Easy Flax Breakfast Pudding

This "pudding" can be put together in the microwave in 3-4 minutes. You can add berries or other "mix-ins" - see suggestions below. The flax gives it lots of fiber and good fat, plus a nice nutty flavor.

Ingredients:

    * 1/4 cup flax seed meal

    * 1/4 cup water (some of the liquid can be sugar-free syrup, if desired)

    * 1 egg

    * Sugar substitute to taste

    * Mixins as desired (see below)

Preparation:

Mix flax meal, egg, and water in a microwave-safe bowl. Microwave on high for about 45 seconds. Move the cooked part of the pudding towards the center of the bowl and add any mix-ins you want. Microwave for about 45-60 more seconds, depending on mix-ins (frozen fruit will need even longer cooking, as it will cool down the pudding). Stir and eat.

Possible Additions:

    * Fresh or frozen berries or other fruit (Low Carb Fruit List)

    * Unsweetened coconut

    * Peanut butter or other nut butters

    * Small cubes of cream cheese (any fat level)

    * Sugar-free maple or other syrup

    * Sugar-free jam or preserves

    * Chopped nuts

Nutritional Information: Each serving has 1 gram effective carbohydrate plus 9 grams fiber, 12 grams protein, and 243 calories.

Source: about.com

Oatmeal in the Crockpot

There are many health benefits of oatmeal: It's full of fiber, reduces LDL cholesterol (the bad kind), has lots of protein, and may help prevent heart disease.

The problem with some crockpot oatmeal recipes is they don't use enough liquid. So by the time you wake up in the morning, the oatmeal is crusty and stuck to your slow cooker. This crockpot oatmeal turns out just the way oatmeal was intended to taste and can cook 8 to 9 hours without sticking.

Important: You must use steel cut oatmeal, such as McCann's Irish Oatmeal, not rolled oats or instant oats. Otherwise, your oatmeal will cook too fast and end up sticking to the crockpot.
Crockpot Oatmeal Recipe

  * 2 cups steel cut oats (not instant or rolled oats)
  * 6-8 cups water, depending on how long the oatmeal will cook
  * 1 tsp. cinnamon
  * 1/2 cup brown sugar
  * 1 tsp. vanilla
  * 2 apples, peeled and diced
  * 1 cup raisins
  * 1 cup sliced bananas
  * 1/2 cup chopped walnuts or pecans

Spray crockpot with nonstick cooking spray. If you're planning to cook the oatmeal 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water. Put first seven ingredients (through raisins) in slow cooker and cook on low. Just before serving, Stir in bananas and walnuts. Sprinkle with additional brown sugar if desired.
source: Stephanie Gallagher

Variation:

Ingredients:

    * 1 cup steel cut oats
    * 1 cup dried cranberries
    * 1 cup dates, chopped
    * 4 cups water
    * 1/2 cup half and half
    * 2 tablespoons honey

Preparation:
Spray inside of slow cooker with nonstick cooking spray. Combine all ingredients except half and half and honey in the slow cooker, cover and cook on LOW for 7 to 8 hours. Stir in half and half and honey, and serve.

If you like more texture in your oatmeal, you can toast the oats before cooking. Place them in a shallow layer on a cookie sheet and toast them at 350 degrees F. for 15-20 minutes, stirring once during cooking time, until oats are a darker gold color. Let cool completely before you combine with the rest of the ingredients in the recipe.

Stir well before serving. 4 servings

Fresh Peach Butter

Summer is near and plans to start canning are in the making. You might consider some Fresh Peach Butter made in the slow cooker - I'm presenting 2 recipes. One for those who like strictly the natural flavor of fruit and one for those who like it sweeter and spicier.

Natural Peach Butter

Ingredients:

    * 5 to 6 large peaches, washed and pitted
       (no need to peel unless you just hate them)

    * 1/2 cup water

    * 1 cup sugar

Preparation:

Place peaches and water into a large saucepan. Bring to a boil. Return to a simmer and cook until peaches are soft, about 20 minutes. Run the peaches through a food mill or a sieve and discard the skins. Add sugar to pulp and mix well. Now reduce the pulp by one of the following methods.

Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.

TO MICROWAVE: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.

