Mexican Pot Roast:

1 boneless beef chuck roast (3 - 3 1/2 lb.)
2 T oil
1 can Mexcian-style tomatoes with liquid
1 large can chopped green chiles
1 pkg. dry taco seasoning mix
2 teaspoons beef bouillon granules
1 teaspoon sugar
Brown roast in oil. Put in crockpot. Combine rest of ingredients and pour over roast in pot. Cook throughout the day. To thicken sauce:
1/4 cup watyer
3 tablespoons flour
Combine, stir until smooth. Add to juices; stir until thickened.
I serve this with Spanish rice and warmed flour tortilla's. (Placing some meat and rice inside of a tortilla and eating as a burrito is really good!)

enchillada tort

1. Brown 1 lb. ground beef (or 1/2 lb. beef and 1/4 Cup TVP) and 1 Cup onion. (I also added three cloves garlic with the onion.) Once onions are tender, add one can each of kidney beans or pinto beans and black beans (rinsed and drained), 1/3 Cup water, 1 Tbsp chili powder, 1 can tomatoes with green chilies (El Paso brand). Bring to boil and simmer 10 minutes.
2. In crock pot, layer 3/4 Cup meat mixture, one flour tortilla, 1/3 Cup cheese (cheddar and monteray jack) -- usually about 6 tortilla-layers worth.
3. Heat 4-6 hours on low. Place plate on top of crock pot, and flip over onto plate to serve. Tastes great with sour cream and salsa. TASTES GREAT!

Crockpot Beef & Noodles (or Rice)

Here's a great, really easy recipe for the crock pot.
1 lb. stew beef
1 envelope Lipton onion soup mix (dry)
2 cans (or one family size) cream of mushroom soup

Put all the ingredients in the pot together (You don't really even need to mix them) and cook on high for 6 - 8 hours. Serve over rice or noodles. Very easy and a big hit!

Crockpot Whole Chicken II

Though this is not really a recipe, this has gotten me through many a busy week. Whenever whole chickens go on sale at the local grocery store, I purchase a few and cook in the crockpot. (I have a 3 qt. which is good for one chicken, and a 6 qt. is great for two.) I rinse the chicken and then season with salt, pepper, poultry seasoning, add a few bay leaves to the pot, and if I have enough time, I'll chop up an onion or two and add that. I cook on low for 8 to 10 hours, or high for 5-6 hours, depending on my schedule. When done (and cooled some), I remove the meat from the bones, and defat the broth. I use the meat in recipes through the week, and freeze the chicken broth to use in recipes later. If I can't use up all of the meat (which is rare), I make chicken salad sandwiches for lunches. 

Crockpot French Dip

Use any size Chuck Roast,most are 2 1/2# average (I just did 3 for the roofers)
1 pkg. Au Jus>>for each roast
1 cup water

Put the roast in the crock pot. Mix the Au Jus as directed on package, only use half as much water. (the juice from the meat will be sufficient)
Pour the mixture over the beef and leave in the crock pot up to 24 hours, on low. Take the meat out and put into a 9x13 pan and shred. Place meat back in the crock pot and mix w/ juices. Get some hard rolls and maybe some fresh horseradish and enjoy the best hot beef sandwiches around. This is very easy and tasty, and of course, tastes better the next day.

Crockpot Whole Chicken

 take a whole chicken anc clean it out and rinse it off. I remove any excessive fat I see on the chicken. Season the inside and outside with salt, pepper and garlic. Chop an onion and place the pieces inside the cavity. place in crock pot. Squeeze a fresh lemon or two over the top of the chicken and some inside if you can. Cook on low all day or high for 4-6 hours. Serve over rice. When you pull the chicken out, the pieces just fall off. So yummy and easy.

CROCK POT PORK CHOPS

6 to 8 lean pork chops, 1 inch thick
2/3 cup flour
2 tsp. dry (hot) mustard
1 tsp. garlic powder
2 Tbls. oil
2 cans Cream of Mushroom soup

Trim all the fat from the chops. Coat chops with dry ingredients. Brown well in hot oil. Put chops in Crock Pot. Add soup, cover and cook on low 6 to 8 hours or 3 to 4 hours on high.

NOTE: The 'HOT' mustard does not make this dish 'hot'.

