4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the crockpot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes. Note: Its the best recipe I've tried so far, very flavorful. 5-6 pts. , depending on the size of the chicken breast. I used a 3 oz chicken breast (3 pts.) 96% fat free ham (.5 pts), 2% moz cheese (1 pt.). Then when you add the cream of mushroom soup (98% ff) and 1/4 c. milk (fat free) and divide by the 6 servings I had in the crockpot, I only came up with about 1 pt. for that (at most). Total = 5.5 pts.
4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained
Place the chicken in a crock-pot: sprinkle with basil and salt and pepper. Add bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8 hours. Serving size is 1 chicken breast with 1 cup of tomato bean mixture. SERVINGS: 4 POINTS: 5
6 Whole boneless skinless chicken breasts
21 1/2 ounces 98% fat-free Condensed cream of Mushroom Soup
To taste Salt And Pepper
8 Oz Mushrooms, canned -- Sliced & Drained
1/2 Cup Dry White Wine
Place the chicken breasts in the slow cooker. Season with salt and pepper. Mix the wine and the soup. Pour over the chicken. Add the mushrooms. Cover. Cook on LOW for 7 to 9 hours.
1 pound boneless, skinless chicken thighs
1 medium onion -- chopped
1/2 cup pitted ripe olives -- halved
2 tablespoons capers
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves -- crushed
1/4 teaspoon garlic powder
2 cups canned diced tomatoes -- undrained
1/4 cup water
1 tablespoon cornstarch
Place chicken in 3-1/2 to 4-quart slow cooker. Top with onion, olives and capers. Sprinkle with oregano, salt, rosemary and garlic powder. Pour tomatoes over chicken. Cover; cook on low setting for 7 to 10 hours or until chicken is fork-tender, its juices run clear and onion is tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter. Cover to warm. In small bowl, combine water and cornstarch; blend well. Add to slow cooker. Increase setting to high; cook until thickened. Serve with chicken. 4 Servings. Per Serving: 246 Calories; 12g Fat; 74g Protein; 11g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 705mg Sodium. Serving Ideas : This chicken is delicious served over pasta.
3/4 pound boneless, skinless chicken thighs -- cut into 1" pieces
2 cups sliced celery -- (2 medium stalks)
2 cups chopped carrots
3/4 cup chopped onion -- (1 medium)
14 1/2 ounces ready-to-serve chicken broth -- (1 can)
1/2 teaspoon dried marjoram -- crushed
1 teaspoon dried thyme leaves -- crushed
1/2 teaspoon salt -- optional
2 bay leaves
10 ounces frozen green peas -- (1 pkg.)
1 cup frozen home-style egg noodles
Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet 5 minutes, stirring frequently, until brown. Mix chicken and remaining ingredients except peas and noodles in 3-1/2 to 4 quart slow cooker. Cover and cook on low heat setting 6 1/2 to 7 hours or until chicken is no longer pink in center. Stir in peas and noodles; cook about 10 minutes longer or until noodles are tender. Per Serving: 218 Calories; 6g Fat; 42g Protein; 24g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 601mg Sodium. We love the old fashioned flavour of the home-style noodles, but if they aren't available use 1 cup of uncooked fine egg noodles or instant rice.
1 chicken whole, no skin, cut up
2 medium Carrots -- peeled and chopped
1/2 cup onion -- peeled and chopped
2 Stalks celery -- coarsely chopped
2 1/2 teaspoon Salt
2 teaspoon parsley
3/4 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon Poultry seasoning
1/4 teaspoon Pepper
1 Bay leaf
2 qt Water
2 1/2 cup egg noodles
Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender. Makes 3 1/4 quarts. Serves 8 to 10. Per serving: 63 Calories; 1g Fat (10% calories from fat); 3g Protein; 12g Carbohydrate; 13mg Cholesterol; 693mg Sodium
1 LB(s) Tyson boneless, skinless chicken thighs, or similar product (four 4 oz thighs)
2 medium tomatoes, chopped
1 medium onions, chopped
1 medium green pepper, chopped
1/2 cups chicken broth
3 medium garlic clove, chopped
1 tsp. dried oregano
1 tsp. ground turmeric
1/3 cup(s) frozen green peas
2 cup(s) cooked white rice
Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours. Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes. Yields about 1 1/2 cups per serving (includes 1 chicken thigh per serving). Serves, 4 Points per serving – 7
2 tsp. olive oil
4 skinless, boneless chicken breasts (about 3 oz.) each
1 1/4 cups crushed tomatoes
2 large cloves garlic, crushed
1 tsp. Sugar
Pinch of celery seeds
2 tbs. dry red wine
1/2 cup shredded mozzarella cheese
2 tbs. grated Parmesan cheese
Heat the oil in a non-stick skillet over med.-high heat. Add the chicken and sauté, stirring occasionally, until lightly browned, about 10 min. Combine the chicken and next 5 ingredients in the crockery pot. Cover and cook on LOW until the chicken is cooked through and a meat thermometers registers 170*; 6-8 hrs. Combine the cheeses in a small bowl and sprinkle them over the chicken. Don't stir. Cook until the cheeses are melted, about 15 min. Per serving: 249cal , 8.3 g fat , 364mg sod , 1.3 g fib Points: 5.5
1 pound skinned, boneless chicken breasts
1 pound skinned, boneless chicken thighs
2 cups water
1 cup frozen small whole onions
1 cup sliced celery -- (1/2-inch)
1 cup thinly sliced carrots
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 (10-Ounce) can Ro*Tel tomatoes and chiles
1 (14 1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
Combine first 15 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes. (serving size: 1-1/2 cups) Per Serving (excluding unknown items): 178 Calories; 3g Fat (16.5% calories from fat); 22g Protein; 17g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 512mg Sodium. WW Points 3.5
1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix
Put frozen chicken in bottom of crockpot. Mix soup, sour cream, onion soup mix and pour over chicken,. Cook on low for 7 hours. Makes 6 servings. (serve it over rice or noodles, but be sure to add those points) 4 points 6 Servings
1 cup fat-free sour cream
1 tablespoon Gold Metal all-purpose flour
1 envelope chicken gravy mix -- (.87 to 1.2 oz.)
1 cup water
1 pound boneless skinless chicken breast -- cut into 1" pieces
16 ounces frozen California-blend vegetables – thawed
1 cup sliced mushroom – sautéed
1 cup frozen peas
10 ounces potatoes -- peeled cut into 1" pieces (approximate 2 potatoes, weight after peeled)
1 1/2 cups Bisquick® baking mix
4 green onions -- chopped (1/3 cups)
1/2 cup 1% low-fat milk
Mix sour cream, flour, gravy mix and water in 3-1/2 to 4-quart Crock-Pot slow cooker until smooth. Stir in chicken, vegetables and mushrooms. Cover and cook on low heat setting 4 hours or until chicken in tender and sauce is thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetables mixtures. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings coming out clean. Serve immediately 4 Servings. NOTES : Time Saver Cut the chicken into pieces and chop the green onions the night before. Package each separately and store covered in the refrigerator. WW Points 9 Points.
1 cup fat-free sour cream
1 tablespoon all-purpose flour
1 envelope chicken gravy mix
1 cup water
1 LB boneless skinless chicken breast halves -- cut in 1" pieces
16 ounces frozen stew vegetables -- thawed
4 ounces mushroom pieces -- drained
1 cup frozen green peas -- thawed
1 1/2 cups bisquick.baking mix
4 whole green onions
1/2 cup skim milk
Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2- to 4-quart slow cooker until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on Low heat setting for 5 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and green onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture. Cover and cook on High heat setting for 45-50 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.
Per Serving: 406 Calories; 8g Fat; 37g Protein; 46g Carbohydrate; 4g Dietary Fiber; 73mg
Cholesterol; 786mg Sodium.
1 1/2 boned and skinless chicken breast
3 diced carrots
3 potatoes -- diced
1 onion chopped
2 cups anise root -- chopped
2 cups cabbage -- chopped
10 ounces lowfat chicken broth -- 1 can Campbell’s
5 cans water -- just enough to cover
2 bay leaves
Salt and pepper -- to taste
Garlic -- to taste
Italian seasoning -- to taste
3 chili peppers -- dried removed when -- done
Cook it on low for about 8-10 hours (till veggies are cooked ) Per serving: 82.9 cal, 0.7g ( 6.9%) fat, 1.5g fiber, 113mg sodium Per serving: 1.42 points.
1 pound boneless skinless chicken thighs -- cut in 1" pieces
1 cup fresh baby carrots, cut in halves -- lengthwise
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup water
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme leaves
1 14 1/2oz can ready-to-serve chicken broth
1 10 3/4oz.can condensed cream of chicken & broccoli soup -- 98% Fat Free, with 30% less sodium
1/2 cup milk
3 tablespoons all-purpose flour
1 9 oz. pkg. Green Giant Harvest Fresh Cut Broccoli -- thawed
In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender. 5(1 1/2-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g.
3 pounds chicken wings -- about 16 wings
Salt and pepper -- to taste
1 1/2 cups barbecue sauce -- any variety
1/4 cup honey
2 teaspoons prepared mustard - or spicy mustard
2 teaspoons Worcestershire sauce
Hot pepper sauce -- to taste, optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches rom heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce, if desired, in a small bow. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from Crock-Pot Slow Cooker. Per serving: 61 Calories; 3g Total Fat; 4g Protein; 3g Carbohydrate; 16mg Cholesterol; 106mg Sodium
3 pounds chicken wings -- about 16 wings
Salt and pepper -- to taste
2 cups honey
1 cup low sodium soy sauce
1/2 cup ketchup
1/4 cup oil
Sesame seeds -- optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. Garnish with sesame seeds, if desired. Per serving: 124 Calories; 5g Total Fat; 4g Protein; 17g Carbohydrate; 16mg Cholesterol; 322mg Sodium
3 pounds chicken wings -- about 16 wings
1 large onion – chopped
1 cup brown sugar
1 cup low sodium soy sauce
1/4 cup dry sherry -- or chicken broth
2 teaspoons ground ginger
2 cloves garlic – minced
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger and garlic in bowl. Pour over chicken wings. Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Crock-Pot Slow Cooker. Per serving: 68 Calories (kcal); 3g Total Fat; 4g Protein; 5g Carbohydrate; 16mg Chol; 283mg Sodium 7I
1 whole Frying chicken -- cut up
To taste Salt
To taste Pepper
1 tablespoon Oil
2 large Potatoes -- cubed
1 package Frozen lima beans -- thawed
1 cup Chicken broth
1/4 teaspoon Thyme
Season chicken with salt and pepper. Heat oil and butter in large skillet. Fry chicken on both sides until brown. Add to crockpot with remaining ingredients. Cover and cook on low for 4 to 6 hours.
1 Pound Ground Sirloin
2 Cans kidney beans
1 Large Can tomato juice, low sodium -- V8
1 Small Head cabbage -- sliced
1 Medium onion -- chopped
1 Small Can Tomato -- Chopped, Optional
1 Pinch salt -- optional
1 Teaspoon chili powder -- (1 to 2)
This can be cooked on the stove or in a crockpot. Put V-8 juice in the pot or crockpot. Now, brown ground beef and add to the juice. You can now add the rest of the ingredients. Cook over simmer heat until the cabbage is done or to the consistency, you like. Stir occasionally. You can serve this over rice and you can also sprinkle with cheese. It is really good.
