Tuesday, August 13, 2019

Beef Short Ribs






     The crockpot has soooo many  benefits, but one of the biggest perks is taking less expensive cuts of meats and tenderizing them via the slow cooking method.  Such is the case with Beef Short Ribs.  The other bonus is that because these Ribs are so short, they fit nicely in an oblong crockpot with room to spare.  This recipe could not be easier, or more delicious.  The next time you have 7 hours til dinner, you have to give this one a try!  :)

Ingredients~
Desired amount of Beef Short Ribs
Dash Salt
Dash Pepper
Dash Garlic Powder or Galic Blend Seasoning
G Hughes Sugar Free Barbecue Sauce (sub with favorite Barbecue Sauce)

     Add disposable liner to crockpot, otherwise coat with cooking spray, fill with Beef Short Ribs, season with Salt, Pepper, and Garlic.  Brush a thin coat of Barbecue Sauce on each rack of Ribs, cover with lid, cook on low for 7 hours.  Enjoy  :)

The Chaffle







     The Chaffle is all the rage right now.  But first things first...you need to go buy a MINI waffle maker...of course you can use your regular 20 year old beat up one you already have...but it just ain't the same...you will not have cute little circles that are fun to eat...these are more like a craft project than a meal.  A very low carb meal, that is.  In fact, the entire recipe is only 240 calories, 1g carbs, zero fiber, 1g net carbs, 23g protein and 15g fat.  I enjoyed mine with a mashed up Avocado mixed with Lime and Salt.  But you can use these in place of bread for a sandwich, make a pizza out of them, or fold in half and make a taco, etc.  You are only limited by your imagination...and what kind of waffle maker you have!  Happy pressing!  :)

Ingredients for one serving~
1 Extra Large Egg
1/2 cup shredded Mozzarella (sub with favorite Cheese)
Dash Salt
Dash Pepper
Dash Garlic or Garlic Blend
Optional additional Seasoning as desired

     Beat Egg with fork, blend in rest of ingredients, pour half of batter on cooking spray coated hot MINI waffle maker and cook approximately 4 minutes.  I sprinkled a little bit of extra Cheese right on bottom of waffle maker, then half the batter then a little bit more Cheese for extra crispiness.  Repeat with remaining batter.  Enjoy  :)

Cafe Rio Pork








     As I have always said, it is good to have friends, especially ones that are good cooks.  Twenty years ago my friend, Denise, shared her Cafe Rio recipe and it has been a family favorite ever since.  It is perfect for a large crowd, and people just can't get enough.  I have also included the Rice and Dressing recipes, those are simply to die for...but you will want to live and enjoy every single morsel.  Thanks Denise, love you  ;)

Ingredients~
1 Pork Roast (Shoulder or Butt, you can use a Loin but it is more lean and you will have to shave it vs shred it, I have done both)
1 can Enchilada Sauce
1 can Coke
1 cup Brown Sugar (I sub using Swerve Brown Sugar or Lakanto's Golden Monk Fruit use code Paige20 for discount at checkout)
1 cup Salsa
2 teaspoons dry Mustard
2 teaspoons Cumin, optional

     Add Pork Roast to lined Crock Pot, if no disposable liner then coat inside with cooking spray, combine remaining ingredients and pour over top, cook on low 6-8 hours.  Shred and use in Tacos, Wraps, Salads, over Rice or simply by itself.  Top with Sour Cream, Cilantro, Cheese, Quest Protein Tortilla Chips, Salsa, Beans, or Avocado if desired.  Enjoy :)

Rice~
3 cups Water
3 cloves minced Garlic
1 teaspoon Salt
1 can diced Green Chilies
4 teaspoons Chicken Bouillon
1/2 bunch chopped Cilantro
1/2 chopped Onion
3 cups Rice

     Put all ingredients into a Rice Cooker and follow manufacturer's directions.  If using stovetop, bring all ingredients to a boil and follow manufacturer's time chart.  Watch carefully as it burns easily.

