Sweet and Sour Kielbasa

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This is a quick and delicious, easy Weight Watchers friendly meal for any night of the week. Just add a baked potato or rice (I used brown rice) and a vegetable of your choice for the sides.

INGREDIENTS
1 cup diced onion (1 medium)
14 ounces turkey kielbasa smoked sausage, cut into bite-size slices
½ cup ketchup
¼ cup brown sugar, packed
1 tablespoon mustard
1 tablespoon Worcestershire sauce (or to taste)

INSTRUCTIONS
Ideal Slow Cooker Size: 2 to 4-Quart
Microwave the onions in a bowl, stirring occasionally, until they are softened. Scrape them into the slow cooker. Add the kielbasa, ketchup, brown sugar, mustard and Worcestershire sauce and stir to combine.
Cover and cook on LOW until heated through and gently bubbly, 4 to 6 hours.

Recipe seen on:
http://www.simplenourishedliving.com

Happy Crocking! – Amber

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BBQ RIBS

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These are so tasty that I do this one all the time, they are THAT good. The meat falls off the bone as you take them out of the crock pot!

INGREDIENTS
4 pounds ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoon vinegar
Salt and pepper to taste
2 tablespoons brown sugar
1 teaspoon oregano

DIRECTIONS
In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in slow cooker. Pour sauce over ribs and turn to coat.
Cover and cook on LOW 6-8 hours, or until ribs are tender.

Happy Crocking! – Amber

Macaroni and Cheese

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The cheesiest, creamiest mac and cheese dish I’ve ever made and therefore, is my favorite. This dish was named Mac Attack with Cheese and originated from an e-book called the ‘Southern Slow Cooker Bible’

INGREDIENTS
6 cups water
1 teaspoon salt
2 cups uncooked elbow macaroni
2 cups milk
1/2 teaspoon onion or garlic salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 (8-ounce) package processed American cheese loaf, cut in small cubes
2 tablespoons unsalted butter*
1/2 cup fresh bread crumbs*

DIRECTIONS
1. Place the water and salt in a large saucepan over high heat. Bring to a boil and add the macaroni. Cook for 6 minutes.

2. Meanwhile, in a lightly greased medium slow cooker, combine the milk, onion salt, pepper and paprika. Scatter the cheese into the milk mixture.

3. Drain the macaroni and immediately add to the slow cooker. Stir well to evenly blend. Cover and cook on low for 3 hours.

4. During the last 30 minutes of cooking, melt the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook, stirring constantly, for 3 to 4 minutes or until golden brown. Remove from heat and set aside to cool.

5.  Just before serving, sprinkle the bread crumbs over the top of the macaroni, sparingly*. Serve warm.

*Original recipe called for 4 tablespoons unsalted butter and 1 cup of bread crumbs. I cut it down to half and it was still too much, so I used sparingly.

Happy Crocking! – Amber

Olive Garden Pasta Soup

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My first ever meal that came out
excellent. It was a huge hit!

INGREDIENTS
2 lbs. Ground beef
1 onion, chopped
3 carrots, shredded
1 cup celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained 1 (16 oz.) can white kidney beans, drained
4 cups beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tobasco sauce
1 (20 oz.) jar Prego traditional spaghetti sauce
8 oz. Ditali pasta

INSTRUCTIONS
Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or on high for 4-5 hours.
Before serving, cook pasta according to package directions. Drain and add to soup.