Cooking Light Crock Pot Day 3 - Moroccan Meatballs in Spicy Tomato Sauce

These meatballs were a great way to continue my week of Crock Pot dinners. Dave is doing Weight Watchers too (to trim up a bit for race season) and it's hilarious to make 6 servings of something only to have me eat one and Dave eat five. These were a big hit. Although the recipe didn't specify, I used whole wheat Israeli couscous. Awesome.

Moroccan Meatballs in Spicy Tomato Sauce

myrecipes.com

INGREDIENTS

• • 1/2 cup dry breadcrumbs
  • 1/4 cup dried currants
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 pounds lean ground beef
  • 1 large egg white

• Sauce

  • 1/4 cup tomato paste
  • 1 teaspoon fennel seeds
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 (28-ounce) can whole tomatoes, coarsely chopped
  • Remaining ingredients:
  • 3 cups hot cooked couscous
  • Chopped fresh parsley (optional)

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INSTRUCTIONS

1. To prepare meatballs, combine first 9 ingredients in a bowl; shape meat mixture into 30 meatballs. Heat a large nonstick skillet over medium-high heat. Add half of meatballs to pan; cook 3 minutes or until browned, stirring frequently. Place browned meatballs in an electric slow cooker. Repeat procedure with remaining 15 meatballs.
2. To prepare sauce, combine tomato paste and next 7 ingredients (through tomatoes). Add to slow cooker, stirring gently to coat. Cover and cook on LOW for 6 hours. Serve over couscous. Garnish with parsley, if desired.

• YIELD

   6 servings (serving size: 5 meatballs, 1 cup sauce, and 1/2 cup couscous) WW points = 4 per serving

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Cooking Light Crock Pot Day 2 - Pork Carnitas

All I can say is that this meat has been in my Crock Pot all day...and the smell of it made me want to swim in it. Hands down, it made simply the best tacos I've ever had. And I'm from California! Woohoo! I'm so happy to have found this recipe...but beware, it's hard to stick with just one serving (2 tacos). This is one dish to stockpile Points for. 

Pork Carnitas
myrecipes.com

INGREDIENTS

• • 1 (3-pound) boneless pork shoulder (Boston butt), trimmed
  • 10 garlic cloves, sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 chipotle chiles canned in adobo sauce, drained and chopped
  • 20 (6-inch) flour or corn tortillas, warmed
  • 2/3 cup chopped onion
  • 2/3 cup bottled salsa
  • 2/3 cup chopped fresh cilantro
  • 10 lime wedges

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INSTRUCTIONS

1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.
2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.
4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.

• YIELD

   10 servings (serving size: 3 ounces pork, 2 tortillas, 1 tablespoon onion, 1 tablespoon salsa, 1 tablespoon cilantro, and 1 lime wedge). One serving = 8 WW Points

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Cooking Light Crock Pot Day 1 - Thai Red Curry Beef

Two weeks ago I joined Weight Watchers again and I've already lost eight pounds. I lost 40 pounds years ago after I had Gertie but gained it all back and then some with George. So I'm at it again, and have been searching for yummy, easy recipes that make it easy to track my points. 

I decided a weeks worth of Crock Pot recipes would be a great place to start. My first one is a Thai Red Curry Beef that was out of this world. I followed the recipe exactly and loved the result. It doesn't taste "diet-y" or low fat...just yum.

Thai Red Curry Beef

myrecipes.com

INGREDIENTS

• • 2 pounds lean beef stew meat
  • 1/8 teaspoon salt
  • 2 cups finely chopped onion (1 onion)
  • 4 garlic cloves, minced
  • 3/4 cup lower-sodium beef broth
  • 1 tablespoon dark brown sugar
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 (13.5-ounce) can light coconut milk
  • 1 jalapeño pepper, minced
  • 2 cups bagged baby spinach leaves
  • 4 cups hot cooked jasmine rice
  • 1/2 cup fresh basil leaves

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INSTRUCTIONS

• 1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
  2. Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.
  3. Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.

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YIELD

 8 servings (serving size: about 3/4 cup beef mixture, 1/2 cup rice, and 1 tablespoon basil) Each serving is 6 WW Points.

Cuban Spiced Pork Tenderloin with Sofrito Rice

During the Holidays I kind of slacked off in the cooking department. Going into the season there was so much to do, then on Christmas morning we found out about the passing of our dear friend Woody McHale. For the last three weeks the house has been under a bit of a dark cloud, between that sad news plus a bout of colds and tummy bug for all of us. Needless to say I've been thoroughly uninspired.

Sunday is Gertie's 7th Birthday...so to snap out of it and pull everyone out of their funk I decided to try something new. I love Pork Tenderloin, and given my druthers I'd make it 50 different ways. Here's a super flavorful Cuban version with really yummy rice. I took my time and prepped all my items, then took a break, put George to bed and helped Gertie with her homework. Once I got back into the kitchen everything flowed easily and VOILA! Enjoy...

