Weekly Roundup - Living On Nothing Edition [Survival Today

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Living out of your Pantry: Meal Plans
by Amy Clark
Meal #5

Breadmaker Pizza Crust

Instructions follow for both a 1 ½# loaf and a 2# loaf

Ingredients 1 ½# loaf

* 7-8 ounces water
* ½ teaspoon salt
* 2 tablespoons olive oil or vegetable oil
* 3 cups all-purpose flour
* 1½ teaspoons active dry yeast

Ingredients 2# loaf

* 9-11 ounces water
* ¾ teaspoon salt
* 3 tablespoons olive oil or vegetable oil
* 4 cups all purpose flour
* 2 teaspoons active dry yeast

Combine all ingredients into bread pan. Select dough setting. When the unit signals that it is done, remove the dough. Pat the dough into a 12x15-inch jelly roll pan or greased 12-inch round pizza pan (1 ½# recipe) or 14-inch round pizza pan (2# recipe). Let stand ten minutes. Preheat oven to 400 degrees. Spread sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes or until crust is golden brown.

Toppings used: leftover mushrooms and broccoli from previous meals.

Pizza Sauce: Used can of crushed tomatoes and 2 cloves of freshly chopped garlic.
Meal #6

Mom’s Italian Meatloaf

Serves 6

Ingredients

* 1# lean ground beef
* 1 can of tomato sauce
* 1/4 c. oatmeal (can use more or less depending on how loaf is sticking together)
* 1 egg
* Lots of onion salt

Preheat oven to 350. Mix together ground beef, oatmeal, onion salt, egg, and half the can of tomato sauce. Mix together and then place into a greased loaf pan. Pour other half of the tomato sauce on top and sprinkle with onion salt. Cover with tin foil and bake for 45 minutes. Remove tin foil and then bake another fifteen.

Sweet Cornbread

Serves 12

Ingredients

* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2/3 cup white sugar
* 1 teaspoon salt
* 3 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil

Preheat oven to 400 degrees. Spray or lightly grease a nine inch round cake pan. In a large bowl combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan. Bake in a preheated oven for 20-25 minutes.

Roasted Baby Potatoes with Rosemary

Serves Four

Source: Rachel Ray’s 30 Minute Meals 2

Meal #7

Spaghetti with Meat Sauce

Serves 8-10

Ingredients

* 2 large cans of tomatoes
* 1 can of tomato paste
* 1 large can of tomato sauce
* 4 cloves crushed garlic
* 1# lean ground beef
* Extra-virgin olive oil to coat the pan
* Italian seasonings, salt, and pepper to taste
* Noodles (your choice)

Coat a nonstick skillet with extra-virgin olive oil. Add crushed garlic and cook until golden brown on a low heat (careful not to burn these). Add ground beef and cook until no longer pink. Drain meat and set aside. In your food processor add the two cans of tomatoes without the juice. Pulse until chunky and then pour into a large pot. Add the can of tomato sauce, tomato paste, and then using the can of tomato paste fill it with the juice from one of the cans of tomatoes. Add seasonings and meat and bring to a boil and then set to low heat to simmer. Cook pasta as directed and then serve with the sauce.

I also cooked a meal for a new mother that day so I put together an extra batch for her using ziti and topping it with mozzarella.

The remainder of the sauce was jarred to be used later in the week.

Breadmaker Italian Herb Bread

Yields one loaf. Instructions follow for both a 1 ½# loaf and a 2# loaf

Ingredients 1 ½# loaf

* 7-8 ounces water
* ¾ teaspoon salt
* 1 tablespoon vegetable oil
* 3 cups bread flour
* 2 tablespoons grated parmesan cheese
* ½ tablespoon dried parsley
* 1 teaspoon sugar
* ¼ teaspoon garlic powder
* 1½ teaspoons active dry yeast
* Ingredients 2# loaf
* 9-11 ounces water
* ¾ teaspoon salt
* 3 tablespoons olive oil or vegetable oil
* 4 cups all purpose flour
* 2 teaspoons active dry yeast

Ingredients 2# loaf

* 9-11 ounces water
* 1 teaspoon salt
* 1½ tablespoons vegetable oil
* 3½ cups bread flour
* ¼ cup grated parmesan cheese
* 1 tablespoon dried parsley
* 2 teaspoons sugar
* ½ teaspoon garlic powder
* 2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select French setting. Select crust setting if other than medium. When bread is done remove from pan.
Meal #8

Simple Pork Chops

Serves 4

Ingredients

* 4 boneless, skinless tenderloin chops
* 4 bay leaves
* Salt and pepper to taste

Heat an indoor grill to medium-high heat. Brush grill with extra-virgin olive oil so meat does not stick. Salt and pepper the pork chops and then put a bay leaf in the center of each one. Put the seasoned side down and then season the opposite side with salt and pepper. Cook for three to four minutes on each side.

Sweet Cornbread Stuffing

Serves 4

Ingredients

* Leftover cornbread
* 2 stalks of celery
* ½ of an onion
* Extra-virgin olive oil to coat the pan
* ½ can of chicken stock

Cut up celery and onion in small uniform pieces. Coat the bottom of a skillet with extra-virgin olive oil. Heat the celery and onion for about four to five minutes or until full cooked. Crumble up the leftover sweet cornbread (three large slices) and add that to the pan. Add ½ a can of chicken stock or just enough broth until the mixture sticks together. Cook for three minutes and then remove from the pan. Rest pork chops on top of the stuffing.

The other side dish prepared was frozen corn. Prepare as directed on the bag and add butter and seasonings to taste.

http://www.momadvice.com/food/pantry_planning6.aspx

Ranch Chicken

Serves 4

Ingredients

* 4 bone in chicken breast halves (preferably with skin)
* 1/2 c. Ranch dressing
* 1 c. Italian style breadcrumbs
* 1/2 c. grated parmesan (also grated Romano cheese is good)
* Salt and pepper to taste

Marinade chicken in ranch overnight or at least four hours. Preheat oven to 450. Combine breadcrumbs, cheese, sage, and salt and pepper. Coat breasts in breading and place in a 9X13” baking dish. Bake in oven covered for 20 minutes and then reduce heat to 350 and bake for 30 minutes. If you use boneless skinless breasts cook at 400 degrees for 20 minutes.

The side dish prepared was Chicken Flavored Rice a Roni and frozen broccoli.

Spaghetti with Turkey Meatballs

Ingredients

* Tomato Sauce
* 2 large cans of tomatoes
* 1 can of tomato paste
* 1 large can of tomato sauce
* 4 cloves crushed garlic
* Italian seasonings, salt, and pepper to taste
* Noodles (your choice)

In your food processor add the two cans of tomatoes without the juice. Pulse until chunky and then set aside. In the bottom of a large pot coated with extra-virgin olive oil, cook the crushed garlic. Add the can of tomato sauce, tomato paste, and then using the can of tomato paste fill it with the juice from one of the cans of tomatoes, and the tomatoes that were chunked in the food processor. Add seasonings and bring to a boil and then set to low heat to simmer. Cook pasta as directed and then serve with the sauce and meatballs.

Turkey Meatballs

Ingredients

* 1# ground turkey
* ¼ cup Italian breadcrumbs
* 2 tablespoons tomato paste (can be taken from the can)
* 1 egg, beaten
* Salt and pepper

Preheat oven to 400 degrees. In large mixing bowl combine ground turkey, bread crumbs, tomato paste, one egg, salt, and pepper. Shape into balls and placed on an ungreased cooking sheet. Bake for fifteen minutes or until no longer pink. Add the meatballs to your sauce and serve.
Meal #16

Chicken Tacos

Serves 4-6

Ingredients

* 1# boneless, skinless chicken breasts
* 1 tablespoon extra-virgin olive oil
* 2 cups water
* 1 cup salsa (mild flavored)
* 1 package taco seasoning
* 2 cups Minute Rice (uncooked)
* 8-12 tortillas

Heat oil in skillet. Add steak (or chicken) Cook until lightly brown. Stir in water, salsa, and seasoning mix. Heat to a boil. Stir in rice; cover. Remove from heat and let stand five minutes. Spoon into tortillas and top with shredded cheese.

The side dish that was prepared with this was tortilla chips and salsa.

http://www.momadvice.com/food/pantry_planning7.aspx

Amy’s Southern Sweet Tea

I swear I am famous for this tea and there is nothing to it. People come over and the first thing they ask is if I have any of my tea. My mother-in-law doesn’t even like tea, but loves my tea, which is quite flattering. Here is the embarrassingly easy recipe:

Ingredients

* 6 tea bags
* 6 cups water
* 2/3 cup sugar

In a pot boil six cups of water and six teabags to a boil. Allow to steep for a half hour. Remove tea bags from the water. Add 2/3 cup of sugar to the bottom of your pitcher. Pour in the hot tea and then top with cool water. Stir with a wooden spoon and serve with lots of ice.

Easy Brownies

During this month, I prepared two batches of these brownies. They are like a little piece of heaven and are so easy to make. If you are a brownie mix kind of mom, I guarantee that these are just as simple as the mix and are great to try when making your first batch of the homemade variety.

Ingredients

* 2 oz unsweetened chocolate
* 1 stick butter
* 1 cup sugar
* 2 eggs
* ½ cup flour
* ½ cup semisweet chocolate chips

Preheat oven to 375 degrees. In microwave, melt chocolate and butter for one minute. Stir and then heat again until melted; allow mixture to cool. In bowl beat sugar and eggs. Stir in the cooled chocolate, flour, and chips. Pour mixture into an 8x8” pan (not greased). Bake for fifteen to twenty minutes. Mixture will appear a little gooey due to the chocolate chips so be careful not to overcook them.
Snack #2

Heavenly Banana Bread

Yields 1 loaf

Ingredients

* 2 cups all purpose flour
* 1 t. baking soda
* ¼ t. salt
* ½ cup butter
* ¾ cup brown sugar
* 2 eggs beaten
* 1 t. vanilla
* ½ t. cinnamon
* 2 1/3 cups mashed overripe bananas (usually is about four bananas)

Preheat oven to 350. In a large bowl combine flour, baking soda, and salt. In a separate bowl cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake 60-65 minutes. Allow bread to cool ten minutes in pan and then turn onto wire rack.
Snack #3

Chocolate Butterscotch Cookies

Ingredients

* 4 ½ cups all-purpose flour
* 2 teaspoons baking soda
* 2 cups butter, softened
* 1 ½ cups packed brown sugar
* ½ cup white sugar
* 2 (3.4 oz) packages instant chocolate pudding mix
* 4 eggs
* 2 teaspoons vanilla extract
* 4 cups butterscotch chips

Preheat oven to 350 degrees. Sift together the flour and baking soda and set aside. In a large bowl cream together the butter, brown sugar, and white sugar. Beat in the instants pudding and mix until blended. Stir in the eggs and vanilla. Blend in flour mixture. Finally stir in butterscotch chips. Drop cookies by spoonful on ungreased cookie sheet. Bake ten to twelve minutes. Edges should be golden brown.

http://www.momadvice.com/food/quick_in_the_kitchen.aspx

Gettin’ Quick in the Kitchen
by Amy Clark

Wouldn’t it be nice if you had food prepared before you got home from work or if you simply had a few steps completed in the dinner-making process? Well, this can easily be done with some planning on your part. Here are a few of my own ideas and how I have saved time in the kitchen.

