Aack, so I forgot to update on friday again! I was so busy running errands, gazing at my newly acquired blood oranges, shopping for new 10 sided dice, gazing again at the blood oranges, that I completely forgot! Maybe a meatball sub will make it better? Oh I think so. Always a big old mess to eat but such a happy mess really. In this recipe I was going for a quick fix so I used store bought turkey meatballs. If you want to make your own turkey meatballs I would make them the same way I made my thintastic thai meatballs just use turkey meat, and skip the hoisin sauce in the mix. This was such a tasty indulgence…and without consequence. Sweet!
- 2 sub buns
- 16 lean turkey meatballs
- 1 can tomato sauce
- 1 tbl oregano leaves, dried
- 1 tbl italian spice
- 1/2 onion, sliced
- 4 garlic cloves, minced (Garlic and I are best buds for evah!)
- Salt and pepper to taste
- 6 tbl parmesan cheese
- Saute the onion and garlic in a pan until golden. Add to crockpot.
- Add the meatballs, tomato sauce, oregano leaves, and italian spice to the crockpot. Cook on low for 6 hours.
- Serve 8 meatballs on each bun with a bit of sauce, top with 3 tbl of cheese. Enjoy!
Serve 2 hungry hobbits. I did not include the bun in the nutritional value since there is so much variation in what you can choose. I suggest a nice high fibre bun. I’m lucky to have a store local to me that makes a good fibre bun that pretends to be white bread. Tastes just like subway…or maybe even better! Each serving contains 217 calories, 7 grams of fat and 6 grams of fibre. You will have leftover tomato sauce from this. I suggest saving it for a pasta night. Delicious!!! Don’t have a crockpot? No sweat, you can do this stove top same way except you should leave it simmering for 30 minutes.
Now a part of me would call this a coq au vin rouge but…since I’m not using a rooster it just doesn’t seem all that traditional. Now if you are looking for a cheaters version of coq au vin, then I think I can help you out. Not only is this a lovely fancy sounding dish it really is quite economical. It would amaze the people in finances when I would tell them how much I spent on groceries and that the week of groceries included dinners such as coq au vin. I’m not sure why though considering the dish has humble rustic beginnings. Since we are all trying to save a bit before those holidays hit us, I figured this recipe might come in handy for some folks.
- 4 skinless chicken thighs (bone in gives more flavour)
- 2 slices bacon, chopped
- 1/2 pound crimini mushrooms
- 1 medium onion, sliced
- 3 tbl flour
- 4 red potatoes, washed and quartered
- 2 carrots, cut into 1 inch pieces
- 2 celery stalks, cut into 1 inch pieces
- 3 garlic cloves, minced
- 1 cup red wine
- 1/2 fat free chicken broth
- 1 bay leaf
- 1 tsp herbs de provence
- salt and pepper to taste
- Combine the flour, salt and pepper in a bag. Add the chicken and toss to coat.
- Heat a sprayed pan to medium high heat. Add the chicken and cook until browned, 2 minutes per side. Transfer the chicken to a crockpot.
- Add the bacon to the pan and cook stirring occasionally for one minute. Add the onions, mushrooms, remaining flour and garlic. Stir in the wine to deglaze. Transfer to the crockpot.
- Add the remaining ingredients to the crockpot. Cook on low for 6 hours. Remove the bay leaf before serving.
This makes 4 servings. Each serving contains 275 calories, 5 grams of fat and 4.5 grams of fibre. Great served on rice if you really need a super filling meal or with a side of lovely crusty bread. Delicious!
When it’s been a rainy mess all week it is so nice to come home to an already bubbling crockpot full of soup. This works really well with my turkey broth recipe as a base. Just another way to use up those leftovers in an oh so tasty way and warm your core temp. I usually make a turkey barley soup from my broth but this time I wanted to do something a little different. Besides, why should chicken continually hog the noodle love? Selfish, selfish chicken.
- 4 small sweet gourmet carrots (if you can get them, if not any carrot will do)
- 2 celery stalks
- 8 cup turkey broth
- 1 cup turkey meat shredded or cut up
- 112 gram no yolk egg noodles
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1 tsp poultry spice
- Slice up the veggies, add even more if you like. Can’t hurt! Room for variation here.
- Add all of the ingredients to your crockpot.
- Cook on low for 6-8 hours.
This makes approximately 8 1.5 cup servings. Each serving contains 113 calories, 1.9 gram fat, and 1.6 gram fibre. This is a lovely filling meal, served with a nice bun and salad you have yourself a great comforting feast! I couldn’t believe how full I was after that. I’m thinking the noodles played a part in that one. Num!
My back is feeling a bit better for the moment so I’d better type out this tasty hardcore hobbit recipe before it catches up with me. I got my hands on one of those tiny crockpots the other day, not the little dipper but just one size up from that. I figured it would be great for doing little breakfast things and warm dips in. In the game breakfast barley is made with barley, apple, water, and fine seasonings. It sounds so tasty and like a nice fun alternative to everyday oatmeal. I often have barley as a savory item so it was definitely fun to see how it was sweet. It works! It reminds me of a dessert congee of sorts. The best part about it was that I started the crock before I went to bed and when I woke up in the morning a nice warm bowl of tasty was waiting for me. Skipping making breakfast that morning? Epic win!
- 1 cup pearled barley
- 1/2 tsp salt
- 1 tsp pumpkin pie spice (the finest seasonings of all hehe)
- 4 cups water
- 1 cup dried apples and apricots, chopped (I think any variation of dried fruit in this would be yummy)
- 1/3 cup honey
- Combine ingredients in a small crockpot. Cook for 8-10 hours.
