1 lb. ground chuck
1/2 C. onion, chopped
1/2 C. skim milk
1 egg, beaten
1/2 tsp. dry mustard
1/2 tsp. salt
vegetable cooking spray
Creole Sauce:
vegetable cooking spray
1/2 C. green peppers, chopped
3 Tbls. onion, chopped
3/4 C. fresh mushrooms, sliced
1~1/2 C. tomato juice
2 Tbls. water
1 tsp. cornstarch
1/4 tsp. dried whole thyme
Combine all ingredients, except cooking spray and Creole sauce, stirring until well combined. Shape into a loaf, and place in a 8~1/2 by 4~1/2 by 3 inch loaf pan coated with cooking spray. Bake at 350 degrees F. for 1 hour. Cool in pan 10 minutes. Invert meatloaf onto serving platter, and pour Creole sauce over top. Cut meatloaf into slices to serve. Creole Sauce: Coat a medium skillet with cooking spray. Place over low heat until hot. Add green pepper and onion. Sauté 2 to 3 minutes, or until tender. Remove from heat; add mushrooms and tomato juice. Combine remaining ingredients, stirring to blend. Add to skillet, and bring to a boil. Boil sauce, stirring constantly, 1 minute, or until thickened and bubbly. Serve hot.
1 pound skinned boned chicken breast or thighs, rinsed and cut into 3/4 inch pieces
4 C. chicken broth
2 C. diagonally sliced carrots
1 large onion chopped
2 Tbls. grated ginger root
3 garlic cloves minced
2 lemon grass stalks cut 1 inch pieces
Or 1 tsp. finely shredded lemon peel
1/2 tsp. crushed red pepper
1 can unsweetened coconut milk 15 oz.
1 medium red, yellow and/or green bell pepper cut 1/2 inch pieces
2 cans straw or button mushrooms-4 oz. each drained
1/4 C. snipped cilantro
1/3 C. chopped roasted peanuts
In a 3 1/2, 4 or 5 quart crockery cooker, combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper. Cover, cook on low heat setting 6 to 7 hours or high heat setting 3 to 3 1/2 hours. If necessary, skim off fat. Stir coconut milk, bell pepper, mushrooms and cilantro into chicken mixture. Cover, let stand 5 to 10 minutes. Remove and discard lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving.
1 lb. green beans
1/2 C. shallots, chopped
1 C. tomato, diced
4 oz. (1 C.) mushrooms, sliced
2 Tbls. margarine
2 Tbls. olive oil
salt
freshly ground pepper
Remove ends from beans. Leave beans whole or cut crosswise into 1~inch pieces. Place beans in 1 inch salted water (1/2 tsp. salt to 1 C. water). Bring to a boil and cook uncovered for 5 minutes. Cover and cool until tender, 5 to 10 minutes longer. Drain beans. Turn into a warm bowl; set aside. Cook and stir shallots, tomato and mushrooms in margarine and oil until mushroom are tender, about 4 minutes. Season with salt and pepper, to taste. Add vegetable mixture to beans and toss.
1 pound skinless boneless chicken
1 large red potato diced
1 1/2 C. frozen corn
1 medium onion chopped
1/2 C. chopped celery
3 Tbls. Dijon mustard
1/4 tsp. freshly ground black pepper
1/8 tsp. garlic powder
2 1/2 C. vegetable juice
1 can chicken broth
Rinse chicken, cut into bite-size pieces. Combine everything in crock pot, pour vegetable juice and chicken broth over all. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.
1 lb. fresh green beans, rinsed, cut into 2~inch pieces
1 envelope Golden Onion soup mix, dry
1 C. water
3 Tbls. butter, or margarine
1/3 C. slivered almonds, toasted
3 Tbls. freshly grated Parmesan cheese
1/8 tsp. paprika
Combine green beans, water and onion soup mix in medium saucepan. Bring to a boil. Reduce heat to medium low and cook until tender, about 15 minutes. Drain beans. stir in butter, or margarine, toasted almonds, and cheese. Spoon into a serving dish. Sprinkle with paprika, and serve.
1 pound sea bass cut in chunks
1 can sliced mushrooms 4 oz.
2 carrots peeled, sliced
1 medium onion chopped
1 small green pepper chopped
1 garlic clove minced
1 can tomato sauce-15 oz.
1 can beef broth-14 oz.
Salt to taste
1/8 tsp. seasoned pepper
1/2 tsp. leaf oregano
1 can clams with juice 7 oz.
1/2 pound shrimp peeled, de-veined
1 small lobster tail optional
1 package frozen crab meat thawed, and cartilage removed
Minced fresh parsley
Combine half of sea bass in crock pot with vegetables, garlic, tomato sauce, beef broth and seasonings, stir well. Cover and cook on low for 10 to 12 hours or on high for 2 to 4 hours. One hour before serving, turn on high and stir in remaining sea bass and seafood. Cover and cook on high for 1 hour or until done. Garnish with parsley and serve in soup plates.
1 pound rump roast
1 bottle chili sauce
4 oz. mushrooms sliced
1 onion
Salt and pepper
1/2 tsp. chili powder
1 dash cayenne pepper
Slice rump roast into 1 inch steaks and cube them. Place the meat into a hot skillet to sear and brown. Put the browned meat into the crock pot with the other ingredients. Deglaze the frying pan with 1/2 C. water and add to the pot. Cover and cook for 8 to 10 hours and serve hot on steak buns.
1 lb. fresh carrots, cut in 1/2–inch slices
1~1/2 tsp. crystal fructose
1 tsp. Dijon style mustard
1 tsp. curry powder
2 tsp. walnut oil
2 Tbls. raisins
2 Tbls. chopped fresh parsley
In a large saucepan, bring 1 inch of water to a boil. Place carrots in a vegetable steamer over boiling water and cover tightly. Steam 20 minutes and remove from heat. Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder. Heat walnut oil in a large skillet, then add carrots and raisins. Toss 2 minutes. Pour the sauce over the carrots and cook, stirring, to blend, 2 minutes more. Sprinkle with parsley.
1 pound Round steak
1 can Mushrooms, drained
1/2 C. Onions, chopped
1/2 tsp. Sugar
2 Tbls. Tapioca, heaping
1/2 tsp. Salt
1 can Tomato soup
2 tsp. Red wine vinegar
Salt and pepper, to taste
1/4 tsp. Ground cloves
Spray crock pot with Pam. Put onions and mushroom in bottom of crock pot. Cut all fat off of round steak and cut into four to six pieces, place on top of vegetables. Combine and add remaining ingredients. Cover crock pot and turn heat Low. Cook for 8-10 hours.
1 pound pork tenderloins to 1 1/2 pounds
1 medium onion chopped
1/2 C. chopped dried apple or apricot
1 bell pepper chopped
1 packet country gravy mix 1 oz.
1/4 C. honey
1/3 C. water
3 Tbls. low-sodium soy sauce
2 Tbls. cider or wine vinegar
1 tsp. garlic powder
Salt to taste
Freshly ground black pepper to taste
Place pork in crock pot with onion, dried apple, and bell pepper. Combine remaining ingredients, pour over pork. Cover and cook on low for 7 to 9 hours 4 to 5 hours on high.