Crock Pot Surprise Ribs

Ingredients:

4 pounds country style ribs
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (10.5 ounce) jar red pepper jelly
1 (18 ounce) bottle hickory barbecue sauce
1 medium onion, chopped
2 (16 ounce) cans pinto beans, drained

Instructions:

Line a broiler pan with aluminum foil. Place the ribs in a single layer in the pan. Sprinkle with the garlic powder and pepper. Broil for 10 minutes per side or until rib meat has browned. Remove from the oven and place in the bottom of a crock pot. Place the jelly and barbecue sauce together in a mixing bowl. Whisk until completely blended together. Add the onion and stir to combine. Pour mixture over the ribs. Cover the crock pot and set on low. Cook for 5 hours. Add the beans to the crock pot. Recover and cook on low for another hour. Skim the fat off the sauce and serve.

Nutritional Information (Approximate Values):

Calories 541; Fat 19.5g; Protein 48.2g; Carb 40.9g; Fiber 4.3g; Chol 145mg; Iron 4mg; Sodium 677mg

Dressing with a Kick

Ingredients:

1/3 cup olive oil
1/4 cup balsamic vinegar
3 Tablespoons honey
1 teaspoon curry powder
1/4 teaspoon chili powder
Pepper to taste

Instructions:

In large mixing bowl whisk together the olive oil and vinegar. Add the honey and continue whisking until blended well. Stir in the curry powder, chili powder and pepper. Cover and refrigerate at least one hour or until chilled to your liking.

Nutritional Information (Approximate Value):

Calories 252: Fat 22.4g; Protein 0.1g; Carb 0.5g; Fiber 0g; Chol 0mg; Iron 0mg; Sodium 181mg

Breakfast Way Down South

Ingredients:

4 large eggs or egg beaters
3/4 teaspoon Creole seasoning
4 Texas Toast slices
4 slices Lite Monterey Jack cheese with peppers

Instructions:

Preheat oven to 400 degrees. Scramble the eggs as usual except add the Creole seasoning before scrambling. Top each piece of Texas toast with a slice of cheese. Place the toast slices on a baking sheet and bake about 3 minutes. The cheese should be completely melted. Remove and top with the scrambled egg mixture. Serve immediately.

Nutritional Information (Approximate Values):

Calories 45; Fat 1.3g; Protein 0.3g; Carb 4.7g; Fiber 0.2g; Chol 0mg; Sodium 392mg

Roasted Almond Chicken Salad

Ingredients:

1/2 Cup sliced almonds
1 (8 ounce) package chicken strips
2 Tablespoons Canola oil
1 (5 ounce) package spring lettuce mix
1 container of fresh blueberries
1/2 cantaloupe, sliced

Instructions:

Preheat oven to 350 degrees. Lay the sliced almonds in a single layer on a baking sheet. Roast for 5 to 7 minutes or until toasted the way you like. Place the Canola oil in a skillet over medium high heat. Heat the chicken strips until heated through about 4 minutes, being sure to turn once. Place the lettuce mixture into 4 separate salad bowls. Layer the chicken strips on top of the lettuce. Add the blueberries and cantaloupe. Top with the roasted almond slices. Top with Dressing with a Kick.

Nutritional Information (Approximate Values):

Calories 485; Fat 33g; Protein 20.4g; Carb 33.1g; Fiber 3.8g; Iron 4.9mg; Sodium 559mg