Jump to content
Health Discovery Network

blondie814u

Just Joined
  • Content Count

    31
  • Joined

  • Last visited

    Never

Community Reputation

0 Neutral
  1. 6 servings at 6 points a piece!
  2. SWEET & SOUR CHICKEN 1 carrot; cut in pieces 1 green pepper; cut in pieces 1 medium onion; quartered 4 boneless chicken breasts 3 tablespoons instant tapioca; (heaping) 8 ounce Pineapple chunks; canned (DO NOT DRAIN the pineapple, include the juice in the crockpot) 2 tablespoons candied ginger OR... minced fresh ginger 1/3 cup dark brown sugar; packed 1/3 cup red wine vinegar 1 tablespoon soy sauce 1 teaspoon instant chicken bouillon 1/2 teaspoon garlic powder 1 medium green pepper; strips 10 fresh cilantro leaves; opt. Rice; hot, cooked Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Serve over rice. Yield: 4 Servings
  3. SOUR CREAM CHILI BAKE 1 pound Ground beef 1 can Pinto beans -- drained (15 oz) 1 can Enchilada sauce (10 oz) 1 can Tomato sauce (8 oz) 1 cup Shredded process American cheese 1 tablespoon Instant minced onion 1 cup Water 4 cups Corn chips 1 cup Sour cream 1/2 cup Shredded process American cheese In a skillet, brown ground beef; drain. Transfer meat to crock pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips, crush the remaining chips and to the meat mixture. Cover: cook on low-heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips. 6 servings.
  4. Sorry, I revised it and reposted this recipe! I accidentally cut the bottom half off. Enjoy!
  5. TARRAGON-VANILLA ROAST CHICKEN 1 (2-3 lb) Whole Chicken, cut into pieces or left whole 1 clove (small) garlic 8 (or less) fresh tarragon sprigs 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup low-sodium chicken broth 2 tablespoons pure vanilla extract, or scrapings from 1 vanilla bean Wad up three pieces of aluminum foil into fist-sized pieces and place them in the bottom of the crockpot. Rinse the chicken and pat dry with paper towels. Rub inner cavity with garlic clove. With your fingers, gently loosen breast skin and insert a tarragon sprig under the skin of each breast. Stuff remaining sprigs in inner cavity; truss with kitchen twine. Rub chicken all over with salt and pepper; place on top of foil. In small bowl or cup measure, combine broth and vanilla; pour over chicken, into crock-pot. Set crock-pot to high for 1 hr then turn down to low for 8-10 hrs. This turns out just like roasted chicken. The foil keeps it from cooking in its own juices, and the chicken browns just like you roasted it in the oven. You won't believe how juicy and flavorful this golden bird is. The vanilla-tarragon combination is so subtle; no one will guess your secret ingredient. They'll just think it's the best chicken they've ever had! I put some carrots, onions, celery and mushrooms under the alum. foil. Drizzled with any basting liquid remaining in crock-pot and let stand 10 minutes before slicing.
  6. TARRAGON-VANILLA ROAST CHICKEN 1 (2-3 lb) Whole Chicken, cut into pieces or left whole 1 clove (small) garlic 8 (or less) fresh tarragon sprigs 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup low-sodium chicken broth 2 tablespoons pure vanilla extract, or scrapings from 1 vanilla bean Wad up three pieces of aluminum foil into fist-sized pieces and place them in the bottom of the crockpot. Rinse the chicken and pat dry with paper towels. Rub inner cavity with garlic clove. With your fingers, gently loosen breast skin and insert a tarragon sprig under the skin of each breast. Stuff remaining sprigs in inner cavity; truss with kitchen twine. Rub chicken all over with salt and pepper; place on top of foil. In small bowl or cup measure, combine broth and vanilla; pour over chicken, into crock-pot. Set
  7. TAPIOCA SWISS STEAK 2 lb Round steak 1 lg Can stewed tomatoes 1 Onion; sliced and "ringed" 3 Carrots; chunked 1 c Water 2 tb Minute tapioca Seasoned salt; to taste Seasoned pepper; to taste Put everything in crockpot and cook 6 to 8 hours. Serve over mashed potatoes, rice or noodles.
  8. SWEET & SOUR CHICKEN 1 carrot; cut in pieces 1 green pepper; cut in pieces 1 medium onion; quartered 4 boneless chicken breasts 3 tablespoons instant tapioca; (heaping) 8 ounce Pineapple chunks; canned (DO NOT DRAIN the pineapple, include the juice in the crockpot)
