CROCK POT BRISKET TACOS

This is a recipe I got from another pinner on Pinterest 9 years ago. I made a few changes to suit myself.

• 3 lb brisket
• Salt
• Ground black pepper
• 1 Tbsp chili powder
• 3 cloves garlic, minced
• 16 oz Dublin Dr. Pepper (made with real sugar but regular Dr. Pepper will work)
• Mango Barbecue Sauce
• 1 1/2 Tbsp olive oil
• 1 medium yellow onion, chopped (about 3/4 – 1 cup)
• 1/2 cup ketchup
• 2 Tbsp lemon juice
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 tsp Creole (spicy brown) mustard
• Salt
• Pepper
• 1/4 cup mango chutney

1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
2. Place brisket in the crock-pot and pour the Dr. Pepper over the top.
3. Cook on low for 8 hours.
4. Remove from the crock-pot and let rest for 15 minutes.
5. Slice against the grain (1/8-1/4 inch thick).

1. To make the barbecue sauce: Heat olive oil in a 2-qt saucepan.
2. Sauté onions for 5 minutes.
3. Add garlic and cook until fragrant.
4. Stir in the remaining ingredients and simmer for 5 minutes.
5. Transfer to a blender or food processor and run until smooth.

• 8 8-in flour tortillas
• 8 oz brie, thinly sliced
• 1 cup Monterrey jack, shredded
• olive oil or cooking spray, to brush tortillas
• cilantro, for garnish (optional)

1. To assemble: Heat a griddle or large pan over medium-high.
2. Lay out the tortillas. Divide the meat, brie, and Monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
3. Top with a spoonful or two of barbecue sauce and fold the other half over.
4. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
5. Cook until the bottom is crisp and flip over.
6. (Or just heat the tortillas and fill with the meat, cheeses, cilantro, or other toppings of your choice)

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CROCK POT BEEF AND BROCCOLI

A friend gave me this recipe around ten years ago.

Ingredients

1 pound boneless beef chuck roast, sliced into thin strips

1 cup beef consommé

½ cup soy sauce

⅓ cup brown sugar or honey

1 tablespoon sesame oil

3 garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consommé, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

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COMFORTING CHEESY POTATOES

I got this recipe from a friend who got it from Pinterest. So yummy. Too bad this diabetic can't overindulge on these!

1 (10 3/4 oz) cream of chicken soup

1 c. sour cream

1 Tbsp onion flakes

1/4 c. butter, melted

1/4 tsp salt

1/4 tsp pepper

1 (32 oz) frozen cubed hash brown potatoes, thawed

2 c. sharp cheddar cheese

Combine the cream of chicken soup, sour cream, onion and butter in a large bowl. Add hash browns and 1 1/2 c. cheese and stir until combined. Pour into 4 qt slow cooker, cover.

Cook for 4-5 hours on low or until potatoes are tender. Sprinkle the remaining cheese over potatoes and continue to cook 5 minutes or until cheese is melted.

From http://www.julieseatsandtreats.com/

CRAN-APPLE PORK ROAST

1 (3 to 4 lb) boneless pork loin roast

2 cloves garlic, mince
1 can whole-cranberry sauce
salt and pepper to suit your taste
1/2 cup unsweetened apple juice
2 apples, cored, peeled, coarsely chopped
1/2 cup brown sugar

Rub roast all over with the garlic and place in slow cooker. Sprinkle with salt and pepper.

In a medium mixing bowl, combine the cranberry sauce, apple juice, and brown sugar; stir until well combined and brown sugar is dissolved.

Sprinkle the apples over and around the roast in the cooker.

Pour the sauce mixture over all.

Place lid on cooker and cook on low setting 9 to 11 hours.

Delicious served with brown rice!

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SPECIAL SPINACH

 

3 pkgs (10-oz each) frozen spinach, thawed and drained

2 cups low-fat cottage cheese
1 1/2 cups grated cheddar cheese
3 large eggs
1/4 cup white whole-wheat flour
1/4 cup butter, melted

Mix all ingredients together and transfer to a slow cooker that has been very lightly sprayed on the sides with nonstick cooking spray.

Place lid on cooker and cook on high for 1 hour. Reduce heat to low and cook another 4 to 5 hours.

This is a stock photo.

(DIABETIC-FRIENDLY) GREEK CHICKEN THIGHS AND VEGETABLE RAGOUT

I have had this recipe for so many years, I have no idea where I got it.

1 lb carrots, cut into pieces 1 to 1 1/4-inch size
1 lb Yukon Gold potatoes, cut into wedges
2 lbs boneless, skinless chicken thighs. trimmed of fat
1 can +1/3 cup low-sodium chicken broth
4 garlic cloves, minced
3/4 tsp salt
1/4 tsp black pepper
1 can artichoke hearts, rinsed (quartered if large in size)
1 large whole egg
2 egg yolks
1/3 cup fresh lemon juice
1/3 cup chopped fresh dill

Place carrots and potatoes over bottom a slow cooker; arrange chicken over the veggies.

