Meatballs and Chicken Sausage

Mix together 1lb of lean ground pork and lean ground sirloin, 1 egg, 2 tbsp Italian Seasoning, salt and pepper, 1.3 cup fresh grated Parmesan, 1 tsp nutmeg, 2 slices of whole wheat bread picked into small pieces, 3 cloves of garlic minced..Form into meatballs and place on broiler pan, drizzle with olive oil and bake for 30 min at 350 degrees. Place in slow cooker with sauce, cover and cook low for about 4 hours.

I bought these beautiful italian Chicken Sausages with Fennel at Joesph’s Classic Market ( where I buy all my meats, fish and fresh and inexpensive) , that I also placed in a separate baking dish, pierced with a knife and baking along with the meatballs. When sausages done cooking slice into 1-2 inch pieces and throw them into the sauce.

I am “semi” baking the meatballs and chicken sausage, so that I can put them in a Slow Cooker or Crock Pot with sauce and cook on low for about 4 hours to incorporate all the flavors….

I also bought these nests of whole wheat linguine, which i will just add to boiling water later to cook the rest of the way..And of course extra Parmesan cheese.


Leftover Holiday Turkey to Turkey Vegetable Soup

The last of the turkey is going into the Crock Pot to make a delicious and healthy soup today! I shredded the leftover turkey meat and stuffed a leg and two wings into the pot.  I added zucchini, yellow squash, celery, carrots, green beans and onions. A Can of diced tomatoes, 4 cups fat free low sodium chicken broth, 4 cups water, 1 tbsp Italian seasoning, 2 bay leafs, 1 tsp red pepper flakes,1 tsp nutmeg, salt and pepper. Later, I’ll remove the turkey bones and skin and add a cup of brown rice pasta right towards the end. Then this soup will sit over nite in fridge and be our lunch for the next couple of days at work! 🙂

Kale and White Bean Soup

I did manage to squeeze it all in! Never drained the Kale after the saute because the kale soaked up all of the olive oil! Smells just wonderful! Cant wait to try it later 🙂

Click on the picture to get my recipe!

Published in: on November 22, 2010 at 9:40 am  Leave a Comment  
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Crock Pot Kale and White Bean Soup

Curly kale

Image via Wikipedia

After yesterdays fabulous feast, I did save the Pork bone to use in todays soup! My husband reminded me that this soup is very popular in Portugal but that they typically out in a couple Linguica or Chorizco sausage links…But that would take away from all the healthiness I try to maintain ( next time honey!)..However I think the pork loin will definatley add some flavor to this soup!

1 bag of Kale ( sauteed in pan with olive oil,onion,  garlic and salt and pepper)

4 cloves of garlic diced

3 carrots peeled and diced

3 stalks of celery diced

4 cups fat free low sodium chicken broth

2 cups water

1 16 oz can white beans undrained

1 tbsp Italian Seasoning

1 can of Italian diced tomatoes un drained

1 tsp red pepper flakes

salt and pepper

2 bay leaf

After sauteeing the Kale and draining on paper towels, place in crock pot with all the other ingredients. (I’m adding in pork bone with the extra trimmings, which will fall off the bone later today when I take it out! ) If you want to add some flavor, add in brown chicken sausage you buy at your local butchers or gourmet market…Peel back the casings and crumble while adding to the pan with olive oil, browning slightly and then placing in the crock pot…

Cover and Set the crock pot on low and return in 6-8 hours to a tasty and healthy meal 🙂 Top with Parmesan cheese and a little shake of hot sauce


Crock Pot Orange Marmalade Sesame Chicken

Another experiment and idea of mine came out so awesome this week…Who needs take-out Chinese food when you can just make this! Its a much healthier versions….Next time I think I might add 1 tbsp lite soy sauce and more zest…but otherwise this was delicious. I made Brown rice and then drizzled with dark sesame oil and toasted sesame seeds on top….:)

1-2 lb boneless skinless dark thighs,  seasoned and browned in onion and garlic and placed in the crock pot

1 orange juiced and zested

1 jar of marmalade preserves

1 tbsp ginger

2 tbsp honey/agave nectar

1 tbsp toasted sesame seeds

1 cup shredded carrots

1/4 cup lite soy sauce

1 tsp cayenne pepper (optional)

Placed all the other ingredients on top of the browned chicken and covered and cooked on low for 6-8 hours.

