from the back of the house to the kitchen so that they could try it because it smelled so awesome and both cleared their respective plates.  I served it with jasmine rice mixed with scallions, pineapple, and diced peppers and fresh steamed broccoli.  We will definitely be having this again! 

*America's Most Wanted Recipes Without the Guilt

Kid-Friendly Fare: Coconut-Crusted Turkey Strips

The finished product: 3 ounces of cooked turkey with 2 Tbsp sauce and fresh steamed asparagus = 7 WW pts

Despite the fact it is turkey, Brooke Lynne loved it.

Tonight's ingredients

Ingredients

• 2 egg whites
• 2 tsp sesame oil
• 1/2 c. flaked coconut, toasted
• 1/2 c. dry bread crumbs
• 2 Tbsp sesame seeds, toasted
• 1/2 tsp salt
• 1-1/2 pounds turkey breast tenderloins, cut into 1/2-inch strips

for dipping sauce

• 1/2 c. plum sauce
• 1/3 c. unsweetened pineapple juice
• 1-1/2 tsp prepared mustard
• 1 tsp cornstarch

Directions
In a shallow bowl, whisk together egg whites and oil.  In another shallow bowl, combine the coconut, bread crumbs, sesame seeds and salt.  Dip turkey in egg mixture, then coat with coconut mixture.

Place on baking sheets coated with cooking spray; spritz turkey with cooking spray.  Bake at 425 for 4-6 minutes on each side or until golden brown and juices run clear.

Meanwhile, in a small saucepan, combine the sauce ingredients.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with turkey strips.

Measuring and adding sesame oil to the egg whites

Whisking

Working on the dry ingredients for the breading

Look who else wants to help!

We've cleared 165, so we're good to go - Time for dinner!

Tonight's meal was a test.  Brooke Lynne swears up and down that she doesn't like turkey and will refuse to eat it....unless I tell her it is something else.  As far as I'm concerned, she can call it whatever she wants as long as she eats it!  I wanted to know if she'd willingly ingest this, knowing exactly what it was, if she had a hand in preparing it.  The answer? Yes! (although when she asked for seconds, it was "mom, can I have more chicken please?" 
Both girls gobbled this tasty turkey up and asked for seconds.  As you can see in the pics, I did not cut the turkey tenderloins into 1/2-inch strips, so I had to wing the cooking time but it all turned out just fine and wasn't dry at all.  I thought it was a bit bland, but my piece didn't have much of the toasted coconut so maybe that's why.  The dipping sauce was tasty, but not too sweet.  I'd probably make it again if one of the girls asked for it, but it wouldn't be on my top ten list of all time favorites.  It's a nice alternative to plain ole chicken strips and calculates out to 7 WW pts

*Recipe from Taste of Home's "Good Food for Kids!/Kids' Party Food"*

Easy Slow-Cooker A.1. Swiss Steak

Ingredients

2lb. boneless beef chuck eye roast, cut into 1-inch pieces

1/4c. A.1. Original Steak Sauce

1 onion, sliced

1 can (14-1/2 oz.) diced tomatoes, undrained

2 Tbsp. flour

1/4c. water

 

Toss meat with steak sauce; place in slow cooker. Top with onions and tomatoes; cover with lid. 

 

Cook on LOW 9 to 10 hours (or HIGH 4 to 5 hours).   Mix flour and water. Stir into meat mixture; cook, covered, 5 min. or until sauce is thickened, stirring occasionally.  **Disclaimer: This recipe was prepared and cooked on Thursday, but we didn't eat it until Saturday due to my vehicular challenges.** Ok, so where do I start? I love A.1. Steak Sauce and was thrilled to try this recipe to begin with.  I found a boneless beef eye chuck roast on sale that also had to be sold within a couple days so it was discounted an additional 20% which made me even more excited since that meant the meat itself was going to cost just about $8 for just over two pounds.  The preparations were super simple - the most challenging thing was cutting the meat into cubes since it wasn't completely defrosted from being in the freezer.  Tonight, we finally got around to enjoying this.  I served the swiss steak with sour cream and chive mashed potatoes, but it would have also been delish served with some egg noodles.  I was a bit bummed that the A.1. flavor wasn't stronger.  Going forward, I may either add more A.1. to the recipe or serve additional A.1. along side it for dipping (or both!)  I will definitely make this version of swiss steak again!

Life, Interrupted

So....I totally made the A1 Swiss Steak in the slow cooker Thursday as planned. And then my car stopped working and we ended up taking it in to be fixed - I don't know about your kids, but there was no way mine were going to sit in Pep Boys for a couple hours while the car was being fixed so we went to Red, Hot and Blue to wait.  Then I ended up with a head cold, so...we will be eating the swiss steak today and I will report back after!

