PROVENCALE CHICKEN DINNER

4 (approximately 6-oz each) skinless, bone-in chicken breast halves

2 tsp basil

1/4 tsp salt

1/r4 tsp pepper

1 cup diced yellow bell pepper

1 can (15-16 oz) navy beans, rinsed and drained

1 can (15-oz) pasta ready chunky tomatoes, do not drain

Place chicken in a slow cooker and sprinkle with the basil, half the salt and half the pepper.

Place the remaining salt and remaining pepper with the remaining ingredients in a bowl and stir to combine.

Place lid on cooker and cooker chicken on high setting for 1 hour. Reduce heat to low and cook for 5 more hours.  Spoon the bean mixture into each of 4 shallow bowls and top each with a chicken breast half. Garnish with fresh basil leaves, if desired.

Yield: 4 servings

Per serving: Approximately 238 calories, 32 g protein, 24 g carbs, 550 mg sodium

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CHILI SLOPPY JOES

3 lbs lean ground beef

1 cup chopped onion
3 garlic cloves, minced
1 1/4 cups ketchup
1 cup chopped red bell pepper
5 tbsp Worcestershire sauce
4 tbsp brown sugar
3 tbsp prepared mustard
3 tbsp cider vinegar
1 tbsp chili powder
Hamburger Buns for serving

In saucepan or skillet brown the ground beef with the onion and garlic; drain excess fat and rinse with hot water.

In a slow cooker or crockpot, combine the ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar, and chili powder stirring until well combined.  Stir in the drained beef mixture.  Place lid on cooker and cook on low setting 6 to 8 hours. 

To serve, spoon meat mixture on hamburger buns and serve with a relish tray, coleslaw, or other condiments.

Yield: 8 to 10 sandwiches

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RHUBARB-STRAWBERRY TOPPED LEMON MINI TARTS

2 bags (1-lb each) frozen rhubarb, thawed and drained

1 jar (12-oz) strawberry preserves
1 cup granulated sugar
1/4 cup quick tapioca
juice of half a lemon
1/4 cup water

Spread rhubarb in the bottom of a crockpot or slow cooker.

In a small mixing bowl combine the preserves, sugar, tapioca, lemon juice, and water; stir to blend together well.  Pour the mixture over the rhubarb stirring together thoroughly.

Place lid on cooker and cook on high for approximately 2 hours until tender and thickened.  Remove from heating element and allow to cool down.

While the topping cooks, make the lemon tartlets and allow to chill for a couple of hours or until set.

Tartlets:
8 mini graham cracker tart shells
2 (4-serving size) pkgs instant lemon-flavored pudding mix

Make the pudding according to package directions. Divide evenly into the tart shells.  Refrigerate for 2 hours or until set.

To serve, remove chilled tarts from refrigerator and top with the rhubarb mixture.

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MOLASSES BABY BACK RIBS

2 racks baby back ribs

1 tbsp steak seasoning
1 cup favorite barbecue sauce
1 cup chili sauce
1 envelope (1-oz) dry onion soup mix
1/4 cup prepared yellow mustard
2 tbsp apple cider vinegar
1/2 cup molasses
1 fresh jalapeno pepper, seeded and diced*

Rinse ribs and pat dry.  Cut into portions.

Line a cookie sheet that has sides with heavy-duty foil and place ribs, meat side up, on the foil.  Rub the steak seasoning on the ribs and broil about 6-inches from the heat for approximately 10 minutes; turn and cook other side an additional 10 minutes.

While ribs are cooking, in a large bowl combine the barbecue sauce, chili sauce, onion soup mix, mustard, vinegar, molasses and jalapeno pepper together and mix well.  Dip the ribs into the sauce mixture and turn to coat.  Place coated ribs in the slow cooker or crockpot.  Pour any remaining sauce over the ribs in the pot.

Place lid on cooker and cook on low for 6 to 8 hours.

Before serving, strain the sauce and skim any fat away; serve with the ribs.  Have lots of napkins handy!!

*When handling jalapeno peppers wear gloves or be very careful.  You do not want to get into any cuts or scrapes on hands and do not rub face or eyes while working with jalapenos!  Be sure to remove all seeds as they are very hot!

GRANDMA'S SLOW-COOKED MEATBALLS

1 lb ground beef

2 tbsp chopped onion
1 tsp salt
1/4 tsp garlic powder
1/2 cup milk
3/4 cup raw oats
dash of black pepper

Mix the above ingredients all together in a bowl until the ingredients are well combined.  Add a tablespoon of catsup if too dry.  Form mixture into medium-size balls and brown all sides in a skillet.  Remove meatballs to a crock-pot or slow cooker.

