Crock Pot Pork Back Ribs w/ Potato Casserole and Vegetarian Baked Beans

August 22, 2017 at 4:57 PM | Posted in Bush's, Crock Pot, Idahoan Potato Products, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Applewood Smoked Bacon Potato Casserole and Vegetarian Baked Beans

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off! One delicious Breakfast!

 

 

 

Not long after Breakfast I started to prepare our Dinner tonight – Crock Pot Pork Back Ribs w/ Applewood Smoked Bacon Potato Casserole and Vegetarian Baked Beans. I prepared the Ribs early so we could take a big plate of everything to Dad over at the rehab center. 92 degrees and humid outside today. Did some yard work after Breakfast before it got too hot out there. All caught up with work and cleaning so I took a mid day nap. I haven’t slept good the past few nights, real restless for some reason. So for Dinner tonight its Crock Pot Pork Back Ribs w/ Applewood Smoked Bacon Potato Casserole and Vegetarian Baked Beans.

 

Mom and Dad’s favorite meal is my Crock Pot Pork Back Ribs and they both have been wanting some Ribs. So Ribs it is for dinner tonight. picked up a package at Meijer yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with JB’s Fat Boy All Purpose Rub and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.

 

 

Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/2 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!

 

 

 

After 7 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

For 1 side I prepared Idahoan Applewood Smoked Bacon Homestyle Casserole. I’ve made these a few times now and like the other Idahoan dishes there a breeze to prepare and a delicious Potato Dish. And like he others this turned out fantastic! Very well seasoned, and you can taste that Applewood bacon flavor. Full description and recipe directions are at the end of the post.

 

 

 

For another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had these sometime back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

Idahoan Applewood Smoked Bacon Homestyle Casserole
The saying is “everything is better with bacon” and we couldn’t agree more. That’s why we incorporated Applewood Smoked Bacon in with our rich cheesy sauce for this homestyle casserole that is sure to become a family favorite.

Oven Preparation
Preheat oven to 450°F. Combine potatoes and sauce mix in 1 1⁄2-quart baking dish.
Stir in 1 1/2 cups boiling water, 1/2 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
Bake uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling). Remove from oven and let stand a few minutes before serving.
Baking Notes: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min.
Stove Top Preparation
Heat potatoes and sauce mix, 1 1/2 cups hot water, 1/2 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boilover.
Reduce heat, then cover and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
Remove from heat and let stand a few minutes before serving.

Nutrition Facts

Amount Per Serving Unprepared Prepared
Calories 100 150
Calories from fat 5 50
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 680mg 28% 30%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 2g 4% 4%
Sugars 2g
Protein 2g
http://www.idahoan.com/products/applewood-smoked-bacon-casserole/

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(Crock Pot Ribs) – Barbecue Rib Nachos

July 12, 2017 at 5:15 PM | Posted in Crock Pot, Nachos, Pork, ribs | 4 Comments
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Today’s Menu: (Crock Pot Ribs) – Barbecue Rib Nachos

 

 

Had a toasted Healthy Life English Muffin, lightly buttered, and a cup of my Bigelow Decaf Green Tea. Right after Breakfast Me and Mom headed to Jungle Jim’s Market in Fairfield. The most amazing grocery store you could ever be in! It’s tough going in and leaving with what you wanted, you always end up with more! We didn’t stay long though, we can’t leave Dad alone too long. Outside it is miserable! It’s sunny and 92 degrees with the humidity at 88%! So no outdoor activities today. Did a few things around the house and watched a couple of shows I had recorded. For Dinner tonight a new recipe, and one I was looking forward to try. Tonight its Barbecue Rib Nachos.

 

 

I came across this recipe on Facebook and could not wait to try it, Barbecue Rib Nachos! This has no choice but to be good, Ribs and Nachos, no choice! I purchased the Pork Back Ribs at Meijer yesterday. I’m using Meijer Pork Back Ribs. The Meijer Pork products always turn out great, very moist and tender. I’m preparing them the same way I always do Ribs, in the Crock Pot.

 

 

 

 

 

I started by Marinating the Ribs in JB’s Fat Boy HaugWaush BBQ Sauce. My favorite BBQ Sauce, I purchase this at Kroger. I Ribs came packaged as 1/2 Racks. First time I’ve seen 1/2 Racks like that, good idea though if you are just cooking for one. Plus it saves me time by not having to cut the Ribs, which I have to do to fit in the Crock Pot. So I put the Ribs into a gallon Hefty Bag, added the BBQ Sauce to them, sealed the bag, and let them Marinate overnight in the fridge.