16 ounces extra lean ground turkey or beef
1 cup chopped onion
2 cups (one 16 ounce can) tomatoes,
coarsely chopped and undrained
1 (10 3/4 ounce) can Healthy Request
Tomato Soup
1 cup reduced-sodium tomato juice
2 teaspoons chili seasoning
6 ounces (one 8 ounce can) red kidney
beans, rinsed and drained
1 cup elbow macaroni
In a large skillet sprayed with olive oil flavored cooking spray, brown meat. Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 6 (1 full cup) 4 points
1 1/2 lbs. lean ground beef
1 cup chopped onion
2 (14 oz.) cans tomatoes with juice, mashed
2 tsp. chili powder
1/2 tsp. dried whole oregano
7.5 oz. tomato juice
1 tsp. Salt
1/4 tsp. Pepper
1 1/4 cups uncooked elbow macaroni
1 cup grated Monterey Jack (or med. Cheddar) cheese
Scramble-fry ground beef in nonstick frying pan until browned. Drain well. Transfer to 3 1/2 qt. slow cooker. Add nest 8 ingredients. Stir. Cover. Cook on low for 5-7 hrs. or on HIGH for 2 1/2-3 1/2 hrs. Sprinkle cheese over top. Cook on HIGH for 10-15 min. until cheese is melted. Per serving: 329 cal , 14 g fat, 904 mg sod, 28g prot, 25 g carb Points: 8
1 pound flank steak
10 1/2 ounces beef consommé
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 bunch green onions – sliced
2 tablespoons cornstarch
2 tablespoons cold water
7 ounces Snow Peas -- frozen, partially thawed
Thinly slice flank steak diagonally across the grain. Combine strips in slow-cooking pot with consommé, soy sauce, ginger and onions. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the cold water. Cook on high for 10 to 15 minutes or until thickened. Drop in pea pods the last 5 minutes. Serving Ideas : Serve over hot rice.
4 cups shredded cabbage, packed
1 large green bell pepper -- cut into thin strips
4 1/2 ounces canned mushrooms -- 1 jar
6 scallions -- chopped
1 can, (8 ounces) water chestnut, canned – drained
1 pound lean round steak -- cut into strips
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons hoisin sauce
1 teaspoon Chinese chili paste with garlic
1/4 teaspoon garlic powder
1/4 teaspoon garlic pepper
1 1/2 tablespoons cornstarch
16 ounces frozen young green beans, thawed
1/2 large red bell pepper, chopped
In a 31/2- or 4-quart electric slow cooker, mix together the cabbage, green pepper, mushrooms, scallions, water chestnuts, and beef. In a small bowl, mix together 2 tablespoons each of the sherry and soy sauce, the water hoisin sauce, chili paste and garlic powder. Pour over the beef and vegetables in the pot. Sprinkle with the garlic pepper. Cover and cook on the low heat setting for 5 1/2 to 6 hours. In a small bowl or cup, mix together the cornstarch and remaining sherry and soy sauce. Increase the heat setting to high. Stir in the cornstarch mixture. Place cover slightly ajar and cook on high for 1/2 hour, stirring once or twice, until the sauce clears and thickens slightly. Stir in the green beans and red pepper and cook 5 to 10 minutes longer. Per Serving (excluding unknown items): 197 Calories; 4g Fat (20.3% calories from fat); 20g Protein; 18g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 794mg Sodium. NOTES : Chinese flavorings and a mix of Asian and ordinary vegetables give this stew a contemporary East-West twist. Serve over hot steamed rice. Use a 4-quart slow cooker and stir in 1 to 2 cups bean sprouts along with the cabbage, if desired.
6 whole Pork loin chops -- browned
1 whole Onion -- chopped
3 TB Catsup
10 1/2 oz 98% fat-free Cream of chicken soup
2 Ts Worcestershire sauce
Place all into crock pot and cook on LOW about 4-5 hours. Serve with rice, noodles or potatoes. Serves 6 Per Serving: 154 Calories; 6g Fat; 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 479mg Sodium.
1 lb. boneless pork shoulder, cut into 3/4" cubes
1 small onion, cut into 1/4" wedges
1 (5 oz) can sliced bamboo shoots, drained
1/2 cup purchased teriyaki baste and glaze
1 tsp. grated gingerroot
1 (1 lb.) pkg. frozen broccoli, carrots and water chestnuts, thawed, drained
2 cups uncooked instant white rice
2 cups water
In 4-6 qt. slow cooker, combine first 6 ingredients; mix well. Cover; cook on LOW for 5-7 hrs. About 15 min. before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10-15 min. or until vegetables are tender. Meanwhile, cook rice in water as directed on pkg. Serve pork mixture over rice. Per serving: Cal 430, fat 14 g, sat fat 5 g, chol 55 mg, sod 1180 mg, carb 54 g, fib 3 g, prot 21 g Points: 9
1 pound beef round steak
1 pound pork shoulder steak
1 large onion -- chopped (1 cup)
2 cloves garlic -- finely chopped
15 ounces chunky tomato sauce
12 ounces thick-and-chunky salsa
2 teaspoons Mexican seasoning*
1 medium green bell pepper -- chopped (1 cup)
sour cream -- (optional)
cheddar cheese -- shredded (optional)
Remove excess fat from beef and pork. Cut beef and pork into 3/4" pieces. Mix beef, pork and remaining ingredients except bell pepper, sour cream and cheese in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until pork is tender. Stir in bell pepper. Cover and cook on low heat setting 15 to 30 minutes or until bell pepper is tender. Serve chili topped with sour cream and cheese if desired. Per serving: cals 215; fat 8 g; chol 70 mg; sodium 620 mg; carb 12 g; fiber 3 g; protein 27 g
Colorful Chicken Stew (2 Points)
1 lb boneless skinless chicken breasts, cubed
1 can 14 1/2 oz Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4oz each) mushroom stems & pieces, drained
2 low-sodium chicken bouillon cubes
2 tsp. sugar (I used Splenda)
1 tsp. chili powder
1/4 tsp. pepper
1 TBSP cornstarch
2 cups cold water
In a 5 qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 - 10 hours or until vegetables are tender. Yield 10 servings 1 cup serving = 123 calories,209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 grm protein, 1 gm fat, 3 gm fiber. 2 points.
1 pound ground turkey breast or very lean ground beef
1 large onion -- finely chopped
5 oz pinto beans -- rinsed and drained
8 1/2 oz corn -- rinsed and drained
15 oz tomato sauce
14 1/2 oz diced tomatoes
10 oz diced tomato and green chilies
1 tbs. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. salt
In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on "high" for 4 hours; remove lid and stir quickly halfway through.
Yield 8 cups Serving size: 1 cup Per serving: Calories: 214, Carbohydrate: 24g, Protein: 16g, Fat: 6 g, Saturated Fat: 2g, Sodium: 901 mg, Fiber: 5 g
4 slices thick-cut bacon
2 cups frozen pearl onions -- thawed
1 cup button mushrooms -- sliced
1 clove garlic -- minced
1 teaspoon dried thyme leaves
1/8 teaspoon black pepper
2 pounds boneless skinless chicken breast halves -- 6 - 5 oz.pieces
1 cup dry red wine
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
3 tablespoons all-purpose flour
Cook bacon in medium skillet over medium heat. Drain and crumble. Layer ingredients in slow cooker in the following order. onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth. Cover and cook on LOW 6 to 8 hours. Remove chicken and vegetables; cover and keep warm. Ladle cup cooking liquid into small bowl; allow to cool slightly. Turn slow cooker to HIGH; cover. Mix reserved liquid, tomato paste and flour until smooth. Return mixture to slow cooker; cover and cook 15 minutes or until thickened. Serve over egg noodles, if desired.
Makes 6 servings
Per Serving: 293 Calories; 6g Fat; 40g Protein; 11g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 446mg Sodium.
6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham
1 15.25oz. can Green Giant Whole Kernel Sweet Corn -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 10 3/4oz.can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour
In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.
Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time. Also, leftover cooked roast beef or turkey can be used in place of the ham.
6(1 1/2-cup)servings. Per serving: Cal 320; Total fat 7g; (sat 4g); Choles 30mg; Sod 1010mg; Total Carbs 49g; Fiber 5g; Sugars 6g; Pro 14g. POINTS: 6
3 cups corned beef brisket – cooked
2 small onions – chopped
3 potatoes – chopped
1 teaspoon salt
1/2 teaspoon pepper
1 cup lowfat beef broth
Run first three ingredients through food grinder (food processor?). Mix well with all the remaining ingredients. Press into well greased pot. Cover and cook on LOW for 8 to 10 hours.
Per serving: 297 Calories (kcal); 18g Total Fat; (52% calories from fat); 21g Protein; 15g Carbohydrate; 63mg Cholesterol; 589mg Sodium
2 cups sliced shiitake mushrooms
1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 LB (450g) boneless, skinless chicken thighs, trimmed of all fat and cut into bite-size pieces
1 tbs. Flour
1/4 cup fat-free chicken broth
1 1/2 tsp. curry powder
1 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Paprika
3 cups canned crushed tomatoes
1/4 cup golden raisins
2 cups cooked brown rice
Coat a large skillet with cooking spray. Add mushrooms, onion, celery and garlic and sauté until vegetables are tender, about 5 minutes. Place vegetables in slow cooker; add chicken. In a cup, stir together flour and chicken broth until smooth. Add to slow cooker. Add curry powder, salt, pepper, paprika, crushed tomatoes and raisins, and stir in. Cover and cook on low for 5 hours. To serve, spoon 1/2 cup rice onto each of 4 plates. Top each with chicken and sauce and serve. Yields 2 1/2 cups chicken mixture and 1/2 cup rice per serving.
Nutritional profile per serving: Calories 377.8, Protein 30.7g, Fat 6.6g, Saturated fat 1.5g, Carbohydrate 50.3g, Fiber 7.2g, Cholesterol 94.1mg, Iron 4.8mg, Sodium 1044.4mg, Calcium 108.3mg
1 1/4 lbs. beef stew meat
4 potatoes, unpeeled, cut into 4" pcs.
1/2 cup onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can Baked beans in BBQ Sauce
Mix beef, potatoes, onion, salt and pepper in 3 1/2 qt. to 4 qt. slow cooker. Spread beans over beef mixture. Cover and cook on LOW 8-10 hrs. or until beef is tender.
Per serving: cal 370, fat 12g, sat fat 5g, chol 65mg, sod 1030mg, carb 46g, fiber 8g, prot 28g
Points: 7
16 oz ground 90% lean turkey or beef
1/2 cup chopped onion
3 cups (15 oz) diced raw potatoes
1/3 cup (1 oz.) uncooked regular rice
1 1/2 cups shredded carrots
1 cup finely diced celery
1 1/2 cups Healthy Request Tomato Juice or any reduced-sodium Tomato juice
1 (10 3/4 oz.) can Healthy Request Tomato Soup
1/4 tsp. black pepper
1 tsp. dried parsley flakes
In a large skillet sprayed with butter flavored spray, brown meat. Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots and celery. Mix well to combine. Stir in tomato juice, tomato soup, black pepper and parsley flakes. Cover and cook on LOW for 6 to 8 hrs. Mix well before serving.
Each serving equals: 243 Calories, 7gm Fat, 16gm Pro., 29gm Carbo, 290mg Sodium, 33mg Calcium, 3gm Fiber WW: 5 Pts.
1 pkg. (8.25 oz.) skillet-dinner mix for mushroom and wild rice
1 lb. skinless, boneless chicken breast, cut into 1 pcs.
1 can (14 1/2 oz.) ready-to-serve chicken broth
1 can (12 oz.) evaporated milk
1/2 cup water
2 tbs. margarine or butter, melted
2 tbs. instant chopped onion
Mix uncooked rice and sauce mix (from dinner mix) and remaining ingredients in 2-3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 6 hr. or until rice is tender. Stir mixture. Cover and let stand about 15 min. or until thickened and desired consistency.
Per serving: cal 330, fat 11g, sat fat 3g, chol 80mg, sod 1250mg, carb 328mg, fiber 2g Points: 7
2 Pounds Red Potatoes – quartered
8 Ounces Neufchatel Cheese
10 3/4 Ounces Cream of Potato Soup
1 Envelope Ranch-style Dressing Mix
Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on Low 8 hours, or until potatoes are tender.
