Crockpot Beef Simmer

Crockpot Beef Simmer
(shared by Dawn)

6 slices bacon
2 onions, chopped
5 cloves garlic, minced
3 lbs. beef chuck roast
1/2 cup apple juice
1/2 cup beef broth
8 oz. can tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried thyme leaves
2 bay leaves
6 red potatoes, cut in half
1 pkg. baby carrots
8 oz. pkg. button mushrooms, sliced
1/4 cup chopped fresh parsley

Cook bacon in heavy skillet until crisp; remove bacon, crumble, and set aside. Cook onion and garlic in drippings until crisp tender, stirring frequently; remove from pan and set aside. Meanwhile, trim excess fat off beef and cut into 2-1/2" pieces. Brown beef in bacon drippings, about 8-10 minutes. Add cooked onions and garlic, apple juice, beef broth, tomato sauce, salt, pepper, thyme, and bay leaves to beef and stir well. Place potatoes, carrots, and mushrooms in 4-5 quart crockpot. Pour meat mixture over vegetables in crockpot. Cover and cook on high 4-5 hours until beef is fork-tender. Stir well before serving. Remove bay leaves before serving. Sprinkle with parsley before serving.

8 servings

Rosemary Skillet Chicken

FLEX = 8 POINTS PER SERVING


* Exported from MasterCook *

ROSEMARY SKILLET CHICKEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breasts Skillet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinless boneless chicken breast halves
1/4 teaspoon salt -- divided
1/8 teaspoon pepper -- divided
1 teaspoon canola oil
1/2 cup onion -- chopped
1 clove garlic -- minced
1/2 cup celery -- sliced
1/2 cup mushrooms -- sliced
1/2 cup green bell pepper -- diced
2 cups Italian tomatoes
1/2 cup dry red wine
1/4 cup fat-free chicken broth
1 teaspoon Worcestershire sauce
1/4 teaspoon rosemary -- crushed
1/4 teaspoon oregano -- crushed

1. Drain liquid from tomatoes and reserve liquid. Seed and chop
tomatoes.

2. Sprinkle chicken with half of the salt and pepper. In 12-inch
nonstick
skillet heat oil; add chicken and cook over medium-high heat until
lightly
browned on all sides. Transfer to plate and set aside.

3. Spray same skillet with nonstick cooking spray, add onion and
garlic and
cook over medium heat, stirring occasionally, until translucent, about
1
minute. Add celery, mushrooms, and bell pepper and continue cooking
until
vegetables are tender-crisp, about 2 minutes. Add tomatoes and let
simmer
for 5 minutes. Return chicken to skillet; add remaining ingredients,
cover
and let simmer, stirring occasionally, until chicken is tender, about
25
minutes. Uncover and let cook until mixture thickens slightly, about 5
minutes.

Source:
"Weight Watchers"
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-

Per Serving (excluding unknown items): 393 Calories; 6g Fat (15.1%
calories
from fat); 57g Protein; 19g Carbohydrate; 4g Dietary Fiber; 132mg
Cholesterol; 584mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean
Meat; 3
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : POINTS PER SERVING: 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Pineapple Cranberry Chicken

Pineapple Cranberry Chicken

4 pounds skinless, boneless chicken breast halves
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple, drained
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

Chimichangas

Healthy Exchanges Food Newsletter, October 1997, pg. 7. These were excellent. However, I put a half cup of meat mixture per one tortilla and only used 4 tortillas instead of 8. This brought down the starch exchanges. And they were awesome. I made them with Whole Wheat La Tortillas, that were only 50 calories per a tortilla.

Recipe Introduction

These are as authentic as any chimichangas found in any Mexican restaurant in any town in America! I often wonder if other cultures shake their heads in disbelief on how we American can totally change their traditional foods or if they ask, "Why didn't we think of that?"

