Dog Team Tavern Horseradish Cottage Cheese Dip

Anyone who had the pleasure of visiting the Dog Team Tavern may recall placing their order from the little blackboard at the front door, then waiting in the expansive, barn-like bar while waiting (sometimes over an hour) for a table. During that time, you would devour their infamous Horseradish Cottage Cheese Dip...served form a large bowl at the bar with wide-wale, ruffled potato chips. Rarely did one avoid stuffing oneself with chips and dip then sticky buns before the meal ever came. You can find over Dog Team recipes here>

Dog Team Tavern Horseradish Cottage Cheese Dip

Ingredients

• 16 ounces small-curd, whole-milk cottage cheese
• 1/8 cup minced horseradish root or 1/4 cup quality, jarred horseradish
• 1 tsp fresh chopped dill
• 1/2 tsp sugar
• Kosher salt and freshly ground black pepper to taste

Directions

1. Combine ingredients gently but thoroughly. 
2. Let chill a few hours before serving for floors to blend. 
3. Best served with wide ruffled potato chips, pita or bagel chips, or crudités

Thanks to  bonappetit.com for posting the recipe, and mountainmamacooks.com for the picture.

Pork and Vegetable Stir-Fry

Here is the last in our "South Beach Diet" series. Now I can put the cookbooks away since they all of our favorites are now posted here.

The sugar-free Apricot preserves really add that nice "glaze" finish and sweetness, without all of the sugar content.

Pork and Vegetable Stir-Fry

Ingredients

• 1/2 cup sugar-free apricot preserves
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp canola oil,divided
• 1 1/2 lbs. pork cutlets,cut into 1/4-in. strips
• 4 garlic cloves,minced
• 1 lb broccoli,cut into florets (3-4 cups)
• 1 red bell pepper,cut into thin strips
• 1 bunch scallions,cut into 2-in. lengths
• 4 oz. snow peas, strings removed

Directions

1. Whisk preserves and soy sauce together in a bowl until smooth.
2. Heat 1 Tbsp of the oil in a large nonstick skillet or wok over high heat. 
3. Add pork and cook, stirring frequently, until lightly browned and no longer pink, about 5 min. Transfer to a plate.
4. Add remaining oil and garlic to the same skillet; cook over med-high heat for 30 sec. 
5. Add broccoli, pepper, scallions, and snow peas and cook until vegetables are crisp-tender, about 3 min. 
6. Stir in pork and preserves mixture; cook 1 min. more. Serve hot.

Recommend serving over 1/2 cup of basmati rice.
4 (2 cup) servings

Sirloin Steak with Artichokes, Tomatoes and Olives

Yet another favorite recipe from The South Beach Diet Quick and Easy Cookbook. It preps in 10 minutes and cooks within 20. A nice, quick, weeknight meal.

If you don't have time to thaw frozen artichokes, use a 14 ounce can of brine packed ones, well drained.

Sirloin Steak with Artichokes, Tomatoes and Olives

Ingredients

• Four 6 oz sirloin steaks, about 3/4 inch thick
• 2 teaspoons extra-virgin olive oil
• 1/4 cup water
• 1 garlic clove minced
• 1 teaspoon dried oregano
• 4 plum tomatoes, diced
• 1 - 9 ounce package frozen artichoke hearts, thawed and quartered
• 1/2 cup pitted kalamata olives, coarsely chopped
• Salt and freshly ground black pepper

Directions

1. Season steaks with salt and pepper. Heat oil in large skillet over medium-high heat. 
2. Cook steaks for 5 minutes per side for medium rare.
3. Transfer to a plate.
4. Add water to the hot pan, scraping any brown bits from the bottom; reduce heat to medium. Add garlic and oregano; cook until garlic has softened, about 1 minute.
5. Add tomatoes and cook 3 minutes more. 
6. Stir in artichokes and olives and cook until warmed through, about 2 minutes. 
7. Season with salt and pepper to taste and serve warm with steaks.

Makes 4 servings
Per serving: 310 calories, 14 g fat, 40 g protein, 9 g carbohydrates, 5 g dietary fiber, 320 mg sodium

Peppery Steak with Horseradish Cream

This is another South Beach Diet recipe we return to again and again. I highly recommend letting the steak season with the oil/pepper/salt for about 20 minutes before broiling or grilling.

