Thursday, August 23, 2012

Crockpot Jerk Chicken with Cheese Broccoli Rice

Of course this is an easy meal that you can just throw together in minutes and forget about for a few hours till it's time for dinner. And it is yummy, the flavors contrast, yet complement each other well. Kids love it! 'Nuff said! Serves 6.

1.5 pounds chicken breasts
2.5 cups long grain rice
1 can cheese broccoli soup
2/3 cup evaporated milk + 2/3 cup water
1 1/2 cup regular milk
1 tsp brown sugar
1 tsp allspice
1 tsp onion powder
1/2 tsp cayenne red pepper
1 tsp tumeric or ginger powder

Spray the crock with nonstick spray.

Pour the rice in the crock, and add the soup and milk. Mix well together.

Mix the brown sugar, allspice, onion powder, cayenne red pepper and tumeric together in a small bowl and sprinkle over the chicken. Rub in well to coat evenly. Lay chicken on top of the rice.

Replace the crock cover and cook on low for 6 hours, on high for 4 hours.

The house will smell awesome, and dinner will be REALLY awesome! Serve with a side of vegetables of your choice. About 12 points per serving.

Here served with Fried Green Beans.

Tuesday, August 21, 2012

My Go-To Easy Crockpot Spaghetti and Meatballs

When I really, REALLY don't have much time, this is my go-to meal. It never fails! It's SUPER easy, and you can go run errands or tend to other things, and you will come home to a great meal. Serves 6.

16 oz spaghetti
1 bag frozen cooked meatballs, any style (I used Italian)
1 jar spaghetti sauce
1 onion, chopped
1 4-oz can mushrooms, drained
1 tbsp minced garlic
1/4 tsp red pepper flakes
1/2 cup sugar

Spray crock with nonstick spray.

Mix together the spaghetti sauce, onion, garlic, mushrooms, garlic, red pepper flakes and sugar in the crock. Add the frozen meatballs (no need to thaw!) and make sure the meatballs are covered with the sauce. Set crockpot on low for 6 hours or high for 4 hours.

Prepare pasta according to box directions when it's almost time to eat. And enjoy! Top with some grated cheese if you wish. I like to serve this with garlic bread. About 13 points per serving.

My Husband's plate - he has some buttered garlic rolls!

Super Easy Crockpot Roast Beef

This is so easy. You throw them together in the crock and walk away for a few hours. And it is so delicious. As a busy mom, and at this point in my life, I like to do simple yet flavorful meals because i like to make the most of my time. And this really fits the bill! Serves 6.

2 pound beef roast, any cut
1 packet onion dip mix
1 packet italian dressing mix
1 can beef broth

Spray crock with nonstick spray.

Lay the roast in the crock fat side up. Sprinkle the onion dip and italian dressing mix over both sides of the roast. Pour the beef broth around the sides of the roast. Turn on the crockpot and cook on low for 8 hours, high for 6 hours. When done, keep the broth. It is Au Jus, and makes an awesome dip/sauce!

That is totally it! I like to serve it with freshly baked french bread. I love to dip the sandwich in the broth. Fantastic! You can serve it with the sides of your choice though. About 4 points per serving.

Saturday, August 18, 2012

Beef and Vegetable Stir Fry

This is a quick meal you can whip up for the family. It's nutritious, wholesome, and my kids ate all their veggies! Serves 6.

12 oz lean beef, any cut, sliced (I just used regular chuck)
1 onion, chopped
1 tbsp minced garlic
1 tbsp sesame oil
1 tbsp vegetable oil
1 tsp sesame seeds
2 tbsp soy sauce
1 tbsp rice vinegar (or apple cider vinegar)
1/4 tsp red pepper flakes
1 tsp ground ginger
1 bag frozen stir fry mixed vegetables

Heat the sesame and vegetable oil. Cook the onion and garlic for a couple minutes, and add the beef. Saute for about 5 minutes, adding the sesame seeds, soy sauce, vinegar, ginger and red pepper flakes. Throw in your bag of mixed veggies, and saute for another 5 minutes or so, till all is done, and veggies don't look wilted. There will be a little liquid in the pan still, and that is fine.

Serve as a topping over white rice. Simple and yummy! My husband says I should cook this more often. About 6 points per serving.

Friday, August 17, 2012

Crockpot Smothered Chicken and Rice

As you know, I have been using the crockpot nearly everyday due to the blazing Oklahoma summer. I am really happy that The Rival Company marketed the Crock Pot and now it's making the lives of busy moms like me easier. This meal is simple to throw together and tastes awesome. Perfect! Serves 6.

1.5 pounds chicken breasts
2 cups uncooked rice
1/2 cup water
2 tbsp parsely
2 cans mushrooms, not drained
1 can cream of chicken soup
1 onion, chopped
1 tsp black pepper
1 tbsp Parmesan cheese

Spray crock with nonstick spray.