 

 

 

Next day to prepare them I first got out the Crock Pot and put the plastic liner in. I love these liners, they make clean up a breeze. I then sprayed the liner with Pam Cooking Spray, added a 1/2 cup of Water, and turned the Crock Pot on to low and put the lid on. Got the Ribs out of the fridge and let them sit for about 20 minutes before adding them to the Crock Pot. I shook off the excess Sauce before putting them in the Crock Pot. The Ribs are in and I put the lid on and let them cook for 7 hours. In about the 4th hour the you can start to smell the aroma of the Ribs!

 

 

Ready to bake!

 

As the Ribs were cooking I gathered my Ingredients to make the Nachos. I’ll need Ribs (which were already coking), JB’s Fat Boy HaugWaush BBQ Sauce (Some for the Ribs and extra for the Nacho Dish), Sargento Shredded Mozzarella, Tostito’s Whole Grain Scoops , Litehouse Spring Onions, Lettuce, and Jalapeno Slices.
 

 

 

 

After 7 hours of Slow Cooking the Ribs are fall off the bone Ribtastic! I removed the Rib Meat from the bones, which was very easy as the bones just pulled out, and set aside. I got out the large Cast Iron Skillet and gave it a light coat of Pam Cooking Spray. Set the oven to Broil. Layer 1/3 of the Scoops with 1/3 of the cheese and BBQ Sauce into the Skillet. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the Cheese is melted and bubbly. I garnished with some Litehouse Spring Onions, Lettuce, and some Jalapeno Slices.

 

 

 

…and ready to eat!

All I can say is INCREDIBLE! Hats off to the Seasoned Sprinkle website, nothing less than excellent recipe! The Ribs, BBQ Sauce, Cheese, and Scoop Chips all blend together to make this one delicious dish. Ribs and Nachos, go figure! The original recipe and web link is at the end of the post. The original recipe has a recipe for the BBQ Sauce, where i used the JB’S Fat Boy Sauce. Also they used Spare Ribs and I used Pork Back Ribs. It all turned out to be a winning recipe! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

BARBECUE RIB NACHOS
Barbecue Rib Nachos make the perfect summer party food

Ingredients

For the Sauce:
3 cans peaches
2 adobe peppers
5 teaspoons chili powder
3 teaspoons paprika
1 teaspoon cayenne pepper
3 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
4 teaspoons cumin
1/2 cup molasses
3 teaspoons vinegar
1/3 cup brown sugar

For the Rub:
1/4 cup evoo
Salt and pepper
1 T garlic powder
2 T paprika
1 t cayenne pepper
2 T chili powder
1 T cumin
1/4 cup brown sugar

For the nachos
3-4 pounds Smithfield extra tender ribs, cut from the bone and shredded
1 large bag of tortilla chips
4 cups of cheddar cheese
the reserved barbecue sauce

Instructions

For the sauce
Drain about half of each can of peaches and add remainder to blender with peppers and garlic.Blend them until smooth.
Combine all sauce ingredients in pot and cook over low heat for 1-2 hours. This sauce gets better the longer it cooks.

For the ribs
Combine all rub ingredients in bowl. Rub directly on to ribs. Brush sauce on over ribs. Cook over indirect heat of coals for 4-6 hours or until the meat is falling off the bone, brushing with more sauce periodically.

For the nachos
Remove the rib meat from the bones and set aside. Layer 1/3 of the chips with 1/3 of the cheese and reserved barbecue sauce. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the cheese is melted and bubbly. Garnish with green onions and jalapenos if desired. Enjoy!

Notes

* If desired substitute 2 bottles of your favorite barbecue sauce

http://www.seasonedsprinkles.com/barbecue-rib-nachos/

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans

March 22, 2016 at 4:46 PM | Posted in Crock Pot, Idahoan Potato Products, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans

 

 

Crock Pot Pork Back Ribs w Potatoes Au Gratin and Cut Italian Gr 006
Had a light Breakfast to start the day. I had a toasted Healthy Life Whole Grain English Muffin topped with Smucker’s Sugar Free Blackberry Jam. Along with the morning cup of Bigelow Decaf Green Tea. After Breakfast I ran Mom to Kroger and on the way home had to stop by the bank and update our credit cards and change the passwords. Back home gave Mom a hand with a couple of loads of laundry. Then did some cleaning of the house. This morning I put our dinner in the Crock Pot. Tonight it’s Mom’s favorite Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans.

 

 

Crock Pot Pork Back Ribs Seasoning

 

Mom’s favorite meal is my Crock Pot Pork Back Ribs and she’s been wanting some Ribs. So what Mom wants Mom gets! So Ribs it is for dinner tonight. So I picked up a package at Kroger yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with Sea Salt and Black Pepper and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.

