Ingredients
2 pounds Fresh Green Beans, Ends Cut Off
4 slices Bacon, Cut Into 1/4 Inch Pieces
3 cloves Garlic, Minced
1/2 whole Large Onion, Chopped
4 Tablespoons Butter
4 Tablespoons All-purpose Flour
2-1/2 cups Whole Milk
1/2 cup Half-and-half
1-1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper, To Taste
1/8 teaspoon Cayenne Pepper
1 cup Grated Sharp Cheddar Cheese
1 jar (4 Ounce) Sliced Pimentoes, Drained
Extra Milk For Thinning If Necessary
1 cup Panko Bread Crumbs
Preparation Instructions
Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.
My edits - first off, this is an oft requested holiday side dish. If I'm invited to a dinner the first request is my green bean casserole....not that cream of soup stuff, the real stuff you make. It's absolutely amazing and I love this.
The only change I make is I do use french fried onions, but I pulse them in a blender or processor and mix with the panko. Sometimes I'll sprinkle them on top whole, but I'm not a big fan of the large chunks and it seems to go over even better when they're pulsed into smaller crumbs. I've tried with just panko (kind of flat), with just french fried onions from the canister (too chunky and not crunchy enough), and the way described above (just right).
Monday, November 21, 2011
Saturday, November 12, 2011
Chicken and Dumplings
Chicken and dumpling soup is always a second meal for me… what I mean by that is that I will roast a chicken and use about half of it for super the night before in something like club sandwiches. I then strip off the rest of the meat and put it aside, and then store the bones and the juices from the roast chicken until the next day. One chicken, two meals. I might look like a lot of work and a lot of step but it really isn’t… it is actually an easy meal to make and each of the steps takes just a few minutes to prepare and the result is well worth it!
In the morning I start on the stock…
No measuring needed…
Heat a bit of olive oil in a large pot.
Chop an onion in quarters (no need to peel them) and throw them in
Add a few green onions if you have them also
Cut a head of garlic into two pieces horizontally and throw it in (again no peeling needed)
Break a few stalk of celery in half and throw those in
Same thing with a few carrots
Sprinkle a bit of coarse salt, freshly ground pepper and a bit of poultry seasoning. (sage, thyme, marjoram)
Let the veggies cook and caramelize a bit. It adds depth to the stock.
Veggies for broth
Add the chicken bones and then about 16 cups of water… or enough to cover everything.
Making chicken Broth
Let simmer for a few hours until reduced by almost half.
You will end up with a flavourful and rich and flavourful stock. Strain, and set aside.
Rich homemade Chicken broth
About an hour before starting the soup, it is time to make the dumplings.
2 cups flour
1 tbsp baking powder
1 tsp salt
4 green onions (chopped finely)
1 cup buttermilk (or milk with 1 tsp of lemon juice) *I use almond milk
2 eggs
Mix the flour, baking powder, salt and onions together in a bowl. In another bowl, mix the sour milk and eggs. Add the wet mixture to the dry and fold in slowly until just incorporated being very careful not to overmix. It will be lumpy and that is perfectly fine.
Place in the fridge for an hour.
To make the soup…
2 tbsp olive oil
2 tbsp butter
2 carrots, finely diced
2 stalks of celery, finely diced
3 cloves of garlic (minced)
1/4 cup flour
Chopped roasted chicken (about 2 cups… or half chicken)
chicken broth (recipe above)
2 tsp garlic powder
1 tbsp poultry seasoning
1 tsp salt (or to taste)
1/2 tsp pepper
In a large pot, heat oil and butter. Add the veggies and cook until softened.
Carrots, celery and garlic cooking
Add the flour and let cook for a few minutes
added flour
Cup by cup add the broth. After about 5 cups are added, start waiting a bit between each next addition and add the garlic powder, salt, pepper and poultry seasoning. Add the rest of the broth and adjust the seasonings to taste. Add the chicken and let simmer for about 5 min.