Dressing~
1 1/3 cup Sour Cream
1 bunch chopped Cilantro
1 packet dry Ranch Seasoning
1 Tablespoons Green Salsa
Juice of one Lime
3 cloves minced Garlic
Dash Tabasco
3/4 cup Mayonnaise

    Mix all ingredients in blender and serve.  Best if chilled ahead of time to let the flavors marry.  Enjoy  :)






Apple Cinnamon Crock Pot Oatmeal






     When you have a group to feed first thing in the morning, Apple Cinnamon Crock Pot Oatmeal is a good choice.  Or if you are just feeding yourself, then you have breakfast already prepped for the week.  #winwin  This dish is especially inviting in Fall when Apples are at their best, but don't short yourself, this is wonderful all year round.  There are many variations of this dish, you are only limited by your imagination of what add-ins you love most.  Each of the four~1 cup servings are only 236 calories, 61.5g carbs, 5.8g fiber, 24g sugar alcohol, 31.7g net carbs, 5.7g protein and 8g fat.  My year old grandchildren LOVED this for breakfast.  Feel free to double the recipe if need be.  So get out the Crock Pot and start throwing in all your favorite things!  :)

Ingredients for 4 servings~
2 chopped Apples, I like Fuji best, but feel free to choose your own
4 cups Cashew or Almond Milk, I like the 25 or 30 cal/cup version
2 cup Old Fashion Oats
1/2 cup Lakanto Golden Monk Fruit~use code Paige20 at checkout for discount (sub with Classic)
1 Tablespoon Butter
Dash Cinnamon
Dash Vanilla
Dash Salt
- - - - - - - - - - - -
Additional Apple if desired, (optional)
Additional Milk if desired, (optional)
Lakanto Maple Syrup~use code Paige20 at checkout for discount
Chopped Pecans, as garnish as desired, (optional)

     Add first set of ingredients to disposable lined Crock Pot, if you don't have a liner, no worries, you can just clean the Crock Pot by hand afterwards.  But, if no liner, then be sure to coat inside with cooking spray.  Cook on low for 7 hours, turn off, stir and top with Milk, Syrup and Pecans as desired.  Macros do not include garnishments.  Enjoy  :)

Healthy Ranch Dip


     I love the addition of Sour Cream to just about anything (who wouldn't), but cringe at how fast the calories add up.  So I decided to experiment with adding Ranch Seasoning to a higher fat Greek Yogurt.  I think it turned out pretty good, not to mention macros to brag about.  The entire cup is only 230 calories, 16g carbs, zero fiber, 18g protein and 10g fat.  Enjoy a 1/4 cup serving for the same amount of calories as two tablespoons Sour Cream, that's a heck of a deal.  ;)

Ingredients~
7oz 5% Fage Greek Yogurt
1/2 packet dry Ranch Seasonings

     Mix til well blended and thoroughly incorporated.  Chill in fridge til set and flavors have married.  Enjoy  :)

Crock Pot Meals


     We all have our favorite utensil in the kitchen, mine is my special knife...no wait, it's my mixer...no wait, the Crock Pot.  Ok Ok, I have enough love to go around to all my cabinet contents.  But seriously, how much do you love your slow cooker.  It's great for a crowd, it's perfect when time is a factor, it won't heat up your kitchen, clean up is easy with disposable liners, it tenderizes less expensive cuts of meat, a healthier way to cook your food, makes enough for leftovers and disperses flavors evenly thru out the ingredients.  What more do you need...find your nearest plug in and get to work.  Whether you are needing breakfast, lunch, dinner, dessert or appetizer, the Crock Pot can be your best friend.  There are a gazillion recipes on Pinterest, or please enjoy a few of my favorite ones I recommend personally!  Below my recipes are a list of other favorites from my friends, followers and family.  Enjoy  :)

Breakfast~
https://foodfitnessbypaige.blogspot.com/2019/08/apple-cinnamon-crock-pot-oatmeal.html

Appetizer~
https://foodfitnessbypaige.blogspot.com/2019/08/spinach-artichoke-dip.html

Lunch/Dinner~
https://foodfitnessbypaige.blogspot.com/2019/07/chicken-fajita-soup.html

https://foodfitnessbypaige.blogspot.com/2019/06/bacon-ranch-chicken-wraps.html

https://foodfitnessbypaige.blogspot.com/2019/08/beef-short-ribs.html

https://foodfitnessbypaige.blogspot.com/2019/08/crock-pot-roast-beef.html

https://foodfitnessbypaige.blogspot.com/2019/08/cafe-rio-pork.html

Dessert~
https://foodfitnessbypaige.blogspot.com/2019/07/peanut-butter-chocolate-chip-bars.html

