Crockpot Beef Brisket

3.5-4 lb beef brisket
2 cups water
1/4 c. catsup
1 envelope onion soup mix
2 tbl Worcestershire sauce
1 clove garlic, chopped
1/4 tsp pepper
1/4 c. water
3 tbl flour (can use soy flour instead of wheat)

Spray inside of crockpot with cooking spray.

Trim fat off the brisket and put it in the crockpot, cutting to fit if necessary.

Combine the 2 cups water, catsup, soup mix, Worcestershire sauce, garlic and pepper in a bowl. Pour over brisket. Cover crockpot and cook on low 10-11 hrs or on high 5-5-1/2 hrs. Turn the crockpot off while you make the gravy.

To make the gravy: ladle out 1-1/2 c. of cooking liquid from the crockpot. In a small saucepan, whisk the 1/4 c. water with the flour. Slowly add the cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

Remove the brisket to a serving platter. Serve with the gravy.

Pineapple Chicken in the crock-pot

4 chicken thighs (or breasts, if you prefer)
1 cup soy sauce
1 12-oz can pineapple tidbits
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper

Spray the crock-pot with cooking spray. Place the chicken in the crock-pot. Mix the rest of the ingredients and pour over the chicken.

Cook on low for 6 hrs or until chicken is done.

4 servings

Spicy Peanut Slaw

8 oz pre-shredded coleslaw mix (cabbage with carrot)
1 tbl PB2 powder
1/2 tsp grated fresh ginger
1 scallion, chopped
1 tbl LF sour cream
1 tbl soy sauce
1 packet Splenda
cayenne pepper to taste
1 tbl chopped peanuts

Combine all ingredients except peanuts. Refrigerate at least 30 minutes. When ready to serve, sprinkle with chopped peanuts.

4 servings

Peach Mustard Chicken in the Crockpot

4 chicken thighs (or breasts, if you prefered)
1 small can lite sliced peaches
1/2 c. no-sugar-added peach preserves
2 tsp Dijon mustard
1/4 tsp pepper
2 tsp soy sauce
1 dash salt

Combine peach preserves, mustard, pepper, soy sauce and salt in a small bowl.

Empty the can of peaches into the crockpot. Place the chicken on top of the peaches. Pour the peach preserve mixture on top of the chicken.

Cook on low 6 hours or until chicken is done.

4 servings

Eggplant with Pesto and Tomato Sauce

1 eggplant, peeled and sliced 1/2" thick
2+ tbl pesto sauce
4 oz shredded part-skim mozzarella cheese
8 oz tomato sauce
2 tbl grated Parmesan cheese

Preheat broiler.

Spray a cookie sheet with cooking spray and place eggplant on it. Broil 5 min., flip over, broil another 5 min. or until browned. Do not burn!

Turn off broiler and set oven to 350F.

Spray a medium baking dish with cooking spray. Place a layer of eggplant in the dish. Spread each slice of eggplant with pesto sauce. Sprinke with half the mozzarella. Place another layer of eggplant on top. Spread each slice with pesto sauce. Pour tomato sauce on top. Sprinkle with the rest of the mozzarella. Sprinkle with the Parmesan cheese.

Bake 20 min. or until bubbly.

4 servings

Caprese Salad

Slice a couple of fresh tomatoes.

Slice a chunk of part-skim mozzarella cheese.

Chop some fresh basil.

Layer the tomatoes and mozzarella in a serving dish and sprinkle with chopped basil. Sprinkle with salt and pepper to taste. Drizzle with a little olive oil and serve.

Polenta with Feta Cheese

4 c. chicken broth
3/4 c. cornmeal
1/2 tsp salt
1/8 tsp pepper
1/4 c. LF feta cheese

Spray a 2-qt souffle dish or baking dish with cooking spray. Whisk broth, cornmeal, salt and pepper together in the dish. Cook uncovered in microwave oven on high for 6 minutes. Remove from oven, stir. Cover loosely with paper toweling and microwave on high for another 6 minutes.

Remove from microwave, uncover, and stir in feta cheese. Let stand 3 minutes. Serve hot.

8 servings