Slowcooker BBQ Ribs & Hashbrowns

I don’t make ribs often, they are pretty expensive for a student/poor person budget… but when I do, They HAVE to be Slowcooker BBQ Ribs! It is the most simple recipe I have ever made (easier than KD), and are SO so SO, fall off the bone, delicious. I can be stuffed to the point of exploding but I will finish every little bit of these ribs, no question.

So, how do you make these heavenly ribs?

Slow Cooker BBQ Ribs

Prep Time: 10 mins | Cook Time: 6 hrs | Servings: 2 servings | Difficulty: Easy

Ingredients:

  • 1 large Sweet Onion, sliced
  • 6 country-style pork ribs or beef short ribs
  • 2 (10ounce) bottles of barbeque sauce

Directions:

1. Lay the onion slices on the bottom of the slow cooker. Place the ribs on top of the onions. Pour the bottles of bbq sauce on top of the ribs and onions.

2. Cover and cook on low setting for 6 hours or more. The longer you cook them, the more tender and falling apart they will be.
Source: The Healthy College Cookbook

Them ribs is (improper English on purpose) sooo yummy, however, the ribs aren’t the only good thing about this meal. I loved each and every part of this meal… In fact, having to think about this meal makes me want to make it RIGHT NOW! But, I have something new and exciting planned for tonight. Feta and Bacon stuffed Chicken with a Watermelon Feta salad… oh yeah baby.

 

But, with the AMAZING ribs, I made Hashbrowns and Glazed carrots… The Hashbrowns were super easy and yummy, and the carrots were just as easy and gace the meal just a little bit of sweetness.

Hash Browns

Prep Time: 8 mins | Cook Time: 20 mins | Servings: 4 servings | Difficulty: Easy

Ingredients:

  • 2 Large Potatoes, scrubbed and diced
  • 2 tsp butter
  • 1 small onion, chopped

Directions:

1. Bring a medium pot of water to a boil. Salt the water and add the potatoes; cook until tender, about 10 minutes. Drain well.

2. Melt the butter in a large skillet over low heat. Add the potatoes and onion, cover, and cook for 10 minutes. Remove the lid, increase the heat to high, and saute until the potatoes are browned to your satisfaction.
Source: Healthy College Cookbook

Glazed Carrots

Prep Time: 0 min | Cook Time: 8 mins | Servings: 4 servings | Difficulty: Easy

Ingredients:

  • 1/4 cup water
  • 4 medium carrots, peeled and chopped
  • 1 tbsp honey
  • 1 tsp butter
  • Nutmeg

Directions:

1. Bring the water to a oil in a saucepan. Add the carrots, return to a boil, then reduce heat and simmer, covered, until the carrots are tender, 7 to 10 minutes. Drain.

2. Add the honey and butter to the hot saucepan, and stir until they are melted together. Add the carrots and gently toss. Sprinkle with nutmeg to taste.
Source: Healthy College Cookbook

 

Make this meal. ASAP. When you are making your mealplan and grocery list for the week, make sure these three dishes are on there, especially with it getting colder out (or is that just Northern Ontario??)

Now that I’m back at school for the year (Third year of University… Almost finished… almost!!), this meal will be FANTASTIC for those days where both Chris and I leave the ouse first thing in the morning and don’t get home until dinnertime and are STARVING. So, anyone in a similar situation, you’re welcome.

Enjoy 🙂

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BBQ Pulled Chicken Lettuce Cups & Apple Crisp Cups

They look gross, they look really really gross. But they didn’t taste gross, and that’s what counts.

 

So, yeah. It looks a little unappetizing. But the flavour was so nice. I found this recipe while stumbling, only they were on buns as sliders, and I put the meat mixture on lettuce to make lettuce wraps- which is something I just do every now and then for a healthier take on certain meals.

One of the best things about this recipe is that it can be transformed easily into a SLOW COOKER recipe. I love slow cooker recipes, it’s so easy to put everything in the slowcooker on days that I know are going to be busier than usual, and this recipe converted easily.

 

Shredded BBQ Chicken Sliders

Prep Time: 15 mins | Cook Time: 10 mins | Servings: 10-12 Sliders | Difficulty: Easy

Ingredients:

  • 1 ½ Cups ketchup
  • 3 Tablespoons Dijon Mustard
  • 4 Tablespoons worstershire sauce
  • 2 Tablespoons apple cider vinegar
  • 1 ½ Tablespoons lemon juice
  • 4 Tablespoons brown sugar
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon honey
  • Pinch of salt
  • 2 large boneless skinless chicken breasts, cooked and shredded

 

Directions:

Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer

Notes:

Add a chipotle pepper in adobe sauce, minced, to make chipotle pulled chicken sandwiches

Source: http://www.stumbleupon.com/su/2kXE13/picky-palate.com/2008/09/04/slide-on-over

To make this a slow cooker recipe just put all of the ingredients into a slow cooker, replacing the cooked chicken with frozen chicken breasts. Cook on low for about 6 hours. Take out chicken breasts, shred, and stir back into the slow cooker pot. Serve hot.

Chris and I dressed ours up with shredded cheese, ranch, and Franks hot sauce. Yumm Yumm.

 

After eating the ugly but yummy BBQ Chicken wraps, I made Apple Crisp Cups.

There isn’t much to be said about these, other than that my apartment is awful for getting butter the right temperature for making Crisp topping. My kitchen is way to hot to keep the butter out, but the frige is to cold so it solidifies. It’s a frustration I am forced to deal with and makes me want to go buy Apple Crisp instead of making it. But other than that, it is such an easy dessert to make. And making the Apple crisp into muffin tins makes portion control all too easy. Just pop one of these into the microwave for half a minute, then add some ice cream and enjoy.

 

Apple Crisp Cups

Prep Time: 45 Min | Cook Time: 20 Min | Servings: 4 dozen apple crisp cups | Difficulty: Easy

Ingredients:

  • 3 large McIntosh apples – peeled, cored, and chopped
  • 1/4 cup water
  • 2 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon, or to taste
  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 1 1/2 cups brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1 1/2 cups butter

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.

 

Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.

 

Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.

 

Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutritional Info:

Amount Per Serving Calories: 109 | Total Fat: 6.1g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Source: http://allrecipes.com/Recipe/Apple-Crisp-Cups/Detail.aspx