Slow Cooker Chili ♥

 I love making this chili in the fall it's got a kick to it with chipotle chilis! 

Ingredients ♥

1 Tablespoon olive oil

2 pounds lean ground beef

1 medium red or yellow onion, peeled and diced

2 cloves of garlic, minced

2 chipotle chili in adobo sauce, chopped (*add more for extra smokiness and heat)

2 (15 ounce) can’s dark red kidney beans, rinsed and drained 

2 (15 ounce) cans tomato sauce

2 (15 ounce) cans diced tomatoes

1 (15 ounce) can light red kidney beans, rinsed and drained

1 (4 ounce) can chopped green chilis

1 cup beer or beef broth

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 teaspoon salt 1/2 tsp pepper

1 teaspoon sugar

Directions ♥

Heat oil in a large sauté pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for 

Crock-Pot Apple Butter ♥

Here is a great fall recipe my mother used to make, its so easy just pop it in your slow cooker! enjoy! ♥





Ingredients ♥

6 pounds apples (A mixture of sweet apples, such as honey crisp, pink lady, gala or golden delicious works best)
1 cup brown sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1 Tablespoon vanilla extract

Instructions ♥

Core, peel and slice apples and place in a crock pot.
Mix together sugar, cinnamon, nutmeg and salt.
Toss apple slices with with sugar mixture.
Cook on low for 10 hours.
Stir in vanilla extract and crush large apple pieces with a spoon.

Cook on low for 2 more hours.
Allow apples to cool slightly and then puree with an immersion blender (or transfer in batches to a food processor.)

Transfer to air tight containers and store in refrigerator for up to two weeks or store in the freezer for up to 2 months. enjoy! ♥

Crock Pot Candy Cane Bark ♥

This is a perfect Christmas hostess gift for those Holiday parties! Easy Peasy!

Ingredients ♥

Two 12oz bags of white chocolate chips (I used Nestle brand)
1/2 – 1 cup crushed peppermint candy. I purchased a 10oz bag of crushed peppermint candies
Wax paper

 Directions ♥
 1. Place both bags of chocolate chips in your crock pot. I used my small 1.5 quart slow cooker but you could double the recipe and use a bigger one!
2. Set on low for 1 hour. It helps to stir after about 30 minutes to make sure bottom and edges aren’t burning.
3. Stir after and hour. Chocolate should be melted (not necessarily runny)
4. Add in about a half cup of crushed peppermint candy. More or less depending on your taste and how chunky you like it!
5. Spread out onto baking sheet lined with wax paper.
6. Sprinkle more crushed candy on top.
7. Put in fridge for 1 hr. When cooled, break apart and serve! 

 

 
 

Skinny Slow Cooker Enchiladas ♥

Here is a perfect healthy version of enchiladas, in the slow cooker! Pop this in in the morning, come home and you have a healthy, filling dinner enjoy! ♥

Using my fave sponsored product Cacique Cheese! 

For the Chile Gravy Enchilada Sauce:

2 tablespoons margarine
2 tablespoons olive oil
1/4 cup all-purpose flour
1/4 tsp black pepper
1/2 - 3/4 tsp salt
1/2 tsp garlic powder
1 1/4 tsp cumin
1/4 teaspoon smoked paprika
pinch allspice
1 tsp dried Mexican oregano
2 tbsp ancho chili powder
2 cups light sodium chicken broth
1 tablespoon tomato paste

For the Chicken Enchiladas:

1 recipe Easy Crock Pot Tex-Mex Chicken ( see below for recipe)
1 dozen  tortillas
1 cup shredded Oaxaca Cheese* Cacique Brand
1 cup shredded Queso Quesadilla Cheese* Cacique Brand 
Toppings: cilantro, black olives, Roasted Tomatillo ,Guacamole,light sour cream

Directions ♥

Prepare the Easy Crock Pot Tex-Mex Chicken as directed in the recipe. Set aside.

Crockpot Tex Mex Chicken Recipe

Ingredients ♥

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

Directions ♥

Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.

Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top.

Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.

For fast and easy soft tacos, add this chicken to taco sized flour tortillas with shredded lettuce, avocado, tomato, cilantro, red onion, and cheese (I like cheddar, pepper jack, or feta best). Add a dollop of sour cream and salsa, too, if you like.
Note: You could also prepare this recipe in a pressure cooker. Cook for about 20-30 minutes on high pressure if chicken is thawed, 40-45 minutes if chicken is frozen.

