CROCKPOT CREAMY WHITE CHICKEN CHILI

I made this while D was coming back into town.  It was pretty easy, and I was able to assemble it the night before). It was also good, although I wish it had been spicier.  I'd add jalapenos next time.

CROCKPOT CREAMY WHITE CHICKEN CHILI

Photo by ALB

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 (I got 6)
Author Star

Ingredients
1-½ lbs chicken breast, raw
2 15.5 ounce Great Northen Beans (3 cups) drained, but not rinsed
2 4 ounce cans cans diced mild green chiles
Add a 4 ounce can of diced jalapenos
1 ½ cups corn, frozen (used a 14 oz can of non salted corn)
1 ¾ cups chicken broth low sodium, if available (used 2 cups)
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
1 tsp kosher salt
1 tsp Lawry’s Seasoned Salt (I don't know what this is, so I used Penzy's Arizona seasoning)
1 tsp pepper
¼ tsp cayenne pepper more or less depending on level of spice preference
1/2 cup half and half (I used fat free)
4 oz light cream cheese

Instructions
In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours.

Remove chicken and shred. Stir back into the chili. Stir in half and half and light cream cheese. Cook on high for 30 minutes.

Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. (not counted in points). Enjoy!

3 WW Blue Points (my additions/subtractions at 6 servings)

Machaca Beef Dip Sandwiches

D made this the other day because we found a bottom round on sale at Kroger. It was really good.

We had with fries.

Machaca Beef Dip Sandwiches

Photo by ALB

Adapted from Taste of Home
Total Time
Prep: 20 min. Cook: 8 hours

Makes 10 servings (3 oz of meat each)

Ingredients
1 boneless beef chuck roast (2 to 3 pounds)
1 large sweet onion, thinly sliced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup water
3 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce
1 envelope au jus gravy mix
1 tablespoon Creole seasoning
1 tablespoon chili powder
2 teaspoons ground cumin
10 French rolls, split
Guacamole and salsa, optional (not in points calculation)

Directions
Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low until meat is tender, 8-10 hours.

Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices.

Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.

Nutrition Facts 1 sandwich: 476 calories, 18g fat (6g saturated fat), 100mg cholesterol, 1288mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 37g protein.

11 Smart Points (my additions/subtractions at 10 servings)

Asian Short Ribs

I made these.  D had to work, so we looked at the recipe and decided I was capable of making it.  I think he was even impressed when I said I would use the cheese grater to finely cut the ginger.

Anyway, it was pretty easy to prep.
It was also very good. Not spicy, but a little sweet. We had with rice to soak up the sauce, and Roasted Chile-Garlic Broccoli.

We would have again.

Asian Short Ribs

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 20 Mins
Yield Serves 4 (serving size: 2 short ribs and 1/4 cup sauce)

These short ribs are fall-off-the-bone tender with extra umami flavor from the mushrooms, garlic, and soy sauce. If you can’t find short ribs, pick up a boneless chuck roast at the market and cut it into 2-inch chunks instead.

Ingredients
8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons canola oil, divided
2 cups sliced fresh shiitake mushroom caps (you can get these at Whole Foods, but not at Kroger)
1 tablespoon finely chopped garlic (about 3 garlic cloves)
2 teaspoons finely chopped fresh ginger
1/2 cup unsalted beef stock
1/4 cup packed light brown sugar
1/4 cup rice vinegar
1 1/2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper

Preparation
Step 1: Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Step 2: Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.

Nutritional Information
Calories: 334; Fat: 19g; Satfat: 6g; Unsatfat: 11g; Protein: 24g; Carbohydrate: 16g; Fiber: 1g; Sugars: 14g; Sodium: 583mg

Cooking Light, October 2018

11 Smart Points (my additions/subtractions at 4 servings)

Braised Pork with Potatoes and Shallots

I thought this was a good recipe because it had both sweet potatoes and regular. D doesn't like sweet, so I figured he could pick them out of his, and I could have some.
He was unsure how coriander and fennel would work, but it did.  I really liked it. D thought the potatoes were on the mushy side.

If we have again, I think we should add steamed green beans at the last minute.

Braised Pork with Potatoes and Shallots

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 25 Mins
Yield: Serves 8 (serving size: 2/3 cup pork, 2/3 cup vegetables, and 1/4 cup sauce)

Use preground fennel and coriander seeds if you’re short on time; you’ll lose the texture the crushed seeds provide, but you’ll get the same great flavor. Substitute 2 teaspoons each of the ground seeds for 1 tablespoon whole seeds.

