Time to take out the crock pot
- On November 29, 2012
- By Lindsay
- In Entrees, Recipes
0
With so many football games, family and friend gatherings, and what seems like so little time to prepare a hearty and healthy meal, the crock pot can become your best friend. Throw ingredients into a pot, turn it on, go about your busy day, and when your back- dinner is served!
Crock Pot-BBQ Pulled Chicken
Print recipe
| Serves | 8 |
| Prep time | 25 minutes |
| Cook time | 5 hours, 30 minutes |
| Total time | 5 hours, 55 minutes |
| Meal type | Main Dish |
| Misc | Freezable, Serve Hot |
Ingredients
- 1- 8oz can reduced sodium tomato sauce
- 1- 4oz can chopped green chiles, drained
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon paprika, sweet or smoked
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground chipotle chile
- 1/2 teaspoon salt
- 2 1/2 lb boneless, skinless chicken thighs with fat removed
- 1 Small onion, chopped finely
- 1 clove garlic, minced
Note
This is a great dish to serve for football games, gatherings, and times when you just want a hearty meal! A twist on the classic pulled pork- this BBQ pulled chicken makes a great sandwich served on a whole wheat bun with fat free sour cream and red onions!
Directions
| Step 1 | |
| Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. | |
| Step 2 | |
| Put lid on and cook on low until the chicken can be pulled apart. About 5 hours. | |
| Step 3 | |
| Transfer chicken to a cutting board and shred with a fork. Return chicken to pot with sauce, stir, and serve. | |
Beans, beans, they’re good for your heart, the more you eat the more you…
…start lowering your blood pressure and coronary heart disease risk!
Recent research has shown that eating about 1 cup of legumes (beans, chickpeas, lentils, etc.) a day as part of a low glycemic diet may help combat coronary heart disease among those living with type 2 diabetes. Legumes are a low glycemic index food, and are loaded with soluble fiber! Check out the Science Daily’s Article to get more details:
http://www.sciencedaily.com/releases/2012/10/121022162546.htm
Check out this easy vegetarian three-bean chili recipe for a quick dinner loaded with heart-smart beans!
Easy Vegetarian Three-Bean Chili
| Serves | 8 (1 cup) |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Total time | 50 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Main Dish, Soup |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Website | CookingLight |
This quick and easy vegetarian chili recipe is loaded with heart smart beans!
Ingredients
- 1 tablespoon vegetable oil
- 2 cups chopped onion
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 2 cups cloves garlic, minced
- 1 tablespoon brown sugar
- 1 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (16oz) cans stewed tomatoes, undrained
- 2 (15oz) cans black beans, rinsed and drained
- 1 (15oz) can kidney beans, rinsed and drained
- 1 (15oz) can pinto beans, rinsed and drained
Directions
| Step 1 | |
| Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes. | |
Turkey Mini-Meatloaf “Muffins”
- On October 16, 2012
- By Lindsay
- In Appetizers, Entrees, Quick and Easy, Recipes, Sides
- 0
Turkey Mini-Meatloaf “Muffins”
| Serves | 6 servings (2 loaves each) |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Meal type | Appetizer, Main Dish |
| Website | Food Network |
These mini meatloaves are great for an appetizer, or as a main entree served with whole grain pasta. With added vegetables, and lean ground turkey- your body will love them as well!
Nutritional Information per serving:
Calories 196; Fat 8g (Sat 2g); Carbohydrates 18g; Sodium 386 mg; Protein 18g; Cholesterol 95mg; Fiber 3g
Food groups per serving:
½ grain, 2 meat
Ingredients
- 1 pound, 93% lean ground turkey
- 1 medium zucchini, shredded
- 1 cup finely chopped onion
- 1 cup finely chopped red bell pepper
- 1/3 cup uncooked whole-wheat couscous
- 1 Large egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/4 cup barbecue sauce (optional)
Directions
| Step 1 | |
| Preheat oven to 400 degrees. | |
| Step 2 | |
| Generously spray a non-stick muffin pan with cooking spray. Gently mix turkey, zucchini, onion, bell pepper, couscous, egg, Worcestershire, mustard, pepper and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture among the muffin cups. Spread barbecue sauce on top of each loaf, if using. Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the center registers 165 degrees F, about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving. | |
Chile, Tomato, and Rice Soup- A twist on a family classic
- On October 16, 2012
- By Lindsay
- In Appetizers, Gluten-Free, Quick and Easy, Recipes, Salad/Vegetables, Sides, Soup, Vegetarian
- 0
Chile, Tomato, and Rice Soup
| Serves | 8 |
| Prep time | 10 minutes |
| Cook time | 1 hour, 30 minutes |
| Total time | 1 hour, 40 minutes |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Side Dish, Soup, Starter |
| Misc | Pre-preparable, Serve Hot |
This is a simple soup to make for the family. A twist on the classic tomato and rice soup- with an extra kick!
Nutritional Information per serving:
Calories 100; Fat 4g (sat 0.5g); Carbohydrate 14g; Sodium 450mg; Protein 3g; Cholesterol 0mg; Fiber 2g
Food Groups per serving:
1 vegetable, 1 fat, 1 carb choice
Ingredients
- 1 (35 oz) can peeled tomatoes in juice, drained and chopped
- 1 Large onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 fresh hot chile pepper (such as jalapeno), seeded and minced, or to taste
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 quarts Pacific Brand fat-free & cholesterol-free chicken broth or vegetable broth
- 1 tablespoon dried marjoram
- 1/3 cup long-grain brown rice
- 1/4 cup chopped fresh cilantro
Directions
| Step 1 | |
| In a blender or food processor fitted with the metal blade, process the tomatoes, onion, bell pepper, chile pepper, and garlic until smooth. In a large soup pot, heat the oil over medium heat. Add the tomato mixture and cook, stirring often, until thickened, about 5 minutes. Stir in the stock and marjoram and bring to a simmer over high heat. Reduce the heat to low and simmer for about 1 hour. | |
| Step 2 | |
| Add the rice, cover, and continue simmering until the rice is tender, 15 to 20 minutes. Stir in the cilantro and serve the soup hot. | |