Crock Pot Spare Ribs

Submitted by Sarrah LeeAnn Henry

4 or 5 spare ribs
4 potatoes
4 to 6 carrots
1 can tomato sauce (12 or 16 oz.)

Turn slow cooker or crockpot to high. In fry pan, brown spareribs. Cut off excess fat. Peel potatoes and carrots. Cut potatoes into quarters and add to crockpot. Cut carrots into 3 inch chunks and add to crockpot. Place spareribs on top. Pour tomato sauce directly over, allowing it to drip through the vegetables. Make sure the cover of crockpot is evenly sealed.
Cook on high about 30 minutes; then slow cook on low 6 to 8 hours, or until carrots have cooked through. Serve hot and add butter and salt and pepper to taste.

Peach or Pineapple Upside Down Cake

Submitted by Sarrah LeeAnn Henry

Peach or Pineapple Upside Down Cake

1/2 cup butter or margarine, melted
1 cup brown sugar
1 medium-sized can pineapple slices, drained, reserving juice
6-8 maraschino cherries
1 box yellow cake mix

1. Combine butter and brown sugar. Spread over bottom of well greased cooker.
2. Add pineapple slices and place cherries in the center of each one.
3. Prepare cake according to package directions, using pineapple juice for part of liquid. Spoon cake batter into cooker over top fruit.
4. Cover cooker with two dish towels and then with its own lid. Cook on high for one hour and then on low 3-4 hours.
5. Allow cake to cool for ten minutes. Then run knife around edge and invert cake onto large platter.

French Toast Casserole

Submitted by Kinau Kepaa

Ingredients

5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Chocolate gravy served over homemade biscuits.

Submitted by Mandy Varvel

Combine 2c of sugar, 2T flour, 3T cocoa in a skillet add 2c of water cook on med stirring. Add flour as needed to thicken.

Breakfast casserole

Submitted by Mandy Varvel

6 slices of bacon cooked
1c cubed/diced ham
1/4c melted butter
3c croutons
2c shredded cheese
1 3/4c milk
6 eggs
1 grn pepper diced
1T mustard

Preheat oven to 325, spray 9x13 pan add croutons to pan and pour melted butter over croutons and top with cheese. Crack 6 eggs & wisk add milk, pepper & mustard. Pour over croutons & cheese. Sprinkle bacon crumbles & ham. Bake 1hr cool for 10min.

Skirt Steak Stir-Fry

Submitted by Mirna Haddad Horvath

This quick and simple recipe makes for a great weeknight meal. I’ve kept it simple by utilizing a bag of frozen prepared vegetables to eliminate hassle and quicken the process. Of course, you can always utilize fresh vegetables if you’d like. (Prep 5 minutes. Cook 15 minutes. Serves 2)

1/3 Cup Soy Sauce
1 Cup Beef Broth
1 Tablespoon Corn Starch

2 Tablespoons Sesame Oil
¼ Cup Yellow Onion, finely diced
¼ Cup Carrots, finely diced

2 Cloves Garlic, minced
1 Tablespoon Fresh Ginger, minced
1 Bag Frozen Stir Fry Vegetables

1 lb Skirt Steak, thinly sliced

Green Onions, sliced

Hot Cooked Rice (to serve)

In a mixing bowl, combine the first three ingredients, stir, and set aside. Next, add oil to a wok or skillet over high heat; add onions and carrots and cook until just tender, about 1 minute. Add garlic, ginger, and frozen vegetables and sauté, stirring often until the vegetables are just tender and slightly charred, about 2 – 3 minutes. Add steak and cook for another minute, or until just browned. Pour in soy sauce mixture and bring to a boil. Remove from heat, and stir to evenly distribute the flavor. Garnish with sliced green onions. Serve over hot cooked rice.

Cajun Chicken Pasta - On the Lighter Side!

Submitted by Crystal Frost Schubert

You can make this with shrimp instead of chicken, or use a combination of both. Make this vegetarian by leaving the chicken out or replacing it with tofu and the chicken broth with vegetable broth. You can also make this gluten-free by using brown rice pasta and replacing the flour with 1 teaspoon of corn starch. Hope you enjoy!!

Skinnytaste.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)

Ingredients:
8 ounces uncooked linguine (I used Dreamfields)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray

Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!