Ingredients
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
3 pounds bone-in pork shoulder roast (Boston butt), trimmed
1 tablespoon olive oil
3/4 cup unsalted chicken stock
1/4 cup dry white wine
2 tablespoons lower-sodium soy sauce
1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
1 pound baby Yukon Gold potatoes, halved
4 large shallots, peeled and halved lengthwise (about 4 oz.)
2 large fresh thyme sprigs
Fresh thyme leaves (optional)

Instructions 
Place fennel seeds and coriander seeds in a spice grinder; pulse until coarsely ground. Stir together ground seeds, pepper, and 1 teaspoon salt in a small bowl; sprinkle evenly over pork.

Heat oil in a large nonstick skillet over medium-high. Add pork to skillet; cook, turning to brown on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker; reserve drippings in skillet.

Add chicken stock, wine, and soy sauce to reserved drippings in skillet; bring to a boil over medium-high, stirring to loosen browned bits from bottom of skillet. Pour mixture over pork. Add sweet potatoes, Yukon Gold potatoes, shallots, and thyme sprigs to slow cooker. Cover and cook on low until pork and vegetables are tender, about 8 hours.

Transfer pork to a cutting board, and let rest 5 minutes. Transfer vegetables to a platter; reserve cooking liquid in slow cooker. Discard thyme sprigs. Break pork into large pieces; discard bone. Place pork on platter with vegetables; sprinkle with remaining 1/2 teaspoon salt. Garnish with thyme leaves, if desired. Serve with reserved cooking liquid.

Nutritional Information
Calories: 280; Fat: 9g; Satfat: 3g; Unsatfat: 6g; Protein: 23g; Carbohydrate: 24g; Fiber: 4g: Sugars: 4g; Added sugars: 0g; Sodium: 627mg: Calcium: 5% DV; Potassium: 12% DV

Cooking Light, October 2018

8 Smart Points (my additions/subtractions at 8 servings)

Guinness-Braised Beef Brisket

I think I'm just a eat a corned beef in public kind of person. It just tastes better out. Plus for me it is a one and done kind of dish. Don't really want left overs.

That said, it was still nice to have.  We went out last Saturday, and this cooked while we were out.  It was ok.  The broth was overly sweet, but that's probably why they said to discard it.  The meat was tender, and it didn't take on the broth taste.

If I had all the ingredients, I would have again. We had with Mashed Potatoes.

Guinness-Braised Beef Brisket

Photo by ALB

YIELD: 6 servings (serving size: 3 ounces)

Ingredients
2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1/4 cup chopped fresh or 1 tablespoon dried dill
1 (14 1/2-ounce) can low-salt beef broth
6 black peppercorns
2 whole cloves
1 (3-pound) cured corned beef brisket, trimmed

Preparation
Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on HIGH 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Discard broth mixture.

NUTRITION INFORMATION 
Calories: 226; Calories from Fat: 39 %; Fat: 9.7 g; Sat Fat: 3.2 g; Mono Fat: 4.7 g; Poly Fat: 0.4 g; Protein: 17.9 g; Carbohydrate: 15.2 g; Fiber: 0.9 g; Cholesterol: 87 mg; Iron: 2.2 mg; Sodium: 1105 mg; Calcium: 28 mg

Cooking Light, JANUARY 2004

BBQ Beef-Stuffed Potatoes

D and I decided to make this.  We typically make 1 crockpot meal a week.  We both thought the potatoes in the crockpot was weird, so D was going to microwave them. However I was home so I baked them in the oven.

The result was pretty good. The BBQ won't win any contest, but again, another comfort food that is perfect and ready when you get home.  Working from home, the smell will make you hungry all day.

We cut the recipe to 4. It made big portions. (Even though I baked the potatoes, I still used the salt and oil, so I counted it for my nutritional purposes

BBQ Beef-Stuffed Potatoes

Photo by ALB

ACTIVE TIME: 15 mins; TOTAL TIME: 8 hrs, 15 mins
YIELD: Serves 6 (we got 4)

Be sure to wrap the potatoes in parchment paper; foil can add a metallic taste to the dish. (we baked out potatoes in the oven an hour before eating).