For the Chile Gravy Enchilada Sauce:
In a medium sauce pan, add the butter and oil over medium heat. When the butter has melted, whisk the two to combine. Add the flour and whisk in to form a roux. Add the remaining spices and whisk to combine. Let cook for a minute or two until fragrant.

Then, slowly add the chicken broth making sure to whisk as you pour so as to eliminate any lumps. Add the tomato paste and whisk in to the sauce. Reduce the heat to low and simmer for 15 minutes.

If the sauce begins to thicken too much, additional broth may be added. It should be the consistency of gravy that you would pour onto a roast or mashed potatoes.

To Assemble the Enchiladas:

Place a small amount of shredded chicken in the center of each fried tortilla, careful not to overstuff. Roll the tortilla up and place it seam side down in a greased baking pan.

You can use a 9x9 baking pan and assemble 2 rows of 6 enchiladas or a 9x13 inch pan and assemble one row of 12 running down the middle of the pan.

Once you have rolled all of the tortillas, pour the sauce on top. Top the sauce with shredded cheese. If desired you may add cilantro leaves before or after baking.

Cover the pan with foil and bake at 425 degrees F for about 15-20 minutes, or until the cheese is melted and bubble and the enchiladas are heated through.
Serve with your choice toppings, such as: cilantro, black olives,  Tomatillo Sauce, Guacamole  and/or light sour cream. enjoy! ♥

Mama's Slow Cooker Chili ♥

 Here is my mama's slow cooker chili recipe she used to make when the weather would start to get chilly, I was looking through her old cookbooks she had and came across it, and just had to post the recipe. 
This time of year I miss her since she passed many years ago in early November I thought I would honor her and make this recipe she loved. It's  also perfect for football parties or even upcoming Halloween parties! ♥ 

Ingredients ♥ 

1 pound Lean Ground Beef
1 stalk Celery Finely Chopped
½ whole Yellow Onion, Finely Chopped
½ Tablespoons Garlic, Minced
1-½ Tablespoon Chili Powder
1 teaspoon Cumin
1 can 15 Oz Petite Diced Tomatoes
1 can (15 Oz.) Tomato Sauce
1 can 15 Oz. Dark Red Kidney Beans
1 can (15 Oz) Full Of Water
1 teaspoon Worcestershire Sauce
2 pinches Salt And Pepper, to taste

Directions ♥ 
In a saute pan, brown and crumble ground beef with celery, onion, garlic, chili powder and cumin over medium high heat (until meat is completely brown and vegetables are tender). Drain excess grease and pour beef mixture into your Crock Pot.

Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain) and dump those into your crock pot. Fill up a tomato sauce can full of water (you can use another can of tomato sauce instead of the water if you prefer) and pour that in as well. Mix thoroughly and add worcestershire sauce and salt and pepper. Cover with lid and cook on low for 4-6 hours (the longer, the better).

Taste before serving and add more salt and pepper as necessary.

Serve with toppings such as shredded cheese, sour cream, green onions, avocado, crushed fritos or tortilla chips.


 note: This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let guests add whatever they like. Also, if you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce or a teaspoon of cayenne pepper. Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here (just make sure to rinse and drain those beans before adding to the pot.♥ 

Crock-Pot Apple Butter ♥

Here is a great fall recipe my mother used to make, its so easy just pop it in your slow cooker! enjoy! ♥

Ingredients ♥

6 pounds apples (A mixture of sweet apples, such as honey crisp, pink lady, gala or golden delicious works best)
1 cup brown sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1 Tablespoon vanilla extract

Instructions ♥

Core, peel and slice apples and place in a crock pot.
Mix together sugar, cinnamon, nutmeg and salt.
Toss apple slices with with sugar mixture.
Cook on low for 10 hours.
Stir in vanilla extract and crush large apple pieces with a spoon.

Cook on low for 2 more hours.
Allow apples to cool slightly and then puree with an immersion blender (or transfer in batches to a food processor.)

