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Old 03-23-2007, 08:23 AM   #16
aladdinsgirl
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My printer is working in over time. Thanks everyone for the awesome recipes.

Mel--Hmmm, I might have to check out Cooking Light. I've been getting Taste of Home since we were first married, but I finally let my subscription run out. The recipes are all good, but not very practical for just the 2 of us. I get a freebie magazine from Kraft every couple of months and I love it. I know anything I make out of there will be good.
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Old 03-23-2007, 10:36 AM   #17
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CROCK POT SLOPPY JOES
(Freeze Leftovers)

2 pounds lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 cup ketchup
1/2 bell pepper, chopped
3 Tblsp. Worcestershire sauce
3 Tblsp. brown sugar
2 Tblsp. prepared mustard
2 Tblsp. cider vinegar
1-1/2 tsp. chili powder

Hamburger buns

In a heavy skillet, brown ground beef with onion and garlic. Drain off excess fat. Combine ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar, and chili powder in slow cooker. Stir in ground beef mixture. Cover and cook on LOW setting for 7 to 9 hours. Serve spooned over hamburger buns, with a side salad.
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Old 03-23-2007, 10:40 AM   #18
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Crock Pot Mexican Shredded Pork

This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a crock pot/slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream.

1 (3 lb.) boneless pork loin roast, cut into 2" pieces
1/2 tsp. salt
2 cans (4 oz. ea.) diced green chile peppers, undrained
3 cloves garlic, crushed
1/2 red onion, sliced
1/4 cup chipotle sauce
3-1/4 cups water, divided
1-1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro

1. Place the roast in a crock pot/slow cooker, and season with salt. Place chile peppers, garlic and onion, on top of roast. Pour in the chipotle sauce and 1/2 cup water.

2. Cover, and cook on LOW for 7 hours (Note: I have cooked for 9 hours also).

3. In a pot, bring remaining 2-3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.

4. Remove roast from the crock pot/slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid.

Serve over the cooked rice.

Yield: 6 servings.
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Old 03-25-2007, 04:16 PM   #19
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Quick Meatball Soup

16 oz frozen meatballs
2 cans low sodium beef broth
2 cans diced tomatoes
1 bag frozen mixed veggies (corn, peas, carrots, etc)
8 oz uncooked pasta (elbows, shells, penne, etc)
Seasonings (I use garlic, basil, parsley, a little black pepper)

Add everything to pot and cook on high until broth boils. Add pasta and cook until al dente, 8 to 10 minutes. Serve topped with shredded parmesan.

This could probably be done in the crockpot on low for 8 hours. Don't add the pasta to the crock in the beginning, probably best to cook separately and add just before serving.
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Old 03-25-2007, 08:16 PM   #20
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Quote:
Originally Posted by aladdinsgirl View Post
I've been getting Taste of Home since we were first married, but I finally let my subscription run out. The recipes are all good, but not very practical for just the 2 of us. I get a freebie magazine from Kraft every couple of months and I love it. I know anything I make out of there will be good.

I like the Kraft mag too. Hey, Taste of Home has a newer mag, Cooking for Two, it might work for you.
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Old 03-25-2007, 08:35 PM   #21
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Melt-In-Your-Mouth Barbecued Ribs
Recipe courtesy Robin Miller (Food Network)

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.

Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: 4 servings
User Rating: 4 Stars

Episode#: RM0303
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
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Old 03-25-2007, 08:39 PM   #22
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Taco Soup
Recipe courtesy Paula Deen

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapeños, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 hours
Yield: 12 to 16 servings
User Rating: 5 Stars

Episode#: PA1C11
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
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Old 03-25-2007, 08:45 PM   #23
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Crockpot Beef & Gravy

This is a really tasty recipe that can be prepared in minutes and you will love the aroma waiting for you when you get home.

2 pounds stew beef
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 teaspoon paprika
1 teaspoon onion powder
4 tablespoons oil
1 can cream of celery soup
1 can cream of mushroom soup
2 cups water
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce

Cut stew beef into cubes. Combine flour, salt, pepper, paprika & onion powder. Coat beef cubes with flour mixture. Brown beef in 4 tablespoons oil & place in crock-pot. Pour the remaining ingredients over beef in crock-pot. Stir. Cook on low for 8 to 10 hours.
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Old 03-25-2007, 08:46 PM   #24
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Garlic Lime Chicken

Here's a really tasty chicken dish that will thrill your whole family.

4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup fresh lime juice
1 Tbs. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/2 tsp. coarsely ground pepper

Place chicken in bottom of slow cooker. Mix together remaining ingredients and pour over top of chicken. Cover and cook on low for 6 to 8 hours.
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Old 03-29-2007, 02:25 AM   #25
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Jen and others....

Thanks for the recipes. I can't wait to try them!
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Old 03-29-2007, 09:12 AM   #26
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Recipes and Reviews Week of March 26th--Monday

Curried Peanut Chicken
Recipe courtesy of Taste of Home

1-1/2 cups orange juice
3/4 cup peanut butter
2 tablespoons curry powder
4 boneless skinless chicken breast halves
2 medium sweet red peppers, cut in half
1/4 cup flaked coconut, toasted
1/4 cup dried currants
Hot cooked rice

In a bowl, combine the orange juice, peanut butter and curry powder. Pour a
third of the marinade into a large resealable plastic bag; add chicken. Seal
bag and turn to coat; refrigerate for 8 hours or overnight. Cover and
refrigerate remaining marinade. Drain and discard marinade from chicken.