Ingredients
1/4 cup dark brown sugar
3 tablespoons unsalted tomato paste
2 tablespoons reduced-sodium Worcestershire sauce
1 tablespoon chili powder
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons black pepper, divided
1 1/2 pounds boneless chuck roast, trimmed
1 1/2 cups vertically sliced red onion
Cooking spray
6 (4-oz.) russet potatoes (used 4)
2 teaspoons olive oil (used 1 TBSP)
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
6 tablespoons light sour cream
1/4 cup sliced green onions

Preparation
Combine brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 3/4 teaspoon pepper in a small bowl; rub generously over roast.

Place red onion slices in bottom of a 5- to 6-quart slow cooker coated with cooking spray; top with roast.

Rub potatoes with oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap each potato in parchment paper; arrange on top of roast. (didn't do)

Cover and cook on LOW 8 hours or until tender. (baked potatoes in the oven for 1 hour with no type of wrap (with the salt and oil) or in the microwave)

Unwrap potatoes; split lengthwise, cutting to but not through the other side. Shred roast with 2 forks, and stir to combine with onion mixture.

Top each potato with 1/2 cup beef mixture, 2 tablespoons cheese, 1 tablespoon sour cream, 2 teaspoons green onions, and 1/4 teaspoon pepper.

NUTRITION INFORMATION (as written from CL, 6 Servings)
Calories: 385; Fat: 12.7 g; Sat fat: 6.1 g; Mono fat: 4.9 g; Poly fat: 0.7 g; Protein: 32 g; Carbohydrate: 37 g; Fiber: 3 g; Cholesterol: 92 mg; Iron: 4 mg; Sodium: 687 mg; Calcium: 173 mg; Sugars: 12 g

16 Smart Points (4 servings, my calculation)

Cooking Light, DECEMBER 2016

Slow-Cooker Barbacoa

So in an effort not to eat roller food/spend money out on food, D made this before we went to a beer festival.  I guess he put it on at 9am.  We got home at 8pm.  Then I forgot to put it in the refrigerator (it was on warm on the Crock Pot).  (I may have also had roller food).

So Sunday rolled around, and we decided to have it (after we put it in the refrigerator, and then heated it up).  It was dry, I'll admit, but I think that was the function of the cook and his helper. It also didn't shred, so D sliced it.

Anyway, except for being dry, it was really good.  A lot of flavor.  I liked it.

We had with refried beans, and served the meat taco-style. I forgot a picture.

Slow-Cooker Barbacoa

Serves 8

Ingredients
3 to 4-pound beef chuck roast
3 bay leaves
1 cup cider vinegar
juice of 2 limes
3 chipotle peppers in adobo sauce, drained
4 cloves garlic
1 tablespoon ground cumin
1 tablespoon dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon ground cloves
1 cup chicken broth
flour tortillas
Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole

Preparation
Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic and seasonings. Process on high until smooth. Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is fork-tender. Shred beef with 2 forks; return to juices in slow cooker. Serve on tortillas with desired toppings.

11 Smart Points (toppings not included)

Goosebury Patch, AUGUST 2013

Slow Cooker Tuscan White Bean Soup

Last week, I really wasn't in the mood to menu plan.  D wasn't either.  So Wednesday, I looked in the fridge and saw we had some left over kale, found this recipe on my Untried list on Pinterest, and off I went on making it.  Also I had physical therapy that day, and I don't like waiting for dinner when I get home.

It was simple to make.  I did nearly kill us, as the sausage wasn't cooked nearly long enough (think completely raw in the middle).  So either brown the balls before putting them in the crockpot, or keep them in the crockpot, longer.

There was a lot of flavor, but not enough broth, thus the portions were small.  Still, I'd have again.

We had with Crusty Bread.

Slow Cooker Tuscan White Bean Soup

Photo by ALB

Yield: Serves 8 (serving size: about 1 1/4 cups soup, 4 meatballs, and 1 1/2 teaspoons cheese) 

Ingredients
6 cups unsalted chicken stock (such as Swanson) (use 8 Cups)
1 1/2 cups chopped onion
1 cup diced carrot
1 cup diced celery
5 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
12 ounces dried Great Northern beans (used 1 lb.)
3 cups kale, stemmed and chopped
2 tablespoons unsalted tomato paste
3/8 teaspoon kosher salt
1 pound hot Italian sausage links, casings removed
2 tablespoons fresh lemon juice
1 ounce Parmesan cheese, shaved (about 1/4 cup)

Preparation
1. Place first 8 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours. Discard thyme and bay leaf.

2. Stir kale, tomato paste, and salt into bean mixture. Shape sausage into 32 meatballs; arrange on top of bean mixture. Cover and cook on HIGH 30 minutes or until meatballs are thoroughly cooked (more like 30 minutes and a zap in the microwave or cook for at least 60). Stir in juice. Divide soup among 8 bowls; top with cheese.