Transfer to air tight containers and store in refrigerator for up to two weeks or store in the freezer for up to 2 months. enjoy! ♥

Authentic Homemade Greek Gyro's ♥

Here is a great homemade recipe for authentic greek gyro's, my mother used to make this for my step dad who was greek, these are so yummy, here was her authentic recipe enjoy! ♥

COOK TIME: 8 HOURS

TOTAL TIME: 8 HOURS, 15 MINUTES

serves 4-6

Ingredients ♥

Gyros

4 cloves garlic, minced or grated

1 onion, thinly sliced

1 - (2-3) pound boneless pork shoulder roast (or butt)

2 tablespoons dried oregano

2 teaspoons dried dill

2 teaspoons paprika

1/4 teaspoon cayenne pepper

1/4 - 1/2 teaspoon crushed red pepper

1 teaspoon salt

1 teaspoon pepper

2 lemons, juiced

1/3 cup olive oil

3 teaspoons red wine vinegar

3 tablespoons greek yogurt

4-8 homemade or store bought pitas

1/2 cup fresh cherry tomatoes, halved, for serving

1 red onion, thinly sliced, for serving

4 ounces crumbled feta cheese, for serving

Tzatziki

1 cup plain greek yogurt (I used full fat)

1/4 hothouse cucumber, peeled and seeded and diced small

1 large clove garlic, grated (or finely minced)

1/2 tablespoon white wine vinegar

1/2 teaspoon, dried dill

1 teaspoon dried oregano

1 tablespoon fresh lemon, juiced

1 tablespoon extra virgin olive oil

Spray a crockpot with cooking spray. Add the onions and garlic.

In a small bowl combine the oregano, dill, paprika, cayenne, crushed red pepper, salt and pepper. Sprinkle the pork with half of the spice mixture.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the pork and sear on all sides until golden brown (about 2 minutes per side). Try and get a really good caramelization on the meat.

Add pork to the prepared crockpot and sprinkle with the remaining seasonings and any drippings from the pan. To the crockpot add the 1/3 cup olive oil, lemon juice, red wine vinegar, greek yogurt and 3/4 cup of water. Cover and cook on low, 8 hours. or high for 4-6 hours. If possible check the pork a few times during cooking. If needed add some water to keep the meat moist.

To prepare the tzatziki pour any liquid off the surface of the greek yogurt. (I find it is best to use full fat greek yogurt for this, but 2% works ok as well. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer). Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

After 8 hours (or 4-6 on high) remove the pork and set aside to cool slightly. Once cool enough to touch shred the pork with two forks, it should fall apart easily. Return the pork to the crockpot and toss with the onions. Crank the heat to high. Allow the pork to get warm for five minutes.

Heat pitas (I just popped them in the microwave for a few seconds). Top with tzatziki sauce, sliced tomatoes, red onion, feta cheese. Serve immediately.♥

Skinny Summer BBQ Chicken Sandwiches ♥

I was approached by a great company to tell you about their product  Hermosa Peak Yacon Syrup.  Yacon Syrup originates from the Yacon plant (pronounced yah-KON) of the Andes Mountains in Peru and has been part of the Andean diet for hundreds of years. The yacon juices are extracted from the roots of the yacon plant, then filtered and evaporated in a process very similar to the way Maple syrup is made. 


That's why it's a perfect replacement for a sweetner in your recipes! I made Skinny Summer bbq Chicken Sandwiches yesterday with it and here is my recipe enjoy!  ♥

Yacons contain a high level of fructooligosaccharides, which are natural sugars commonly found in plants. The body resists the process to breakdown these sugars by enzymes during digestion and passes them through the body quickly without retaining the full caloric intake.  Because the sugar in Yacon Syrup isn’t digested like normal foods, you can enjoy sweetness without the calories. you can buy some here Yacon Syrup

Ingredients ♥

2-1/2 pounds boneless, skinless chicken breasts
1/2 cup water
1/2 cup ketchup
1/2 packed brown sugar ( for a healthy alternative use 1 tablespoon Yacon Syrup 
1/3 cup cider vinegar
1/4 teaspoon hot sauce
1 teaspoon celery seed
1 teaspoon salt
8 sandwich buns
1-2 pints cole slaw

Directions ♥

Place the chicken in the slow cooker with the one-half cup of water.
Whisk together the ketchup, brown sugar ( or Yacon Syrup), vinegar, hot sauce, celery seed and salt until smooth, then pour it over the chicken.
Cook for about four hours on high heat.
Take out the chicken, shred it with a fork and knife, return it to the slow cooker and mix it up a bit with the sauce.
Keep it warm until you're ready to serve on buns topped with your favorite cole slaw.enjoy! ♥

