SCALLOPED POTATOES WITH HAM ll

6 medium potatoes, sliced thin

12-15 thin slices cooked ham
1 onion, sliced into thin slices
1 cup shredded cheddar cheese
1/4 cup fresh chopped parsley
10 button mushrooms, sliced thin
1/2 cup milk
1/2 cup butter, melted
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp salt
dash of garlic powder, optional

Lightly grease crock pot or slow cooker.

Alternate layers of potatoes, ham, onion, cheese, parsley, and mushrooms in the cooker.

In a small bowl combine the milk, butter, paprika, pepper, salt, and garlic powder, if using.  Pour mixture evenly over the layers in the cooker.  Place lid on cooker and cook on low setting for 7 to 9 hours or on high setting 3 to 4 hours.

Yield: 6 servings

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HEALTHY CHUNKY VEGETABLE CHILI

2 cans (15-oz each) great northern beans, rinsed and drained

1 cup frozen corn
1 medium yellow onion, chopped
2 celery ribs, diced
1 can (6-oz) tomato paste
1 can (4-oz) diced mild green chilies, undrained
1 large carrot, diced
3 garlic cloves, minced
1 tbsp chili powder
2 tsp oregano
1 tsp salt
1 cup water

In a slow cooker or crockpot combine the beans, corn, onion, celery, green chilies, carrot, garlic, chili powder, oregano, salt, and tomato paste.  Stir to combine well.  Add the water and stir in.  Place lid on cooker, turn setting to low and cook approximately 6 hours.
This is a healthy dish.  Serve with an assortment of whole-grain crackers to keep it healthy.

 

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APRICOT AND ALMOND CRISP

1/2 cup quick oats

1/3 cup packed brown sugar
1/4 all-purpose flour
1/4 cup toasted wheat germ
1/4 cup whole blanched almonds, finely chopped
1 tbsp cold butter
1 to 2 tbsp fat-free milk
1 tbsp sugar
3/4 tsp ground ginger
2 cans (14-oz each) apricot halves in juice, drained and cut in half
3/4 tsp almond extract

Spray a 5 or 6-quart slow cooker interior with nonstick cooking spray.

To make the topping: Combine the oats, brown sugar, flour, wheat germ, and almonds in a medium bowl. Using a fork, cut in the butter until mixture resembles coarse crumbs. Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.

Mix the granulated sugar and ginger in a medium bowl. Add the apricots and almond extract; toss to coat. Transfer apricot mixture to slow cooker. Sprinkle with the topping; lightly spray with nonstick spray. Cover and cook until topping is crisp and begins to brown, about 4 hours on low.

Serve with a scoop of WW Ice cream if desired.
NOTE: This is a Weight Watchers Recipe that serves 6.
Per serving of 1/2 cup: 210 calories, 6 g fat, 2 g sat fat, 0 g trans fat, 5 mg chol, 25 mg sod, 39 g carb, 4 g fiber, 5 g prot, 46 mg calc
WW Points: 4

Serve with a scoop of WW Ice cream if desired.
NOTE: This is a Weight Watchers Recipe that serves 6.
Per serving of 1/2 cup: 210 calories, 6 g fat, 2 g sat fat, 0 g trans fat, 5 mg chol, 25 mg sod, 39 g carb, 4 g fiber, 5 g prot, 46 mg calc
WW Points: 4

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CHEESY CROCKPOT POTATOES

1 small carton sour cream

2 cans Cheddar cheese soup
1 tsp dried onion flakes
1 stick unsalted butter
8 medium potatoes, peeled, thick sliced and parboiled until just tender

Drain the potatoes and place in crock-pot (or slow cooker).

Melt the butter in a medium saucepan over medium low heat.  Stir the sour cream and the cheese soup, undiluted, into the butter until well blended.  Pour cheese mixture over the potatoes, cover, and cook on low for at least an hour.  Yummy!

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BRISKET WITH FRUITS AND VEGETABLES

This easy meal combines meat, vegetables, fruit including citrus all in one pot.  How easy is that to get so many of the needed nutrients together in one place?

1 tablespoon canola oil

2 (2-pound) beef briskets, trimmed

2 medium onions, sliced

1 orange, thinly sliced

1-pound carrots, peeled and cut into 1-inch-thick slices

1-pound sweet potatoes, peeled and cut crosswise into 1-inch-thick slices

1 medium Granny Smith apple, peeled and cut into 1-inch-thick slices

1 cup orange juice

2 tablespoons brown sugar (diabetics use 1 tbsp Splenda brown sugar blend)

2 tablespoons ketchup

2 teaspoons dried thyme

1/2 teaspoon ground cloves

1 can (14-ounce) + 3/4 cup low-sodium fat-free chicken broth

2 (3-inch) sticks cinnamon, broken in half

1 cup dried cranberries

 

Heat oil in a large nonstick skillet over medium-high heat. Add beef; cook 4 minutes on each side or until browned. Place onions in a large slow cooker; top with beef and orange slices. Add carrots, potatoes, and apple.

Whisk together orange juice and remaining ingredients in a medium bowl. Pour mixture over beef.

Place lid on cooker and cook on HIGH setting 4 to 5 hours or until meat and vegetables are tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices and vegetables; discard cinnamon sticks. Serve beef and vegetable medley with juices.

