Crock Pot Meals: Short Ribs

Hey Everyone! I am so sorry I didn't post yesterday, things are a little crazy around here. So I am making it up to you with a Comfort Food, cooked in the Crock Pot, that is light and healthy!!! Beat that! :) hehe Plus Short Ribs are REALLY cheap!

Short Ribs
Grocery List:
1 can (about 14 oz) beef broth
1 cup chopped onion
2 small sweet potatoes, peeled, halved lengthwise and cut crosswise in 1/2-in.-thick slices
2 medium parsnips, peeled and diced (1 1/2 cups)
8 oz baby carrots
4 meaty beef short ribs (about 2 lb)
1/4 tsp pepper
3 sprigs fresh dill
1 can (14 1/2 oz) diced tomatoes in juice, not drained
Garnish: snipped dill

How to make it:

1. Mix all ingredients except short ribs, pepper, dill and tomatoes in a 3-qt or larger slow-cooker. Top with short ribs, sprinkle with pepper, then add dill and tomatoes.

2. Cover and cook on low 7 to 9 hours until ribs are very tender. Spoon fat off surface. Serve in shallow soup plates; sprinkle with dill.

Nutritional Information:
356cal
12g fat
8g fiber
7 WW points

SLOW cook once, eat twice: Ratatouille and Pan Bagna

PToday's recipes are a special edition of Cook once, Eat twice! Its SLOW COOKING NIGHT! Oh, how I love my crock pot. I even belong to groups on Cafe Mom that are just for slow cooking moms! :) So this one will be listed under C.O.E.T. and Crock pot Meals! Enjoy!


NIGHT ONE:
Ratatouille with Pasta
Grocery List:
1 medium onion, chopped
3 tsp chopped garlic (3 cloves)
1 medium eggplant (1 1/2 lb)
3 medium zucchini (1 1/2 lb)
2 bell peppers
6 plum tomatoes
1 can (8 oz) tomato sauce
1 Tbsp each chopped fresh oregano and thyme (or 1 tsp each dried)
1/2 tsp salt and pepper
2 Tbsp each red wine vinegar and extra-virgin olive oil
1 lb rigatoni pasta
Grated Parmesan

How to make it:
1. Place onion and garlic in a 6-qt slow-cooker.

2. Cut eggplant, zucchini, peppers and tomatoes into 1-in. chunks; toss in large bowl with tomato sauce, herbs, salt and pepper. Add to slow-cooker.

3. Cook on low 5 to 8 hours until vegetables are tender. Stir in vinegar and oil.

4. Remove 3 cups ratatouille; save for Pan Bagna recipe. (Ratatouille can be refrigerated for up to 1 week.)

5. Cook rigatoni as box directs; toss with ratatouille. Serve with Parmesan.

Nutritional Information:
360cal
4g fat
7g fiber
7 WW points

NIGHT TWO:
Pan Bagna
Grocery List:
One 8-in. round loaf Italian bread (about 1 lb)
2 cans (6 oz each) solid light tuna, packed in olive oil
2 Tbsp balsamic vinegar
2 cups arugula
1 Tbsp nonpareil capers
3 cups ratatouille (from Ratatouille with Pasta recipe)

How to make it:
1. Cut bread in half horizontally. Scoop out bread from top and bottom so that you’re left with about a 1-in.-thick shell.

2. Drain 1/4 cup oil from tuna into a small bowl; whisk in vinegar. Brush dressing over cut sides of bread.

3. Arrange arugula on bread bottom; spoon on tuna. Stir capers into ratatouille; spoon on top. Cover with bread top and wrap in plastic wrap. Refrigerate at least 1 hour or overnight. Cut into wedges.