* Make two of whatever you are making for dinner. This really is one of the easiest ways to save time and requires very little effort on your part. If you are making lasagna for dinner, for example, you would just prepare two of them and freeze one of them for a night where you are in need of a quick meal. These frozen meals are great for when you are having dinner guests or someone you love is in need of a meal due to an illness, a birth, or a death. Just think of this as preparation that will make you a better mother, friend, and hostess.
* When cooking meat products always cook extra. Whenever I am cooking meat I always cook an extra pound and either store it in my freezer or fridge. This meat can be used for a casserole (which saves me a step in preparation later), can be given to my one year old son cut up for his meals, or used for sandwich meat (in the case of chicken or turkey). This has saved me lots of time on numerous occasions and also allows me to toy with the idea of making more complicated dishes because I do not have to go to the trouble of cooking the meat.
* When cooking meat products always cook extra. Whenever I am cooking meat I always cook an extra pound and either store it in my freezer or fridge. This meat can be used for a casserole (which saves me a step in preparation later), can be given to my one year old son cut up for his meals, or used for sandwich meat (in the case of chicken or turkey). This has saved me lots of time on numerous occasions and also allows me to toy with the idea of making more complicated dishes because I do not have to go to the trouble of cooking the meat.
* Double all of your cookie recipes. You can either freeze half the cookie dough (wrap this in plastic wrap then wrap over it with foil clearly labeling it) or you can freeze the cookies already baked in a plastic container. These are wonderful for last minute functions where you are required to bring a dish or snack. Who needs prepared cookies or cookie dough when you have a stocked freezer of it prepared by you? Just think of all the money you will save on your groceries by doing this?
* When cutting vegetables for a meal always prepare extra and place them in baggies to be used for healthy snacks for the children or for your casserole dishes. I would suggest that you not wash the vegetables beforehand; they will last much longer in your fridge. I always label the vegetables with the date of purchase as well so that you do not end up using out-of-date and less than fresh vegetables.
* Use your crock-pot! This is the greatest tool ever known to busy mothers. You can save even more time by preparing everything in it the night before. Then in the morning, when you are usually the busiest, you only have to plug it in for a delicious home-cooked meal. Please see my Quick and Easy Recipes section for some great recipes using your slow-cooker.
* Try your hand at once a month cooking. I personally do not use this method cooking only once a month because on many of the dishes I prepare, I enjoy eating them freshly prepared. There are many people who are very successful at doing this and have found that by cooking for one or two days that they can eat for an entire month. There are other options for doing this type of bulk cooking, but on a smaller scale such as once a week. By doing this in more manageable fragments, you can still save yourself a lot of time in the kitchen. Some books I would recommend for learning more about this are:

Frozen Assets: How to Cook for a Day and Eat for a Month
By Deborah Taylor-Hough
Once a Month Cooking

Frozen Assets Lite and Easy: How to Cook for a Day and Eat for a Month
By Deborah Taylor-Hough
* Always make plenty of leftovers and use them. Do not allow these to sit in your refrigerator untouched wasting both food and your precious time. Send them as lunches for your husband, reheat them for quick dinners, or use side dishes again pairing them with a new main course. You can also modify the leftovers. For example, if you have leftover mashed potatoes, you could add sour cream to them and top them with chives, roast garlic and add it to the potatoes, or make meatloaf but use the mashed potatoes for the center of the loaf. As you can see, with a little creativity you can make your side dishes something brand new with very little effort.
* Be adventurous in the kitchen, but be realistic. Trying new recipes is great, but realize your limitations as a cook and as a mother with a limited amount of time. Many times I have attempted dishes in gourmet cooking magazines that have turned disastrous and have caused me a lot of tears. Try new things, just try them on weekends where you have more time and try to avoid trying them when you have guests coming over. Nothing is more embarrassing then serving a dish that is inedible or having no dish at all to share with your guests. Try to learn from my experiences- everyone has limitations and you know what yours are.
* Cut your vegetables and fruits before you start on cutting meat, poultry, or fish. This will save you time because you will not need to wash the cutting board before cutting the meat.
* Make sure your pantry is always stocked. Nothing kills the cooking moment like not having the ingredients on hand that you need. Much of this can be prevented if you do your menu-planning and grocery shopping well.
* Wash your dishes as you prepare them will save you on clean-up time at the end. Make sure that your dishwasher is empty and ready for dirty dishes and fill as you go. By doing this, you can really relax at the end of your dinner.
* Use an egg slicer for slicing mushrooms- it saves a lot of time.
* Use an empty salt shaker for dusting powdered sugar on baked goods. It will dust more quickly without the clumps. You can also keep flour in a salt shaker to dust pans quickly- just store this right in the freezer.
* Prepare “special” meals for the family on the weekends when your spouse can help you with the children. This is the perfect time to try those gourmet recipes you have been dying to try, but just haven’t had the time.
* Enlist your helpers. I know that this can be messy, but let the kids participate in preparing the meal along with your spouse. By allowing the children to aid in the dinner-making process they will probably eat more of it and have a lot of pride in themselves because they helped you prepare it. This might not save on time, but it just might help get you that Mom of the Year Award you have been dying for.
* Boil your pasta and steam your vegetables at the same time. If you buy a splatter guard for your skillet, you can simply rest this on top of your boiling pot of pasta and throw your vegetables on top. Tada! Perfectly steamed vegetables and pasta using one pot.

http://www.momadvice.com/food/picky_eater_dinner_ideas.aspx

Be sure to check out our Picky Eater Survival Guide for more information on how to deal with the picky eater in your life.
Chicken Recipes

Amy’s Chicken Fingers

*Note that the best way to get any breaded chicken to be crispy (and not soggy) on both sides, is to put the chicken on a cooling rack that is placed on top of a cookie sheet. This will allow the air to circulate under the chicken, as well as on top of it, achieving a much crunchier bottom.

Ingredients

2 tablespoons butter
½ cup all-purpose flour
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 ½ pounds boneless, skinless chicken breasts, cut crosswise into strips (1 ½” thick)

Preheat oven to 425 degrees. Melt butter in rectangular pan, 13x9x2” in oven. Mix flour, paprika, salt, and pepper. Coat chicken with the flour mixture. Toss with melted butter in the pan. Bake uncovered for fifteen minutes. Turn chicken strips and bake ten to fifteen minutes longer.

Chicken Nuggets with Mustard Dipping Sauce

Serves Eight (five nuggets per person)

Ingredients

½ cup low-fat buttermilk
1 ½ pounds skinless, boneless chicken breast, cut into forty pieces
3 ¾ cups cornflakes (any brand will do)
1 teaspoon paprika
½ teaspoon sugar
¼ teaspoon salt
Cooking spray
½ cup prepared mustard
¼ cup honey
½ teaspoon grated peeled fresh ginger

To prepare chicken, combine buttermilk and chicken. Marinate in refrigerator for thirty minutes to tenderize the meat. Drain the buttermilk from the chicken. Next, preheat your oven to 375 degrees. Place cornflakes, paprika, sugar, and salt in a food processor; process until cornflakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place the chicken on a baking dish coated with cooking spray. Bake at 375 degrees for fifteen minutes or until done. To prepare sauce, combine mustard, honey, and ginger. Serve with the chicken.

Quick & Easy Chicken Parmesan

Serves Four

Ingredients

4 skinned and boned chicken breast halves
1 large egg beaten
½ cup Italian seasoned bread crumbs
2 tablespoons butter, melted
1 ¾ cup prepared spaghetti sauce (your choice)
½ cup shredded mozzarella
1 tablespoon grated parmesan cheese
¼ cup freshly chopped parsley

Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, an dredge in bread crumbs. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer for ten minutes. Sprinkle with cheeses and parsley; cover and simmer for five additional minutes or until cheeses melt.
Beef Recipes

Yield 4 Servings

Super Sloppy Joes

Ingredients
1 T. extra virgin olive oil
1 1/4 pound ground beef
1/4 cup brown sugar
1 T. McCormick Montreal Seasoning
1 medium onion chopped
1 small red bell pepper chopped
1 T. red wine vinegar
1 T. Worcestershire sauce
2 cups tomato sauce
2 T. tomato paste
4 crusty rolls

Heat oil and meat in a pan. Combine brown sugar and seasoning. Add this mixture to the skillet and combine. When meat is brown, add onion and red peppers. Reduce heat to medium and cook onion, red pepper, vinegar, and Worcestshire sauce with meat for five minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook mixture for five minutes. Serve on crusty rolls.
Main Dish/Pasta Recipes

Beer Battered Fish

*Note that that this can replace those fish sticks that your children love or and can even make the chicken nugget lovers happy. Be sure to put lots of ketchup on the side for the dip-lovers.

Ingredients

1 1/2 T vegetable oil
1 cup all-purpose flour
1/2 t. black pepper
1/4 t garlic salt
2/3 cup beer
2 large egg whites
2 cups dry bread crumbs (I used Italian breadcrumbs)
1/2 cup chopped fresh parsley
1 1/2 catfish or tilapia cut into four by one inch strips
Cooking spray

Preheat oven to 450. Coat bottom of a jelly roll pan with oil. Lightly spoon flour into a dry measuring cup. Combine flour, pepper, and garlic salt in large bowl. Add beer; stir well. Beat egg whites with mixer at high speed until stiff peaks form. Gently fold eggs into flour mixture. Combine breadcrumbs and parsley in a shallow dish. Dip each strip of fish into flour mixture, dredge in breadcrumbs. Place on prepared baking sheet. Coat strips with cooking spray. Bake at 450 for fifteen minutes, then broil fish sticks one minute or until tops are lightly brown.

Pizza Dough

*Note that this recipe actually yields three crusts. Two of these can be frozen for later use in a freezer-safe bag. You can also increase the amount of whole wheat flour (for a healthier crust) and omit the same amount of bread flour. Play around with the ratios until you achieve the desired taste and consistency that you enjoy. This is a family favorite in our house. The two other crusts can be used for calzones.

Ingredients

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 ½ cups warm water
2 tablespoons of extra-virgin olive oil
1 tablespoon salt
½ cup whole wheat flour
5 ½ cups bread flour

In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy (approximately ten minutes). Stir the olive oil, whole wheat flour, salt, and four cups of the bread flour into the yeast mixture. Mix in the remaining flour, ½ cup at a time stirring well after each addition. When the dough has pulled together, turn it out into a lightly floured surface and knead until smooth and elastic, about eight minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place (I set this bowl in my oven) to rise until doubled in volume; about one hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about ten minutes. Preheat the oven to 425 degrees. Shape your dough using a rolling pin and top with your favorite toppings. Bake for 20-25 minutes or until the cheese and crust are golden brown.

Cheese Ravioli

Serves Six

Ingredients

1 package frozen five-cheese ravioli
Salt
2 tablespoons olive oil
3 cloves of garlic
1 (28 ounce) can crushed tomatoes
1 can of tomato paste
1/2 to 1 teaspoon crushed red pepper flakes
Handful of basil

Bring a large pot of water to a boil. Add salt and the frozen ravioli and cook for two to three minutes or until heated through. Drain and set aside.

To a large skillet heated over medium heat, add oil, garlic (chopped), and red pepper flake. Cook together for one minute (be careful and don’t let the garlic get brown or burn). Add crushed tomatoes and tomato paste and allow to cook together. Place ravioli into the sauce and sprinkle fresh basil on top.