Nutritional Information
Amount per serving
Calories: 298; Fat: 9.7 g; Sat fat: 3.6 g; Mono fat: 4 g; Poly fat: 1.4 g; Protein: 21 g; Carbohydrate: 33 g; Fiber: 9 g; Cholesterol: 20 mg; Iron: 4 mg; Sodium: 629 mg; Calcium: 189 mg

Cooking Light, MARCH 2015

Slow Cooker Chicken Enchilada Soup

I found this recipe on Pinterest somewhere, and decided to make it.  We have been trying to have one crockpot dish a week, where the cooking is done when we get home from work, so this fell into that category.

I actually made this.  It was very easy.  Basically, a lot of opening cans and dumping.  I did have to chop an onion and use the garlic mincer to mince the garlic. But other than that, open and dump.  Oh, I weighed some chicken too.

D diced the chicken when it was cooked, and cut up some cilantro.  So it was a collaborative dish.  Overall we both liked it, but thought it could use a little more heat.  Maybe some chili powder or add a can of jalapenos.  Also D thought to remove the fire roasted tomatoes and add in Rotel.

We would have again, since we already talked about how to make it even better.  We used cilantro, sour cream and cojita cheese as our garnishes.  They are not included in the Nutritional Information.

Slow Cooker Chicken Enchilada Soup

Photo by ALB

Servings: 4
Prep: 10 Min
Cook: 8 Hours

Adapted from Gimme Some Oven.

Ingredients
1 pound boneless skinless chicken thighs
2 cups chicken broth
1 10-ounce can red enchilada sauce
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice (next time use Rotel)
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
Add 1 (4-ounce) can diced jalapenos
4 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
(Add Chili Powder or SW Seasoning)

Optional Garnishes (not in NI)
chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Directions
Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.

Nutritional Information (from My Fitness Pal
Calories: 463; Total Fat: 10 g; Saturated Fat: 3 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 95 mg; Sodium: 2632 mg; Potassium: 261 mg; Total Carbohydrate: 60 g; Dietary Fiber 16 g; Sugars: 12 g; Protein: 41 g

Crockpot Mashed Potatoes

So I think my friend NCBeaches told me about this recipe. If she didn't, I will give her credit for telling me about the Slow Roasted Italian.

Anyway, back to the potatoes. I have made mashed potatoes in the crockpot for holidays before and honestly it works so well. You have no one in the Meat Preparer's way because potatoes seem to have to be made at the last minute so they aren't cold. I was going to make these (because honestly I don't remember how I made the potatoes I made previously and it was before I started this blog), but I have a leg injury at the moment so D made them.

We halved the recipe, and there was still leftovers after 4 adults ate. They had a good garlic taste (I assume D added more), and more importantly, they were HOT!

When asking D about the ease, he said they were quite possibly the easiest mashed potatoes he ever made. He said if you wanted to get fancy to either change the cream cheese to flavored cream cheese or something like Camembert or Brie.

We'll have again.

Crockpot Mashed Potatoes

Mashed Potatoes in foreground- Photo by ALB

Recipe by The Slow Roasted Italian
SERVES 12 | ACTIVE TIME 20 Min | TOTAL TIME 3 Hours 20 Minutes

Ingredients
1 stick (1/2 cup) unsalted butter, softened (used salted)
5 pounds red potatoes, washed and cut into 1/2" pieces
1 cup heavy cream
1 cup milk
8 ounces cream cheese (used light)
1/2 cup sour cream (used light)
1 teaspoon finely minced garlic (3-4 cloves)
1-2 teaspoons kosher salt (to taste)
1 teaspoon fresh ground black pepper

Preparation
Butter inside of crock with butter and leave remaining butter on the bottom of the dish. Add potatoes and cover. Cook on high 3 hours or 5-6 hours on low.

Remove cover, once potatoes are fork tender (meaning they break apart when you put a fork into a potato), add milk and cream. Mash with potato masher until desired consistency is reached. Add remaining ingredients and stir to combine.

Serve and enjoy!

Tangy Italian Beef Sandwiches

D and I were looking for a beef slow-cooker recipe and I found this.  He agreed.

He said in terms of easiness, it was very simple.

Taste-wise, it was delicious.  I have no idea if it compares to a Chicago Sandwich, but it was good enough for me.  Coincidentally, my friend Delane had sent me homemade relish from Chicago.  So we put that on.  D also put Giardiniera on his, but I did not, since I don't like olives.  I put pepperoncini on mine.

