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.

Stuffed Poblano Peppers

Stuffed Poblano Peppers
Spicy Ricey Ground Beef Mixture (recipe follows)
10 poblano peppers
2 c Mexican blend cheese

1. Make Spicy Ricey Ground Beef.
2. Preheat oven to 375* and lightly grease 2- 9x13 pans.
3. Cut tops off of peppers (like a pumpkin) and deseed.
4. Stuff ground beef mixture into peppers up to 1/4-1/2 inch from top and replace tops.
5. Lay 5 peppers, alternating directions, on each pan.
6. Bake 30 minutes, sprinkle cheese over peppers, return to oven for 10 more minutes.
7. Let sit at least 5 minutes before serving.

Spicy Ricey Ground Beef Mixture
2 lb ground beef
2 T olive oil
1 - 14 oz can beef broth
1 - 8 oz can tomato sauce
Round 1 Spices-
-1 T onion powder
-2 T garlic powder
-1 t salt
-1/2 t black pepper
-1 chicken bouillon cube, ground
-1 beef bouillon cube, ground
Round 2 Spices-
-3 T crushed red pepper or chili powder
-1 1/2 t garlic powder
-3 1/2 t ground cumin
-1 T brown sugar
-1/2 t onion powder
3 c cooked rice

1. Brown ground beef in a large skillet; drain fat.
2. Add olive oil, beef broth, and tomato sauce; simmer, covered, over low-medium heat for 60 minutes.
3. Stir in Round 1 Spices and simmer, covered, for 30 minutes.
4. Stir in Round 2 Spices; reduce heat to low.
5. Cook for another 20 minutes, stirring occasionally.
6. Take off heat and let cool before adding rice and stuffing into peppers.

Cinnamon Walnut Banana Coffee Cake

Cinnamon Walnut Banana Coffee Cake
2 eggs
3/4 c sugar, plus a little more
3 over-ripe bananas
1/3 c milk
1 T vegetable oil
1 T vanilla
1 3/4 c flour
2 t cinnamon
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c walnuts, chopped and roasted

1. Preheat oven to 325*.
2. Lightly grease and sugar a loaf pan.
3. Beat eggs and sugar in a large bowl; mix in bananas, milk, oil and vanilla.
4. Sprinkle flour, cinnamon, baking powder, baking soda, and salt over mixture; mix until just blended; stir in nuts.
5. Pour batter into pans and sprinkle with sugar.
6. Bake about 45 minutes, until it passes toothpick test.

(In this picture, I forgot to sugar before I baked. Oops.)