BBQ Ribs

I found this post on Pinterest.  Original post here: http://filingawaycupcakes.wordpress.com/2012/02/21/ribs-ribs-ribs/

I made them today and I am very glad to say it was not a Pinstrosity! We loved them!!

Ingredients: baby back ribs (mine had 7 bones); 1/2 a can of Dr. Pepper (I used the real sugar kind, but you can substitute the regular kind.); Sweet Baby Ray’s Barbecue Sauce; 1 heaping tbs paprika; 1 heaping tbs light brown sugar; a couple shakes of garlic salt; and a couple of shakes of pepper.

First, I mixed all the dry ingredients in a bowl, then rubbed the ribs down with the mixture. I made sure to get every inch of the ribs, then I placed them bone down in my crock pot. I let them sit, on high, for about 30 minutes before I turned them down to the regular setting.

When I turned the temperature down, I added enough Sweet Baby Rays to cover the ribs, and splashed on 1/2 the can of Dr. Pepper. Then, the ribs just sat for about 6 and 1/2 hours, while I enjoyed the other 1/2 of the Dr. Pepper and went about my day.

After the ribs had spent a total of 7 hours in the crock pot, I took them out, and placed them in a baking pan lined with aluminum foil. I then took all of the drippings and boiled them down in a sauce pan, until they were a thick and rich sauce. Once the sauce was ready, I coated the ribs with it and stuck them under the broiler for about 5 minutes.

Spaghetti Squash Bolognese---from Bob Harper!

You guys. YOU GUYS! This is good. You know how you sometimes make healthy stuff and it tastes healthy, but not in a great way? This isn't that stuff. It tastes so good!  Try it. Really really.

Spaghetti Squash Bolognese
(Adapted from Bob Harper)

Ingredients
16 ounces ground turkey breast
1 cup sliced celery
1 yellow onion, finely chopped
1 24-26 oz. jar of spaghetti sauce (I used Ragu)
4 cups spaghetti squash strands--or just use one large-ish spaghetti squash
5-6 cups chopped fresh spinach (Really, just use as much as you'd like)

Directions
Cut your spaghetti squash lengthwise and scoop out the seeds. Place both pieces cut side up on a dinner plate. Cover with plastic wrap and microwave on high for 8 minutes. Let them steam/cool for another 5-10 minutes. Then use a large spoon to scrape out the strands into a large bowl. Set aside. (You can even do this step in the morning and leave it in the fridge)

Combine turkey, celery, and onion in a large pot on medium-high heat. Sauté for 8 minutes, stirring occasionally to break the turkey apart.

Add the spaghetti sauce and simmer for 20 minutes. Mix in the spaghetti squash (which will warm through from the heat of the sauce). Turn off the heat, add the spinach, and stir until wilted.

We served it with some bread on the side. Delicious!

Ziti Pizza Bake

Here's another Six Sisters recipe, and it's a good one!

1 1/2 lbs. ground beef

1 medium onion (optional), diced -- (I think I'll leave it out next time, it was too crunchy)

1 green bell pepper, diced -- (I left this out because I have a picky husband)

8 oz sliced pepperoni

4 oz (1 cup) shredded mozzarella cheese

8 oz (2 cups) shredded cheddar cheese

12 oz Rigatoni noodles, cooked                 

15 oz pizza sauce

26 oz Spaghetti sauce

1. Brown meat, onion and pepper in frying pan.

2. Drain grease and add pizza sauce and spaghetti sauce

3. Combine all ingredients in a large crock pot (spray with non-stick spray first).

4. Cook on HIGH for 30 minutes and then LOW for 2 or 3 hours until the cheese melts.

Note:  This makes a lot of food, so I usually freeze half before cooking it.  Later it can be thawed and cooked in the slow cooker as directed above.

My note: I divided this into three parts and froze all three. One of the parts I put in a ziploc bag and two other parts I put in casserole tin thingies. I just made one of them in the casserole tin, I baked it at 350 for 20 minutes covered with foil and then 10 more minutes uncovered. It was soooo yummy! (and probably not going to be tagged with the "healthy" tag...)

(My guess is that the recipe all together would probably feed 9 or 10 people)

Crockpot Chili

All day Crockpot Chili
(Adapted from here )

1/2 c. dried beans (I used pinto)
2 cans of beans--any kind--drained (I used black and cannelini)
1 large green pepper, diced finely
1/2 - 3/4 onion, diced finely
1 (14.5 oz.) can of diced tomatoes
1 (6 oz.) can of tomato paste
1/4 c. barbecue sauce (Sweet Baby Ray's is all we use!)
Dash of: Cayenne pepper, Paprika, Garlic powder, and Chili powder
2 tsp. salt (more or less to taste)

Rinse your dry beans and place into a 4-qt. crockpot. Cover with about an inch of water and cook on low for 5 hours. Then add the remaining ingredients and cook on low for another 6 hours. Serve with breadsticks or corn bread.

**If you don't have the 11 hours in one day to do this, cook the dry beans in that late afternoon/evening, and then add the remaining ingredients before placing it in the fridge, covered. Pull it out and plop it into the crockpot the next day on low. You could easily cook this for longer than 6 hours if necessary.

I thought it tasted even better today as leftovers!

Lemon Oregano Rice

Another great side dish, and its a quick and easy one, too!

Lemon Oregano Rice
1 Tbsp. Butter
1 cup uncooked white rice
14.5 oz chicken broth
4 Tbsp. lemon juice
1 tsp. dry oregano

1. Melt butter in a saucepan over medium high heat, and stir in the rice. Cook rice, stirring frequently, until browned--about 5 minutes.

2. Add remaining ingredients. Mix. Cover and reduce heat to low. Cook 20 minutes until liquid has been absorbed. Fluff with a fork before serving.

Avocado Egg Salad Sandwiches

I first found this idea on Livestrong.com and then went after an actual recipe to adapt to our family.  It was delicious and really quite healthy!

Avocado Egg Salad Sandwiches 
(Adapted from Allrecipes.com)

4 large hard boiled eggs (I did mine the night before so they had plenty of time to chill)
1 RIPE medium Hass avocado
Yellow mustard
Paprika
Salt & Pepper to taste
1-2 Tbsp. pickle relish
4 slices of whole wheat bread

Peel your eggs and place them in a mixing bowl. Using a pastry cutter, or a knife and fork, chop up your eggs to your desired consistency. In a separate bowl, mash up your avocado. You want it really mushy--this is taking the place of the usual mayonnaise! Add about a teaspoon of prepared yellow mustard, and a sprinkling of paprika (as much as you'd like!). Mix this into the eggs. Then add the pickle relish and salt & pepper to taste.

Use whole wheat bread to make your yummy sandwiches and you are set for a healthy summer-y meal!

Slow Cooker Stuffed Peppers--Vegetarian Style!

My friend Renae gave me this recipe and we've had it two or three times this year. We love love love it!

Slow Cooker Stuffed Peppers
4 large sweet red peppers (we've also used green)--rinsed well
1 15 oz can black beans, rinsed and drained
1 c. shredded pepper jack cheese (or plain jack if desired)
3/4 c. salsa
1 small onion chopped
1/2 cup corn (canned or frozen)
3/4-1 c. cooked rice (we always use our wild rice blend on these)
1/2 tsp chili powder
1/2 tsp cumin

Cut tops off peppers and remove seeds. Set aside. In a large bowl combine beans, cheese, salsa, onion, corn, rice, and spices. Spoon the mixture into the peppers. Place in a 4 or 5 quart slow cooker coated with cooking spray.

Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.