Best Ever Oven Roasted Tomato Sauce
Runza casserole (Becky Walters)
Puta tube of crescent rolls in the bottom on a 9X13 pan and bake 7 minutes until brown. Brown 2 lb hamburger with onion. Add 4 C chopped cabbage. Let it steam a few minutes. Salt and pepper. Spread hamburger mix over baked crescent roll crust. Spring with 1 lb mozzarella. Spread another tube of crescents of the cheese and bak3 35-40 minutes, covering with foil the last 10 min to soften crust.
Pumpkin Chili recipe:
2 lb ground beef
2 cans beans (black, chili, etc.)
2 cans diced tomatoes
1- 1 1/2 C. pumpkin
1 8 oz can tomato sauce
2 medium onions, chopped
2 garlic cloves, minced
2 Tbs chili powder
Cookbeef. Place in 5 qt. slow cooker. Add rest of ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours.
Chili recipe:
2 lb ground beef
2 cans beans (black, chili, etc.)
2 cans deiced tomatoes
1 8 oz can tomato sauce
2 medium onions, chopped
2 garlic cloves, minced
2 Tbs chili powder
Jen's blueberry/apricot chicken
Ingredients
• 4 (4 ounce) boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup apricot preserves or spreadable fruit (optional)
• 3 tablespoons Dijon mustard
...• 1/3 cup white wine vinegar or cider vinegar
• 1/2 cup fresh or frozen blueberries
• Hot cooked rice
Directions
1. In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
2. With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.
Footnotes
• Nutritional Analysis: One serving (prepared with 100% apricot fruit spread; calculated without rice) equals 264 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 360 mg sodium, 26 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.
• 4 (4 ounce) boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup apricot preserves or spreadable fruit (optional)
• 3 tablespoons Dijon mustard
...• 1/3 cup white wine vinegar or cider vinegar
• 1/2 cup fresh or frozen blueberries
• Hot cooked rice
Directions
1. In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
2. With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.
Footnotes
• Nutritional Analysis: One serving (prepared with 100% apricot fruit spread; calculated without rice) equals 264 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 360 mg sodium, 26 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.
Jen's blueberry/apricot chicken
Ingredients
• 4 (4 ounce) boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup apricot preserves or spreadable fruit (optional)
• 3 tablespoons Dijon mustard
...• 1/3 cup white wine vinegar or cider vinegar
• 1/2 cup fresh or frozen blueberries
• Hot cooked rice
Directions
1. In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
2. With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.
Footnotes
• Nutritional Analysis: One serving (prepared with 100% apricot fruit spread; calculated without rice) equals 264 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 360 mg sodium, 26 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.
• 4 (4 ounce) boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup apricot preserves or spreadable fruit (optional)
• 3 tablespoons Dijon mustard
...• 1/3 cup white wine vinegar or cider vinegar
• 1/2 cup fresh or frozen blueberries
• Hot cooked rice
Directions
1. In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
2. With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.
Footnotes
• Nutritional Analysis: One serving (prepared with 100% apricot fruit spread; calculated without rice) equals 264 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 360 mg sodium, 26 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.
Crockpot Barbecue Ribs
Ingredients
* 2 cups your favorite Barbecue Sauce
* 2 tbsp brown sugar
* 3 cloves garlic, freshly minced
* 2 tsp Worcestershire Sauce
* 1 tsp cayenne pepper, optional
* 4 to 5 pounds baby back ribs
Instructions
FIRST STEP:
In a zip lock bag pour in the Barbecue Sauce
Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen
SECOND STEP:
Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.
Open the bag and stick the ribs inside
THIRD STEP:
Close the bag and shake the bag to coat the ribs completely
Spray the inside of the crock pot
FOURTH STEP:
Open the bag and place the ribs into the crock pot
Pour ¾ of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
FIFTH STEP:
Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.
If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.
SIXTH STEP:
Have some of the sauce available for on the table, then each person can choose if they want more or not.
Ingredients
* 2 cups your favorite Barbecue Sauce
* 2 tbsp brown sugar
* 3 cloves garlic, freshly minced
* 2 tsp Worcestershire Sauce
* 1 tsp cayenne pepper, optional
* 4 to 5 pounds baby back ribs
Instructions
FIRST STEP:
In a zip lock bag pour in the Barbecue Sauce
Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen
SECOND STEP:
Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.
Open the bag and stick the ribs inside
THIRD STEP:
Close the bag and shake the bag to coat the ribs completely
Spray the inside of the crock pot
FOURTH STEP:
Open the bag and place the ribs into the crock pot
Pour ¾ of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
FIFTH STEP:
Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.
If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.
SIXTH STEP:
Have some of the sauce available for on the table, then each person can choose if they want more or not.
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