Game Day Skinny Chili Dog's n' Onion Rings ♥

So here is a great dinner for today's afternoon game keeping it healthy!...The perfect guy football food .. but I used turkey chili instead of regular to lessen the fat.. the guy's won't taste the difference, and those onion rings, they were baked not fried!
 Pretty clever, so get set for a great game the Green Bay  Packers from my home state of Wisconsin are in  the NFL first round playoffs, it will be a good game! And for those of you brave enough to be at the game tomorrow in the chilly frozen tundra of Green Bay stay safe, stay warm and let's play some football! ♥

Slow Cooker Turkey Chili Dog's 

Ingredient's  ♥

      2 pounds lean Turkey ground beef
    1/2 cup chopped onion
    1 1/2 cups ketchup
    1/4 cup white sugar
    1/4 cup white vinegar
    1/4 cup prepared yellow mustard
    1/2 teaspoon celery seed
    3/4 teaspoon Worcestershire sauce
    1/2 teaspoon ground black pepper
    3/4 teaspoon salt

Directions ♥
Place the  turkey ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.enjoy! ♥

Skinny Baked Onion Ring's 

Ingredients  ♥

1 sweet yellow onion, cut into rings
1/2 cup flour
1 cup low-fat buttermilk
1 egg white
1/4 tsp kosher salt
3 cups crushed Corn Flakes
cooking spray
Preheat oven to 400 degrees. 

Directions ♥
In a large bowl, add the flour.  In another large bowl, add the buttermilk, egg white, and seasonings and whisk to combine.  Add the crushed coating to a gallon size zip lock bag.
Dip each onion ring into the flour, then into the buttermilk, and add to the zip lock bag.  Work in small batches (I put about 5 onion rings in the bag at a time), then seal it and shake well to coat.  Place the coated onion rings on a non-stick baking sheet in a single layer.  Repeat for the rest of the onion rings.
Spray the coated onion rings with cooking spray.  Bake for 20 minutes, or until crispy.  Enjoy! ♥

Slow Cooker Russian Sausages and Kapusta ( cabbage and sausage dinner ) ♥

Here is a traditional russian meal my version is the slow cooker version, and healthier, I remember my Russian Grandma Katrina in the kitchen making homemade kapusta (russian cabbage ) it's a hearty dish perfect for chilly nights! enjoy! ♥

Ingredients ♥ 

    1 (20 ounce) can sauerkraut kapusta see my recipe here. Russian kapusta

    1/4 cup brown sugar

    1 1/2 pounds link sausage 

    1 onion, sliced

Directions ♥

    In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
    Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.enjoy! ♥

 

Skinny Slow Cooker Chicken and Dumplings ♥

Here is a perfect dinner recipe for fall super easy and filling! Skinny Slow Cooker Chicken and Dumplings using Campbell's Soup! enjoy! ♥

Ingredients ♥

    1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
    2 medium Yukon Gold potatoes, cut into 1-inch pieces
    2 cups whole baby carrots
    2 stalks celery, sliced
    2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)
    1 cup water
    1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 cups all-purpose baking mix
2/3  fat free cup milk

Directions ♥

    Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
    Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
    Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
    Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.enjoy ♥
  * Or on HIGH for 4 to 5 hours. 

Easy Monday Dinner..Italian Slow Cooker Chicken Parmigiana ♥

Here is a perfect Monday dinner, slow cooker chicken parmigiana! It's super easy to make and healthy and delicious! enjoy! ♥

Ingredients ♥
2-4 boneless, skinless chicken breast halves
1/2 cup plain bread crumbs (or you can use Italian seasoned bread crumbs and then don't add the Italian seasoning below)
1/2 cup grated parmesan cheese
1 tsp Italian seasoning
1/4 tsp ground black pepper
1/4 tsp kosher salt
1 Tbsp  extra virgin olive oil
1 egg, beaten
sliced mozzarella cheese (4-6 slices depending on how much you choose to use)
1 jar of your favorite marinara sauce

Directions ♥
1.  Drizzle 1 Tbsp olive oil over the bottom of crockpot stoneware.
2. Beat egg and place in a medium bowl.  In a second medium bowl mix the bread crumbs, spices, and grated parmesan cheese all together.
3. Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides.  Place chicken breasts on the bottom of crockpot.
4. Place a layer of mozzarella slices on top of breaded chicken breasts.  Cover cheese layered chicken with jar of sauce.
5. Place lid of crockpot securely on and turn heat onto LOW for 6-7 hours or HIGH for 3-4 hours.  Walk away and let the crockpot do it's thing..............
Serve over cooked pasta of your choice.enjoy! ♥