Per Serving (excluding unknown items): 234 Calories; 9g Fat (35.9% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 390mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.
1 1/2 Pounds Red Potatoes -- chunked
8 Ounces Neufchatel Cheese
10 3/4 Ounces Cream of Potato Soup
1 Envelope Ranch-style Dressing Mix
12 Ounces Chicken Breast Without Skin -- cut into strips
Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together). Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.
Per Serving (excluding unknown items): 381 Calories; 15g Fat (35.5% calories from fat); 25g Protein; 36g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 626mg Sodium.
6 whole chicken breast halves without skin -- skinned and split
1 dash pepper
To taste paprika
20 ounces pineapple chunks in juice -- 1 can tidbits
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic -- minced
Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Makes 6 serving.
Per Serving: 194 Calories; 2g Fat; 28g Protein; 16g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 483mg Sodium.
8 apples -- tart, peeled and sliced
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup skim milk
2 tablespoons Brummel and Brown Spread – softened
3/4 cup Splenda
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
1/2 cup Reduced Fat Bisquick®
1/3 cup brown sugar
3 tablespoons cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.
Per Serving: 200 Calories; 7g Fat; 4g Dietary Fiber; Points: 4
1/2 medium onion -- chopped
5 slices turkey bacon -- chopped
4 ounces ground beef (80% lean)
1 can vegetarian beans in tomato sauce - (16 oz)
1 can vegetarian baked beans - (16 oz)
1 can red kidney beans - (16 oz) -- rinsed, drained
1/2 cup tomato sauce
2 tablespoons brown sugar
1 teaspoon liquid smoke - (to 2 tsps. )
1/2 teaspoon maple flavoring
Lightly spray an unheated medium skillet with no-stick spray. Add the onions and bacon. Cook and stir over medium-high heat until the onions are tender. Add the ground beef and cook until browned, stirring occasionally. Transfer the onion mixture to a 4- to 6-quart crockpot. Stir in the beans in tomato sauce, baked beans, kidney beans, tomato sauce, brown sugar, liquid smoke and maple flavoring. Cover and cook on the medium-high heat setting for 4 to 6 hours (if necessary, adjust the heat setting so the beans slowly simmer during cooking). Stir before serving. Comments: Here's a hearty side dish that's always a favorite at picnics. Nutritional Information Per Serving: Calories: 206; Fat: 3 grams (14% of calories); Cholesterol: 15 milligrams; Sodium: 480 milligrams; Fiber (grams) 5.2.
2 lb. lean round steak, trim all fat
2 green peppers, sliced thin
2 tbs. dried onions, 1 used two large fresh onions
1 cup beef broth
2 tbs. low sodium soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. ground ginger (optional)
1 clove garlic, minced ( I used 4 cloves)
Cut the steak into serving size pieces. Put the vegetables in the bottom of the crockpot, then put the steak in a single layer on top of the vegetables. Pour the rest of the ingredients over the top. Cover and cook on low 8-10 hours or high for about 4 hours. I found that I needed to add more water because it was so salty. Then when it was almost done I thickened it with a little flour.
2 tablespoons vegetable oil
2 pounds beef shank cross-cuts or soup bones
5 cups cold water
1 1/4 teaspoons salt
1/4 teaspoon dried thyme leaves
1 medium carrot -- cut up
1 medium stalk celery with leaves -- cut up
1 small onion -- cut up
5 peppercorns
3 whole cloves
3 sprigs parsley
1 dried bay leaf
Heat oil in 12-icnh skillet over medium heat. Cook beef in oil until brown on both sides. Mix remaining ingredients in 3 1/2 - 6 quart slow cooker. Add beef. Cover and cook on low heat setting 8 to 10 hours. Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain both through cheesecloth-lined sieve; discard vegetables and seasonings. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze for future use. Yield: About 7 cups Serving size = 1 cup Calories 110/Fat 5g/cholesterol 35mg/sodium 460mg carbohydrate 2g/Fiber 1g/Protein 15g Weight Watcher's Points: 2.5
3 potatoes, diced
5 carrots, diced
4 stalks celery, diced
2 small onions, chopped
1 head (not clove) garlic, minced
1 large tomato, blanched and chopped
4 Tbs. barley
4 beef bouillon cubes
1 3/4 pounds lean beef
1/2 tsp. rosemary
1/2 tsp. savory
1 t salt
1/2 tsp. pepper
2 Tbs. flour
2 Tbs. corn starch
Cube and brown the beef. Add flour to beef and stir together. Combine all ingredients except potatoes, corn starch, rosemary, and savory in a crock pot. Cover with water. Cook on high 12-24 hours. 1 hour before serving, add potatoes, rosemary, and savory. Immediately before serving, thicken with corn starch.
1 1/2 lbs. well-trimmed beef stew meat -- cut into one inch cubes
2 medium onions cut into half inch wedges
1 pkg. sliced fresh mushrooms -- (8 ounce)
1 envelope beefy onion soup mix
3 Tablespoons cornstarch
Salt & pepper to taste
1 1/2 cups dry red wine
Place beef, onions and mushrooms in a 4-quart or larger slow cooker (crockpot). Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste. Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Stir well before serving. 6 Servings at 5 Points a piece
3 small onion – chopped
1 green bell pepper – chopped
2 red bell peppers – chopped
4 cloves garlic – minced
2 jalapenos -- seeded and minced
1 large tomato – chopped
56 ounces tomatoes – crushed
45 ounces kidney beans -- drained and rinsed
2 tablespoons chili powder
2 tablespoons dried oregano
4 teaspoons cumin
2 teaspoons paprika
4 teaspoons Tabasco sauce
1 teaspoon ground black pepper
Combine all ingredients in crockpot. Cook on low setting for 8-10 hours. Per serving: 343 Calories; 3g Fat (4% calories from fat); 55g Protein; 158g Carbohydrate; 0mg Cholesterol; 122mg Sodium
1/4 lb. chorizo
1 small onion, chopped
1 clove garlic, minced
1 small red pepper, chopped
1 small green pepper, chopped
2 tbsp. dry sherry
1 tsp. ground cumin
1 bay leaf
15 oz can black beans, undrained
15 oz can FF chicken broth
juice of 1 lime
2 tbs. minced cilantro
1/4 tsp. each salt and pepper
Discard chorizo skin. Crumble meat and brown in a non-stick skillet for 2 minutes. Add onion, garlic, and peppers. Sauté over medium high heat 5 minutes. Add to slow cooker. Add sherry, cumin, bay leaf, beans and broth. Cover and cook on low 4 to 5 hours. Remove lid. Scoop out 1 cup beans and press with the back of a fork to mash. Return to pot. Add lime juice, cilantro, salt and pepper. Simmer uncovered just to warm through, about 5 minutes. Yields 8 (1-cup) servings; 2 points per serving.
32 oz frozen hash browns
1 lb cooked ham cubed ( lean )
1 onion diced
1 green pepper diced
1 1/2 c shredded cheese ( Regular Cheese )
12 eggs
1 c skim milk
1 t salt
1 t black pepper
Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk salt & pepper pour over layers in the crockpot cover and turn on low. Cook for 10-12 hours overnight. 12 Servings at 6 Points a Piece
1 10 3/4 oz can Healthy Request Cream of Chicken Soup
1 package dry onion soup mix
2 Cups water
2 Cups uncooked instant rice
16 oz. skinless, boneless chicken breast, cut in 1" pieces
1 Cup sliced mushrooms
1/8 t black pepper
Spray slow cooker with cooking spray. In prepared crockpot, combine first 4 ingredients. Add chicken, mushrooms, and pepper. Cover and cook on low 6-8 hours. Stir before serving. Serves 6 (1 cup serving) WW pts: 3 This dish NEEDS some color, it's very brown. I would add the peppers and a bag of frozen zero point veggies.
4-6 boneless skinless chicken breasts
1/4 c. white wine
1 pkg. Good seasons Italian salad dressing mix
Brown chicken. Place in crockpot. Sprinkle salad dressing mix over chicken. Add wine. Cover; cook on high about 4 hours. (Low for 6 - 8 hours.)
4 chicken breasts (halves)
1 pkg. Stove Top Stuffing
1/2 cup water
1 can FF cream of mushroom soup
1 cup chicken broth
Place chicken on bottom of Crockpot. Pour broth over the chicken. Mix together the stuffing, soup, and water, and place on top of the chicken. Cook on low for 7 hours. Serves 4 Points 7 (If you have really large chicken breasts, the points would be a little higher)
6 skinless chicken thighs
1 large onion -- chopped
2 cloves garlic -- finely chopped
1 14.5oz can chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 15oz cans great northern beans -- rinsed and drained
1 15oz can white shoe peg corn -- drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2 to 6 quart slow cooker. Add chicken. Cover and cook on low heat setting 4 to 5 hours or until chicken is tender. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot. Per Serving: 439 Calories; 4g Fat; 35g Protein; 69g Carbohydrate; 22g Dietary Fiber; 43mg Chl
7 boned and skinned chicken breast halves -- cut in strips
2 onions – sliced
2 green bell peppers -- cut in strips
2 red bell peppers -- cut in strips
2 jalapeno chile pepper – chopped
4 cloves garlic – minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
28 ounces tomatoes, canned
1/4 cup water
8 flour tortillas
Combine all ingredients in crockpot. Cover and cook on low for 8-10 hours. Serve with salsa. Per serving: 254 Calories; 4g Fat (15% calories from fat); 23g Protein; 32g Carbohydrate; 45mg Cholesterol; 390mg Sodium
Canned sliced mushrooms, drained 10 oz.
Sliced onion 1 cup
Chicken parts, skin removed 3 lbs.
Canned tomatoes with juice (broken up) 14 oz.
Envelope Spaghetti sauce mix 1 x 1-1/2 oz.
Arrange mushrooms and onion in 5 quart (5 L) slow cooker. Lay chicken pieces over top. Stir tomato and spaghetti sauce mix together in bowl. Pour over top of chicken. Cover. Cook on low for 8 to 10 hours or on High for 4 to 5 hours.
12 oz. of chicken breast strips
3 cups of potatoes, sliced(skin left on optional)
3 cups of onions, peeled and sliced
1 cup of water
Pam spray
Paprika
Place 4 strips on bottom of pot. Sprinkle with paprika. Then cover w/a layer of potatoes. Cover pots. with a layer of onions. Then spray Pam over this. Then generously sprinkle with paprika. Then start over until you have made 4 layers. Pour the cup of water into the crockpot (down the side so as to not wash away the paprika).Cook on high all day and then enjoy. I figured it up and for 4 servings it equals to 6 points a serving.
1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded
15 ounces whole tomatoes
10 ounces enchilada sauce
1 medium onion -- chopped
4 ounces chopped green chilies
1 clove garlic -- minced
2 cups water
14 1/2 ounces fat-free chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 whole bay leaf
6 whole corn tortillas
2 tablespoons vegetable oil
1 tablespoon chopped cilantro
Parmesan cheese -- for garnish
In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings. Per Serving: 235 Calories; 9g Fat; 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 510mg Sodium.
16 Ounces Chicken Breast Halves Without Skin – cubed
30 Ounces Black Beans, Canned – undrained
30 Ounces Mexican-style Stewed Tomatoes – canned
1 Cup Salsa
4 Ounces Chopped Green Chiles
14 1/2 Ounces Tomato Sauce
2 Cups Reduced Fat Cheddar Cheese
Tortilla Chips
Combine all ingredients except cheese and tortilla chips into slow cooker. Cover and cook on low 8 hours. To serve, put a handful of chips into each individual bowl. Ladle soup over chips. Top with 1/4 cup cheese. Per Serving (excluding unknown items): 248 Calories; 4g Fat (13.2% calories from fat); 25g Protein; 27g Carbohydrate; 9g Dietary Fiber; 32mg Cholesterol; 1215mg Sodium. Serving Ideas : Would be good with a dollop of sour cream too. Might also add minced garlic and cilantro to soup. Could use Monterey Jack cheese instead of the Cheddar.