The soup should be flavourful and slightly thick and creamy.
thick and creamy chicken soup
While the soup is simmering, take the dumpling batter out of the fridge. It should resemble a thick pancake batter.
dumpling mix
Using two tablespoons (or an ice cream scoop) quickly add spoonfuls of the dumpling mix to the soup. (You want to go as fast as possible)
Then quickly cover and simmer for another 10-15 minutes… don’t uncover when cooking!
(the dumplings will rise to the top and will both boil and stream at the same time)
dumpling are done
(the result is a very light and fluffy dumpling)
light and fluffy
And that is it! it is ready to serve and be enjoyed…
In the morning I start on the stock…
No measuring needed…
Heat a bit of olive oil in a large pot.
Chop an onion in quarters (no need to peel them) and throw them in
Add a few green onions if you have them also
Cut a head of garlic into two pieces horizontally and throw it in (again no peeling needed)
Break a few stalk of celery in half and throw those in
Same thing with a few carrots
Sprinkle a bit of coarse salt, freshly ground pepper and a bit of poultry seasoning. (sage, thyme, marjoram)
Let the veggies cook and caramelize a bit. It adds depth to the stock.
Veggies for broth
Add the chicken bones and then about 16 cups of water… or enough to cover everything.
Making chicken Broth
Let simmer for a few hours until reduced by almost half.
You will end up with a flavourful and rich and flavourful stock. Strain, and set aside.
Rich homemade Chicken broth
About an hour before starting the soup, it is time to make the dumplings.
2 cups flour
1 tbsp baking powder
1 tsp salt
4 green onions (chopped finely)
1 cup buttermilk (or milk with 1 tsp of lemon juice) *I use almond milk
2 eggs
Mix the flour, baking powder, salt and onions together in a bowl. In another bowl, mix the sour milk and eggs. Add the wet mixture to the dry and fold in slowly until just incorporated being very careful not to overmix. It will be lumpy and that is perfectly fine.
Place in the fridge for an hour.
To make the soup…
2 tbsp olive oil
2 tbsp butter
2 carrots, finely diced
2 stalks of celery, finely diced
3 cloves of garlic (minced)
1/4 cup flour
Chopped roasted chicken (about 2 cups… or half chicken)
chicken broth (recipe above)
2 tsp garlic powder
1 tbsp poultry seasoning
1 tsp salt (or to taste)
1/2 tsp pepper
In a large pot, heat oil and butter. Add the veggies and cook until softened.
Carrots, celery and garlic cooking
Add the flour and let cook for a few minutes
added flour
Cup by cup add the broth. After about 5 cups are added, start waiting a bit between each next addition and add the garlic powder, salt, pepper and poultry seasoning. Add the rest of the broth and adjust the seasonings to taste. Add the chicken and let simmer for about 5 min.
The soup should be flavourful and slightly thick and creamy.
thick and creamy chicken soup
While the soup is simmering, take the dumpling batter out of the fridge. It should resemble a thick pancake batter.
dumpling mix
Using two tablespoons (or an ice cream scoop) quickly add spoonfuls of the dumpling mix to the soup. (You want to go as fast as possible)
Then quickly cover and simmer for another 10-15 minutes… don’t uncover when cooking!
(the dumplings will rise to the top and will both boil and stream at the same time)
dumpling are done
(the result is a very light and fluffy dumpling)
light and fluffy
And that is it! it is ready to serve and be enjoyed…
Friday, September 9, 2011
Chicken Enchilada Soup
Chicken Enchilada Soup
3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips
In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.
If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.
3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips
In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.
If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.