Slow Cooker Italian Beef Sandwiches ♥

Here is a perfect pot luck recipe. Slow cooker italian beef sandwiches! The recipe is actually very special and dear to my heart, my mother used to make these sandwiches when I was younger for  family get together's. She passed when I was 15, now I look back and cherish those memories of her and I in the kitchen together. I invite you to try this recipe, it's savory and adds that special touch to your own family get together, you will have your home smelling like a rustic italian restaurant in no time,so go ahead savor the smells of old Italy!  I hope you enjoy this special recipe! ♥ 

Makes 4 sandwiches
 ( you can double up the recipe for game day parties, family gatherings or pot lucks)

Ingredients  ♥ 

1 boneless beef chuck eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tbs extra virgin olive oil
1 medium onion, roughly chopped
6 cloves garlic, roughly chopped
1 tablespoon dried Italian seasoning
1 teaspoon crushed red pepper
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
 2 tablespoons olive oil
 1 teaspoon granulated garlic
 Kosher salt and freshly ground black pepper
 4 soft, hinged sub or hoagie rolls
 4 slices Provolone or mozzarella ( for garnish optional) 
 Hot Giardiniera

Directions ♥
    Season the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until shimmering but not smoking. Brown the roast on all sides, and transfer the roast to your slow-cooker insert.
    Reduce heat to medium. Add onions and saute, stirring occasionally until just beginning to brown. Add the garlic, and saute until fragrant, about 30 seconds. Transfer to slow cooker.
    Increase heat to medium-high, and add red wine to the Dutch oven. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer for about 5 minutes. Add the stock, and bring back to a simmer. Add Italian seasoning, crushed red pepper, and fresh thyme. Pour the mixture into your slow cooker.
    Set your slow cooker to low, cover, and cook until tender, about 8 hours. (Or, set your slow cooker to high, and cook for 5 to 6 hours.) The meat should fall apart easily.
  If you don't want a lot of dunking sauce...  Transfer the roast to a baking dish, and tent with foil to keep it warm. Shred the meat with two forks, and put it back in the slow cooker with the jus. Then jump ahead to step 9.
    If You Love a lotta dunk in your sandwich.... Strain the liquid remaining in the slow cooker (your jus) through a fine mesh strainer into a bowl. (Let it set for 5 minutes, if you want to skim the fat.) Pour the liquid into a saucepan, and bring it to a simmer over medium heat. Taste and adjust the seasoning, if necessary.
    Grab two forks, and pull the beef apart into smaller chunks. Add just enough jus to keep it moist, and re-cover the meat with aluminum foil until you’re ready to build your sandwiches.
    For the Sweet Peppers: Preheat the oven to 350 degrees F. Toss the pepper strips with oil, granulated garlic and salt and pepper on a baking sheet. Roast the peppers, stirring halfway through, until lighter in color and soft, about 20 minutes.
    Now let's build the sandwich: Simmer the jus until very flavorful and hot. Place some beef on a roll. (If you’re adding cheese, set your oven to broil, place the cheese slices over the beef, and broil until the cheese melts, about 30 seconds.) Add some sweet peppers and hot giardiniera. Serve with the hot jus for dunking.enjoy! ♥

Red Wine Beef Stew ♥

Here is a wonderful hearty healthy fall dish. Red Wine Beef Stew. I have posted 2 options one regular stove top version, and one slow cooker version. enjoy! ♥

Ingredients ♥

fresh black pepper

all-purpose flour

2 tablespoon olive oil

2 cups dry red wine, ( Pinot Noir or Merlot)

3 cups low-sodium beef broth

1 large yellow onion, diced

4 cloves garlic, minced

3 sprigs fresh thyme, leaves removed

1 bay leaf

1 teaspoon dried Italian seasoning, crushed between fingertips

4 small to medium carrots, sliced into 1/2-inch cubes

3-4 medium-ish Yukon Gold potatoes, peeled and cubed

3/4 cup frozen peas

3/4 cup green beans 

3/4 cup corn

Directions ♥ 

       Stovetop Method:  

Season the meat well with salt and pepper and place in a large mixing bowl. Add about 2 tablespoons flour and toss to coat. 

Heat 1 tablespoon of the oil in a large soup pot or heavy-duty saucepan. Brown the meat well on all sides in 2 batches so the pan isn't crowded. Remove the meat to a platter and reserve the juices.  

