Posted in Beef, Easy, Main Courses, Rice, Slow Cook, Spices

Lowfat Beef Chili


It is winter time and what goes better on a cold, snowy night than a nice hot bowl of chili?  I put this recipe together with the idea of really enjoying a hearty meal that is light on the mid-section.  I did serve this with brown rice and although the rice adds calories, brown rice is much healthier then white rice so you can enjoy.  Stay warm and enjoy!

Low Fat Beef Chili

Serves 8

Prep Time: 15 minutes

Cook Time: 6 hours slow cooker or 2 hours stovetop cooking

Estimated values per serving:

Calories =   350 Fat =  6 grams

Ingredients:

1 onion – chopped

2 cloves garlic

1/4 cup Jack Daniels

2 – 2 ½ pounds London broil, cubbed

1 – 2 jalapenos peppers, seeded and minced

2 (12 ounce) jars chili sauce

1 can (28 ounces ) crushed tomatoes

2 – 3 dashes Tabasco sauce (optional)

1 tablespoon paprika

2 tablespoons chili powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon hickory smoke salt

1/2 teaspoon liquid smoke

1 teaspoon dried oregano

1 (15.5 ounces) can of red kidney beans or black beans

Directions:

1.    Heat a large pot on medium and coat with cooking spray.  Add beef and sauté for 5 minutes until browned. 

2. Add onions and saute for 5 minutes more then add garlic to sauté for 1 minute.  Add Jack Daniels and cook until liquid is absorbed.

3.    Add jalapenos, chili sauce, tomatoes, Tabasco sauce, paprika, chili powder, onion powder, garlic powder, hickory smoke salt, liquid smoke and oregano and stir.

4.    Once the mixture comes to a boil, you can lower the heat and keep on the stove to simmer for 2 hours, stirring occasionally, or transfer to a crock pot and set on high for 4 hours and low for an additional 2 hours.

5.    Stir in beans ½ hour before the chili will be served.  Serve hot.

Posted in Beef, Main Courses, Slow Cook, Vegetables

Beef Stew with Gnocchi


Beef Stew with Gnocchi

Serves 6

Slow Cooker or Crock Pot

Prep Time: 10 minutes

Cook Time: 5 ½ hours

Estimated values per serving:

Calories = 300                      Fat = 5 grams                        Points: 5

Ingredients:

1 pound London broil – cut into 1 inch pieces

3 tablespoons flour

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon fresh thyme (or 1 teaspoon dried)

1 package (8 ounces) baby bella mushrooms – sliced

8 ounces baby cut carrots

2 cloves garlic – minced

1 package (9 ounces) frozen pearl onions in cream sauce

1 ½ cups beef broth

¾ cup red wine

1 package (16 ounces) frozen gnocchi

Directions:

  1. Toss together steak, flour, salt, pepper and thyme in the slow cooker.  Add mushrooms, carrots, garlic, onions, broth and wine.  Set slow cooker on high and cook for 5 hours.
  2. Remove lid after 5 hours, stir stew and add gnocchi.  Cover and cook on high for 30 minutes.
Posted in Main Courses, Poultry, Rub, Slow Cook

Pulled BBQ Chicken


I made this for my son’s birthday party last night and did not get the chance to take a picture because we were so busy getting ready.  I also did not write the exact measurements down when I was preparing hot sauce but remember the ingredients.  You may want to add a little more of this or that as you make the sauce per your own individual taste and heat level.

Happy BBQ’ing!

Pulled BBQ Chicken

Serves 10

Oven or Crock Pot

Preheat oven 300o

Prep Time: 30 minutes

Cook Time: 3 – 4 hours

Estimated Values per Serving:

Calories: 300                        Fat: 6 grams                          Points: 6

Ingredients:

4 pounds chicken breast on the bone

1 pound chicken thighs on the bone

2 tablespoons brown sugar

2 tablespoons sweet paprika

1 teaspoon black pepper

¼ teaspoon cayenne pepper

2 teaspoons chili powder

BBQ Sauce Ingredients:

2 cloves garlic – minced

2 cups ketchup

1 jar (12-ounces) chili sauce

¼ cup water

2 tablespoons brown sugar

¼ cup molasses

½ teaspoon liquid smoke

2 teaspoons onion powder

3 – 4 dashes hot sauce

½ teaspoon powdered mustard

Directions:

  1. Remove skins from chicken pieces and arrange in a baking pan.  Combine brown sugar, paprika, black pepper, cayenne pepper and chili powder and whisk until combined.  Rub on chicken pieces.
  2. Cover baking pan with aluminum foil and cook for 3 – 4 hours.  Chicken will be ready when you can easily remove the meat from the bone with a fork.
  3. When the chicken is done, remove from the oven and cool to room temperature.
  4. While chicken is cooling, heat a sauce pot on medium heat, spray with cooking spray and add garlic.
  5. Cook garlic for 1 -2 minutes until slightly browned but not crisp.  Add ketchup, chili sauce, water, brown sugar, liquid smoke, onion powder, hot sauce and mustard.  Cook until heated and bubbly.
  6. Add hot sauce or other spices for taste.
  7. When chicken has cooled, shred meat off the bone by holding the chicken with a fork in one hand and scraping the meat off the chicken with a fork in the other hand.  Add chicken meat to a large serving bowl, stir in hot BBQ sauce and serve.

NOTE: If you cook the pulled chicken in advance you can re-heat in the microwave, or keep it hot in a sterno or place in a slow cooker set on “warm”.