1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove -- minced
1 15oz can kidney beans -- drained
1 14.5oz can Mexican-style stewed tomatoes with jalapeno peppers and spices --
undrained
6 tablespoons shredded reduced-fat extra-sharp cheddar cheese
Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese. Yield: 6 servings (serving size: 1-1/4 cups chili and 1 tablespoon cheese). Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1-1/2 hours. NUTRITIONAL INFORMATION: CALORIES 243; FAT 5.6g; PROTEIN 25.5g; CARB 22.9g; FIBER 3.1g; CHOL 49mg; IRON 4.1mg; SODIUM 637mg; CALC 154mg Points = 5
1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz.) cans mushroom stems and pieces, drained
2 low-sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. Sugar
1 tsp. chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cup cold water
In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Makes 6 servings. Calories..123..Fat..1 g..Carbs..16 g..Protein..11 g...Sodium...209 mg ...Fiber...3 g. Points: 2
8 ounces noodles
3 cups boneless skinless chicken breasts -- cooked, diced
1/2 cup celery -- diced
1/2 cup green pepper -- diced
1/2 cup onion -- diced
4 ounces mushrooms -- canned, drained
1/2 cup nonfat chicken broth
1/2 cup fat-free Parmesan cheese
1 can cream of chicken soup --melted
1 cup sharp cheddar cheese -- grated
1/2 teaspoon basil
1 1/2 cups lowfat cottage cheese – small curd
2 1/2 cups water
Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours. Per serving: 467.3 cal, 11.7g (23.4%) fat, 1.7g fiber, 824mg sodium
1 1/2 pounds boneless skinless chicken breasts -- cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 10-3/4 ounce can condensed cream of chicken soup – undiluted
1 10-3/4 ounce can condensed cream of celery soup – undiluted
4 ounces process American cheese – cubed
1 2-1/4 ounce can sliced ripe olives – drained
1 2 ounce jar diced pimientos -- drained, optional
1 16 ounce package spinach fettuccine or spaghetti
Thin breadsticks – optional
Place the chicken in a slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken juices run clear. Stir in cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with the chicken and breadsticks if desired. Makes 6 servings. Calories...210...Fat...7.1 g...Carbs...8 g...Protein...26 g...Sodium...856 mg...Fiber...0.2 g. Points: 5
3 pounds fresh beef brisket (not corned beef)
1 1.3oz pkg dry onion soup mix
1 10.5 oz can condensed beef broth
8 mini baguettes or sandwich buns
Place beef in 3 1/2 to 6 quart slow cooker. Mix dry soup mix and beef broth; pour over beef. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Skim fat from liquid. Remove beef; cut across grain into thin slices. Cut each baguette horizontally in half. Fill baguettes with beef; cut in half. Serve with broth for dipping. Makes 8 sandwiches 1 sandwich = 270 calories Fat 10g/Cholesterol 60mg/Sodium 20mg/Carbohydrate 20g/Fiber 1g/protein 26g Weight Watcher's Points: 6.5
2 1/2 pounds beef bottom round roast
2 teaspoons olive or vegetable oil
3 medium potatoes -- cut into 2" pieces
2 1/2 cups baby-cut carrots
2 cups sliced mushrooms
1 medium stalk celery -- sliced
1 medium onion -- chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 14.5 oz can diced tomatoes -- undrained
1 10.5 oz can condensed beef consommé or broth
1 5.5 oz can eight-vegetable juice
1/4 cup Gold Medal all-purpose flour
Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally; until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4 to 5 quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef. Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender. Remove beef and vegetables from slow cooker, using slotted spoon; place on serving platter and keep warm. Skim fat from beef juices in slow cooker if desired. Remove 1/2 cup of the juices from the slow cooker; mix with flour until smooth using wire whisk. Gradually stir flour mixture into remaining juices in slow cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables. Nutrition Info: 1 serving = 255 calories Fat 6g/Cholesterol 75mg/Sofium 880mg/Carbohydrate 24g/Fiber 4g/Protein 32g Weight Watcher's Points: 5
5 whole boned and skinned chicken breast halves -- cut in 1" cubes
1 1/4 Teaspoons ground cumin
1 Teaspoon dried sage
2 Large onions -- chopped
2 Cloves garlic -- minced
1 Tablespoon cider vinegar
6 Small red potatoes -- quartered
3 whole poblano peppers -- seeded and diced
10 tomatillos -- husked, chopped
1 1/2 Cups fat-free chicken broth
1/2 Cup chopped cilantro
The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine. Combine all ingredients except cilantro in crockpot. Cover and cook on low setting for 8-10 hours. Serve garnished with chopped cilantro. Per Serving: 220 Calories; 2g Fat; 29g Protein; 24g Carbohydrate; 4g Dietary Fiber; 57mg Cholesterol; 199mg Sodium.
1 pound dry lima beans – soaked overnight
1 whole chopped onion
1 whole green pepper -- chopped
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper
1/4 pound extra lean ham or bacon (up to 1/2 lb) -- cut in small pieces
1 cup water
1 can tomato soup
Put all ingredients in crock-pot. Stir well. Cover and cook on low for 7 to 10 hours, high 4 to 5 hours. Can be served with hot corn bread. Per Serving: 309 Calories; 2g Fat; 21g Protein; 54g Carbohydrate; 15g Dietary Fiber; 9mg Cholesterol; 757mg Sodium.
3 medium Yukon gold potatoes – cut into 2" pieces
3 turkey thighs -- skin removed
1 12oz jar home-style turkey gravy
2 tablespoons Gold Medal all-purpose flour
1 teaspoon parsley flakes
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 1lb bag frozen baby bean and carrot blend -- thawed and drained
Place potatoes in 3 1/2 to 6 quart slow cooker; arrange turkey on top. Mix remaining ingredients except vegetables until smooth; pour over mixture in slow cooker. Cover and cook on low heat setting 8 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut. Stir in vegetables. Cover and cook on low heat setting about 30 minutes or until vegetables are tender. Remove turkey and vegetables from slow cooker, using slotted spoon. Stir sauce; serve with turkey and vegetables. Nutrition Info: 1 Serving = 335 calories Fat 8g/Cholesterol 155mg/Sodium/450 mg/Carbohydrate 26g/Fiber 4g/protein 44g Weight Watcher's Points = 7
4 Whole Boneless Skinless Chicken Breast Halves
16 ounces Tomatoes -- (or 2-3 fresh tomatoes)
1 Whole onion -- sliced
1 Teaspoon Italian seasoning
1 Whole Green Bell Pepper -- seeded and chopped
Salt And Pepper -- to taste
Throw it all in the crock pot and cook on low 8-10 hours. Per serving: 171 Calories; 2g Total Fat; 29g Protein; 9g Carbohydrate; 68mg Cholesterol; 88mg Sodium 3 Points
3lb frozen boneless, skinless chicken breast (thawed)
1 envelope Good Seasons Italian Dressing (dry not made) I used their low fat one
1 envelope Onion Soup Mix (dry not made)
1 tsp. garlic or minced garlic (I used fresh)
1 jar pepperoncini Mild or Hot (your choice)
Put all chicken in a crockpot sprayed with Pam. In a bowl mix remaining ingredients (with pepperoncini juice and all) together, being careful not to break up the peppers. Pour all over chicken and cook for 8 to 9 hours on low. No peeking. When done pick out the peppers and put in a serving dish to use on sandwiches for those who like hotter sandwiches. Using a sturdy spoon break apart the chicken, it is very very tender. Serve 1/2 cup on a Healthy Lite bun and the whole sandwich is only 4 points. Drain off most of the juices, add BBQ sauce for great BBQ sandwiches the next day. Freeze in little containers to have in a pinch.
6 whole boneless skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon balsamic vinegar
3 tablespoons ketchup
3 tablespoons brown sugar
6 oz frozen lemonade concentrate
2 tablespoons cornstarch
1/4 cup water
Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. Per Serving: 384 Calories; 3g Fat; 56g Protein; 30g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 601mg Sodium.
l LB extra lean ground beef
1 LB ground turkey
2 cups soft breadcrumbs
1/2 cup Marinara sauce
1 whole egg
2 Tablespoons Dried Onion - chopped
1 1/4 teaspoon salt
1 Teaspoon Garlic Salt
1/2 teaspoon dried Italian seasoning..crushed
¼ teaspoon Garlic Powder
1/4 teaspoon pepper
2 Tablespoons Marinara Sauce
Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. In a large bowl, mix ground beef, ground turkey, bread crumbs, 1/2 cup marinara sauce, egg, onion, salt, garlic salt, Italian herbs, garlic powder and pepper until well blended. Shape into a loaf. Place in slow cooker on top of foil. Spread 2 tablespoons marinara sauce over top. Cover tightly and cook on LOW for 5 to 6 Hours or on HIGH for 2 1/2 to 3 hours. Use ends of foil to lift out meat loaf and transfer to a serving platter. Yield: 8 slices Per serving: 271 Calories (kcal); 16g Total fat
1 pound pork boneless loin roast – cut into 1" pieces
1 20 oz jar salsa
1 4oz can chopped green chiles -- drained
1 15oz can black beans -- rinsed and drained
1 cup shredded Monterey jack cheese -- if desired
Mix pork, salsa and chiles in 3 1/2 to 4 quart slow cooker. Cover and cook on low heat setting 6 to 8 hour or until pork is tender. Stir in beans. Cover and cook about 5 minutes or until hot. Sprinkle with cheese. 1 serving = 345 calories/Fat 10g/Cholesterol 75mg/Sodium 900 mg/Carbohydrate 37g/Fiber 10g/Protein 37g Weight Watcher's Points = 6
5 14.5oz cans chicken or vegetable broth
1 20oz package 15 or 16 dried bean soup mix -- sorted and rinsed
4 medium carrots -- chopped
3 medium stalks celery -- chopped
1 large onion -- chopped
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 14.5oz can diced tomatoes -- drained
Mix all ingredients except tomatoes in 5 to 6 quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until beans are tender. Stir in tomatoes. Cover and cook on high heat setting about 15 minutes or until hot. Per Serving: 25 Calories; trace Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. NOTES : Weight Watcher's Points: 2
6 pork loin or rib chops -- 1/2 inch thick
6 medium new potatoes -- cut into eighths
1 10.75 oz can condensed cream of mushroom soup
1 4oz can mushroom pieces and stems -- drained
2 tablespoons dry white wine
1/4 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
3 tablespoons Gold Medal all-purpose flour
1 tablespoon diced pimientos
1 10oz pkg frozen green peas -- rinsed and drained
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown. Place potatoes in 3 1/2 to 6 quart slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes. Place pork on potatoes, cover with remaining soup mixture. Cover and cook on low heat setting 6 to 7 hours or until pork is tender. Remove pork; keep warm. Stir pimientos and peas into slow cooker. Cover and cook on low heat setting about 15 minutes or until peas are tender. Serve with pork. 1 serving = 275 calories/fat 11g/cholesterol 65mg/sodium 520mg/carbohydrate 21g/fiber 4g/protein 27g Weight Watcher's Points = 6
2 cups potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 cup chopped leek, white part only
1 clove garlic, minced
4 cups fat-free chicken broth
1/2 cups pearl barley
1 bay leaf
1/4 tsp. dried, crushed thyme
1/4 tsp. pepper
4 oz. Canadian bacon. cut into 1/4-inch pieces
1/2 cup evaporated fat-free milk
1/4 cup fat-free half-and-half
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender. Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes. Yields 8 (1 1/4 cups) servings, 2 points per serving..
