Crock Pot Beef Short Ribs in Tomato Sauce

(This is not the picture of mine, I forgot to take one. Next time I make them, I will update with my picture)

Source
Modified from www.ThePioneerWoman.com

Recipe
8 whole Beef Short Ribs
1 Tablespoon Olive Oil
Salt And Pepper, to taste
4 cloves Garlic, Crushed
1 whole Medium Onion, Diced
1 cup Red Or White Wine (I used red)
1 can (28 Ounce) Whole Tomatoes
1 can (14 Ounce) Tomato Sauce
1 teaspoon Salt
¼ teaspoons Red Pepper Flakes
¼ teaspoons Ground Thyme

Heat olive oil in a heavy pot over medium-high to high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in oil, about 1 1/2 or 2 minutes per side. Remove to a plate. Pour out excess oil. Throw garlic and onions into pot. Stir to cook for a minute or two. While onions are cooking, put whole tomatoes, tomato sauce, red wine, salt, red pepper flakes and thyme into the crock pot. When the onions are done, add them to the crock pot, and stir everything around so it is nice and mixed. Using tongs, submerge the ribs down into the sauce so that no meat is showing. Cook on high for 3 1/2 to 4 hours. Serve over wheat pasta or just by themselves.

Serves 4

Nutrition Information
Calories : 385
Carbs : 21
Fat : 16
Protein : 24
Fiber : 6
Sugar : 10

Outcome
Absolutely delicious. When eating healthy, I get sick of eating chicken and turkey for every single meal, so it is nice to change it up every once in awhile and have some beef. I don't eat if often, but when I do, I enjoy every second of it. And with recipes like this, how could one not enjoy it. These ribs were wonderful, so tender. The meat just fell off the bone. I served it over wheat pasta, so it was like a really rich spaghetti sauce with these amazing ribs on top. It really was heaven. And as an added bonus, I had so much of the tomato sauce left over in the crock pot, that I was able to put it in a tupperware so that I can make spaghetti with it again in a couple of days. Needless to say, I cannot wait for that meal. The sauce was so rich and flavorful. The wine made all the difference. Yum!!

Crock Pot Coq Au Vin

(This is not the picture of mine, I forgot to take a picture. But mine looked similar)

Source
www.CrockPot365.blogspot.com

Recipe
6 to 8 frozen chicken thighs
6 slices cooked and crumbled bacon
8 oz sliced baby portabella mushrooms
1 cup baby carrots
1 chopped yellow onion
3 cloves chopped or minced garlic
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 cup chicken broth
1 1/2 cup red wine
2 large fresh thyme sprigs

Layer all ingredients in the crock pot in the order listed above. Cook on low for 8 hours (you could cook on high for 4 hours, but low allows the flavors to mesh longer.

Serves 6-8

Nutrition Information Per Serving As Written
Calories : 621
Fat : 34g
Protein : 14g
Cholesterol : 158mg
Sodium : 361mg
Carbohydrates : 17
Sugar : 6g
Fiber 3g

Nutrition Information Per Serving with My Revisions (Below)
Calories : 308
Fat : 17g
Protein : 14g
Cholesterol : 10mg
Sodium : 186mg
Carbohydrates : 17
Sugar : 6g
Fiber : 3g

My Revisions
I used defrosted chicken thighs and cooked the dish for 6 hours on low instead of 8 hours.
I removed the skin from the thighs.
I used turkey bacon instead of regular.

Outcome
This was super easy to put together. It only took about 3 minutes. It made the house smell amazing all day long. The final dish tasted absolutely perfect. It was so flavorful and delicious. You did not miss the skin on the chicken at all because of all the other wonderful flavors. My husband loved this dish as well and even went back for seconds. My son loved the chicken and carrots. A win all around. I am definitely adding this to my regular line up of dinners in our house.

Brownies

Source
Weight Watchers New Complete Cookbook

Recipe
3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
2 large eggs
1 egg white
1 cup sugar
1 1/2 teaspoons vanilla extract
2 ounces semi sweet chocolates
4 tablespoons unsalted butter

1. Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick spray.