Serves four. Each serving contains 339 calories, .7 grams of fat, and 10.2 grams of fiber. Check out that fiber!! Don’t try to do this in a large crockpot unless you are doubling or tripling the recipe. My first experiment was in a large and well…it burnt. Not fun. It needs a small one. Definitely worth a trip to walmart for a little 10$ thingy. I don’t often brave that place. I’m looking forward to the warm dips I’m going to make in that thing in the future.
A little hardcore hobbit project action today. In the game the stew of kings is made out of chicken stock, tater, and uncooked chicken. So basically this is a chicken stew. A tasty one at that! A nice lighter stew alternative to the beef stew. Eventhough our crockpot of awesome is out of commission I was able to pick up a small crockpot to get this done. It will do until I find a nice 8 quart or higher one on sale. I like my crockpots extra doom sized. The small one will then be in charge of doing up some nice dips and fondue in the fall I think. Anyways, on to the stew of kings!
- 4 chicken breasts
- 1/2 tsp salt
- 1 large shalot, finely chopped
- 1/4 cup dry white wine
- 1 1/4 cup chicken broth
- 4 red potatoes, quartered
- 2 medium carrots, sliced
- 1 tsp poultry seasoning
- 1 pinch herbs de provence
- 1 tsp flour
- Sprinkle the chicken with salt and pepper, brown in a skillet 2-3 minutes per side. Allow to rest 5 minutes, slice into cubes and place in crockpot.
- Add shalot to the skillet and allow to brown.
- Add wine to the skillet to deglaze and pour everything into the crockpot.
- Combine the rest of the ingredients in crockpot, give it a stir.
- Cook for 6-8 hours on low or 3-4 hours on high. Depends on your crock.
Serves 4 (about 1 1/2 cup each). Each serving contains 391 calories, 1.9 grams of fat and 6.9 grams of fiber. A nice filling meal. Lovely served with some bread or scone to catch that bit of gravy the dish makes. Nummy!
As I mentioned before this year was a crazy holiday. We made a turkey and a ham. The ham is slowly being devoured in the form of sandwiches and soon to play a starring role in a soup. The turkey leftovers are another matter. This time I wanted to do something a bit different. Soup? *yawn* Curry? *yawneroonie* Sandwiches? *snore* Turkey dinner stew? *what what? who there?* hehe. So I thought about it and pulled out the “turkey juice” I had saved from the freezer and pondered the idea. This year the turkey juice had some stuffing that had fallen into it so we had dubbed it at first a slurry and then it became slurkey when we discovered it had stuffing AND turkey in it. If you still have some gravy leftover from your own feast feel free to use it in place of the oxo, flour and slurkey. I would if we still had some it would probably be a tad healthier.
Sadly, no picture this time…the camera was out of power from holiday pictures and the stew was devoured before it could charge. I believe omnomnom was uttered by some of the ravenous horde…no not that horde…WoW does not come to play here anymore.
- 2 Potatoes
- 3 Carrots
- 3 Celery Stalks
- 3 tbl Flour
- 2 pkgs beef oxo
- 1 cup turkey juice or slurkey or gravy (see intro)
- 2 cups of leftover turkey cut into chunks
- 1 tbl sage fresh
- 1 tbl marjoram fresh
- 1/4 cup dried cranberries
- 1/2 cup water
- Cube the potatoes, slice the carrots and celery. Place in crockpot. Top with the herbs.
- Dust the flour and oxo on the vegetables and mix.
- Add the turkey juice and 1/2 cup water. Cover and cook on low for 3 hours.
- Add the turkey and dried cranberries. Stir, cover and cook for another 2-3 hours.
omnomnomnom…errr…oh right, nutritionals. This stew serves four generously. Each serving contains 327 calories, 4 grams of fat, and 5.2 grams of fiber.
It’s spring out here…which means we are getting our fair share of rainy weather. It’s rainy, it’s cold, my husband comes back from the ship very cranky on days like this. One quick fix for that is a nice bowl of hot soup. Perks him right up and even helps to warm him up. The man is always cold! Ofcourse eating a soup like this always involves croutons and cheese. So, the soup itself had better be pretty healthy to begin with. This recipe has been through a couple of generations and is as all recipes I work with a work in progress. This is our most recent enjoyable onion soup batch.
It is also a part of my hardcore hobbit project. In the game the onion soup contains onions and hearty stock…we ofcourse took it a bit further than that.
- 2 large sweet onions (this round we used mayan sweet), sliced
- 5 cups beef broth
- 1 tsp herbs de provence
- 1 celriac or celery root, cleaned up and cut (either in quarter if you plan to take it out or diced if you plan to leave it in)
- 2 carrots, very thinly sliced
- salt and pepper to taste
- Heat a pan to medium and spray. Add the onions and cook until carmelized.
- Add the onions to the crockpot.
- Add the celery root, carrots, herbs, and cover with the broth.
- Allow to cook on low for 5 hours or more. If you are planning to remove the celery root do so right before serving. I like to leave mine in. It is sort of like having a flavoured potato in the soup. Very tasty.
Serves 6 generous portions. Each servings contains 41 calories, 0.6 grams of fat and 1.5 grams of fiber.
A nice healthy base indeed! To keep it healthy I suggest getting multigrain croutons and skim milk cheese for your dressings. When I’m being extra indulgent I go for the smoked gouda or smoked gruyere as my cheese of choice. Definitely a happy time.