 

 

crock pot ribs3
Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

Idahoan Au Graten Potatoes 002
For side dishes I prepared some Idahoan Au Gratin Homestyle Casserole. I left the Idahoan Product info and instructions at the end of the post. Then I heated up a can of Allens Cut Italian Green Beans. For dessert a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Idahoan Au Gratin Homestyle Casserole

Product DescriptionIdahoan Au Gratin

There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instructions

Oven Directions

Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g
http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans

July 21, 2015 at 4:54 PM | Posted in Crock Pot, Idahoan Potato Products, ribs | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans

 

Crock Pot Ribs 009
Went out early this morning to get the morning paper and a large Doe Deer was coming across the street and going on into woods behind us, beautiful site to start the day! Had a Simple Truth Breakfast Sandwich to start the day, really enjoy these. It wasn’t humid out until the sun finally broke through the clouds and the humidity shot up. A lot of rain again overnight, now we are getting too much rain. There was an article in the paper talking about with all the rain its hampering Yard Care Businesses and local Farms. Usually we don’t seem to get enough rain but not this year. For dinner tonight Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans.

 

crock pot ribs3

Mom had been wanting some Ribs so what my Mom wants my Mom gets! So I picked up a package at Kroger yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with Sea Salt and Black Pepper and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time.

 

 

Idahoan Au Graten Potatoes 002
For side dishes I prepared some Idahoan Au Gratin Homestyle Casserole. I left the Idahoan Product info and instructions at the end of the post. Then I heated up a can Del Monte Cut Green Beans. For dessert a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 
Idahoan Au Gratin Homestyle Casserole

Product Description

There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation InstructionIdahoan Au Graten

Oven Directions

Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Honey-Garlic Slow Cooker Chicken Thighs w/ Mashed Potatoes, Sugar Snap Peas and Carrots

May 20, 2015 at 5:10 PM | Posted in Bob Evan's, chicken, Crock Pot | Leave a comment
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Today’s Menu: Honey-Garlic Slow Cooker Chicken Thighs w/ Mashed Potatoes, Sugar Snap Peas and Carrots

 
A sunny but coll morning, 40 degrees, to start. But clouds kept rolling in as the day went on. Had a light Breakfast Honey-Garlic Slow Cooker Chicken Thighs 006and my morning workout, then off to Meijer. Mom wanted some Beef Cube Steak and Meijer has the best around. Very lean and tender unlike other places where it’s sometimes tough and stringy. Picked up a few other items while there, I wanted some Jennie – O Sweet Italian Turkey Sausages and the Jennie – O Turkey Breakfast Sausage Links but as usual they were out of stock on them. Puzzling why it’s so tough to find Jennie – O Turkey Products around here! Meijer and Walmart are the only ones to carry multiple items and they aren’t very consistent with keeping it in stock. Anyway back home did some housecleaning inside and out. For dinner tonight a new recipe, Honey-Garlic Slow Cooker Chicken Thighs. Tonight’s it’s Honey-Garlic Slow Cooker Chicken Thighs w/ Mashed Potatoes, Sugar Snap Peas and Carrots.

 

 
Came across this in an email from http://allrecipes.com/ and couldn’t wait to try it! So tonight it’s Honey-Garlic Slow Cooker Chicken Thighs. It’s really an easy recipe to make. I’ll need the following; 4 skinless, boneless Chicken Thighs, 1/2 cup Soy Sauce (reduced sodium), 1/2 cup Hunt’s Ketchup, 1/3 cup Honey, 3 cloves Garlic (minced), and 1 teaspoon Dried Basil.

 

Honey-Garlic Slow Cooker Chicken Thighs 002

To prepare it as I said was very easy! To start Lay Chicken Thighs into the bottom of a 4-quart slow cooker. Whisk Soy Sauce, Ketchup, Honey, Garlic, and Basil together in a bowl; pour over the Chicken. Put the lid on the slow cooker and cook on Low for 6 hours. After 6 hours you have some incredible tasting Chicken Thighs! The combination of all 5 ingredients works perfectly with the Chicken. I especially like that hint of Honey flavor.That “Keeper Recipe” collection just keeps growing with this addition to it! Look no further for that next Chicken Recipe.

