Crock Pot Pork Sandwiches

 

Ingredients

  

1.5 Pounds Thin Sliced Sirloin Steak 

1 Medium Onion, Sliced

1 10.5 Can Beef Consomme

2 Tablespoons Worcestershire Sauce

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

1 Teaspoon Garlic Powder

Instructions

1. In a skillet, add steak and onions.
2. Sprinkle Garlic Powder over steak and cook until browned.
3. Add steak and juices to a crock-pot.
4. Add in Beef Consomme, Worcestershire Sauce, Pepper and salt.
5. Cook on low for 7 hours.

Serve on buns with cheese.

Ingredients

1.5 Pounds Thin Sliced Sirloin Steak

1 Medium Onion, Sliced

1 10.5 Can Beef Consomme

2 Tablespoons Worcestershire Sauce

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

1 Teaspoon Garlic Powder

Instructions

1. In a skillet, add steak and onions.
2. Sprinkle Garlic Powder over steak and cook until browned.
3. Add steak and juices to a crock-pot.
4. Add in Beef Consomme, Worcestershire Sauce, Pepper and salt.
5. Cook on low for 7 hours.
6. Serve on buns with cheese.

Read more at http://crockpotladies.com/recipe-categories/entrees/crockpot-steak-sandwiches/#fR5Kx0q3OBcLZstH.99

Ingredients

1.5 Pounds Thin Sliced Sirloin Steak

1 Medium Onion, Sliced

1 10.5 Can Beef Consomme

2 Tablespoons Worcestershire Sauce

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

1 Teaspoon Garlic Powder

Instructions

1. In a skillet, add steak and onions.
2. Sprinkle Garlic Powder over steak and cook until browned.
3. Add steak and juices to a crock-pot.
4. Add in Beef Consomme, Worcestershire Sauce, Pepper and salt.
5. Cook on low for 7 hours.
6. Serve on buns with cheese.

Read more at http://crockpotladies.com/recipe-categories/entrees/crockpot-steak-sandwiches/#FFhSWvJb6G4d3OGY.99

Easy Crescent Taco Bake

 

Easy Crescent Taco bake

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
3/4 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)

Heat oven to 375°F.
Unroll dough; separate into 8 triangles.

Place in ungreased 9-inch square pan or 10-inch pie plate;
press over bottom and up sides to form crust.

In 10-inch skillet,
cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in salsa and taco seasoning mix; simmer 5 minutes.
Spoon meat mixture in crust-lined pan; sprinkle with cheese.

Bake 14 to 17 minutes
until crust is deep golden brown and cheese is melted.

Served topped with lettuce and tomato, if desired.

French Onion Soup

 

Ingredients

6 large onions, chopped

½ cup butter

6 cans (10-12 ounces each) condensed beef broth, undiluted

1-1/2 teaspoons Worcestershire sauce

3 bay leaves

10 slices French bread, toasted

Shredded Parmesan and shredded part-time mozzarella cheese

 Directions

1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
3. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 10 servings.

Nutritional Facts

1 serving (calculated without cheese) equals 296 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 722 mg sodium, 41 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Rich French Onion Soup in Quick Cooking January/February 2000, p27

 

Peanut Butter Choco Chip Cookie Dough Bites

PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH BITES

Ingredients:  
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel  
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (agave would be amazing too!)  
1 teaspoon baking powder** a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions: Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.

*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.

Honey Lime Shrimp

Honey Lime Shrimp
 
serves 2
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!
I am a big fan of these shrimp – the sweet honey got a little caramelized and crunchy in the hot pan, and the red pepper flakes and lime add just enough kick to cut through the sweetness. Best of all, they took about 10 minutes to make, start to finish… perfect for a quick weeknight meal! I served mine with a spicy corn dish on the side (super delicious recipe forthcoming), as well as some chopped heirloom tomatoes sprinkled with salt and pepper. You could serve them over brown rice with your vegetable of choice on the side, or pack them into some warmed flour tortillas with a little shredded romaine and some sour cream for shrimp tacos! They’d also make a delicious salad topper, or a lovely accompaniment to a beautiful grilled steak.
Shrimp: they’re the fruit of the sea!
Enjoy!

Garlic Chicken

Ingredietns:

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired

Directions:
Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Cucumber Salsa

Crisp Cucumber Salsa:

Note: 1/4 cup is only 16 calories! YES!!!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Tequila-Orange Grilled Shrimp

Here's another great recipe from Big Oven

1 pound shrimp; large, peeled, deveined and tails left on 3 tablespoons olive oil 1 jalapeno pepper; very finely chopped 2 cloves garlic; very finely chopped Zest of 1 lime Coarse salt pepper; freshly ground 1 cup Orange juice 1/4 cup tequila 1 shallot; finely chopped 1 tablespoon Unsalted butter 1 tablespoon chives; fresh, chopped
Tequila-Orange Grilled Shrimp Preparation In a medium bowl, mix oil, half the jalapeno, half the garlic and lime zest; season with salt and pepper. Fold in shrimp. Cover and refrigerate for 15 minutes up to 1 hour. In a shallow saucepan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm. Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

Chicken Crescent Rollups

Here's a great recipe from Tina & Friends Weight Loss Support Group

Chicken Crescent Rollups

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Banana Bread

A great healthy banana bread recipe from 8 Weeks to a Better You.

 

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. 

Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.   

Refreshing Raspberry Sorbet

A great recipe by thisemptyplate1 

It finally feels like Spring has arrived! To celebrate, make my refreshing Raspberry Sorbet.
Makes 5 cups
Ingredients
1 cup sugar
3/4 cup water
1 3/4 lb. fresh raspberries (6 cups of raspberries), thaw if frozen
2 tablespoon freshly squeezed lemon juice
Directions
In a medium sauce pan, bring the water and sugar on medium-low heat to a soft boil (when there are small bubbles at the edges of the pan). Constantly stir this mixture to insure that the sugar completely dissolves. Once it begins to boil, decrease the temperature to low and allow it to cook for 5 minutes unit you have a clear syrup. Allow this mixture to cool and place it in the refrigerator.
Puree the raspberries and lemon juice in a food processor until it is very smooth.
Place a mesh strainer over a large bowl and push the raspberry mixture through using a rubber spatula. Use the spatial to press the raspberry mixture against the strainer to get as much of the mixture out as possible. You want to prevent the seeds from getting into your sorbet because they tend to have a sour taste and this will ensure that your final product is smooth.
Combine the raspberry mixture with the sugar syrup and whisk to ensure it is well incorporated. Chill the covered mixture in your refrigerator for an hour.
You can either use an ice cream maker to complete the process or freeze in a metal or glass container.
If you do not have an ice cream maker, place the raspberry mixture in a large container and freeze. Remove from the freezer every hour and run it through a blender or food processor and then place back in the freezer. Continue this process until the entire mixture is frozen solid, this should take 3-4 hours. If you do not want to do this step, instead remove the mixture from the freezer every hour and whisk the content and return to the freezer.