Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe
I LOVE using my BBQ grill year round, even in the rain. There is just something about the way it tastes all smoky, crispy and grilled to perfection. This recipe comes close to bringing that BBQ deliciousness. Using your slow cooker, you can whip up a tender barbecued beef or chicken sandwich inside and have dinner ready as soon as you walk in the door with little to get it served up and on the table.
This recipe could be used for fun mini BBQ Sliders at your Super Bowl Sunday party tomorrow…let the smell drive your guests crazy all day during the game, then, put these out at half time and watch them disappear.
My inspiration for this recipes comes from the Weight Watcher’s Slow CookIt! Cookbook…I added a few more ingredients to spice it up and of course went with a Healthy Asian Slaw versus a Mayo based slaw. Enjoy!
Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe
INGREDIENTS:
1 Tbsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp Pink Course Sea Salt
1/4 freshly ground black pepper
3 tsp canola oil
1 1/2 lbs LEAN beef brisket or other lean cut of beef
1 large onion, sliced
1 c ketchup
1/2 c sweet jalapeño or chili sauce, 1/4 c for less spice
1/4 molasses
2 Tbsp strong brewed coffee
1/2 tsp liquid smoke, optional
Whole Wheat Hamburger Buns
Healthy Asian Slaw, Recipe Below
INSTRUCTIONS:
1. Combine chili powder through black pepper to create a “rub” mixture. Rub your spice mixture generously over both sides of your brisket and set aside.
2. Heat a nonstick pan with 1 teaspoon canola oil over medium heat. Add sliced onion and cook, stirring often, until slightly golden, about 7-8 minutes. Remove from heat and set aside.
3. In a large 4 quart pan or your removable crockpot pan, heat remaining 2 tsp canola oil over medium high heat. Add your brisket, searing it on each side for about 4-5 minutes or until a nice golden crust forms. Remove pan from heat and add brisket to your crockpot and top with onions.
4. To create your spicy BBQ sauce, combine ketchup through coffee and pour over your beef/onion mixture. Be sure to coat your brisket thoroughly including lifting it to make sure sauce is underneath as well.
5. Slow cook is for 7-9 hours or until fork tender. Remove brisket from crockpot and cut across the grain to shred. Serve on buns with additional sauce and Healthy Asian Slaw.
Makes 8 servings, approximately 1/3 c brisket/3 slices and 1 Tbsp Spicy BBQ Sauce),
7 pts a serving with your bun!
NUTRITIONAL INFORMATION PER SERVING (including the buns, but, not the slaw):
Calories 331.1, Total Fat 14.0 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 1.2 g, Cholesterol 79.0 mg, Sodium 717.7 mg, Potassium 296.1 mg, Total Carbohydrate 24.8 g, Dietary Fiber 2.1 g, Sugars 4.4 g, Protein 29.8 g
HEALTHY ASIAN SLAW
Whenever I have a spicy BBQ sandwich, I LOVE to have a cool, crunchy salad to go with it. I think this Healthy Asian Slaw takes the flavor of this Spicy BBQ Brisket Sandwich to a whole new level without adding the calories and fat you’d find with regular Cole Slaw. This slaw also makes an AWESOME side dish topped with toasted almond slices or add some grilled chicken for a complete meal.
INGREDIENTS:
1/4 cup fresh orange juice
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1/2 teaspoon honey
1/2 cup chopped green onions or cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw
1 tablespoon toasted sesame seeds
Sea salt & pepper to taste
INSTRUCTIONS:
Whisk together orange juice through honey to form slaw sauce. Combine green onions with slaw mixture and pour sauce. Top with sesame seeds stirring well to combine. Sea Salt and pepper to taste.