In a saucepan, bring the chicken broth, garlic, and salt to a simmer over medium heat; pour over the chicken and veggies.

Place lid on cooker and cook until chicken is cooked through and veggies are tender, approximately 3 hours on high or 4 to 5 hours on low.

Add the artichokes to the cooker and cook on high for another 5 minutes.

While artichokes cook, whisk together the egg, egg yolks, and lemon juice in a small mixing bowl.

Using a slotted spoon, transfer the chicken and vegetables to a serving bowl. Cover with foil to keep warm.

Ladle 1/2 cup of the cooking mixture into the egg mixture; whisking until smooth: whisk into the cooking liquid remaining in the cooker.  Replace lid on cooker and cook, whisking a couple of times during cooking, for 15 to 20 minutes until slightly thickened. Pour the sauce over the chicken and vegetables. Sprinkle with the chopped dill before serving.

Yield: 6 servings
Note: This makes a good diabetic recipe as it has 355 calories, 27 g carbs and 34 g protein per serving.

JOY'S SLOW COOKER MEXICAN BEEF STEW

2 lb beef stew, cut into bite-size cubes

1 can (28-oz) whole tomatoes - do not drain
1 onion, chopped
1 tsp chili powder
1 packet (1.25-oz) taco seasoning mix
1 can (15-oz) pinto beans
1 can (11-oz) Mexicorn, drained
Shredded Mexican-blend cheese, for garnish
Chopped fresh cilantro, for garnish

Mix the beef, tomatoes, onion, and chili powder in a slow cooker. Cover and cook on low setting 9 to 11 hours or until the beef is tender.

Stir in the taco seasoning, pinto beans and corn. Cover and cook on high 20 to 30 minutes until thickened.

To serve, ladle into bowls and top with Mexican-blend shredded cheese and chopped fresh cilantro, if desired.

I have collected thousands of recipes over the past 60+ years.  I do not remember who the Joy is for this recipe.

ROAST PORK WITH MASHED POTATOES AND GRAVY

 

• 1 boneless whole pork loin roast (3 to 4 pounds)

• 1 can (14-1/2 ounces) chicken broth

• 1 cup julienned sweet red pepper

• 1/2 cup chopped onion

• 1/4 cup cider vinegar

• 2 tablespoons Worcestershire sauce

• 1 tablespoon brown sugar

• 2 teaspoons Italian seasoning

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 teaspoons cornstarch

• 2 teaspoons cold water

• 2 cups refrigerated mashed potatoes

• Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat is tender.
• Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)
• For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Meanwhile, in a small microwave-safe bowl, cook potatoes on high for 2-3 minutes or until heated through. Let meat stand for 10 minutes before slicing; serve with potatoes and gravy.
• Yield: 4 servings.
• I have had this for a few years and do not remember where I got it.
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ORIENTAL FLAVORED PORK ROAST

3/4 cup unsweetened apple juice

2 tbsp sugar
2 tbsp soy sauce 3/4 cup unsweetened apple juice

 1 tbsp vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp black pepper
3 lb boneless pork loin roast, trimmed
2 1/2 tbsp cornstarch
3 tbsp cold water

Lightly spray interior of slow cooker with nonstick cooking spray.

Combine the juice, sugar, soy sauce, vinegar, ginger, garlic, and pepper in the cooker.

Add roast to cooker, turning to coat all sides.

Place lid on cooker and cook on low 7 to 8 hours. Remove roast and keep warm.

In a small saucepan, combine the cornstarch and water until smooth; stir in the cooking juices from roast and bring to a boil. Cook, stirring, for 2 minutes or until thickened.

Slice roast and serve with the gravy/sauce.

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SLOW COOKER TURKEY BREAST

 

6 lb turkey breast, skin removed

2 tsp canola or olive oil
salt to suit your taste and diet restrictions
freshly ground black pepper to suit your taste
1/4 tsp poultry seasoning
1 medium yellow onion, quartered
4 garlic cloves, peeled
1/2 cup water

Rinse the turkey breast and pat dry with paper towels.

Rub the oil over the turkey and sprinkle turkey with the salt, pepper, and poultry seasoning.

Place turkey, meaty side up, in slow cooker.

Place the onion quarters and the garlic cloves around the sides of the turkey.

Place lid on cooker and cook on low 9 to 10 hours (meat thermometer in the thickest part of the breast should read 170 degrees).

Remove turkey breast from the slow cooker to a cutting board; allow to rest for 10 minutes before slicing to serve.

