Recipes for Runners on the Go!

Jen117

DIS Veteran
Joined
Mar 8, 2002
Melt-In-Your-Mouth Barbecued Ribs
Recipe courtesy Robin Miller (Food Network)

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.

Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: 4 servings
User Rating: 4 Stars

Episode#: RM0303
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
 

Jen117

DIS Veteran
Joined
Mar 8, 2002
Taco Soup
Recipe courtesy Paula Deen

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapeños, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 hours
Yield: 12 to 16 servings
User Rating: 5 Stars

Episode#: PA1C11
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
 

Jen117

DIS Veteran
Joined
Mar 8, 2002
Crockpot Beef & Gravy

This is a really tasty recipe that can be prepared in minutes and you will love the aroma waiting for you when you get home.

2 pounds stew beef
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 teaspoon paprika
1 teaspoon onion powder
4 tablespoons oil
1 can cream of celery soup
1 can cream of mushroom soup
2 cups water
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce

Cut stew beef into cubes. Combine flour, salt, pepper, paprika & onion powder. Coat beef cubes with flour mixture. Brown beef in 4 tablespoons oil & place in crock-pot. Pour the remaining ingredients over beef in crock-pot. Stir. Cook on low for 8 to 10 hours.
 
  • Jen117

    DIS Veteran
    Joined
    Mar 8, 2002
    Garlic Lime Chicken

    Here's a really tasty chicken dish that will thrill your whole family.

    4 boneless, skinless chicken breasts
    1/2 cup soy sauce
    1/4 cup fresh lime juice
    1 Tbs. Worcestershire sauce
    2 garlic cloves, minced
    1/2 tsp. dry mustard
    1/2 tsp. coarsely ground pepper

    Place chicken in bottom of slow cooker. Mix together remaining ingredients and pour over top of chicken. Cover and cook on low for 6 to 8 hours.
     

    escape

    Mouseketeer<br><font color=red>I don't buy it. I'm
    Joined
    Jun 24, 2005
    Jen and others....

    Thanks for the recipes. I can't wait to try them! :goodvibes
     

    aladdinsgirl

    She's a rebel. She's a saint.
    Joined
    Sep 15, 2002
    Curried Peanut Chicken
    Recipe courtesy of Taste of Home

    1-1/2 cups orange juice
    3/4 cup peanut butter
    2 tablespoons curry powder
    4 boneless skinless chicken breast halves
    2 medium sweet red peppers, cut in half
    1/4 cup flaked coconut, toasted
    1/4 cup dried currants
    Hot cooked rice

    In a bowl, combine the orange juice, peanut butter and curry powder. Pour a
    third of the marinade into a large resealable plastic bag; add chicken. Seal
    bag and turn to coat; refrigerate for 8 hours or overnight. Cover and
    refrigerate remaining marinade. Drain and discard marinade from chicken.

    Grill chicken and peppers over medium heat for 8-10 minutes on each side or
    until chicken juices run clear and peppers are tender. Warm the reserved
    marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut
    and currants. Serve with rice and reserved marinade.

    Yield: 4 servings.

    I omitted the currants.

    I marinated the chicken the night before, but Stephen was in charge of grilling the chicken and the red peppers. He also made cous cous and black beans as side items. Stephen wanted to mix a can of pineapples with the black beans, to give it a Caribbean flair, but we didn't have any. The beans were good, but the pineapple mixed in would have been awesome. This meal was fabulous!! I really wish I would have taken a picture of my plate because Stephen's presentation was incredible. The peanut sauce was unbelievable--it was SO good. We dipped our roasted red peppers into the left over peanut sauce and poured some on the cous cous as well. Probably not the most healthy meal, with 3/4 cup of peanut butter in the sauce, but that's gotta be better for you than say Domino's pizza or Mc Donalds. This recipe has been added to my recipe collection.
     