Monday, September 5, 2011
Menu Plan
Beef Stroganoff w/ succotash
Citrus Sticky Chicken w/ salad
Tacos/Taco Salad
Irish Lamb Stew
Salsa Chicken w/ rice and corn
Pork Chops with Apples and Creamy Bacon Cheese Grits
Citrus Sticky Chicken w/ salad
Tacos/Taco Salad
Irish Lamb Stew
Salsa Chicken w/ rice and corn
Pork Chops with Apples and Creamy Bacon Cheese Grits
Friday, August 26, 2011
Pork Chops with Apples and Creamy Bacon Cheese Grits
Pork Chops with Apples and Creamy Bacon Cheese Grits
Prep Time: 5 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6
Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
6 whole Boneless Pork Chops, About 1/2-inch Thick
2 Tablespoons Olive Oil
2 Tablespoons Butter
2 whole Gala Apples, Diced
1/2 cup Dry White Wine
2 teaspoons Apple Cider Vinegar
3/4 cups Pure Maple Syrup
1 dash Salt
Freshly Ground Black Pepper
Creamy Bacon-Cheese Grits (see My Tasty Kitchen Recipe)
Preparation Instructions
Note: See my TastyKitchen recipe box for my Creamy Bacon Cheese Grits recipe.
Heat a large, heavy skillet over medium-high heat. Add olive oil and butter and heat until butter in melted.
Salt and pepper both sides of pork chops. Brown them on both sides until nice and golden. Remove pork chops from the skillet and set on a separate plate.
Reduce heat to medium. Add apples and stir to combine them with the oil, and butter that remains in the pan. Pour in wine and vinegar, then whisk along the bottom of the pan to deglaze it. Cook until liquid is reduced by half, about 5 minutes. Pour in the maple syrup, then add a dash of salt and pepper. Stir, then return pork chops to the pan. Cover the pan and simmer on low for 20 minutes.
Serve pork chops on top of a generous helping of Creamy Cheese Grits (mashed potatoes are good, too) and spoon the apple-maple sauce over the top, allowing the liquid to drip over the grits.
Recipe: Creamy Bacon Cheese Grits
Prep Time: 5 Minutes | Cook Time: 1 Hour | Difficulty: Easy | Servings: 12
Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
8 slices Regular Bacon, Cut Into 1/2-inch Pieces
1 whole Yellow Onion, Chopped
2 cups Stone Ground Grits; The More Coarse, The Better!
4 cups Low Sodium Chicken Broth
2 cups Water
2 cups Heavy Cream (sorry)
1-1/2 cup Grated Cheese (Monterey Jack, Etc.)
1 dash Cayenne, For Heat
Salt As Needed
Black Pepper To Taste
Preparation Instructions
In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.
Prep Time: 5 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6
Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
6 whole Boneless Pork Chops, About 1/2-inch Thick
2 Tablespoons Olive Oil
2 Tablespoons Butter
2 whole Gala Apples, Diced
1/2 cup Dry White Wine
2 teaspoons Apple Cider Vinegar
3/4 cups Pure Maple Syrup
1 dash Salt
Freshly Ground Black Pepper
Creamy Bacon-Cheese Grits (see My Tasty Kitchen Recipe)
Preparation Instructions
Note: See my TastyKitchen recipe box for my Creamy Bacon Cheese Grits recipe.
Heat a large, heavy skillet over medium-high heat. Add olive oil and butter and heat until butter in melted.
Salt and pepper both sides of pork chops. Brown them on both sides until nice and golden. Remove pork chops from the skillet and set on a separate plate.
Reduce heat to medium. Add apples and stir to combine them with the oil, and butter that remains in the pan. Pour in wine and vinegar, then whisk along the bottom of the pan to deglaze it. Cook until liquid is reduced by half, about 5 minutes. Pour in the maple syrup, then add a dash of salt and pepper. Stir, then return pork chops to the pan. Cover the pan and simmer on low for 20 minutes.
Serve pork chops on top of a generous helping of Creamy Cheese Grits (mashed potatoes are good, too) and spoon the apple-maple sauce over the top, allowing the liquid to drip over the grits.
Recipe: Creamy Bacon Cheese Grits
Prep Time: 5 Minutes | Cook Time: 1 Hour | Difficulty: Easy | Servings: 12
Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
8 slices Regular Bacon, Cut Into 1/2-inch Pieces
1 whole Yellow Onion, Chopped
2 cups Stone Ground Grits; The More Coarse, The Better!
4 cups Low Sodium Chicken Broth
2 cups Water
2 cups Heavy Cream (sorry)
1-1/2 cup Grated Cheese (Monterey Jack, Etc.)