                                                                

Fresh Peach Butter - Spice Added

Wash 6 pounds of peaches; peel, quarter, and pit. Place about 3 cups of the peaches at a time into a blender. Cover; blend until smooth. Repeat process. Measure 11 cups; place in crock pot. Stir in 1/4 cup lemon juice and 2 teaspoons ground cinnamon. Cook, partially covered, on high heat setting for 7 hours, stirring twice. Stir in 5 cups of sugar. Cook partially uncovered 2 hours more, stirring several times. Pour into hot half-pint jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 10 minutes.(Start timing water returns to boiling). Makes 8 half-pints

First timers can find some helpful Ball Canning Jar Instructions

here

Sweet and Sour Shrimp

Sweet and Sour Shrimp


Ingredients:

1 6-oz pkg frozen peas, thawed
1 13-oz can pineapple, w/juice
2 Tbs cornstarch
3 Tbs sugar
1 chicken bouillon cube
1 c. boiling water
½ c. reserved pineapple juice
2 tsp soy sauce
½ tsp ground ginger
1/2 lb shrimp, shelled
2 Tbs cider vinegar
White rice

Directions:

Place pea pods and pineapple chunks in slow cooker. In a pan, combine cornstarch and sugar. Dissolve bouillon cube in water and add to saucepan along with soy sauce and ginger. Bring to a boil, cook for 1 min. Pour into slow cooker. Cover; cook on Low 5-6 hours. 30 mins. before serving, add shrimp and vinegar. Serve over hot rice.

Spinach-Ham Canopes

From the Freezer to the Microwave

It's always to good to plan a party or get together in advance. Here's something I have used in the past and it worked out very well. It's also a good thing to have in the freezer for an emergency when "unexpected" company comes. Although, you'll will see in these instructions that you can keep these canopes in the freezer for a month; 2 1/2 months later, they were still excellent for my needs!

This page was taken from one of my favorite "how to" books. It may be outdated (1982) but it is one of the reasons I starting actually using my microwave for almost everything other than just heating food. I plan to share a good bit it here on this blog. I would appreciate comments on its usefulness to you.

Click on the picture and then click again to enlarge so you can read it.

Chicken Alfredo

You'll need 4-6 chicken breasts and about 16 ounces of Alfredo sauce, either home-made or from a jar. Pour about 1/3 of the sauce right in your crock pot, making a nice little base coat. Then lay your chicken breast right on top of that. Place the other 2/3 right on top of your chicken. Cover and place on low setting and let cook for 6-8 hours.  Serve over pasta.

Here's a nice "help" video.

Cook Chicken Alfredo in a Crock Pot -- powered by eHow.com

Benefits of Herbal Teas

Herbal Teas

Tea is one of the most widely consumed beverages in the world. Since ancient times many cultures have adopted this drink for its pleasant flavors, its energizing effects, and for its many medicinal properties. But not all teas are the same and each has its own unique qualities.

1. Black Tea

• Contains exceptionally high levels of antioxidant the arubigins
• Regular intake can reduce risk of cancer
• Can reduce risk of stroke
• Can reduce clotting of arteries
• Helps sooth the digestive tract
• Helps improve cholesterol levels
• Can improve breathing in asthmatics
• Steep for 15 min to alleviate diarrhea (no sugar)
• Helps maintain normal blood pressure
• Helps improve circulation

2. Chamomile Tea

• Contains antioxidant flavanoids
• Often used as a muscle relaxant
• Helps alleviate menstrual cramps
• Helps alleviate discomfort of allergies
• Used topically for dressing burns
• Beneficial or skin irritations
• Can be taken internally or topically for acne
• Helps stimulate immune system
• Helps fight infections during colds
• Helps relax nerves

3. Green Tea

• Contains exceptionally high levels of antioxidant catechin
• Regular intake can reduce risk of cancer
• Can benefit those with rheumatoid arthritis
• Helps improve cholesterol levels
• Can benefit those with cardiovascular disease
• Can help fight infections
• Known to stimulate impaired immune function
• Can help dieters burn extra calories
• Helps prevent food poisoning
• Help prevent plaque and tooth decay

4. Oolong Tea

• Contains exceptionally high levels of antioxidant polyphenols
• Regular intake can enhance metabolism and prevent obesity
• Helps prevent tooth decay
• Can alleviate skin conditions like eczema
• Helps improve cholesterol levels
• Rejuvenates internal organs
• Helps prevent hardening of the arteries
• Helps prevent bad breath
• Helps fight flu virus
• Helps regulate blood sugar levels

5. Rooibos (Red) Tea

• Rich in antioxidants
• Regular intake may help prevent cancer
• Found to interfere with skin cancer cell production
• May reduce risk heart attack and stroke
• Helps prevent DNA damage
• Enhances detoxifying enzymes in the liver
• Helps relieve constipation
• Helps alleviate inflammatory skin conditions
• Alleviates infant milk allergies

6. Rosebud Tea

• Rich in essential oils
• Helps improve circulation
• Known to promote a healthy heart
• Known to sooth the nerves
• Helps sooth the mind
• Alleviates stress and nervous tension
• Known to sooth mild sore throat
• Can ease stomach bloating
• Used with brown sugar and red wine for menstrual pain

7. Ginseng Tea

• Improves mental functioning and alertness
• Enhances immune system
• Improves circulation
• Increases resistance to stress induced illness
• Lowers blood sugar in type 2 diabetics
• Regular intake significantly reduces risk of cancer
• Can benefit cases of impotence
• Alleviate digestive disorders
• Helps regulate high blood pressure
• Alleviates many skin disorders

8. Yerba Mate

• Rich in antioxidiants
• Good for detoxification
• Enhances immune function
• May reduce risk of cancer
• Improves digestive function
• Increases mental focus
• Relaxes muscles
• Helps alleviate allergies
• Helps burn calories in dieters
• May reduce risk of heart attack and stroke

I like the loose leaf tea, personally. Many claim that you get more benefit from the loose leafs. I ordered these silicone tea infusers from Avon and they work well. I took one to work to keep there and I use the other one at home. I found them on other sites for twice the price.