Peppery Steak with Horseradish Cream

Ingredients

• 1.5 lbs London broil or other sirloin steak (about 1 in thick)
• 1 tsp extra-virgin olive oil
• 2 TBSP cracked black pepper
• 1/2 cup reduced-fat sour cream
• 2 tsp prepared horseradish
• salt 

Directions

1. Rub steak with oil and pepper, pressing pepper into steak; season well with salt. 
2. Heat grill pan over medium-high heat or heat oven to broil. 
3. Grill or broil steak 5 to 6 minutes per side for medium-rare. 
4. Transfer to a cutting board and cover loosely with foil to keep warm. 
5. Allow meat to rest for 5 minutes before thinly slicing across the grain.
6. While steak is resting, mix together sour cream and horseradish; season to taste with salt. 
7. Serve horseradish cream with steak.

Beef and Bean Chili

My husband and I did the South Beach Diet for a while (with some success, I might add) and there are a handful of recipes from the SBD cookbooks we still make to this day.  This chili is perfect on a cold day, and we use left overs in nachos, enchiladas, etc.

I'll be posting a few in the next few days in a continued effort to post all of our family favorites here.

Beef and Bean Chili 

Ingredients

• 1 tbsp extra virgin olive oil
• 1 pound lean ground beef
• 2.5 tsp chili powder, divided
• 1 tsp cumin
• 1 small onion, diced
• 2 garlic cloves 
• 1 (28oz) can diced tomatoes
• 1 (15oz) can kidney beans, drained and rinsed
• Salt and Pepper

Directions

1. Heat oil in a large heavy bottomed saucepan over medium heat.
2. Add beef, 1 tsp chili powder, and cumin; saute until browned, about 5 minutes.
3. Using a slotted spoon, transfer beef to a plate.
4. Add onion, garlic, and remaining chili powder to the same pan; cook over medium heat, stirring occasionally, until softened, about 3 minutes.
5. Add tomatoes with juice and beans; cover and simmer for 10 minutes, stirring occasionally.
6. Uncover, add cooked beef, and cook an additional 5 minutes, until liquid thinkens slightly.
7. Season to taste with salt and pepper and serve hot.

Serves 4 (1.5 cup servings=350 calories each)

Cantonese Slow-Cooker Pork Dinner

MrMaple loved this recipe, and it was a breeze to make. It is slightly altered from it's origrinal sparkrecipes.com form based on some user feedback.

If you are allergic to mushrooms--as I am--I substituted a diced red pepper for the fresh mushrooms. Enjoy!

Cantonese Slow-Cooker Pork Dinner

Ingredients

• 1 1/2 lbs pork tenderloin, cut into strips
• 1 large onion sliced
• 1 small green pepper, cut into strips
• 4 oz fresh mushrooms (or 1 diced red pepper)
• 1 can low sodium cream-of-mushroom or cream-of-potato soup
• 8 oz can no-salt added tomato sauce
• 3 tbsp brown sugar
• 1 1/2 tbsp cider vinegar
• 1/4 tsp sea salt
• 2 tsp Worcestershire sauce

Directions

1. Mix all soup, sauce, vinegar, and Worch. sauce first, then add in all other ingredients.
2. Place all ingredients into crock pot.
3. Cover, and cook on low for 6-8 hours. (High for 4 hours)

Number of Servings: 6

Recipe submitted by SparkPeople user TRISH2007.

Nutritional Info: Calories=271, Fat=7g, Carbohydrates=18g, Protein=32g

Slow-Cooker Provencal Chicken and Beans

This was the very first sparkrecipes.com dish we made. It was so easy and tasty it started our obsession with exploring more slow-cooker recipes.  

We like this recipe served over rice or using left overs to make chicken nachos.

Chef-Meg's Slow Cooker Provencal Chicken and Beans

Ingredients

• 24 oz boneless, skinless chicken breast
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 (16 oz) can cannellini beans, drained and rinsed
• 1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
• 1 dash salt
• 1 dash black pepper
• 2 t dried basil
• 1 t dried thyme

Directions

1. Place all ingredients into a slow cooker, stir and cover with lid
2. Cook on low heat for 7-8 hours.

Makes 6 one cup servings.

Recipe submitted by SparkPeople user CHEF_MEG.

Nutritional Info: Calories=213, Fat=1.5g, Carbohydrates=20g, Protein=30g

Slow-Cooker Pulled Pork

A very easy way to make pulled pork in the slow cooker, compliments of sparkrecipes.com

This makes a tangy BBQ type sauce. We enjoy the pork shredded over rice, in sandwiches, or in quesadillas.