1 dash Cayenne, For Heat
Salt As Needed
Black Pepper To Taste
Preparation Instructions
In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.
Tuesday, May 24, 2011
Beef Tips w/ Rice
Ingredients:
3 lbs sirloin tip steaks, cut into 1-inch cubes
1/3 cup all-purpose flour
5 tablespoons olive oil, divided
1 large yellow onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
4 cups water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/3 cup water
3 tablespoons all-purpose flour
hot cooked rice
1/2 tablespoon dried parsley, for garnish
Directions:
Prep Time: 15 mins
Total Time: 1 3/4 hrs
1 In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
2 Add onion, bell pepper and garlic.
3 Cook for about 5 minutes or until veggies are tender.
4 Remove veggies from pan and place on a dinner plate.
5 In a bowl, toss together beef tips and 1/3 cup flour.
6 Add remaining 3 tablespoons of oil to the Dutch oven.
7 Place beef tips in Dutch oven and brown on all sides and cook for about 10 minutes, stirring regularly.
8 Add veggies back to the Dutch oven.
9 Add 4 cups water, soy sauce, Worcestershire sauce, seasoned salt and pepper, stirring well.
10 Bring to a boil.
11 Reduce heat and cover partially.
12 Let simmer for 1 hour.
13 In a small bowl, combine 1/3 cup cold water and 3 tablespoons flour, mix well.
14 Add flour mixture to the beef tips, cooking for 2-3 minutes or until mixture thickens.
15 Serve over hot cooked rice.
16 Garnish with parsley.
Read more: http://www.food.com/recipe/beef-tips-and-rice-259393#ixzz1NGpXw3cf
3 lbs sirloin tip steaks, cut into 1-inch cubes
1/3 cup all-purpose flour
5 tablespoons olive oil, divided
1 large yellow onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
4 cups water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/3 cup water
3 tablespoons all-purpose flour
hot cooked rice
1/2 tablespoon dried parsley, for garnish
Directions:
Prep Time: 15 mins
Total Time: 1 3/4 hrs
1 In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
2 Add onion, bell pepper and garlic.
3 Cook for about 5 minutes or until veggies are tender.
4 Remove veggies from pan and place on a dinner plate.
5 In a bowl, toss together beef tips and 1/3 cup flour.
6 Add remaining 3 tablespoons of oil to the Dutch oven.
7 Place beef tips in Dutch oven and brown on all sides and cook for about 10 minutes, stirring regularly.
8 Add veggies back to the Dutch oven.
9 Add 4 cups water, soy sauce, Worcestershire sauce, seasoned salt and pepper, stirring well.
10 Bring to a boil.
11 Reduce heat and cover partially.
12 Let simmer for 1 hour.
13 In a small bowl, combine 1/3 cup cold water and 3 tablespoons flour, mix well.
14 Add flour mixture to the beef tips, cooking for 2-3 minutes or until mixture thickens.
15 Serve over hot cooked rice.
16 Garnish with parsley.
Read more: http://www.food.com/recipe/beef-tips-and-rice-259393#ixzz1NGpXw3cf
Monday, May 16, 2011
Menu Plan
Lamb Sirloin with Honey Mustard Sauce
Mac N Cheese
Chicken and Dumplings
Wasabi Yellowfin Tuna
Spaghetti and Meatballs
Mac N Cheese
Chicken and Dumplings
Wasabi Yellowfin Tuna
Spaghetti and Meatballs
Lamb Sirloin with Honey Mustard Sauce
Ingredients
1 pound American lamb sirloin steaks, cut 3/4 inch thick
Honey Mustard Sauce (recipe follows)
1/4 teaspoon salt
1/4 teaspoon black pepper
Prep Time 15 minutes
Cook Time 10 minutes
Prepare Honey Mustard Sauce; cover and refrigerate until serving time. Sprinkle lamb steaks with salt and black pepper. Grill or broil 4 inches from heat source for 3 to 5 minutes. Turn and continue cooking 3 to 5 minutes or until desired doneness. Serve with sauce.