Nutritional Information:
319cal
18g fat
5g fiber
9 WW points

Easy Dinners: Sausage and Peppers Meatloaf

You know, I get more emails asking for Meatloaf recipes than I can keep up with! So I am always trying to think of new ideas for meatloaf. I figured I would post this one here, because my sister always wants my recipes for meatloaf too, so now she can find it! hehe

Sausage and Peppers Meatloaf
Grocery List:
1 1⁄2 cups Barilla Sweet Peppers & Garlic pasta sauce
1 lb hot or sweet Italian sausage, removed from casings
1 lb lean ground beef
3⁄4 cup fresh bread crumbs
3⁄4 cup finely chopped onion
1⁄4 cup shredded Romano or Parmesan cheese
1 large egg
2 tsp minced garlic
2 tsp fennel seeds (optional)
1⁄2 tsp each salt and pepper

How to make it:
1. To ease removal of loaf from cooker, fold two 24-in.-long pieces foil in half lengthwise twice. Place strips across each other, forming a “+” in bottom of a 31⁄2-qt or larger slow-cooker. Press strips against inside of cooker, letting ends hang over outside.

2. Mix 1⁄2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 71⁄2 x 41⁄2 x 21⁄2-in. loaf. Place in cooker.

3. Cover and cook on low 5 to 8 hours or until a meat thermometer inserted in center of loaf registers 165°F. (IF YOU WANT A CRUST ON YOUR MEATLOAF, COOK IT FREE FORMED IN THE OVEN ON A COOKIE SHEET AT 375 DEGREES FOR 1.5 HOURS OR UNTIL COOKED IN CENTER.)

4. Heat rest of sauce; serve at table.

**Try a pasta salad on the side. Leftover meat loaf makes great sandwiches.

Nutritional Information:
(Makes 8 Servings)
410cal
32g fat
1g fiber
11 WW points

have a great weekend!!

Crock Pot Meals: Turkey Thighs

TGIF! I'm going to be real simple today...This Recipe ROCKS! :)
Have a great weekend everyone!!

Turkey Thighs Crockpot Style
Grocery List:
2 turkey thighs (about 2 lb), skin and excess fat removed
1 cup dry red wine, or 1 cup chicken broth plus 1 Tbsp red-wine vinegar
1 cup thinly sliced onions
2 tsp minced garlic
1/2 tsp each dried rosemary, sage, thyme and salt
GRAVY:
3 Tbsp flour
1/4 cup water

How to make it:
1. Eight to 12 hours before cooking, put all except Gravy ingredients in a 31/2-qt or larger slow-cooker. Cover and refrigerate.

2. Cook on high 4 to 5 hours or on low 8 to 10 hours until turkey is tender.

3. Remove turkey thighs to cutting board and cover loosely with foil.

4. Gravy: Set cooker to high and cover. Whisk flour and water until well blended. Whisk into liquid in cooker. Cover and cook, stirring once, 15 minutes or until thickened.

5. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy. Serve remaining gravy from a sauce boat.

**Great with: mashed sweet potatoes and green beans

Nutritional Information:
(makes 4 servings)
286cal
9g fat
1g fiber
6 WW points

Crockpot Meals: Tex-Mex crockpot pork

Good Morning to you! I just LOVE recipes that I can set and forget until dinner time! My crock pot gets quite the workout, believe me! So I thought I would share a recipe that has a lot of the flavors that are common here in Texas, and mix them with my favorite cooking method, and still keep it light in calories and fat!

Tex-Mex crock pot pork
Grocery List:
1 can (8 oz) tomato sauce (1 cup)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 cans (4.5 oz each) diced green chilies (1 if you want it more mild)
1/4 cup chili powder
1 tsp each ground cumin and dried oregano (you can also use Italian seasoning if that's what you have on hand)
1/4 tsp ground cinnamon
One 2 1/2-lb well-trimmed boneless pork loin roast
1/2 cup chopped cilantro

How to make it:

1. Mix Sauce ingredients in a 3-qt or larger slow-cooker. Add pork, then spoon sauce over pork just to cover.

2. Cover cooker and cook on high 31/2 hours or on low 8 to 10 hours, until pork is fork-tender. Remove pork to a cutting board and, using 2 forks, pull meat into shreds.

3. Pour sauce into serving bowl; stir in the cilantro and shredded pork.

Roll up in warmed burrito-size flour tortillas, or serve in taco shells or on burger buns. Shredded lettuce, diced red onion and sour cream are all great toppings!

Nutritional Information:
makes 6 servings
265cal
9g fat
2g fiber
6 WW points

Crock Pot Meals and 3 ingredient meals: Pork Pozole

Today's recipe is super easy, because you can just throw everything in the crockpot! And did I mention it only has three ingredients?