**It’s VEGAN, if you use Agave
Makes 8 servings, 1/2 cup each (1 pt per 1/2 cup)
NUTRITIONAL INFORMATION PER SERVING
Calories 48.9, Total Fat 2.3 g, Saturated Fat 0.3 g, Polyunsaturated Fat
0.4 g, Monounsaturated Fat 1.5 g, Cholesterol 0.0 mg, Sodium 1.9 mg, Potassium
38.8 mg, Total Carbohydrate 6.1 g, Dietary Fiber 1.3 g, Sugars 2.4 g, Protein 0.9 g
STEP-BY-STEPS:
1. Cook your onions until slightly golden.
2. Sear your prepared “rubbed” brisket on both sides until a nice brown crust forms, about 4-5 minutes over medium high heat.
3. Whisk together your Spicy BBQ Sauce. I wasn’t sure I could handle a full 1/2 cup of chili sauce, so I opted for it’s sweeter friend ~ Sweet Jalapeño Sauce from Bolani. I LOVE this sauce ~ it’s slightly spicy, slightly sweet and amazing on anything form eggs to breads to sauces. It used to only be available at my local Farmer’s Market, but, now Foodzie is helping local growers get their products out there. I am all about supporting local sustainable farmers ~ Thanks Foodzie!
4. Place your brisket and onions in your crock pot, Cover with sauce and cook slow and low for 7-9 hours.
5. Remove brisket from your crock pot and shred/slice.
6. Top half your bun with your brisket mixture and additional spicy BBQ sauce ~ 1-2 Tbsps.
7. Top with a heaping spoonful of Healthy Asian Slaw.
8. Top with your other bun top.
9. Dig in!!!
You can SpringIt to Save Both Recipes with this button 
or save the Healthy Asian Slaw separately with this button.
ENJOY!!!
Butternut Squash Soup
I LOVE thick, hearty and rich vegetable based soups in the winter. This soup has so much flavor that there really is NO cream required. You will be surprised at how easy it is to make and by the flavor. The onion, garlic and ginger give it a nice spice, while the brown sugar and squash sweeten it slightly. I actually learned how to make this simple Butternut Squash soup during my Bikini Bootcamp Challenge. I LOVE how the challenge always had you start each dinner with a broth based soup so that you would eat less during dinner. If you want more low calorie soup recipes like this, be sure to check out the Bikini Bootcamp Challenge or look up my Soups tag.
The BEST part is the fun toppings and add-ins you can use to make it a meal, just have it as is for a snack or before dinner.
BUTTERNUT SQUASH SOUP
INGREDIENTS:
1 Tbsp extra virgin olive oil
1/2 large onion, chopped
1 garlic clove, minced
1 thumb-sized piece ginger, peeled and minced
2 Tbsp brown sugar
1 medium butternut squash, peeled and cut into chunks
3 c low-sodium chicken or vegetable broth
Sea Salt & Freshly Ground Pepper to taste
Optional topping: Toasted pumpkin seeds or almond slivers for garnish
Optional add in: Serve over steamed vegetables ~ My NEW FAVORITE way to make this filling soup even heartier.
INSTRUCTIONS:
1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger, and sauté, stirring frequently, for 6 to 8 minutes, until the onion is soft, but, not browned. Stir in the brown sugar and set aside.
2. Cook the squash in a large pot with the broth until tender, 25 to 30 minutes.
3. Remove the squash from the heat, but do not drain. Let cool for 10 minutes. Add the garlic-ginger mixture.
4. Work in batches, transfer the soup to a food process or blender and process until smooth.
5. Return the soup to the pot and cook over medium heat for 5 minutes longer. Season with salt and pepper.
6. Top each serving with a sprinkle of toasted pumpkin seeds or almond slices. Serve immediately.
Makes 4 heaping 1 cup servings
Nutritional information per serving (excluding toppings or add-ins):
Calories 136.6, Total Fat 3.6 g, Saturated Fat 0.5 g, Polyunsaturated Fat 0.4 g, Monounsaturated Fat 2.5 g, Cholesterol 0.0 mg, Sodium 62.5 mg, Potassium 522.2 mg, Total Carbohydrate 25.1 g, Dietary Fiber 5.3 g, Sugars 0.0 g, Protein 3.4 g
This soup FREEZES well. I like making up a big pot and freeze half for the nights when you just don’t want to cook. I added this to my SpringIt so you all can add it to your collection.