Honey Mustard Sauce
Ingredients
1 slice firm-textured whole wheat bread (1 ounce), torn into small pieces
1/4 cup plain low-fat yogurt
2 tablespoons brown stone-ground mustard
1 tablespoon honey
1 teaspoon snipped parsley
1 teaspoon prepared horseradish
1 to 2 tablespoons water
Combine torn bread and yogurt in medium bowl. Stir until mixture is fairly smooth. Stir in mustard, honey, parsley and horseradish; mix well. Stir in 1 to 2 tablespoons water as necessary to reach desired consistency.
1 pound American lamb sirloin steaks, cut 3/4 inch thick
Honey Mustard Sauce (recipe follows)
1/4 teaspoon salt
1/4 teaspoon black pepper
Prep Time 15 minutes
Cook Time 10 minutes
Prepare Honey Mustard Sauce; cover and refrigerate until serving time. Sprinkle lamb steaks with salt and black pepper. Grill or broil 4 inches from heat source for 3 to 5 minutes. Turn and continue cooking 3 to 5 minutes or until desired doneness. Serve with sauce.
Honey Mustard Sauce
Ingredients
1 slice firm-textured whole wheat bread (1 ounce), torn into small pieces
1/4 cup plain low-fat yogurt
2 tablespoons brown stone-ground mustard
1 tablespoon honey
1 teaspoon snipped parsley
1 teaspoon prepared horseradish
1 to 2 tablespoons water
Combine torn bread and yogurt in medium bowl. Stir until mixture is fairly smooth. Stir in mustard, honey, parsley and horseradish; mix well. Stir in 1 to 2 tablespoons water as necessary to reach desired consistency.
Thursday, April 21, 2011
Menu Plan
Crock Pot BBQ Chicken and Cornbread Casserole with salad
White Bean and Kale Soup
Baked Lemon Chicken with Mushroom Sauce
Wasabi Tuna with rice and stir fry
Sauerkraut Pork Loin w/ veggies
White Bean and Kale Soup
Baked Lemon Chicken with Mushroom Sauce
Wasabi Tuna with rice and stir fry
Sauerkraut Pork Loin w/ veggies
Monday, April 4, 2011
Mexican Pulled Pork
Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Gina's Weight Watcher Recipes
* 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
* 6 cloves garlic, cut into slivers
* cumin
* adobo
* garlic powder
* 3/4 cup 99% fat free chicken broth
* 2-3 chipotle peppers in adobo sauce (to taste)
* 2 bay leaves
Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.
Servings: 8 • Serving Size: 4 oz (1/2 cup) • Old Points: 4 pts • Points+: 4 pts
Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g
Gina's Weight Watcher Recipes
* 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
* 6 cloves garlic, cut into slivers
* cumin
* adobo
* garlic powder
* 3/4 cup 99% fat free chicken broth
* 2-3 chipotle peppers in adobo sauce (to taste)
* 2 bay leaves
Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.
Servings: 8 • Serving Size: 4 oz (1/2 cup) • Old Points: 4 pts • Points+: 4 pts
Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g
Thursday, February 17, 2011
Menu Plan
Pot Roast w/ steamed veggies
CrockPot Barbecued Chicken and Cornbread Casserole
Roasted Pork Loin w/ mashed potatoes
Mulligatawny Soup
CrockPot Barbecued Chicken and Cornbread Casserole
Roasted Pork Loin w/ mashed potatoes
Mulligatawny Soup
Wednesday, January 26, 2011
Annette's Wings
5lb wings
2c brown sugar
1c yellow mustard
4tbs soy sauce
...Brown wings, cook rest of ingredients. in sauce pan, add everything to the crockpot for 6-8hrs on low.
(I browned the wings in the oven using the broiler because I'm too lazy to do it on the stove in a pan.)
2c brown sugar
1c yellow mustard
4tbs soy sauce
...Brown wings, cook rest of ingredients. in sauce pan, add everything to the crockpot for 6-8hrs on low.
(I browned the wings in the oven using the broiler because I'm too lazy to do it on the stove in a pan.)
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