BBQ Ribs

I love ribs...these are the best I've ever had. Very simple. Just need some time.

Need:
Crockpot
Pork Ribs (you can use Beef too, but I prefer pork)
1 bottle honey BBQ sauce (any kind)
Honey (4 oz, or half a bottle)


Put ribs in crockpot, with one bottle of BBQ sauce and honey.

Cook for 8 hours.

Serve with Sweet Potato fries.

Yummy!!!

The BEST Split Pea Soup

1 Tblsp unsalted margarine
1 med yellow onion, chopped
2 cups low sodium beef broth
2 cups water
1/2 cup dried split peas, rinsed
2 medium potatoes
1/4 tsp black pepper

1. Melt margarine in large heavy saucepan. Add onion and cook uncovered until soft. Stir in beef broth and water, bring to a boil. Add peas & potatoes, adjust heat so mixture bubbles gently, cover and cook for 30 min or until tender. Remove from heat and cool 10 min.

2. In an electric blender or food processor, puree the soup in 3-5 batches, whirling each batch about 15 seconds. Return to pan and set over low heat to serving temperature. Add pepper

Serves 4.

Calories-173, Fat-4g, Sat Fat-1g, Cholesterol-0, Sodium-16mg

I use beef bouillon cubes to make the broth which may lower the fat a bit from canned beef broth. As with other broths, try putting in fridge and let fat congeal, then scoop off before using to cook.

Brunch Casserole (Crock Pot)

I removed the garlic, substituted eggs with Egg Beaters, and did not add nutmeg. I also used 96% lean sausage, and 95% lean hamberger. Overall this dish turned out well. I think if I were not eating low-carb, I would substitute the spinish for potatos...and this would go from an "okay dish" to a fantastic dish.

Preparation Time: 20 minutes
Difficulty: Average

Ingredients:
2 pound lean ground beef
1 pound ground breakfast
sausage
2 onion, chopped
4 tablespoons butter
4 cloves garlic, minced
2 can sliced mushrooms
1 teaspoon salt, or to taste
1 teaspoon nutmeg
2 package (10oz) frozen spinach thawed and squeezed dry
12 eggs, beaten
1 1/2 cup cream, warmed
1 cup shredded cheddar cheese

Cooking Instructions:
In a skillet, lightly brown meats and onion in butter; drain excess fat and place meat mixture in a well-greased crockpot. Stir in garlic, mushrooms, salt, nutmeg, and spinach. Beat eggs and milk together; pour over meat mixture. Stir well,; cover and cook on low for 7 to 9 hours, or until firm. Sprinkle with shredded cheese 5 minutes before serving.


Serving Suggestions:
Serve with a dollop of sour cream flavored with fresh chives.

Peppered Meatloaf (Crockpot) Recipe

I removed the garlic completely, and used parmesan instead of crackers...this was soooooo good. Probably the best meatloaf I've ever had.

A tangy sweet and sour sauce tops this meatloaf cooked in the crockpot. You can make it the night before and refrigerate before turning it on in the morning. For those watching their carb intake, feel free to omit the crackers (or replace with Parmesan cheese) and brown sugar (or use a sugar substitute), and use a low-carb ketchup.

INGREDIENTS:
Sauce:
1 cup ketchup
2 Tbsp brown sugar
1-1/2 teaspoons dry mustard
1/2 teaspoon ground allspice or nutmeg
Mealoaf:
2 pounds ground beef chuck
1/2 pound bulk sausage, crumbled
1 large onion, finely chopped
3 garlic cloves, minced
1/4 cup diced bell pepper (any color is fine)
1 (8-ounce) can tomato sauce
1/2 cup ketchup
3/4 cup crushed saltine crackers
2 eggs
2 teaspoons Worcestershire sauce
2 teaspoons seasoned salt
1/4 teaspoon seasoned pepper

PREPARATION:
Combine ketchup, sugar, mustard, and allspice, mixing well.
In a large bowl, mix together ground beef chuck, sausage, onion, garlic, bell pepper, tomato sauce, ketchup, saltine crackers, eggs, Worcestershire, seasoned salt, and seasoned pepper until combined. Do not over-handle. Form into a round meatloaf.

Position a rack in the bottom of a slow-cooker. Place the meatloaf on the rack and pour the sauce over the top. Cook on low for 8 to 10 hours, removing the lid during the last hour.

Yield: 6 to 8 servings