List of Ingredients

• 8 ounces ground 90% lean turkey or beef
  
• 1/2 chopped onion
  
• 1/2 teaspoon minced garlic
  
• 1 cup chunky salsa (mild, medium or hot)
  
• 1 teaspoon JO's Chili Seasoning
  
• 8 (6-inch) flour tortillas
  
• 1/4 cup Land O Lakes no-fat sour cream
  

Instructions

1. Preheat oven to 475 degrees. Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and JO's Chili Seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Fold 2 sides over filling, then fold ends into center. Place seam side down in prepared baking dish. Lightly spray tops with butter-flavored cooking spray. Bake for 12 to 14 minutes or until golden brown. For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.
   

Final Comments

Each serving equals:
HE: 2 Bread, 1 1/2 Protein, 3/4 Vegetable, 15 Optional Calories
**********************************************************
276 Calories, 8gm Fat, 15gm Protein, 36gm Carbohydrate,
547mg Sodium, 167mg Calcium, 2gm Fiber
**********************************************************
DIABETIC: 2 Starch, 1 1/2 Protein, 1 Vegetable

"Healthy Exchanges Food Newsletter, October 1997, pg. 7"

SOUTHWESTERN CHICKEN & PEPPER STIR-FRY

SOUTHWESTERN CHICKEN & PEPPER STIR-FRY

FLEX POINTS = 3 PER SERVING

* Exported from MasterCook *

SOUTHWESTERN CHICKEN & PEPPER STIR-FRY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breasts Stir-fry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lemon juice
2 teaspoons chili powder
1 pound skinless boneless chicken breast -- cut into
1/2'
strips
2 teaspoons canola oil
1 cup red bell pepper -- julienned
1 cup yellow bell pepper -- julienned
1/3 cup picante sauce
1/2 pound plum tomatoes -- quartered
5 cups lettuce -- thinly sliced

1. Combine first 3 ingredients in a bowl; cover and marinate in
refrigerator 1 hour.

2. Heat oil in a large nonstick skillet over medium-high heat. Add
chicken
mixture, stir-fry 4 minutes. Add bell peppers; stir-fry 1 minutes.
Add
picante sauce and tomatoes; stir-fry 2 minutes.

Serve over lettuce.

- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 161 Calories; 4g Fat (19.6%
calories
from fat); 23g Protein; 10g Carbohydrate; 3g Dietary Fiber; 53mg
Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1
1/2
Vegetable; 0 Fruit; 1/2 Fat.

NOTES : POINTS PER SERVING: 3

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Pepper Jack Chicken

Easy Pepper Jack Chicken

4 to 6 chicken breast halves, boneless, without skin

Bell pepper strips (use fresh or frozen pepper stir fry pepper strip combo)
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa (I use a whole jar)

Combine all ingredients. Cover and cook on LOW in Crockpot for 5 to 6 hours, until chicken is tender.

Serves 4 to 6.

Bavarian Pork Roast

Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Crockpot & Slowcooker Main Dish
Pork

1 1/2 lb boneless pork shoulder roast, (1 1/2 to 2-lb)
2 tsp caraway seed
1 tsp dried marjoram, crushed
3/4 tsp salt
1/2 tsp pepper
1 Tbsp olive oil OR cooking oil
1/2 cup water
2 Tbsp white wine vinegar
1 8oz carton dairy sour cream OR plain yogurt
4 tsp cornstarch

1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2-
to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and
pepper. Rub all over roast.

2. In a large skillet, brown pork roast on all sides in hot oil.
Drain off fat. Place meat in crockery cooker. Add the water to
skillet; bring to a gentle boil over medium heat, stirring to loosen
brown bits in bottom of skillet. Pour skillet juices and vinegar into
crockery cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-
heat setting for 4 to 5 hours. Remove meat from cooker; keep warm.

4. For gravy, skim fat from juices; measure 1-1/4 cups juices (add
water, if necessary). Pour juices into a saucepan; bring to boiling.
Combine sour cream or yogurt and cornstarch. Stir into juices. Cook
and stir over medium heat until thickened and bubbly. Cook and stir 2
minutes more. Slice meat and serve with gravy. Makes 6 servings.