2. In a large bowl, combine the flour, cocoa, baking powder, cinnamon and salt; mix well. In a medium bowl, combine eggs, egg white, sugar and vanilla; beat well to dissolve the sugar.

3. In the top of a double broiler over medium heat, combine the chocolate and butter. Melt, stirring frequently, for about 3 minutes. Cool 1 minute, then stir into the egg mixture; beat well to combine. Stir the chocolate mixture into the flour mixture until just combined. Scoop the batter into the prepared pan.

4. Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool on a wire rack before cutting into 16 brownies.

Serves 16

Nutrition Information
Calories : 127
Fat : 5g
Saturated Fat : 3g
Trans Fat : 0g
Cholesterol : 34mg
Sodium : 54mg
Carbohydrates : 20g
Fiber : 1g
Protein : 2g
Calcium : 15mg

My Revisions
The only change I made, is instead of using a double broiler to melt the chocolate and butter, I just stuck them in a glass bowl, and microwaved them for 15 seconds at a time, stirring in between each time, until they were just melted. Make sure not to cook too long, because it will burn and burned chocolate is bad.

Outcome
They are not the sweetest fudgiest brownies I have ever had in my life, but being a weight watchers recipe, that isn't what I would have expected anyways. For a sweet craving that doesn't blow your calorie budget for the day, these are a really good alternative. I would definitely make these again. They are very easy to make, and you don't have to feel guilty about eating just one.

Chicken Scallopini

Source
Adapted from www.ThePioneerWoman.com

Recipe
8 ounces whole wheat linguini
4 chicken breast filets
Salt and Pepper
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 carton of sliced mushrooms
½ cup white wine or chicken stock
Juice of ½ lemon
¼ cup half and half
½ cup frozen peas
1 tablespoon chopped parsley
¼ cup parmesan cheese

1. Cook the pasta according to package.
2. Season the chicken with salt and pepper on both sides.
3. In a large skillet, heat up olive oil and butter.
4. When it is slightly sizzling, add the chicken to the pan.
5. Cook for about 4 minutes on each side.
6. When they are done cooking, remove them from the pan and place on a separate plate.
7. Once the chicken is removed, add the mushrooms to the oil and butter mixture.
8. Stir the mushrooms around to coat them with the remaining oil and butter.
9. Pour in the white wine or chicken stock and the lemon juice.
10. Stir this around, scraping the chicken bits from the bottom of the pan.
11. Cook the mushrooms for a minute or two.
12. Once the liquid has reduced slightly, add in the half and half.
13. For an even lighter version, you can replace the half and half with more chicken stock. Or for a creamier version, you can replace the half and half with heavy cream. I choose half and half so I get a little of the creaminess, but not as many of the calories as heavy cream.
14. Stir the mixture together and then add frozen peas.
15. Let this cook for about 2 minutes and then add the parsley.
16. Stir it all together and let it cook for an additional minute.
17. When the sauce is finished, taste the sauce and add any additional salt or pepper as needed.
18. Pour the pasta down on the plate first, then top with the chicken, and pour the sauce down over the top.
19. Finish with the parmesan cheese on top.

Serves 4

Nutrition Information
Carloies : 446
Carbohydrates : 39
Fat : 17g
Protein : 39g
Fiber : 7g
Sugar : 3g

Outcome
First, let me say how obsessed I have become with www.thepioneerwoman.com. This woman is amazing, and every single recipe of hers leaves my mouth watering to taste. The only problem is she cooks with a lot of butter, cream, and other fattening things. So what I have done is taken her recipe, and adapted it to my more healthy guidelines. So, the results of this recipe....Outstanding. It was so good, I loved every bite. Healthy eating should not taste this good. This really proves that if you use good ingredients that eating healthy does not have to be boring or tasteless. This dish will definitely become a staple in my house. Yum!