  9. SPICY GLAZED MEATLOAF 3/4 c. spicy ketchup (if you can't find this, stir 1 tsp hot pepper sauce into ketchup; 1 1/2 lbs. lean ground beef 3/4 c. packaged seasoned breadcrumbs 1/4 c. grated Parmesan cheese 1/2 c. finely chopped onion 1 large egg 1 1/2 Tbsp. Worcestershire sauce 2 tsp. minced garlic 1 tsp. salt 1/2 tsp. ground pepper To ease removal of the meat loaf from the cooker, fold two 24"-in-long pieces of aluminum foil in half lengthwise, then in half lengthwise again. Place strips across each other, forming a "+" in bottom of 3-qt. or larger slowcooker. Press strips against inside of cooker, letting ends hang over the outside. In a large bowl, mix 1/2 cup ketchup with remaining ingredients until well blended. Form into a 7x 4 1/2 x 2-in. loaf. Place in cooker; spread top and sides of loaf with remaining 1/4 cup ketchup. Cover and cook on high 4 hours or on low 8 to 10 hours, or until a meat thermometer inserted in center of meat loaf registers 160 degrees F.
  10. SPLIT PEA SOUP 1 (16 oz.) pkg. dried green split peas, rinsed 1 hambone, or 2 meaty ham hocks, or 2 c. diced ham 3 carrots, peeled & sliced 1 med. onion, chopped 2 stalks of celery plus leaves, chopped 1 or 2 cloves of garlic, minced 1 bay leaf 1/4 c. fresh parsley, chopped (optional) 1 tbsp. seasoned salt (or to taste) 1/2 tsp. fresh pepper 1 1/2 qts. hot water Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. Freezes well.
  11. SPLIT PEA SOUP 1 (16 oz.) pkg. dried green split peas, rinsed 1 hambone, or 2 meaty ham hocks, or 2 c. diced ham 3 carrots, peeled & sliced 1 med. onion, chopped 2 stalks of celery plus leaves, chopped 1 or 2 cloves of garlic, minced 1 bay leaf 1/4 c. fresh parsley, chopped (optional) 1 tbsp. seasoned salt (or to taste) 1/2 tsp. fresh pepper 1 1/2 qts. hot water Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. Freezes well.
  12. SPICY GLAZED MEATLOAF 3/4 c. spicy ketchup (if you can't find this, stir 1 tsp hot pepper sauce into ketchup; 1 1/2 lbs. lean ground beef 3/4 c. packaged seasoned breadcrumbs 1/4 c. grated Parmesan cheese 1/2 c. finely chopped onion 1 large egg 1 1/2 Tbsp. Worcestershire sauce 2 tsp. minced garlic 1 tsp. salt 1/2 tsp. ground pepper To ease removal of the meat loaf from the cooker, fold two 24"-in-long pieces of aluminum foil in half lengthwise, then in half lengthwise again. Place strips across each other, forming a "+" in bottom of 3-qt. or larger slowcooker. Press strips against inside of cooker, letting ends hang over the outside. In a large bowl, mix 1/2 cup ketchup with remaining ingredients until well blended. Form into a 7x 4 1/2 x 2-in. loaf. Place in cooker; spread top and sides of loaf with remaining 1/4 cup ketchup. Cover and cook on high 4 hours or on low 8 to 10 hours, or until a meat thermometer inserted in center of meat loaf registers 160 degrees F.
  13. LOW-FAT GLAZED CHICKEN 6 oz orange juice, frozen concentrate 3 chicken breasts; split 1/2 ts marjoram 1 ds ground nutmeg 1 ds garlic powder (optional) 1/4 c water 2 tb cornstarch Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking. When chicken is done, remove to serving platter. Pour the sauce
  14. MAPLE COUNTRY-STYLE RIBS 1 1/2 lbs country-style boneless pork ribs 1/3 cup maple syrup 1 tablespoon soy sauce 2 tablespoons dried minced onion, or use fresh 1/4 tsp cinnamon 1/4 tsp ginger 1/4 tsp allspice 1/2 tsp garlic powder dash of pepper Place pork in the crockpot. Combine remaining ingredients; pour over pork. Cover and cook on low for 7 to 9 hours. Serves 4.
  15. MILWAUKEE SWEET-TART SUPPER 1 1/2 lb Low-fat turkey kielbasa; cut into 3-inch pieces 3 cn (10-oz. ea) Bavarian-style sauerkraut; rinsed and drained 3 lg Peeled Granny Smith apples; cored and cut crosswise into rings 1 md Onion, thinly sliced and separated into rings 1 cn (14.5 oz.) Fat-free chicken broth 1/2 ts Caraway seeds 8 md Peeled red potatoes; (about 3 1/2 lbs.), quartered 1/4 c (1 oz.) Shredded Swiss cheese Place half of sausage in an electric slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings. Pour broth over mixture, and sprinkle with caraway seeds. Cover with lid, and cook on high-heat setting for 4 hours or until apples and onions are tender. Place potatoes in a saucepan; cover with water and bring to a boil. Cook 20 minutes or until tender; drain. Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture. Yield: 8 servings (serving size: 1-1/2 cups sausage mixture, 1 cup potatoes, and 1-1/2 teaspoons cheese).
×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.