1 -2 1/2 pound pork boneless loin roast
1 medium onion -- thinly sliced
2 cups barbecue sauce
3/4 cup salsa
3 tablespoons chili powder
1 tablespoon Mexican seasoning
9 flour tortillas
Remove excess fat from pork. Place pork in 3 1/2 to 6 quart slow cooker; arrange onion on top. Mix remaining ingredients except tortillas; pour over pork. Cover and cook on low heat setting 8 to 10 hours or until pork is very tender. Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Pour sauce into bowl; stir in pork. Spoon filling onto tortillas; roll up. 1 serving = 395 calories/fat 15g/cholesterol 80mg/sodium 790mg/carbohydrate 35g/fiber 4g/protein 34g Weight Watcher's Points = 8.5
8 boneless, skinless chicken thighs
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
8 ounces pearl onions
6 slices bacon -- cooked and crumbled
2 cloves garlic -- finely chopped
Bouquet Garni -- See below
1 1lb bag baby-cut carrots
1 pound small whole button mushrooms
2 tablespoons Gold Medal all-purpose flour
2 tablespoons cold water
Place chicken in 5 to 6 quart slow cooker. Add remaining ingredients except mushrooms, flour and water. Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and water; stir into chicken mixture. Cover and cook on high heat setting 30 minutes or until thickened. For Bouquet Garni: Tie 4 sprigs parsley, 2 bay leaves and 1 teaspoon dried thyme leaves in cheesecloth bag or place in tea ball. Per Serving: 46 Calories; 3g Fat; 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 601mg Sodium. NOTES : Weight Watcher's Points: 4
1 whole green pepper -- (or red), chopped
1 whole onion -- chopped
16 ounces ground beef sirloin (90/10)
14 1/2 ounces Chicken broth, Swanson, 100% Fat Free
15 1/2 ounces pinto beans, canned
15 ounces corn, canned
15 ounces pork and beans
1 ounce chili seasoning mix -- (1 pkg.)
29 ounces tomatoes, canned -- (2 cans), chopped
3 ounces elbow macaroni -- dry weight
Spray Dutch oven with Pam. Brown ground beef, green pepper and onion. Add all other ingredients except macaroni. Simmer (or cook in crockpot) until flavors have mingled well. 20 minutes before serving, add elbow macaroni. Cook until macaroni is tender. Serves 8 (1 3/8 cups each). 6.7 Points (w\ 4 g fiber limit) 344 cal, 8 g fat, 8 g fiber, 21 g prot, 45 g carb, 893 mg sod, 87 mg calc
1 can chicken broth
1 chopped onion
1 red bell pepper
1 can pinto beans
1 can corn – drained
1 can pork and beans
1 package chili seasoning mix
2 cans chopped tomatoes
Put all ingredients in crock pot and simmer all day. Each serving: 1 1/2 C.
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream. Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. 3 POINTS per serving
2 1/2 cups split peas
1 1/2 cups extra lean ham -- diced
1 tablespoon reduced-calorie margarine
1 tablespoon oil
2 whole carrots -- peeled and diced
1 medium potato -- peeled and diced
1 whole onion -- diced
4 cups water
2 cups fat-free chicken broth
Salt and pepper to taste
Sauté diced onion in butter and oil until golden. Place onion and the rest of the ingredients in a crockpot, cover, cook on medium for 8-10 hours. Time may be slightly longer at higher altitudes. Per Serving: 392 Calories; 6g Fat; 31g Protein; 58g Carbohydrate; 22g Dietary Fiber; 16mg Cholesterol
3 tablespoons Gold Medal all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 1/2 pounds beef boneless round, tip or chuck steak -- cut into 6 pieces
2 tablespoons vegetable oil
1 large onion -- sliced
1 large bell pepper -- sliced
1 14.5oz can diced tomatoes -- undrained
2 cloves garlic -- finely chopped
Mix flour, mustard and salt. Coat beef with flour mixture. Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 15 minutes, turning once, until brown. Place beef in 3 1/2 to 6 quart slow cooker; top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 7 to 9 hours or until beef is tender. 1 serving = 190 calories Fat 7g/Cholesterol 60mg/Sodium 340mg/Carbohydrate 10g/Fiber 2g/protein 24g Weight Watcher's Points: 4
1 pound boneless skinless chicken breast -- cut into 1" pieces
15 ounces red kidney beans, canned -- rinsed and drained
15 ounces tomato sauce – canned
29 ounces Italian-style tomatoes – stewed, 2 - 14 1/2 ounce cans
4 1/2 ounces mushrooms, canned – drained
1 medium green bell pepper – chopped
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic – minced
1 cup water
1 teaspoon dried Italian seasoning
6 ounces spaghetti -- thin, uncooked, broken into halves
Place all ingredients except spaghetti in crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender. Per serving: 247 Calories (kcal); 1g Total Fat; 21g Protein; 37g Carbohydrate; 33mg Cholesterol; 843mg Sodium 7 grams fiber 4 POINTS
2 teaspoons margarine
1 zucchini -- 1/4" slice
1 yellow squash -- 1/4" slice
2 carrots -- thinly sliced
1 1/2 cups mushrooms -- fresh, sliced
1 package broccoli – cuts
4 green onions – sliced
1 clove garlic – minced
1/2 teaspoon basil – dried
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup Parmesan Cheese – grated
12 ounces fettucine
1 cup lowfat mozzarella cheese – shredded
1 cup 2% low-fat milk
2 egg yolk
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and Parmesan in the crock-pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes. Serves 6. Per serving: 431 Calories; 12g Fat (25% calories from fat); 23g Protein; 58g Carbohydrate; 95mg Cholesterol; 493mg Sodium
1 pound dried black beans -- sorted and rinsed
1 cup onion -- chopped (1 large)
1 1/2 cups bell pepper -- chopped (1 large)
5 cloves garlic -- finely chopped
14 1/2 ounces diced tomatoes -- undrained (1 can)
5 cups water
2 tablespoons olive oil -- (or vegetable oil)
4 teaspoons ground cumin
2 teaspoons jalapeno chile pepper -- finely chopped
1 teaspoon salt
2 bay leaves, whole
Combine all ingredients in crockpot. Cook on high for 6-8 hours. Remove bay leaves before serving. Serve over hot cooked rice. Garnish with diced hard boiled egg, hot sauce, and/or diced red onion. Per serving: 341 Calories; 6g Total Fat; 18g Protein; 57g Carbohydrate; 0mg Cholesterol; 375mg Sodium
8 chicken thighs (23/4 to 3 lb. total)
Salt and fresh-ground pepper
6 cloves garlic, peeled and thinly sliced
1 teaspoon coarsely chopped fresh rosemary leaves or dried rosemary
1 cup Chardonnay or other dry white wine
1/2 cup fat-skimmed chicken broth
11/2 cups precooked dried white rice
1/4 cup chopped green onions (including tops)
Rosemary sprigs, rinsed
Rinse thighs and pat dry. Pull off and discard skin; trim off and discard lumps of fat. Sprinkle thighs lightly with salt and pepper. Place thighs in a 41/2-quart or larger electric slow-cooker. Sprinkle with garlic and chopped rosemary; pour wine and broth over chicken. Cover and cook until meat pulls easily from the bone, about 5 hours on low, 3 hours on high. Skim and discard fat from juices. Add rice and mix to moisten evenly. Turn cooker to high; cover and cook, stirring several times, until rice is just tender to bite, about 5 minutes. Spoon chicken and rice onto a platter. Sprinkle with onions and garnish with rosemary sprigs. Add salt and pepper to taste. Per serving: 242 cal., 17% (42 cal.) from fat; 26 g protein; 4.7 g fat (1.2 g sat.); 21 g carbo (0.6 g fiber); 113 mg sodium; 99 mg chol.
1 Package chicken breast halves
1 Can 98% fat-free cream of mushroom soup
1 Can 98% fat-free cream of chicken soup
Skin chicken pieces (or use boneless, skinless chicken breasts). Place in crockpot. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce - remove bones. Serve over hot rice. Per Serving: 62 Calories; 3g Fat; 8g Protein; trace Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 26mg Sodium.
2 cans (28 oz. each) vegetarian baked beans, drained
1 med. onion, chopped (1/2 cup)
2/3 cup barbecue sauce
1/2 cup packed brown sugar
2 tsp. ground mustard (dry)
Mix all ingredients in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 4 to 5 hrs. (or HIGH 2 2 1/2 hrs.) or until desired consistency. Per serving: cal 190, fat 1g, sat fat 0g, chol 0mg, sod 940mg, carb 43g, fiber 8g, prot 10g Points: 2 Makes 10 servings
8 ounces skinless boneless chicken thighs
2 medium carrots -- cut in 1/2" pieces
1 medium red or green sweet pepper -- cut in 1/2" pieces
1 cup onions -- chopped
3 cloves garlic -- minced
30 ounces white kidney beans or great northern -- rinsed and drained
14 1/2 ounces Italian-style stewed tomatoes -- undrained
8 ounces smoked turkey sausage, fully cooked – halved lengthwise & --
cut in 1/2" slices
1 1/2 cups dry white wine or chicken broth
1 tablespoon parsley, fresh -- snipped
1 teaspoon thyme, dried -- crushed
1/4 teaspoon ground red pepper
1 bay leaf
Rinse chicken; pat dry. Cut chicken into 1" pieces. Place carrots, sweet pepper, onion, garlic, beans, tomatoes, chicken, and sausage in a 3 1/2, 4 or 5 quart crockery cooker. Combine chicken broth or wine, parsley, thyme, red pepper, and bay leaf in a bowl. Add to crockery cooker. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Discard bay leaf. Per serving: 259 cals; 7g total fat; 44mg chol; 974mg sodium; 31g carb; 8g dietary fiber;
1 Large Onion
2 Cloves Garlic
½ Lb. Ground Turkey
2 Tbs. Chili Powder
1 Tbs. Paprika
1 Tsp. Ground Cumin
2 Tbs. Crushed Cherry Peppers
2 Tomatoes, chopped
1 Cup Fat Free Chicken Broth
1 ½ Tbs. Cider Vinegar
2 Cups Kidney Beans
1 Green Bell Pepper
Toss everything in a crock-pot and cook for 2 hours on high or 4 hours on low. This is a delicious meal; 1 cup is very filling, especially if you eat it with baked tortilla chips. Enjoy.
14 1/2 ounces diced tomatoes -- undrained (1 can)
10 1/2 ounces condensed beef broth -- undiluted (1 can)
8 ounces sliced mushrooms
1 medium zucchini -- thinly sliced
1 medium green bell pepper – chopped
1 medium yellow onion – chopped
1/3 cup dry red wine – OR 1/3 cup beef broth
1 1/2 tablespoons dried basil leaves
2 1/2 teaspoons sugar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
4 ounces shredded mozzarella cheese -- (1 cup), optional
Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours. Stir oil and salt into soup. Garnish with cheese, if desired. Makes 5 to 6 servings. Per Serving: 92 Calories; 3g Fat; 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 454mg Sodium.