Spaghetti with Turkey Meatballs

Serves 6

Ingredients

1 pound spaghetti
Salt
2 tablespoons olive oil
3 cloves of garlic
1 (28 ounce) can crushed tomatoes
1/2 to 1 teaspoon crushed red pepper flakes
1 can of tomato paste
1 cup beef broth
Handful of basil

1 pound all white meat ground turkey
¼ cup of breadcrumbs (more if needed to hold shape)
2 Tablespoons of tomato paste
1 egg
3 Tablespoons of beef broth
Handful of parmesan cheese & parsley
Salt and pepper

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Add salt and the penne pasta and cook as directed or until al dente. The penne will continue to cook in sauce, later.
To a large skillet heated over medium heat, add oil, garlic (chopped), and red pepper flake. Cook together for one minute (be careful and don’t let the garlic get brown or burn). Add crushed tomatoes and tomato paste and allow to cook together. Add beef broth and allow the sauce to simmer while you make the meatballs. In a large bowl mix together turkey, bread crumbs, tomato paste, egg, beef broth, handful of cheese, handful of parsley, and salt and pepper. Shape into meatballs (any size, just make sure they are all the same size for even cooking) and bake the meatballs for fifteen to twenty minutes or until cooked thoroughly. Carefully remove meatballs from the baking sheet and add them to the sauce along with a handful of torn basil leaves. Drain and add cooked pasta to the pan and mix together with the red sauce
Side Dishes

Cheesy “Fried” Potatoes

Ingredients

5 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin
1 teaspoon dried thyme, eyeball it
1 teaspoon dried oregano, eyeball it
¼ cup Asiago, Romano, or Parmesan cheese

Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven (five hundred degrees or as high as your oven will go) for 25 minutes. Turn potatoes once, half way in the cooking process. In the last five minutes of cooking time, sprinkle cheese on top and cook just until the cheese melts. Serve fries hot from the oven. Sprinkle with more cheese if desired.

Slow Cooker Macaroni & Cheese

Ingredients

8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 ½ cups milk
2 eggs
Salt and pepper to taste

In a large pot cook macaroni pasta as directed; drain. In a large bowl, mix together 3 cups of the sharp Cheddar cheese, cooked macaroni, evaporated milk, milk, eggs, salt and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining one cup of shredded sharp cheddar cheese. Cook on low for five to six hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

Sunday Dinner Mashed Potatoes

Serves eight

*Note that these potatoes can be prepared in advance except for the baking. You can prepare these in advance and store them either in your refrigerator or these even can be frozen. If you decide to freeze them, unthaw them completely overnight in the refrigerator and then bake as directed. These are the perfect side dish for those holiday dinners when you want them prepared in advance.

Ingredients

5 pounds potatoes, peeled and cubed
1 cup (8 ounces) low or nonfat sour cream
2 packages (3 ounces each) 1/3 less fat cream cheese, softened
2 tablespoons butter, divided
Salt and pepper to taste

Place potatoes in a large pot and cover them with water. Cover the pot and bring the potatoes to a boil. Cook for 20-25 minutes or until very tender: drain well. In a large mixing bowl, mash potatoes. Add sour cream, cream cheese, two tablespoons of butter, and salt and pepper. Transfer to a greased 2-qt. baking dish. Dot the top with one tablespoon of butter. Bake uncovered at 350 for twenty to twenty-five minutes or until heated through.

Rosemary & Cheese Breadsticks

Ingredients

1 cup grated Parmesan, Asiago, Romano cheese (made by Kraft in the dairy aisle)
1 teaspoon chopped fresh rosemary leaves
1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
1 tablespoon olive oil

Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. Pour cheese and chopped fresh rosemary on a paper plate to roll the dough in. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket or tall glass and serve.

Sweet Cornbread

Serves Twelve

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 teaspoons baking powder
3 cups of water
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees. Spray or lightly grease a nine inch round cake pan. In a large bowl combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan. Bake in a preheated oven for 20-25 minutes.
Desserts

Banana Crumb Muffins

Ingredients

1 1/2 cups all-purpose flour
1 t baking soda
1 t baking powder
1/2 t salt
3 bananas, mashed
3/4 cups white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/2 cup packed brown sugar
1/8 cup all-purpose flour
1/2 t ground cinnamon
1 T butter

Preheat oven to 375. Lightly grease ten muffin cups or line with muffin papers. In a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. IN a small bowl, mix together brown sugar, flour, and cinnamon. Cut the butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for eighteen to twenty minutes, or until a toothpick inserted into center of muffins comes out clean.

For a lower fat version use half butter & half applesauce- they taste just the same! These muffins are just as good as you would get at any local bakery. They are best served warm. My husband and son gobble batches of these up in minutes. Individually wrap them in saran wrap for a quick breakfast or snack as you are running out the door. I fill a basket of them and set them out for easy access.

Chewy Granola Bars

Ingredients

4 ½ cups rolled oats
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup butter
¾ cup light corn syrup
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips
¼ cup creamy peanut butter
1/2 t ground cinnamon
1 T butter

Preheat oven to 325 degrees. Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter, light corn syrup, brown sugar, and peanut butter. Stir in the two cups of assorted chocolate chips (you can also use chocolate chips, raisins, or nuts). Lightly press the mixture into the prepared pan. Bake at 325 degrees for 18 to 22 minutes or until golden brown. Let cool for ten minutes and then cut into squares. Let bars cool completely (very important) before removing or serving.

I also individually wrap these in saran wrap for a snack on the go. I fill a basket of these and set them out for everyone to enjoy.

Monkey Bread

Ingredients

2 cans regular size refrigerator biscuits
½ cup brown sugar
¾ cup white sugar
1 t. cinnamon
½ cup melted butter

Mix sugar and cinnamon. Cut each biscuit into four pieces and roll each piece in butter then sugar mixture. Layer in large loaf pan or 9” square pan that has been lightly greased. Pour any remaining butter over the top. Bake at 350 for 25030 minutes or until golden brown. Cool and pull apart to eat with your hands. This is great to eat while enjoying a Curious George book.

Spider Cookies

Ingredients

2 ½ cups semisweet chocolate chips
¼ cup milk
½ cup peanuts
¾ cup chow mien noodles

In a small saucepan, heat the chocolate chips and milk until the chocolate is thoroughly melted. Stir in peanuts and chow mien noodles. Drop a teaspoonful of batter at a time on wax paper. Stick in chocolate covered chow mien noodles for spider legs. Cool and allow setting before packaging. Eat these while reading The Itsy Bitsy Spider

Low-Fat Snickerdoodles

Ingredients

1 3/4 cups all purpose flour
1/2 t. baking soda
1/2 t. cream of tartar
1 cup sugar
1/2 cup butter, softened
1 T. corn syrup
1 t. vanilla
1 large egg
3 T. sugar
2 t. ground cinnamon
Cooking spray

Preheat oven to 375. Combine flour, baking soda, and cream of tartar, stirring with a whisk. Combine one cup of sugar and butter in another large bowl, and beat with a mixer at medium speed until blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for ten minutes. Combine 3 T. sugar and cinnamon stirring with a whisk. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls two inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375 for five minutes (cookies will be slightly soft). Cool on baking sheets for two minutes. Remove cookies form pans, cool completely on wire racks.

http://www.momadvice.com/food/pumpkin_ideas.aspx

Oh, Glorious Pumpkin
by Amy Clark

I could go on and on about why autumn is my most favorite season of all for my family, but if I have to limit it to one word, it would be PUMPKINS! Fall is the season to enjoy any and all things pumpkin and I welcome the season with open arms. The Pumpkin Spice Lattes return to Starbucks, the pumpkin pies, cakes, and muffins began making an appearance at my table, and the time spent decorating the pumpkins with my children is a time I look forward to and treasure throughout the year.

Pumpkins are an inexpensive treat for decorating and for eating. You shouldn’t feel limited by the traditional pumpkin pie though or even feel like you have to toss the pumpkin when the Halloween season is over. The beauty of a pumpkin is that you can enjoy them in new ways each season with the addition of a new pumpkin recipe or learning how to extend your pumpkin further.
Choosing a Good Pumpkin & Making it Last

You will want to pick a pumpkin that is fresh and firm. Avoid pumpkins that are bruised or have soft spots on them. You will also want to make sure that you pick a pumpkin based on your needs. Is the pumpkin going to be decorating your front step? Be sure that it sits upright. Will you be carving your pumpkin for a project? Look for a pumpkin that will have a nice smooth surface for you to work on.

Pumpkins that are not carved can last until after Thanksgiving, but may require being brought in at night. When pumpkin rinds freeze, the insides deteriorate and then collapse, that is why it is important to bring them in or cover them with a blanket to keep them warm.
Make Your Own Pumpkin Puree

First up, did you know that you can make your own pumpkin puree? It is very easy and a great way to get your money back on the pumpkins you bought. The Tightwad Gazette recommends not cutting into your pumpkin until after October 30th. Save the cut out portions in your fridge and the day after Halloween, you can begin to process it. Simply cut the flesh away from the skin and dice it, just as you would do with squash. Fill a pot with your cubes and add two inches of water to the bottom. Simmer the pot until the pumpkin is soft. Then all you have to do is run it through your food processor and you can freeze this into two cup portions (the equivalent size of the canned stuff). How easy is that? Heck, if you are super frugal you could just ask your neighbors what they are planning to do with their pumpkins and use those too! Few people take the time to do this, but why waste it? Just as a side note, when thawed, the puree will be more watery than the canned version. Just allow the water to drain out and use the pumpkin as usual.

Use Those Seeds

Pumpkin seeds can be a fun treat to eat with the children and can be a yearly tradition in your family. It is certainly time-consuming to separate the seeds from the pumpkin, but can be a fun activity for you to do with the kids. To toast pumpkin seeds you only need the seeds, vegetable oil, and a little salt. Preheat your oven to 375F and line a baking sheet with parchment paper. Toss the clean, dry pumpkin seeds in a bowl with a small amount of vegetable oil, just enough to coat, and toss with salt. Arrange in a single layer on the parchment-lined baking sheet. You can then bake these for 15-20 minutes, until golden. Cool on a wire rack and eat them by the handfuls.

Take Your Decorating to New Levels

Pumpkins are an inexpensive way to make any holiday table look rustic and rich. Smaller pumpkins look beautiful in a line on a table or mantle and can easily be made into candleholders by carving a spot for your tapered candles. By hollowing out your pumpkins, you can turn the hollowed pumpkin into a flowerpot to house a mum bouquet or you can use the pumpkin for serving food out of it. A quick search on the internet should yield thousands of ideas for ways you can put your pumpkins to good use!

Pumpkin Recipes to Try

With the zillions of pumpkin recipes out there, you should never be at a loss of what to do with pumpkin. Here are some of my family’s favorites, from our house to yours!

Creamy Pumpkin Pasta

* 2 garlic cloves
* 2 tbsp olive oil
* 1 pound package of Sweet Italian Turkey Sausage (removed from its casing)
* 2 cups pumpkin puree
* 1 can chicken broth
* ¼ cup half & half
* ½ cup sour cream (low-fat or fat free)
* ¼ tsp nutmeg
* 1 tsp salt
* ¼ tsp white pepper
* 1 tsp sage
* 2 tbsp fresh parsley, minced
* ¼ cup Romano Cheese, shredded
* 1 pound penne or rotini pasta

In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove turkey sausage and garlic from the skillet (I put it into the serving bowl we were going to use that evening, to cut down on dishes). Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the cream and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Roman and more parsley.

Amy’s Version of Starbuck’s Pumpkin Spice Latte

* 2 cups milk
* 1 cup very strong coffee
* 2 teaspoons vanilla
* 2 teaspoons sugar (or one packet of Splenda)
* 1 teaspoon cinnamon (plus extra for dusting)
* 2 heaping spoonfuls of pumpkin

Pour all of the ingredients into a pot and heat over medium-high heat until the coffee is steaming hot. Pour into mugs and top with whipped cream & cinnamon. Enjoy!

Pumpkin Pancakes

* 2 cups unbleached all-purpose flour
* ¾ cup sugar
* ½ teaspoon salt
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* ½ teaspoon cinnamon
* ½ teaspoon vanilla
* 3 eggs
* 1 cup sour cream
* 3/4 cup milk
* 1 cup pumpkin (canned or your homemade pumpkin puree)

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Makes eight servings.

