Dee Posted March 27, 2003 Share Posted March 27, 2003 1. BBQ Chicken Burritos 4 large boneless, skinless chicken breasts 1/2 cup barbecue sauce 6 large flour tortillas 3 cups shredded lettuce 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 1 small tomato, diced 1 small avocado, diced 1/2 cup diced purple onion 1/4 cup barbecue sauce 2 tbsp. sour cream 1 tbsp. ranch dressing Heat grill over medium-hot coals. Grill chicken breasts for 7 minutes; turn over and grill 5 minutes longer. Brush chicken with barbecue sauce. Grill about 3 minutes and turn chicken over. Brush with more barbecue sauce and continue grilling and turning until chicken is done and generously coated with barbecue sauce. Let chicken cool enough to handle. Slice into thin, short strips. Warm flour tortillas according to package directions. Evenly divide chicken among flour tortillas. Top with lettuce, cheeses, tomatoes, avocados and onions. Combine barbecue sauce, sour cream and ranch dressing; dollop on burritos. Roll up. 2. Quick Barbecue Sandwiches What you need: 1 cup Barbecue sauce 3 pack (3 ounces each) smoked sliced chicken, ham, turkey or pastrami, cut into 1-in strips 6 Hamburger buns, split What you do: Stir chicken, ham, turkey, beef or pastrami into sauce. Cover and simmer about 5 minutes or until meat is hot. Fill buns with meat mixture. 6 sandwiches. To Microwave: Mix sauce ingredients in 4-cup microwavable measure. Microwave uncovered on high 4 to 6 minutes, stirring after 2 minutes, until sauce is slightly thickened Stir chicken, ham, turkey, beef or pastrami into sauce. Cover tightly and microwave on high 5 to 7 minutes or until meat is hot. 3. Smoky Tex-Mex Stew Serves: 6 Prep: 5 min Cook: (low) 8-10 hr, (high) 4-5 hr Cost per Serving: $1.50 1 1/2 lb lean beef chunks for stew 1 cup each bottled salsa and barbecue sauce 1 pkt (1.25 oz) reduced-sodium taco seasoning mix 2 cups frozen corn kernels 1 can each (both about 15 oz) chickpeas and black beans, rinsed 1/2 cup chopped fresh cilantro Note: Drained canned corn can be used in place of frozen. 1. Mix all ingredients except beans and cilantro in a 3-qt or larger slow-cooker. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until beef is very tender. 2. Stir in beans and cilantro. Cover; let stand 5 minutes for beans to heat through. Per serving: 380 cal, 31 g pro, 40 g car, 7 g fiber, 11 g fat (3 g saturated fat), 74 mg chol, 1,477 mg sod 4. Chicken Legs Provencal Serves 4 Prep: 10 min Cook: (low) 7-9 hr, (high) 4-5 hr Cost per Serving: $1.26 Note: You can use only drumsticks or thighs, if you prefer. 1 can (10 3/4 oz) condensed golden mushroom soup 1 Tbsp Worcestershire sauce 1/2 tsp each dried thyme and pepper 1/3 cup dry white wine or vermouth, or water 4 each chicken drumsticks and thighs (about 2 1/4 lb), skin removed 1 medium red bell pepper, cut in thin strips 1/2 cup each sliced scallions and thawed frozen petite green peas 1. Whisk soup, Worcestershire sauce, thyme, pepper and wine in a 3-qt or larger slow-cooker until blended. Stir in the chicken and the bell pepper. 2. Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken is tender. Stir in scallions and peas. Cover; let stand 5 minutes to heat through. Per serving: 177 cal, 19 g pro, 12 g car, 3 g fiber, 5 g fat (1 g saturated fat), 66 mg chol, 726 mg sod 5. Lentil & Ham Stew Serves: 6 Prep: 12 min Cook: 7 to 9 hr on low Cost Per Serving: $1.68 Gail of Peru, Illinois, loves slow-cookers because they’re such an efficient use of her kitchen time. “I can work, run errands or do other things without having to worry about when I need to stir, add ingredients and so forth.” 3 cups diced ham 2 cups dried lentils 2 cups each diced carrots and celery 1 cup chopped onion 1 Tbsp minced garlic 4 cups water 2 cans (10 1/2 oz each) condensed chicken broth 1 tsp dried oregano 1/4 tsp each salt and pepper 1 bag (6 oz) baby spinach leaves 2 Tbsp fresh lemon juice Garnish: lemon slices 1. Mix all ingredients except spinach and lemon juice in a 31/2-qt or larger slow-cooker . Cover and cook on high 4 to 5 hours or low 7 to 9 hours or until lentils are tender. 2. Stir in spinach, cover and cook 5 minutes or until tender. Stir in lemon juice. Per serving: 426 cal, 37 g pro, 51 g car, 11 g fiber, 9 g fat (3 g saturated fat), 41 mg chol, 1,758 mg sod 6. French Chicken Serves: 6 Prep: 5 min Cook: 6 to 8 hr on low Cost Per Serving: $1.38 Susan of Sandy, Utah, says her family loves this dish, and she loves the fact that it’s quick, easy and lowfat. Green beans are a good accompaniment. 6 boneless, skinless chicken-breast halves (about 6 oz each) 2 cans (14.5 oz each) diced tomatoes with balsamic vinegar, basil and olive oil, not drained 2 cans (15 to 16 oz each) white kidney beans (cannellini), rinsed 1 large yellow bell pepper, quartered lengthwise, then sliced crosswise 1 tsp each dried oregano and minced garlic 1/2 tsp each dried basil and salt 1/4 tsp pepper 1 Tbsp extra-virgin olive oil Garnish: chopped parsley 1. Mix all ingredients except olive oil in 3-qt or larger slow-cooker. Cover and cook on low 6 to 8 hours or until chicken is cooked through and vegetables are tender. 2. Stir in olive oil; sprinkle with parsley. Per serving: 395 cal, 48 g pro, 27 g car, 7 g fiber, 9 g fat (1 g saturated fat), 99 mg chol, 1,032 mg sod 7. Julie Carpenter’s Jambalaya Serves: 4 Prep: 10 min Cook: 6 to 8 hr on low Cost Per Serving: $2.17 Julie from Rockwood, Michigan, says, “I've used slow-cookers since the year they came out. I could live without my stove but not that!” 1 large onion, chopped 1 medium green bell pepper, chopped 2 medium ribs celery, chopped (1 cup) 8 oz fully cooked smoked sausage, sliced 1 can (28 oz) diced tomatoes, in rich, thick juice, not drained 3 cloves garlic, chopped 1 tsp dried thyme leaves 1/2 tsp each salt, pepper and hot pepper sauce 12 oz peeled, deveined raw medium shrimp 2 Tbsp chopped fresh parsley Serve with: rice and hot pepper sauce 1. Mix all ingredients except shrimp and parsley in a 3 1/2-qt or larger slow-cooker. Cover and cook on low 6 to 8 hours or until vegetables are tender. 2. Stir in shrimp, cover and cook 20 minutes or until cooked through. Stir in parsley; spoon over rice. Pass a bottle of pepper sauce at the table. Per serving: 355 cal, 28 g pro, 23 g car, 3 g fiber, 17 g fat (6 g saturated fat), 167 mg chol, 1,386 mg sod Quote Link to comment
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.