Kentucky Burgoo

I love this recipe but it is a bit of effort and expense. I thought I would put it up as it is my time of year to go visit friends in Kentucky and do the Kentucky Derby thing.

Source: Molloy Postcards & Souvenir Services, 1100 Pike Street, Covington KY 41011
Category: Main Dish
Servings: 12
Serving Ideas: Serve with garlic bread.
WW Points: 7.5

1 pound beef stew meat
1 pound lean pork tenderloin -- cut 1" thick
1 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon ground red pepper
3 whole carrots -- sliced
2 small onions -- chopped
4 chicken thighs without skin
2 small red potatoes -- peeled and cubed
1 cup chopped green pepper
14 1/2 ounces stewed tomatoes -- cut up and juice reserved
10 1/2 ounces chicken broth -- double-strength
17 ounces whole kernel corn, frozen
17 ounces baby lima beans – drained

1.Place beef and pork in a 6-quart slow cooker. Sprinkle with onion salt, pepper and red pepper. Toss until evenly coated.

2.Layer in slow cooker, in order, carrots, onion, chicken, potatoes, green pepper and stewed tomatoes with juice. Add chicken broth. Pour liquid from corn into slow cooker; set corn aside. DO NOT STIR mixture in slow cooker.

3.Cover and cook on low for 9 hours or until beef, pork and vegetables are tender.

4.Remove chicken. Stir corn and lima beans into mixture in slow cooker. Cook on high for 30 minutes or until heated through.

5.Meanwhile, when cool enough to handle, remove chicken from bones and cut into bite size pieces. Discard bones. Return chicken to mixture and heat through.

Per serving: 348 Calories (kcal); 6g Total Fat; (16% calories from fat); 32g Protein; 43g Carbohydrate; 64mg Cholesterol; 296mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Chopped Liver Extraordinaire

Gehackte Leber á ma façon, if we are going to be all foreign and fancy-schmancy: This is a home version of my commercial recipe which I am sharing with you lucky readers. It is so simple that my husband gets rave reviews when he makes it.

This recipe has not only an amazing amount of protein - 1 cup gives about 27 g of protein - it is a great source of Vitamin A and some of the Bs.

1 lb kosher chicken livers, ideally pre-broiled. If you aren't Jewish and/or don't care about kashrus, just use regular chicken livers
3-4 tblsp rendered chicken fat (schmaltz), or other fat
3-4 hard boiled eggs
1-2 finely chopped (do it in the food processor) onion
Kosher salt - to taste. Use less if you use kosher livers which are already salted.
Freshly ground black pepper
Tarragon, fresh or dry (both work, but have different flavors), to taste. Start small.
A little whiskey or brandy - a shot maybe. For the livers, not for you!

Fry the onion - or half of the onion, if you like more texture - in the fat until clear. Add tarragon. Sauté quickly. Add livers and whiskey and fry only until no longer pink. The alcohol will evaporate. If you overdo this part, the livers become hard and icky. Put half of the livers, half of the onion and 2 eggs in a food processor and grind to desired consistency - depending on if you want more of a smooth or chunky quality. Repeat with second half of livers, onions and eggs. Let cool and meld before eating. Store cold. Enjoy with a small spoon. You can eat it on cucumber or (more hard core) sweet onion slices, pickles or red pepper sticks to avoid additional carbs from crackers, if you are low-carbing it.

Barbecue Chicken Pizza

This was the kids request for their birthday dinner.

• One full skinless, boneless chicken breast

Slice breast along the grain into thin, inch-long strips. Saute strips in a medium-hot frying pan or wok with 3 tbs. oil, until browned. I usually add a few splorks of hot sauce, and toss until all pieces are coated. Unless you have an unually large pan, it's best to use half of the chicken at a time. Set chicken aside.