    aladdinsgirl

    She's a rebel. She's a saint.
    Joined
    Sep 15, 2002
    Turkey Sloppy Joes
    Recipe courtesy of Taste of Home

    1 pound ground turkey breast
    1 small onion, chopped
    1/2 cup chopped celery
    1/4 cup chopped green pepper
    1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed tomato soup, undiluted
    1/2 cup ketchup
    1 tablespoon brown sugar
    2 tablespoons prepared mustard
    1/4 teaspoon pepper
    8 hamburger buns, split

    In a large saucepan coated with nonstick cooking spray, cook the turkey, onion, celery and green pepper over medium heat until meat is no longer pink; drain if necessary. Stir in the soup, ketchup, brown sugar, mustard and pepper.

    Transfer to a 3-qt. slow cooker. Cover and cook on low for 4 hours. Serve on
    buns.

    Yield: 8 servings.

    Changes--I put some Worcestershire sauce, salt, pepper, and garlic powder on the ground turkey as it was cooking. I also used regular Campbell's Tomato soup.

    I actually made this the night before and we reheated it for dinner on Tuesday night. Tuesday was a busy day, I had to work, go to the Community Center, and then I had a hair appointment at 6:30. I was anticipating getting home after 8:00, which is why I picked a crockpot meal. I realized on Monday night that the bbq only had to be in the crockpot on low for 4 hours. I ended up cooking the turkey and vegetables and then putting it in the crockpot at 8:20 Monday night, I turned off the crockpot and went to bed at 11:00. This smelled incredible while it was cooking. I was tempted to sneak a bite at 11:00, but I thought it might come back to haunt me later in the evening. :) I wondered how this would taste the next evening heated up in the microwave, it tasted fine. The sauce was really good. I hate mustard and I thought the mustard taste would stand out. I didn't taste the mustard at all. A really good recipe, a keeper, and I'm eating the leftovers for lunch today. :)
     
  • aladdinsgirl

    She's a rebel. She's a saint.
    Joined
    Sep 15, 2002
    Black Bean Enchiladas
    Recipe courtesy of Taste of Home

    1/2 cup chopped onion
    1/2 cup chopped green pepper
    1 tablespoon olive oil
    1 can (16 ounces) vegetarian refried beans
    1 can (15 ounces) black beans, rinsed and drained
    1-1/2 cups picante sauce, divided
    12 flour tortillas (6 inches)
    2 medium tomatoes, chopped
    1/2 cup shredded reduced-fat cheddar cheese
    1/2 cup shredded reduced-fat Mexican cheese blend
    3 cups shredded lettuce
    6 tablespoons fat-free sour cream

    In a nonstick skillet, saute onion and green pepper in oil for 2-3 minutes or
    until tender. Add the refried beans, black beans and 3/4 cup picante sauce;
    heat through. Spoon 1/4 cupful down the center of each tortilla. Roll
    up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking dish coated
    with nonstick cooking spray. Combine tomatoes and remaining picante sauce;
    spoon over enchiladas. Cover and bake at 350° for 15 minutes. Uncover;
    sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce
    on each place and top with two enchiladas. Serve with sour cream if desired.

    Yield: 6 servings. I made 8 enchiladas, I had enough filling for probably 10 enchiladas, but ran out of room in my baking dish and there was no way Stephen and I could eat 12 enchiladas between us.

    Changes--I add garlic, chili powder, and cumin to the onion and peppers as they were cooking. How do you have Mexican food without that?? :confused3

    This was by far my favorite meal of the week. It was so good, I didn't miss the meat one bit. I had about a cup of leftover enchilada filling, so I put that in a bowl and we ate that with Light Tositos chips for a side item. That would make an excellent dip to take to a party. This meal was so filling, I ate 2 enchiladas and I was STUFFED! I was hungry until about 9:00 this morning, we ate dinner at 7:30 last night. Another great recipe that's getting added to my collection. :)
     

    chimera

    <font color=deeppink>WISH Racing Team Member<br><f
    Joined
    Dec 17, 2004
    This was tonight's dinner (from Woman's Day Slow Cooking)

