Green Beans and New Potatoes

Green Beans and New Potatoes

There is nothing like the taste of slow cooked green beans and new potatoes. Of course the best way to do that is to use the crock pot. Even if I'm not making the main dish in the crock pot, I love to use it to make side dishes (which is what I often do). Crock pot green beans and new potatoes are probably my favorite childhood dish (it makes me think of visiting my granny's house when I was a little girl).

Here is how I do it:

• 2 - 3 pounds of fresh green beans, stringed and ends removed, broke into bite sized pieces
• 1 pound of new potatoes (red skin would work too, as would regular potatoes. If using regular russett potatoes, cut into 1 1/2 inch pieces.)
• 2 cups of chicken broth
• 1 clove crushed garlic
• 1 small onion, quartered
• 1 - 2 Tablespoons of unsalted butter
• salt and pepper, to taste (sometimes I use seasoned salt)

In a 2 - 3 quart crock pot, add all of the ingredients. Cook on high for 3- 4 hours or on low for 6 - 8 hours. Remove onion and garlic before serving, they are just for flavoring/ seasoning.

It's that simple...... and that good too. Goes well with any meat, but my favorite accompaniment is roast beef .

Bobby Deens Lighter Chicken Pot Pie

Bobbys Lighter Chicken Pot Pie

1897 Less Calories
268mg Less Cholesterol

Ingredients:

2 cups cooked cubed chicken
2 cups frozen mixed vegetables
1 cooked cubed all-purpose potato
2 (10 3/4-ounce) cans fat-free cream of mushroom soup
1/2 cup fat-free milk
8 (12 x 17-inch) sheets thawed frozen phyllo dough

Instructions:

Preheat the oven to 375°F degrees.

Combine the chicken, mixed vegetables, and potato in a large bowl. Stir in the soup and milk until well blended. Ladle about 1 1/4 cups chicken mixture into each of 4 ovenproof bowls. Place bowls on a jelly-roll pan.

Stack the phyllo sheets. Roll up, starting at a long side, then cut into 1/2-inch strips. Place the strips in a large bowl tossing to separate the strips. Spray the strips with nonstick spray and arrange over the chicken mixture. Lightly spray the tops with nonstick spray. Bake until the filling is hot and the phyllo is browned, 25 – 30 minutes.

Nutritional Information:

Per Serving: 348 Cal; 29 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 45 g Carb; 7 g Fiber; 7 g Sugar; 118 mg Calcium; 3 mg Iron; 814 mg Sodium; 57 mg Cholesterol

Original Recipe by Paula Deen: Lady and Sons Chicken Pot Pie
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 4
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Bobby Deens Lighter Cheesy Mac

Bobbys Lighter Cheesy Mac

291 Fewer Calories
193 mg Less Cholesterol

Ingredients:

Ingredients:
4 cups cooked multigrain elbow macaroni, drained
2 cups reduced-fat shredded Cheddar cheese
1/2 cup low fat (1%) milk
2 eggs, slightly beaten
1/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup seasoned bread crumbs
1 tablespoon olive oil

Instructions:

Directions:
Preheat oven to 350°F. Spray a casserole dish with nonstick spray.

After the macaroni has been boiled and drained, add cheese while macaroni is still hot.

Combine the milk, eggs, sour cream, mustard, salt, and cayenne in a medium bowl. Add to macaroni mixture. Pour into casserole dish.

Combine bread crumbs and oil in a small bowl until blended. Evenly sprinkle the crumb mixture over the macaroni and lightly spray with nonstick spray.

Bake, until the filling is hot and the topping is golden, 35 – 40 minutes.

Nutritional Information:

194 Cal; 13 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 25 g Carb; 3 g Fiber; 1 g Sugar; 170 mg Calcium; 1 mg Iron; 365 mg Sodium; 9 mg Cholesterol

Original Recipe by Paula Deen: The Lady’s Cheesy Mac
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8
Prep Time: 10 Minutes
Cook Time: 45 minutes
Difficulty: Easy

Black Eyed Peas and Bacon in the Crock Pot

6-8 depends Servings with a 4-6qt pot. ~ 5 - 7 hours - Low

• 1 pound dried black-eyed peas, rinsed and sorted
• 1 cup of water
• 1/2 pound bacon, cooked and crumbled
• 1-2 Tablespoons of Bacon Grease
• 1 large onion, diced
• 2 garlic clove, minced
• 1/2 teaspoon dried thyme
• Salt to taste

Black-Eyed Peas & Bacon in the Crock Pot

1. Cook your bacon in a skillet so you can use the bacon grease.
2. Crumble up the cooked bacon and set aside.
3. Strain the bacon grease to save at least 1-2 Tablespoons of “clean grease”.
4. Pour the black-eyed peas into the pot along with the water.
5. Next place the rest of the ingredients in the pot and pour the bacon grease in the pot last (Hold off on the cooked bacon).
6. Cover and Cook until peas are tender and ready to eat.

Serve with the cooked bacon as a topping. We like the texture of adding the cooked bacon as a topping. You certainly don’t have to do this. Using the Bacon grease will give this great flavor. (we’ll use 3-4 Tablespoons Hehehe) In the end you may want to add salt and pepper to find “Your” taste and, perhaps a little splash of Tobasco for some personality. Enjoy!

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