If you want a really sweet pancake, substitute the cup of sour cream for one cup of French vanilla yogurt and decrease the sugar to a ½ cup.

Spiced Pumpkin Bread

* 3 cups sugar
* 1 cup vegetable oil
* 3 large eggs
* 1 16-ounce can solid pack pumpkin
* 3 cups all purpose flour
* 1 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon baking soda
* ½ teaspoon salt
* ½ teaspoon baking powder
* 1 cup coarsely chopped walnuts (optional)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

* Pumpkin Pie

* 2 9” pie shells
* 3 eggs
* 1 egg yolk
* ½ cup white sugar
* ½ cup packed brown sugar
* 1 teaspoon salt
* ½ teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* 1 ½ cups milk
½ cup heavy cream
* 2 cups pumpkin puree

Preheat oven to 425 degrees. IN a large bowl combine eggs, egg yolks, white sugar, & brown sugar. Add spices. Gradually stir in milk & cream. Stir in pumpkin. Pour into the pie shells. Bake for ten minutes in oven. Reduce heat to 350 degrees and bake for forty-five more minutes or until set.

Pumpkin Gooey Butter Cake (and Variations)

Cake:

* 1 (18 1/4-ounce) package yellow cake mix
* 1 egg
* 8 tablespoons butter, melted

Filling:

* 1 (8-ounce) package cream cheese, softened
* 1 (15-ounce) can pumpkin
* 3 eggs
* 1 teaspoon vanilla
* 8 tablespoons butter, melted
* 1 (16-ounce) box powdered sugar
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg.

Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

Variations:

For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

http://www.momadvice.com/food/slow_cooker_recipes2.aspx

One Month of Slow Cooking
by Amy Clark
Day #1

Roasted Chicken

Serves 4

Ingredients

* 1 whole chicken - approximately three pounds

Wash chicken inside & out (removing anything inside). Sprinkle seasoning of your choice on the chicken (Lawry’s, Mrs. Dash, salt, or pepper). Next put three balls of aluminum foil in the bottom of the slow cooker (this creates a rack so the chicken doesn’t soak in its own juices). Place the chicken in, breast side down, and cook on low for six to eight hours.
Nutritional facts per serving (daily value):
Total Fat 5g (8%)
Sat. 1g (6%)
Chol. 115mg (38%)
Carb. 0g (0%)
Fiber 0g (0%)
Sugars 0g
Calcium 20mg (2%)
Iron 1mg (8%)

Side Dish Fare:

Pair your roasted chicken with a side of rice, baked potatoes, or a mashed potato.

Amy’s Tips:

Shred any chicken that is leftover and place it in a freezer bag. Keep adding leftover meat to this bag until you have enough for a soup or casserole.

This tip can also be applied to any leftover side vegetable that you have. You can pat yourself on the back for saving that spoonful of veggies each night when you have a healthy homemade soup to eat.
Day #2

Sloppy Joes

Serves 8

Ingredients

* 2 pounds ground beef (or turkey)
* ½ cup chopped green bell pepper
* 1 teaspoon garlic powder
* 2 teaspoons prepared yellow mustard
* ½ cups ketchup
* 6 teaspoons brown sugar
* 1 teaspoon ground black pepper

In a medium skillet over medium heat, brown the ground beef and green pepper; drain off fat. Stir in the garlic powder, mustard, ketchup, & brown sugar; mix thoroughly. Pour into crock pot and simmer for (at least) two hours. Season with salt & pepper.
Nutritional facts per serving (daily value):
Calories 326kcal
Protein 31g (62%)
Total Fat 15g (24%)
Sat. 6g (31%)
Chol. 97mg (32%)
Carb. 16g (5%)
Fiber 1g (5%)
Sugars 13g
Calcium 33mg (3%)
Iron 4mg (21%)

Side Dish Fare:

Pair this dish with pretzels and baby carrots.

Amy’s Tips:

Leftover meat can be popped in the freezer for another night’s worth of meals.

For a creative alternative to the regular old Sloppy Joe, why not make Sloppy Joe Turnovers out of the leftover meat. Buy a tube of biscuits and roll each biscuit out into a 4” round. Place ¼ cup of the meat mixture in the center of each round and fold over the top. Seal edges firmly with a fork and bake for 15 minutes at 375 degrees. It is a great way to get children to eat their meat because it is discreetly pocketed and is a fun Friday night meal in our own home.
Day #3

Italian Veggie & Pasta Soup

Serves 8

Ingredients

* 2 lbs ground turkey
* 3 carrots - chopped very small
* 4 stalks celery
* 2 cans diced tomatoes - do not drain
* 2 cans red kidney beans - drained
* 3 cans beef broth
* 1 jar spaghetti sauce
* 8 ounces noodles - elbow macaroni works great

Brown the ground turkey in a skillet. Drain fat from turkey and place in the slow cooker. Add to the slow cooker all of the ingredients except for the pasta. Cook soup on low for seven to eight hours or on high for four to five hours. During the last thirty minutes (if on high) or one hour (on low) add the pasta.
Nutritional facts per serving (daily value):
Calories 694kcal
Protein 48g (96%)
Total Fat 14g (22%)
Sat. 4g (18%)
Chol. 115mg (38%)
Carb. 94g (31%)
Fiber 22g (90%)
Sugars 19g
Calcium 175mg (17%)
Iron 10mg (57%)

Side Dish Fare:

Serve with a loaf of crusty bread and a salad with all of your family’s favorite veggies.

Amy’s Tips:

If you plan to freeze the soup for leftovers, cook the pasta separately. When serving the soup, ladle in the pasta and then pour the soup on top. The pasta absorbs liquid and will not freeze as well as the rest of the soup. You can make a fresh pot of pasta when you unthaw the soup for another night and it will taste as fresh as the day that you made it.

If you have pasta leftover, keep it for a quick lunch for the kid’s. Just warm up a jar of spaghetti sauce and serve it over the pasta.
Day #4

Slow Cooked Pork Chops

Serves 4

Ingredients

* 4 pork chops - approximately 3 pounds
* 1 package onion soup mix
* 1 cup chicken broth

Place pork chops in the slow cooker. In a separate bowl, combine soup mix & chicken broth, stir. Pour over chops. Cook on low heat for six to eight hours.
Nutritional facts per serving (daily value):
Calories 158kcal
Protein 21g (42%)
Total Fat 6g (10%)
Sat. 2g (10%)
Chol. 60mg (20%)
Carb. 3g (1%)
Fiber 0g (0%)
Sugars 0g
Calcium 18mg (2%)
Iron 1mg (6%)

Side Dish Fare:

Why pay for a box of sodium-ridden box of rice when you can make your own homemade version. Throw in a little broccoli for even more color and a little added crunch to your side dish.

Amy’s Tips:

If you plan to freeze the soup for leftovers, cook the pasta separately. When serving the soup, ladle in the pasta and then pour the soup on top. The pasta absorbs liquid and will not freeze as well as the rest of the soup. You can make a fresh pot of pasta when you unthaw the soup for another night and it will taste as fresh as the day that you made it.

If you have pasta leftover, keep it for a quick lunch for the kid’s. Just warm up a jar of spaghetti sauce and serve it over the pasta.

Rice and Roni

Ingredients

* 1 tablespoon oil
* 1/2 pound pasta, vermicelli or spaghetti
* 1 cup long grain rice
* 1 small onion, chopped
* 1 tablespoon chopped fresh parsley leaves, or 1 teaspoon dried parsley
* 2 cups chicken or beef broth

Begin by placing the oil in a pot and breaking the dried noodles into 1/2 to 1-inch pieces. Turn on the heat and stir the noodles in the oil until they begin to brown slightly. Add the rice, onion, parsley, and broth. Stir mixture, cover tightly, and cook as you would regular rice, approximately 20 minutes. Fluff rice with a fork and serve.

Amy’s Tips:

When I made this for the first time, my husband didn’t even believe me when I told him that we were eating pork chops. The meat is so tender that it just falls off of the bone.

To avoid an overdose on sodium, make sure to purchase the sodium-free chicken broth for both the rice and the pork chops.
Day #5

Slow Cooker Beef Stew

Serves 8

Ingredients

* 2 pounds beef stew meat - cubed
* 2.5 cups carrots
* 2.5 cups potatoes
* 1 cup celery
* 1 can diced tomatoes - with the juice poured in
* 1 can beef broth
* 1 cup water
* 1 tsp ground mustard
* 3 sprigs rosemary

Put beef in a zipper bag with a 1/4 cup of flour and toss to coat. Brown the meat in a skillet and place on the bottom of the crock pot. Coarsely chop vegetables and place on top of the meat. Pour in the can of diced tomatoes with juice, can of beef broth, water, and ground mustard. Place sprigs of rosemary on top and cook on high for four hours or on low for six to eight hours.
Nutritional facts per serving (daily value):
Calories 281kcal
Protein 27g (54%)
Total Fat 8g (13%)
Sat. 3g (13%)
Chol. 59mg (20%)
Carb. 24g (8%)
Fiber 5g (18%)
Sugars 4g
Calcium 74mg (7%)
Iron 3mg (16%)

Side Dish Fare:

Serve with a tube of biscuits (for dipping) and a salad.

Amy’s Tips:

I like my stew to have more broth in it, but if you prefer a less soupier version, you can omit the can of beef broth and rely on the tomato juices & the juices from the meat to provide the broth for the dish.

Browning the meat can be skipped if you are short on time. You will not get as pretty of a color on your meat (or as good of flavor), but your family won’t notice the difference.
Day #6

Sticky Chicken

Serves 4

Ingredients

* 1 tbsp salt 2 tsp paprika
* 2 tsp dried oregano leaves
* 2 tsp dried thyme leaves
* 1 tsp pepper
* 1 tsp garlic salt
* 3 lb roasting chicken
* 1 cup chopped onion

In a small bowl, combine all ingredients except chicken and onion. Rub herb mixture inside and outside of chicken. Place in food storage bag; seal bag. Refrigerate overnight. Remove chicken from bag; stuff with onion. Place in crockpot on low 6-8 hours; high 2-4 hours. Chicken juices should run clear and chicken reaches 180*. Let stand 15 minutes before carving.
Nutritional facts per serving (daily value):
Calories 421kcal
Protein 72g (145%)
Total Fat 11g (16%)
Sat. 3g (13%)
Chol. 235mg (78%)
Carb. 5g (2%)
Fiber 1g (5%)
Sugars 2g
Calcium 55mg (5%)
Iron 4mg (20%)

Side Dish Fare:

Serve with a baked potato and corn.

Amy’s Tips:

This is my new favorite chicken. To me, it tastes like a rotisserie chicken (without the price tag!) because it has that slow-cooked flavor.

If you want the chicken to retain its shape in the cooker, rest the chicken on three balls of tin foil (to make your rack) and then it will not be resting in it’s own juices.

If you are calorie-conscious, avoid eating the skin. If you love a crisp skin, the oven can act like a slow cooker when the bird is roasted at 250 degrees for four hours uncovered.