We would definitely have again.  We had with Tater Tots.

Tangy Italian Beef Sandwiches

Photo by ALB

Yield: Serves 8 (serving size: 1 sandwich and about 2 tablespoons sauce)
Hands-on: 15 Minutes
Total: 8 Hours, 15 Minutes

Ingredients
3 banana peppers
Cooking spray
1/2 cup white vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/2 teaspoons crushed red pepper
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
7 bottled pepperoncini peppers, chopped
2 1/4 pounds chuck roast, trimmed and halved
8 (1 1/2-ounce) sandwich rolls, toasted

Preparation
1. Preheat broiler.

2. Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally. Place peppers in a 6-quart electric slow cooker. Add vinegar, onion powder, garlic powder, and red pepper; stir to combine. Stir in 1/2 teaspoon salt, black pepper, and chopped pepperoncini.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Place beef in slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Remove beef from cooker; shred with 2 forks. Stir beef and remaining 1/2 teaspoon salt into cooking liquid. Divide beef mixture evenly among sandwich rolls, spooning out with a slotted spoon. Serve any extra sauce for dipping.

Nutritional Information
Calories: 356; Fat: 15.9g; Saturated fat: 6g; Monounsaturated fat: 6.4g; Polyunsaturated fat: 1.3g; Protein: 26.2g; Carbohydrate: 24.7g; Fiber: 1.9g; Cholesterol: 86mg; Iron: 3.5mg; Sodium: 588mg; Calcium: 94mg

Cooking Light DECEMBER 2013

Smoked Sausage Cassoulet

D found this one.  There was a lot going on with the flavors but it was really good.  Would have again.

Smoked Sausage Cassoulet

Photo by ALB

This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving.

Yield: 8 servings (serving size: 1 cup cassoulet, 1 teaspoon cheese, and 1 teaspoon parsley)

Ingredients
2 bacon slices

2 cups chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (14.5-ounce) cans diced tomatoes, drained
2 (15-ounce) cans Great Northern beans, rinsed and drained
1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
8 teaspoons finely shredded fresh Parmesan cheese
8 teaspoons chopped fresh flat-leaf parsley

Preparation
1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.

2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.

Nutritional Information
Calories: 249; Calories from fat: 0.0%; Fat: 7.6g; Saturated fat: 2.7g; Monounsaturated fat: 3.2g; Polyunsaturated fat: 0.9g; Protein: 22.2g; Carbohydrate: 23.8g; Fiber: 4.6g; Cholesterol: 48mg; Iron: 2.9mg; Sodium: 627mg; Calcium: 89mg

Oxmoor House SEPTEMBER 2012

Hungarian Beef Goulash

So we used to eat goulash a lot when I was little. In my head it was stroganoff with onions, so I didn't like it.  Since I haven't had it in over 25 years, I'm not really sure what it tasted like, but I'm 100% positive it didn't taste like this.

Both D and I liked it but thought it tasted like Rye Bread, probably due to the caraway seeds.  We both thought it would be excellent as an open faced sandwich with a HUGE piece of Swiss Cheese melted on it.  Alas, we had it with egg noodles, and still survived.

I'm not sure about him, but I would have again. Leftovers were good too.

Hungarian Beef Goulash

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

8 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 4 1/2-8 hours

Ingredients
2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley

Preparation
Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.

Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.

Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Nutrition 
Per serving : 180 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 48 mg Cholesterol; 6 g Carbohydrates; 25 g Protein; 1 g Fiber; 250 mg Sodium; 298 mg Potassium

Exchanges: 1 vegetable, 3 lean meat

 Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.

From EatingWell: January/February 2008

Tangy Asian Meatballs

I think MyRecipes.com emailed me summertime crockpot dishes last week and this recipe was in the email.  At least that's what I'm going with.  I showed D and he said OK, however he didn't see it was a crockpot dish.  So what was going to be Thursday turned into Saturday's dinner.  No problem, as we were home painting the dining room.

D looked at the ingredients and thought it would be overly sweet, so he added some sambal oelek to the recipe.  The bite that it added made these great. I would definitely have again.

We had with ginger and scallion rice and edamame.

