White Bean Chicken Chili - Freestyle!

It's easy to make, it's delicious and it's ZERO points. Dump everything but the beans into a slow cooker and do what you need to do. 4 or 5 hours later, remove the chicken and shred it, and return to the pot along with the beans and one hour later dinner is ready... and lunch the next day and the next and the next....and that makes for easy meal planning.

To serve I like to add 2 crushed tortilla chips on top, a Tablespoon of low fat shredded cheddar, 2 black olives, a wedge of lime, a little cilantro and a big dollop of plain non-fat Greek yogurt. That makes my big bowl of chili 2 Freestyle Weight Watchers points. You do it the way you like it! Avocado would be good, if  you've got the points or some pickled jalapenos if you want it spicier.

Feel free to add a can of your favorite corn to the slow cooker if you like -- we just don't care for corn in chili.

And believe me when I say, it's hard to take a good picture of this chili, it's just not that pretty! This is the best I could do:

Zero Point White Bean Chicken Chili -
All Gussied Up for the photo op! 

Remember that zero points doesn't mean zero calories, but this is a pretty  healthy chili! Just don't over do it -- as in all things, moderation is the key. I'd say a portion is a cup to a cup and a half.

White Bean Chicken Chili
Serves 8

4 large boneless skinless chicken breasts (about 2 pounds, give or take)
1+ box Low Sodium Chicken Broth (I used Imagine Organic Free Range)
4 cans Progresso White Kidney Cannellini beans 
2 cans Old El Paso Chopped Mild Green Chilies
1 large jalapeno pepper, diced (leave in the seeds for more spice, I did0
1 T. minced garlic
1 large yellow onion, chopped
1 T. chili powder
2 tsp. cumin
1 T. dried oregano
1 tsp. coriander
2 tsp. Kosher Salt
1 T. white vinegar

Drain 3 cans of the beans and rinse them. Place the 4th can in the blender with it's liquid and puree until smooth.

Put all ingredients except beans into your slow cooker. Cook on high 4 to 6 hours until the chicken is starting to fall apart. Remove the chicken and shred it and put it back into the pot with the beans along with any accumulated drippings from it. You may need to add a little more chicken broth if it's too thick for your preference. Taste the chili for seasoning at this point. You can add more  spice or salt to your liking.

Cook another hour or 2. Serve with your choice of toppings, just be sure to count the points if you are a Weight Watcher, like me!

Bare Naked White Bean Chicken Chili = 0 Points

Slow Cooker Pork Carnitas

I've written about making a crock pot Latin-inspired recipe before (see the recipe here ) but that recipe included tomatillos. And, while I love tomatillos, I don't always have them on hand and sometimes they are not available locally. Or if they are, they cost an arm and a leg. Here's another recipe, a little different in flavor, but really good, nonetheless. I found this recipe on 12 Tomatoes, a recipe blog/website that I read quite often. You can read their version HERE  I did things a little differently, because I just do. It always caused me trouble in school, but it seems to work out in cooking. I only had one orange -- and it was HUGE-- so I used half -- and 2 limes, but I need one for the slaw, so that's what I used, and honestly, it seemed like plenty to me. I added a little more cumin to make up for it. My jalapeno was huge, so I used half and used the other half in the slaw I made to go on top. I've linked that recipe below.

We liked the Carnitas better the 2nd time we ate them and I actually followed the directions and crisped the pork up in a skillet. The first time I made it, I simply spread it on a cookie sheet and put it under the broiler. Didn't get nearly crispy, so go for the skillet option recommended. Sometimes it IS good to follow directions!

Get out your trusty slow cooker and throw everything in early in the day. Go to work, or head off for a busy day of errands, etc. and you'll come home to a heavenly smelling house!

Slow Cooker Pork Carnitas
Makes at least 8 Tacos

3 lbs. boneless pork roast, rinsed and patted dry
(I used a sirloin roast, not a tenderloin)
2 yellow onions, chopped
1 half of a large orange                                         3 cloves garlic, smashed and roughly chopped     1 lime, cut in half
1 T. cumin
2 heaping tsp. dried oregano
1 bunch cilantro, rinsed and stems removed
1 T. olive oil
1 jalapeno pepper, seeds removed and chopped (should be about 1 T. total)
Kosher salt and fresh ground pepper
Corn or wheat tortillas, your choice, for serving
Limes to squeeze over
Jalapeno Slaw, optional
Hot Sauce (optional)

(Don't skip the step of drying the roast. It makes a difference, as the spices will adhere to it better.You can see mine draining on a paper plate lined with several paper towels.) 

