Here’s a link to our family’s St. Patrick’s day favorite! We mix it up and go with the red cabbage though. I guess it’s a nod to our German roots! Enjoy!
I’m always looking for ways to sneak additional vegetables into our meals. I happened to have a sweet potato on hand and thought it would be a good add to spicy chili. The sweetness of the potato really balances out this dish! It was an incredibly flavorful! Very hearty and healthy too! You could substitute ground turkey for the chicken or leave the meat altogether for a delicious vegetarian or vegan dish (If you left out the sour cream).
Spicy Chicken Sweet Potato Chili
Makes 6-8 servings
1-2 tbsp avocado or olive oil
1/2 diced sweet yellow onion
3 cloves garlic, pressed or minced
2 cans Rotel tomatoes (I used one can hot and one can chipotle Rotel)
1 – 8 oz can tomato sauce
1/2 cup water (rinsed Rotel can and dumped in)
1 pound chopped rotisserie chicken (or 1 pound ground turkey, browned)
1 can kidney beans, drained and rinsed
1 sweet potato, peeled and diced
1/4 cup roasted red peppers, diced
3/4 tsp cumin
3/4 tsp Hungarian Paprika
1 tablespoon chili powder
1/2 cup sour cream
Kosher salt and fresh ground pepper
Add oil to Dutch oven or other large pot over medium heat. Add onion and sauté until soften, add garlic and sauté another couple of minute until fragrant. Add remaining ingredients and set to low and simmer for 1-2 hours. You could also sauté the onion and garlic and then throw everything in the slow cooker for 4-6 hours on low. Serve with tortilla chips, sliced green onions, chopped avocado or any other toppings you like on your chili.
Since Super Bowl is next Sunday, I thought I would make something that others might enjoy as a game day dish. I had purchased some pork stew meat on sale and I had a bag of pinto beans, so pork and beans it is! Of course, I couldn’t resist the lure of BBQ flavor, so I included some BBQ sauce in the beans and boy that combined with a dash of liquid smoke, gave these beans a wonderful flavor! Not to mention, my house smelled wonderful all day while they were cooking! This is something a little different from the game day chili that is so popular, but it was just as delicious!
We enjoyed these beans as a main dish with a slice of bread. I happened to have some spicy chow chow in the fridge, so that is the relish you see in the photo. It added a nice, tart zip to the beans.
BBQ Pork and Beans
1 pound of dried pinto beans
8 cups water
1 cup chicken broth
1 medium red onion, chopped
1 pound cubed pork stew meat
1 1/2 cups barbecue sauce
1/4 cup brown sugar
1-2 tsp hot sauce
Dash of liquid smoke
Salt and pepper
I didn’t soak my beans overnight, so I did the quick soak method. I put the dried beans in a large pot with 8 cups of water. I brought the pot to a boil and let it boil for 3-4 minutes. Then I turned off the heat and let them sit for about 20 minutes to cool down just a bit. I then transferred the beans with about 3 cups of the water they cooked in, into my slow cooker. I added all the other ingredients, gave it a good stir and cooked it on high for about 8 hours. The beans really need that high setting to cook through.
Enjoy! Go Eagles!!!
It has been way too long since I’ve posted anything and I forgot to take a picture of the final product, but after posting something on Facebook I had a request to post this recipe. Pork ribs were on sale at my local grocery store, so I picked up a rack. With the cold weather, we haven’t been in barbecue mode, but I have been in slow cooker mode! So slow cooker ribs it is!
I was looking through one of my cook books and saw a few recipes for ribs with saurkraut. Now that sounds interesting! I didn’t have much saurkraut on hand, but I did have a jar of red cabbage. This sounded even better to me! I must say, it did not disappoint! The ribs were tender and delicious and the cabbage was incredibly tasty!
This meal was super easy to make and was incredibly satisfying! My family loved it! I served it with a side of corn and some fresh baked sourdough bread. I made my own sourdough starter for the first time, but that is another post!
Barbecue Ribs & Cabbage in the Slow Cooker
1 rack of pork ribs (I used loin back ribs), cut to fit in slow cooker, I cut mine in half
1 – 12 oz jar of German red cabbage
2 cups of barbecue sauce (I used 1 cup of Kinder’s Sweet Sriracha BBQ sauce and 1 cup Kinder’s California Gold BBQ sauce)
2 tsp liquid smoke
Season ribs with salt and pepper and place in slow cooker. Cover ribs with red cabbage,then pour over BBQ sauce and finally, sprinkle on the liquid smoke. Cook on low for 5-6 hours. Cook shorter time for on the bone ribs. Cook longer for fall off the bone meat. Mine was somewhere in between and was very nice to eat.
