Sunday, June 10, 2012

Yummy Dinners, Thank you Crock Pot

Its difficult to make dinners these days, but life is so much easier ith my Crockpot.

Here are a few I love and a few to try:

Slow-Cookin' Pulled Chicken

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein -- PointsPlus® value 3*

This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm!

1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!


Thanks Hungry-girl
French Dip

3 pound beef chuck roast, trimmed2 cups water½ cup soy sauce1 teaspoon dried rosemary1 teaspoon dried thyme1 teaspoon garlic powder1 bay leaf1 teaspoon pepper
8 French rolls, split
1.  Place roast in slow cooker.
2.  Add remaining ingredients except rolls.
3.  Cover and cook on high for 5 to 6 hours.
4.  Remove roast from broth and shred with two forks.
5.  Serve beef on rolls and serve broth in cups for dipping.
Cheddar Chicken Casserole
6 chicken breasts, boneless and skinless
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted

1. Lightly grease Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese.
2. Combine soup and milk, stirring well. Spoon over cheese; then sprinkle stuffing mix on top. Drizzle melted butter over stuffing mix.
3. Cook on low 8 to 9 hours or high 4 to 6 hours.

Tamale Pie

Filling Ingredients:
2 pounds lean ground beef
2 Tablespoons chili seasoning
1/4 teaspoon onion powder
2 cans (14 1/2 ounces each) stewed tomatoes, cut-up
1 can (14 1/2 ounces) kidney beans , drained and rinsed
1 can (4 ounces) chopped green chiles
1/2 cup water

Cornbread Topping Ingredients:
1 box (8 1/2 ounces) corn muffin mix
1 cup shredded Cheddar cheese

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