     After taking a poll requesting a favorite Crock Pot meal, I got several responses I would like to share.  If there is something that sounds interesting, look up the name on Pinterest.  Hopefully you find something that tickles your fancy and will become a family favorite for your gatherings.
     So here are the results, the most common answers were French Dip Sandwiches, Mississippi Pot Roast, Chili, Soups (especially Chicken Tortilla and Chicken Noodle Soup), Stew, Chicken Tacos, and Pulled Pork or Chicken.  The other individual favorites were Beef Tips with Cream of Mushroom Soup and Wine, Chicken and Rice, Thai Pork Stew, Shredded Greek Chicken, Beef Barbacoa, Pork Chops Abracadabra, Ham and Scallop Potatoes, Creamed Corn, Lasagna, Creamy White Chili, Barbecue Brisket and Beef Massaman (a Curry Dish).

     Here are a few of the simple recipes that were shared:

Brenda~Chicken Tacos:  Chicken Breasts, Salsa, Taco Seasoning~Low for 6 hours, then shred and stir in Cream Cheese.

Tammy~Fajita Chicken:  Chicken Breast, Bell Pepper, Onion, and Salsa.  Low 6 hours.  Shred and use as desired.

Amanda~Italian Chicken:  Chicken Breast, Butter, dry Italian Seasoning, Cream of Chicken Soup and Cream Cheese~low for 6 hours.  Shred and serve over Rice or Potatoes.

Shanna~Mississippi Pot Roast:  3-4 pound Chuck Roast, 1 packet Au Jus, 1 packet dry Ranch Seasoning, 1 stick Butter, 8-10 sliced Pepperoncini Peppers~low for 8 hours, shred or slice and Enjoy.

Bonnie~Pork Chops:  Salt and Pepper Pork Chops, brown on both sides in Olive Oil, add to Crock Pot, cover with Cream of Mushroom Soup, cook on low 6-8 hours.  Serve over Rice, makes its own gravy.

Courtney~Barbecue Chicken:  Chicken, Salt, Pepper, Garlic, 1/4 cup Italian Dressing, chopped Onion, 1 Tablespoon Worcestershire Sauce, 1/4 cup Brown Sugar, Mustard, cup or so of Barbecue Sauce, crushed Red Pepper~cook on low 6-8 hours, shred the Chicken in the pot and let the flavors rest together a little longer.  This recipe is from my daughter, she is like me and doesn't measure everything, so feel at liberty on measurements.  Also, I would use Brown Sugar Swerve or Golden Lakanto Monk Fruit (use code Paige20 for discount at checkout).  And I would use G Hughes sugar free Barbecue Sauce.  PS  I had to google Worcestershire for proper spelling...cooking has its many challenges  :)

Chelsea~Pulled Chicken or Pork:  Chicken Breast with just enough broth to cover bottom of Crock Pot, cook on low 6-8 hours, shred and stir in favorite Barbecue Sauce.  The pulled Pork and Chicken were popular favorites, this was a very simple way of doing it.  You can sub a Pork Butt or Shoulder for the Chicken, if you do a Pork Loin (a leaner cut) you will have to slice it as it will not shred as easily.  This is from my daughter.

Cara~French Dip Sandwiches:  Rump Roast, 3 teaspoons Beef Better than Bouillon dissolved in 2-3 cups Water, Garlic, Salt and Pepper, cook on low 12 hours, shred and serve on Hoagie Rolls that have been buttered and sprinkled with Garlic Salt, then broiled in oven.  Top with meat and slice of Provolone.  Enjoy :)

Karen~Creamy White Chili:  1 pound cooked diced Chicken, 1 chopped Onion, 1 can Chicken Broth, 2 cans drained Great Northern Beans, dash Salt, Cumin, Oregano, cook on low 4 hours.  Mix together 8oz Sour Cream, 1 cup Whipping Cream and 2 cups shredded Cheese, stir in til well combined.  Optional: stir in Mexican Corn.

Wendy~No name, but a family favorite: 4 chopped Potatoes, 2 cans drained Green Beans, 2 packages of the 13oz Butterball Turkey Sausage, sliced (sub with your favorite), enough Chicken Broth to cover the bottom.  Cook for 3-5 hours on high.