I’m still on my quest to make tasty, low sodium meals for my inlaws. In cooking for others, in addition to my own brood at home, I’ve found the slow cooker to be an immense help! I load it up in the morning and let it cook all day and by dinner time, I’m still up for cooking dinner for our household. Today’s meal was a delicious, hearty squash soup that would be a great autumn meal! I love the warm, fresh flavor of butternut squash and that beautiful orange color makes for stunning soups! This recipe is very low sodium. You can add some, if that’s not an issue for you, but this was pretty tasty as is. As I always like to say, play with your food! This soup is a perfect opportunity to play with your herbs and spices.
I didn’t happen to have any carrots on hand, but those would have been a great add to this soup! This recipe coud easily be adapted to be vegan friendly.
Butternut Squash and Zucchini Soup
2 zucchini, thickly sliced
1 medium butternut squash, cubed
2 potatoes, peeled and cubed
1/2 large white onion, diced
2 garlic cloves, mince or pressed
2 tsp garlic and herb Mrs. Dash
1 tsp Table Blend Mrs. Dash
2 tsp fresh thyme, removed from stems and chopped
1 tbsp lemon juice
1/4 tsp cardamom
1/4 tsp Chinese five spice
5 cups chicken or vegetable broth (I used some of my homemade chicken broth, so I know there was no salt)
1/2 cup fat free half and half
Add all ingredients except the half and half to your slow cooker and cook on low for 6-8 hours or until all veggies are tender. Add half and half for the last 15 minutes of cooking time. I have an immersion blender, so I used this right in my slow cooker pot to blend this up and make it a smooth texture. You can also transfer to a blender or food processor in small batches and blend until smoot. As always, be extremely careful when transferring and blending hot liquids. Hold that lid in place, so hot liquid doesn’t explode into your face!!!
Be careful and enjoy!
Lately I have taken up the challenge of cooking low sodium meals. My mother-in-law, who has congestive heart failure, just had open heart surgery. She’s not yet well enough to cook for herself, so I’ve been trying to help out. She is supposed to eat less that 2000mg of sodium a day; that’s one teaspoon!!! Eating out or even pre-made food from the store is basically out of the question if you’re going to meet this goal. Making meals that help her meet this goal has definitely been a learning experience! This 15 bean soup has been one of my favorite meals thus far. While keeping the salt level low, it still had lots of flavor, was packed with fiber, was lowfat and was also easy to make. Of course, you can always add more salt, if that is not an issue for you, but in case you are also looking for low sodium, great tasting foods I’ll give the recipe as I made it.
I wanted to add some meat to add to the heartiness of the soup. I looked to see if I could find a low sodium sausage. I was not successful! Even the sausages that said they contained “30% Less Salt”, less than what??? A salt lick??? So I kept scouring the meat section. Ham hocks? Nope! And then I found some unseasoned pork tenderloin that was cut into small pieces, like stew meat. This did the trick! If you can’t find this in your store, you could always buy a tenderloin and cut it up into bite size pieces yourself.
15 Bean Soup
1 pound unseasoned pork tenderloin, cut into bite size pieces
1/2 large onion, diced
1 20 oz bag 15 bean soup mix, found in bean section of grocery store
1/2 of seasoning packet included in bean soup mix (Even with the whole packet the sodium level in the whole recipe was only 70 mg, but I decided to only use half and add some other seasonings)
8 cups water
1 – 14.5 oz can of reduced salt diced tomatoes (luckily most tomato products come in reduced salt versions)
1 tsp chili powder
1 tsp garlic and herb Mrs. Dash
Juice of 1 lemon or 3 tbsp of bottled juice
2 cloves garlic, minced or pressed
Pepper to taste
Spray a frying pan with non-stick spray and brown pork over medium high heat. When almost browned add the onions and saute until tender and meat is browned. Add meat, onions and all other ingredients to a slow cooker, give a stir and cover. Cook over low heat for 8 hours.
As mentioned above, if you’re not watching your sodium some added salt would be a good add.
(This recipe is dairy free.) Prep time: 5 minutes Cook time: 7 hours on low (or 3 to 4 hours on high) Ingredients: 2 chicken breasts 1 cup coconut milk 3/4 c chunky PB 3 tbsp honey 3 tbsp soy sauce Juice from 1 lime 2 tbsp rice vinegar 1/2 tsp crushed red pepper flakes […]
My youngest daughter’s birthday is on St. Patrick’s Day and she wanted to go out that day, so our traditional dinner of corned beef and cabbage was put on hold. But that’s OK!!! Corned beef can be kind of pricey and I was happy to get it on sale after the holiday. It tasted just as good a few days after the holiday! Better actually! Since it was Sunday, not Thursday, I had all day to pamper this meal. This particular version was the best version I’ve ever made. Tons of fantastic flavor and beautiful colors!