Season the pork roast well with salt and pepper. Place it in the bottom of your slow cooker. Pour over the oil and turn it over to coat. Add the onion, garlic, jalapeno, cumin. cilantro and oregano. Squeeze the orange half and the lime over the ingredients. Add the squeezed out fruit to the slow cooker. 

Cook on low heat for at least 6 hours. Remove the orange and lime and discard. Take your roast out and place it on a cookie sheet.

Using two forks, and perhaps occasionally a knife, shred the pork, onions and chili into a big ol' mixture of goodness, like this:

As I said above, I tried crisping the meat up under the boiler, but it didn't get nearly crispy enough. The second time was the charm, when I used a hot non-stick skillet, added a little vegetable oil and carefully laid 2 heaping spoonfuls of the pork mixture and pressed it down into the oil and let it sizzle away into awesome crispiness....Like this:

We enjoyed them topped with a little jalapeno slaw (recipe here, along with Fish Tacos)  and a few drops of hot sauce! 

They were YUMMY! 

Pot Roast and More on a Monday Night

Pot Roast with green beans on a Monday night.

I've always held the position that you should serve a good dinner on Monday night. Monday can be a tough day for anyone, whether you are returning to the office, work at home, go to school, stay home with your kids (work at home, I know) or even if you are retired. After a busy weekend, we often start the week out stressed or tired, and I know at least two people who say they have a hard time sleeping on Sunday night, because they are worried about Monday! 

I've written about this phenomenon before, and you can read about it, and check out my recipe for Pork Roast, HERE .

To combat those Monday doldrums, it's nice to have a good dinner to look forward to. One of the easiest ways to accomplish this is to drag your slow cooker out of the closet and put it to good use. Today, mine is simmering away with a pot roast and vegetables. See how old mine is? It still works really, really well.

My Old Slow Cooker. Still works.

My mother made good pot roast and she always used a chuck roast. We've decide we don't love a shoulder roast. Chuck is better, but try and find one on sale. It used to be a cheap cut, not so much anymore.

 There are many ways to cook a pot roast:  In the oven, on top of the stove or a combination of both cooking methods. The easiest way by far is to dump everything into the slow cooker, turn it on and walk away. The gravy suffers a little, but I'll give you some tips on how to fix it up, so that it tastes very much like the gravy you get when you first sear the roast and then slow cook it. This is a BASIC recipe and you can certainly experiment with herbs that you like. I've thrown in a bay leaf, used summer savory, and added a little fresh rosemary and thyme to this, all with good results. Think of this like a map to get you in and out of the kitchen quickly on a busy day.
At the very end, I'll tell you how to make your leftover roast into the best beef stew ever! IF you've got any leftovers!
Slow Cooker Pot Roast
2 - 2.5 lbs. chuck roast, excess fat removed
1 cup tomato sauce
2+ T. worcestershire sauce
2 cloves minced garlic
4 medium onion
4 medium all purpose potatoes, peeled
16 mini carrots, or 4 whole carrots, cut into 4 - 6 pieces
1/4 c. dry red wine**
3/4 c. beef bouillon, divided usage
2 T. corn starch
kosher salt and coarse pepper

Cut an onion in half and dice one half of it into very small dice. Put that in the bottom of your slow cooker along with 1/2 of the  minced garlic. Take 2 mini carrots or 1 piece of a whole carrot and slice thinly. Place that on top of the garlic and onions and then put your roast on top of that. Sprinkle the roast with salt pepper and the worcestershire sauce. Pour on the red wine and 1/2 c. of the tomato sauce. Put on the lid, turn your cooker on high and go get a shower or throw in a load of laundry and make the bed or all 3 of these. Leave that mixture in there for about an hour, then on top of the roast, layer in the potatoes, alternating them with the rest of the onions that have been peeled and cut in half. If you are using herbs, add them now. Make sure they are distributed evenly on top of the meat, potatoes and onions. Throw the rest of the carrots and garlic on top. Pour another 1/2 cup of the tomato sauce, and the beef broth over everything, and sprinkle once more with salt and pepper. Put the top on, turn the cooker down to low and leave it alone for 6 - 8 hours. 
When you are almost ready to eat, remove the vegetables and the roast carefully with a slotted spoon to a large oven proof platter or big shallow serving bowl. Place this into a preheated 250 degree oven. You'll get a little color on your roast and potatoes like you'd seared them. 
Pour the cooking liquid from the slow cooker into a saucepan. Mash up any big pieces with the back of a fork. Mix the remaining beef bouillon with 2 heaping T. corn starch and enough water so that it measures 1/2 cup total.  Make sure that the corn starch dissolves into the liquid. Pour it into the saucepan, turn the heat to medium high and start stirring. Add a drop or 2 of worcestershire sauce. When it boils and thickens, turn the heat down to low and  cover it. If you want the gravy a little thicker, mix another T. of corn starch with 2 T. of water and add it to the gravy. Let it bubble gently for about 5 minutes and then serve it along with the roast and veggies. Serves 4 amply. We like it with fresh green beans but you could make a salad or heat up some bread)

