Yesterday’s recipes were what might be called the half time events. The sides or what a lot of us really watch when we don’t really care what team is playing. You know for those of us who grew up watching the Oakland Raiders or San Francisco 49ers and still look over at our Joe Montana autographed picture on the wall and sigh. I’m sure everyone has their favorite half time. Mine was the one with U2 after 9/11. I find Bono to be one of the most amazing men alive. Then I have a soft spot for Celtic men. ;-)
Crockpot Chili Con Carne
Serving Size: 6
Preparation Time: 0:15 - Start to Finish Time: 4:00
"An easy to make chili for those days when it is too hot to heat up your kitchen."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 medium onion -- diced
2 cloves garlic -- minced
32 ounces low sodium kidney beans, canned -- drained
14½ ounces canned tomatoes with jalapenos -- drained
4 ounces LaVictoria diced green chilies -- drained
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon cumin
8 ounces no salt added tomato sauce
1 wine
In crockpot, combine meat with the rest of the ingredients. Cover and cook on high 3 to 4 hours. Remove bay leaf.
Per Serving: 289 Calories; 10g Fat (34.9% calories from fat); 18g Protein; 26g Carbohydrate; 9g Dietary Fiber; 39mg Cholesterol; 649mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; ½ Vegetable; 1 Fat; 0 Other Carbohydrates..
Spicy Beef Stew in a Crockpot
Serving Size: 8
Preparation Time:0:15 - Start to Finish Time: 8:15
"This spicy stew will fill your house with a wonderful fragrance."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef stew meat, cut in 1" pieces
4 medium potatoes -- cubed
4 medium carrots -- sliced
1 medium onion -- chopped
2 cloves garlic -- minced
21½ ounces low sodium tomato soup, canned
2 cans water -- soup cans
1 cup Burgundy
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce
2 whole bay leaves
Coat stew meat with flour, salt, paprika and pepper. Place in crockpot. Place rest of the ingredients in the crockpot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay leaves before serving.
Per Serving: 341 Calories; 10g Fat (27.5% calories from fat); 32g Protein; 26g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 350mg Sodium. Exchanges: 1½ Grain(Starch); 4 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.
Meatball Stew
Serving Size: 8
Preparation Time:0:15 - Start to Finish Time: 4:30
"An easy to make stew that you can cook in a crockpot."
Amount Measure Ingredient -- Preparation Method
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1½ pounds potatoes -- petite golden
1 small onion -- diced
1 clove garlic -- minced
1 cup frozen green beans
1 cup frozen green peas
1 cup frozen corn kernels
1 cup salsa -- extra chunky
1 cup red wine
8 ounces no salt added tomato sauce
1 tablespoon Dijon mustard
1 tablespoon low sodium Worcestershire sauce
1½ teaspoons Italian seasoning
1 pound ground beef, extra lean
1 clove garlic -- minced
3 tablespoons green onions -- minced
1 cup bread crumbs
1 whole egg
1 tablespoon low sodium Worcestershire sauce
1 tablespoon no salt added tomato paste
¼ cup red wine
2 tablespoons olive oil
1 teaspoon Italian seasoning
Cut potatoes into quarters. Put into crockpot. Add onions, garlic, beans, peas, corn and salsa. Mix well.
Mix together red wine, tomato sauce, Dijon mustard, Worcestershire sauce and Italian seasoning. Mix together well. Pour over vegetables and mix well.
Mix together ground beef, breadcrumbs, garlic, green onions, Worcestershire sauce, eggs, Italian seasoning and tomato sauce together. Mix well. Shape into 1 inch meatballs.
Heat oil in large frying pan. Add meatballs. Brown on all sides. Put meatballs into crockpot. Add ¼ cup of red wine to frying pan and cook stirring up all of the browned bits from frying the meatballs. Pour over
top of stew.
Cook on high for 3 to 4 hours until vegetables are cooked through.
Per Serving: 390 Calories; 15g Fat (36.2% calories from fat); 18g Protein; 41g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 401mg Sodium. Exchanges: 2 Grain(Starch); 1½ Lean Meat; 1½ Vegetable; 2 Fat; 0 Other Carbohydrates.