Top with sliced scallions or bean sprouts.. And of course additional toasted sesame seeds

Crock Pot Experiment #2! Slow cooker Chicken Roast with Veggies

Crock Pot Experiment #2

Here I go again..I’m having fun this week trying out new recipes! 🙂 Hoping this one turns out great! I just used some veggies I had on hand (garlic,carrots, celery, onions and fingerling potatoes) Layered on the bottom of the slow cooker and then added 1/2 fat free chicken broth. Placed a whole chicken on top and stuffed 1/2 a lemon and 5 cloves of garlic inside. Gave it a good rub down with olive oil, sea salt, pepper and Italian seasoning. Placed slow cooker on LOW…Results to follow 6-8 hours later!

Published in: on November 10, 2010 at 7:02 am  Comments (1)  
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Crock Pot Experiment Results are IN!

Added in whole wheat yolk-less noodles when I got home…So yummy! Also added in 1/4 cup fat free creamer and mixed together. Sprinkled with a little Parmesan cheese too 🙂

Published in: on November 8, 2010 at 5:58 pm  Leave a Comment  
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My Crock Pot Experiment

Yesterday while shopping for our Sunday meal..(which I bought portabella mushrooms and spinach and made a Whole Wheat Spinach and Mushroom Lasagna), I also picked up extra mushrooms and a bag of finely shredded cabbage. I was thinking along the lines of Swedish Meatballs, but I wanted put a healthy spin on it. So I thought lean ground turkey meatballs that would cook all day in a all natural Creamy Portabella soup with sliced portabella mushroom, onions and shredded cabbage.  I’m hoping that this comes out awesome, and well the aromas alone already are inticing!

I used 1.5 lb lean ground turkey: seasoned it with 1 tbsp fennel seeds, 1 tbsp all spice, salt and pepper, 1 tsp ginger, 1 tbsp paprika..Formed into small meatballs and added EVOO to pan and browned on both sides, using a baslamic glaze reduction at the end. Placed meatballs into the crock pot with the 2 containeers of 32 oz creamy portabella soup…Added then the mushrooms and bag of finely shreddeed cabbage. I chopped  one onion and added it to the pan that the meatballs were browned in, scraping up all the juices…then put into crockpot. Sprinkled extra ground pepper and cinnamon. Put the lid on and cooking it on low for 6 hours. Will serve over yolkless whole wheat noodles…

I have a feeling that this experiment will go well….:)


My “Do-Over” Chicken Chili to Pizza

Used my leftover Pulled Chicken Chile and made a Pizza! Just used BBQ sauce as a base and then strained the Chili, topped with chopped red onions, carrots and tomatoes..And of course low fat cheddar cheese! So good!

Crock Pot Pulled Chicken Chili

I love just using the crock pot..Because when its so hectic at work and I know I’m going to get out late..Its comforting to know that dinner is already ready on my counter top. Takes only 10 minutes to put together in the morning and a few additions when you get home. It makes life simple! And a added bonus too because its very healthy and low fat!

I had some chicken tenderloins in fridge that I was going to use for something else but forgot! But I knew I wanted to make I used the chicken instead of ground turkey.  Whats nice is that you put the chicken in raw and when you get home you just pull apart with a fork.. It becomes so tender and juicy!

Here’s what I did:

Turn crock pot on to Low. Places 1lb of raw chicken tenderloins in the crock pot. Season with salt and pepper.

2 cans of fire roasted tomatoes , undrained

1 can of pinto beans drained and rinsed

1 can of light red kidney beans drained and rinsed

1 small can of green chilies

2 cups of water

2 tbsp chili powder

1 tbsp cumin

1 tbspn paprika

1 tsp cinnamon

1 tsp cayenne pepper ( optional)

1 tsp nutmeg

1 bay leaf ( remember to remove before serving!)

Add all into crock pot and mix well! Cooks for 6-8 hours. I got home late again in 9 hours and turned it to Keep Warm , I took out all of the chicken and placed in a bowl and pulled apart with a fork and put back in!

I added 1 cup of thawed corn kernels and I made a pot of brown rice. Easy!  I chopped up some scallions to sprinkle on top. I have low fat cheddar cheese too! 🙂 These meals always make my husband very happy! He loves any meal he can eat out of a bowl! 🙂

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