Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe

February 6, 2010 by DanicasDaily · 7 Comments
Filed under: Recipes

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!!!

Tags: Beef, Salads, Slow Cooker, Vegan

Butternut Squash Soup

January 8, 2010 by DanicasDaily · 7 Comments
Filed under: Bikini Bootcamp, Recipes

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!

Tags: Soups, Squash, Vegan

Honey Balsamic Roasted Brussels Sprouts

November 15, 2009 by DanicasDaily · 20 Comments
Filed under: Recipes

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