Chicken with Corn Stew and Keilbasa Slow Cooker By Family Circle

Nutrition Facts

Servings Per Recipe 6

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·         Amount Per Serving

·         Calories 266

·         Protein(gm)42

·         Carbohydrate(gm)12

·         Fat, total(gm)5

·         Cholesterol(mg)111

·         Saturated fat(gm)1

·         Dietary Fiber, total(gm)2

·         Sodium(mg)764

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Percent Daily Values are based on a 2,000 calorie diet

Ingredients

·         1 1/2 tablespoons low-sodium chicken broth

·         3 cloves garlic, minced

·         1 teaspoon dried thyme

·         1/4 teaspoon cayenne pepper

·         4 bone-in skinless chicken breasts (about 3 pounds)

·         1 large onion, chopped

·         7 ounces turkey kielbasa sausage, halved lengthwise and thinly sliced

·         1 cup frozen corn

·         1 green pepper, seeded and chopped

·         2 tablespoons cornstarch

·         1/2 teaspoon salt

·         1/4 teaspoon black pepper

·         4 cups mashed sweet potatoes (optional)

Directions

1. Stir together 1-1/2 cups of the broth, garlic, thyme and cayenne; set aside.

2. Place chicken, onion and kielbasa in slow cooker bowl. Pour broth mixture over top. Cover and cook on HIGH for 2-1/2 hours or LOW for 3-1/2 hours.

3. Remove cover and stir in corn and green pepper. Cover; cook 30 minutes.

4. Remove chicken from slow cooker. Shred meat into bite-size pieces, discarding bones.

5. Stir together remaining 2 tablespoons broth and cornstarch. Whisk cornstarch mixture, salt and pepper into slow cooker; cook on HIGH for 15 minutes or on LOW for 30, or until thick. Stir shredded chicken into sauce. Serve with sweet potatoes, if desired

Bobby Deens Lighter Baked Spaghetti

Bobbys Lighter Baked Spaghetti

194 Fewer Calories
13g Less Fat

Ingredients:

6 ounces whole-wheat angel hair pasta
2 teaspoons olive oil
1 onion, finely chopped
1 green bell pepper, diced
1/4 cup water
1 pound sweet Italian chicken sausage, casings removed
1 (28-ounce) can crushed tomatoes
1/2 teaspoon Paula Deen Seasoned Salt
1/4 teaspoon Italian seasoning
1 cup reduced-fat shredded cheddar cheese

Instructions:

Prepare pasta according to package directions; drain.

Heat the oil in a large nonstick skillet. Add the onion and bell pepper and cook until crisp-tender, 2 – 3 minutes. Add water and continue cooking, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 – 8 minutes. Stir in the tomatoes, seasoned salt, and Italian seasoning; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 15 minutes.

Preheat the oven to 375°F. Spray a 1 1/2-quart casserole with nonstick spray.

Add the cooked pasta to the skillet, tossing well to combine. Spoon half the pasta mixture into the casserole. Sprinkle with 1/2 cup cheese. Spoon the remaining pasta mixture over top. Sprinkle with the remaining 1/2 cup cheese. Cover loosely with a tent of foil sprayed with nonstick spray. (Do not let foil touch cheese). Bake until the filling is hot and bubbly and the cheese is melted, 20 – 25 minutes. Let stand 5 minutes before serving.

Nutritional Information:

Per Serving: (1 cup) 249 Cal (39% from Fat, 34% from Protein, 27% from Carb); 21 g Protein; 11 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 17 g Carb; 3 g Fiber; 5 g Sugar; 125 mg Calcium; 1 mg Iron; 945 mg Sodium; 52 mg Cholesterol

Original Recipe by Paula Deen: Baked Spaghetti
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 6 servings (6 cups)
Prep Time: 15 min
Cook Time: 50 min
Difficulty: Easy

Beer Braised Short Ribs Slow Cooker By Family Circle

Nutrition Facts

Servings Per Recipe 8

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·         Amount Per Serving

·         Calories 465

·         Protein(gm)44

·         Carbohydrate(gm)10

·         Fat, total(gm)25

·         Cholesterol(mg)134

·         Saturated fat(gm)10

·         Dietary Fiber, total(gm)1

·         Sodium(mg)331

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Percent Daily Values are based on a 2,000 calorie diet

Ingredients

·         4 pounds bone-in short ribs, trimmed

·         1/2 teaspoon salt

·         1/2 teaspoon black pepper

·         1 tablespoon olive oil

·         1 medium-size onion, chopped

·         1/2 cup low-sodium beef broth

·         1 1/4 cups dark beer (such as Guinness Draught)

·         1 tablespoon light-brown sugar

·         1/2 teaspoon dried thyme

·         2 cups baby carrots

·         8 ounces white mushrooms, cleaned and quartered

·         2 tablespoons cornstarch

·         1 tablespoon spicy brown mustard

·         Cooked egg noodles (optional)

Directions

1. Blot dry ribs with paper towels. Sprinkle ribs with 1/4 teaspoon each salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook meat for 5 minutes, turning once halfway through, in batches if necessary. Remove meat to slow cooker.

