Justbec
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Location: Paradise Lost
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Misc. Low Fat Recipes
CrockPot Recipe
Sausage and Potatoes
Makes: 6 servings. Prep: 15 minutes.
Cook: on high, heat for 4 hours or on low for
Ingredients
1 can (28 ounces) whole tomatoes in juice
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
11/4 pounds sweet or hot Italian turkey sausage
2 medium-size all-purpose potatoes, scrubbed
and cut into 1-inch pieces
1 large zucchini, halved lengthwise and cut into
1 -inch half moons
1 medium-size onion, cut into wedges
2 tablespoons plain bread crumbs
3/4 cup shredded pepper-Jack cheese
Directions
1. Add tomatoes and their juice to a 5- or 6-quart slow cooker. Break apart tomatoes with a spoon. Stir in Italian seasoning, garlic salt and pepper flakes.
2. Tuck sausages down into sauce. Add potatoes, zucchini and onion. Cover. Cook on high heat for 4 hours or on low heat for 8 hours.
3. Uncover pot and remove sausages. Slice into 1-inch-thick coins, and return to mixture, stirring gently, along with the bread crumbs. Serve in bowls; sprinkle each with shredded cheese
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11/16/2007, 6:54 am
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Justbec
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Registered: 06-2006
Location: Paradise Lost
Posts: 1610
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Re: Misc. Low Fat Recipes
Crockpot Recipe
Pork Roast with Peach Sauce
Makes: 8 servings Prep: 10 minutes.
Cook: 3 hours on high or 6 hours on low.
Ingredients
1 boneless pork loin roast (about 3 pounds), tied
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1 can (15-1/4 ounces) sliced peaches in heavy syrup
1/2 cup chili sauce
1/3 cup packed light-brown sugar
3 tablespoons apple cider vinegar
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch mixed with 2 tablespoons water
Cooked egg noodles, optional
Directions
1. Coat a 6-quart slow cooker with nonstick cooking spray. Place roast into slow cooker; season with onion salt and black pepper.
2. Drain peaches, reserving the syrup. In a bowl, whisk syrup, chili sauce, brown sugar, vinegar and pumpkin pie spice. Pour over meat; scatter peach slices over the roast.
3. Cook 3 hours on high or 6 hours on low.
4. Remove meat and allow to rest for 10 minutes. Spoon out peach slices and reserve. Place liquid in a small saucepan and bring to a boil over medium-high heat. Stir in cornstarch mixture and cook, stirring, for about 30 seconds until sauce thickens.
5. To serve, slice meat and scatter reserved peach slices over the top. Serve with sauce on the side and egg noodles, if desired.
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11/16/2007, 6:56 am
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Justbec
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Registered: 06-2006
Location: Paradise Lost
Posts: 1610
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Re: Misc. Low Fat Recipes
Crockpot Recipe
Mexican Pulled Pork Tacos
Makes: 8 servings at $1.94 each. Prep: 10 minutes. Slow
Cook: on high, heat for 5 1/2 hours.
Ingredients
1 medium-size onion, coarsely chopped
1 boneless pork shoulder roast or picnic roast (about 3 1/2 pounds)
1 medium-size sweet red pepper, cut into 1/4-inch squares
1 medium-size sweet green pepper, cut into 1/4-inch squares
1 can (14.5 ounces) jalape�o-flavored diced tomatoes
2 teaspoons ground cumin
11/2 teaspoons garlic salt
11/2 teaspoons dried oregano
1/2 teaspoon cayenne red pepper
1 jar (4 ounces) diced green chiles, drained
1 can (11 ounces) corn kernels, drained
3 tablespoons tomato paste
16 package directions
Garnish (optional):
1/2 cup fresh cilantro leaves, rinsed and patted dry
Sour cream
Directions
1. In 5- to 5 1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
3. Remove 11/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
4. Cut the pork roast into slices (see photo 1, at right). Shred the slices using 2 forks to pull the meat apart (photo 2). Add the shredded pork to mixture in the slow cooker (photo 3); heat through.
5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
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11/16/2007, 6:59 am
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Justbec
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Registered: 06-2006
Location: Paradise Lost
Posts: 1610
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Re: Misc. Low Fat Recipes
Slow Cooked Stuffed Cabbage Leaves
(makes 6 servings)
12 to 14 large green cabbage leaves
1 1/4 pounds (480 g) ground turkey breast
1/4 cup (60 ml) egg substitute
1 small yellow onion, minced
1 large clove garlic, minced
1 large tart apple, such as Granny Smith, peeled, cored, and minced
1 cup (158 g) cooked white rice
1 tablespoon (8 g) dried dill weed
2 tablespoons (16 g) chopped flat-leaf parsley
salt (optional)
freshly ground pepper to taste
cooking sauce
1 tablespoon (15 ml) olive oil
2 medium yellow onions, halved and thinly sliced
1 28-ounce (840 g) can no-salt-added crushed tomatoes, including the juice
3 tablespoons (45 ml) fresh lemon juice
1 tablespoon (9 g) hot paprika
1 teaspoon (5 ml) Worcestershire sauce
Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Drain again on paper towels and set aside.
In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper. Mix well.
Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 cup (about 100 g) of the turkey-rice mixture at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside.
In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; sauté until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and cook, uncovered, for another 5 minutes. Stir occasionally.
Place half of the sauce in the bottom of a 4-quart (4 l) or larger crockery slow-cooker. Arrange filled cabbage leaves, seam side down, on top of the sauce, making as many layers as necessary. Spoon the remaining sauce over the cabbage rolls. Do not stir. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.
To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once.
Per 2-roll serving: 251 calories (14% calories from fat), 27 g protein, 4 g total fat (0.7 g saturated fat), 28 g carbohydrates, 5 g dietary fiber, 64 mg cholesterol, 98 mg sodium
Diabetic exchanges: 3 very lean protein, 2 carbohydrate (1/2 bread/starch, 1/2 fruit), 3 vegetable)
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12/11/2007, 11:00 am
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