Pot Roast with Potatoes, Onions and Carrots

If you've got any meat, gravy and vegetables leftover, try this:

Leftover Beef Stew
Leftover pot roast and gravy (you need at least 1 c. beef and 1/2 c. gravy)
+ any vegetables you have leftover, all cut into bite sized pieces
3 1/2 c. beef stock or 1 can Campbells beef consomme' plus 2 1/2  c. water
1/2 c. chopped onion
1/2 c. thinly sliced carrot
1 clove minced garlic
3 medium all purpose potatoes, cut into 1/2" dice
8 frozen "pearl onions" from a bag 
1/2 c. dry red wine**
1 T. tomato paste
kosher salt and coarse pepper
1 slice crisp cooked bacon, optional

Place the beef stock or consomme' along with the chopped onion, carrots, garlic and potatoes, into a heavy medium to larger sized sauce pan -- not your huge one, but not the one you heat up soup in either. (Add water until the vegetables are covered by 1" of water, if necessary.) Sprinkle with a pinch of salt and pepper. Turn the stove on high and bring to a boil. Turn down and let it simmer 30 minutes until the vegetables are tender. When the vegetables are tender, add 1/2 c. dry red wine tomato paste and the pearl onions, and bring it back up to a boil. Let that cook about 5 minutes and add your pot roast, gravy and any veggies that were leftover. I like to cook this 30+ minutes over a low heat so that the stew really comes together. Add the bacon for the last few minutes of cooking, if using. Taste for seasoning and add salt and pepper if you need it. 

**You can always substitute beef stock/broth for the wine in either of these recipes.

Old Fashioned Beef Stew

With a few common ingredients and a little prep time, you can create a hearty, comforting stew that will make everyone at the table feel right at home. I like to make this the night before or early in the morning and then put it into the crock pot to cook all day. Your house will be filled with a savory aroma that will call your family to the dinner table right on time! It's a humble stew, not much to look at, but delicious nonetheless.

Old Fashioned Beef Stew

1 1/3 lb. stew beef

2 T. olive oil

1 large chopped onion

1 tsp. chopped garlic

a little sprinkle of both salt and fresh ground pepper

1 T. A-1 Steak Sauce (deepens the color)

3 T. Worcestershire sauce

1 can beef consomme'

1 bay leaf

1/2 tsp dried thyme (or 1 tsp. fresh)

1/3 cup + 2 T. flour, divided use

1/2 c. dry red wine

3 1/2 c. water

3 T. tomato paste

1 c. sliced carrots

3 large all purpose potatoes, peeled and cubed

1+ tsp. salt (to taste)

1/2 tsp. fresh ground black pepper

1 c. halved mushrooms + 1 tsp. butter (optional)

Cut your beef into 1 to 1 1/2" cubes, removing any excess fatty bits. In a dutch oven, heat your olive oil over medium high heat, and add beef, stirring to sear on all sides. Sprinkle with salt and freshly ground pepper (it's important to season as you go along, it helps develop the flavors).

When the beef is browned, add the onion and the garlic, and continue to stir until the onion starts to soften. Add the Worcestershire sauce, the A-1 and then 1/3 c. of flour, making sure all of the flour gets incorporated into the beef mixture (that means no white shows). Let this brown for a few minutes, and add the consomme', water, wine, bay leaf and tomato paste. Stir well and bring this to a boil. Stir in the thyme, carrots and potatoes. Season the stew with the remaining salt and pepper.