 

 

 
For one side I made some Bob Evan’s Mashed Potatoes, just microwave for a total of 6 minutes and serve. Then I Honey-Garlic Slow Cooker Chicken Thighs 001also had some Sugar Snap Peas and Carrots. I buy this from the Kroger Produce Department. The Sugar Snap Peas and Carrots come in sealed plastic tray and all you have to do is prepare it the way you want. I pan fried mine in a tablespoon of Extra Virgin Olive Oil. In a medium size skillet just fry on medium heat until vegetables are fork tender. I also baked Multi Grain Baguette Bread. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 
Honey-Garlic Slow Cooker Chicken ThighsAll Recipes

INGREDIENTS:
4 skinless, boneless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil
DIRECTIONS:
1.- Lay chicken thighs into the bottom of a 4-quart slow cooker.
2. – Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
3. – Cook on Low for 6 hours.

Nutrition
Information
Servings Per Recipe: 4
Calories: 325
Amount Per Serving
Total Fat: 11.9g
Cholesterol: 71mg
Sodium: 2204mg
Amount Per Serving
Total Carbs: 34.2g
Dietary Fiber: 0.6g
Protein: 21.9g

http://allrecipes.com/recipe/honey-garlic-slow-cooker-chicken-thighs/

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans

February 12, 2015 at 6:13 PM | Posted in Crock Pot, Idahoan Potato Products, ribs | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans

 

 

Crock Pot Pork Back Ribs 005
Very cold and windy out today, our streak of good weather is over! Even colder as the week goes on, near 0 by Sunday morning. Today is my Mom’s Birthday! So this morning I made her and Dad French Toast, Sausage Links, and diced up a little Fruit for them. Then for Dinner I told Mom to pick out her favorite Dinner and she chose Crock Pot Ribs. Tonight I prepared Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans.

 
Mom had been wanting some Ribs so what better day to have them than on her Birthday! So I picCrock Pot Pork Back Ribs 002ked up a package at Kroger yesterday, they always have top quality Pork. Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with Sea salt and Black Pepper and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.

 

 

Idahoan Au Graten Potatoes 002
For side dishes my Mom prepared some more of the canned fresh Green Beans, or a Mess of Beans as she says, she had purchased from out in Ross at Farmer’s Stand and canned during the Summer. Then I prepared some Idahoan Au Gratin Homestyle Casserole. I left the Idahoan Product info and instructions at the end of the post. For dessert a Healthy Choice Vanilla Bean Frozen Greek Yogurt. Happy Birthday Mom, love you!

 

 
Idahoan Au Gratin Homestyle CasseroleIdahoan Au Graten

Product Description

There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instruction

Oven Directions

Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g

 

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Chicken Thighs with Sausage w/ Cut Green Beans and New Potatoes

February 9, 2015 at 6:02 PM | Posted in Butterball Smoked Turkey Sausage, chicken, Crock Pot | Leave a comment
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Today’s Menu: Chicken Thighs with Sausage w/ Cut Green Beans and New Potatoes

 

Chicken Thigh and Sausage 004
Our nice weather has left us. It was 36 degrees at 7:00 this morning and by noon it was down to 32 degrees with a wind chill of around 22 degrees. But we still can’t complain, it’s been a somewhat mild Winter in this area. Had a light Breakfast and a quick workout and started getting the prep work done on tonight’s Dinner, and then into the Crock Pot. Love these one Pot Meals! Did some housework and then went to the bank and got some gas, filled it up since the weekend price increase went back down being Monday. For dinner tonight another new recipe, Chicken Thighs with Sausage w/ Cut Green Beans and New Potatoes.

 
I had come across this recipe in an issue of Taste of Home, love that magazine. It uses Chicken Thighs and Smoked Turkey Sausage, so it’s already a winning recipe! To prep I’ll need the following; 1 Bag Baby Carrots, 2 Celery Ribs (chopped), 1 large Onion (finely chopped), 8 Miller’s Amish Skinless Chicken thighs (about 3 pounds), 1 package (14 ounces) Butterball Hardwood Smoked Turkey Sausage (cut into 1/2-inch slices), 1/4 cup Hunt’s Ketchup, 6 garlic Cloves (minced), 1 tablespoon Frank’s Hot Sauce, 1 teaspoon Dried Basil, 1 teaspoon Paprika, 1 teaspoon Dried Thyme, 1/2 teaspoon Dried Oregano, 1/2 teaspoon Pepper, 1/4 teaspoon Ground Allspice, and 1 teaspoon Worcestershire Sauce. To prepare, it couldn’t be easier! . In a 4 – or 5-qt. slow cooker, combine the carrots, celery and onion. Top with chicken and sausage. Then in a small bowl, combine the ketchup, garlic, hot sauce, seasonings and, if desired, browning sauce. Spoon over meats. Cover and cook on low for 6-8 hours or until chicken is tender. I’ve left the original recipe and it’s web link at the end of the post.