They also have some pretty cool infuser pots for a reasonable price -- less than other sites. Since I like peach tea, the flavor infuser pitcher is perfect for me. Click on picture to see close up.

You can order them from this link:

Avon Silicone Infusers and Infuser Teapots

If that doesn't work for you, use this link and click on "shop now" and search for the word infuser.
My Avon

A few good sites for herbal tea are:

Herbal Tea Remedy

Mountain Rose Herbs

Fantes

Potato Casserole

Ingredients:

1 1/4 lbs. Yukon Gold potatoes, very thinly sliced
1 cup quartered and thinly sliced onion
1 cup shredded reduced-fat sharp Cheddar cheese
1/2 teaspoon Italian herb seasoning
1/2 cup stock or reduced-sodium broth
1 1/2 teaspoons Dijon mustard
1/2 teaspoon garlic salt

Process:

Spray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place 1/3 of the potatoes and 1/2 of the onions on the bottom of the dish and sprinkle with 1/3 the cheese and 1/2 the herbs. Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese. Stir together stock, Dijon and garlic salt and pour over the potatoes. Cover with plastic wrap and microwave on HIGH for 20 minutes. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and serve. Makes 6 servings.

This is a "Healthy Potato" recipe

Lentil Vegetable Soup

 INGREDIENTS:

• 2 1/2 cups water

• 1 cup chopped, sliced or shredded carrots

• 1 cup peeled potatoes, cut into small, bite-size pieces

• 3/4 cup rinsed and drained lentils

• 1/2 onion, chopped

• 1/2 cup chopped celery

• 2 bay leaves

• 1 teaspoon salt

• 1 (14.5-ounce) can diced tomatoes

• 1/3 cup tomato paste

• 2 to 3 minced garlic cloves

PREPARATION: In a 2 1/2- to 4 1/2-quart slow cooker, combine water, carrots, potatoes, lentils, onion, celery, bay leaves and salt. Cook until lentils and vegetables are tender. Cover, cook on low 5 to 8 hours. Or cover and cook on high 3 to 4 hours.

— Note: The time varies because all slow cookers do not cook at the same pace.

After vegetables are soft, add diced tomatoes, tomato paste and garlic. Turn off cooker and let sit 5 minutes to warm. Add water, if soup is too thick. Cook's Note: The recipe may be doubled and cooked in a larger Crockpot. Makes 6 cups.

Nutrition information per 1 cup: 134 calories, 7 grams protein, 1 gram fat, 25 grams carbohydrate, 8 grams fiber, 0 cholesterol, 561 milligrams sodium

— Source: JoAnn Rachor

Coffee-Braised Pot Roast with Caramelized Onions (Healthy Recipe)

I'm on a mission to eat healthier and to feed my family healthier. My husband and I are Grandparents and we'd like to live long enough to be Great Grandparents. So, in that spirit, cholesterol, triglycerides and blood pressure are issues to be addressed when aging. Aside from exercise and destressing our environment, a healthy diet is important. The crock pot and the microwave are very useful tools in our daily diet endeavors, especially when working a full-time job. The following is a "Eating Well" recipe for the oven but can be adapted to the crock pot.

Ingredients

    * 1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat

    * 1/2 teaspoon salt, or to taste

    * Freshly ground pepper, to taste

    * 4 teaspoons extra-virgin olive oil, divided

    * 2 large onions, halved and thinly sliced (4 cups)

    * 4 cloves garlic, minced

    * 1 teaspoon dried thyme

    * 3/4 cup strong brewed coffee

    * 2 tablespoons balsamic vinegar

    * 2 tablespoons cornstarch mixed with 2 tablespoons water

Preparation

   1. Preheat oven to 300°F.

   2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.

   3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.

   4. Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

   5. Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy. Slow-Cooker Variation: In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

Tips & Notes

    * Make Ahead Tip: Cover and refrigerate for up to 2 days.

    * Ingredient Note: Although it is not the leanest cut of beef, chuck is still our choice for pot roast because it doesn't dry out during braising. You will find pockets of fat as you carve it, but they are easy to remove.

Nutrition

Per serving: 252 calories; 6 g fat (2 g sat, 6 g mono); 67 mg cholesterol; 4 g carbohydrates; 32 g protein; 0 g fiber; 99 mg sodium; 49 mg potassium.

Exchanges: 1/2 vegetable, 4 lean meat