Pork Pozole

Grocery List:

2-lb boneless pork butt, fat trimmed, cut in bite-size chunks
1 jar recaito (see Note)
1 can hominy, rinsed

How to make it:
1. Put pork and recaito (or salsa) in a 3-qt or larger slow-cooker. Stir to mix and coat.

2. Cover and cook on low 7 to 9 hours, or until pork is very tender.

3. Stir in hominy, cover and cook 10 minutes to heat hominy. If desired, garnish with chopped cilantro and radishes.
*Great with warm flour tortillas.

**Note: Recaito is a thicker-than-salsa, cilantro-based seasoning that’s used to add flavor to rice, beans, soups and stews. But if you can't find it, regular salsa and chop in some extra cilantro!

Nutritional Information:
287cal
13g fat
2g fiber
6 WW points

Taking a break: Jamaican Jerk BBQ Chicken (crockpot style)

YUM!! What is better about this recipe? Tons of flavor, hardly any calories, and one tasty meal!

Jamaican Jerk BBQ Chicken
Grocery List:
8 chicken drumsticks (about 2 lb), skin removed
2 tsp Caribbean jerk seasoning (Lawrys is the best!)
3/4 cup barbecue sauce (get the cheap store brand)
1/4 cup sliced scallions

How to make it:
1. Rub drumsticks with seasoning. Place in 3 1/2-qt or larger slow-cooker. Pour barbecue sauce and rum over chicken. Turn chicken to coat.

2. Cover and cook on low 6 to 8 hours until chicken is tender. Sprinkle with scallions.

**Great with coleslaw and cornbread on the side.

Nutritional Information:
188cal
5g fat
1g fiber
4 WW points

Crock Pot Meals: Chicken Paprikash

Chicken Paprikash is a Hungarian comfort food and is usually serves with spaetzel or Pierogi, but I am making it easy for you and serving it with egg noodles! And, the dish can cook all day while your at work in your crock pot slow cooker!

Chicken Paprikash

Grocery List:

4 each chicken drumsticks and thighs, skin removed

1 can reduced-sodium cream of mushroom soup

2 Tbsp paprika

1/2 cup nonfat sour cream

How to make it:
1. Place chicken in slow-cooker. Stir soup and paprika in small bowl until blended. Spoon soup mixture over chicken to cover.

2. Cover and cook on low 8 to 10 hours until chicken is tender. (or high 4-5 hours)

Remove chicken with slotted spoon to serving platter. Whisk sour cream into the cooking liquid. Serve sauce over chicken.

Nutritional Information:

297cal

12g fat

2g fiber

7 WW points

Crock Pot Recipes: Moo Shu Pork

Time for one of my FAVE recipes! I L-O-V-E my crock pot! I cant use it enough! I mean, whats better than making dinner at breakfast and its all done when your ready to eat?

Well this meal is no exception! I know I always have a pork roast in my deep freeze just waiting to be made into something yummo! And Chinese is my downfall! But with this recipe, it doesn't have to be! Its way better for you then going to the local take out, and your hips will surly thank you! :)

Moo Shu Pork

Grocery List:

One 2-lb boneless pork loin roast, fat trimmed, quartered lengthwise

1 cup hoisin sauce

1 Tbsp freshly grated ginger

6 cups shredded Napa cabbage

11⁄2 cups bagged shredded carrots

1⁄4 cup sliced scallions

3 Tbsp rice-wine vinegar

11⁄2 Tbsp sugar

20 flour tortillas, warmed (or you can use wheat!)

How to do it:

1. Put pork, 1⁄3 cup hoisin sauce and the ginger in a 31⁄2-qt or larger slow-cooker.

Turn pork to coat.

2. Cover and cook on low 6 to 9 hours or until pork is very tender. Turn off cooker.

Remove pork to a cutting board and, using 2 forks, pull meat into shreds.

Return pork to cooker.

3. Toss cabbage, carrots, scallions, vinegar and sugar in a bowl to mix.

4. Spread each tortilla with about 11⁄2 tsp remaining hoisin sauce.

Top with about 1⁄3 cup cabbage mixture and 1⁄4 cup shredded pork.

Nutritional Information (per serving)

makes 10 servings

452 calories

10g fat

3g fiber

9 WW points