Natalie~Burrito Filling for a crowd:  4 Chicken Breasts, 2 packets Taco Seasoning, 1 diced Onion, 2 cans drained Black Beans and a can of diced Green Chilies.  Cook on low 6-8 hours, shred and put on top of Salad, use for Tacos or Burritos.  Top with Salsa, Guacamole, Cheese or Sour Cream.

Thank you everyone for sharing your family favorites with me.  We are all in this together!!!  ;)



Crock Pot Roast Beef







     When it comes to Roast Beef, slow is best.  Growing up my mom would put an Arm Roast with Carrots and Potatoes in the oven on Sundays, when we got home from church the house would be filled with the most amazing aroma.  Interesting how these smells still take me back to my childhood.  However, if you don't want to heat up the kitchen, the Crock Pot is a great alternative.  Give this method a shot and see which you prefer, my bet is that you will not be able to tell the difference!

Ingredients~
Arm or Chuck Roast
Diced Potatoes
Baby Carrots or sliced Carrots
1 packet dry Liptons Onion Soup Mix

     Place root vegetables on the bottom of lined Crock Pot, no worries if you don't have a disposable liner, if not then just coat the bottom and sides with cooking spray.  Root vegetables take the longest to cook and so you will want to place nearest the heat source.  Top with Roast of choice, my mom always used an Arm Roast, but I have discovered Chuck to be equally wonderful...sorry mom.  Sprinkle Roast with dry Liptons Onion Soup Mix, use empty packet to fill with water and pour in bottom of Crock Pot.  Make sure Crock Pot is no more than 2/3 full.  Place lid, and cook 6-8 hours on low or 4-6 on high.  Meat is done when fork tender.  Be careful not to lift the lid frequently as you will lose much cooking time.  Enjoy  :)

Spinach Artichoke Dip






     There are all kinds of things that you can do in the Crockpot, and dip is one delicious option.  Hello appetizer of the year.  My soon to be daughter in law introduced me to this wonder via the slow cooker, and I will never look at Spinach Artichoke Dip the same again.  And, not to mention, this is so low carb,  a real Keto dream come true~thanks Ash!  ;)


Ingredients~
8oz Cream Cheese, softened to room temperature
7oz 5% Fage Yogurt
1/4 cup Mayonnaise
1 Tablespoon chopped Garlic
1 cup grated Parmesan Cheese
1/2 cup shredded Mozzarella Cheese
1/4 cup finely chopped Onion
14oz can drained Artichokes, chopped
10oz bag fresh Spinach Leaves
Dash Cayenne Pepper

     Line Crockpot with disposable liner, or coat well with cooking spray.  Add all ingredients to Crockpot, stir to combine, add lid, cook on low for 1-2 hours.  Stir again to blend well, and serve with fresh vegetables, miniature Bell Peppers are an excellent dipping option.  Enjoy  :)

Thursday, July 25, 2019

Breakfast Monster Cookies







     Are the mornings hectic at your house, are you always flying out the door and grabbing anything you can shove in your mouth, are you starting your day feeling frazzled!?  Whelp, I have a couple of suggestions.  First, get up earlier, second, plan better, and third, make a batch of Breakfast Monster Cookies on Sunday afternoon, then pass them out to every member of your family on their way out the door...(or secretly hide them all for yourself).  #choices  Each of these 9 Cookies are filled with health and nutrition, not only that each one is only 251 calories, 16.5g carbs, 6.4g fiber, 6.7g sugar alcohol, 3.4g net carbs, 7.2g protein and 21.4g fat.  See you when the sun comes up!  (PS. slather with some nut butter and feel all the feels)

Ingredients for Nine Jumbo Cookies~
1/4 cup Coconut Oil, melted
1/2 cup unsweetened shredded Coconut
3 Extra Large Eggs
1/4 cup Chia Seeds
1/4 cup ground Flax Seeds
1/4 cup chopped Pecans
1/2 cup Almond Flour
1/4 cup Lakanto Monk Fruit~use code Paige20 for discount at checkout
1/4 cup Lily's Stevia Sweetened Dark Chocolate Chips
1 teaspoon Baking Powder
Dash Vanilla
Dash Cinnamon
Dash Salt

     Add all ingredients to bowl, stir til well incorporated, chill for an hours, then drop by 1/4 cup on silpat lined cookie sheet (I like to keep mine on the thick side), bake at 375 for 13-15 minutes (less time if you flatten them out, just keep an eye on them).  Enjoy  :)