Healthified Fare: Planet Hungrywood Sweet & Cap'n Crunchy Chicken

Served with fresh steamed broccoli and Market Day baby bakers

Ingredients

• 8 ounces raw boneless skinless chicken breast tenders
• 1/2c. Cap'n Crunch cereal (original)
• 1/4c. Fibers One bran cereal (original)
• 3Tbsp. fat-free liquid egg substitute 
• 2Tbsp. Hellemann's/Best Foods Dijonnaise
• 1/8tsp. onion powder
• 1/8tsp. garlic powder
• dash salt
• dash black pepper

Love the fact that this recipe relies on items that are pantry staples over here   (well, with the exception of the Cap'n Crunch cereal of course)

Directions:
Place Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Set aside.

Put Cap'n Crunch in a sealable plastic bag and seal. Using a rolling pin or a can, coarsely crush cereal through the bag. In a wide bowl, combine Fiber One crumbs, crushed Cap'n Crunch, onion powder, garlic powder, salt, and pepper. Mix well and set aside.

Place chicken tenders in a separate medium bowl. Cover chicken with egg substitute, and flip chicken to coat. Shake off any excess egg substitute, and then coat chicken in the cereal mixture.

Bring a large pan sprayed with nonstick spray to medium heat on the stove. Place coated chicken pieces gently into the pan, spacing them out as much as possible. Cook for 5 minutes, and then carefully flip pieces over. Cook for about 4 additional minutes, until chicken is cooked through.

Combine the Dijonnaise and honey mustard in a small dish, and mix well for a tasty dipping sauce

Breading Mixture

I put the chicken pieces and egg substitute in a Reynold's Oven bag to make clean up super easy!

I used a 16" electric skillet to make tonight's dinner - I doubled the recipe in order to feed us all

Breading the chicken was a snap - I did it while holding Amelia!

Yummy dipping sauce

Delicious!

 I was super excited to try out one of my idol's recipes tonight.  I have been following Hungry Girl for years - before she was published let alone had her own t.v. show.  Needless to say, she didn't disappoint!
The recipe was super easy to make - I actually prepared the entire meal while holding Amelia in my arms!  The breading on the chicken is amazing; the combination of Fiber One and Cap'n Crunch sounds like an odd pairing, but in actuality is divine.  I also liked that it didn't taste grainy at all despite the fact that it had a high fiber cereal as an ingredient and was not fried.  The fact that I could have a generous portion, plus dip, for just 5 points plus was fantastic.  I added some fresh steamed broccoli and 3oz. of the baby bakers from Market Day and felt more than satisfied when I was done.
Both girls and Ms. Andrea gave it an enthusiastic thumbs up!

Here is the link to the original recipe:
http://www.hungry-girl.com/newsletters/raw/1214

Seriously, this woman is a straight-up genius when it comes to tasty meals that fit into a weight loss plan.  This didn't taste "diet-y" at all 

Kid-Friendly Fare: Pepperoni Pizza Muffins

• 3c. Original Bisquick Baking Mix
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 3/4c. water
• 1/2c. shredded part-skim mozzarella cheese
• 1/2c. shredded cheddar cheese
• 1/2c. sliced pepperoni
• 1Tbsp. dried minced onion
• 1tsp. Italian seasoning

Brooke Lynne got in some reading practice as we read the directions aloud

Measuring out the baking mix.  (We did this over a plate for easier clean up.)  We also talked about why we might level dry
ingredients as opposed to just dumping in "the whole mountain"

"um mom, this looks gross" - Brooke Lynne

"Teaching" little sis how to add ingredients

Amelia caught on quick lol

Adding the wet ingredients to the dry ingredients

Using our Pampered Chef large scoop to ensure all of the muffins would be the same size

Super easy to use...even for the kids

1.  Place the biscuit mix in a large bowl.  Combine the remaining ingredients; stir into biscuit mix just until moistened.  Fill greased muffin cups three-fourths full.

Into the oven they go - the recipe said this would make 14 muffins, but we ended up with 19...go figure

Done!

We enjoyed our pepperoni pizza muffins with steamed fresh broccoli

2. Bake at 350F for 17-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing to wire racks.  Serve warm.  Refrigerate leftovers.

This recipe was a big hit with the kids, but the adults also enjoyed the muffins.  Nick-Nick (who was over taking a peek at my car) thought they might have had more pizazz --my word, not his-- if we had used pizza sauce instead of the condensed tomato soup.  Uncle Nick (who was over taking out my garbage) thought they were kind of bland, but still managed to toss a few down.  Both guys mused aloud different toppings we could add to the batter next time.  This means that they liked them enough for me to make them again, which is a good thing....especially since I could easily have more than one since they are only 3 points each!