Healthy Recipes for Moms

Minimize your dinnertime craziness!

Red Wine and Chicken Thighs in a Crockpot

Ingredients:

3 tablespoons flour

1/4 tsp salt

1/4 tsp black pepper

8 skinless chicken thighs (about 3 pounds)

5 garlic cloves thinly sliced, or 2 tsp jarred minced garlic

1/2 cup pitted prunes (sounds unappetizing, but it’s good)

1/4 cup green olives, with or without pimentos

2 tsp dried thyme

1 tablespoon grated lemon rind (optional)

1 bay leaf

1 cup orange juice

1 cup dry red wine

2 tablespoons honey

1/2 cup chopped fresh parsley (optional)

2 cups cooked brown rice or whole wheat couscous if you don’t have time for rice

Directions: Combine flour, salt, and pepper on a plate, and dredge chicken thighs in the flour mixture. Place garlic in the bottom of crockpot. Arrange chicken over garlic. Add prunes, olives, thyme, lemon rind, and bay leaf. In separate bowl, mix orange juice, wine, and honey together. Pour over chicken. Cover and cook on high for 1 hour, then on low for 7 hours; or on high for 2 hours, then on low for 4 hours. Serve over rice. Sprinkle with parsley if desired. Serves 4.

This recipe is from Cooking Light 1998.

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November 18, 2007 Posted by | Chicken, Entree-Crockpot or Stockpot | , , , , , , , , | 2 Comments

Crockpot Pork Barbecue North Carolina Style

Ingredients:

2 cups apple cider vinegar

1 1/2 tablespoons crushed red pepper

Salt and pepper to taste

1 4-pound boneless pork roast, cut in large chunks

Sandwich buns

Directions: Before planning to make this, beware that the vinegar smell can be pretty potent in the kitchen. In a bowl, mix the vinegar and spices together. Place the meat and vinegar mixture in a crockpot. Cover and cook on high for 1 hour and on low for 10 hours. (Or on low for 12 hours.) Shred the pork chunks using two forks. Until the meat is shredded, it will seem as if there is too much liquid. Serve alone or on buns.

October 28, 2007 Posted by | Entree-Crockpot or Stockpot, Pork | , , , | Leave a comment

Easy Crockpot Holiday Ham

Ingredients:

3 pound ham, bone in (larger or smaller depending on crockpot size) (no nitrites added, if you can afford it)

1 1/2 cup light brown sugar

Directions: Put 3/4 cup brown sugar on the bottom of the crockpot, insert the ham, and then rub the top of the ham with 3/4 cup brown sugar. Cook on high for 1 hour and on low for 6 hours.

Notes for moms:

1. This sounds uninspired, but it’s actually delicious, and an easy meal for serving a group.

2. Ham has so much sodium, nitrites, and fat that I wasn’t sure if I should include this recipe, but it sure is an easy roast for a holiday.

October 24, 2007 Posted by | Entree-Crockpot or Stockpot, Ham | , , , , | Leave a comment

Turkey Joes

Ingredients:

2 pounds ground turkey (1 pound lean breast meat, the other pound less lean)

1 onion, chopped

2 cans (15-oz) reduced sodium tomato sauce

1 can (6-oz) tomato paste

1/6 cup of sugar or less

1/3 cup red wine vinegar

2 tablespoons Worcestershire sauce

1 teaspoon liquid smoke

Salt and pepper

Directions: Brown turkey and onions in a skillet. Drain. Transfer to a slow cooker. Stir in remaining ingredients. Cook on high for 1 to 2 hours, then on low for 4 to 6 hours. Or cook on low for 7 to 8 hours. Serve over whole wheat buns. Serves 6-8.

Notes:
1. This is easy to double, if your crockpot can hold it.
2. It definitely tastes better when cooked for the times stated above. If you let it cook much longer in the crockpot, it is good, but not great.
3. If you don’t have a crockpot, use a dutch oven and cook over low heat for 6 to 8 hours, stirring occasionally.

October 23, 2007 Posted by | Entree-Crockpot or Stockpot, Ground turkey/chicken | , , , | Leave a comment

Turkey Chili

Ingredients:

1 pound lean ground turkey breast

1 small onion, chopped

1 (15-oz) can white kidney beans, drained and rinsed

1 (15-oz) can chick peas, drained and rinsed

1 (15-oz) can dark red kidney beans or black beans, drained and rinsed

3 (15-oz) cans no-salt added stewed tomatoes, undrained

1 cup water

2 celery stalks, chopped (optional)

1 bell pepper, chopped (optional)

¼ cup red wine vinegar or white vinegar

1 ½ tablespoons chili powder

1 teaspoons ground cumin

1 teaspoon dried parsley

1 teaspoon dried basil

½ cup red wine (optional)

Directions: Spray a large stockpot/dutch oven with cooking spray. Brown the ground turkey and onions until turkey is just cooked through. Drain the grease away. Add the remaining ingredients except for the red wine and bring to a boil. Reduce heat and simmer on low heat for 2 hours. Add the red wine and continue cooking for another hour. Serves 8.

Crockpot directions: Brown the turkey and onions in a skillet. Drain grease and transfer to crockpot. Add the remaining ingredients to the crockpot (except wine), and cook on high for 1 hour, then low for 4-5 hours. Or cook on low for 6-7 hours. Add wine, if desired, for the last hour of cooking.

Other notes:

1. It is easy to double this recipe and freeze the remainder for another meal or two.

2. I puree the vegetables (onions, peppers) until they’re unrecognizable by my kids.

3. Some kids might do better with only one kind of bean, if they’re fussy about having too many foods mixed together.

This recipe modified from 24hourfitness.com

October 23, 2007 Posted by | Entree-Crockpot or Stockpot, Ground turkey/chicken | , , , | Leave a comment