Have a great night all! I will be back tomorrow with my daily recap and my first LONG run recap. Fun!
Nite all!
Honey Balsamic Roasted Brussels Sprouts
I grew up NEVER liking Brussels Sprouts at all. I mean, they are little balls of strong flavored cabbage. But, I learned that if you prepare them the right way, versus just boiling and buttering them, that they can have a phenomenal flavor. In this recipe, I combine my favorite roasting ingredients (Olive Oil, Balsamic, Honey) to add a salty sweet balsamic caramelized flavor to these little balls of cabbage.
Honey Balsamic Roasted Brussels Sprouts
INGREDIENTS:
1 lb Brussels Sprouts, halved and quartered
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Good Quality Balsamic Vinegar
1 tsp honey
Sea Salt and Freshly Ground Black Pepper
1/4 c chopped walnuts, optional
INSTRUCTIONS:
1. Preheat oven to 450 degrees. Line a cookie sheet with foil and spray with nonstick spray.
2. Halve and quarter your Brussels sprouts. Combine Olive Oil, Balsamic and honey. Pour over Brussels sprouts. Stir to combine and coat.
3. Pour Brussels sprouts onto prepared cookie sheet. Sprinkle with sea salt and freshly ground black pepper.
4. Bake for 20 minutes, stirring once half way through. Add your walnuts during the last 5 minutes if using. Enjoy!
STEP-BY-STEPS:
Quarter and halve your Brussels sprouts. I like doing a little of both.
Whisk together your olive oil, balsamic and honey.
Pour mixture over Brussels sprouts and stir to coat.
Pour your balsamic spouts onto a prepared cookie sheet and sprinkle with sea salt and black pepper.
Roast for 20 minutes, stirring once half way through.
I dare ya ~ try it, and I bet you may just find you like Brussels sprouts too!
Enjoy!
Channa Masala Recipe with a Coconut Kick
I LOVE spicy foods especially when they involve coconut! This VEGAN recipe uses chickpeas, a.k.a., garbanzo beans, however, I imagine you could use any protein of choice (tofu, chicken, beef, shrimp). If coconut isn’t your thing, feel free to use ALL vegetable broth and it is just as AMAZING.
My inspiration for this recipe is going to sound funny, but, as you read yesterday it was inspired by a Trader Joe’s Channa Masala Frozen Dinner that I tried awhile back. I am not an Indian food person really, but, I LOVED these spicy chickpeas so much that I recreated my own version with a coconut kick!
CHANNA MASALA WITH A COCONUT KICK
INGREDIENTS:
1 tsp Extra Virgin Olive Oil
1 tsp butter
1 medium red onion, chopped
3 garlic cloves, minced
1 tsp fresh ginger, minced
1/2 jalapeño, minced (fresh or canned)
1 tsp yellow curry powder
1/2 tsp cumin
1 large red tomato, chopped
1/2 c Lite Coconut Milk (can substitute with vegetable broth)
1/4 c Vegetable Broth
1 15 oz can chickpeas, drained and rinsed
1 tsp sea salt
1/8 tsp freshly ground pepper
1/8 tsp garam masala
1/4 tsp paprika
2 Tbsp fresh cilantro, chopped
INSTRUCTIONS:
1. Heat olive oil and butter over medium heat until melted and add onion. Cook until softened, about 5 minutes.
2. Stir in garlic, ginger, jalapeño, curry, and cumin. Cook one minute. Add tomato and cook one minute.
3. Add coconut milk, broth, chickpeas, salt and pepper. Cook for 5 minutes or until liquid is almost evaporated.
4. Remove from heat; stir in garam masala, paprika, and cilantro.
Enjoy as is, served over brown rice, with a pita bread, wrapped up or pour over a big batch of stir fried vegetables.