 

Yield: 8 servings

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PULLED PORK BARBECUE SANDWICHES

2 medium yellow onions, cut into wedges

1/2 cup water
1 (2 - 2 1/2-lb) boneless pork sirloin roast
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1 cup bottled barbecue sauce
1/4 cup cider vinegar
1 tbsp honey
1/4 tsp ground ginger
10 whole-grain hamburger buns, split and lightly toasted

In a slow cooker or crockpot (about 4-qt size) combine the onions, and 1/2 cup water; set aside.

Trim excess fat from the roast and cut if necessary to fit in cooker.

In a small bowl combine the black pepper, chili powder, half the cumin, and the garlic powder.  Sprinkle this mixture evenly over the meat and rub in with your hands.  Place the pork into the cooker.  Cover and cook on low setting 8 to 9 hours or on high setting for 4 to 5 hours.

Using a large slotted spoon, remove the meat and onions from the cooker.  Using two forks, shred the meat.

In a large bowl combine the barbecue sauce, vinegar, honey, ginger, and the other half of the cumin.  Add the meat and toss gently to coat thoroughly.  Fill each bun with approximately 1/3 cup of the mixture and about a tablespoon of the onions.

 

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CHICKEN FAJITAS WITH BBQ SAUCE

BARBECUE SAUCE:

3/4 cup chopped green onions
3 garlic cloves, minced
1 can (14.5-oz) crushed tomatoes
1/2 cup ketchup
1/4 cup water
1/4 cup orange juice
2 tbsp cider vinegar
2 tsp chili sauce
dash of Worcestershire sauce

Combine all the ingredients in a slow cooker or crock-pot; cover and cook on high for 1 1/2 hours.

FAJITAS:

3/4 lb boneless skinless chicken breasts, cut lengthwise into strips
1 red bell pepper, thinly sliced lengthwise
1 green bell pepper, thinly sliced lengthwise
1 cup sliced onion
2 cups tomato wedges
4 (6-inch) flour tortillas, warmed

Spray a large skillet with nonstick cooking spray and add the chicken.  Cook over medium heat to brown.  Reduce the heat in the cooker to low and add the browned chicken, peppers, and onion.  Stir until all are well coated.  Cover and cook approximately 4 hours or until the chicken is cooked through and the vegetables are tender.

Add the tomato and cook another 30 to 45 minutes or until heated through.

Serve the mixture with or on the warmed tortillas.

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APPLE CIDER BABY BACK RIBS

2 racks baby back ribs

2 packets (individual serving size) apple cider drink mix
1 package (1 1/4-oz) chili seasoning, mild
1 1/2 cups your favorite barbecue sauce
1/4 cup frozen apple juice concentrate
1/4 cup apple cider vinegar
1 tsp dried onion flakes

Preheat broiler.
Line a large baking sheet with foil; set aside.

Combine the cider drink mix and chili seasoning; set aside.

Cut ribs into serving-size pieces and dredge through the cider/chile mixture; place on the prepared baking sheet with the meat side up.  Broil approximately 10 minutes, turn, cook another 10 to 12 minutes to brown.

Place the ribs in a large slow cooker or crock-pot, meat side up.

Combine the barbecue sauce, apple juice concentrate, vinegar, and onion flakes; pour over the ribs.  Cover pot and cook ribs on low for approximately 8 hours.
Yield: 10 to 12 servings

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BARBECUE BEEF STEW II

1 boneless beef chuck roast, cut away fat and cut into bite-size cubes

2 cups water
3/4 cup barbecue sauce
3 large potatoes, cut into chunks
6 carrots, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 onion, chopped
1/4 cup thick steak sauce (such as A1)

Place all ingredients in a crock-pot or slow cooker.  Cook on high for 30-34 minutes.  Lower heat to low setting and cook approximately 8 hours or until meat and vegetables are tender.

 

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APPLE-CIDER-BRAISED PORK

1 (4-lb) boneless pork shoulder roast, trimmed of excess fat

2 tsp salt

1 tsp black pepper

1 tbsp vegetable oil

2 shallots, sliced

1 stalk celery, chopped

1/2 cup apple cider vinegar

2 1/2 cups apple cider

4 garlic cloves, peeled

1 bay leaf

1 tsp Dijon mustard

1 pinch cayenne pepper, or to taste

2 tbsp cold butter, cut into pieces

1 tbsp chopped fresh herbs ie Italian parsley, sage or thyme

Pat pork dry then sprinkle with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork until browned, about 3 minutes per side. Transfer to a 41/2-5-quart slow cooker (do not clean skillet).

Reduce stove temperature to medium and cook shallots and celery in the skillet, stirring, until they start to soften. Add vinegar and cook, stirring to scrape up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.

Pour shallots mixture over pork in the cooker. Add cider, garlic, and bay leaf. Cover and cook on low setting, turning pork every 1 to 2 hours, until fork-tender but not falling apart. This should take around 6 hours. Transfer the roast to a warm plate and cover loosely with foil.

Pour remaining liquid through a fine mesh strainer into a large saucepan over high heat, discard bay leaf and other solids. Bring to a boil and reduce heat. Cook, skimming fat from the top, until reduced to 1/4 the original amount, about 25 minutes.

Remove liquid from heat and stir in mustard and cayenne. Slowly add the cold butter, whisking until each addition is incorporated. Sprinkle in the herbs and season with salt and black pepper.

Cut pork into 1/4-inch slices and top with the sauce.

Yield: 8 servings

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