Tex-Mex Taco Casserole
Serving Size : 8 Preparation Time :0:10 – Start to Finish Time: 0:50
"A hearty and tasty casserole with the taste of the Southwest."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked rice
1 pound ground beef, extra lean
4 ounces green chilies -- drained and diced
14½ ounces no-salt-added whole tomatoes -- drained and diced
11 ounces corn with red and green peppers -- drained
1 medium onion -- chopped
2 cloves garlic -- minced
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon hot pepper sauce
6 ounces no salt added tomato paste
1 cup red wine
16 ounces fat-free refried beans
1 cup tortilla chips -- broken
1 cup cheddar cheese, low sodium -- shredded
Cook ground beef, onions and garlic in a large frying pan over medium heat until the onions are soft and no pink remains in the beef.
Add tomatoes, corn, green chilies, tomato paste, hot sauce, chili powder, cumin, oregano, salt and red wine. Cook 15 to 20 minutes or until most of liquid is absorbed.
Add rice and beans, stirring to break up the beans. Mix thoroughly. Place in a 2 quart casserole. Top with tortilla chips and cheese. Bake in a 400°F oven for 15 to 20 minutes.
Per Serving: 563 Calories; 23g Fat (37.2% calories from fat); 23g Protein; 64g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 743mg Sodium. Exchanges: 3½ Grain(Starch); 2 Lean Meat; 1½ Vegetable; 3 Fat; 0 Other Carbohydrates.
Tri-State Pizza
Serving Size: 16 (2 pizzas)
Preparation Time:0:10 - Start to Finish Time: 0:28
"Pepperoni, Canadian bacon and mushrooms. Three favorite pizza toppings in one delicious pizza."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
20 ounces pizza dough
¼ teaspoon crushed red pepper
1 teaspoon Italian seasoning
1 clove garlic -- minced fine
1 small onion -- minced
8 ounces mushrooms -- sliced
8 ounces Italian six cheese -- shredded
5 ounces Canadian bacon -- diced
3 ounces pepperoni slices
vegetable cooking spray
Heat oven to 400°F.
Mix the tomato paste, tomato sauce, crushed red pepper, Italian seasoning, onion and garlic together in a small bowl.
Spray 2 pizza pans with vegetable spray. Divide dough into two equal parts and spread evenly in each pan. Divide the sauce evenly between the two pans spreading evenly across the dough. Top each pizza with the pepperoni, Canadian bacon and mushrooms. Sprinkle with the cheese.
Bake at 400°F for 18 minutes.
Per Serving: 181 Calories; 7g Fat (33.7% calories from fat); 10g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 348mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; 1 Vegetable; ½ Fat.
Crockpot Chili Con Carne
Serving Size: 6
Preparation Time: 0:15 - Start to Finish Time: 4:00
"An easy to make chili for those days when it is too hot to heat up your kitchen."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 medium onion -- diced
2 cloves garlic -- minced
32 ounces low sodium kidney beans, canned -- drained
14½ ounces canned tomatoes with jalapenos -- drained
4 ounces LaVictoria diced green chilies -- drained
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon cumin
8 ounces no salt added tomato sauce
1 wine
In crockpot, combine meat with the rest of the ingredients. Cover and cook on high 3 to 4 hours. Remove bay leaf.
Per Serving: 289 Calories; 10g Fat (34.9% calories from fat); 18g Protein; 26g Carbohydrate; 9g Dietary Fiber; 39mg Cholesterol; 649mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; ½ Vegetable; 1 Fat; 0 Other Carbohydrates..
Spicy Beef Stew in a Crockpot
Serving Size: 8
Preparation Time:0:15 - Start to Finish Time: 8:15
"This spicy stew will fill your house with a wonderful fragrance."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef stew meat, cut in 1" pieces
4 medium potatoes -- cubed
4 medium carrots -- sliced
1 medium onion -- chopped
2 cloves garlic -- minced
21½ ounces low sodium tomato soup, canned
2 cans water -- soup cans
1 cup Burgundy
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce
2 whole bay leaves
Coat stew meat with flour, salt, paprika and pepper. Place in crockpot. Place rest of the ingredients in the crockpot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay leaves before serving.
Per Serving: 341 Calories; 10g Fat (27.5% calories from fat); 32g Protein; 26g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 350mg Sodium. Exchanges: 1½ Grain(Starch); 4 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.
