CROCKPOT HAMBURGER STEW

CROCKPOT HAMBURGER STEW

Prep Time:20 min  

Cook Time:6 hr 

Total Time:6 hr 20 min

 

Ingredients

• 1 lb Ground Hamburger
• ½ an Onion, Chopped (you could us more we prefer just a little bit of onion)
• 1 Bag of Baby Carrots
• Peeled and cubed potatoes *We used about 7 since they are the kids favorite part
• Minced Garlic to Taste
• 6 oz Can of Tomato Paste
• 3 Cups of water (you could do less if you reduce the amount of potatoes)
• 1 tsp Salt
• ½ tsp Pepper
• 1 tsp onion powder
• 1 tsp Oregano

Instructions

• 1 - Brown the ground beef
• 2 - Prep all your veggies: Peel and chop potatoes, onions, and carrots.
• 3 - I sprayed my crock pot with a non-stick spray, you can choose to skip this step if you’d like!
• 4 - Combine the beef, carrots, potatoes, and garlic in the crock pot
• 5 - In a separate bowl whisk together the water, tomato paste, and seasonings
• 6 - Pour the water mixture over the beef mixture in the crock pot and cover with a lid
• 7 - Cook on low for 6-8 hours until done. Be sure to watch the liquid level for the potatoes to cook all the way. If it gets low before the stew is done cooking be sure to add some more!
• 8 - Serve with bread bowls or bread

penny pincher jenny http://pennypincherjenny.com/

 

MING TSAI'S CRANBERRY-HOISIN CHICKEN RICE

Taken from the book Celebrity Chefs published by Hearst Books.

MING TSAI'S CRANBERRY-HOISIN CHICKEN RICE
Total time:  1 hour
Makes 4 servings

2 tbsp canola oil
8 bone-in chicken thighs, skin on
2  unches scallions, sliced
2 tbsp. minced garlic
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
3 cups low-sodium chicken stock
1 cup fresh cranberries

1.  Preheat oven to 375*F.  In a Dutch oven, heat oil over medium high heat.  Brown chicken on both sides.  Set aside.

2.  In same pot, saute scallions and garlic.  Add rice and saute 1 minute.  Add hoisin and stir, then add rd wine and cook, stirring occasionally, until liquid is reduced by three-quarters, about 2 minutes.

3.  Add stock, cranberries, and chicken to pot and bring to a simmer; cover and bake for 30 minutes.  Let rest 10 minutes before serving.

Each serving:  About 1,004 calories, 47 g protein, 121 g carbohydrate, 31 g total fat (9 g saturated), 8 g fiber, 116 mg cholesterol, 1,200 mg sodium.

PILED HIGH HAYSTACK

        

Haystacks are fun, filing, and flexible, depending on what toppings you have around the kitchen. A haystack is a meal in itself, with no side dishes necessary. 

 PILED HIGH HAYSTACK

Total time	11 min
Prep	10 min
Cook	1 min
Yield	1 Servings

Ingredients

• 1 cup beans , canned (low sodium) or chili
• 12 chips Natural Yellow Corn Chips
• 1 1/2 cup tomato , diced
• 2 tablespoons onion , diced
• 1/4 medium avocado , diced
• 1 tablespoon black olives , chopped or sliced

Directions

Heat the beans. Layer the ingredients on a plate in the following order: chips, beans, and vegetables. Top with salsa or guacamole. 


Nutritional Information
Serving size:  1 haystack

Calories	396
Fat	9.7g
Sodium	740mg
Total Carbs	48.3g
Dietary Fiber	15.5g
Protein	18g

Tips


Optional toppings include guacamole, 1 oz. shredded cheese, salsa, or sautéed vegetables.


A lot of the sodium in this is from the chips and canned beans. It's easier to make with purchased items, but if you can make them from scratch, you'll save a lot on the sodium and fat.


A tip for using canned products that have sodium...rinsing and draining canned beans cuts about 40% of the sodium.


This recipe works great with rice or quinoa instead of chips if you're not a chip eater. I love corn chips, but I like to make my own from toasting corn tortillas in the oven.