At this point, you have several options. You can put the stew into a crock pot, and leave it to simmer for 8 hours. OR you can finish the stew in the oven, set at 325 degrees for 3 hours. OR you can let it simmer on low heat on the stove for 2 - 3 hours. If you opt for stove top cooking, you will need to stir the stew at least every 30 minutes to make sure nothing sticks to the bottom. About an hour before you plan to serve, check the stew for thickness and seasoning. If it does not seem thick enough, shake the 2 T. flour in a small jar with a little water until the flour dissolves and add it to the stew. You should also add your mushrooms at this point if you are using them. I like to saute them briefly in a tsp. of butter before adding them to the stew. This is a trick I saw Ina Garten do on TV and it definitely gives a nice rich flavor, right there at the end of the cooking process.

Make sure to taste the stew, because the potatoes absorb alot of salt and you may need to add a little more.

Serve this with some crusty bread and perhaps a simple romaine lettuce salad. Or serve it all alone, after all, it's got everything you need for a well rounded dinner cooked right in!

ALMOST Julia's Beef Bourguignon

We got a great deal, TWICE, on an entire beef tenderloin, which we had cut into steaks. There is not too much waste with a whole tenderloin, but you always have that little end piece, not big enough to cut into a steak, but the meat is way too good to throw away. I had two of those little packages in my freezer, and my husband asked for some boef bourginon. Even though it's hot as blazes outside, I agreed, since we hadn't had it in ages. I fixed it early in the morning and then dumped it into my crock pot, which he had retrieved from summer exile in the garage. Turned that baby on low, and headed off to work. Returning home, the heavenly smell filled the house. All that was left to do was cook up some noodles, warm the bread and dump lettuce and tomatoes (from my garden!!) into salad bowls.

I kind of followed Julia Child's recipe, but mine is not so complicated. I also cut way down on the amount of cognac that I used, since the hubby is not to fond of that spirit. Let me say upfront that it is ABSOLUTELY NOT necessary to use tenderloin in this recipe. As a matter of fact, the original calls for beef sirloin or chuck ("stew"). Since this is a slow cooking meal, there is plenty of time for the meat to tenderize as it cooks. Don't leave out the tiny, pearl onions, even though they are a little pricey -- they make the dish special.

We like this over buttered egg noodles with a little fresh parsley, but growing up, my mom always served it over rice. I've even seen it served over mashed potatoes or simply as a stew, with lots of crusty bread to soak up the sauce. Whatever your family prefers, that's the right way to make it!

Beef Bourguignon

3 slices bacon, cut into 1 inch pieces

1 - 1 1/2 lbs. beef, cubed into bite size chunks

1 medium yellow onion, thinly sliced

2 carrots, halved and sliced

2 cloves garlic, minced

2 heaping T. tomato paste

12 oz. fresh mushrooms, some halved, some sliced (white, baby portobellos or a mixture of both)

1 can beef consomme' + 1/2 can water

1 cup hearty red wine such as cab. sauv.

1/4 c. + 2 - 3 T. flour

1 tsp. salt

1/2 tsp. fresh ground pepper

1 bay leaf

2 -3 dashes worcestershire sauce

3 T. fresh thyme or 1 tsp. dried thyme

2 oz. good cognac (more if you love it!)

12 - 16 tiny pearl onions, frozen or from jar (not pickled!)

12 oz. cooked, buttered egg noodles with 2 T. fresh parsley

In a large, deep frying pan, cook the bacon until crisp. While your bacon is frying, dry your beef cubes off a little, by placing them on a paper towel or two. This will aid in the browing process. Remove the bacon to a paper towel, and all but 2 T. of the bacon fat. Add the beef cubes to the hot bacon fat. Stir them around, so that they brown on all sides. When they look nice and brown, turn the heat down a little and add the onions, garlic and carrot. Stir in the worcestershire sauce and a little salt and pepper. When the onions begin to brown and soften, add the 1/4 c. of flour. Mix this into the meat/veggie mixture until ALL the flour is absorbed. If there is still fat/liquid in the pan, add a little more flour, 1 spoonful at a time. When the flour is incorporated, add the consomme', water,wine, tomato paste and mushrooms. Turn the heat up a little bit, bring the mixture to a boil and add the pearl onions, bay leaf, cognac and thyme.

At this point, you may put the mixture in your crock pot and cook it on low for at least 5 hours OR put it into an oven proof casserole and cook on 300 degrees for at least 3 hours. I like the crock pot way the best!