Use any leftover chicken to throw on a salad for the next day’s lunch.
Day #7

Italian Sausage Spaghetti Sauce

Serves 8

Ingredients

* 1 package Italian Turkey Sausage - mild
* 2 cans crushed tomatoes
* 1 can petite diced tomatoes
* 1 can tomato paste
* ½ cup beef broth

Brown the turkey sausage in a large skillet. Place cooked sausage in the bottom of the slow cooker. Pour over the sausage all of the other ingredients, including any of your own Italian seasonings. Cook sauce on low for six hours or on high for three to four hours. Serve over your favorite pasta.
Nutritional facts per serving (daily value):
Calories 114kcal
Protein 11g (23%)
Total Fat 5g (7%)
Sat. 1g (7%)
Chol. 44mg (15%)
Carb. 7g (2%)
Fiber 2g (6%)
Sugars 4g
Calcium 38mg (4%)
Iron 2mg (11%)

Side Dish Fare:

Rosemary & Cheese Breadsticks

* 1 cup grated Parmesan, Asiago, Romano cheese – made by Kraft in the dairy aisle
* 1 teaspoon chopped fresh rosemary leaves
* 1 refrigerated breadsticks - (11-ounce)-container refrigerated breadstick dough
* 1 tablespoon olive oi

Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. Pour cheese and chopped fresh rosemary on a paper plate to roll the dough in. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket or tall glass and serve.

Amy’s Tips:

This sauce rivals anything you will ever get at any Italian restaurant. Your house will smell like heaven all day long. This is a great meal to entertain with and your guests will be drooling when they walk through your door.

Leftovers (if you have any left) can be served over another variety of pasta or frozen for a meal later in the month.
Day #8

Sloppy Giuseppes

Serves 8

Ingredients

* 5 pound roast
* 3 cups water
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 teaspoon oregano
* 1 teaspoon basil
* 1 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1 package Italian salad dressing mix
* ¼ cup red wine vinegar
* 1 tablespoon Worcestershire sauce

Trim excess fat from roast. Place roast in the slow cooker. Mix water with all seasonings and pour over roast. Mix vinegar and Worcestershire and pour over all. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in the slow cooker and cook on high until heated through, 15 minutes to 1/2 hour.
Nutritional facts per serving (daily value):
Calories 383kcal
Protein 64g (128%)
Total Fat 11g (18%)
Sat. 4g (20%)
Chol. 154mg (51%)
Carb. 1g (0%)
Fiber 0g (0%)
Sugars 1g
Calcium 63mg (6%)
Iron 6mg (32%)

Side Dish Fare:

Serve with chips and apple slices.

Amy’s Tips:

I served this to my sister-in-law who stated, “I want to drink the juice- it is so good.” It is perfect for any of your family gatherings or potlucks.

Buy the cheapest cut of meat possible for this dish. The meat will cook a long time and the slow cooker will tenderize even the toughest of meats.

Use a slotted spoon to serve meat on large buns or rolls to keep the juice from making buns soggy. Serve the juice in a small ramekin, on the side, for dipping your sandwich.

If you like a tangier beef, load up your slow cooker with more red wine vinegar & Worcestershire sauce (to taste).

http://www.momadvice.com/food/slow_cooker_recipes3.aspx

One Month of Slow Cooking
by Amy Clark
Day #9

Slow Cooker Taco Meat

Serves 6

Ingredients

* 1 taco seasoning packet (brand of your choice)
* 1 cup chicken broth
* 1 pound chicken breasts - boneless & skinless

Dissolve taco seasoning into chicken broth. Place chicken breasts in slow cooker and pour broth over them. With two forks, shred the chicken meat into bite-size pieces.
Nutritional facts per serving (daily value):
Calories 99kcal
Protein 18g (36%)
Total Fat 2g (2%)
Sat. 0g (2%)
Chol. 44mg (15%)
Carb. 2g (1%)
Fiber 0g (0%)
Sugars 0g
Calcium 12mg (1%)
Iron 1mg (4%)
Day #10

Slow Cooker Chicken Italiano

Serves 4

Ingredients

* 4 chicken breast halves
* 2 cups marinara sauce
* 1/3 cup chopped tomatoes
* 1/2 cup Italian Dressing

Place all ingredients in crock pot. Cover and cook on low for eight hours.
Nutritional facts per serving (daily value):
Calories 157kcal
Protein 2g (4%)
Total Fat 11g (17%)
Sat. 2g (8%)
Chol. 0mg (0%)
Carb. 13g (4%)
Fiber 2g (8%)
Sugars 9g
Calcium 30mg (3%)
Iron 1mg (6%)

Side Dish Fare:

Serve the chicken over a bed of angel hair pasta with a side of broccoli.

Broccoli

Bring a pot of salted water to a boil. Trim and wash broccoli. When water has been brought to a boil, then add broccoli to the pot. Cook for three minutes. Drain broccoli. Place broccoli back in the hot pot and put the lid on. By the time the angel hair pasta is cooked, you will have the perfect side of broccoli.

Amy’s Tips:

Use reduced-fat Italian dressing to save on fat & calories.

You can top this dish with mozzarella or parmesan cheese.
Day #11

Slow Cooker Chicken-Lickin’ Good Pork Chops

Serves 8

Ingredients

* 8 lean pork chops - 1 inch thick
* 1/2 cups flour
* 1 tablespoon salt
* 1 1/2 teaspoons dry mustard
* 1/2 teaspoon garlic powder
* 2 tablespoons oil
* 1 can cream of chicken soup - diluted w/ 1/3 c. water (10 oz can)

Mix dry ingredients. Dredge pork chops in mixture. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook 6-8 hours
Nutritional facts per serving (daily value):
Calories 214kcal
Protein 21g (43%)
Total Fat 9g (14%)
Sat. 2g (12%)
Chol. 61mg (20%)
Carb. 9g (3%)
Fiber 0g (2%)
Sugars 0g
Calcium 19mg (2%)
Iron 1mg (6%)

Side Dish Fare:

Serve with mashed potatoes & baby peas.

Amy’s Tips:

Don’t forget to trim the fat from your pork chops!
Day #12

Slow Cooker Sour Cream Salsa Chicken

Serves 4

Ingredients

* 4 skinless boneless chicken breast halves
* 1 package taco seasoning mix
* 1 cup salsa
* 2 tablespoons cornstarch
* 1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
Nutritional facts per serving (daily value):
Calories 132kcal
Protein 18g (35%)
Total Fat 3g (4%)
Sat. 1g (7%)
Chol. 47mg (16%)
Carb. 8g (3%)
Fiber 1g (4%)
Sugars 3g
Calcium 43mg (4%)
Iron 1mg (6%)

Side Dish Fare:

Serve over a bed of white rice and with glasses of cool lemonade.

Amy’s Tips:

This chicken can also be shredded and mixed with the rice for tacos.

Another alternative to this meal would be to shred the meat and serve it over egg noodles.
Day #13

Cheater’s Clam Chowder

Serves 10

Ingredients

* 2 cans condensed cream of potato soup - (10.75-ounce)
* 2 cans New England clam chowder - (10.75 ounce)
* 4 potatoes
* 2 cans minced clams (6.5 ounce)
* 1 quart half-and-half cream
* 1 pint heavy whipping cream

Mix cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker. Cover, and cook on low for 2-3 hours.
Nutritional facts per serving (daily value):
Calories 477kcal
Protein 13g (26%)
Total Fat 35g (54%)
Sat. 20g (99%)
Chol. 118mg (39%)
Carb. 29g (10%)
Fiber 3g (12%)
Sugars 3g
Calcium 191mg (19%)
Iron 7mg (37%)

Side Dish Fare:

Pair this creamy chowder with garlic-cheese biscuits and a salad..

Easy Garlic-Cheese Biscuits

Ingredients

* 2 Cups Original Bisquick
* 2/3 cup milk
* ½ cup shredded Cheddar Cheese
* ¼ cup butter or stick margarine melted
* ¼ teaspoon garlic powder

Heat oven to 450 degrees. Mix Bisquick, milk, and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by ten to twelve spoonfuls about two inches apart onto an ungreased cookie sheet. Bake eight to ten minutes or until golden brown. Mix butter and garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.

Amy’s Tips:

I am not a big fan of dumping a bunch of soup in a slow cooker and calling it a meal, but this recipe is too easy & too delicious to resist. Few of us would attempt making“real” homemade chowder, but how about a soup that tastes like homemade? Being a New Englander, I scoff at the chowders served in many places, but you would have to be a seaman to tell the difference between the homemade versions and this canned version.

Obviously the fat content is through the roof on this dish. To make the soup more figure friendly choose reduced-fat soups, fat-free half & half, and you can omit the whipping cream.

For a chunkier soup, use one can of minced clams and one can of whole baby clams.
Day #14

Paris Chicken

Serves 4

Ingredients

* 3 lb whole chicken cut up - or 3 whole chicken breasts, halved
* 1/4 cup white wine- can substitute with chicken broth
* 10 -3/4 ounce can condensed cream of mushroom soup
* 4 ounces sliced mushrooms
* 1 cup sour cream
* 1/4 cup flour

Place chicken in slow cooker. Season with salt & pepper. Mix wine & soup; pour over chicken. Add mushrooms. Cover and cook on low seven to nine hours or on high for three to four hours. Remove cooked chicken pieces to warm serving platter. Stir together sour cream & flour, stir mixture into mushroom gravy in slow cooker. Heat for thirty minutes on low.
Nutritional facts per serving (daily value):
Calories 634kcal
Protein 76g (153%)
Total Fat 27g (42%)
Sat. 12g (58%)
Chol. 261mg (87%)
Carb. 14g (5%)
Fiber 1g (3%)
Sugars 1g
Calcium 127mg (13%)
Iron 4mg (21%)

Side Dish Fare:

Serve sauce over chicken with rice, noodles, or mashed potatoes.

Amy’s Tips:

To lower the fat on this recipe, choose low (or nonfat) sour cream & reduced fat soups.
Day #15

Italian Beef Au Jus in Slow Cooker

Serves 10

Ingredients

* 6 pounds rump roast - trimmed
* 2 packages au jus gravy packets
* 2 packages dry Italian dressing mix
* 2 cans of beef broth

Place meat in crock pot. Combine remaining ingredients and pour over beef. Cook on low for six to eight hours.
Nutritional facts per serving (daily value):
Calories 527kcal
Protein 89g (178%)
Total Fat 16g (25%)
Sat. 6g (31%)
Chol. 156mg (52%)
Carb. 0g (0%)
Fiber 0g (0%)
Sugars 0g
Calcium 43mg (4%)
Iron 8mg (42%)

Side Dish Fare:

A side of oven steak fries & carrot sticks.

Oven Steak Fries

Serves 4

Ingredients

* russet potatoes - cut into thin wedges
* 3 tablespoons extra-virgin olive oil
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1 tablespoon steak seasoning blend - such as Montreal Steak Seasoning or, salt and pepper

Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.

Amy’s Tips:

For a different variation on the oven steak fries, use an Italian seasoning blend (instead of the steak seasoning, thyme, & oregano). During the last five minutes of cooking time, sprinkle the fries with freshly grated parmesan cheese. Pop the fries back in the oven for two more minutes and you will have Italian Cheesy Fries.

Buy the cheapest cut of meat possible for this dish. The meat will cook a long time and the slow cooker will tenderize even the toughest of meats.

Use a slotted spoon to serve meat on large buns or rolls to keep the juice from making buns soggy. Serve the juice in a small ramekin, on the side, for dipping your sandwich.
Day #16

Slow Cooker Lemon Chicken

Serves 4

Ingredients

* 3 pound broiler-fryer chicken - whole or pieces
* 1 tsp dried oregano
* ½ teaspoon dried rosemary
* garlic cloves - minced
* 2 tablespoons butter
* ¼ cup sherry wine or chicken broth
* ¼ cup lemon juice

Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crockpot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker. Cover, cook on low for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.
Nutritional facts per serving (daily value):
Calories 254kcal
Protein 32g (64%)
Total Fat 10g (16%)
Sat. 5g (24%)
Chol. 119mg (40%)
Carb. 3g (1%)
Fiber 0g (0%)
Sugars 2g
Calcium 24mg (2%)
Iron 1mg (8%)

Side Dish Fare:

Serve with a side of rice & a loaf of crusty bread.