 

Chicken Thigh and Sausage 002
After 8 hours of simmering on low I removed the lid to check and see if everything was done, and what an aroma when I removed that lid! The Carrots were tender and the Chicken Thighs and Smoked Sausage were moist and done just right. The flavor was incredible, we did have to add some Salt but that was it. Very good dish, and a Keeper Recipe. I also heated up a can Del Monte Cut Green Beans and New Potatoes. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 
Chicken Thighs with Sausage RecipeChicken Thighs with Sausage Recipe

TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD:8 servings
Ingredients
2 medium carrots, chopped
2 celery ribs, chopped
1 large onion, finely chopped
8 bone-in chicken thighs (about 3 pounds), skin removed
1 package (14 ounces) smoked turkey sausage, cut into 1/2-inch slices
1/4 cup ketchup
6 garlic cloves, minced
1 tablespoon Louisiana-style hot sauce
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1 teaspoon browning sauce, optional

Taste of Home
Directions
1. In a 4- or 5-qt. slow cooker, combine the carrots, celery and onion. Top with chicken and sausage.
2. In a small bowl, combine the ketchup, garlic, hot sauce, seasonings and, if desired, browning sauce. Spoon over meats. Cover and cook on low for 6-8 hours or until chicken is tender. Yield: 8 servings.
Nutritional Facts
1 chicken thigh with 1/3 cup sausage mixture equals 280 calories, 12 g fat (4 g saturated fat), 118 mg cholesterol, 675 mg sodium, 8 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

 
http://www.tasteofhome.com/recipes/chicken-thighs-with-sausage

Kitchen Hint of the Day!

February 6, 2015 at 6:38 AM | Posted in Crock Pot, Kitchen Hints | Leave a comment
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Cooking Tip for the Slow Cooker…..

 

Avoid overcrowding: For the best results, fill a slow cooker between one-half and two-thirds full. Go ahead and cook big roasts and whole chickens; just make sure you use a large crock and that the lid fits snugly on top.

German Sausage and Kraut

February 5, 2015 at 6:29 AM | Posted in Crock Pot | Leave a comment
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German Sausage and Kraut

 

Came across this low calorie German Sausage and Kraut dish, Enjoy!

 

Ingredients
5 medium Potatoes, cubed
1 large Yellow Onion, cubed
1/2 Green Bell Pepper
1 can (16 ounces) Sauerkraut
1 pound Reduced Fat Smoked Turkey Sausage, cut into 1-inch slices
1/4 cup Brown Sugar, or Splenda Brown Sugar equivalent
1 teaspoon Garlic Powder
1/2 teaspoon Black Pepper

 

Directions
1. Layer Potatoes, Onion, Bell Pepper, and Sauerkrauet in the Crock Pot. Brown Sausage in large skillet over medium high heat. Remove to the Crock Pot using a slotted spoon.

2. Combine Brown Sugar, Garlic Powder, and Black Pepper in a small bowl; stir to combine. Sprinkle evenly over Sausage. Cover and cook on low for 8 hours.

 
Nutritional Facts
1 serving (1-1/4 cups) equals 282 calories, 11 g fat (4 g saturated fat), 41 mg cholesterol, 550 mg sodium, 34 g carbohydrate, 5 g fiber, 13 g protein.

Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears

October 11, 2014 at 5:14 PM | Posted in Crock Pot, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears

 

3 Bean Buffalo Chili 004
Autumn is in full swing here in west Chester. The trees are turning and the air is crisp and cool. I love the fall, my favorite time of the year! I got in the closet and moved up my flannel shirts and fleece sweat shirts, time to get comfortable! So for dinner tonight I wanted a hot and hearty meal tonight so what better than my Crock Pot 3 Bean Buffalo Chili! absolutely love this stuff! I’ve even got Mom hooked on this Chili now.

 

 
I’ve been wanting some of this Chili for quite sometime now. I usually have a few containers in the freezer but have been out of it for a while now, too long. It’s loaded with nothing bu good things. I use Wild Idea Buffalo Ground Round (99% Lean) which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans (rinsed), and 1 Can (15 oz.) Great Northern Beans (rinsed). Then I mix in 1 White Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours.

 

 

cornbread ears
Then you have yourself some good, comfort food Chili! With the sweetness of the Buffalo combined with all those spices, it’s just hard to beat! You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it. I made the Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

 

Crock Pot 3 Bean Buffalo Chili3-bean-buffalo-chili-001

Ingredients:

2 lb. Ground Wild Idea Ground Buffalo3-bean-buffalo-chili-001
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers

 

 

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

 

 

 

Wild Idea Buffalo Ground Round 99 free

Wild Idea Buffalo Ground Round, 99% Lean

We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.

 

 

http://wildideabuffalo.com/

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