Tangy Asian Meatballs

Photo by ALB

With a different and delicious Asian-style glaze, these meatballs are a tangy addition to any potluck meal, indoors or outdoors.
Yield: Serves 4
Cook time:5 Hours
Prep time:15 Minutes
Cost Per Serving:$2.16

Ingredients
1 pound ground pork
1/3 cup panko bread crumbs
3 scallions, white and light-green parts, chopped
1 large egg
1 tablespoon soy sauce
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1/2 cup barbecue sauce
1/4 cup jarred Chinese plum sauce or duck sauce
2 tablespoons hoisin sauce

Preparation
1. Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.

2. Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.

3. Cover and cook on low until meatballs are cooked through, 3 to 5 hours.

Nutritional Information
Calories: 419; Fat: 26g; Saturated fat: 9g; Protein: 23g; Carbohydrate: 21g; Fiber: 1g; Cholesterol: 135mg; Sodium: 803mg

All You DECEMBER 2010

Slow Cooker Beer and Brown Sugar Pulled Chicken Sliders

D and I had some plans and this looked easy for a Sunday, so we made it.  We went back and forth on sliders or sandwiches.  Sandwiches won out because the rolls were marked down to $0.49 at Kroger.

The taste was ok.  We both think it needed more cooking time (which would work out great if trying to make this on a work day).  The chicken's only flavor was beer, so maybe it needed longer time to cook out.  Also next time we would take the liquid in the crockpot and perhaps make a sauce.  I ended up using whatever sauce we had in the fridge.

It needs work.  We had with Honey-Chipotle Baked Beans.

Slow Cooker Beer and Brown Sugar Pulled Chicken Sliders

Adapted by the Beeroness
Servings: 4

Ingredients
1/4 cup tomato paste

Photo by ALB

3 tbs soy sauce
3 tbs balsamic vinegar
1 tbs Worcestershire sauce
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/3 cup brown sugar, packed
12 ounces porter beer (high ABV dark beer works best)
6 boneless skinless chicken thigh fillets (we used 1.5 pounds)
18-20 slider buns (we used 4 sandwhich buns)

Instructions
In a small bowl whisk together the tomato paste, soy sauce, balsamic vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder and brown sugar.

Add the sauce, chicken and beer to a slow cooker. Cook on low for 4 hours or until chicken pulls apart easy with a fork.

Using two forks, shred chicken.

Scoop chicken into slider buns.

Pork Vindaloo

This is one of those deceiving Crock-pot recipes.  You have to prep it all and cook it before you dump it into the crockpot.  Luckily D was home and noticed this rather than try to assemble it at 5am.  (I knew you had to assemble, but thought he knew).

So I got home from the gym and this was ready.  It was really good.  Not very spicy which kind of surprised me because our Shrimp Vindaloo is.  The pork was very tender.  The mustard seeds and tomatoes were broken down as well.  The only thing I would add is a squeeze of a lemon over the dish at the end.  It needed a tang.

Update: The last time we had this, the tomatoes and onions did not break down at all. I think it will be a long time before we have it again.

Pork Vindaloo

Photo by ALB

Seasoned with ginger, garam masala, mustard seeds, and cumin, this fragrant Indian-spiced pork loin braises in a tomato-based sauce. The low-and-slow cooking method renders the pork melt-in-your-mouth tender.

Yield: 6 servings (serving size: 1 cup pork mixture, 1/2 cup rice, and 1 teaspoon cilantro)

Ingredients
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons garam masala
2 teaspoons mustard seeds
1/2 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1 (2-pound) boneless pork loin roast, trimmed and cut into 1-inch pieces
2 cups chopped onion
6 garlic cloves, minced
1.1 ounces all-purpose flour (about 1/4 cup)
1/3 cup dry red wine
2 1/2 cups coarsely chopped tomato (about 1 pound)
3 cups hot cooked basmati rice
2 tablespoons chopped fresh cilantro

Preparation
1. Combine first 6 ingredients in a meduim bowl. Add pork, tossing to coat.

2. Heat a large nonstick skillet over medium-high heat. Add pork to pan. Cook 5 minutes or until pork is lightly browned on all sides. Place pork in a 4-quart electric slow cooker.

3. Add onion and garlic to pan; reduce heat to medium, and sauté 5 minutes or until onion is crisp-tender. Stir in flour. Add wine, scraping pan to loosen browned bits. Add tomato to onion mixture. Spoon onion mixture over pork. Cover and cook on LOW for 7 hours or until pork is tender. Serve over rice; sprinkle with cilantro.