One difference you’ll notice, is that I choose to use red cabbage. Our German family, loves pickled red cabbage, so I kind of go that route with this dish. As I’ve mentioned in numerous posts, I’m not a huge fan of cooked carrots, so I opted to cook my carrots separate from my corned beef and cabbage. I did use some of the liquid from the corned beef, so I got the same fantastic flavor, but everything else did not take on the flavor of the carrots. I just simmered these in a separate pot. They took on the great flavors of the liquid!
I also chose to serve mashed potatoes. I had a large group, so the corned beef and cabbage filled my slow cooker. This is why I opted to go with mashed that I could cook in a separate pot. I actually included a couple of turnips too. I just boiled those right along with the potatoes and the mashed them all together with some fat free sour cream, fat free milk, fresh garlic, salt and pepper.
You’ll also notice the wedge of Irish soda bread. I blogged that recipe yesterday. It was incredibly good and so easy to make!!!
Slow Cooked Corned Beef and Cabbage
4 pound corned beef brisket with seasoning packet
3 1/2 cups beef broth
3 bay leaves
3 garlic cloves,pressed or diced
1/2 yellow onion, sliced
1 1/2 heads red cabbage, shredded
3 cups fat free chicken broth
2 tbsp apple cider vinegar
1 1/2 tbsp sugar
1/4 tsp pepper
In slow cooker, add corned beef, garlic, onion and beef broth. Put seasoning packet from corned beef and bay leaves in cheese cloth packet or herb infused and submerge in broth in slow cooker. Cook on low for 8 hours. Add red cabbage and chicken broth. Continues to cook for 2 hours.
After 2 hours, uses a slotted spoon to transfer cabbage to another pot. Spoon in about 1 1/2 cups of liquid from the slow cooker. Add vinegar, sugar and pepper to cabbage and simmer for a few minutes.
While cabbage simmers, remove corned beef from slow cooker and slice against the grain. We like to serve our corned beef with various types of mustard. I really liked mine with a Hawaiian Honey mustard we had on hand. Dijon is really good too!
Beware! This yummy pot roast will fill your house with a fabulous aroma as it slow cooks! You’ll be so ready to chow down and luckily it tastes as good as it smells! The meat will be fall apart tender and the gravy is so incredibly savory. You won’t be able to get enough of it! Another great thing, is this is super easy to make and pretty low in fat for the amount of flavor it delivers.
This pot roast recipe was originally called Pepsi Pot Roast, but I was looking to reduce the calories, so I decided to use a light beer instead of the soda. The carbonation is a great meat tenderizer. The Pepsi makes for a much sweeter gravy, but the beer didn’t disappoint. The gravy was just as delicious. We had a Bud Light lurking around, so that’s what I used.
You probably noticed the bright purple potatoes on the plate. LOL! We all decided these would be perfect for Easter dinner. I had a large, purple sweet potato, so I used that and added 3 russet potatoes to make the mash you see here. My standard mashed potato combo can be used with white potatoes, sweet potatoes or any combination. I mix in milk, fat free sour cream, fresh garlic and salt and pepper. Then I rounded out the dinner by cooking some frozen peas.
This was great hearty dinner for a winter’s night!
Brewers Pot Roast
2-3 pound beef roast
1 bottle of beer or one can of Pepsi
1 can lowfat cream of mushroom soup
1 packet of onion soup mix
Put roast in slow cooker. Pour in beer, then mushroom soup and then sprinkle with onion soup mix. Cover and cook on low for 6 -8 hours.
To make the gravy: Towards the end of cooking time, ladle out 2-3 cups of liquid from slow cooker into a sauce pan. Make a slurry of 1 tbsp cornstarch and 1 tbsp water. Stir until smooth and then pour into gravy and stir while simmering over medium heat.
Wait! What??? I can make quiche in my slow cooker?!?! Hold the phone! I gotta try this one! Those geniuses over at Taste of Home have done it again!!! Can’t wait to try this!
I love eggs–they’re a cheep (misspelling intended) protein source and so quick to prepare. I found this recipe a few years ago in Taste of Home Magazine. I’ve made several changes that make it more healthful and better tasting. (The original used packaged biscuit mix–gack) I’m giving you the basic recipe and a few suggestions that you […]