Tag: crock pot

Zoodles and Meatballs (zucchini noodles)

The weather is changing, and I kind of like it. I’m looking forward cooler weather, but I’m not quite ready for zucchini season to end – we’ve been eating “zoodles” all summer long!

This is sorta a two part recipe, I made a pot of my Crock Pot Italian Turkey Meatballs[1] at my toddler’s request but rather than eating mine with pasta, I served it over zoodles (zucchini noodles) for a lighter low-carb alternative (perfect for using up zucchini from your garden).

A good rule of thumb is one medium zucchini per person, since you lose some when you cut them and the shrink a bit when they cook. To cut them I used my OXO mandolin[2] with my julienne blade and I stop right about when I get to the seeds, then I rotate and slice. A word of advice, please be careful when using a mandolin, the blades are VERY sharp.

You can also use a spiralizer[3] instead to make them more spaghetti-like. I’m going to be making these as much as I can as long as I can find zucchini at my local farmer’s market!

Zoodles and Meatballs
gordon-ramsay-recipe.com
Servings: 3 • Size: 1 cup zoodles, 4 meatballs • Old Points: 7 pt • Points+: 8 pts
Calories: 325 • Fat: 15 g • Carbs: 25 • Fiber: 7 • Protein: 25 g • Sugar: 4
Sodium: 715 mg • Cholesterol: 34 g

Ingredients:

  • 12 leftover crock pot turkey meatballs and sauce[4] (1/2 batch)
  • 1 tablespoons extra virgin olive oil
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
  • salt and fresh cracked pepper, to taste

Directions:

Make the meatballs in the crock pot according to directions here[5].

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.

Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!

References

  1. ^ Crock Pot Italian Turkey Meatballs (www.gordon-ramsay-recipe.com)
  2. ^ OXO mandolin (www.amazon.com)
  3. ^ spiralizer (www.amazon.com)
  4. ^ 12 leftover crock pot turkey meatballs and sauce (www.gordon-ramsay-recipe.com)
  5. ^ directions here (www.gordon-ramsay-recipe.com)

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Slow Cooked Jerk Pork with Caribbean Salsa

Pork roast, marinated overnight with fresh citrus juice, garlic, and jerk seasoning, then slow cooked all day while you’re away. Topped with a bright, fresh Caribbean salsa of fresh mangos, avocado and cilantro. If I told you how good this dish was, would you believe me?

The kind of good that your husband tells you how much he loves you while eating it… yeah that good! This dish is officially going into my regular rotation. 

One of my friends turned me on to Walkerswood Jerk Seasoning[1], turns out it’s the #1 Best Seller in Gourmet rubs on Amazon! It’s actually made in Jamaica, so it’s the real deal and only cost about $4. It comes in mild and hot, so being the wimp that I am, I went with mild. I served this over brown rice with some cucumbers on the side for a complete meal.

Since a lot of you ask, I have the Hamilton Beach Set It and Forget It Slow Cooker[2], I’ve had nothing but great results since purchasing it if you’re in the market for a slow cooker. I’ve had really bad results with other slow cookers, so they are not all created equal!

Slow Cooked Jerk Pork with Caribbean Salsa
gordon-ramsay-recipe.com
Servings: 10 • Size: 3 oz pork, 1/3 cup salsa • Old Pts: 6 pts • WW Pts+: 7 pts
Calories: 265 • Fat: 15 g • Protein: 21.4 g • Carb: 11.5 g Fiber: 2 g • Sugar: 7.5 g
Sodium: 468.4 mg (without salt)

Ingredients: 

  • 3 lb boneless pork shoulder blade roast, lean, all fat removed
  • 6 cloves garlic, crushed
  • 2 – 3 tbsp Walkerswood Jerk Seasoning[3] (I used mild)
  • 1/2 tsp coarse salt
  • 1 lime, squeezed
  • 1/2 cup fresh orange juice

For the Caribbean salsa:

  • 1 haas avocado, diced
  • 2 large ripe mangos, peeled, seeded and coarsely chopped
  • 1 1/2 tbsp chopped red onion
  • 1-2 tbsp chopped fresh cilantro
  • 2-3 tbsp fresh lime juice 
  • salt and pepper, to taste

Directions:

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves). Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.

The next morning, put everything in the crock pot and cook on LOW for 9 hours.

After 9 hours, remove pork and shred using two forks.

Remove liquid from crock pot and reserve. Add shredded pork back to the slow cooker. Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper. Let it cook an additional 15 minutes. 

Meanwhile make the  Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. refrigerate salsa until ready to serve.

Makes 30 oz cooked pork, 3 1/3 cups salsa.

References

  1. ^ Walkerswood Jerk Seasoning (www.amazon.com)
  2. ^ Hamilton Beach Set It and Forget It Slow Cooker (www.amazon.com)
  3. ^ Walkerswood Jerk Seasoning (www.amazon.com)

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Crock Pot Santa Fe Chicken


 

Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot[1] on in the morning for an easy weeknight meal.

Serve over rice or in a bowl with nachos on the side, and don’t forget the toppings. Chopped scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar are my favorites.

Crock Pot Sante Fe Chicken came in first place (yay!) for Ziplist’s[2] most saved recipe
in 2012 (they have over 800K recipes). I’m thrilled, and I see why you
would choose this one! It’s delicious, easy, requires no pre-cooking,
and everyone loves an easy slow cooker recipe. It’s also kid-friendly,
freezer friendly and gluten-free. In it’s honor I decided to revive it
from the archives and give it some love.


 
Crock Pot Santa Fe Chicken
gordon-ramsay-recipe.com
Servings: 8 servings Size: 1 cup Old Points: 3 pts Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Ingredients:

  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot[3]. Season chicken breast with salt and lay on top.  

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

References

  1. ^ crock pot (www.amazon.com)
  2. ^ Ziplist’s (get.ziplist.com)
  3. ^ crock pot (www.amazon.com)

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