Nutritional Information
Calories: 379; Calories from fat: 0.0%; Fat: 7.2g; Saturated fat: 1.9g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 0.7g; Protein: 38.4g; Carbohydrate: 36.2g; Fiber: 2.7g; Cholesterol: 95mg; Iron: 3.1mg; Sodium: 279mg; Calcium: 43mg

Oxmoor House SEPTEMBER 2012

Chicken Verde

So this is just an odd recipe in terms of prep.  We knew that it was a short crockpot cook time so that we couldn't have it during the work week.  So it became Sunday Dinner.  No big whoop.  But D said you had to do a lot before even getting the stuff into the crockpot.  And then you get home, there was more.

I'm not going to complain.  I really liked it.  He thought it was kind of a pain in the ass.  But whatever. There was lots of flavor. I would definitely have again. But I may have to make it.

We had with Refried Beans with Chipotle and Bacon.

Chicken Verde

Make your friends "green" with envy at your slow cooker savvy by serving up this savory Southwestern-style entrée, loaded with tomatillos, onion, and roasted poblano and jalapeño peppers. Corn tortillas and a simple green salad round out the menu.

Yield: 6 servings (serving size: 1 chicken breast half, 3/4 cup sauce, and about 1 tablespoon cilantro)

Ingredients
5 poblano chiles (about 3/4 pound)
4 jalapeño peppers (about 4 1/2 ounces)

5 1/2 cups chopped tomatillos (about 1 3/4 pounds; about 16 small) (used a 28 oz can because Kroger didn't have fresh)
2 cups chopped onion (1 large)
1 tablespoon sugar
5 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles, undrained
6 (8-ounce) bone-in chicken breast halves, skinned (used 10 bone-in thighs because Kroger's breasts looked scary big)
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1/4 cup chopped fresh cilantro (you have to use 1/3 Cup if you want 6 servings and 1 TBSP/serving)
1/3 cup reduced-fat sour cream (optional)

Preparation
1. Preheat broiler.

2. Place poblano chiles and jalapeno peppers on a foil-lined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally. Place peppers in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles and peppers; cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers.

3. Combine poblano chiles, jalapeño peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl.

4. Sprinkle chicken with cumin and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Pour tomatillo mixture over chicken. Cover and cook on LOW for 3 1/2 hours or until chicken is tender.

5. Remove chicken from slow cooker; keep warm. Pour sauce into a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 4 1/2 cups.

6. Serve chicken with sauce. Sprinkle with chopped cilantro. Garnish with sour cream, if desired.

Nutritional Information
Calories: 282; Calories from fat: 0.0%; Fat: 6g; Saturated fat: 0.9g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 1.7g; Protein: 37.1g; Carbohydrate: 20.6g; Fiber: 5g; Cholesterol: 86mg; Iron: 2.4mg;Sodium: 168mg; Calcium: 55mg

Oxmoor House SEPTEMBER 2012

(Crockpot) Buffalo Chicken Pasta

So I found this recipe on Pinterest. It links over to AlltheCooks.com.

D and I talked about making it and decided ok.  Except we forgot to prep it/talk about it the night before. So looking at the recipe while at work, it didn't really seem that it needed to go into the crockpot, so we adapted it. I offered to help make it but D told me to go run.  So I did.

I'll put the original directions in with mine in paretheses.  I would have again.  D said he would make it in 2 separate containers next time (so again, not in a crockpot) so he could have blue cheese.  I did notice he put hot sauce on top of his portion of the cooked product.

The Nutritional Information may be a little off.  Frank's Wing Sauce is 0 calories for 1 TBSP.  But I figured it isn't that off, because you're having between 1.5 and 2 TBSP depending on your serving size.

(Crockpot) Buffalo Chicken Pasta

Photo by ALB

Preparation time is 15 min
Makes 4-6 servings (5 1-1/2C Servings)

Ingredients
1 pound · Chicken breasts, bite-sized pieces (used boneless, skinless thighs)

Salt and Pepper
1 can · Cream of chicken soup (used Campbell's Healthy Request)
1/2 C Hot sauce, like for buffalo wings (Used Frank's Wing Sauce)
1 1/2C Shredded mozzarella cheese (Used Kroger Italian Blend Shredded Cheese)
1/2 C Crumbled blue cheese (Used Kroger Mexican Blend Shredded Cheese)
3 cup Uncooked penne pasta  (Used Kroger Brand)
1 1/2 cup Sour cream (Used Kroger Brand Reduced Fat)

Preparation
1.  Season chicken with salt and pepper and put in crockpot. (or season and saute in a pan with some cooking spray.  Cook penne and drain).

