Tuesday, April 27, 2010

Dill Beef Roast

I wasn't really sure what to make of this roast when I read the recipe. My husband insisted that it sounded great. The results were fantastic!

What's Needed:
1 beef chuck roast (3-4 lbs)
1 large jar whole dill pickles, undrained

Place beef in Crockpot. Pour pickles with juice over top of beef. Cover; cook on LOW 8-10 hours.

You can then remove the beef and shred for sandwiches or cut into hunks and serve with mashed potatoes. The pickles (for me) were the best part--hot and steamy and very salty :)

Husband's Grade: A+
PointsPlus: 8

Inspired by: Crockpot: The Original Slow Cooker 3 Books in 1

Friday, April 23, 2010

Japanese Beef Stew

This was the BEST stew I've ever made. It will be a definite repeat.

What's Needed:
2 T. vegetable oil
2 lb. beef stew meat, cut into 1-inch cubes
2 C. frozen carrots
3 medium Yukon Gold potatoes, peeled and chopped
1 white onion, peeled and chopped
1 C. water
2 C. white wine (one small bottle)--or 1/2 C. Japanese sake
1/4 C. sugar
1/4 C. soy sauce
1 tsp. salt

1. Heat oil in skillet until hot. Sear beef on all sides, turning as it browns. Transfer beef to crockpot. Add remaining ingredients. Stir well to combine.

2. Cover; cook on LOW 10-12 hours or HIGH 4-6 hours.

Husband's Grade: A+
PointsPlus: 7

Inspired by: Crockpot: The Original Slow Cooker

Monday, April 19, 2010

Pulled Pork

It's been so LONG since I've had a pulled pork sandwich. This recipe is awesome. Thinking of fiddling with this recipe so I can make some carnitas next time (yum!)

What's Needed
1 boneless prok tenderloin roast (3-4 lbs)
Salt/black pepper to taste
1 bottle of Sweet Baby Ray's (or your favorite BBQ sauce)
Hamburger buns

1. Put about 1 inche of water into the crockpot. Put the roast in crockpot. Season with salt and pepper. Cover; cook on LOW 8-10 hours.

2. Remove roast and let stand 15 minutes. Discard remaining liquid in crockpot. Shred cooked roast using two forks.

3. Return meat to crockpot. Add sauce and mix. Cover; cook on HIGH for 30 minutes. Serve on buns.

Husband's Grade: A
PointsPlus: 8 points for two sandwiches (with buns)

Inspired by: Crockpot: The Original Slow Cooker 3 Books in 1

Tuesday, April 13, 2010

Kitchen Sink Soup

As I was flipping through my many cookbooks, I came across a recipe that I really wanted to try. Unfortunately, I had only a few of the ingredients, so this is one of the first recipes I've done totally off the cuff! (Read--I'm very excited about this). This would also make a GREAT Lenten meal, for those that don't eat meat on Friday.

What's Needed:
1 can (15 oz) light red kidney beans, drained and rinsed
1 can (14 oz) sliced stewed tomatoes
1 small onion
1 C. frozen carrots
1/2 bag frozen green beans
1 small bag of small red potatoes, cubed
2 tsp. sage
1 tsp. salt
1/2 tsp. black pepper
8 C. water
1/4 pound uncooked penne pasta
Parmesan cheese

1. Combine beans, squash, tomatoes, potatoes, leeks, carrot, green beans, sage, salt, and pepper in crockpot. Add water. Stir well to combine. Cover; cook on HIGH 2 hours, stirring occasionally. Turn crockpot to LOW. Cook covered 8 hours longer. Stir occasionally.

2. Turn crockpot to HIGH. Add pasta. Cover; cook 30 minutes or until pasta is done.

3. To serve, garnish with Parmesan cheese.

Makes 6 servings
Husband's Grade:B
WW Points:

Inspired by: Crockpot: The Original Slow Cooker

Tuesday, April 6, 2010

Wine-sauced chicken and veggies

I went on a playdate with Joey with some of my school friends today. By the time I got back, I could smell this before I walked in the door. There's nothing like being greeted with the smell of a home-cooked meal :)

What's Needed:
4 medium red-skinned potatoes, quartered
2 C. frozen carrots
1 small onion, sliced
4-6 boneless, skinless chicken breasts
1 T. snipped fresh parsley
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. black pepper
2 cloves garlic, minced
1 can fat-free chicken broth
1 C. dry white wine
3 T. butter
3 T. all-purpose flour

1. Place potatoes, carrots, and onion in crockpot. Place chicken on vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add chicken broth and wine.

2. Cover; cook on LOW for 8-9 hours or on HIGH for 4-4.5 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a warm plate. Cover to keep chicken and vegetables warm.

4. For gravy: skim and discard fat from cooking juices; strain juices. In a large saucepan, melt butter. Stir in flour and cook for one minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

DH Rating: A-
PointsPlus: 10 for chicken, vegetables, and gravy