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EASY ROAST CHICKEN

3 lb whole frying chicken

salt to suit taste
pepper to suit taste
1/2 tsp poultry seasoning
1/2 onion, chopped
1 celery rib, chopped
1/4 tsp dried basil

Rinse chicken and pat dry with paper towels; sprinkle the cavity with the salt, pepper, and poultry seasoning. Put the onion and celery inside the cavity.

Place chicken into a 4 or 5-quart slow cooker and sprinkle with the basil.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 6 hours.

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WW'S CLASSIC BEEF CHILI

 Note: This is a recipe I got from Weight Watchers Magazine over 20 years ago.

1 lb 90% lean ground beef
2 garlic cloves, finely chopped
2 tbsp chili powder
1 tsp ground cumin
1 can (28-oz) crushed tomatoes
1 can (15-oz) red kidney beans, rinsed and drained
1 onion, chopped
1/4 cup canned diced green chilies
2 tbsp tomato paste
Fresh oregano sprigs for garnish, if desired

Cook the beef and garlic in a nonstick skillet, breaking up meat with spoon, until meat is browned. Drain off any fat. Add the chili powder and cumin and stir to coat the meat.

Mix the tomatoes, beans, onion, chilies, and tomato paste in a slow cooker. Stir in the beef mixture. Place lid on cooker and cook on high until the flavors are blended, 4 to 5 hours.

Garnish with the oregano sprigs, if desired.

Yield: 8 servings
Per serving: 170 calories, 5 g fat (2 g saturated), 32 mg cholesterol, 331 mg sodium, 16 g carbs, 5 g fiber, 17 g protein, 59 mg calcium
WW Points: 3

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CROCK-POT BEEF AND BEANS DINNER

1 lb ground beef, browned, crumbled, drained

3/4 lb bacon, cut into small pieces
1 cup chopped onion
2 cans pork and beans
1 can kidney beans, drained
1 can butter beans, drained
1 cup catsup
1/4 cup brown sugar
3 tbsp white vinegar
1 tsp salt
dash of black pepper

Put browned, crumbled, and drained ground beef into the crock-pot.

Brown the bacon and onion in skillet, drain completely of fat; add to the beef.

Add all the beans, catsup, brown sugar, vinegar, salt and pepper to the crock-pot. Stir mixture to combine all ingredients. Cover crock-pot and cook on low setting for 4 to 8 hours. May also be cooked in oven as a casserole. Should bake about an hour at 350 degrees, if you choose this method.

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TASTY BEEF-MUSHROOM STEW

If you like meat and mushrooms, this stew is for you.

3 lbs lean stewing beef, cut into bite-size cubes
1 can condensed cream of mushroom soup*
8 oz sliced fresh mushrooms
1/2 cup beef broth
1 envelope dry onion soup mix

Combine all ingredients in a crock pot/slow cooker; stir to combine.

Place lid on cooker and cook approximately 10 hours or until beef is tender.

If you like a thicker stew, thicken with a little cornstarch stirred until dissolved in water. Stir into the stew.

*If you want to add a little different flavor, use cream of celery soup.

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STUFFED CABBAGE

12 large cabbage leaves

4 cups water
1 lb lean ground beef
1/2 cup cooked brown rice
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp black pepper
1 can (6-oz) tomato paste
3/4 cup water

Wash cabbage leaves well. Bring 4 cups water to a boil; turn off heat. Soak leaves in water for 5 minutes. Remove cabbage from water, drain and let cool.

Meanwhile, combine beef, rice, salt, thyme, nutmeg, cinnamon, and pepper until well mixed. Place 2 tablespoons of the meat mixture on each of the cabbage leaves. Roll up securely and stack in crock pot or slow cooker.

Mix the water into the tomato paste until smooth and pour over the cabbage rolls.

Place lid on cooker and cook on low 8 to 10 hours.

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HEARTY SAUSAGE - CHICKEN - SHRIMP JAMBALAYA

1 can (28-oz) undrained diced tomatoes

1 lb Andouille sausage links, cubed
1/2 lb boneless skinless chicken breast, cut into bite-size cubes
1 can (8-oz) tomato sauce
1 cup diced onion
1 medium-size red bell pepper, seeded and diced
1 medium-size green bell pepper, seeded and diced
1 cup chicken broth
1 celery stalk with leaves, chopped
2 tbsp tomato paste
2 tsp dried oregano
2 tsp Cajun seasoning
1 1/2 tsp minced garlic
2 bay leaves
1 tsp Louisana-style hot sauce
1/2 tsp dried thyme
1 lb cooked medium shrimp, peeled and deveined
Hot cooked rice for 8, for serving

Combine all ingredients, except the shrimp and rice, in a 5-quart slow cooker.

Cover cooker and cook on low for 6 to 7 hours until chicken is cooked through.

Stir the shrimp into the jambalaya and cook another 15 minutes until shrimp is cooked through.

Discard the bay leaves.

Divide the rice into individual serving bowls and top with the jambalaya.

This recipe is from a 2007 cooking magazine.