Crock Pot Apricot Glazed Short Ribs

An apricot and its cross section

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So excited about this recipe, its a bit of a challenge with the flavors Em trying out..But Im hoping for the best! I loved the Marmalade Sesame Orange Chicken I made in the crock pot, so I was trying to think what else I could do with these preserves I found. So I came across the same brand again..and it was in Apricot..For some reason BBQ short ribs came to mind, and then I thought why not glaze them in the Apricot preserves and then serve BBQ sauce on the side?! So here it is!

3 lbs of beef short ribs

2 small onions sliced thick

1 tbsp molasses

1/4 red wine vinegar

1/4 cup water

1 tbsp cornstarch ( set aside for later)

salt and pepper

Season short ribs with salt and pepper, sprinkle lightly with flour. Brown in pan on med high with 2 tbsp extra light olive oil.  Place onions in the bottom of the crock pit, add molasses, red wine vinegar and 1/4 cup water. Place short ribs on top of the onions. Pour Apricot preserves all over short ribs. Cover and set on low for 6 hours.

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Apple Cinnamon Pancakes

Sunday Morning breakfast can be quick and easy, and that s what I need some mornings! I always use this pancake Krusteaz because its low fat and high fiber as well, with a nice blend of whole wheat and white flour…Plus no one notices the difference 🙂

This AM I added in a snack pack size  of natural no sugar added applesauce and 1 tbsp cinnamon, and made them on the stove top. I chopped up a large beautiful Gala apple and cooked it for about 8 in on high with 1 tbsp butter, 1 tbsp brown sugar ,1 tbsp  cinnamon and added 1/4 cup of raisins . Placed on top of the pancakes and drizzled lite maple syrup on top…:) Lets just say the kids devoured it and actually enjoyed the cooked apples. As did my husband and I. Happy Sunday!

Sugar and Spice Salmon

Filet of an Atlantic Salmon

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Very excited to make this Salmon tonite for a friend of mine who loves Salmon! Adding a little sugar and spice to make it fun!

2 servings of Salmon

3 tbsp brown sugar

2 tbsp cinnamon

1 tsp nutmeg

1 tsp chili powder

salt and pepper

agave or honey

Mix ingredients in bowl except for agave or honey. Pre heat oven to 375. Rub in seasoning on each Salmon.. place in prepared baking dish and Bake for 35minutes. Drizzle agave nectar or honey over each fillet.

Serve with baked Arugula Stuffed Sweet Potatoes drizzled with balsamic glaze and olive oil.

Published in: on December 2, 2010 at 8:08 am  Comments (2)  
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Turkey Swiss Burgers with Mushrooms and Onions

Love making these turkey burgers because everyone in my family enjoys them..I always add a little pizazz to me and my husbands though! The kiddies get the  All- American cheese turkey burger and “orange fries”..I mean why tell them they are Sweet Potato fries..they would never touch them! Well maybe Ronnie, he will eat ANYTHING!

So my pizzaz to our burger was sea salt, pepper, 1 tbsp thyme, 1 tbsp basil and 1 tsp red pepper flakes…

Mushrooms and Onions=  placed 1 container sliced mushrooms and 1 small onion sliced…1 tsp nutmeg,1 tsp thyme, 1tsp fennel seeds, olive oil salt and pepper..Can be done on the stove top or place in a aluminum foil packet~ Cook 10-15 min..Try some of the left over shrooms on my recipe for Poached  Open Face Eggwich in the morning for breakfast..or dinner

Serve with toasted whole Wheat buns and a slice of low fat Swiss cheese…And of course “orange fries” 🙂 Spice them up with paprika, oregano, salt and pepper and 1 tsp cayenne pepper for mommy and daddy!

(WW point value 8  ) that’s counting the sweet potato fries as well 🙂

Roasted Orange Spiced Butternut Squash with Raisins

Using an orange zester to zest an orange.

Image via Wikipedia

I made this little side dish tonight while looking for something to go along with the chicken I thawed and pounded out into 3 servings ..I peeled and cubed a  large butternut squash..In the meantime, I put 1 cup of mixed raisins in a cup of warm water to soften them up. I had this large and ripe orange leftover from last weeks Crock Pot Orange Marmalade Sesame Chicken..So I couldn’t let it go to waste 🙂 And actually the kids benefited to because they got to enjoy Orange smile slices too.

Pre heat oven to 375~

On baking sheet lined with foil, place butternut squash on pan and drizzle with 2-3 tbsp olive oil. I had a large orange which I cut in half  and zested over the squash. I added sea salt, pepper, 1 tsp all spice, 1 tbsp cinnamon, 1 tbsp basil, 1 tsp ginger. I mixed in the raisins and all the spices together. Baked for about 25-35 min, giving it a good shake and stir half way 🙂 Once I plated them I drizzled them with Balsamic glaze to add a little pizazz.

