Crock Pot 3 Bean Buffalo Chili
January 1, 2014 at 6:31 PM | Posted in beans, Crock Pot, spices and herbs, Wild Idea Buffalo | 1 CommentTags: Chili con carne, Chili pepper, cook, Crockpot, Oyster cracker, Phaseolus vulgaris, Slow cooker, Tomato paste
Today’s Menu: Crock Pot 3 Bean Buffalo Chili
The first post of 2014! Hope all of you had a great end of 2013 and a promising start to 2014. Started off windy and quite chilly around here this morning, But it cleared up and the sun came out and warmed to in the low 30’s. They say we have Winter weather moving in overnight and into Thursday though. 2-3 inches overnight and early morning then another 1-3 inches through Thursday, not the way to start 2014. But a good way to start the year off in food is to have Crock Pot 3 Bean Buffalo Chili as my first dinner of the year!
I had made this batch of Chili back in December and had some in the freezer. I set it out overnight in the fridge to thaw. To reheat heat I just emptied the container in a sauce pan and heated it up on medium heat until heated through. Love this Chili!! For dessert later a Del Monte No Sugar Added Peach Chunk Cup.
To prepare it; The Chili has Wild Idea Buffalo Lean Ground Buffalo, Dark Red Kidney Beans, Chili Beans, Great Northern White Beans, and ton of great Spices! Just put it in the Crock Pot, on low, for about 8 hours and you got you some mighty tasty Chili! The Wild Idea Ground Buffalo has such a unique flavor, an almost sweet taste to it. I left the full recipe at the bottom of the post. The longer the Chili simmers the more incredible aroma fills the kitchen!
Crock Pot 3 Bean Buffalo Chili
Ingredients
3-bean-buffalo-chili-0011
2 lb. Ground Wild Idea Ground Buffalo
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 and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*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% 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.
Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans
November 3, 2013 at 6:36 PM | Posted in Crock Pot, greenbeans, Idahoan Potato Products, ribs | 2 CommentsTags: Barbecue, Casserole, Crockpot, Green Bean, Pork, Pork ribs, Potato, Sauce
Today’s Menu: Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans
Not much going on at all today! Did come cleaning and that is it. For dinner tonight I prepared Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans.
I purchased the Ribs from Kroger. They always have top quality Pork, too bad their Beef isn’t as good! 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 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,e. 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 are 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.
For one side dish I prepared Idahoan Premium Parmesan and Herb Red Potatoes. As all the Idahoan Potato Products the Parmesan and Herb Red Potatoes are easy to fix and a delicious Potato Dish. The box contains the Potatoes, Sauce, and Topping. I added 2 Tbsp. of Butter, 1/2 cup 2% Milk, and Water. Just mix all the ingredients, pre-heat the oven to 450 degrees, and bake uncovered for about 25 minutes. Let it set for 5 minutes before serving, that lets the Sauce thicken up. I also heated up some Del Monte Cut Green Beans and I baked a loaf of Pillsbury Simply French Bread for Mom and Dad, I passed on the Bread to save on the carbs and calories. One fine meal that everyone enjoyed! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Idahoan Premium Parmesan and Herb Red Potatoes
Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
1 – In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
2 – Add 3/4 cup milk and stir to combine.
3 – Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
4 – Let stand 5 minutes, then serve.
Nutrition Facts
Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g
Vitamin A 0% 4%
Vitamin C 4% 4%
Calcium 6% 10%
Iron 2% 2%
Slow-Cooked Sunday Chicken w/ Whole Grain Bread
October 9, 2013 at 5:12 PM | Posted in carrots, chicken, Crock Pot, diabetes friendly, greenbeans, potatoes | 1 CommentTags: Barbecue chicken, Chicken, cook, Crockpot, Green Bean, Skinless, Slow cooker, Turkey Bacon
Today’s Menu: Slow-Cooked Sunday Chicken w/ Whole Grain Bread
These beautiful Fall Days are spoiling us! Cool mornings followed by sunny crisp days, it’s hard to beat this weather! Unfortunately I did,t get a chance to go out and enjoy much of it as I suffered with a Sinus Headache through most of it. Thank goodness I had already planned for a Crock Pot Dinner tonight. I prepared Slow-Cooked Sunday Chicken w/ Whole Grain Bread.