Ground Turkey and Potato Casserole

Source
www.SparkPeople.com

Recipe
1 tablespoon extra virgin olive oil
20 oz ground turkey, 93% lean
10 small red skin potatoes, raw, quartered
1 cup low fat cheddar or colby cheese, diced
1 cup carrots, chopped
1/2 cup green peppers, chopped
1 cup onions, chopped
2 large eggs, fresh
1 cup nonfat milk

Brown onion, carrots, pepper and ground turkey in olive oil in a large skillet.
Quarter red skin potatoes and boil in water until slightly tender then drain.
Place turkey mixture into large casserole dish and add drained potatoes.
Sprinkle with grated cheese.
Whisk eggs and milk and pour over the top.
Bake at 350*F for 30 minutes or until the cheese is melted and slightly browned.

Serves 4

My Revisions
I used extra lean ground turkey instead of 93% lean.
I used baby dutch yellow potatoes instead of red, and I sliced them into flat slices rather than quartering them.
I did not use the carrots or the green peppers, since I did not have any on hand, and didn't want to go to the store.

Nutriton Information
Calories : 366
Fat : 15g
Carbohydrates : 15
Protein : 42g
Fiber : 2g
Sugar : 6g

Outcome
The recipe called for no spices, but I did season the ground turkey as I was cooking it. I just used some salt, pepper, garlic powder, and chili powder. I did not have the veggies on hand tonight when I made it, and really didn't want to go out in this cold to get some. However, I can see using any kind of veggies you have for this; mushrooms, zucchini, squash, broccoli, peas, etc. Anything would work with it. This seems like a good dish to use up any veggies you have that you need to use. It was very good, very easy to make, and ready in no time at all. I will definitely be making this again. My husband didn't like it very much, but he openly hates turkey, so I wasn't surprised he didn't like it.

Bacon Wrapped Chicken with Blue Cheese and Pecans

Source
www.FoodNetwork.com - Rachael Ray 30 Minute Meals

Recipe
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
Special equipment: toothpicks

Heat the oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

Serves 4

My Revisions
Instead of butterflying chicken breasts, I just bought chicken cutlets and they worked perfectly.

Nutrition Information
Calories - 322
Carbohydrates - 1
Fat - 20g
Protein - 39g
Fiber - 1g
Sugar - 0g

Outcome
This is my favorite meal to date. The chicken was so tasty, so flavorful and just delicious. You could make this a little healthier by using a slice of turkey bacon instead of a good thick cut slab slice, but I figure for 322 calories, it was worth splurging on the piece of really good bacon. It added so much flavor and gave it such a yummy smokey taste. The blue cheese and the pecans work perfectly together and make for a creamy center with a great texture. I cannot write how good this dish was. Just make it, trust me.

Chicken Tetrazzini

This is not my picture, it is from the website. I forgot to take a picture when I made it, but when I make the second batch, I will be sure to get a picture of what it actually looks like.

Source
www.CookingLight.com

Recipe
1 tablespoon butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
2/3 cup all-purpose flour
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 (1-ounce) slice white bread

Preheat oven to 350°.

Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.

Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.

Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.

Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.

To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Serves 12 (6 servings per casserole)

My Revisions
Instead of the sherry, I used white cooking wine.
Instead of 1/3 less fat cream cheese, I used fat free cream cheese.
Instead of vermicelli, I used whole wheat thin spaghetti.
Instead of white bread, I used wheat bread.

Nutrition Information Per Serving
Calories : 380
Fat : 12.2g
Protein : 33g
Carbohydrate : 32.7g
Fiber : 2g
Cholesterol : 66mg
Iron : 2.8mg
Sodium : 964mg
Calcium : 319mg

Outcome
This came out wonderful. I loved how creamy and full of mushrooms this was. But more than anything, I love that it made two casseroles, so I can have another meal to pop in the freezer next week sometime when I don't feel like cooking. My husband liked it as well and said he would definitely eat it again. He also said he didn't even notice that they were wheat noodles. Success!