Lemon Rice Pilaf

Serves 4

Ingredients

* 1 tablespoon extra-virgin olive oil
* 1 tablespoon butter
* 1 large shallot, finely chopped
* 1 1/2 cups long grain rice
* 1/2 cup dry white wine
* 3 sprigs of fresh thyme (approximately one tablespoon)
* 2 cups chicken broth or stock
* 1 cup water
* Fresh parsley
* 1 lemon, zested

Heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender. Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish. Serve next to the lemon chicken.

Amy’s Tips:

Cooking times may vary and I find that poultry has a tendency to overcook in my slow cooker. The newer models of slow cookers seem to heat much more quickly. It is a lot of trial and error, in the beginning, getting acquainted with your slow cooker. If the chicken seems overdone, reduce the cooking time the next time you make the dish. Older models may require a longer amount of cooking.

http://www.momadvice.com/food/slow_cooker_recipes4.aspx

One Month of Slow Cooking
by Amy Clark
Day #17

Scalloped Potatoes with Ham

Serves 6

Ingredients

* 3 lbs potatoes - peeled, thinly sliced
* 2 cups shredded cheddar cheese
* 2 cups chopped cooked ham
* 2 cans cream of chicken soup
* 1/2 cup milk
* 1/2 tsp garlic powder

Place potatoes in slow cooker. Mix cheese with ham. Mix with potatoes. Mix together soup and water. Add garlic powder and spices to taste. Pour over potato mixture. Cover, cook on high 4 hours.
Nutritional facts per serving (daily value):
Calories 380kcal
Protein 16g (31%)
Total Fat 15g (23%)
Sat. 9g (44%)
Chol. 48mg (16%)
Carb. 46g (15%)
Fiber 6g (23%)
Sugars 5g
Calcium 323mg (32%)
Iron 2mg (9%)

Side Dish Fare:

Serve with a tube of prepared biscuits and a tossed salad.

Amy’s Tips:

This dish can also be cooked in the oven at 350 degrees for 1 ½ hours.

Potatoes can take a long time to cook in a slow cooker, if they are not cut small enough, so be sure to cut the potatoes very thin. A good kitchen investment for this dish (and many others) is a mandolin vegetable slicer. This tool can help you achieve the perfect thinness to your potatoes and help to keep the size of each of them consistent.
Day #18

Slow Cooked Italian Meatloaf

Serves 8

Ingredients

* 1 lb ground turkey
* 1 lb ground beef
* 2 cups soft breadcrumbs
* ½ cup Marinara sauce
* 1 whole egg
* 2 tablespoons onion – chopped
* 1 1/4 teaspoon salt
* 1 Teaspoon Garlic Salt
* 1/2 teaspoon dried Italian seasoning. crushed
* 1/4 teaspoon pepper
* 2 Tablespoons Marinara Sauce
* 1/4 tsp garlic powder

Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. In a large bowl, mix ground beef, ground turkey, bread crumbs, 1/2 cup marinara sauce, egg, onion, salt, garlic salt, Italian herbs, garlic powder and pepper until well blended. Shape into a loaf. Place in slow cooker on top of foil. Spread 2 tablespoons marinara sauce over top. Cover tightly and cook on LOW for 5 to 6 Hours or on HIGH for 2 1/2 to 3 hours. Use ends of foil to lift out meat loaf and transfer to a serving platter.
Nutritional facts per serving (daily value):
Calories 309kcal
Protein 26g (51%)
Total Fat 13g (19%)
Sat. 4g (20%)
Chol. 104mg (35%)
Carb. 21g (7%)
Fiber 2g (6%)
Sugars 3g
Calcium 72mg (7%)
Iron 4mg (20%)

Side Dish Fare:

Serve with a side of mashed potatoes and corn.

Amy’s Tips:

Feel free to pour more sauce on top of the meatloaf, if you prefer a saucier meatloaf.

You can make this dish into a great lunch by putting the meatloaf between bread with a slice of provolone cheese and eating it as a sandwich.
Day #19

Swiss Chicken Casserole

Serves 4

Ingredients

* 1 package stuffing mix
* 4 chicken breasts (boneless & skinless)
* 4 slices of Swiss cheese
* 1 can of reduced fat cream of mushroom soup

Take 1 package of stuffing mix and mix both dry packets together. Do not add water yet. Place in a slow cooker (coated with cooking spray). Place the 4-6 boneless, skinless chicken breasts on top of the stuffing. Place the Swiss cheese on top of the chicken and then spread the reduced fat cream of mushroom soup on top of the chicken and cheese. Spread evenly. Drizzle 1/4-1/2 cup of warm water around the edges. Cook on low in slow cooker all day.
Nutritional facts per serving (daily value):
Calories 290kcal
Protein 26g (52%)
Total Fat 15g (23%)
Sat. 7g (34%)
Chol. 68mg (23%)
Carb. 12g (4%)
Fiber 0g (2%)
Sugars 2g
Calcium 254mg (25%)
Iron 1mg (7%)

Side Dish Fare:

Serve with baby sweet peas and a bowl of fresh fruit.

Amy’s Tips:

This dish can also be prepared in the oven at 350 degrees for one hour.
Day #20

Chicken Lasagna Florentine

Serves 8

Ingredients

* 2 cans cream of chicken soup - (10-3/4-oz) reduced-fat, reduced-sodium, undiluted
* 1 package frozen chopped spinach, thawed, and squeezed dry (10 ounces)
* 9 oz chicken - diced cooked chicken (two small or one large boneless skinless chicken breast)
* 8 oz sour cream - low-fat
* 1 cup milk
* 2 oz grated parmesan - (1/2 cup)
* 1/3 cup onion - chopped
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1/8 tsp ground nutmeg
* 9 uncooked lasagna noodles
* 1 cup mozzarella cheese - (4 oz) shredded part-skim

Combine first 10 ingredients in large bowl.

Spread about 1/4 cup sauce in bottom of a 5-quart slow cooker coated with cooking spray. Add 3 uncooked lasagna noodles, breaking noodles in half as necessary to fit slow cooker. Spread one-third of chicken mixture over noodles, sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half of remaining chicken mixture, and 1/3 cup mozzarella. Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.

Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 5 hours or until pasta is done.
Nutritional facts per serving (daily value):
Calories 242kcal
Protein 17g (34%)
Total Fat 14g (22%)
Sat. 8g (40%)
Chol. 59mg (20%)
Carb. 12g (4%)
Fiber 1g (6%)
Sugars 3g
Calcium 279mg (28%)
Iron 1mg (7%)

Side Dish Fare:

Serve with a tossed salad & a loaf of French bread.

Amy’s Tips:

A quick way to drain the spinach is to place the spinach in an old kitchen towel. Hold the spinach over the sink and squeeze the spinach (inside the towel) to drain it completely of any excess moisture.
Day #21

Tortellini & Turkey Divine

Serves 8

Ingredients

* 1 1/2 pounds ground turkey sausage – sweet
* 2 clove garlic– minced
* 2 small onions– chopped
* 2 cans whole peeled tomatoes- 16 ounce cans
* 1 1/4 cups dry red wine
* 5 cups beef broth
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 2 zucchini- sliced
* 1 green bell pepper- chopped
* 3 tablespoons chopped fresh parsley
* 1 package cheese-filled tortellini

In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley. Cover, and cook on Low for 4 to 6 hours. Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.
Nutritional facts per serving (daily value):
Calories 361kcal
Protein 25g (51%)
Total Fat 11g (18%)
Sat. 4g (20%)
Chol. 89mg (30%)
Carb. 33g (11%)
Fiber 3g (12%)
Sugars 4g
Calcium 130mg (13%)
Iron 3mg (16%)

Side Dish Fare:

Pair this with Rosemary & Cheese Breadsticks or a loaf of crusty bread (for dipping).

Rosemary & Cheese Breadsticks

Ingredients

* 1 cup grated Parmesan, Asiago, Romano cheese – made by Kraft in the dairy aisle
* 1 teaspoon chopped fresh rosemary leaves
* 1 refrigerated breadsticks - (11-ounce)-container refrigerated breadstick dough
* 1 tablespoon olive oil

Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. Pour cheese and chopped fresh rosemary on a paper plate to roll the dough in. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket or tall glass and serve.

Amy’s Tips:

Make sure to use wine that you can drink (with your dinner) when adding the wine to this soup. Cooking wines leave an awful flavor and are loaded with sodium.
Day #22

To Die For Pot Roast

Serves 8

Ingredients

* 1 beef roast - any kind
* 1 package dried brown gravy mix
* 1 package dried Italian salad dressing mix
* 1 package dried ranch dressing mix
* 1 cup water

Place beef roast in slow cooker. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for seven to nine hours.
Nutritional facts per serving (daily value):
Calories 441cal
Protein 28g
Total Fat 31g
Sat. 4g
Chol. 104mg
Carb. 10g

Side Dish Fare:

You can put vegetables (carrots & potatoes) into the slow cooker and cook them with the roast. This creates an all-in-one meal!

Amy’s Tips:

This roast is the best roast ever! It is a challenge, in our house, to have any leftover. If you want to add to the color of the meat sear it in a pan before placing it into the slow cooker.
Day #23

Slow Cooker BBQ Chicken

Serves 6

Ingredients

* 4 chicken breasts - can be frozen
* 2 cups ketchup
* 4 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1 tablespoon vinegar
* ½ teaspoon garlic powder

Mix together all ingredients (except chicken) in slow cooker. Add the chicken, coating each piece in sauce. Cook on high for four hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on toasted buns.
Nutritional facts per serving (daily value):
Calories 80kcal
Protein 2g (3%)
Total Fat 0g (0%)
Sat. 0g (0%)
Chol. 0g (0%)
Carb. 20g (7%)
Fiber 1g (4%)
Sugars 17g
Calcium 18mg (2%)
Iron 1mg (3%)

Side Dish Fare:

Serve with pretzels & a pitcher of lemonade.

Amy’s Tips:

The leftovers can be frozen and re-heated for sandwiches or can be used for BBQ pizzas. Purchase a prepared crust to save yourself some time. Cover the crust with the leftover BBQ chicken and then top with mozzarella cheese.
Day #24

Taco Soup

Serves 8

Ingredients

* 1 pound ground turkey
* 1 can chili beans with liquid
* 1 can kidney beans with liquid
* 1 can whole kernel corn with liquid
* 2 cans diced tomatoes
* 1 can tomato sauce
* 2 cups water
* 1 package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain & set aside. Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, & taco seasoning mix in a slow cooker. Mix to blend and cook on Low setting for eight hours.
Nutritional facts per serving (daily value):
Calories 347kcal
Protein 26g (53%)
Total Fat 6g (9%)
Sat. 1g (7%)
Chol. 44mg (15%)
Carb. 50g (17%)
Fiber 16g (65%)
Sugars 6g
Calcium 105mg (10%)
Iron 6mg (33%)

Side Dish Fare:

Serve with tortilla chips & Mexican Cornbread.