1/2 lb. lean ground beef
2 tbsp. imitation bacon bits
1 small onion, chopped
1 (15 oz.) can tomato sauce
1/2 cup water
1/2 tsp. chili powder
1/4 tsp. Salt
1/4 tsp. ground black pepper
2/3 cup long-grain rice
1 (8 3/4 oz.) can whole-kernel corn, drained
1/2 cup chopped green bell pepper
Crumble beef evenly over bottom of a 3 1/2 qt. slow cooker. Sprinkle with bacon bits, then onion. In a med. bowl, combine tomato sauce, water, chili powder, salt and black pepper; pour half over beef and onion layers. Sprinkle rice evenly over top, then corn. Top with remaining tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hrs. or until rice is tender. Per serving: 365 cal, 47g carb, 16g prot, 13g fat, 5g sat fat, 42mg chol, 1071mg sod Points per serving: 8
2 lbs. ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz.) diced tomatoes, undrained
11 can (15 oz.) tomato sauce
2 tbs. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 can (15 or 16 oz.) kidney or pinto beans, rinsed and drained
Cook beef in 12" skillet over med. heat, stirring occasionally, until brown; drain. Mix beef and remaining ingredients except beans in 3 1/2 to 6 qt slow cooker. Cover and cook on LOW 6 to 8 hrs. (or HIGH 3 to 4 hrs.) or until onion is tender. Stir in beans. Cover and cook on HIGH for 15-20 min. or until slightly thickened. Per serving: cal 335, fat 17g, sat fat 7g, chol 65mg, sod 820mg, carb 24g, fiber 6g, prot 28g Points: 7
1 pound round steak -- cut in 2" pieces., lean
6 cups water
1 28 oz can canned tomatoes -- cut up, undrained
2 beef bouillon cubes
1 medium onions – chopped
2 tablespoons dried parsley
1/2 teaspoon salt – optional
1 1/2 teaspoons thyme
1/2 teaspoon pepper
1 medium zucchini -- thinly sliced
1 16 oz can garbanzo beans -- rinsed & drained
1 cup elbow macaroni -- or small shells
1/4 cup grated parmesan cheese – optional
In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese if desired. W.W. Points = 5 per 1-1/2 cups.
4 cups cooked elbow macaroni, rinsed and drained
1 1/2 cups (1 12 fluid once can) Carnation Evaporated Skim Milk
1 cup skim milk
2 tablespoons dried onion flakes
1 teaspoon dried parsley flakes
2 cups (8 ounces) shredded Kraft reduced-fat Cheddar cheese
8 ounces Healthy Choice 97 percent fat-free frankfurters, diced
In a slow cooker sprayed with butter-flavored cooking spray, combine macaroni, evaporated skim milk, skim milk, onion flakes and parsley flakes. Add Cheddar cheese and frankfurters. Mix well to combine. Cover and cook on low for 3 to 4 hours. Mix well before serving. Serves 8 (1 cup). Each serving equals: 246 calories, 6 grams fat, 18 grams protein, 30 grams carbohydrates, 525 milligrams sodium, 371 milligrams calcium and 1 gram fiber. POINTS: 5.5 Hint: 2 2/3 cups uncooked elbow macaroni usually cooks to about 4 cups.
3 1/2 pounds pork boneless loin roast
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion -- sliced
3 cloves garlic -- peeled
1 cup fat-free chicken broth or water
Trim excess fat from pork. heat oil in 10 inch skillet over medium high heat. cook pork in oil about 10 minutes turning occasionally, until brown on all sides. Sprinkle with salt and pepper. Place onion and garlic in 3 ½ to 6 quart slow cooker. Place pork on onion and garlic. Pour broth over pork. Cover and cook on low heat setting for 8-10 hours or until pork is tender. Per Serving; 203 Calories; 8g Fat; 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 322mg Sodium.
5 whole pork loin chops -- (5 to 6)
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
8 ounces tomato sauce
29 ounces cling peach halves
1/4 cup vinegar
to taste Salt and pepper
Lightly brown pork chops on both sides. Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops with salt and pepper. Arrange chops in crockpot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook 4 to 6 hours. 5-6 servings Per Serving: 176 Calories; 4g Fat; 17g Protein; 18g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 268mg Sodium.
3 tbs. grated gingerroot
3 tbs. honey
2 1/2 pounds boneless pork loin roast -- trimmed of fat
1/4 cup hosin sauce
3 cups purchased coleslaw blend
2 tbs. rice vinegar
12 whole fat-free flour tortilla -- (8-10") heated
In 3 1/2 to 4 qt. slow cooker, combine gingerroot and honey; blend well. Add pork roast; turn to coat with honey mixture. Cover; cook on low setting for 6-8 hrs. Remove roast from slow cooker. With 2 forks, shred pork; return to slow cooker. Stir in hoisin sauce. In med. bowl, combine coleslaw blend and vinegar; toss to mix well. To serve, spread about 1/3 cup pork mixture down center of each warm tortilla. Top each with 1/4 cup coleslaw mixture. Roll up each tightly. 12 sandwiches Per Serving: 242 Calories; 10g Fat; 16g Protein; 22g Carbohydrate; 6g Dietary Fiber; 49mg Cholesterol; 291mg Sodium.
2 full cups diced extra-lean ham
4 cups diced raw potatoes
1 cup chopped onion
3/4 cup shredded reduced-fat Cheddar Cheese
1 (10 3/4 ounce) can Healthy Request
Cream of Celery Soup
1/8 tsp. black pepper
1 tsp. dried parsley flakes
1 tsp. prepared yellow mustard
Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle Cheddar cheese evenly over top. In a small bowl, combine celery soup, black pepper, parsley flakes, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving. Serves 6 (1 cup) 181 calories, 5 gam Fat, 3 gm Fiber 3 Points for 1 Cup
1 lb. lean or extra-lean ground beef
1 med. onion, coarsely chopped
1 stalk celery, cut into 1/4" slices
1 )1.15 oz.) pkg. dry beefy mushroom soup mix
1 (14.5 oz.) can diced tomatoes, undrained
3 cups water
1/2 tsp. Salt
1/4 tsp. Pepper
2 cups frozen mixed vegetables, thawed and drained
2 oz. (1 cup) uncooked fine egg noodles
Brown ground beef in large skillet until thoroughly cooked, stirring frequently. Drain well. In 4-6 qt. slow cooker, combine cooked ground beef and all remaining ingredients except mixed vegetables and noodles; mix well. Cover; cook on LOW for 6-8 hrs. About 20 min. before serving, add thawed vegetables and egg noodles to soup; mix well. Increase heat setting to HIGH; cover and cook an additional 15-20 min. or until vegetables are crisp-tender and noodles are tender. Per serving: Cal 260, fat 11g, sat fat 4 g, chol 55 mg, sod 720 mg, carb 22 g, fib 3 g, prot 17 g Points: 6
1 1/2 cups shredded carrots
6 cups (20 oz) shredded frozen potatoes
9 oz (full 1/2 cups) Diced Dubuque 97% fat-free ham or any extra-lean
1 tablespoon dried onion flakes
1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
1/4 cup skim milk
1/8 teaspoon black pepper
3/4 cup (3 oz) shredded Kraft reduced-fat Cheddar cheese
In a slow cooker container, combine carrots, potatoes, ham, and onion flakes. Add mushroom soup, skim milk, black pepper, and Cheddar cheese. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Stir well before serving. Divide into 6 servings. 3 Points Each Serving
12 ounces pork loin, lean, boneless -- trimmed of fat, cut into 1x 1/4" strips (4-4 oz.)
1 cup onion -- finely chopped
1/2 cup sun-dried tomatoes -- cut up
1 tablespoon dried parsley
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
4 cloves garlic -- minced
28 ounces crushed tomatoes -- with puree, undrained (1 can)
8 ounces tomato sauce -- (1 can)
12 ounces spaghetti -- uncooked
In 3-1/2 or 4 quart Crock-Pot Slow Cooker, combine all ingredients except spaghetti; mix well. Cover; cook on low setting for at least 7 hours or until pork is no longer pink and onions are tender. Cook spaghetti to desired doneness as directed on package. Drain. Serve pork mixture over spaghetti. 6 servings Per Serving: 356 Calories; 4g Fat; 21g Protein; 60g Carbohydrate; 6g Dietary Fiber; 26mg Cholesterol; 696mg Sodium. NOTES : WW Points = 6
1 cup water
2 cans tomato soup
1 1/2 cups potatoes -- diced
1 can diced tomatoes
11 1/2 ounces V-8® vegetable juice -- 1/ 11.5 oz. can
1 can corn -- whole kernal
1 can green beans -- cut
1/2 teaspoon thyme -- dried
1/4 teaspoon pepper
1 pound ground beef, extra lean
1 teaspoon garlic -- minced
Mix beef and garlic. Make 1/2" meat balls & brown. Place meatballs and all other ingredients in crockpot and set on low for 6-8 hours.
6 slices bacon, cut into 1/2" pcs.
1 lb. turkey breast tenderloins, cut into 3/4" pcs.
1 med. onion, chopped (1/2 cup)
1 med. carrot, sliced (1/2 cup)
1 med. stalk celery, sliced (1/2 cup)
2 cans (14 1/2 oz.each) ready-to-serve chicken broth
1 can (10 3/4 oz.) condensed cream of chicken soup
1/4 tsp. dried marjoram leaves
1/8 tsp. pepper
1 1/4 cups uncooked wild rice, rinsed and drained
Cook bacon in 10" skillet over med. heat, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook, 2 min., stirring occasionally; drain. Beat 1 can of the broth and the soup in 3 1/2 qt. slow cooker, using wire whisk, until smooth. Stir in the remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice. Cover and cook on HIGH 30 min. Reduce heat to LOW. Cook 6-7 hrs. or until rice is tender and liquid is absorbed. Per serving: cal 320, fat 8g, sat fat 3g, chol 60mg, sod 1140mg, carb 36g, fiber 3g, prot 29g Points: 6 Makes 6 servings
1 turkey breast, boneless and skinless (5 lb)
2 T butter or margarine (change to light butter)
1/4 c garden vegetable flavored cream cheese (probably could get light/FF)
1 T low sodium soy sauce
1 T fresh parsley -- minced
1/2 t basil -- dried
1/2 t sage -- dried
1/2 t thyme -- dried
1/4 t ground black pepper
1/4 t garlic powder
Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Makes 8 servings. Nutritional information: 343 calories, 5 gr fat, 70 gr protein, trace carbohydrates, 184 mg cholesterol, 244 mg sodium, trace fiber.
1/2 cup skim milk
1/3 cup salsa
3 pkgs. (8 oz. each) light cream cheese, cubed
2 pkgs. (8 oz. each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 oz.) chopped green chilies
Combine milk and salsa. Transfer to a slowcooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on LOW for 3-4 hrs., stirring every 30 min. Per (1/4 cup) serving: 80 cal, 385mg sod, 23mg chol, 5g carb, 7g prot, 3g fat Points: 2
3 c. skim milk
1 box sugar free cook and serve chocolate pudding
1 box Super Moist chocolate fudge cake mix
1 1/3 c. water
1/2 c. applesauce
6 egg whites
Spray a crockpot container with nonfat cooking spray. Whisk skim milk with dry pudding mix in crockpot until dissolved. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended. Very gently pour cake mixture over pudding mixture. DO NOT MIX! Cover and cook on HIGH for 2 1/2 hours. Serve hot Serves 15 WWPoints 4
12 ounces red kidney beans -- cooked and drained
6 ounces ground turkey -- cooked
3 cups canned stewed tomatoes -- low-sodium
2 cups tomato sauce
1 1/2 cups chopped onions
1 cup canned green chilies, rinsed -- drained and chopped
1 tablespoon + 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon hot pepper sauce
In 3-quart slow-cooker, combine all ingredients and 2 cups water. Cover and cook on Low 4 hours or on High 2 hours, until onions are tender. Ladle evenly into 6 soup bowls. Each serving: (1 1/4 cups) provides: 2 Proteins; 3 Vegetables. Per serving: 230 Calories, 15g. Protein; 5g. Fat; 35g. Carbohydrate; 104mg. Calcium; 569mg. Sodium; 20mg. Cholesterol; 8g. Dietary Fiber. POINTS: 3
2 tablespoons vegetable oil
2 pounds beef stew meat cut into inch pieces
1 large onion sliced
14 1/2 ounces fat-free beef broth
6 ounces tomato paste
2 cloves garlic finely chopped
1 tablespoon Worcestershire Sauce
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon caraway seed if desired
1/4 teaspoon pepper
1/4 cup cold water
3 tablespoons all-purpose flour
1 medium bell pepper cut into strips
8 cups hot cooked noodles for serving
Heat oil in 10 inch skillet over medium high heat. Cook beef in oil about 10 minutes, stirring occasionally until brown; drain. Place beef and onion in 3 1/2 to 6 quart slow cooker. Mix broth, tomato paste, garlic, Worcestershire Sauce, paprika, salt, caraway seed and pepper; stir into beef mixture. Cover and cook on low heat setting 8-10 hours until beef is tender. Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting 30 minutes. Serve goulash over noodles. Per Serving: 417 Calories; 13g Fat; 38g Protein; 37g Carbohydrate; 3g Dietary Fiber; 108mg Cholesterol; 610mg Sodium.
