Barbecued Ribs in the Crock Pot

Barbecues Ribs in the Crock Pot

This recipe was one my mom made a lot.  She would mix up the sauce and pour it over the meat then cook it in the oven for an hour or more. I like it done in the crockpot.

1 tsp chili powder
1 tsp celery seed
2 cups water
1 cup ketchup
1/4 cup vinegar ( I use apple cider vinegar)
1/4 cup worcestershire sauce
1 onion
1 lemon
3 pounds pork (ribs, steaks or chops)  We like the boneless short ribs or the boneless chops.

Spray the crockpot with cooking spray.  Layer one half of the ribs in the bottom. Slice the lemon and onion in thin slices.

Spread 1/2 of the onions and lemon slices over the ribs in the crock pot.   Add the remaining ribs and cover with the rest of the onions and lemon slices.

Mix the remaining ingredients in a large mixing bowl.  Pour over the meat in the crock pot.

I don't stir it but to take a knife or long spoon and just push it down to the bottom to allow the sauce to get between the ribs. 

Cook on Low for 5-6 hours. 

Sweet corn muffins

1 1/4 cup all purpose flour
3/4 cup corn meal
2 tsp baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup skim milk
1/4 cup oil
1/4 cup egg substitute

Mix dry ingredients. Add milk, oil and egg substitute. Stir just until we'll mixed.
Divide into lined muffin tins. I usually make 24 muffins with about 1/8 cup if batter in each. Bake at 400 for 15 minutes.
You can also make into 12 muffins if you want larger ones and bake 20 - 25 minutes
And you can pour the batter into a greased 8 x 8 baking pan and bake for 20 - 25 minutes.

Basic veggie omelet

2 large eggs
1 tbsp water
2 tbsp diced green pepper
2 green onions (divided)
3 grape tomatoes
Cooking spray

Break eggs into a bowl and whisk until smooth. Add the water, mix and set aside.
Spray sauté pan lightly with the cooking spray. Sauté the green pepper and about 3/4 of the green onion until slightly cooked. Remove to a plate and set aside
Spray pan lightly with cooking spray again. Stir eggs and pour into pan. Rotate pan a little to coat entire bottom with egg. Allow to cook until almost set. Scatter sautéed onions and peppers on egg. Allow to cook until completely set and top surface appears dry.
Loosen from pan and slide onto serving plate folding it over on top if itself. Sprinkle with reserved green onion and diced tomatoes.


Optional add-ons
1/2 cup fresh spinach, sauté with the onions and peppers
2 tbsp shredded cheese, sprinkle on eggs with the sautéed veggies
2 tbsp diced ham or bacon bits can be sautéed with the veggies or added cold
1/2 cup fresh mushrooms sautéed with the veggies
1/4 cup diced ripe olives sautéed with the veggies

Can also serve with a dollop of sour cream and /or salsa

Chicken and pasta soup

Chicken and Pasta Soup

Boneless skinless chicken breast ( you need about 2 cups diced meat - can use leftover chicken)
2 quarts water
1 tsp olive oil
2 cups diced carrots
1 1/2 cup diced onion
Chicken broth ( can use the broth from boiling the chicken or packaged broth. If I use packaged broth I add 4 cups of broth, 4 cups water )
4 tsp Mrs Miller's chicken soup base
2 cups uncooked pasta

Cook chicken in the 2 quarts of water until cooked through and no longer pink. Remove chicken and place on a plate to cool.
While chicken cools, strain the broth if you are going to use that for your soup. Measure the broth and add water to make 8 cups if needed. Set aside
Dice carrots and onions and sauté in the olive oil in bottom of soup pot. When onions are translucent and carrots are starting to soften, add broth and 4 tsp soup base. Cook until boiling.
Dice chicken and add to boiling broth along with the pasta. Cook until pasta is cooked, about 8 to 10 minutes. If it gets too thick, add some water.
Makes about ten 1 cup servings.

Can also add some celery with the carrots and onions.