Mexican Cornbread

Serves 6

Ingredients

* 1/2 cup butter - melted
* 1/2 cup white sugar
* 4 eggs
* 15 ounce cream-style corn, canned - (15 ounce)
* 4 ounces chopped green Chile peppers (canned & drained)
* 1/2 cup shredded Monterey Jack cheese
* 1/2 cup shredded Cheddar cheese
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 4 teaspoons baking powder
* 1/4 teaspoon salt

Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilis, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Amy’s Tips:

You can top your soup with a dollop of sour cream and a sprinkle of cheese. You can also break your chips into it, just like you would with crackers, for a little extra crunch. Leftover soup can be frozen for another meal and served again with a fresh batch of cornbread.

http://www.momadvice.com/food/slow_cooker_recipes5.aspx

One Month of Slow Cooking
by Amy Clark
Day #25

Sour Cream Pork Chops

Serves 6

Ingredients

* 6 pork chops
* 1 can chicken broth
* 2 tablespoons flour
* 8 oz sour cream
* 1/2 cup flour
* 1/2 tsp garlic powder

Season pork chops with garlic powder and then dredge in ½ cup of flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker and pour chicken stock over the chops. Cover and cook on low for seven to eight hours. Preheat oven to 200 degrees. After the chops have cooked, transfer the chops to the oven to keep warm. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to high for fifteen to thirty minutes or until sauce is slightly thickened. Serve sauce over pork chops.
Nutritional facts per serving (daily value):
Calories 294kcal
Protein 24g (48%)
Total Fat 15g (23%)
Sat. 7g (35%)
Chol. 77mg (26%)
Carb. 16g (5%)
Fiber 0g (1%)
Sugars 0g
Calcium 65mg (7%)
Iron 2mg (10%)

Side Dish Fare:

Serve the chops over buttered egg noodles with a side of corn.

Amy’s Tips:

Don’t use dairy products (i.e. milk, sour cream, or cream) until the last thirty minutes of your cooking. These products can appear curdled if put in too early.
Day #26

Slow Cooker Tuscan Pasta

Serves 8

Ingredients

* 1 pound boneless skinless chicken breast - cut into 1” pieces
* 15 ounces red kidney beans, canned - rinsed and drained
* 15 ounces tomato sauce
* 29 ounces Italian-style stewed tomatoes
* 4 1/2 ounces canned mushrooms,
* 1 medium green bell pepper – chopped
* 1/2 cup onion- chopped
* 1/2 cup celery - chopped
* 4 cloves garlic – minced
* 1 cup water
* 1 teaspoon dried Italian seasoning
* 6 ounces spaghetti - thin, uncooked, broken into halves

Place all ingredients except spaghetti in crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender.
Nutritional facts per serving (daily value):
Calories 362kcal
Protein 30g (61%)
Total Fat 2g (3%)
Sat. 0g (2%)
Chol. 32mg (11%)
Carb. 58g (19%)
Fiber 16g (64%)
Sugars 7g
Calcium 134mg (13%)
Iron 7mg (37%)

Side Dish Fare:

Serve with steamed broccoli & a loaf of crusty bread.

Amy’s Tips:

When chopping the celery, chop extra for another soup. You can store this chopped celery in your freezer and pull it when making another dish where you need this ingredient.
Day #27

Lemon Pepper Cornish Hens

Serves 8

Ingredients

* 4 Cornish hens
* 28 oz chicken broth - (2 cans)
* 4 cloves garlic - minced
* 1 1/2 teaspoon lemon pepper seasoning

Season hens with lemon pepper, salt and sprinkle with minced garlic. Pour chicken broth in the slow cooker and carefully set hens into the broth. Cook for six to eight hours on low.
Nutritional facts per serving (daily value):
Calories 360kcal
Protein 52g (104%)
Total Fat 11g (17%)
Sat. 3g (14%)
Chol. 221mg (74%)
Carb. 10g (3%)
Fiber 0g (0%)
Sugars 0g
Calcium 52mg (5%)
Iron 3mg (14%)

Side Dish Fare:

Serve with Rice and Roni & a tube of crescent rolls.

Rice and Roni

Ingredients

* 1 tablespoon oil
* 1/2 pound pasta, vermicelli or spaghetti
* 1 cup long grain rice
* 1 small onion, chopped
* 1 tablespoon chopped fresh parsley leaves, or 1 teaspoon dried parsley
* 2 cups chicken or beef broth

Begin by placing the oil in a pot and breaking the dried noodles into 1/2 to 1-inch pieces. Turn on the heat and stir the noodles in the oil until they begin to brown slightly. Add the rice, onion, parsley, and broth. Stir mixture, cover tightly, and cook as you would regular rice, approximately 20 minutes. Fluff rice with a fork and serve.

Amy’s Tips:

This is the perfect dinner to entertain with. Serve each guest’s Cornish hen on top of the Rice and Roni.

Keep a baggy of broken bits of noodles on hand for the Rice and Roni side dish. This is a great way to make use of those broken noodles.
Day #28

Homemade Spaghetti Sauce w/Meatballs

Serves 6

Ingredients

* 1 pound ground turkey - lean
* 1 cup bread crumbs
* 1 tablespoon dried parsley
* 1/2 cup grated parmesan cheese
* 1/8 teaspoon garlic powder
* 1 egg, beaten

Meatballs:

* 4 cloves garlic, minced
* 3 cans crushed tomatoes
* 1 can tomato paste
* 1 cup beef broth
* 2 teaspoons dried Italian seasoning
* 2 teaspoon white sugar
* 3 teaspoons salt

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. In a large saucepan over medium heat, sauté garlic in olive oil until translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover in slow cooker and heat on low, and simmer 2 hours. Stir in tomato paste, Italian seasoning, and meatballs and simmer 2 hours or more. Serve.
Nutritional facts per serving (daily value):
Calories 212kcal
Protein 18g (36%)
Total Fat 9g (14%)
Sat. 3g (14%)
Chol. 94mg (31%)
Carb. 13g (4%)
Fiber 1g (4%)
Sugars 1g
Calcium 96mg (10%)
Iron 2mg (12%)

Side Dish Fare:

Serve with a tossed salad & steamed broccoli

Amy’s Tips:

For time-saving, you can bake the meatballs on a cookie sheet for 15-20 minutes at 400 degrees and then add them to the sauce in the slow cooker.
Day #29

Breakfast for Eight

Serves 8

Ingredients

* 1 pound turkey sausage - sweet or spicy
* 1 teaspoon mustard powder
* 1/2 teaspoon salt
* 4 eggs, beaten
* 2 cups milk
* 6 slices white bread - toasted and cut into cubes
* 8 ounces shredded Cheddar cheese

Crumble sausage and cook thoroughly. Drain meat. In a large bowl, mix all ingredients together evenly. Place the casserole in the fridge overnight. In the morning put in the slow cooker for four hours on high or six hours on low.
Nutritional facts per serving (daily value):
Calories 637kcal
Protein 34g (68%)
Total Fat 20g (30%)
Sat. 9g (46%)
Chol. 173mg (58%)
Carb. 78g (26%)
Fiber 2g (10%)
Sugars 4g
Calcium 298mg (30%)
Iron 6mg (33%)

Side Dish Fare:

Serve with a side of fresh fruit and orange juice.

Amy’s Tips:

This is a slow cooker favorite of our family, particularly for Sunday brunch. I can set the slow cooker before leaving for service, and we can come home and eat right away.

Make clean-up a little easier and spray your slow cooker with nonstick spray before putting in the ingredients.

You can substitute the sausage with chopped deli ham for a different variation on this dish.
Day #30

Pot Roast Italiano

Serves 6

Ingredients

* 3 pounds beef chuck roast
* 1 can diced tomatoes - drained
* 1 can tomato sauce - 12 oz
* 2 tablespoons red wine vinegar
* 2 medium onions- sliced
* 1 teaspoon oregano
* 1 teaspoon garlic powder
* 1 teaspoon basil
* 6 oz. can tomato paste
* Grated parmesan cheese
* Salt and pepper

Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.
Nutritional facts per serving (daily value):
Calories 325kcal
Protein 52g (104%)
Total Fat 9g (14%)
Sat. 3g (16%)
Chol. 123mg (41%)
Carb. 5g (2%)
Fiber 1g (3%)
Sugars 3g
Calcium 63mg (6%)
Iron 5mg (27%)

Side Dish Fare:

Serve the meat (with gravy) over angel hair pasta & with crusty bread.

Amy’s Tips:

Shred the meat that is leftover and use it to make Italian Beef sandwiches for your lunches. Serve the meat on hoagie rolls.

http://www.preparedpantry.com/Recipes/Spaghetti-pie-recipe.htm

[There is always an interesting baking supply sale here]

American Spaghetti Pie

If you can make spaghetti, you can make spaghetti pie. It’s a really neat dish and one that the whole family will enjoy—a mixture of spaghetti and cheese and Italian sausage. It’s firm enough that you can cut it into slices and serve it like a cake.

We made ours in a 9-inch springform pan, a Candy Apple Red Springform Pan but you can use a large, 3 1/2 to 4 quart, baking pan if your prefer.

Baker’s note

Springform pans are essential for cheesecakes but we use springform pans for much more: Desserts, cornbread, coffeecake, and in this case—a casserole. They make for great presentations. The casserole or baked good can be set on the table as a centerpiece from which you can cut clean, neat slices.

Springform pans may leak at the seam. If your batter is thick, like many cornbread and coffeecake recipes, you won’t have to worry about it. This silicone pan has a much tighter seal and will accommodate much thinner batters. Still, we set it on a baking sheet to catch any dribbles. We have made spaghetti pies in both metal and silicone pans.

Ingredients

1/2 pound spaghetti noodles
1/2 medium onion, diced
1/2 green bell pepper, diced
3/4 pound ground Italian sausage
1 1/2 cups, about 12 ounces, ricotta cheese
1/3 cup grated mozzarella cheese
3 large eggs
1 tablespoon Zesty Pizza and Pasta Spice or other Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups spaghetti sauce
3/4 cup grated mozzarella cheese

Directions

1. Cook the spaghetti until it is al dente, cooked but still firm. (You want it undercooked; it will continue to cook in the oven.)
2. Sauté the onion, green pepper, and sausage until browned.
3. Mix the ricotta cheese, the 1/3 cup mozzarella cheese, eggs, oregano, salt, pepper, and basil together in a large bowl. Add the cooked meat and vegetable mixture.
4. Preheat the oven to 375 degrees.
5. Assemble the pie by placing one half the noodles in the pan. Pour one half of the spaghetti sauce over the noodles. Spoon one half of the cheese and meat mixture over the spaghetti sauce. Cover the mixture with the other half of the noodles, then the rest of the spaghetti sauce, and finally, the rest of the cheese and meat mixture. Top the dish with the remaining 3/4 cup mozzarella cheese.
6. Cover the pan with aluminum foil and set it on a baking sheet or splash guard to catch any dribbles while baking. Bake for 45 minutes or until just set or the center of the casserole measures 165 degrees with an insta-read thermometer.
7. Remove the foil and bake for another five minutes. Remove from the oven and let stand for ten minutes. Remove the ring and serve the pie.

As you know, our motto is...”living longer and living younger.”

So, with that in mind, today we thought we’d share with you how you can identify...

Surprising Signs You’ll Live to be 100

You Eat Purple Food, Concord grapes, blueberries, red wine:

They all get that deep, rich color from polyphenols, compounds that reduce heart disease risk and may also protect against Alzheimer’s disease, according to research.

Polyphenols help keep blood vessels and arteries flexible and healthy.

What’s good for your coronary arteries is also good for your brain’s blood vessels.

Preliminary animal studies suggest that adding dark grapes to your diet may improve brain function.

What’s more, in a recent human study, researchers found that eating 1 or more cups of blueberries every day may improve communication between brain cells, enhancing your memory.

You Don’t Like Burgers

A few palm-size servings (about 2 1/2 ounces) of beef, pork, or lamb now and then is no big deal, but eating more than 18 ounces of red meat per week ups your risk of colorectal cancer, the third most common type, according to a major report by the American Institute for Cancer Research.