• Two pizza shells (we prefer Boboli, but any will do)
• 2/3 c. barbecue sauce (our choice: Dinosaur Honey Garlic Sauce)
• 2 cups of shredded cheddar cheese

Preheat oven to 400 degrees. Dump 1/3 c. of barbecue sauce in the center of each pizza shell. Using the back of a tablespoon, swirl the sauce in ever-increasing circles until you coat the entire shell with sauce. You can use more if you want, but don't make it too thick. Spread 1 cup of shredded cheese on each shell, then place the chicken strips on the shell in a spokes pattern. Bake in the oven for about 5 minutes, or until cheese melts. I place the shells directly on the rack for a crispier crust, or use a pizza pan for a chewier one.

Kansas City Variation: cut a few slices of deli ham into strips, and mix them in with the chicken.

Puddle* Variation: add slices of banana peppers.

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*Puddle is my second-oldest son, so nicknamed for his predisposition to hang around in low places until removed. He loves banana peppers, and will put them on just about anything this side of chocolate cake. They're pretty tasty on this pizza, though.

Chicken Roll Ups

This is quite quick and tasty. I make it for guests because you can prepare it all ahead of time and refrigerate until ready to bake.

1 package of frozen or fresh boneless, skinless chicken breasts

2 10 oz can of Campbell’s cream of Chicken Soup

1 box of Stove Top stuffing

1 stick of butter
1 cup water

Heat Oven to 350 degrees. Spray 9 x 13 inch baking dish with cooking spray.

Take defrosted bag of chicken and one at a time pound the chicken breast until it is ¼ of an inch thick. Mix together one stick melted butter and 1 cup of cold water to the stuffing mix. Take each chicken breast and put two table spoons of stuffing in the middle and roll the breast up and place seam side down in the middle of baking dish. Pour two cans of soup over the chicken and bake for 1 and a half to two hours until chicken is tender.

You can do this without pounding the chicken out but it will take longer to cook and won't be as tender.

Cola Chicken

I have some simple low fat Weight Watcher recipes from my time in Weight Watchers. I will take some of the better ones and share them here.


Source: Weight Watchers class
Servings: 4
WW Points: 4

Cola Chicken

4 chicken breasts (no skin)
1 cup ketchup
1 can diet coke

1. Place ketchup and coke in large skillet and stir.
2. Add chicken.
3. Cover & simmer on low heat for one hour (last 10 minutes uncover).

You can also substitute the chicken w/pork chops but you will need to adjust the points accordingly. This is excellent and so easy. ****With the left over sauce, the next night make meatballs. Cook the meatballs (use ground sirloin 2 oz cooked = 3 pts) and then pour the leftover sauce in w/the cooked meatballs. Heat through and serve (excellent)!

Garlic Roasted Chicken with Gravy

Source: Weight Watchers New Complete Cookbook
Servings: 4
WW Points: 7

The chicken cavity can be stuffed with just about anything and doing so will infuse the meat with wonderful flavor. Try onion quarters and lots of rosemary or lemon wedges and parsley.

One 3 ½ pound chicken
1 lemon, halved
1 onion, halved
4 rosemary sprigs
4 thyme sprigs
6 garlic cloves, peeled
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons dry white wine
1 scallion, minced
1 tablespoon reduced-sodium soy sauce
¼ teaspoon crumbled dried sage leaves

1.Preheat the oven to 400°F; spray the rack of a roasting pan with nonstick cooking spray. Remove the chicken giblets and neck from the body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry with paper towels.

2.Place the lemon, onion, rosemary, thyme and garlic in the body cavity. Place the chicken, breast-side up, on the rack in the roasting pan. Roast 30 minutes; pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325°F. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part with a fork, about 1 hour longer. Transfer the chicken to a cutting board; let stand for 15 minutes.

3.Meanwhile, pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juice in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, scallion, soy sauce, sage and ¼ cup water to the sauce pan; bring to a boil and boil 5 minutes. Reduce the heat to low and whisk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute. Carve the chicken and serve with gravy. Remove the skin before eating.

Per serving: 293 Calories, 10 g Total Fat, 3 g Saturated Fat, 114 mg Cholesterol, 277 mg Sodium, 9 g Total Carbohydrate, 0 g Dietary Fiber, 39 g Protein, 71 mg Calcium.

NOTE: I especially love the gravy. Also I have made this in an 18 quart roaster and made two at one. It worked very well.