    2lbs beef stew meat
    28 oz canned tomatoes
    minced onion
    minced garlic
    1 tsp chili powder
    1.25 oz package of taco seasoning
    15 oz can black beans
    1 bag frozen corn

    1. Mix beef, tomatoes, corn, onions, garlic and chili powder in slow cooker.
    2. Cover and cook on Low 9 to 11 hours or until beef is tender.
    3. Stir in taco seasoning mix with wire whisk. Stir in beans. Cover and cook on High 15 to 30 minutes or until thickened.

    Serves 6 Per serving: 440 cal, 40g protein, 38g carbs, 8g fiber, 37% cal from fat, 95mg cholesterol, 850mg sodium

    I added 3 cinnamon sticks during the last half hour (I always put cinnamon in my chili), but think I should've included them from the beginning. I also served over rice so could easily serve more than 6.
     

    nucpharm29

    <font color=purple>The Exercise Goddess</font>
    Joined
    Oct 14, 2004
    This recipe was a hit in our house--it looks a little complicated--but you can make the enchilada sauce days in advance and keep in the fridge until you're ready to use it! Enjoy! It is from Cooking Light this month.

    Black Bean, Corn, and Zucchini Enchiladas
    1 tsp canola oil
    2 cups diced zucchini
    1 (10ounce) package frozen whole kernel corn
    1 (15ounce) can black beans, rinsed and drained
    3 cups Enchilada Sauce (recipe to follow)
    Cooking Spray
    8 (8-inch) whole wheat tortillas
    2 cups shredded reduced fat cheddar cheese divided (I used regular fat cheese)

    Preheat oven to 350

    Heat oil in a large non-stick skilletover med-high heat. Add 2 cups zucchini and corn; saute for 5min or until veggies are tender. Remove from heat and stir in beans

    Spread 1 cup enchilada sauce in the bottom of a 13X9 baking dish coated with cooking spray. Spoon about 1/2 cup veggie mix down the center of tortilla; sprinkle with 2 tbsp of cheese, and roll up. Place seam side down in baking dish--repeat with other tortillas. Spread remaining 2 cups enchilada sauce over enchiladas

    Cover with foil; bake at 350 forn 30 minutes. Uncover, top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese is melted

    Enchilada Sauce
    May be prepared in advance--store in refrigerator

    1 tsp canola oil
    1/2 cup diced red onion
    1 tsp minced garlic
    1/2 cup veggie broth
    1 tbsp chili powder
    1 tbsp honey
    1 tsp ground cumin
    1/2 tsp salt
    1 (28ounce) can crushed tomatoes, undrained

    Heat oil in large saucepan over med heat. Add onion and garlic; saute 5 min or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer for 30 minutes.
    __________________
     
  • nucpharm29

    <font color=purple>The Exercise Goddess</font>
    Joined
    Oct 14, 2004
    This was really good--had it for dinner last night--and so quick and easy!

    Chicken Lettuce Wraps with Sweet and Spicy Sauce

    3 tbsp unsalted, dry roasted peanuts (left this out)
    3 tbsp hoisin sauce
    2 tbsp cider vinegar
    2 tsp soy sauce
    1 tsp bottle ground fresh ginger
    1 tsp dark sesame oil
    1/2 tsp crushed red pepper
    1/2 tsp bottle minced garlic
    2 cup packaged cabbage and carrot coleslaw
    1 cup canned sliced water chestnuts, drained
    8 ounces grilled chicken breast strips ( such as Louis Rich/Tyson)
    12 Bibb lettuce leaves

    Place peanuts in small nonstick skillet over med-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat, set aside

    Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk

    combine peanuts, coleslaw, water chestnuts, and chicken in a med. bowl. Toss well

    Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 tsp of sauce. roll up; secure with a wooden pick
     

