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

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

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
Water
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

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

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

Paella

This was very good--and very much a comfort food. If you're looking for something low in points, this is NOT the meal you are looking for.

What's Needed
1 T. olive oil
4 chicken breasts
1 medium onion, chopped
1 clove garlic, minced
1 lb. smoked sausage, sliced
1 can stewed tomatoes
1 C. Arborio rice
4 C. chicken broth
1/2 C. frozen peas, thawed

1. Heat oil in large skillet over medium-high heat. Brown chicken. Place in crockpot.

2. Add onions and cook until translucent. Stir in garlic, sausage, tomatoes, rice, and broth. Pour mixture over chicken.

3. Cover and cook on HIGH 3-4 hours. Remove chicken and fluff rice with fork. Stir in peas. Spoon rice onto plate with chicken.


Husband's Rating: B
PointsPlus 12

Inspired by: Crockpot: The Original Slow Cooker

Chicken 'Fettuccine'

I haven't posted in a while--we've been eating the frozen left-overs of my steady cooking. Good news is--they're just as good the second time around ;)

What's Needed:
1 T. butter
1 clove garlic, minced
1 1/2 C. cooked chicken, cut in strips
1 can condensed broccoli cheese soup
1 C. milk
1/4 C. grated Parmesan cheese
3 C. hot cooked fettuccine

1. In a medium skillet over medium heat, cook garlic in butter 2 minutes, stirring constantly.

2. Stir in chicken, soup, milk, and cheese. Heat to boiling. Reduce heat to low. Cook 5 minutes, stirring occasionally.

3. To serve, pour over fettuccine; toss to coat.

Husband's Rating: A
PointsPlus: 10 (1 1/4 C. serving)

Inspired by: Treasury of Campbell's Recipes