Slow Cooker Brisket

Slow Cooker Brisket
3-4 lbs beef brisket
2 t salt
4 t dry mustard
4 t paprika
2 t garlic powder
1 t pepper

1. Trim all excess fat off brisket.
2. Mix seasonings together well; rub into brisket.
3. Place meat in greased slow cooker with the side that had more fat face-up.
4. Cook for 10-12 hours on low.
5. Remove from slow cooker and let sit for 15 minutes; cut slices across the grain and serve.

Thai Chicken

Thai Chicken
4 boneless, skinless chicken breasts, diced
6 cloves garlic, minced
1 t salt
1/2 t pepper
1/2 t crushed red pepper
1/4 t ground coriander
1/4 t cumin
1/4 t cinnamon
1/4 t nutmeg
1 lime, zested and juiced
1 white onion, chopped
1/4 c butter
1- 14.5 oz can tomato sauce
1- 14.5 oz can diced tomatoes
1 pint half and half (or heavy whipping cream)
1 bunch cilantro, chopped
about 2 cups brown rice (or however much you want)

1. Place chicken, garlic, spices, and lime zest/juice in a large ziploc bag; place in fridge to marinate overnight.

2. In a large skillet over medium heat, saute onion in butter until clear.
3. Add chicken and marinade; cook, uncovered, about 10 minutes, stirring occasionally.
4. Reduce heat to medium-low and add tomato sauce and tomatoes; cook, covered, for 30 minutes.
5. Remove from heat; add half and half and cilantro just before serving over rice.

Fresh Tomato Pasta Sauce

Fresh Tomato Pasta Sauce
1 T olive oil
2 cloves of garlic, minced
3 juicy, over-ripe tomatoes, diced
1 t garlic salt
2 t basil

1. In a large skillet, saute garlic in olive oil over medium heat for about a minute.
2. Add tomatoes, garlic salt, and basil.
3. Simmer sauce, stirring frequently, until liquid has reduced, about 10 minutes.

Orzo Primavera

Orzo Primavera
2 T olive oil
3 cloves of garlic, minced
1 zucchini, shredded or chopped
1 cup carrots, shredded or chopped
3 c chicken broth
1 c uncooked orzo pasta
1/2 c grated Parmesan cheese
2 T parsley
1 c frozen peas
salt and pepper, to taste
3 roma tomatoes, diced

1. Heat a large skillet over medium-high heat; add olive oil.
2. Throw garlic, zucchini, and carrots into skillet and saute for 5 minutes.
3. Add chicken broth and bring to a boil; add orzo and bring back up to a boil.
4. Cover and reduce heat to medium. Cook until most liquid is absorbed and pasta is al dente, about 10 minutes.
5. Uncover and stir in cheese, parsley, and peas; season with salt and pepper.
6. Toss in tomatoes just before serving.

Baked Eggplant Parmesan

Baked Eggplant Parmesan
2 eggplants
3 egg whites
3 T water
1/2 c fine breadcrumbs
1/2 c shredded Parmesan cheese, separated
1/2 t salt
1/2 t pepper
1 T basil leaves, chopped
1/2 T oregano
1/2 T garlic salt
1/4 t nutmeg
1- 8 oz can tomato sauce
1- 14.5 oz can diced tomatoes (I use no salt added)
1 c mozzarella cheese

1. Preheat oven to 400*; foil line and grease two baking sheets, and grease one 9x13 pan.
2. Cut eggplants into 1/4" slices.
3. In a shallow dish, whisk together egg whites and water.
4. In another shallow dish, combine breadcrumbs, 1/4 cup Parmesan cheese, salt, and pepper.
5. Dredge eggplant slices in egg white mixture and then coat in breadcrumb mixture.
6. Arrange slices in a single layer on baking sheets; bake 15 minutes, flip slices, and bake another 15 minutes.
7. Combine spices, tomato sauce, and tomatoes; spread 1/2 cup on the bottom of the 9x13 pan (just enough for a thin layer).
8. Lay half of the eggplant slices over sauce, overlapping a bit if necessary.
9. Spoon half of the remaining sauce (1 cup) over eggplant and sprinkle half of the mozzarella cheese (1/2 cup) over sauce.
10. Layer remaining eggplant, then remaining sauce, and remaining mozzarella & Parmesan cheeses.
11. Bake, uncovered, for 20 minutes, until sauce begins to bubble and the cheese turns golden.
*Each serving (about 2 slices with sauce) is only 174 calories.
Serve by itself or over wheat pasta.