new “skinny” tag

I’m adding a new tag to the blog. “Skinny” is the name. My long-time friend, Karen Mock (seen below with her husband, Bob) has become a Health Coach for the Take Shape for Life program. I started working with her last week. So from now until, who knows when most recipes I post will be “lean and green” and tagged with “skinny.”  It’ll take a while for “skinny” to show up on the tag cloud over there on the left, and who knows, it may knock “vodka” off of there. That would be kinda sad!

I don’t think you’ll mind my new skinny recipes, in fact, the last three recipes I posted have been “skinny.” Some of them, I will create, others I’ll be modifying from recipes that Karen has sent me from the Take Shape for Life recipe files.

I modify them to add more flavor; not more fat, calories, or carbs. Mostly, I’ll be achieving this with the addition of spices and herbs, or with a change to the cooking technique.

For instance, the recipe I’m giving you today was a TSL recipe, but instead of just throwing the raw boneless ribs into the slow cooker, I brown them first in a skillet that I’ve sprayed with Pam and then deglaze the skillet with water and pour that in the slow cooker too. More Flavor – No Added Fat!

One of the products that Karen turned me onto that will help me boost flavor is the line of condiments from Walden Farms. All Walden Farms items are currently “BOGO Free” at Sprouts. The sale goes through 3/13/13. I saved $16 on my purchase of the eight products shown below!

I honestly don’t think you’ll even notice a difference in the recipes I post.

If you’re interested in finding out more about the TSL Program, you can email Karen at [email protected]. You will LOVE her! And be sure to tell her that you learned about her here.

Skinny Slow Cooker Beef Ribs

2  1/2 pounds of boneless beef ribs, trimmed of all visible fat (Costco has the best!)
Salt and freshly ground black pepper
Pam nonstick spray
6 cups thick-sliced crimini mushrooms (again, buy at Costco and use the entire package)

Spice Mix
2 tablespoons Walden Farms barbecue sauce
3 garlic cloves, peeled and minced
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Italian seasoning
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon onion powder

Season the ribs with salt and pepper. Spray a large skillet with Pam, place half of the ribs in the skillet, and brown on all sides over medium-high heat.

Transfer ribs to slow cooker and repeat with remaining ribs. Transfer the second batch to the slow cooker and return the skillet to heat.

Deglaze the pan by adding 1/4 cup of water to the skillet and boil while scraping up the brown bits on the bottom of the skillet.

Pour the resulting liquid into the slow cooker.

In a small bowl, combine the spice mix until well blended.

Pour mixture over ribs. Cover slow cooker; cook on low for 6 to 8 hours or on high for 4 to 5 hours.

Add the mushrooms during the last 45 minutes of cooking.

Serves 6