    Tiger Lily 03

    Moderator W.I.S.H.
    Moderator
    Joined
    Feb 7, 2003
    From: Campbell's Kitchen (campbellkitchen.com)
    Prep Time: 10 minutes
    Cook Time: 25 minutes

    Serves: 6

    Ingredients:

    2 lb. ground turkey
    1 large onion, chopped
    2 tbsp. chili powder
    1/2 tsp. ground cumin
    3 1/2 cups V8® 100% Vegetable Juice
    1 small green pepper, chopped
    2 cans (about 15 oz. each) kidney beans, rinsed and drained

    Directions:

    COOK turkey, onion, chili powder and cumin in saucepot until turkey is browned.

    ADD vegetable juice, pepper and beans. Heat to a boil. Cook over low heat 15 min.

    We usually make 1/2 the recipe for the 5 of us and add about 1/3 cup macaroni to the pot. Mmmm!

    Sometimes we leave out the green pepper since the men in the family do not favor the flavor. The 1/2 recipe give each of us a bowl with 2 soup ladels full for the portion.

    I think it has some good nutritional value with the V8 juice instead of tomatoes or tomato juice and turkey instead of beef. I hope so because I like this meal. I WISH there was a way to analyze the nutritional value and calories with these recipes. I need that.
     

    Jen117

    DIS Veteran
    Joined
    Mar 8, 2002
    I haven't made this, but thought it would be good for the meat and potatoe kind of people.


    Easy, All-Day Meatloaf and Vegetables
    Makes 6 servings

    4 large, or 6 medium potatoes, sliced
    6 carrots, sliced
    1/4 tsp. salt
    1 & 1/2 lbs. ground beef
    2 eggs, beaten
    3/4 cup cracker crumbs
    1/3 cup ketchup
    1/3 cup finely chopped onions
    3/4 tsp. salt
    1/4 tsp. dried marjoram
    1/4 tsp. black pepper

    Place potatoes and carrots in slow cooker. Sprinkle with 1/4 tsp. salt. Combine remaining ingredients. Mix well and shape into loaf. Place loaf on top of vegetables, making sure that it doesn't touch sides of slow cooker. Cover. Cook on Low 8-10 hours.
     

    Jen117

    DIS Veteran
    Joined
    Mar 8, 2002
    Yummy Honey Chicken Kabobs

    Original recipe yield:
    12 servings

    PREP TIME 15 Min
    COOK TIME 15 Min
    READY IN 3 Hrs

    INGREDIENTS
    1/4 cup vegetable oil
    1/3 cup honey
    1/3 cup soy sauce
    1/4 teaspoon ground black pepper
    8 skinless, boneless chicken breast halves - cut into 1 inch cubes
    2 cloves garlic
    5 small onions, cut into 2 inch pieces
    2 red bell peppers, cut into 2 inch pieces skewers

    DIRECTIONS
    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before
    adding chicken, reserve a small amount of marinade to brush onto kabobs
    while cooking. Place the chicken, garlic, onions and peppers in the bowl,
    and marinate in the refrigerator at least 2 hours (the longer the better).
    Preheat the grill for high heat.
    Drain marinade from the chicken and vegetables, and discard marinade. Thread
    chicken and vegetables alternately onto the skewers.
    Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to
    15 minutes, until chicken juices run clear. Turn and brush with reserved
    marinade frequently.

    NUTRITION INFORMATION
    Servings Per Recipe: 12

    Amount Per Serving

    Calories: 177

    Total Fat: 6.6g
    Cholesterol: 45mg
    Sodium: 447mg
    Total Carbs: 12.4g
    Dietary Fiber: 1g
    Protein: 17.3g
     

    Jen117

    DIS Veteran
    Joined
    Mar 8, 2002
    Southwestern Chicken-Bean Salad

    POINTS® Value: 5
    Servings: 4
    Preparation Time: 20 min
    Cooking Time: 0 min
    Level of Difficulty: Easy
    This crisp, refreshing salad takes only minutes to make if you begin with precooked chicken breasts, available at most supermarkets. Serve our salad as is, or roll it in tortillas for finger-lickin'-good wrap sandwiches.