Cuban Spiced Pork Tenderloin with Sofrito Rice

adapted from Rachael Ray

INGREDIENTS

• Rice

  • 1 tablespoon olive oil or vegetable oil
  • 2 slices bacon, chopped
  • 1 small white onion, chopped
  • 1 small green bell pepper, chopped
  • 2 3/4 cups chicken broth
  • 1 1/2 cups white rice
  • 1/2 teaspoon turmeric

• Pork

  • 2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
  • 4 cloves garlic, Sliced in half lengthwise
  • 4 bay leaves
  • 2 teaspoons anise seed
  • 2 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 2 limes, zested
  • 2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper
  • EVOO - Extra-virgin olive oil, or vegetable oil, to coat
  • Chopped cilantro and scallions

  • INSTRUCTIONS

    • 1. Preheat the oven to 450 degrees F.
      2. Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice and stir in tumeric. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
      3. For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes or until thermometer reaches 145. Remove from oven. Rest 10 minutes to let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped cilantro and scallion.

Roasted Mediterranean Cod

I'm not a big fish person because it scares me to cook it. I took a class recently at Sur la Table called, "Perfectly Prepared Fish" and it was laughable how easy this dish is to make. You can use fresh cod, but I use the frozen filets from Stop and Shop, and it tastes just as good. 

Roasted Mediterranean Cod

• INGREDIENTS

1/4 cup olive oil plus more for pan
3 cloves garlic, peeled and sliced thin
1/3 cup dry white wine
1/4 fresh squeezed lemon juice
5 oz cherry tomatoes
2 tablespoons fresh thyme leaves
1.5 cups mixed green and black brine cured olives, pitted
6 (5-6oz) Cod fillets
1/3 crumbled feta

• 
  
• INSTRUCTIONS
• Preheat oven to 425 and place rack in the center. In a large sauce pan, place olive oil and heat at medium. Add garlic and cook, stirring frequently until light golden, about 3 minutes. Add wine, lemon juice, and tomatoes and stir well. simmer until tomatoes soften and fall apart about 6 minute. remove from heat and stir in thyme leaves and olives.
• 
  
• Coat the bottom of ceramic baking dish with thin coat of olive oil. Place fish in baking dish and into oven. Cook until fish begins to flake, about 12-15 minutes.
• 
  
• Cover with tomato mixture and sprinkle with feta cheese to serve. Serves 4

Chewy Sugar Cookies

My problem with Sugar Cookies is that they can be quite bland. This is the first recipe I have come across that really sings. You can make them as the recipe calls, or you can add cinnamon to the final step and roll the dough in cinnamon-sugar to make Snickerdoodles. Dave and I have been on an "end of the year" "last hurrah" ''off season" cookie jag. These are amazing with a hot cup of coffee in the afternoon..or morning...or after dinner...or before bed. You get the picture.

Chewy Sugar Cookies

America's Test Kitchen

• INGREDIENTS
• • 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
  • 2 ounces cream cheese, cut into 8 pieces
  • 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 
    
  • INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.

Place 11/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Cinnamon Ice Cream Cake

So I haven't done a blog post in 2 months! Fall is a busy time with little kids and then before we know it it's the Holidays (and there was a Hurricane in there somewhere). 

My Niece likes to cook for Thanksgiving and when I called my sister-in-law to see what I could bring, she said, "I just need you to bring one thing". At that moment I was thinking bread, sweet potatoes...some sort of side dish, so when she said, "A cinnamon ice cream cake" she might have been saying Peking Duck. Where was I going to get that?

The short of it is that I pulled from different recipes and made it myself. My test cake is below. The only thing I will do differently for Thursday is put it in a smaller springform pan so the crust is doubled, the ice cream layer is thicker and the frosting layer is thinner. Make the ice cream a day in advance so what you put in your ice cream maker is very cold...crust can be made and frozen while ice cream is churning. Then freeze cake for at least 6 hours before adding the frosting.

On a side note, the frosting is simply the best frosting I have ever tasted. It froze beautifully without creating a buttery wax feel in your mouth when you take a bite. It can be used for anything that takes frosting...cupcakes, cake, spoon...

Enjoy!

Cinnamon Ice Cream  
allrecipes.com

1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

• 
  
• Graham Cracker Crust
• 3/4 cup graham cracker crumbs (from about 7 crackers)
  3/4 cup pecans, finely ground
  2 tablespoons sugar
  3 tablespoons unsalted butter, melted
  • Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 7-inch springform pan. Freeze until firm, about 15 minutes.

• Frosting
  I'm sending you directly to the link for the blog where I found the recipe. I think seeing the step by step pictures is the way to go. Click HERE.