This is a new recipe, I came across it on a Taste of Home email and thought I would give it a try, and glad I did!. It has Chicken, Carrots, Onion, Celery, Green Beans, Red Potatoes, Turkey Bacon, Milk, and Spices all in a Crock Pot! It was very easy to prepare, just layer in everything and then add your Milk and Water and Spices in your Crock Pot. Put the lid on it and heat on low for 6 – 8 hours, and then we have our complete meal. Chicken served with Green Beans, Carrots, and Red Potatoes. Excellent recipe, everything combines great and seasoned just right! The recipe called for Bone – in Skinless Chicken Breasts but I used Boneless Skinless Chicken Breasts, all I had in the freezer. Next time I prepare this I would maybe add some Hugarian Paprika, nothing major. Another one of those keeper recipes! Just right for two people or one with a dinner leftover. I also had a couple of slices of Klosterman Whole Grain Wheat Bread, first time I tried this also. They were out of my normal brand so I gave this a try and it works! it was very fresh, same calories and carbs, with a bit of nutty taste to it (and it comes in half loaves). For dessert later a Del Monte No Sugar Added Mango Chunks Cup.
Slow-Cooked Sunday Chicken Recipe
Ingredients
2 small carrots, cut into 2-inch pieces
1/2 medium onion, chopped
1/2 celery rib, cut into 2-inch pieces
1 cup cut fresh green beans (2-inch pieces)
2 small red potatoes, halved
2 bone-in chicken breast halves (7 ounces each), skin removed
2 bacon strips, cooked and crumbled
3/4 cup hot water
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Pinch pepper
Directions
In a 3-qt. slow cooker, layer the first seven ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and meat thermometer reads 170°. Remove chicken and vegetables. Thicken cooking juices for gravy if desired. Yield: 2 servings.
Nutritional Facts
1 serving equals 304 calories, 7 g fat (2 g saturated fat), 94 mg cholesterol, 927 mg sodium, 21 g carbohydrate, 5 g fiber, 37 g protein.
Crock Pot Pork Back Ribs w/ Scalloped Red Potatoes and Green Beans
September 8, 2013 at 5:13 PM | Posted in baking, Crock Pot, greenbeans, Idahoan Potato Products, Pork, ribs | Leave a commentTags: Calorie Mini Bag of jolly Time Pop Corn, Crockpot, Gratin, Idaho, Idahoan Potato Products, JB's Fat Boy Sauces, National Football League, Pork Back Ribs, Potato, Sauce, Slow cooker
Today’s Menu: Crock Pot Pork Back Ribs w/ Scalloped Red Potatoes and Green Beans
Sunday afternoon and Football is back! Opening week of the NFL and it was couch potato heaven! College football started last week and now the big boys have fired it up. Nice relaxing day of football most of the day. For dinner tonight my Mom bought some Ribs yesterday so today it was Ribs! I prepared Crock Pot Pork Back Ribs w/ Scalloped Red Potatoes and Green Beans. I also baked a loaf of Sourdough Bread for Mom and Dad.
The ribs came from Kroger, 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 covered the Ribs in JB’s Fat Boy Hawg 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,e. 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.
For one side dish I prepared Idahoan Premium Steakhouse Scalloped Red Potatoes. As all the Idahoan Potato Products the Scalloped Red Potatoes are easy to fix and a delicious Potato Dish. The box contains the Potatoes, Sauce, and Topping. I added 2 Tbsp. of Butter, 1/2 cup 2% Milk, and Water. Just mix all the ingredients, pre-heat the oven to 450 degrees, and bake uncovered for about 25 minutes. Let it set for 5 minutes before serving, that lets the Sauce thicken up. I also heated up some Del Monte Cut Green Beans and I baked a loaf of Sour Dough Bread for Mom and Dad, I passed on the Bread to save on the carbs and calories. One fine meal that everyone enjoyed! For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Idahoan Steakhouse Scalloped Red Potatoes
Idahoan Steakhouse Scalloped Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a topping of crispy onions for an irresistible crunch! These Steakhouse Scalloped potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 2 cups boiling water.