Colorectal cancer risk also rises by 42% with every 3 1/2-ounce serving of processed meat (such as hot dogs, bacon, and deli meats) eaten per day, the report determined.

Experts aren’t sure why red and processed meats are so harmful, but one of their suspects is the carcinogens that can form when meat is grilled, smoked, or cured, or when preservatives, such as nitrates, are added.

You can have an occasional hot dog at a baseball game, but just don’t make it a habit.

And when you do grill red meat, marinate it first, keep pieces small (kebab-size), and flip them often, all of which can help prevent carcinogens from forming.

If you’re baking or roasting it, keep the oven temp under 400°F.

You Run for 40 Minutes a Day

Scientists in California found that middle-aged people who did just that, for a total of about 5 hours per week, lived longer and functioned better physically and cognitively as they got older; the researchers tracked runners and nonrunners for 21 years.

What surprised us is that the runners didn’t just get less heart disease, they also developed fewer cases of cancer, neurologic diseases, and infections.

Aerobic exercise keeps the immune system young.

If you don’t like to run, even 20 minutes a day of any activity that leaves you breathless can boost your health.

You’d Rather Walk Than Drive

“Fit” people, defined as those who walk for about 30 minutes a day, are more likely to live longer than those who walk less, regardless of how much body fat they have, according to a recent study of 2,603 men and women.

Similarly, overweight women can improve their heart health by adding just 10 minutes of activity to their daily routine, says recent research.

So take a walk on your lunch hour, do laps around the field while your kid is at soccer practice, find ways to move a little more, every day.

You Don’t Have a Housekeeper

Just by vacuuming, mopping floors, or washing windows for a little more than an hour, the average person can burn about 285 calories and lowering risk of death by 30%, according to a study of 302 adults in their 70s and 80s.

You Strengthen Your Legs

Lower-body strength translates into good balance, flexibility, and endurance.

As you get older, those attributes are key to reducing your risk of falls and injuries, particularly hip fractures, which often quickly lead to declining health.

Up to 20% of hip-fracture patients die within 1 year because of complications from the trauma.

Having weak thigh muscles is the number one predictor of frailty in old age.

To strengthen them, target your quads with the “phantom chair” move.

Here’s how:

Stand with back against wall.

Slowly walk feet out and slide back down until you’re in a seated position, ensuring knees are behind toes and lower back is pressed against wall.

Hold until your thighs tell you, Enough!

Do this daily, increasing your hold by a few seconds each time.

You’re the Life of the Party

Outgoing people are 50% less likely to develop dementia, according to a recent study of more than 500 men and women age 78 and older from the Karolinska Institutet in Sweden.

Participants also described themselves as not easily stressed.

Researchers speculate that their more resilient brains may be due to lower levels of cortisol, studies show that oversecretion of this “stress hormone” can inhibit brain cells’ communication.

Science-backed ways to cut cortisol levels:

Meditate, sip black tea, or take a nap.

You’re a Flourisher

That’s what older people in good health said in a recent survey of more than 500 men and women age 70 and older.

Feeling youthful is linked to better health and a longer life.

It can improve optimism and motivation to overcome challenges, which helps reduce stress and boost your immune system and ultimately lowers your risk of disease.

You Feel 13 Years Younger Than You Are

That’s what older people in good health said in a recent survey of more than 500 men and women age 70 and older.

You Embrace the Challenge

People who consider themselves self-disciplined, organized achievers live longer and have up to an 89% lower risk of developing Alzheimer’s than the less conscientious, according to two studies.

When you’re good at focusing your attention, you use more brainpower, says the lead researcher in both studies.

Set personal or career goals, and challenge yourself to meet them by a certain time.

Also, try new things to stimulate your brain:

If you always read fiction, pick up an autobiography instead.

The next day, try to recall three facts you learned from the reading.

You Really Like Your Friends

Good interpersonal relationships act as a buffer against stress.

Knowing you have people who support you keeps you healthy, mentally and physically:

Chronic stress weakens the immune system and ages cells faster, ultimately shortening life span by 4 to 8 years, according to one study.

Not just any person will do, however. “You need friends you can talk to without being judged or criticized.

...and They’re Healthy

If your closest friends gain weight, your chance of doing the same could increase by 57%, according to a study in the New England of Journal of Medicine.

To maintain a healthy lifestyle, it’s important to associate with people who have similar goals.

Join a weight loss group, or train with a pal for a charity walk.

You’ve Been a College Freshman

A recent Harvard Medical School study found that people with more than 12 years of formal education (even if it’s only 1 year of college) live 18 months longer than those with fewer years of schooling.

Why?

The more education you have, the less likely you are to smoke.

In fact, only about 10% of adults with an undergraduate degree smoke, compared with 35% of those with a high school education or less, according to the CDC.

You Embrace Techie Trends

Learn to Twitter or Skype to help keep brain cells young and healthy.

Many of the oldest Americans send e-mails, Google lost friends, and even date online.

Researchers say using the latest technology helps keep us not only mentally spry but socially engaged:

Stay connected to friends, family, and current events, and you feel vital and relevant.

Your Pulse Beats 15 Times in 15 Seconds

That equates to 60 beats per minute, or how many times a healthy heart beats at rest.

Most people have resting rates between 60 and 100 bpm, though the closer to the lower end of the spectrum, the healthier.

A slower pulse means your heart doesn’t have to work as hard and could last longer.

You Started Menopause After Age 52

Studies show that naturally experiencing it later can mean an increased life span.

One reason: Women who go through menopause late have a much lower risk of heart disease.

You Had a Baby Later in Life

If you got pregnant naturally after age 44, you’re about 15% less likely to die during any year after age 50 than your friends who had their babies before age 40, reports a recent University of Utah study.

If your ovaries are healthy and you are capable of having children at that age, that’s a marker that you have genes operating that will help you live longer.

Your Mom Had You Young

If she was under age 25, you’re twice as likely to live to 100 as someone born to an older mom, according to University of Chicago scientists.

They suspect that younger moms’ best eggs go first to fertilization, thus healthier offspring.

You Don’t Snore

Snoring is a major sign of obstructive sleep apnea, a disorder that causes you to stop breathing briefly because throat tissue collapses and blocks your airway.

In severe cases, this can happen 60 to 70 times per hour.

Sleep apnea can cause high blood pressure, memory problems, weight gain, and depression.

An 18-year study found that people without OSA were 3 times more likely to live longer than those with severe apnea.

If you snore and have excessive daytime drowsiness or mood changes, talk with your doctor about a referral to a sleep center.

You Get Your Blood Tested for Vitamin-D Levels

For optimal disease protection, we need at least 30 nanograms of vitamin-D per milliliter of blood, reports a study in the Archives of Internal Medicine.

Nearly 80% of Americans have less than that.

Vitamin-D not only helps bones ward off osteoporosis but may also reduce your risk of cancer, heart disease, and infection.

If needed, you can take a daily supplement to get your numbers up.

Doctors can measure your levels with a simple blood test, but periodic monitoring may be necessary, vitamin-D turns toxic at 100 to 150 ng/mL.

Here’s an awesome summertime, or anytime grilling recipe.

Beef Kabobs with Yogurt & Spices

Grill up tasty skewers (satays) of lean beef sirloin and a colorful array of peppers for this no-fuss supper that needs only 15 minutes of cooking time.

Ingredients;

* 1/2 c. low-fat plain yogurt
* 1 Tbs. soy sauce
* 1 Tbs. lemon juice
* 1 tsp. ground ginger
* 1 tsp. ground cumin
* 1/4 tsp. fresh ground black pepper
* 1 1/2 lbs. boneless beef sirloin, fat trimmed, cut into 1 1/2” cubes
* 2 small red and/or green bell peppers (6 ounces), cut into 1 1/2” squares

Preparation;

1. In a large bowl, combine the yogurt, soy sauce, lemon juice, ginger, cumin, and black pepper.

Add the beef, tossing to coat. Cover and refrigerate for 6 to 8 hours.

2. Coat a grill rack with cooking spray.

Preheat the grill.

Thread the beef onto skewers, alternating with the bell peppers.

Place the skewers on the grill rack and cook, turning to brown all sides, until no longer pink and a meat thermometer registers 145° for medium rare, 12 to 15 minutes.

Recipe Notes:

Make extra portions of this dish for a speedy supper or lunch later in the week.

Store in a covered container in the refrigerator for up to 4 days.

To reheat, arrange on a baking sheet or in a shallow baking dish and bake at 400°F until heated through, about 5 minutes.

Serve with a little steak sauce to replace lost moisture.

To make sandwiches, tuck the beef into whole wheat pitas or roll into tortillas.

Nutritional Facts:

per serving

Calories 266.5 cal.

Fat 8.6 g.

Saturated Fat 3.2 g.

Cholesterol 81.8 mg.

Sodium 372.5 mg.

Carbohydrates 5.6 g.

Total Sugars 3.8 g.

Dietary Fiber 1.1 g.

Protein 39.9 g.

Sadly, that’s all the time we have for today.

We hope you found some value in this edition!

Until next time, we want you to,

Live Longer & Live Younger!

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So with that in mind I have a braised chicken to share. I chose to make it without bones because I hate having to worry about the bones when serving it to my kids. The key to not using bones for a chicken braise is to use dark meat or the white meat with the skin. Skinless, boneless white meat will dry out with a long, slow braise like this. If you don’t have couscous you can also serve this with basmati rice.

North African Braised Chicken
Recipe by The Spiced Life

2 T butter
1 T olive oil
2 lbs boneless, skinless chicken thighs
1 lb skin-on, boneless chicken breasts (could be bone-in if easier)
salt and pepper to taste
1 medium onion, chopped
1 T minced ginger
6-8 garlic cloves, minced
1 1/2 t ground cumin
1 t cinnamon
1/2 t ground allspice
1/2 cup white wine
1 pinch saffron
3 cups chicken stock
2 large onions, thickly sliced
1 1/2 potatoes, sliced into large pieces
5 carrots, sliced into 2-inch pieces
2 zucchini, sliced into rounds (scrape out the fluffy inside if the zucchini are large)
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup currants
1/2 cup sliced prunes
2 small lemons, cut into wedges, seeded
juice of half lemon
2 T chopped parsley

Preheat the oven to 250 F.

Heat the oil and butter in a large, heavy braising pot, such as a Dutch oven (I used 7 qt). Sprinkle salt and pepper over the skin of the chicken breast and lay it in the pan, skin side down, to brown. When it is browned, remove it and set aside. Add the chopped onion with a pinch of salt and brown the onion.

While the onion is browning, bring the chicken stock to a simmer with the pinch of saffron in a separate saucepan (add salt if the stock is homemade). Set aside and keep warm.

Add the ginger and garlic to the onions when the onion begins to caramelize. Let that cook, stirring occasionally, for 2 minutes. Add the cumin, cinnamon and allspice and cook, stirring, for 1 minute. Add the white wine to de-glaze the pan; bring it to a boil and cook until the liquid has mostly evaporated. Add the chicken thighs, the chicken stock and the chicken breasts, skin side up. Bring to a boil. Place a heavy lid on the pot and place it in the oven for 1 1/2 hours.

In the meantime, prep your potatoes and onions. After the 90 minutes are up, add the potatoes and onions to the pan and return to the oven for another hour.

In the meantime, prep your carrots and zucchini (I like my carrots firm—if you like them softer add them with the potatoes). After the hour is up, add the lemon wedges, zucchini and carrots to the pot with the dried fruit. Turn the heat up to 300 F. Cook for another hour and then serve with couscous. Remove the lemon wedges if desired (I leave them in and just avoid them) and squirt with the fresh juice from a half lemon. Taste for additional seasoning, especially salt. Sprinkle with parsley before serving.
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