Makes 4 – 1/2 cup servings.
Nutritional information per serving:
Calories 195.7, Total Fat 5.5 g, Saturated Fat 2.4 g, Cholesterol 2.5 mg, Sodium 974.2 mg, Potassium 362.4 mg, Total Carbohydrate 31.3 g, Dietary Fiber 6.1 g, Sugars .4 g, Protein 7.5 g
This recipe is VEGAN!
The STAR of this recipe is Trader Joe’s Light Coconut Milk. Despite the bad rap that Coconut gets, I have to say the nutritionals are not too shabby. Oh and being only $0.99 a can is pretty awesome too!
Cook your onion with the olive oil and butter over medium heat until soft.
Add your aromatics ~ garlic, ginger, jalepeno, curry and cumin ~ cook for 1 minute.
Add tomato and cook for 1 additional minute.
Add chickpeas (aka garbanzo beans), vegetable broth and coconut milk.
Cook until majority of the sauce is reduced.
Remove pan from heat and stir in cilantro, garam masala and paprika.
Tadah!!!! All done in under 20 minutes!
I served my first serving over 1/2 a Trader Joe’s Organic Brown Rice.
Enjoy!
Molasses Baked Beans Recipe
This is the easiest Molasses Baked Beans recipe you will ever make because you let it cook all day long in the slow cooker. It is amazing eaten straight or served over organic brown rice.
SLOW COOKER MOLASSES BAKED BEANS
Source of Inspiration: The Eat-Clean Diet for Family & Kids Cookbook
INGREDIENTS:
1 lb dry canario or white beans – pea, navy, cannellini (not canned)
2 medium onions, peeled and finely chopped
2 Tbsp Olive Oil
5.5 oz canned tomato paste
3/4 c Ketchup (or make your own)
3/4 c dark, unsulfured blackstrap molasses
4 cloves garlic, passed through a garlic press
1/4 dark agave nectar (the dark is better to use than the light) or honey
2 tsp dry mustard
1 tsp sea salt
1 tsp freshly ground black pepper
*Optional: 1 package lean turkey bacon or center cut bacon, cooked & crumbled
INSTRUCTIONS:
1. Place beans in a large soup pot or sauce pan and cover with at least 4 inches of water. Soak overnight to help get the “gassiness” out 
The next day, drain the beans and cover with clean, fresh water plus a bit of sea salt. Bring to a boil, reduce heat and simmer for 10 minutes. Drain and rinse.
2. Place the cooked beans in the slow cooker. Add at least 6 cups of water, completely covering the beans. Place of low (long cook) setting and cook for 10 hours. The beans are ready when the skins split. Scoop out 2 cups of the cooking liquid and set aside. Discard the rest of the liquid and return the beans to the crock pot.
3. In a medium skillet heat 2 tablespoons olive oil. Add onion and garlic. Reduce heat and sauté until soft. Add to beans in the slow cooker.
4. In a small bowl combine tomato paste, ketchup, molasses, agave nectar, mustard, sea salt and black pepper. Add reserved 2 cups bean-cooking liquid. Mix well. Pour over bean/onion mixture. Cover and cook on low for 6 hours. Stir in crumbled bacon reserving a little to sprinkle on top if desired.
Nutritional Information for each 1/2 cup serving (excluding bacon):
Calories 123, Fat 2g, Saturated fat 0.2 g, Trans fat 0g, Protein 3g, Dietary Fiber 3g, Sodium 300 mg, Cholesterol 0 mg
These beans are vegetarian and VEGAN if using agave versus honey & omit the bacon.
I used the Canario Beans I bought at the Farmer’s Market. They start out as yellow and turn into brown pinto colored beans ~ fun! I let them soak during the day on Saturday, cooked the beans overnight and made the “baked part” on Sunday.
These beans make the perfect meal served over organic brown rice. You can take a short cut on the rice and use Trader Joe’s Frozen Organic Brown Rice. It cooks in 3 minutes!
Enjoy!
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