Family Of Eyres

Family of Eyres
Welcome to the stories of our life! We are so fortunate to have the most amazing extended families and friends. This is our way of keeping you up to date on the happenings in our world!

Sunday, January 16, 2011

What's Cookin'

Well, in an effort to eat healthier and make healthier choices for my family's meals, I have been working on cooking.
I will be the first to admit that I have not been the best cook. I am afraid.
I don't like to take chances and I tend to just make the same bland meal all the time.

So, I have been working on some things.
The first meal I made came out pretty good.
I would rate it a 7/10.
Tasty, super easy, and LOTS of leftovers...

Here is the recipe:

Carol's Slow Cooker BBQ Beef (crockpot, barbeque, slowcooker, crock pot)


The meat does not need to be seared in skillet first to make this fall-apart tender, pulled BBQ beef for sandwiches. This recipe has so much flavor no one will notice the Worcestshire sauce & the salt were deleted to reduce sodium (you may also use low-sodium catsup and BBQ to reduce sodium further). Using molasses instead of brown sugar and Worcestshire gives a depth of flavor and authenticity, while reducing sugar & sodium. It is great to take to picnics, buffets, or tailgating. Freezes well.

    4lb boneless beef chuck, arm, rump or pot roast
    2 large onions sliced into thin strips
    4 stalks celery, sliced
    4 cloves fresh garlic minced (I use mini food chopper, OR, 1 tsp garlic powder)
    1.5 cup catsup
    1 cup BBQ sauce (I used off brand from Dollar Store)
    1/4 cup Grandma's Molasses
    1/4 cup apple cider vinegar or your choice of other kind
    2 tbsp prepared yellow mustard your choice of type
    1/4 tsp chili powder
    1/4 tsp black pepper


Trim and completely remove ALL visible fat. Place beef in crock pot. Add onion, celery, and garlic. In medium bowl mix the remaining ingredients well with a whisk, then pour over beef and vegetables.
If you are missing either the ketchup, OR the BBQ, OR the molasses (one of the 3 not all 3), it STILL tastes good without it! Also tomato paste diluted with water to make 1.5 cups, can be substituted for the catsup. I used all 3 called for in the recipe.
Cook on low 8-10 hours, 10 hours worked great in my older crockpot, then shred the beef in the crock pot with two forks, stir and cook another hour.
Serving suggestions (not included in calories and nutrition): Serve on 100% whole wheat buns* with coleslaw, baked beans, and something green such as a side of steamed broccoli or Romaine or spinach salad. *Can be served on a bed of brown rice, couscous, bulgar wheat or quinoa instead of serving on a bun.
This recipe made 20 half-cup servings, plus 3 additional cups of very flavorful juice. I think I'll use part of the juice when I freeze the beef in single servings, and make gravy with the remaining juice. Also this tasted 3 times better the following day.
Number of Servings: 20

The Best Part:
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 3.4 g
  • Cholesterol: 54.4 mg
  • Sodium: 382.7 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 19.9 g

I made sandwiches using the 100 calorie flat buns...perfect!!
Enjoy! I will post the other recipes I have been using this week!

1 comment:

Anonymous said...

I have been trying to do the same! I have found that we like many of the recipes in Cooking Light Magazine (I think you can find all of the same recipes on their website I'm obsessed (as is my husband) with the Bow Tie Pasta - we add chicken to it!!

6 ounces uncooked farfalle (bow tie pasta)
2 cups grape tomatoes, halved
1 cup seedless green grapes, halved
1/3 cup thinly sliced fresh basil leaves
2 tablespoons white balsamic vinegar
2 tablespoons chopped shallots
1 teaspoon Dijon mustard
1/2 teaspoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons extra-virgin olive oil
1 (4-ounce) package crumbled reduced-fat feta cheese

1. Cook pasta according to package directions, omitting salt and fat.
Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large

2. While pasta cooks, combine vinegar and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine

Enjoy! Krista


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