Turn the heat down to medium and add the remaining tablespoon oil with the onion, cook about 5 minutes; add garlic and cook until fragrant. 

Add wine, chicken broth, thyme, bayleaf, Italian seasoning, carrots, potatoes, peas,green beans,, the cooked beef and the juices. Season again with salt and pepper.  

Bring to a simmer and cook until meat is tender about 1 hour to 1 + 1/2 hours, tasting often and re-seasoning as needed. Remove bay leaf before serving.Enjoy!♥

Slow Cooker Method: 
Follow instructions above for browning meat and cooking the onions and garlic. Add them to a medium-sized crockpot along with the rest of the ingredients and cook on high 4-5 hours.enjoy! ♥

Game Day Slow Cooker Wings ♥

      Here is a perfect easy game day recipe using Campbell's sauce packets. You can find many other great flavors they carry here..http://m.campbellsauces.com/ 
      I entered into the daily food buzz publishers contest with this recipe. I think it's perfect and easy for anyone to make on game day, or any party you are hosting! enjoy! ♥

 

http://food.dailybuzz.com/#

Ingredients ♥

• 3 lbs chicken wings – about 16 wings
• 1/2 cup barbecue sauce
• 2 packets Campbell's Toasted Sesame Sauce packet
• 1 small yellow onion, diced
• 1 tbsp honey
• 2 tsp olive oil

Directions  ♥

1. Spray inside of slow cooker with cooking spray. Place the chicken wings inside. slow cooker.
2. In medium bowl, mix all the remaining ingredients until well combined.
3. Taste the sauce. Adjust flavors to suit your preference, if needed.
4. Pour sauce over wings.  Adjust temperature on slow cooker to low.
5. Cook chicken wings for about 3-4 hrs (if wings are frozen). If fresh
   cover and cook on LOW for 6 to 8 hours.

If  you are not going to be serving the wings right after they have cooked:  turn off slow cooker leaving the chicken wings inside until you are ready to put them in oven.
If  you are serving the chicken wings as soon as cooked in slow cooker: place the wings in a shallow baking pan.  Either pour a little of the sauce from slow cooker, or your favorite brand of bbq sauce over wings.
Place the wings in a preheated oven (400 degrees) for 20 min.  Serve.enjoy! ♥

Texas"skinny" pulled pork with slaw ♥

Summer is and here and here's a great Texas healthy pulled pork sandwich recipe, top it off with tangy coleslaw and enjoy! after all who says you can't use your crockpot in the summer?  ♥
I entered this recipe in Taste of Home  spring slow cooker contest see it here...http://www.tasteofhome.com/

Ingredients ♥

(makes 3 servings…ish)

1 ¾  lbs pork, fat trimmed this will equal about 1 ¼ lb
Salt-free BBQ Dry Rub spice- to taste Stubb's brand barbecue sauce -to taste   http://www.stubbsbbq.com/   
my coleslaw recipe... http://europeancutie.blogspot.com/2013/06/skinny-summer-coleslaw.html
Fresh cracked Black Pepper to taste
Buns (I use Whole Wheat)

Directions ♥

  Day 1-Trim the fat off of the pork and cover with the BBQ dry rub, massaging into the meat and let marine 24 – 48 hours in a pyrex glass bowl

  Day 2- DON’T touch!  

  Day 3- Morning: Pre-heat the oven to Broil and sear in the glass dish for 10 minutes. Place meat in the slow cooker with 2 oz water. Cover and set to low for 12 hours.Evening: Come home to the wonderful smell of the pulled pork!

 Shred the meat with two forks, and see how wonderfully it falls apart, the lovely moist meat!

  Mix the meat with BBQ to taste. Top off with a heaping of my "skinny" coleslaw,  and the BBQ-ed meat and enjoy!!! ♥

here's my "skinny" summer coleslaw recipe..  ♥   http://europeancutie.blogspot.com/2013/06/skinny-summer-coleslaw.html

Ingredients  ♥

• 6 cups shredded cabbage ( I use red and green)
• 1 carrot, shredded
• 2/3 cup mayonnaise light
• 2 tablespoons vinegar
• 2 tablespoons extra virgin olive oil 
• 2 1/2 tablespoons sugar, or to taste
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt, or to taste
•  1/2 cup chopped red or white onion 

Preparation  ♥

Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time. enjoy!
♥ Serves 4-6