Cuisine: "German"

Per Serving (excluding unknown items):
314 Calories; 26g Fat (74.2% calories from fat); 16g Protein;
4g Carbs; trace Dietary Fiber; 77mg Cholesterol; 343mg Sodium.

Exchanges: 2 Lean Meat; 4 Fat;

NOTES: For more flavor of Germany, heat a can of Bavarian-style
sauerkraut to serve with the caraway-flavored pork and tangy sour
cream gravy.

Crockpot Polish Style Sausage and Pasta

Served as is this is a great soup. To make this more saucy and more a plate ready meal, drain the tomatoes and add a little tomato paste to thicken to consistency if desired.



Ingredients

1 pound kielbasa -- sliced
28 ounces canned tomatoes -- undrained
9 ounces frozen green beans -- French cut
1/2 cup Red wine
2 cloves garlic -- minced (2 to 3)
1 medium onion -- sliced in rings
1 medium green pepper -- chopped
1 teaspoon Basil -- crushed
1/4 teaspoon Pepper
1 pound pasta -- bow-ties are good
4 ounces Parmesan cheese

Nutritional Info

Fat: 21.9g Carbohydrates: 39.0g Calories:419.0 Protein: 18.3g


Add all other ingredients except pasta & Parmesan. Simmer on low for 6-8
hours.

Cook pasta according to directions.

Ladle Kielbasa over pasta in large bowls. Pass the Parmesan cheese to
garnish.



Number of Servings: 8

Meat Loaf Stroganoff

Meat Loaf Stroganoff 
Recipe Lady 

1 cup finely chopped onion 
1 cup mushrooms, stems closely trimmed, thinly sliced 
1/4 cup ff margarine 
1/4 cup red wine vinegar 
2 large eggs 
1 pound lean ground beef 
1 can kidney beans, drained, rinsed, and mashed
2 cups oatmeal 
1/2 cup finely chopped parsley 
1 cup ff sour cream 
1/2 teaspoon nutmeg 

Sauté the onion and mushrooms briefly in margarine until the
 mushrooms release their liquid. Add vinegar and continue
 cooking a few minutes more, until the mushrooms reabsorb
 the liquid. Cool. 

Beat the eggs in a mixing bowl. Add the beef, oats, parsley,
 sour cream and nutmeg; mix well. Add the onion-mushroom mixture
 and blend. Place the mixture in an oiled or buttered 9 x 5 x 3-inch
 loaf pan. Bake at 350 degrees F for 1 hour or until firm and browned. 

Serves 6 to 8.

Chicken Lasagna

Chicken Lasagna
submitted by Dawn

Ingredients:

12 Cooked Lasagna noodles
2 cans cream of chicken soup
1 package of cream cheese
1/2 pint of sour cream
2 cups of cottage cheese
2 cans (12.5) of chicken with meat
or 4 pre-cooked chicken breasts, shredded
(I usually just cook my own.)
Italian Seasoning (to taste)
2 pkgs mozzarella cheese

Instructions:

Mix soup, cream cheese, sour cream, cottage cheese, seasonings, along with the juice from the chicken. Layer noodles and cheese mixture, ending with mozzarella cheese. Bake at 350 for 45 to 60 minutes.

Freezes beautifully in individual portions.

Smack Ramen Goulash

Smack Ramen Goulash
submitted by Proudmama

1.5 pounds ground beef

2-4 packages of Smack Ramen (depending on how much pasta you want)

seasoning packs from smack ramen

2 eggs scrambled

soy sauce

Water

Brown ground beef and drain fat. Add Smack Ramen and add just enough water to cover, cook until almost done. Add seasoning packets and more water (if needed) to mix thoroughly. Add scrambled eggs and a dash or two of soy sauce. Enjoy.