Slow Cooker Pork Ribs and Beans

• 2 pounds boneless country-style pork ribs
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• 1 tsp. dried Rosemary, crushed
• 1/4 tsp. black pepper
• 1 medium yellow onion, chopped
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can small white beans, rinsed and drained
• 1 - 15 oz. can petite diced tomatoes, undrained
• 1/4 cup dry red wine

Trim fat from meat. Mix the seasonings together and sprinkle over meat.  Put ribs into the slow cooker.  Cover wtih beans, onions and tomatoes, season with salt & pepper and pour the wine over the top.

Cover and cook on low 8 hours. If you're home during the last hour of cooking, stir the pot every 20 minutes to combine the ingredients and shred the pork.  If not, just do this right before you serve it. 

Enjoy!!!

Light and Easy Baby Red Potato Salad

• 1 pound baby red potatoes, cut into small pieces
• 2 celery stalks, finely chopped
• 1/3 cup finely chopped red onion
• 1 tbsp. light mayo
• 1 tbsp. olive oil
• 1 tbsp. red wine vinegar
• 1 tsp. Dijon mustard
• salt & freshly ground black pepper

Boil the potatoes in lightly salted water until soft, 10 minutes.  Drain, set aside, and let cool.

Meanwhile combine the onion and celery in a large bowl.

In a small bowl, whisk together the mayo, oil, vinegar and mustard.

Add the slightly cooled potatoes to the celery and onion and season with salt & pepper.  Add the dressing and mix well.  Cover and chill in the refrigerator until you're ready to serve.

Serves 4. Enjoy!

Southwest Orzo Salad

• 1 cup uncooked Southwest orzo (use regular orzo if you can't find Southwest)
• 1 cup frozen corn, thawed and drained
• 1 - 15oz. can black beans, rinsed and drained
• 3 green onions, white & light green parts only, chopped
• 1 peeled avocado, cut into chunks

Dressing:

• 1/4 cup low-fat buttermilk
• 1 tbsp. freshly squeezed lime juice
• 2 tbsp. light sour cream
• 2 tbsp. light mayonnaise
• 3 tbsp. chopped fresh parsley
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1 tsp. crushed garlic

Cook orzo according to the package directions.  Drain and let cool.  Place orzo, corn, black beans and green onions in a large bowl.  Mix well.

Meanwhile, combine all of the dressing ingredients and mix well with a fork or whisk.  Pour dressing over the orzo mixture and toss. 

Serve with fresh avocado.  Enjoy!!

Crock Pot Chili

Chili Seasoning Mix

• 2 tbsp. Hot Mexican Chili Powder
• 2 tbsp. Chili Powder
• 1 tsp. salt
• 2 1/2 tsp. Ground Coriander
• 2 1/2 tsp. Ground Cumin
• 1 1/2 tsp. Garlic Powder
• 1 tsp. Oregano
• 1/2 tsp. Cayenne Pepper

Mix all ingredients and set aside.

Chili

• 1 - 20oz. package Lean or Extra Lean Ground Turkey
• 1 large red onion, chopped
• 1 - 28 oz. can petite diced tomatoes
• 1 - 15 oz. can tomato sauce
• 2 - 15 oz. cans pinto beans, rinsed and drained
• 1 - 15 oz. can black beans, rinsed and drained

In a large skillet, cook the onions for a few minutes, add the turkey and cook until it's no longer pink.  Add 1 tablespoon chili seasoning mix and stir.

In a crock pot, combine the tomatoes with juices, tomato sauce and beans.  Add in the turkey onion mixture and the rest of the seasoning mix and stir to combine.

Cook on low for 8 hours.

Serve with a dollop of sour cream, some shredded cheese and a few sliced green onions.  Enjoy!

Zucchini Pizza Casserole

• 5 medium zucchini, grated (about 5 cups)
• 2 eggs, beaten
• 1 tsp. chopped garlic
• 1/2 cup grated Parmesan cheese
• 2 cups shredded reduced fat Mozzarella cheese, divided
• 1 - 20 oz. package Lean or Extra Lean ground turkey
• 1 spicy Italian sausage link, casing removed
• 1/2 large yellow onion, chopped (about a cup)
• 1 - 15oz. can tomato sauce
• 1/4 tsp. crushed red pepper
• 1 green bell pepper, chopped

Place the grated zucchini (use the attachment on a food processor to grate!) into a large colander, sprinkle with salt, and let sit 10 minutes. Pat dry with paper towels, trying to get as much liquid out as possible.

Preheat oven to 400F.

In a large bowl, combine zucchini, eggs, garlic, parmesan and half of the mozzarella. Press into a greased 9x13 baking dish.

Bake, uncovered for 25 minutes. Meanwhile, cook the onion, turkey and sausage until the meat is no longer pink. Drain all fat from the meat. Add in the tomato sauce and crushed red pepper and keep warm.

When the zucchini comes out of the oven, spoon the meat mixture over the zucchini. Sprinkle with remaining 1 cup of mozzarella and green pepper. Bake 25 minutes, or until bubbly and browning on top.  Let sit 5 minutes before serving.

Enjoy!!!

Crock Pot Chicken Tortilla Soup

• 4 boneless skinless chicken breasts, rinsed
• 1 can Rotel tomatoes, undrained
• 1 can black beans, rinsed and drained
• 1 can reduced sodium chicken broth
• 2 cups water
• 1 tablespoon chopped garlic
• 1 large yellow onion, chopped
• 1 jalapeno, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder

Put all ingredients in your Crock Pot.  Cook on high for 8 hours.  Enjoy!!!!

Black Bean, Corn, Bell Pepper, Avocado Salad

1 - 14 oz. can black beans, rinsed and drained
1 - 14 oz. can corn, dranined
1 red bell pepper, seeded and chopped
1/2 red onion, finely chopped
2 tsp. ground cumin
1 tbsp. hot sauce
1 lime, juiced
2 tbsp. olive oil
Salt & pepper, to taste
1 avocado, cut into chunks

Combine all ingredients except for the avocado.  Season with salt & pepper, to taste.  Toss and refridgerate until you are ready to serve.  When ready, add the avocado, mix well and enjoy!