2 lb. fresh beef brisket
1 tbs. vegetable oil
1 can (10 1/2 oz.) condensed beef broth
2 cloves garlic, finely chopped
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed red pepper
2 med. green bell peppers, cut into
1/4" strips
12 slices crusty Italian or French
bread, each about 1" thick
Trim excess fat from beef. Heat oil in 10" skillet over med.-high heat. Cook beef in oil about 10 min., turning occasionally, until both sides are brown. Place beef in 3 1/2 to 6 qt. slow cooker. Mix remaining ingredients except bell peppers and bread; pour over beef. Cover and cook on LOW 8-10 hrs. or until beef is tender. Remove beef to cutting board; cut into thin slices. Skim fat from beef juices in cooker. Stir bell peppers into juices. Cover and cook on HIGH 15 min. Return beef slices to cooker. Place 2 slices of bread on each plate. Spoon beef mixture over bread. Per sandwich: cal 300, fat 11g, sat fat 4g, chol 65mg, sod 720mg, carb 23g, fiber 2g, Points: 7
1/2 Pound Extra Lean Ground Beef --browned and drained
1 Medium Onion – chopped
1 Clove Garlic – minced
8 Ounces Tomato Sauce
14 1/2 Ounces Canned Tomatoes – stewed
1 Teaspoon Dried Oregano
1 Teaspoon Italian Seasoning
Salt And Pepper -- to taste
8 Ounces Pasta -- cooked and drained
10 Ounces Frozen Spinach -- thawed and drained
1 Cup Mozzarella Cheese, Part Skim Milk – shredded
1/2 Cup Fat-free Parmesan Cheese –grated
Place all ingredients, EXCEPT for cooked pasta, spinach and cheeses) in a slow cooker. Cover and cook on low 7 to 8 hours or until bubbly. Increase slow cooker to high; stir in pasta, spinach and cheeses. Cover and cook for 10 minutes or until heated through and cheeses are melted. Per serving: 263 Calories (kcal); 8g Total Fat; (26% calories from fat); 17g Protein; 31g Carbohydrate; 33mg Cholesterol; 424mg Sodium
1 (2 1/2-pond) boneless beef round roast
1 medium onion, sliced
1/4 tsp. Salt
1/4 tsp. Pepper
2 (8-ounce) cans no-salt-added tomato sauce
1 (0.7-ounce) package Italian salad dressing mix
Slice roast in half and place in a 3 1/2 quart electric slow cooker. Add onion and remaining ingredients. Cover and cook on high setting 5 hours or until roast is tender. Or, cover and cook on high setting 1 hour; reduce to low setting and cook 7 hours. Slice meat to serve.
2 pounds extra lean ground beef – or *bulk Italian Sausage
3 medium chopped onions -- (2-1/4 cups)
1 large green bell pepper -- chopped (1-1/2 cups)
6 cloves garlic -- finely chopped
29 ounces canned diced tomatoes -- undrained
29 ounces tomato sauce
12 ounces tomato paste
2 tablespoons dried basil leaves
1 tablespoon oregano leaves
1 tablespoon sugar -- or Splenda
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
Cook ground beef (or sausage), onions, bell pepper and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until meat is no long pink; drain. Spoon meat mixture into 5 quart Crock-Pot slow cooker. Stir in remaining ingredients. Cover and cook on low heat setting for 8 or 9 hours or until vegetables are tender. 24 servings (1/2 cups each) Per Serving: 128 Calories; 7g Fat; 9g Protein; 9g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 485mg Sodium.
1 onion, chopped
2 zucchini, sliced
32-oz chicken broth
28-oz crushed tomatoes
15-oz great northern beans
2 tbs. basil
1/4 tsp. salt
1/4 tsp. pepper
8 oz dry cheese filled tortellini
Combine all ingredients, except tortellini, in slow cooker container. Cook on low for 6 hr. Turn heat to high and add the tortellini. Cook 20 min. 8 servings at 2 pt per serving
3 med. carrots, shredded (2 cups)
2 med. stalks celery, sliced (1 cup)
1 small red bell pepper, chopped (1/2 cup)
1/2 tsp. dried basil leaves
1/3 cup water
4 turkey thighs (8-12 oz. each), skin removed
1 tsp. salt
1/4 tsp. pepper
1/2 cup uncooked regular long-grain rice
1 tsp. dried oregano leaves
1/3 cup shredded Italian-style
six-cheese blend or mozzarella cheese (2 oz.)
Mix carrots, celery, bell pepper, basil and water in 3 1/2-4 qt. Slow cooker. Sprinkle turkey with salt and pepper; place on vegetable mixture. Cover and cook on LOW for 6 to 7 hrs. Remove turkey thighs. Stir rice and oregano into vegetable mixture; return turkey to slow cooker. Cover and cook on LOW about 1 hr. or until rice is tender. Remove turkey thighs. Stir cheese into rice mixture until melted. Serve with turkey. Per serving: cal 370, fat 9g, sat fat 4g, chol 165mg, sod 810mg, carb 27g, fiber 2g, prot 47g Points: 8
2 (1 lb.) turkey thighs, skin removed
1 (14.5 oz.) can diced tomatoes with Italian-style herbs, undrained
2 tbs. tomato paste
2 cloves garlic, minced
1 cup uncooked couscous
1 1/2 cups water
2 cups sliced zucchini
Place turkey thighs in 3 1/2-4 qt. slow cooker. In small bowl, combine tomatoes, tomato paste and garlic; mix well. Pour over turkey. Cover; cook on LOW for 6-8 hrs. About 25 min. before serving, cook couscous in water as directed on pkg. Stir zucchini into tomato mixture. Cover; cook on HIGH for an additional 20 min. or until zucchini is tender. To serve, remove bones from turkey. Stir gently to break up turkey. Per serving: cal 270 , fat 5 g , sat fat 2 g , chol 55 mg , carb 31 g , fib 3 g , prot 24 g Points: 5.5
1 cup diced lean boiled ham
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 (28-ounce) can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
2 whole cloves
1 tablespoon vegetable oil
1 cup long-grain white rice
1 pound medium shrimp, peeled and deveined
Combine the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, oil, and rice in a slow cooker. Cook on High 4-5 hours. Add the shrimp and cook until the shrimp are pink, about 1 hour longer. Per serving: 296 Calories, 5 g Total Fat, 1 g Saturated Fat, 125 mg Cholesterol, 513 mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 24 g Protein, 108 mg Calcium. POINTS: Per Serving: 6
Filling:
1 1/2 lbs. beef flank steak, fat trimmed, cut into 32 strips
1 med. (1/2 cup) onion, sliced
1 small (1/2 cup) green pepper, sliced
1 small (1/2 cup) red pepper, sliced
1 (1 oz.) pkg. fajita seasoning mix
1 tbs. finely chopped fresh garlic
Tortillas:
10 (8") flour tortillas, warmed
Toppings:
Cheddar cheese, shredded, Low Fat sour cream, Salsa, Hot pepper sauce, Guacamole
Stir together all filling ingredients in slow cooker.
Cover; cook on LOW for 6-8 hrs., or HIGH 3 - 4 hrs. Drain off liquid. Cut or shred meat, if desired. To serve, place meat mixture on warm tortillas. Top with desired toppings. Per serving (without toppings): cal 290, prot 20g, carb 31g, fiber 2g, fat 10 g, chol 30mg, sod 530mg Points: 6
1 pound skinned, boned chicken breasts, cut into bite-size pieces
1 pound skinned, boned chicken thighs, cut into bite-size pieces
2 cups water
1 cup frozen small whole onions
1 cup (1/2-inch) sliced celery
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 (14 1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes. Yield: 8 servings (serving size: 1-1/2 cups). NUTRITIONAL INFORMATION CALORIES 257; PROTEIN 30.8g; FAT 3.5g; CARB 25.1g; FIBER 2.8g; CHOL 78mg; IRON 3.2mg; SODIUM 359mg; CALC 83mg WW Points 5
16 ounces light cream cheese -- (2 8oz pkg)
6 1/2 ounces canned flakes of ham -- with liquid, mashed together
3 cups grated medium Cheddar cheese
1/2 cup Medium or hot Salsa
4 ounces canned chili peppers -- green, drained
1/2 teaspoon chili powder -- 1/2 to 1 tsp.
Mash cream cheese with fork in bowl. spread in bottom of 3-1/2 quart slow cooker. Sprinkle ham evenly over top. Sprinkle with Cheddar cheese. Stir salsa and green chilies together. Spoon over top. Sprinkle with chili powder. Cover. Cook on Low for 2 to 2-1/2 hours until quite warm. Do not stir. Makes 4 1/4 1 Tablespoon serving "When you dip down with a sturdy chip or spoon, you get different layers. Wrecks many a diet. Serve with chips." Yield: "4 1/4 cups" Per Serving (excluding unknown items): 43 Calories; 3g Fat (70.3% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 134mg Sodium. NOTES : Using MasterCook the WW points for 1 tablespoon is 1.
1 ½ pounds lean top round, cut into 1 inch pieces
1 (16 ounce) jar tomatillo salsa (green salsa) (mild is advised)
1 (15 ounce) can Mexican style stewed tomatoes
1 (15 ounce) can fat-free beef broth
2 (4.5 ounce) cans chopped green chiles
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon freshly ground pepper
2 teaspoons bottled minced garlic
2 teaspoons chili oil
Combine all ingredients in an electric slow-cooker. Stir well. Cover. Cook on low heat setting for 8 hours. Yield: 9 servings (1 cup) POINTS: 3 CAL: 156, FAT: 4 grams, FIBER: 1 gram, Protein: 19.3g; CARB: 8.7g; CHOL: 43MG; IRON: 2.1 mg; SODIUM: 675mg
1 tablespoon vegetable oil
1 pound boneless skinless chicken breast halves -- cut into 1" pieces
1 medium stalk celery -- chopped (1/2 cup)
1 medium onion -- chopped (1/2 cup)
2 cloves garlic -- finely chopped
1 1/2 cups baby carrots -- quartered
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme leaves
49 1/2 ounces ready-to-serve chicken broth
1 cup frozen green peas
1 cup fine egg noodles
Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned. Mix all ingredients except peas and noodles in 3-1/2 to 4 quart Crock-Pot slow cooker. Cover and cook on low heat setting 6-1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center. Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender. Serves 4 Per Serving: 315 Calories; 9g Fat; 34g Protein; 24g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 1868 mg Sodium.
2 tbs. dry mustard
1 1/2 tsp. Water
3 pound beef chuck pot roast
2 medium onions, chunked
1/2 cup soy sauce
Blend mustard and water to make a paste; let stand for 5 minutes. Place a large enough piece of foil to cover meat in a shallow baking pan; place meat on foil. Sprinkle onion pieces on meat. Stir 1 tbsp. soy sauce into mustard mixture, blending until smooth; stir in remaining soy sauce. Pour mixture evenly over beef and onions. Fold foil over meat; seal securely. Roast at 325 for 3 hours. Remove from oven, slice across grain, and serve with meat juices..... Throw it in at 3, it's ready at 6. IF DONE IN CROCKPOT, COOK 6 to 8 HOURS on LOW. Don’t life lid during cooking. I do not use the foil in the crockpot --- just put it in all together.