Crockpot Chicken Meal

One of our favorite meals is also one of the easiest. Place a layer of peeled and cut potatoes on the bottom and top with a nice serving of baby carrots. Take a whole frying chicken (2 or 3 split breasts also works), rinse and place on top of the veggies. Pour about 1/2 cup of chicken broth over the chicken and then top with about a 1/2 cup of honey. Set on low and let the meal cook all day. (If you have the extra time, stuff the chicken with your favorite stuffing recipe)

My family loves this, and the sweetness adds a nice touch to the gravy you can make right before serving, just pour the juices into a small pan, bring to a boil, sprinkle Wondra gravy flour in while stirring. It only takes a few minutes until the gravy thickens. No other seasonings needed!

Scalloped Potatoes & Ham

Scallopped potatoes & ham:
use whatever left over ham you may have from
a ham dinner or buy a little ham
for # of potatoes figure out how many potatoes per person (don't forget to have some for leftover!)
peel & cut potatoes
dice or slice ham into pieces or chunks
combine in cooker with 1/2 cup of milk
a couple tbs of butter or margerine
(optional: mix a can of cream of ckn soup with some milk, then pour in pot.)
salt, pepper, toss in some diced onion (optional) & let cook on med for 2-3 hrs. 

Lower fat Marinades

Lower Fat Marinades
From: HYPERLINK "mailto: "Karen (22-Jun-99)

You don't have to put fat in your marinades at all. My favorite marinade for chicken is equal parts soy sauce and worcestershire with a few splashes of lemon juice. For beef I use soy sauce and pineapple juice.

Lower Fat Marinades
From: HYPERLINK "mailto:manilowjac@snet.net"Judy (29-Jul-99)

This is great for boneless pork or chicken:
1/4C frozen applejuice
2tbsp grey poupon mustard
1tbsp olive oil
2 tbsp rosmary
1/4 tsp black pepper
5 cloves crushed garlic
Place all ingredients in a plastic bag, shake it up, then place pork or chicken. Marinate overnight and cook on the grill...delicious

Angel Food Cake recipes

I take fat free instant puddings(use less milk) and put on angel food cake we like choc.add a little cocanut flavoring and a few chopped nuts

angel food cakes
From: HYPERLINK "mailto: achoo024@aol.com"carol (15-Aug-99)

1 whole angel food cake tear in pieces.
2 lg. strawberry jello
3-10 oz. frozen strawberries (partly thawed)
cool whip
3cups boiling water to jello add strawberries and mix with the angel food cake place in 10x13glass dish and chill till set place cool whip on top and serve

angel food cakes
From: HYPERLINK "mailto: "august017 (18-Aug-99)

One of my favorites is to cut up 2-3 cups of fresh fruit either peaches, strawberries, blueberries, raspberries . .. or a combination of the above. In a big bowl stir in thawed (regular sized container) fat-free coolwhip. Serve a scoop of mixture with each slice of angel food cake. I use the box mixes that only use water. This makes a refreshing fat free dessert!!!

Pineapple Angel Cake

angel food mix

1 can of crushed pineapple - just mix the two together without anything else that is listed on the box, & bake according to package direction - but put in a 9 x 12 pan. It's wonderful & has only 3 points on Weight Watchers

size can is 20oz and 12 slices=3pts each.

Uses for Tofu

think of tofu as the oatmeal in my mother's meatloaf. It'll stretch whatever you want, as it absorbs flavors. Try in place of half the cheese in your lasagne. Use as half the meat in your sloppy joes. Mix with beans in burritos or other mexican dishes.

Meatless Chili

(everyone that has had it says they don't even miss the meat!)
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 clove garlic (or more) chopped
1 1/2 cups chopped zuchinni
1 (14oz.)can low-sodium stewed tomatoes
1 (14oz.)can tomato sauce
1 pkg. chili seasoning
2 cans kidney beans or chili beans

Cover the bottom of a large saucepan with 3-4 tbs.of water. Add the chopped onion, celery, gr. pepper and garlic. Saute' until wilted, 3-4 mins.
Add the zucchini and cook until tender, 5-10 mins.

Add the tomatoes, juice and all, the tomato sauce, chili seasoning and beans. Simmer for about 1 hour. (I like to put mine in a crock pot at this point) 

Black bean Salsa

1 can of black beans (drained)
1 1/2 tbs. chopped cilantro (add more if needed)
1 can whole kernal corn (drained)
4 lg.or 5 sm. roma tomatoes
1/2 lg. yellow onion
1/2 tsp. each of salt & pepper
1 sm.can(drained)chopped green chilis
In food processor lightly chop together tomatoes,onion,chilis (can use fresh), and salt & pepper. slowly add cilantro and mix. Put ingredients in a bowl; add beans & corn and stir! 