Slow-Cooker Pulled Pork

Ingredients

• 1 cup chopped celery
• 1 cup chopped onions
• 1 cup ketchup
• 1 cup barbecue sauce
• 1 cup water
• 2 tbsp vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 3 lbs boneless pork roast

Directions

1. Combine all ingredients except roast in the slow cooker.
2. When well mixed, add roast.
3. Cover, cook on high for 6-7 hours.
4. Remove roast.
5. Shred the meat and return it to the sauce.

Number of Servings: 12

Recipe by SparkPeople user SLCOLMAN.

Nutritional Info: Calories=298, Fat=12g, Carbs=11g, Protein=32g

Slow-Cooker Salsa Chicken

This is a modified/simplified version of a sparkrecipes.com dish.

Also a super-quick meal to start on the way out in the morning.

The cheddar cheese soup is optional if you are looking to reduce the sodium content; just add a little more sour cream if you desire a creamier texture.

Slow-Cooker Salsa Chicken

Ingredients

• 4 boneless/skinless chicken breasts (approx. 1.5-2.0 lbs.)
• 1 jar salsa (recommend black bean and corn salsa)
• 2 TBSP sour cream
• 1 can cheddar cheese soup (optional)

Directions

1. Coat bottom of crock pot with salsa
2. Mix remaining salsa with soup (optional)
3. Place chicken in crock pot and cover with remaining salsa (or salsa/soup mix)
4. Cook on low 6-7 hours or on high for 4 hours
5. Stir in sour cream and serve.

Approximately 6 one cup servings.

Recommend serving with rice, in burritos, or as an ingredients for loaded nachos.

Nutrition info: Calories=180, Fat=4g, Carbs=8g, Protein=24g

Slow-Cooker Creamy Italian Chicken

Here is another favorite dish from sparkrecipes.com

It's great over rice, but we've never tried it over pasta...but the picture looks good. This is one of those dishes you can throw together in 2 minutes before you head out the door in the morning!

Creamy Italian Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 pkg Good Seasons Italian dressing mix
• 1/4 cup water
• 1 8oz pkg low fat cream cheese (softened)
• 1 TBSP minced garlic
• 1 can 98% fat free cream of chicken soup
• 3 cups cooked white, long grain rice

Directions

1. Place chicken in crock pot.
2. Mix together Italian dressing mix and water. Pour over chicken.
3. Cover and cook on high for 4 hours OR low for 6-8 hours.
4. Mix together cream cheese, garlic and soup in separate bowl.
5. Carefully remove chicken from crock pot to plate.
6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
7. Return chicken to crock pot and mix gently to shred the chicken.
8. Cook on LOW until heated through.
9. Serve with rice or noodles.

You may add skim or low fat milk in very small quantities to thin the sauce a little if you wish. It does not significantly affect the nutritional value if you use up to 2 tablespoons.

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

Recipe by SparkPeople user ORANGECOWCAT.
Nutritional info: Calories=327, Fat=10g, Carbohydrates=24g, Protein=33g

Slow-Cooker Moroccan Chicken

This is the first in a series of crock-pot meals we've come to love and make weekly thanks to the collection of user-submitted recipes at sparkrecipes.com

So dust off that slow-cooker and get ready for some wonderful fall cooking!

Slow-Cooker Moroccan Chicken

Ingredients

• 2 lbs. chicken breasts
• 4 tsp Moroccan Spice Blend (see recipe below)
• 2 14.5 oz. cans diced tomatoes with onion and garlic
• 5 small or 2 large yellow summer squash
• .5 c golden raisins
• .5 c. dried apricots
• 1.5 c. chicken stock
• 1 tbsp quick-cooking tapioca (optional)

Directions

1. Remove skin from chicken; rub with Morrocan Spice Blend (see below) and place in slow cooker.
2. Cut squash into .25 inch rounds.
3. Snip apricots into small pieces.
4. Combine apricots, tomatoes (undrained), raisins, squash, stock, and 2 tsp of the spice blend. Pour over chicken, and stir a bit to get some juice under the chicken.
5. Cook in slow cooker for 3 hours on high, or 6 hours on low.

Makes 6 one cup servings.

Recommend serving over 1/2 servings of couscous or jasmine rice.

Moroccan Spice Blend (Ras el Hanout) (makes 2 tbsp)

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Nutritional info: Calories=210, Fat=4g, Carbohydrates=26g, Protein=19g

Recipe by SparkPeople user QUIXOTICKATE