Tag: Cover

Crock Pot Italian Sloppy Joe

Turkey sausage, peppers and onions slow cooked in the crock pot with crushed tomatoes and spices for an easy weeknight meal. Serve this on a roll with baby spinach and melted cheese if desired for a sloppy yet delicious sandwich.

This is good stuff! We all gave it a thumbs up, and I will surely be making this again. Next time I may even serve this over spaghetti squash or pasta.

For those of you on Weight Watchers, the filling alone is 4 points plus, with the bun and cheese it comes to 8 for a filling complete meal; perfect for lunch or dinner. This is easy, inexpensive and perfect for football; you can double the recipe for more servings. If you want to do this on the stove top, simply simmer in a heavy pot for 30 minutes.

For a more traditional Sloppy Joe, made on the stove, try my Skinny Sloppy Joe Recipe^[1]!

Crock Pot Italian Sloppy Joe
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 sandwich • Old Points: 6 pts • Weight Watchers Points+: 8 pts*
Calories: 316 • Fat: 11.4 g • Protein: 27 g • Carb: 27.4 g • Fiber: 14 g • Sugar: 7.6 g
Sodium: 461.5 mg (without the salt)

*without cheese: 6 pts plus • filling only: 4 pts plus

Ingredients:

1 lb Italian turkey sausage, removed from casing
1/2 cup chopped onions
3 cloves garlic, minced
1 red bell pepper, chopped in 1/2-inch pieces
1 green bell pepper, chopped in 1/2-inch pieces
1 1/3 cups crushed tomatoes (Tutorosso)
1/2 tsp dried rosemary
salt and fresh cracked pepper, to taste

For serving:

6 whole wheat 100 calorie potato rolls**
6 slices reduced fat provolone (Sargento)
1 cup baby spinach

Directions:

In a medium non-stick skillet, cook the sausage over medium-high heat, breaking up as it cooks into small bits until cooked through, about 5-6 minutes. Add onions and garlic, and cook another 2 minutes. Transfer to the slow cooker and add the bell peppers, crushed tomatoes, rosemary and fresh cracked pepper.

Cover and cook on low 4 hours. Makes 3 1/2 cups.

To serve, place heaping 1/2 cup of meat on a roll and if desired, top with cheese and baby spinach.

Makes 6 servings.

**Use gluten-free bread to make this gluten-free.

References

^{^} Skinny Sloppy Joe Recipe (www.gordon-ramsay-recipe.com)

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Goodtoknow TV

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Love Chinese food? It may be tempting to pick up the takeaway menu on a Friday night, but it’s much more satisfying having a go at making your own Chinese from home. These succulent pork dumplings make a delicious treat as a starter or as a light Oriental supper dish served with salad. It requires a bit of effort, but we guarantee it’ll be worth it. Accompany them with hoisin sauce as a dip for a true Chinese flavour.

That’s goodtoknow

This is a versatile recipe which can be adapted to use any minced meat, minced prawns or minced tofu.

Ingredients

115g plain flour
115g lean minced pork
1cm piece root ginger, grated
1 garlic clove, crushed
1tbsp dark soy sauce
1tbsp dry sherry
Large pinch of 5 spice powder
2tbsp vegetable oil
Chopped chives and shredded spring onion to garnish

Method

Put the flour in a bowl and gradually mix in 115ml hot water to form a dough. Turn out on to a floured surface and knead until smooth. Put back in the bowl, cover with foil and set aside for 20 mins.
In another bowl, mix together the pork, ginger, garlic, soy sauce, sherry and 5 spice powder. Set aside until ready to assemble the dumplings.
Divide the dough into 16 small portions and flatten each to make a small round about 6cm in diameter. Keep the dough rounds covered with damp kitchen paper. Working on one round at a time, put a little filling in the centre, brush the edge with water and then bring up the dough round the filling and crimp and fold the edges to seal. Cover with damp paper whilst you prepare the other dumplings.
When ready to cook, heat the oil in a wok or large frying pan and add the dumplings, flat side down. Cook for 2-3mins until lightly brown on the bottoms then pour in 150ml water, cover and cook for 10mins. Remove the lid, cook for a further 2 mins until cooked through.
To serve, drain the dumplings well and arrange on a warm serving platter. Sprinkle with chopped chives and spring onions and serve immediately accompanied with hoisin sauce to dip.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)

Creamy white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

This started out as an experiment, and ended as a soup. I never know what to expect when I throw something in the slow cooker, I wanted to see if I can cook white beans in the crock pot without soaking them first. The answer is yes you can; it took about 3-4 hours on high. But they basically looked like cooked beans in water, not like a thick pot of beans that I imagined so I quickly fixed that and turned this into a great tasting soup.

As a kid, I remember my Mom pureeing all my soups to make me eat them. As an adult, I tend to still like my beans pureed in my soup. You can leave some beans whole as I did to give it some texture, or blend the whole thing, up to you.

My method for roasting garlic is a little unconventional, I peel my cloves before roasting because I prefer not to have to do it after. Completely up to you how you roast your garlic, the end result is the same. If you are pressed for time, and wish to skip the roasted garlic, it will still taste wonderful. I personally think adding them makes it go from good to great.

Note: if you want to make this vegetarian, substitute the chicken bouillon for vegetable.

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)
gordon-ramsay-recipe.com
Servings: 7 • Size: little over 1 cup • Old Points: 4 pts • Points+: 6 pts
Calories: 241 • Fat: 3 g • Carb: 41 g • Fiber: 6 g • Protein: 15 g • Sugar: 0 g
Sodium: 322 mg (without added salt)

Ingredients:

1 lb dry Cannellini beans, rinsed
1 head garlic, peeled
8 cups water
4 sage leaves, plus more for garnish
2 tsp olive oil
1 tbsp chicken Better Than Bouillon, or cube (vegs us vegetable bouillon)
kosher salt and white pepper to taste

Directions:

Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. Don’t add salt.

Meanwhile, preheat the oven to 400°. Place remaining garlic cloves in the center of a 7×7 inch square of aluminum foil (photo above is showing half of the cloves, use the whole thing). Cover garlic with olive oil and a little salt. Seal aluminum tightly and place in the oven 25-30 minutes, until garlic is soft and golden. Remove from oven and set aside until the beans are done.

When the beans are soft, add the bouillon and mix well until dissolved, then carefully some of the beans and liquid along with the roasted garlic to the blender. Blend until smooth and pour it back into the crock pot. Repeat with the remaining beans until you get the texture you desire. You can also use an immersion blender if you have one. Taste for salt and adjust as needed.

Serve with fresh sage and white pepper on top and if you wish, some whole roasted garlic cloves on top. (I reserved a few)

Makes about 7 3/4 cups.