Sunday, January 25, 2009

Crockpot Rotisserie Chicken

I have been making my roasted chicken this way for years. The chicken comes out moist, the skin comes out crispy - what's not to love?

Crockpot Rotisserie Chicken

1 whole chicken, cleaned and patted dry with paper towels
Lawry's Seasoning Salt
Aluminum foil

Roll pieces of foil into balls and then place in the bottom of the crockpot. Liberally cover chicken with seasoning salt, and put in the crockpot on top of the foil, breast side up. Cover and cook on high for 4-5 hours or til done.

Cooking on high ensures a nice crispy crust. Do not cook on low.

Remove chicken CAREFULLY from crockpot at the end of cook time, and allow to rest 5-10 minutes before carving.

I do not have the nutritional info on this.

Roast Beef Stew

I love this stew. It's the perfect way to use up leftover roast beef, although there are times I cook a chunk of beef the day before just so I can make this stew the next day.

Roast Beef Stew

1/2 lb cooked roast Beef
1 cup carrots, diced
1 cup celery, diced
2 1/2 cups potatoes, peeled and diced
sweet red peppers, in strips
1 can Campbell's Tomato soup, condensed, condensed
3/4 cup water
1/8 tsp black pepper
12 ounces Heinz Home Style Savory Brown Gravy

1. Spray crockpot with non-stick cooking spray.
Place Roast, carrots, celery, onion, potatoes and red pepper in bottom.

2. In separate bowl, mix tomato soup, parsley, water, black pepper and gravy. Pour over vegetables and mix to combine.

3. Cover and cook on low for 6-8 hours.
Mix well before serving.

Serves 4

Per Serving: 307 Calories; 6g Fat (30.9% calories from fat); 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 543mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fat.

Smothered Buttermilk Chicken - Crockpot

This is one of those nice comfort foods. There aren't a whole lot of spices used here, but its satisfying all the same. This goes good onto mashed potatoes, pasta, or rice. I serve this with biscuits when I'm feeling energetic, white bread and butter when I'm not.

Smothered Buttermilk Chicken

12 ounces boneless skinless chicken breasts
3 medium carrots, sliced
onion, chopped
1/2 cup water
Country Crock Light 2 tablespoons
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package Chicken Gravy Mix, nice seasoning blend)
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas

In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well.

2. Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

3. About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf.

4. In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.

5. Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked.

Per Serving: 180 Calories; 1g Fat (7.6% calories from fat); 23g Protein; 18g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 354mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.

Baby Bash Ribs

The name is rather silly, but as its someone I actually know of, I've kept it the way I found it. Besides, who doesn't need a little hiphop in their dinner :)

Baby Bash Ribs

1 pound boneless pork center ribs, rinsed and patted dry

1/2 packet powdered ranch dip mix (1 ounce)
1 tablespoon paprika
1/2 tablespoon cracked black pepper

1/2 bottle Kraft Barbeque Sauce, Hickory Smoke (18 ounces)
1/2 packet powdered ranch dip mix
1/2 tablespoon molasses
1/2 teaspoon hot pepper sauce

Preheat oven to 325°F. Rinse ribs and pat dry
with paper towels.

2. In small bowl, combine Ranch mix, paprika and
black pepper. Rub ribs with seasoning mixture
and place in shallow roasting pan; set aside.
In a medium bowl, stir together remaining
ingredients; pour sauce over ribs. Cover
with foil and roast in preheated oven for
2 to K hours. Remove from oven and
let stand 10 minutes.

3. Skim fat from sauce; set aside. Cut ribs
into serving portions and serve with sauce
on the side.

Angelfood Banana Split Cake

Angelfood Banana Split Cake:

6 ounces angel food cake cubes
2 packages Jell-O Pudding Mix - Sugarfree/Fatfree Vanilla
3 cups 1% low-fat milk
15 ounces crushed pineapple in juice
2 whole bananas
18 whole strawberries
8 ounces Cool Whip Lite®
1 Tablespoon Hershey's Chocolate Syrup

In a 13x9 cake pan cut up angel food cake. Mix 2 packages of pudding with 3 cups of milk. Pour over cake and chill until set. Place drained crushed pineapples over pudding. cut up strawberries and bananas and layer on crushed pineapple. Spread cool whip on top.

Serves 15

Per Serving: 137 Calories; 3g Fat (19.1% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Crockpot Salisbury Steak

I love this recipe. I serve it over mashed potatoes, and with a veggie on the side.

Crockpot Salisbury Steak

1 pound ground beef, 95% lean
1 envelope Lipton Onion soup mix
1/4 cup seasoned bread crumbs
2 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
cooking spray
1 can Campbell's Cream of Mushroom Soup, Condensed
1 package brown gravy mix
3/8 cup water

1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 4 patties.

2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. In a medium bowl, mix together the cream of mushroom soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Serves 4.

Nutritional info per serving: 433 Calories; 7g Fat (41.2% calories from fat); 12g Protein; 9g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 236mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat.

Thursday, January 8, 2009

3 Envelope Pot Roast

I received a new slow cooker for Christmas - one of my I own. It is a Hamilton Beach Programmable 6 qt Slow Cooker, and I think I'm in love. Today is the first time I've used it, and so far, so good. I have a a recipe program called Mastercook that lets me save recipes quickly, so I'll be posting recipes in that format with exact amounts used to allow me to post exact nutritional information for each recipe.

3 Envelope Pot Roast

1 envelope ranch dip mix
1 envelope Good Seasons Italian salad dressing mix
1 envelope brown gravy mix
1 cup water
1 lb 13 oz beef rump roast
1 pound baby carrots
22 ounces red potatoes, quartered

Put veggies in the bottom of the pot, and beef on top. In a separate bowl, mix together water and seasoning packets. Pour over veggies and cook on low for 7-8 hours.

Makes 8 servings

312 Calories; 16g Fat (49.3% calories from fat); 18g Protein; 20g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 397mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

First Post

Its been YEARS since I've blogged. I'm a bit rusty. I intend to post only recipes that I've tried and either loved, or my family has loved. My family consists of my 2 boys, hence the 'nick' and 'gabriel' of my addy. They are 7 and 4 years old. We live together with my parents. I'm also a full-time college student. I lost my husband to leukemia 4 years this april, so that might occassionally come up from time to time.

I've created this site from being asked often for recipes from both my family members, friends, and online buddies. Rather than email people, its gotten to the point where its just easier to start a blog :)

Happy cookin'.