Author: kris

Crockpot Beef and Butternut Squash Stew

How To Prepare
Brown beef in a nonstick skillet coated with cooking spray. Put to one side. Peel and halve butternut squash, then cut into 1-1 1/2 inch pieces. Place vegetables and browned beef in a 4 or 5 quart crockpot. Add crushed tomatoes, Worcestershire sauce, thyme and oregano. Cook on low for 8 hours.

Crock-Pot, Skinny Tomato Beef Macaroni Stew

How To Prepare
1. In a large nonstick pan or soup pot, brown ground beef, onions and garlic until ground beef is no longer pink.

2. To make in the crock-pot: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Cover and cook in crock pot 6 hours on low and 3 hours on high heat.

3. Stir in cooked macaroni and spinach. Cover and continue to cook for 15 minutes until heated.

4, To make on the stove top: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Bring to a boil. Turn down to a simmer, cover and simmer for 35 minutes. Stir in cooked pasta and spinach. Cover and heat for 5 minutes.

Crock-Pot Brunswick Stew

How To Prepare
1. In a large nonstick pan, brown the ground turkey. Break up the turkey into small pieces while browning.

2. Pour turkey into a crock pot. Add tomatoes, barbecue sauce, onions, celery, bell peppers, and black pepper to taste. Mix together well.

3. Cover and cook on low 7 hours or on high 3 hours.

4. Stir in the vegetables into the stew mixture. Add a little hot sauce, if desired. Cover and continue cooking 1 hour on low or high.

5. Leftovers freeze great too!

Crock Pot Turkey Breast with Gravy

How To Prepare
Directions:

Heat oil in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.

Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.

Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with pepper to taste.

Discard the skin and carve the turkey and serve in appropriate portion size according to your menu

Crock Pot Chicken Teriyaki

How To Prepare
1. Place chicken in crock pot. Sprinkle onions over the chicken.

2. In a separate bowl, combine Teriyaki, Splenda, vinegar, garlic, ginger and pepper. Pour sauce over chicken.

3. Cover crock pot and cook on low for about 4-5 hours or until chicken is tender. Check after 4 hours.

5. Remove chicken from crock pot.

6. Skim fat from cooking liquid, if there is any.

7. To serve: Top 1 piece of chicken with a little sauce. Serve with 1 small baked potato or ½ cup brown rice. Mash some teriyaki sauce into the baked potato and drizzle with little more teriyaki sauce over the top. If using rice, place chicken on top of rice and drizzle teriyaki sauce all over top of chicken and rice. In addition the chicken could be shredded and topped on the potato or rice.

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 Crock Pot Chicken Teriyaki
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Crock Pot Asian Pork with Mushrooms

How To Prepare
Directions:

Season pork on all side with fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 – 8 minutes.

In the crock pot, combine the broth, Mrs. Dash, balsamic, Splenda, sesame oil, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.

Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.

Meanwhile, shred the pork using two forks.

When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts.

Cream of Turkey Wild Rice Soup

How To Prepare
Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour and pepper and cook, stirring, for 2 minutes more.
2
Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Cranberry Roast

How To Prepare
Preheat oven to 500ºF.

Rub roast with garlic. Combine cranberries, lemon zest and parsley. Rub roast with mixture. Place on rack in roasting pan.

Bake uncovered at 500ºF for 10 minutes. Reduce heat to 350ºF and bake 50 minutes for medium degree of doneness.

Slice roast across grain.

Classic Meat Loaf

How To Prepare
1.
Heat oven to 350 degrees F. Coat a 8-1/2 x 4-1/2 x 2-5/8-inch loaf pan with nonstick cooking spray.
2.
In a large bowl, stir together 1/3 cup of the ketchup, egg whites, Worcestershire sauce, horseradish, and pepper. Add ground beef, ground turkey, onion, green pepper, oats, parsley and garlic. Mix gently with clean hands.
3.
Spoon and pat mixture into prepared pan. Spread remaining 3 tablespoons of ketchup over top of meat mixture.
4.
Bake at 350 degrees F for 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer.
5.
Allow to stand 15 minutes before serving.

Chopped Salad With Shrimp

How To Prepare
1. Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, and pepper; mash with the back of a spoon to combine. Divide dressing in half.

2. Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter.

3. Stir diced tomato into remaining lemon-lime dressing.