    Ingredients
    2 medium scallion(s), chopped
    1/2 medium sweet red pepper(s), chopped
    1/2 medium bell pepper(s), chopped
    15 oz canned black beans, rinsed and drained
    2 piece corn on the cob, kernels removed
    2 Tbsp fresh lime juice
    1 Tbsp corn oil
    8 oz chicken breast, cooked, skinless, chopped
    2 Tbsp reduced-sodium taco seasoning, about 1/2 a 1.25 oz packet
    4 Tbsp cilantro, fresh, chopped
    4 Tbsp fat-free sour cream
    Instructions
    Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.


    Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve. Yields about 1 1/2 cups salad plus 1 tablespoon sour cream per serving.
     

    cdn_gal_eeyore

    HSBC Calgary Half Marathon - my first ever - 07/08
    Joined
    Feb 1, 2007
    ***Disclaimer - I have not tried this, but my Bikini Boot Camp instructor sent it along and I thought I would pass it along to you guys!***

    Homemade Sports Drink
    (Recipe from Nancy Clark - Sport Nutritionist)
    Yield: 1 litre

    4 Tbsp Sugar
    ½ tsp Salt
    ¼ c boiling water
    ¼ c orange juice from concentrate or 2 Tbsp lemon juice *** My favorite is lemon juice***
    3 – 3 ¾ c Cold Water

    1. In the bottom of a pitcher, dissolve the sugar and salt in the boiling water
    2. Add the juice and remaining water; chill
    3. Quench that thirst!

    Nutritional Information per 8 ounce (250 ml) serving:
    Energy: 50 Calories
    Carbohydrates: 12 g
    Sodium: 110 mg
    Potassium 30 mg
     

    meghan74

    Mouseketeer
    Joined
    Jan 7, 2005
    This could not be any easier and it is so good! We have this at least every other week.

    Salsa chicken

    Put FROZEN skinless, boneless chicken breasts in crockpot. (I usually do about 1/2 a bag of frozen chicken breasts.)

    Dump one large jar of salsa on top.

    Cook on low for 6-8+ hours. This will be fine if you need to leave it longer than 8 hours.

    Shred with two forks and serve in a tortilla with cheese and sour cream, pour over rice, etc.

    Leftovers freeze wonderfully!

    Here's another tip for shredding meat easily:

    use a potato masher! Sounds weird, but it really works.
     

    ohMom

    Kids Get Arthritis Too!
    Moderator
    Joined
    Oct 8, 2001
    FYI -- i'm going to move this to the Healthy Eating board and sticky it so it won't fall too far down the board and get lost!
     

    JustSmile

    "Sweaty and smiling, breathless and beautiful: Run
    Joined
    Feb 1, 2008
    These are so good----I can't say it enough!:)

    Walnut and Blueberry Bran Pancakes
    from RW magazine

    1 1/2 c. whole milk (we used buttermilk)
    1 c. instant oats
    3/4 c. sifted flour
    1/4 c. oat flour or oat bran
    1 T. baking powder
    2 T. honey
    1 tsp. salt
    2 eggs, beaten
    3/4 c. blueberries
    1/2 c. walnuts, chopped

    Pour milk over oats. Sift together flours, baking powder, and salt. Lightly stir eggs into oats mixture. Add dry ingredients and honey, stirring until combined. When the batter is thoroughly mixed, stir in blueberries and walnuts. Ladle batches of batter onto a preheated greased or nonstick griddle or frying pan and cook until tops are bubbly and edges looked cooked. Turn over and finish cooking the other side. About 10 pancakes.
    Serves 4.
    Calories 400 Fat: 16g Carbs: 52g Protein: 15g
     


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