F.F. - Crock Pot Beef and Broccoli

So I recently found this recipe on Pinterest (my favorite late night habit when up with a little one) and decided it was going to be this weeks recipe I try.  Thank heavens that Joe is not a picky eater, nor is Anna and they are both excited to try new things.

This recipe was very easy to make and was not bad on the wallet too.  I did do things a bit different; I had frozen broccoli pieces at home so I used that vs fresh.  Also if you like things spicy then use the 2 tbsp of Red Roasted Chili Paste - it was very strong, next time I am going to only use 1 tbsp.  And lastly I am not a fan of minced garlic so I used garlic powder instead.   When this was cooking in the crock pot it made the kitchen smell like our own P.F. Changs in our house.

Oh and we ate it with white rice.

The person who "pinned" this made it for weight watchers point system and I just included the details of that below.

It was very tasty and it is on our "keeper" list.

Crock Pot Beef and Broccoli Recipe

A delicious slow cooker recipe with Asian flair, this Beef and Broccoli dish is a fantastic meal idea at just 8 Points + per serving.

Ingredients

• 1 pound boneless beef top round steak — trimmed of fat, cut into cubes
• 8oz sliced mushrooms
• 1lb broccoli, cut into florets
• 1 large onion, cut into thin wedges
• 1 cup uncooked brown rice
• 2 cups fat free beef broth
• 1/4 cup reduced sodium soy sauce
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp black pepper
• 2 tbsp Red Roasted Chili Paste (like the kind from Thai Kitchen)
• 2 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. In 3 1/2 to 4-quart slow cooker, combine oil, beef, mushrooms, onion, broth, garlic, chili paste, soy sauce, pepper, and ginger; mix well.
2. Cover; cook on low setting for 6-8 hours.
3. About 35 minutes before serving, cook rice in water as directed on package.
4. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well.
5. Add broccoli into beef mixture, then stir in the cornstarch.
6. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

Preparation time: 15 minute(s) 
Cooking time: 8 hours

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: Chinese

Entire recipe makes 6 servings
Serving size is ½ cup of rice and 1 1/3 cups beef and broccoli mixture
Each serving = 8 Points + (3 Points + for the rice and 5 Points + for the Beef and Broccoli mixture)

PER SERVING: 308 calories; 6g fat; 34g carbohydrates; 30g protein; 5g fiber

Read more: http://www.laaloosh.com/2008/04/14/crockpot-beef-broccoli-recipe/#ixzz1kcYVRiBJ

Wordless Wednesday 01.25.12

New - Foodie Friday!

So as part of my New Year's Resolution I want to try a new recipe every week.  The movie Julie & Julia was impressive however a bit to difficult with 2 little ones, I did not think it would be possible to try one of Julia's recipes every day.  Back to the plan, once I complete a dish I plan to post on here every Friday - Foodie Friday.

This weeks recipe was

 ~Hawaiian Crock Pot Chicken~

What you need:

4-6 Chicken breasts

Hawaiian style BBQ sauce - I used what I had at home, regular

1 can crushed pineapple

*when I went to get the detailed recipe from Pinterest it was 
no longer there, so I modified it.

Place 1 cup of BBQ sauce on the bottom of crock pot

Add  1/2 of the pineapple (fruit and the juice)

Place chicken on top of sauce and pineapple

Add remaining pineapple and juice

Pour 1 cup of BBQ sauce on top of chicken and pineapple

Cover with lid and cook on low for 6 hours.
(I used frozen chicken breasts that I had so I cooked of 8 hours)

Served with plain rice (put the sauce and pineapple over rice), and a salad

It was fast, easy and yummy!


Also the whole meal which could serve 4 (i only made 4 breasts) with both sides was under $10.

Wordless Wednesday

01.18.12

Wordless Wednesday January 11,2012