After I placed the chicken into the baking dish I decided to incorporate the flavors from the butternut squash…So I juiced the orange over the chicken, cut the orange peel into little sections.. Seasoned chicken breasts with salt and pepper. Then added 1 tsp of dried mustard, 1tsp basil, and 1 tsp ginger. I placed to orange peels on each chicken breast and baked it at 375 with the squash for 20-25 mins.

These two ideas from the items I found on hand actually came out excellent! And the aromas while cooking were just so comforting. I love the smell of spices and oranges together. I often will add in small orange peels that I used and dried out to oil infusers and just fill my kitchen with this beautiful smell. (good to do after you’ve cooked seafood to FYI 🙂

Pumpkin Spiced Croissants

 

I just used a four pack of reduced fat Croissants and opened them up and spread 1 tbsp of pumpkin puree on each, a tbsp brown sugar, 1 tsp pumpkin spice, and 1 tbsp cinnamon,..Rolled them up and placed on prepared baking sheet. Sprayed with cooking spray and sprinkled with 1 tsp brown sugar and 1 tsp cinnamon..Baked at 375 for 15 minutes 🙂

Overnite Crock Pot Apple-Pumpkin Spiced Oatmeal

A pumpkin stem.

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Another great “set it and forget it” recipe, especially for Fall! I make this a lot for the weekend so that you get up to the wonderful smell of a Pumpkin breakfast…

2 cups rolled oats

4 cups water

1 cup pumpkin puree

1 tsp pumpkin spice

1 tbsp maple syrup

1 capful of l vanilla extract

1 tbsp cinnamon

2 tbsp agave nectar

1/2 cup 2% milk (to add in the am and stir )

1 tbsp brown sugar ( oh yeah!)

1/2 cup dried cranberries ( optional) 🙂

1 cup diced apples

Spray crock pot with cooking spray and add ingredients, mix together well

1/4 tsp salt

Creamy Pumpkin and Butternut Squash Soup

Cucurbita moschata 'Butternut'. Original descr...

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Roast butternut squash ( slice in half and then in half again, remove seeds and place face down in baking dish and add 1/4 cup of water.) in oven at 400 degrees for about 45-60 min.

1 can of pumpkin puree

4 cups fat free chicken broth

2 cups water

1 can of cannelloni beans; rinsed and drained

3/4 cup of fat free creamer

1 onion diced

3 cloves garlic diced

1 bay leaf

1 tbsp agave nectar

1 tsp ground cloves

1/2 tbsp nutmeg

2 tbsp cinammon

salt and pepper

After butternut squash roasted, cooled, peeled, and diced, heat up 1 tbsp olive oil in pan and cook onions and garlic for about 3 min. Add in beans and cook together for about 5 min. Season with salt and pepper. Add in squash, mix together well. In blender or food processor, put in the mixture and puree.Add in pumpkin and puree. Put onto large stock or soup pot on stove top. Add in spices and broth. Bring to boil and reduce heat. Slowly add in creamer and turn heat to low..simmer for about 30 minutes.

Serve with a sprinkle of fresh Parmesan cheese

Roasted Acorn Squash

Acorn squash

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Roasted Acorn Squash filled with cinnamon and 1 tbsp of brown sugar. Just slice acorn squash in half and place face down in baking dish and add 3 tbsp water. Bake for 30min. Flip over and add butter and spices. Bake another 10 minutes 🙂

Crockpot Chili and Cornbread

A wrinkly jack-o'-lantern

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Were having a pumpkin carving fun day with friends and family today, so I thought I would make some Chili and Cornbread to go along with this Fall themed day! Plus its always a “score” when Football is on! 🙂

3-4  lbs lean beef

1 onion diced

4 garlic cloves diced

1 green pepper diced

1 can diced tomatoes ( I use fire roasted) drained

1 small can tomato paste

1 can dark red kidney beans, rinsed and drained ( I use 2 cans)

3 tbsp cinnamon

2 tbsp chili powder

1 tsp cayenne pepper (optional..but adds a nice heat)

1 tbsp cumin

1 tbsp paprika

1 bay leaf ( remove when chili cooked)

salt and pepper

2 tbsp dark brown sugar

Brown  meat on med-high till almost cooked thru. Place in crock pot and add reaming ingredients and 3 cups of water. Mix well. Set on low. Will be done in 6 hours!

Serve with chopped red onions, finely shredded cheddar cheese and low fat sour cream on top! Can also serve it over brown rice or with Tortillas to scoop it up!

I’m making cornbread to go with mine! Use any simple cornbread mix, add in 1 cup of thawed corn kernels, 2 tbsp honey/agave, and 1 tsp cayenne pepper. Bake as directed and serve alongside the Chili 🙂

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