2. Add onion to skillet and cook, 2 minutes, stirring often. Add broth, 1 cup of the beer, the sugar and thyme to skillet. Bring to a boil, then pour over meat. Cover and cook on HIGH for 5 hours or LOW for 7 hours.

3. When there is 1-1/2 hours cook time remaining on HIGH or 2-1/2 hours on LOW, stir carrots and mushrooms into slow cooker.

4. Whisk together remaining 1/4 cup beer, 1/4 teaspoon each salt and pepper, and the cornstarch and mustard. Whisk into slow cooker. Replace cover and cook 15 more minutes or until sauce has thickened. Serve over egg noodles, if desired. Makes 8 servings

Libbys Easy Pork Chops Crock Pot

• 4-5 Pork chops
• 1 package of dry ranch dressing mix
• 2 cans of Cream of Mushroom soup
• 1 can of mixed veggies
• 4 cups of Stove Top dressing (prepared)

Libby’s Easy Pork Chops

1. Line the pork chops on the bottom of the crock pot
   (don’t forget the crock pot liners for easy clean up and no stick)
2. Sprinkled the dry ranch dressing over them.
3. Pour 2 cans of cream of mushroom soup on top.
   (don’t add water)
4. Pour the can of mixed veggies on top of that.
5. Then make Stove top dressing (about 4 cups prepared as package says) and put that on top.

Cover and cook it on high for 4 hours. Oh is it good!!!

Crock Pot Stuffed Meatballs and Spaghetti Sauce By Paula Deen Family Favorite

Paula Deen Recipe

Ingredients
1 lb. ground beef
1 lb. ground pork
4 tablespoons fresh parmesan cheese, grated
1 to 1 1/2 cups Italian dry bread crumbs
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely minced
1 tablespoon fresh basil, finely chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
4 oz. fresh mozzarella, divided into 12 pieces
3 tablespoons olive oil
2 jars of your favorite red sauce
2 pounds spaghetti, cooked al dente

Directions

In a large mixing bowl combine ground beef, ground pork, parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Add bread crumbs 1/2 cup at a time until mixture is not to wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.

Heat a large saute pan over medium heat and drizzle olive oil into it. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. Pour red sauce over the meatballs and cook on LOW for approximately 5 hours. Serve the stuffed meatballs and sauce over spaghetti

Chili Dip

Chili Dip

What You Need:

1 lg. jar (16oz) picante sauce, mild
2 cans refried beans
8 ounces sour cream
1/2 tsp. chili powder
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
8 oz. Cheddar cheese, shredded
several jalapenos or mild chili, chopped finely, to taste
How To Make It:
Cook ground beef in a skillet with chopped onion; drain well. Combine everything together in crock pot and cook slowly until cheese is melted. Serve with favorite vegetables or chips

Chicken Tacos

CHICKEN TACOS

Ingredients:

 2 (8 ounce) cans tomato sauce

 2 teaspoons white distilled vinegar

 2 teaspoons garlic (minced)

 3 ½ teaspoons chili powder

 1 teaspoon cumin

 2 teaspoons oregano

 ½ teaspoon sugar

 2 tablespoons olive oil

 2lbs bone-in chicken breasts (with the skin on)

 ¼ cup cilantro (chopped)

 flour or corn tortillas

In a medium bowl combine tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Mix well and set aside. In a large skillet over medium high heat, add olive oil. Cook chicken breasts until golden brown on each side (about 5 minutes per side).

 Once chicken is golden brown add the tomato sauce mixture to the pan.

 Bring to a boil. Reduce heat to medium-low.

 Cover and simmer until chicken is fully cooked.

Remove the chicken breasts from the pan (leaving the tomato sauce in the pan).

 Remove and discard the bone and skin of the chicken breasts.

 Using two forks shred the chicken.

 Place the shredded chicken back into the tomato sauce.

 Cook until the sauce reduces and blends into the chicken.

 Add cilantro and stir into chicken mixture.

Transfer chicken to a serving bowl and make spoon onto warmed tortillas.

 (Makes about 4 servings)