Add 1/2 cup milk and stir to combine.
Bake uncovered at 450°F for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.
Nutrition Facts
Amount Per Serving Packaged Prepared
Calories 120 170
Calories from fat 30 80
% Daily Value*
Total Fat 3.5g* 5% 14%
Saturated Fat 1.5g 8% 25%
Trans Fat 0g
Cholesterol 0mg 0% 5%
Sodium 390mg 16% 18%
Total Carbohydrates 21g 7% 7%
Dietary Fiber 2g 8% 8%
Sugars 2g
Protein 2g
Crock Pot Yankee Pot Roast w/ Cornbread
January 28, 2013 at 6:49 PM | Posted in BEEF, diabetes, diabetes friendly, pot roast, spices and herbs, vegetables | 5 CommentsTags: Bay leaf, cook, Crockpot, Egg Beaters, Juice, Saturated fat, Slow cooker, Trans fat
Today’s Menu: Crock Pot Yankee Pot Roast w/ Cornbread
The roller coaster weather continues. Lately it’s been single digit temperature or in the teens along with a wind chill and snow. Today about 50 degrees and rain. Ohio Valley weather, you gotta love it! For dinner it was another new recipe for dinner, Crock Pot Yankee Pot Roast and Cornbread. I’ve been wanting to try a Yankee Pot Roast for a while now so today was the day.
I purchased a beautiful roast from Kroger yesterday, an Angus Pot Roast Cut (2.78 lbs.). I love the Kroger Meat Dept. over where I shop. They all know me, from going there so long, And always take care of me. Very simple and easy recipe. I especially like using the Crock Pot for meals, the meat is always tender and no mess and easy clean up! There’s nothing but good things you’ll need to prepare this including; 2 1/2 lbs Angus Pot Roast, Sea Salt and Pepper, Small Red Potatoes, quartered ( about 1 pound), 1 Small Bag Mini Carrots, Sliced Mushrooms (optional), 1 large Parsnips, cut into 3/4-inch slices, 2 Bay Leaves, 1 tablespoon Parsley, 1 teaspoon Dried Rosemary, 1/2 teaspoon Dried Thyme Leaves, 1 cup Red Cooking Wine, 1/2 cup Swanson Low Sodium Beef Broth. I added the sliced Mushrooms about 1 hour before the Pot Roast was done. As I said I love using a Crock Pot. I got everything ready this morning and in the Crock Pot and just let it simmer all day, and the aroma was just too good.
Everything turned out delicious! Quoting my Mom ” I believe that’s the most tender and best tasting Pot Roast I ever had”. When I get a Mom approval like that I know I’ve done good! The Pot Roast was tender and full of flavor and the Vegetables were the same way, a comfort food classic for sure. I know a lot of the Pot Roasts contain Onion and Celery but I’m just not a huge fan of either. There was plenty leftover which will make some delicious pot Roast Sandwiches for lunch or dinner tomorrow! Nothing better than piling the Pot Roast and the Veggies on Whole Grain Bun and using the Juices that were leftover, heating it up and add flour to thicken it up. Then top the Sandwich off with Drippings Sauce, Yeah Buddy!!
To go with the Pot Roast I baked a small skillet of Martha White Cornbread. Cornbread is something I think I could eat every meal. I 
like a nice fresh and hot slice with a Butter right through the middle of slice! When I make this i just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Ingredients:
2 1/2 lbs Angus Pot Roast
Sea Salt
Pepper
Small Red Potatoes, quartered ( about 1 pound)
1 Small Bag Mini Carrots
1 large Parsnips, cut into 3/4-inch slices
2 Bay Leaves
1 tablespoon Parsley
1 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme Leaves
1 cup Red Cooking Wine
1/2 cup Swanson Low Sodium Beef Broth
Directions:
* Season roast with salt and pepper.
* Combine vegetables and seasonings in crock pot.
* Place beef over vegetables, and pour broth and cooking wine over beef.
* Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
* Remove beef to serving platter, and arrange vegetables around beef.