GRANOLA

2 CUPS OATS
1/2 PURE MAPLE SYRUP
WHEAT GERM, DATES, RAISINS, NUTMEG, CINNAMON AND CHOPPED NUTS.
TOSS WELL AND SPREAD ON COOKIE SHEET(I LINE MINE W/PARCHMENT). BAKE AT 350 FOR 30 MINUTES. TURN EVERY 10 MINUTES. COOL COMPLETELY

Low Fat Italian Dressing

1 cup tomato juice
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper to taste
pinch of oregano and basil
pinch of garlic powder
1teaspoon of sugar or artificial sweetener
Whisk it all together. Can be stored in the fridge for 2 or 3 days

Reduced-Fat Italian Dressing

1/2 cup balsamic vinegar
1/4 cup red wine vinegar
2 garlic cloves, minced (2 tsp.)
1/4 tsp. dried oregano
1/4 tsp. dried basil
Salt, pepper to taste
2 tbsp. olive oil
2 tbsp. chicken broth

Whisk first 5 ingredients. Whisk in oil and broth. Enjoy!

LOW FAT CHILI

One of the easiest meals to prepare and one of the best for freezing in large batches is chili. Over the years I have tried numerous recipes; from the one on the back of the McCormick's original chili powder, to one I found in a gourmet cooking magazine. More recently, I was lucky to find one both my husband and son agree has resulted in my best chili. 

MY BEST CHILI adapted from The Ultimate Low-Fat Mexican Cookbook 

2 pounds lean ground beef or ground turkey or 1 pound each 

1 large onion, chopped 

1 large green or red bell pepper, diced 

5 Tablespoons chili powder 

1/2 teaspoon ground cumin 

1 14 1/2-ounce can diced tomatoes, including juices, pureed OR 2 8-ounce cans no-salt-added tomato sauce 

2 Tablespoons cornmeal 

1 1/2 14 1/2-ounce cans beef broth, about 20 ounces 

1 Tablespoon apple cider vinegar 

1/2 teaspoon oregano 

1/2 scant teaspoon salt (omit if using tomato sauce with salt) 

Black pepper, to taste 

1 14 1/2-ounce can black beans, undrained 

1 14 1/2-ounce can dark kidney beans, undrained 

Garnishes 

Low-fat grated cheese 

Low-fat or non-fat sour cream 

Tortilla chips 

1. Place a large saucepan or Dutch oven over medium high heat. Add the ground meat and sear, stirring occasionally, until browned. Break up the meat with a fork or spatula and cook another 3 or 4 minutes, stirring until juices no longer run pink. 

2. Place the meat in a strainer or colander over a bowl and press to strain the juices. Set aside. Later, pour juices into one of the empty cans used in the recipe. Place can in the freezer to solidify fat for easy removal. 

3. Add onion and bell pepper to the same pan and cook over medium high heat 3 or 4 minutes. 

4. Return meat to the same pan and continue cooking until the onions appear wilted. 

5. Stir in chili powder and cumin, then add tomatoes or tomato sauce and the cornmeal. Stir in the remaining ingredients. 

6. Continue cooking until beans are softened. Serve hot in bowls. 

Honey Mustard Chicken

Favorite Family Recipes: Honey Mustard Chicken: "This recipe is a knock-off of Outback's Alice Springs Chicken. The homemade honey mustard sauce is out of this world (& makes a great di..."

Crunchy Parmesan Baked Chicken

Food Nanny's Crunchy Parmesan Baked Chicken

2/3 Cup Buttermilk or Buttermilk Ranch Dressing 2 Cups Plain Panko Crumbs 1/2 Cup grated Parmesan Cheese 2 Teaspoons garlic Salt 2 Pounds of boneless Skinless Chicken Breast Tenders 1/3 Cup butter 1. Preheat Oven to 400* Grease an oblong baking pan (I used a Pampered Chef stoneware Bar Pan) 2. Pour the buttermilk or ranch dressing into a wide, shallow dish or pie plate. Mix the Panko, parmesan cheese, and garlic salt in another shallow dish. Roll each piece of chicken in the buttermilk and then the panko mixture to coat. 3. Arrange the chicken pieces in the prepared pan. Melt the butter in a glass measuring cup in the microwave and drizzle over all the chicken pieces. Bake for about 30 minutes or until the chicken is tender and no longer pink. Sprinkle with Salt and Pepper to taste

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Source:  Food Nanny (byutv)