2. Add soup and hot sauce. Stir.  (Mix all ingredients and put in a casserole pan).

3. Cook on low 4-6 hours or high 2-3 hours.  (Bake at 350 for 25 minutes)

4.  Stir in cheeses and sour cream. Turn off crockpot. (Take out of oven and rest for 5 minutes)

5. Cook pasta according to package directions.  Drain. Add to crockpot.  (No number 5 with oven directions).

6. Stir well and serve!

Nutritional Information (from My Fitness Pal)
Servings : 4
Calories: 653; Carbs: 54; Fat: 33; Protein:46; Sodium: 1734; Fiber: 3

Servings : 6
Calories: 435; Carbs: 36; Fat: 22; Protein: 31; Sodium: 1156; Fiber: 2

Kroger - Boneless Skinless Chicken Thighs, 16 oz: 440
Campbell's - Healthy Request - Cream of Chicken Soup - Condensed, 1 container (1 3/10 cup (120ml) ea.): 150
Frank's - Red Hot Wings Buffalo Wing Sauce, 8 tbsp: 0
Kroger - Penne Rigate, 3 cup (56g) dry: 800
Kroger - Sour Cream - Low Fat, 24 TBS: 540
Kroger - Italian Blend Shredded Cheese, 1.5 cup: 540
Kroger - Authentic Mexican Blend All Natural Cheese, 1/2 cup: 140

16 Smart Points (my additions/subtractions at 5 servings)

Provençale Chicken Supper

So I'm not sure how I found this recipe except my brother and I have been talking about crockpots for a few weeks.  Anyway, I suggested this to D and he said ok.

He prepped everything the night before, and I turned it on before going to work.  It was very liquidy for us, so D made rice. It was rather simple.  I suggested to D that he would need salt...it worked fine for me.  Maybe add some more oregano or herbs de Provence would be my advice.

Would have again.

Provençale Chicken Supper

Use bone-in chicken breasts for this French-country dish.

Photo by ALB

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)

Ingredients
4 (6-ounce) chicken breast halves, skinned (used 8 bone-in thighs)
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup diced yellow bell pepper
1 (15.5-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
Basil sprigs (optional)
Preparation
Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.

Note:
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

Nutritional Information
Calories: 281; Fat: 2.2g; Saturated fat: 0.6g; Monounsaturated fat: 0.5g; Polyunsaturated fat: 0.5g; Protein: 44.9g; Carbohydrate: 18.1g; Fiber: 4.7g; Cholesterol: 99mg; Iron: 3.2mg; Sodium: 495mg; Calcium: 86mg

Cooking Light SEPTEMBER 1999

Outside-In Turkey Tamale Pie

So awhile ago, I wrote a review for Chipotle Tamale Pie, and someone told me I should try this one.  I wrote it down, and when D was making a menu, he decided we should try it.

It was ok, but it was dry. He did use ground chicken because of my turkey allergy, and skipped the olives. The taste was good, but it had that over all dryness taste that I'm afraid to get when I order tamales in general.

D cooked it on low for 7 hours.

I think we'll stick to the Chipotle Tamale Pie.  It was just better.  We had with Refried Pinto Beans with Chipotle.

Outside-In Turkey Tamale Pie

From Hungry Girl website
Get ready for an amazingly comforting, scoopable, Mexican-inspired dish, because HERE... IT... IS!!! Just a warning: This stuff is hauntingly delicious!

Ingredients
1 1/4 lbs. raw lean ground turkey (used 1 lb of chicken)
3/4 cup yellow cornmeal
1 cup fat-free chicken or vegetable broth
One 14.5-oz. can diced tomatoes with chiles
1 small onion, chopped
3/4 cup canned sweet corn, drained
1/2 cup canned kidney beans, drained
1/2 cup sliced black olives, drained (didn't use)
2 tsp. chili powder
1 tsp. ground cumin
Optional toppings: fat-free shredded cheddar cheese, fat-free sour cream

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and spread it around to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any excess liquid and add turkey to the crock pot.

In a bowl, combine cornmeal with broth and whisk thoroughly. Let stand for 5 minutes.

Add cornmeal mixture to the crock pot along with all other ingredients. Mix thoroughly.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.

Serve and, if you like, top each serving with cheese and/or sour cream. Mmmmmm!!!

MAKES 7 SERVINGS

Nutritional Information 
Per Serving (1 cup): 230 calories, 7.5g fat, 481mg sodium, 21g carbs, 3g fiber, 3g sugars, 19g protein