* Remove and discard bay leaves.
*Optional
To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
Skim off and discard fat.
Measure remaining juices and heat to a boil in small saucepan.
For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).
*Serve with Cornbread or Dinner Rolls
Martha White Cornbread
The Martha White Corn Meal
White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®
Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%
Crock Pot Bison Short Ribs w/ Red Potatoes, Mini Carrots, and…
January 6, 2013 at 6:57 PM | Posted in bison, carrots, Crock Pot, potatoes | Leave a commentTags: Barbecue, Bison, Black pepper, Crock, Crockpot, Pork ribs, Slow cooker, White Onion
Today’s Menu: Crock Pot Bison Short Ribs w/ Red Potatoes, Mini Carrots, and Garlic Knots Bread.
Pork Baby Back Ribs are just flat out drooling delicious out of the Crock Pot so I thought I would try Short Ribs in the Crock Pot, Bison Short Ribs! First time I’ve tried Bison Short Ribs, I purchased them from Buffalo Gal and them froze in the freezer. After letting them thaw Saturday, before I went to bed I Seasoned them with Sea Salt and Ground Black Pepper. I then rubbed J B’s Fat Boy Haug Waush BBQ Sauce on them and placed them in a gallon size Hefty Zip Bag, I added the remaining Sauce in the bottle to the bag and sealed it and placed it in the fridge to marinate over night.
Sunday morning I quartered about a half a bag of small Red Potatoes and placed them in the bottom of the Crock Pot along with 1 large White Onion that I also cut into quarters. Not only will this serve as base for my Bison Short Ribs, so they are not sitting on the bottom of the Crock Pot, but will also add some great flavor. Then I added a 1 can of Swanson Low Sodium Beef Broth, more added flavor and to help to tenderize the Short Ribs. I then removed the Short Ribs from the fridge and the marinade and placed them on top of the Potatoes and Onion in the Crock Pot and put the lid on the Crock Pot. The rest is easy, waiting! I set the Crock Pot on Low and let them simmer for 8 hours. The Ribs came out moist and delicious! Huge difference between the Bison Short Ribs and the pork or Beef Short Ribs, the Bison is so much leaner and meatier than the others. I’ll take the Bison over the other types anytime! Lots leftover for some great sandwiches for lunch tomorrow.
For side dishes along with the Red Potatoes that were at the bottom of the Crock Pot I prepared some boiled Mini Carrots and baked some of the, Walmart Bakery, Savory Garlic Knot Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Crock Pot Brisket with Potatoes
December 17, 2012 at 12:47 PM | Posted in BEEF, carrots, Crock Pot, potatoes | Leave a commentTags: cook, Crockpot, Home, Recipe, Slow cooker, Soups and Stews, Tablespoon, Teaspoon
Crock Pot Brisket with Potatoes
I think the slow cooker was invented for meat and potatoes in mind. As they say “Set it and forget it”
Ingredients:
2 medium Potatoes, peeled and cut into 1/4-inch slices
1 fresh Beef Brisket (2-3 pounds)
1 tablespoon Canola Oil
1/2 large Onion, sliced
1 small bag Mini Carrots
2 Garlic Cloves, minced
1 can (12 ounces) Light Lager Beer
1/2 teaspoon Beef Bouillon Granules
3/4 cup Stewed Tomatoes
1/2 cup Hunt’s Tomato Paste
1/4 cup Red Wine Vinegar
3 tablespoons Splenda Brown Sugar
3 tablespoons Dijon mustard
3 tablespoons Low Sodium Soy Sauce
2 tablespoons Molasses
1/2 teaspoon Paprika
1/2 teaspoon Ground Roasted Cumin
1/4 teaspoon Sea Salt
1/8 teaspoon Pepper
1 Bay Leaf
Directions:
1) Place potatoes and carrots in a 5-qt. slow cooker. Cut brisket in
half. In a large skillet, brown beef in oil on all sides; transfer
to slow cooker. In the same pan, saute onion until tender. Add
garlic; cook 1 minute longer. Add to slow cooker.
2) Stir in beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.
3) Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf. To serve, thinly slice across the grain. Yield: 8 servings.
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