Pour the uncooked rice on the bottom of the crockpot. Add the mushrooms, including the liquid. Add the water. Mix together.

Place the chicken breasts on top of the rice mixture and dust with the black pepper. Put onions on top and pour the cream of chicken soup over everything. Top with the parsley and parmesan cheese. Cook on low for 6 hours, high for 4 hours.

Just done!

About 10 points per serving! Hearty and really hits the spot! Dig in!

Served with Steamed Broccoli

Simple Crockpot Steak

A cinch to prepare and cooks itself - what's there not to like? Even my husband - who is not much into steak, likes it made this way. That's fine with me, it's takes barely 5 minutes to put together in a crockpot and leave it to cook for a few hours. And the crockpot has a knack for making any cut of meat you cook in it tender and moist, so you don't have to use the really expensive cuts. Serves 4.

1.5 pounds sliced beef steak of your choice (I just used chuck)
1 tbsp minced garlic
1 tsp black pepper
1 onion, chopped
2 cans mushrooms, drained
2 tbsp balsamic vinegar
1 bell pepper, seeded and sliced, your choice color

Spray the crock with nonstick spray.

Rub the steaks with the minced garlic and black pepper. Lay in the bottom of the crock. Drizzle the balsamic vinegar over the steaks, and cover steaks with the onion, mushrooms and bell pepper. Cover with lid and cook low for 6 hours, on high for 4 hours.

Seriously, that is it! Enjoy it with any side of your choice. It tastes great! 6
points per serving.

Monday, August 13, 2012

Crockpot Ranch Chicken Dinner

As you know, I have been using my crockpot pretty often lately because it has been so hot. I decided that we were going to have chicken tonight, and here is what I came up with. It does taste great, easy to make, and cooks itself. Serves 6.

1.5 pounds chicken breasts
6 red potatoes, chopped
8 oz frozen mixed veggies
1 can cream of celery soup + 1/2 can water
1 packet ranch dressing mix
1 tsp black pepper, or to taste

Spray crock with nonstick spray.

Put the cream of celery soup in a bowl and add a half a can of water. Add the ranch dressing mix and stir well to blend. Set aside.

Put potatoes on the bottom of the crock. Pile the mixed veggies on top of the potatoes. Arrange chicken on top and sprinkle with black pepper, both sides. Pour the celery soup mixture over the chicken to cover well.

Cook on low for 8 hours or high for 6 hours.

Right when done

Only 9 points per serving! Simple, nutritious and tastes awesome! Sure to be a family go-to meal!

Sunday, August 12, 2012

Crockpot Southwestern Pork Chops and Rice

I decided to make this when I was wanting to serve pork chops, but without baking or frying them. It is just too hot nowadays to bother using the oven or stove top! This is an all-in-one meal and is easy to make. Delicious too! Serves 6.

1.5 pounds pock chops (I like to use thin cut boneless)
1 can red beans, drained
2  cups rice
1 can diced tomatoes with fire roasted chiles (I used Tex-Mex blend)
1/2 cup water
1 onion, sliced
1 bell pepper, seeded and sliced (any color)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder

Spray crock with nonstick spray.

Mix together the red beans, rice and tomatoes in bottom of the crock. Add water and stir. Layer the onion and bell pepper on top of the mixture.

Mix the onion powder, garlic powder, paprika and chili powder in a small bowl and sprinkle over both sides of the pork chops, rubbing it in to coat evenly. Arrange pork chops over the onion and bell pepper. Cover with the lid and cook for 8 hours on low, 6 hours on high.

Only 7 points per serving! Great tasting and good for you! Plus so easy to prepare! Big plus for busy mamas.

Friday, August 10, 2012

Honey Barbecue Chicken Wings in the Crockpot

WE LOVE WINGS, PERIOD! This recipe saves on time, and is sweet, spicy and tangy. You just throw it in the oven after it's done for just a few minutes to have a little bit of crispness to it, but it will be absolutely tender and fall-off-the-bone good! Serves 6.

1 family size pack chicken wings
1 onion, chopped
1 tbsp garlic, minced
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 tsp red pepper flakes.
1 tsp ginger powder
1 tbsp hot sauce (I used Frank's Red Hot)
3 tbsps honey
1 tbsp chili powder

Spray crock with nonstick spay.

Put the onion, garlic, soy sauce, Worcestershire sauce, red pepper flakes, ginger powder, hot sauce and honey into the crock and mix well. Throw in your chicken wings, and sprinkle chili powder on them. Mix everything very well, making sure the wings are coated in the sauce and the chili powder.

Cook on low for 8 hours and high for 6 hours. If you want some crispiness to the skin, line a cookie sheet with foil, spray with nonstick spray and bake in a preheated 425F oven for 5 minutes each side.

Serve! Great as an entree or even a snack! Awesome for parties! 8 points per serving!