Grill chicken and peppers over medium heat for 8-10 minutes on each side or
until chicken juices run clear and peppers are tender. Warm the reserved
marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut
and currants. Serve with rice and reserved marinade.

Yield: 4 servings.

I omitted the currants.

I marinated the chicken the night before, but Stephen was in charge of grilling the chicken and the red peppers. He also made cous cous and black beans as side items. Stephen wanted to mix a can of pineapples with the black beans, to give it a Caribbean flair, but we didn't have any. The beans were good, but the pineapple mixed in would have been awesome. This meal was fabulous!! I really wish I would have taken a picture of my plate because Stephen's presentation was incredible. The peanut sauce was unbelievable--it was SO good. We dipped our roasted red peppers into the left over peanut sauce and poured some on the cous cous as well. Probably not the most healthy meal, with 3/4 cup of peanut butter in the sauce, but that's gotta be better for you than say Domino's pizza or Mc Donalds. This recipe has been added to my recipe collection.
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Last edited by aladdinsgirl; 03-29-2007 at 09:27 AM.
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Old 03-29-2007, 09:26 AM   #27
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Recipe and Reviews Week of March 26th--Tuesday

Turkey Sloppy Joes
Recipe courtesy of Taste of Home

1 pound ground turkey breast
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed tomato soup, undiluted
1/2 cup ketchup
1 tablespoon brown sugar
2 tablespoons prepared mustard
1/4 teaspoon pepper
8 hamburger buns, split

In a large saucepan coated with nonstick cooking spray, cook the turkey, onion, celery and green pepper over medium heat until meat is no longer pink; drain if necessary. Stir in the soup, ketchup, brown sugar, mustard and pepper.

Transfer to a 3-qt. slow cooker. Cover and cook on low for 4 hours. Serve on
buns.

Yield: 8 servings.

Changes--I put some Worcestershire sauce, salt, pepper, and garlic powder on the ground turkey as it was cooking. I also used regular Campbell's Tomato soup.

I actually made this the night before and we reheated it for dinner on Tuesday night. Tuesday was a busy day, I had to work, go to the Community Center, and then I had a hair appointment at 6:30. I was anticipating getting home after 8:00, which is why I picked a crockpot meal. I realized on Monday night that the bbq only had to be in the crockpot on low for 4 hours. I ended up cooking the turkey and vegetables and then putting it in the crockpot at 8:20 Monday night, I turned off the crockpot and went to bed at 11:00. This smelled incredible while it was cooking. I was tempted to sneak a bite at 11:00, but I thought it might come back to haunt me later in the evening. I wondered how this would taste the next evening heated up in the microwave, it tasted fine. The sauce was really good. I hate mustard and I thought the mustard taste would stand out. I didn't taste the mustard at all. A really good recipe, a keeper, and I'm eating the leftovers for lunch today.
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Last edited by aladdinsgirl; 03-29-2007 at 11:04 AM.
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Old 03-29-2007, 09:45 AM   #28
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Recipe and Review Week of March 26th--Wednesday

Black Bean Enchiladas
Recipe courtesy of Taste of Home

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1 can (16 ounces) vegetarian refried beans
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded reduced-fat Mexican cheese blend
3 cups shredded lettuce
6 tablespoons fat-free sour cream

In a nonstick skillet, saute onion and green pepper in oil for 2-3 minutes or
until tender. Add the refried beans, black beans and 3/4 cup picante sauce;
heat through. Spoon 1/4 cupful down the center of each tortilla. Roll
up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking dish coated
with nonstick cooking spray. Combine tomatoes and remaining picante sauce;
spoon over enchiladas. Cover and bake at 350° for 15 minutes. Uncover;
sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce
on each place and top with two enchiladas. Serve with sour cream if desired.

Yield: 6 servings. I made 8 enchiladas, I had enough filling for probably 10 enchiladas, but ran out of room in my baking dish and there was no way Stephen and I could eat 12 enchiladas between us.

Changes--I add garlic, chili powder, and cumin to the onion and peppers as they were cooking. How do you have Mexican food without that??

This was by far my favorite meal of the week. It was so good, I didn't miss the meat one bit. I had about a cup of leftover enchilada filling, so I put that in a bowl and we ate that with Light Tositos chips for a side item. That would make an excellent dip to take to a party. This meal was so filling, I ate 2 enchiladas and I was STUFFED! I was hungry until about 9:00 this morning, we ate dinner at 7:30 last night. Another great recipe that's getting added to my collection.
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Old 04-18-2007, 07:39 PM   #29
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Mexican Beef Stew

This was tonight's dinner (from Woman's Day Slow Cooking)

2lbs beef stew meat
28 oz canned tomatoes
minced onion
minced garlic
1 tsp chili powder
1.25 oz package of taco seasoning
15 oz can black beans
1 bag frozen corn

1. Mix beef, tomatoes, corn, onions, garlic and chili powder in slow cooker.
2. Cover and cook on Low 9 to 11 hours or until beef is tender.
3. Stir in taco seasoning mix with wire whisk. Stir in beans. Cover and cook on High 15 to 30 minutes or until thickened.

Serves 6 Per serving: 440 cal, 40g protein, 38g carbs, 8g fiber, 37% cal from fat, 95mg cholesterol, 850mg sodium

I added 3 cinnamon sticks during the last half hour (I always put cinnamon in my chili), but think I should've included them from the beginning. I also served over rice so could easily serve more than 6.
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Old 04-21-2007, 04:08 PM   #30
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Thank you so much for the wonderful recipes!
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