SWEET & SOUR PORK OVER NOODLES

2 tbsp canola oil

2 lb pork shoulder for stew, cut into bite-size pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large yellow onion, peeled and sliced thin
1 large green bell pepper, cored, seeded, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 can (14 1/2-oz) tomato sauce
3 tbsp brown sugar
2 tbsp rice vinegar
2 tbsp soy sauce
8-oz egg noodles, cooked, for serving

Heat the canola oil in a large skillet over medium-high heat.

Season the pork with the salt and pepper; add to the skillet and saute 6 to 7 minutes, browning both sides.  Add to the crockpot or slow cooker.  Layer the onion, bell pepper, and mushrooms over the pork.

In a small bowl combine the tomato sauce, brown sugar, vinegar, and soy sauce; pour over all in cooker.  Cover the cooker and cook on low for 8 hours or on high for 6 hours.

Serve the pork mixture over the hot cooked noodles.

Yield: 6 servings


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WW VEGGIE-STUFFED ONIONS

4 (3/4 lb each) Vidalia onions

1 (12-oz) pkg frozen soy crumbles, thawed
1 cup cooked brown rice
1 pkg (10-oz) frozen peas and carrots, thawed
the grated zest of 1/2 lemon
the juice of 1/2 lemon
1 tsp dried sage
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground allspice
2 cups tomato puree without salt
1/2 cup low-sodium chicken broth
3 tbsp chopped fresh dill
1 tbsp Worcestershire sauce

Trim the bottom of each onion so it will stand upright (But do not cut all the way through.  The onion will be stuffed with the vegetables.)  Trim around 1/4-inch off the top of the onions.  Using a sharp knife or a melon baller, cut out the centers of the onions.  Trim off skins and outer layer if necessary.  Discard the centers or chop, bag, and freeze for future use.

To make the filling, combine the soy crumbles, rice, 1 cup of the peas and carrots, lemon zest, sage, salt, pepper, and allspice in a medium mixing bowl.  Fill the onion cavities with the filling, packing in firmly.  Place the onions into a 5 or 6-quart slow cooker/crockpot.  Sprinkle remaining peas and carrots around the onions.

Mix the tomato puree, broth, lemon juice, 2 tablespoons of the fresh dill, and Worcestershire sauce in a medium bowl; pour around (not over the top of!) the onions.  Cover and cook until the onions are fork-tender - 3 to 4 hours on high or 6 to 8 hours on low.

To serve, sprinkle with remaining 1 teaspoon dill.

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BEAN POT

1 pkg (1 lb) navy beans

1 carrot, chopped

1 celery stalk, chopped

1 small onion, chopped

1 Ham hock with some ham still on it

1 dash each of oregano, chopped garlic, ginger

1/2 tsp salt

1 bay leaf

1 tsp black pepper

Soak beans covered in water overnight. Drain and place in a crock-pot. Cover beans with 1 quart of water, cook on high 1 hour.  Add remaining ingredients and cook on medium until beans are tender and soup is thick.

Yield: 8 servings

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

WEIGHT WATCHERS CHICKEN, SAUSAGE, AND WHITE BEAN STEW

4 carrots, quartered lengthwise and sliced

1 leek, cleaned and chopped, white and light green parts only
2 garlic cloves, finely chopped
1 1/2 tsps herbs de Provence OR Italian seasoning
3 (5-oz each) skinless chicken thighs
3 slices turkey bacon, cut into 1/4-inch slices
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1/4 tsp salt
1/4 tsp black pepper
3 oz (3/4 cup) turkey kielbasa, halved lengthwise and sliced
1 can (19-oz) cannellini beans, rinsed and drained

Combine the carrots, leek, garlic, and herbs de Provence in a 5 or 6-quart slow cooker or crockpot.

Spray a large nonstick skillet with nonstick cooking spray and set over medium heat.  Add the chicken and cook until browned, about 4 minutes.  Turn chicken and sprinkle bacon around the chicken.  Cook, stirring the bacon occasionally, until the chicken and bacon are browned, about another 4 minutes.

Transfer the chicken and bacon to the cooker.  Add the wine, broth, salt, and pepper to the skillet; bring to a boil, scraping up browned bits from the bottom of the pan.  Pour the broth mixture over the chicken.  Top with the kielbasa and beans.  Cover and cook until the chicken and vegetables are fork tender.  This will take about 3 to 4 hours on high or 6 to 8 hours on low.

Using a large, slotted spoon to transfer the chicken to serving plate and let stand until cool enough to handle.  It should be cooled enough in about 15 minutes.  Remove the bones from chicken and discard.  Cut the chicken into bite-sized pieces.  Stir chicken back into the slow cooker.  Cover and cook on high until chicken is hot, about 2 minutes.

Yield: 6 servings (about 1 1/2 cups each)
Per serving: 242 cal, 7 g fat, 2 g sat fat, 0 g trans fat, 42 mg chol, 651 mg sod, 23 g carbs, 5 g fiber, 21 g pro, 98 mg calc
WW point values = 5

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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CHEESY CORN CHOWDER II

1 large onion, chopped fine

1 garlic clove, minced
1 tbsp canola oil
2 tsp cumin seed
3 cups chicken stock
2 medium potatoes, peeled & chopped
1 can cream-style corn
2 cups fresh or frozen whole-kernel corn
1 cup shredded cheddar cheese
1 can (13-oz) evaporated milk
2 tbsp fresh chives, chopped

Saute the onion and garlic in the canola oil until onion is softened.  Drain; place into a crockpot or slow cooker.

Add the cumin, chicken stock, potatoes, and both types of corn to the cooker; mix together well.  Place lid on cooker and cook on low 6 to 9 hours until potatoes are tender.  May be cooked on high for 2 to 4 hours.

Add the cheese and milk during the last hour of cooking.

To serve, place into serving bowls and garnish with the fresh chives.

Yield: 6 servings

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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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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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LAMB IN DILL SAUCE

2 large boiling potatoes, peeled and cut into 1-inch cubes

1/2 cup chopped onion
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried dill OR 4 dill springs
1 bay leaf
2 lbs lean lamb stew meat, cut into 1-inch cubes
1 cup + 3 tbsp water, divided
2 tbsp all-purpose flour
1 tsp sugar
2 tbsp lemon juice
fresh dill for garnish, optional

In a slow cooker or crockpot layer the potatoes, onion, salt, pepper, dill, bay leaf, lamb and 1 cup of water.  Place lid on cooker and cook on low setting for 6 to 8 hours.

Remove the lamb and potatoes with a slotted spoon; cover and keep warm.

Remove the bay leaf and discard.  Turn the heat to high.  In a small bowl, blend the remaining water and the flour together until smooth.  Add half the cooking juices and the sugar mixing together well; return to the cooker.  Cover and cook on high 15 minutes.  Stir in the lemon juice.  Return the lamb and potatoes to the cooker, replace lid, and cook for another 10 minutes or until heated through. 

Garnish with fresh dill, if desired.

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