Meatball Stew
Serving Size: 8
Preparation Time:0:15 - Start to Finish Time: 4:30
"An easy to make stew that you can cook in a crockpot."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1½ pounds potatoes -- petite golden
1 small onion -- diced
1 clove garlic -- minced
1 cup frozen green beans
1 cup frozen green peas
1 cup frozen corn kernels
1 cup salsa -- extra chunky
1 cup red wine
8 ounces no salt added tomato sauce
1 tablespoon Dijon mustard
1 tablespoon low sodium Worcestershire sauce
1½ teaspoons Italian seasoning
1 pound ground beef, extra lean
1 clove garlic -- minced
3 tablespoons green onions -- minced
1 cup bread crumbs
1 whole egg
1 tablespoon low sodium Worcestershire sauce
1 tablespoon no salt added tomato paste
¼ cup red wine
2 tablespoons olive oil
1 teaspoon Italian seasoning
Cut potatoes into quarters. Put into crockpot. Add onions, garlic, beans, peas, corn and salsa. Mix well.
Mix together red wine, tomato sauce, Dijon mustard, Worcestershire sauce and Italian seasoning. Mix together well. Pour over vegetables and mix well.
Mix together ground beef, breadcrumbs, garlic, green onions, Worcestershire sauce, eggs, Italian seasoning and tomato sauce together. Mix well. Shape into 1 inch meatballs.
Heat oil in large frying pan. Add meatballs. Brown on all sides. Put meatballs into crockpot. Add ¼ cup of red wine to frying pan and cook stirring up all of the browned bits from frying the meatballs. Pour over
top of stew.
Cook on high for 3 to 4 hours until vegetables are cooked through.
Per Serving: 390 Calories; 15g Fat (36.2% calories from fat); 18g Protein; 41g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 401mg Sodium. Exchanges: 2 Grain(Starch); 1½ Lean Meat; 1½ Vegetable; 2 Fat; 0 Other Carbohydrates.
Tex-Mex Taco Casserole
Serving Size : 8 Preparation Time :0:10 – Start to Finish Time: 0:50
"A hearty and tasty casserole with the taste of the Southwest."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked rice
1 pound ground beef, extra lean
4 ounces green chilies -- drained and diced
14½ ounces no-salt-added whole tomatoes -- drained and diced
11 ounces corn with red and green peppers -- drained
1 medium onion -- chopped
2 cloves garlic -- minced
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon hot pepper sauce
6 ounces no salt added tomato paste
1 cup red wine
16 ounces fat-free refried beans
1 cup tortilla chips -- broken
1 cup cheddar cheese, low sodium -- shredded
Cook ground beef, onions and garlic in a large frying pan over medium heat until the onions are soft and no pink remains in the beef.
Add tomatoes, corn, green chilies, tomato paste, hot sauce, chili powder, cumin, oregano, salt and red wine. Cook 15 to 20 minutes or until most of liquid is absorbed.
Add rice and beans, stirring to break up the beans. Mix thoroughly. Place in a 2 quart casserole. Top with tortilla chips and cheese. Bake in a 400°F oven for 15 to 20 minutes.
Per Serving: 563 Calories; 23g Fat (37.2% calories from fat); 23g Protein; 64g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 743mg Sodium. Exchanges: 3½ Grain(Starch); 2 Lean Meat; 1½ Vegetable; 3 Fat; 0 Other Carbohydrates.
Tri-State Pizza
Serving Size: 16 (2 pizzas)
Preparation Time:0:10 - Start to Finish Time: 0:28
"Pepperoni, Canadian bacon and mushrooms. Three favorite pizza toppings in one delicious pizza."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
20 ounces pizza dough
¼ teaspoon crushed red pepper
1 teaspoon Italian seasoning
1 clove garlic -- minced fine
1 small onion -- minced
8 ounces mushrooms -- sliced
8 ounces Italian six cheese -- shredded
5 ounces Canadian bacon -- diced
3 ounces pepperoni slices
vegetable cooking spray
Heat oven to 400°F.
Mix the tomato paste, tomato sauce, crushed red pepper, Italian seasoning, onion and garlic together in a small bowl.
Spray 2 pizza pans with vegetable spray. Divide dough into two equal parts and spread evenly in each pan. Divide the sauce evenly between the two pans spreading evenly across the dough. Top each pizza with the pepperoni, Canadian bacon and mushrooms. Sprinkle with the cheese.
Bake at 400°F for 18 minutes.
Per Serving: 181 Calories; 7g Fat (33.7% calories from fat); 10g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 348mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; 1 Vegetable; ½ Fat.
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