Sauce:
2 tbsp Worcestershire sauce
1 cup catsup
1 cup water
1/4 cup chopped onion
1 tbsp butter

Brown the onion in a medium skillet over medium heat until tender.

In a bowl combine the Worcestershire sauce, catsup, and water; stir into the meatballs in cooker.  Cook on low for around 2-3 hours.

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BEEF AND CHIPOTLE BURRITOS

2 1/2 lbs. boneless beef round steak, cut 3/4-inch thick

2 (14.5-oz) cans no-salt-added diced tomatoes, undrained

3 medium onions, cut into thin wedges

2 to 3 chipotle peppers in adobo sauce, chopped

2 cloves garlic, minced

1 tsp dried oregano, crushed

1/4 tsp salt

1/4 tsp ground cumin

8 8-inch whole wheat or low-fat flour tortillas, warmed

1 cup shredded reduced-fat cheddar cheese, optional

Fresh Pico de Gallo, for serving, optional

Trim fat from the round steak and cut into six pieces. Place steak in a slow cooker. Add tomatoes, onion, peppers, garlic, oregano, salt and cumin. Cover and cook on low setting for 8 to 9 hours or on high 4 to 4 1/2 hours.

Remove meat from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Unsing a slotted spoon, remove tomatoes and onion from the cooker, set aside. Stir some reserved cooking liquid into the meat to moisten. Discard remaining liquid.

To serve, spoon 1/2 cup of the meat just below the center of each warm tortilla. Top each with about 3 tablespoons of the tomato-onion mixture. If desired, top with cheese and/or Pico de Gallo. Roll up tortillas.

Yield: 8 burritos

Photo for reference

 

BEEF AND MUSHROOM DINNER

2 lb lean beef stew meat, cut into bite-size pieces

1 tsp salt
1/2 tsp freshly ground black pepper
1 garlic clove, minced
1 small onion, sliced thin
1 pkg (16-oz) fresh sliced mushrooms
2 cups sliced carrots, fresh or frozen
1 box (6-oz) long-grain and wild rice
2 cans (14-oz each) beef broth

Place the stew meat in a large bowl; sprinkle with the salt, pepper and garlic tossing to coat well. 

Place the onion slices in a 5-quart slow cooker or crockpot.  Place seasoned meat atop the onion.  Add the mushrooms, carrots, rice, and beef broth.  Stir mixture thoroughly.

Place lid on cooker and cook on low for 6 to 8 hours until the meat is cooked through and tender.  Carrots should also be tender.

Yield: 4 to 6 servings.

 

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CHICKEN AND RICE CASSEROLE

4 large chicken breasts

1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 can cream of mushroom soup, undiluted
1/2 cup diced celery
1 cup minute rice

In a crock-pot or slow cooker combine the 3 types of soup, and the rice.  Place the chicken on top of the rice/soup mixture.  Add the celery over the chicken.  Place lid on cooker and cook on high for 3 hours or on low for 4 to 5 hours.
Yield: 4 servings.

 Note: I suggest using the soups in the lower-fat or lower-salt versions.

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HONEY-WHEAT BREAD

2 cups milk, scalded

2 tbsp oil

1/4 cup honey

3/4 tsp salt

1 pkg dry yeast

3 cups whole-wheat flour

Preheat crock-pot on high for 30 minutes.

Allow milk to cool to lukewarm. Combine milk, oil, honey, salt, yeast and 1 1/2 cups flour in a large bowl. Beat for 2 minutes. Mix in remaining flour and pour into a greased 3-lb coffee can. Let stand 5 minutes. Place in the crock-pot and cook on high 2 to 3 hours, until bread tests done. Remove from crock-pot and let stand 5 to 10 minutes then remove from can. Delicious served warm (with butter, I'm sure).

Note: DO NOT use a plastic coffee can!

recipe for reference only

SPICY BARBEQUE

3 to 4 lb boneless chuck roast

1 cup spicy barbeque sauce

2 cups chopped celery

1 cup chopped onion 

1 cup ketchup

1 cup water

2 tbsp brown sugar

2 tbsp Worcestershire sauce

2 tbsp vinegar

1 tsp chili powder

1 tsp salt, optional

1/2 tsp pepper 

Hamburger buns for serving

Combine all ingredients, except the roast and buns, in a slow cooker, mix well. All roast to the cooker and cook on high 6 hours. Remove roast and shred the meat. Return meat to the sauce and stir well to coat. Serve on the buns with condiments of your choice.

file photo for reference