2 pounds boneless skinless chicken breasts -- cut in 1" pieces
1 envelope dry onion soup mix
1 can fat-free beef broth
1 can 98% fat-free cream of mushroom soup
4 ounces mushrooms -- drained
Combine all ingredients in crockpot. Stir together well. Cover and cook on low 8 to 12 hours or on high 3 to 4 hours. Serve over noodles or rice. Recipe may be doubled. Per Serving: 291 Calories; 4g Fat; 57g Protein; 7g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 1182mg Sodium.
1/3 cup crunchy nutlike cereal nuggets
3 tbs. all-purpose flour
3 tbs. light brown sugar
2 tbs. soft reduced-fat margarine
1 tsp. grated lemon peel
1/2 tsp. ground ginger
4 Bartlett pears, peeled, cored, and cut into 1/2" slices
3 tbs. fresh lemon juice
1/4 cup granulated sugar
In a small bowl, combine cereal, flour, brown sugar, margarine, lemon peel and ginger. Mix with a fork until the mixture is crumbly; set aside. In a 1 qt. casserole dish that fits into a 4 or 5 qt. slow cooker, combine pears, lemon juice, and granulated sugar. Sprinkle crumb mixture evenly over top. Place casserole in slow cooker. Cover and cook on HIGH 2 hrs. or until pears are fork tender. Serve warm. Per serving: cal 264, carb 60g, prot 2g, fat 4g, sat fat 0.5g, chol 0mg, sod 134mg Points: 6 *************Also GREAT with Apples instead of Pears!!!!!
6 pork chops, about 1" thick
1/4 c. brown sugar
1 t. ground ginger
1/2 c. soy sauce
1/4 c. ketchup
1-2 cloves garlic, mashed
salt & pepper, to taste
Trim excess fat from pork chops. Place pork chops in crockpot. Combine brown sugar, ground ginger, soy sauce, ketchup, garlic, salt & pepper. Pour mixture over meat in crockpot. Cook, covered, on low for 4 to 6 hours, or until tender. Season with: salt & pepper (optional) Serve with: steamed white rice (we like jasmine rice) and/or Chinese noodles Notes: Makes 6 servings. This works well with pork steaks too. If you use pork chops you get 6 @ 7 pts. I you use pork loin chops, it knocks it down to 4 pnts per serv. I made it with chicken thighs and it comes in at 3 pts.
1 lb. boneless, skinless chicken breasts, cut into 2 x 1/2-inch strips
1 red bell pepper, cut into julienne strips
6 mushrooms, sliced
3/4 cup pineapple juice
2 tbs. teriyaki sauce
1 tbs. Honey
1/2 tsp. Salt
1/8 to 1/4 tsp. dried red pepper flakes
2 tbs. Cornstarch
2 tbs. cold water
4-5 sesame bagels
1 small jicama, peeled and coarsely shredded
Combine first 9 ingredients in a 3 1/2 qt. slow cooker. Cover and cook on LOW about 4 hrs. or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in cold water. Stir into contents of slow cooker. Cover and cook 15 to 20 min. or until thickened. Meanwhile preheat broiler. Split bagels and place, cut sides up, on a baking sheet. Toast under broiler until lightly browned, about 5 min. Serve chicken mixture on bagels. Top with jucama. Per serving: cal 373, carb 51g, prot 34g, fat 3g, sat fat 1g, chol 39mg, sod 856mg Points: 6
1 1/2 pounds flank steak -- thinly sliced
1 large onion – slices
2 bell peppers -- any color sliced
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 cloves garlic – sliced
Spray 3, 1/2 qt. crock with pam. Put everything in the crock, mix well. Cook on low 8-9 hours. Per Serving: 269 Calories; 16g Fat; 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 424mg Sodium
1 (10 oz.) can reduced-fat cream of mushroom soup
2 tbs. reduced-sodium soy sauce
1 (12 oz.) can Diet Pepsi
4 (3 oz.) pork chops, trimmed well (or substitute a pork roast)
Mix the soup, soy sauce, and Diet Pepsi together in the bottom of the Crockpot. Place the chops in the mixture and cook on high med. or High for 4-6 hrs. Meat will be very tender. Per serving: cal 213, fat 9g, prot 25g, carb 6g, chol 66mg, sod 434mg Points: 5
3 Chicken breasts (split, skinned and boned)
Pepper
Paprika
20 oz Pineapple (drained, unsweetened tidbits)
2 TB Mustard; Dijon-style
Soy sauce
1 Garlic clove; minced
Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium. WwPoints: 5
1 pound ground beef
1/4 pound sliced bacon – chopped
1 medium onion -- chopped (1/2 cup)
1 15-ounce can red kidney beans -- rinsed and drained
1 15-ounce can butter beans -- rinsed and drained
1 15-ounce can pork and beans in tomato sauce
1 cup catsup
1/2 cup packed brown sugar -- (1/2-1)
1/4 cup molasses
1 tablespoon vinegar
1 tablespoon prepared mustard
In a large skillet, cook the ground beef, chopped bacon, and onion until meat is no longer pink and the onion is tender. Drain off the fat. Stir in the drained kidney beans and butter beans, undrained pork and beans, catsup, brown sugar, molasses, vinegar, and mustard. Transfer the mixture to a 2- 2 1/2-quart casserole. Cover and bake in a 350°F oven for 30 minutes. Uncover casserole; bake for 30 minutes more. Makes 12 servings. Crockery cooker directions. Prepare beans as directed, except transfer meat and bean mixture to a 3 1/2to 4-quart electric crockery cooker. Cover and cook on low heat setting for 5 to 6 hours, or on high heat setting for 2 ½ to 3 hours. Calories...256...Fat...7 g...Carbs...38 g...Protein...15 g...Sodium...684 mg...Fiber...4 g. Points: 5
2 lbs. beef steak, cut across the grain into thin slices
2 tbs. Ketchup
1 tbs. oyster sauce
1/4 cup soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. granulated sugar
1/4 tsp. liquid gravy browner
1 tsp. Salt
1/4 tsp. Pepper
Place steak strips in 3 1/2 qt. slow cooker. Mix remaining 10 ingredients in small bowl. Pour over strips. Stir. Cover. Cook on LOW for 8-10 hrs. or on HIGH for 4 to 5 hrs. Per serving: 263 cal , 11.2 g fat, 1480 mg sod, 34 g prot, 5 g carb Points: 6
2 (8 oz.) cans tomato sauce
1/4 tsp. garlic powder
1/2 tsp. ground thyme
1/2 cup water
1 1/4 lb. lean ground beef
1/2 cup long-grain rice
2 tbs. minced onion
1/2 tsp. salt
1/4 tsp. ground black pepper
Combine tomato sauce, garlic powder, thyme and water in a 1 1/2 qt. Slow cooker. In a med. bowl, combine beef, rice, onion, salt and pepper, mixing well. Shape into 24-26 balls about the size of golf balls. Place meatballs in tomato mixture in slow cooker. Cover and cook on LOW 7-8 hrs. or until rice is tender. Serve sauce over meatballs. Per meatball: cal 80, carb 4g, prot 5g, fat 5g, sat fat 2g, chol 18mg, sod 118mg Points: 2
1 LB lean boned pork loin roast
1 (16-oz) jar thick-and-chunky salsa
2 (15-oz) cans no-salt-added black beans, undrained
1 cup chopped yellow bell pepper
3/4 cup chopped onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 cup fat-free sour cream
Trim fat from pork; cut into 1-inch pieces. Combine pork and next 7 ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting for 8 hours or until pork is tender. Ladle chili into bowls; top with sour cream. Yield: 4 servings (serving size: 2 cups chili and 1 tablespoon sour cream. Points: 6; Per serving: CAL 379; PRO 36.7g; FAT 9.4g (sat 2.8g); CARB 45.4g; FIB 14/2g; CHOL 62mg; IRON 6mg; SOD 405MG, CALC 136mg
6 pork loin chops (3/4" thick)
1 tbs. vegetable oil
1 large onion, sliced
1 med. green pepper, chopped
1 can (4 oz.) mushroom stem and pcs., drained
1 can (8 oz.) tomato sauce
1 tbs. brown sugar
2 tsp. Worcestershire sauce
1 1/2 tsp. cider vinegar
1/2 tsp. salt
Hot cooked rice (optional)
In a skillet, brown pork chops on both sides in oil; drain. Place chops in a slow cooker. Add the onion, green pepper and mushrooms. In a bowl, combine the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and vegetables. Cover and cook on low 4-5 hrs. or until meat is tender. Serve with rice if desired. Per serving without rice: 199 cal, 8g fat, 2g sat fat, 59mg chol, 507mg sod,
6 boneless pork loin chops, 1" thick (1 1/2 lbs.)
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup coarsely chopped pecans
1/2 med. jalapeno pepper, seeded and chopped
1 tsp. rubbed sage
1/2 tsp. dried rosemary leaves
1/8 tsp. black pepper
4 cups unseasoned cornbread stuffing mix
1 1/4 cups reduced-sodium chicken broth
1 egg, lightly beaten
Trim excess fat from pork and discard. Spray large skillet with nonstick cooking spray; heat over med. heat. Add pork; cook onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 min. or until tender. Set aside. Combine cornbread stuffing mix, vegetable mixture and broth in med. bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover and cook on LOW about 5 hrs. or until pork is tender and barley pink in centers. Tip: If you prefer a more moist dressing, increase the chicken broth to 1 1/2 cups. Per serving: cal 272, fat 14g, prot 17g, carb 19g, chol 75mg, sod 380mg, fiber 1g Points: 6
6 4-ounce pork loin chops – trimmed
1 10 3/4-ounce can Campbell's 98% Fat Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1 clove garlic -- minced, or 1/4 tsp. garlic powder
1/4 teaspoon black pepper
6 medium potatoes -- thinly sliced
1 onion – sliced
In skillet, brown pork chops in 2 tablespoons oil, if desired.* Drain fat. In any size Crockpot Slow Cooker, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture. Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours. Per serving: 240 Calories (kcal); 6g Total Fat; 18g Protein; 28g Carbohydrate; 38mg Cholesterol; 565mg Sodium WW Points: 4.7
8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce <-- I used Hunt's pizza sauce
1 teaspoon Italian Seasoning
1 teaspoon pourable Spenda
3 cups cooked noodles, rinsed and drained
1/4 cup shredded Kraft reduced-fat Cheddar cheese
1/4 cup shredded Kraft reduced-fat Mozzarella cheese
In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving Serves 6 (1 cup) 305 calories, 9 gm fat, 21 gm protein, 35 gm carbohydrates, 866 mg Sodium, 209 gm Calcium, 4 gm Fiber WW: 6 points
4 large potatoes -- cut into chunks
4 large carrots -- cut into chunks
2 large onions -- cut into chunks
2 cups rutabaga -- cut into chunks
3 pounds boneless beef chuck roast (or other) -- trimmed
1/2 cup boiling water
1 teaspoon beef bouillon granules
1/2 teaspoon Liquid gravy browner
Lay potato, carrot, rutabaga and onion in bottom of 5 quart slow cooker. Place roast on top. Combine remaining 3 ingredients in small bowl. Stir. Pour over top. Cover. Cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. Serves 8 - 10. (I sometimes use 1 package of onion soup mix in place of liquid gravy browner and beef bouillon granules, and use 3/4 cups of boiling water. Per Serving: 273 Calories; 10g Fat; 33g Protein; 16g Carbohydrate; 3g Dietary Fiber; 116mg Cholesterol;141mg Sodium.
3 medium potatoes -- peeled and diced
11 ounces canned corn – drained
1/2 cup chopped celery
1 leek soup, packet
4 cups water
1 cup nonfat dry milk powder
1/2 cup shredded Swiss cheese***
In slow cooker, combine potatoes, corn, celery, dry leek soup mix and water. Cover and cook on LOW 5 to 6 hours or until potatoes and celery are tender. Just before serving, gradually add dry milk powder to hot soup; gently whisk until well blended. Ladle into individual soup bowls; sprinkle with cheese, if desired.
1/2 cup onion -- chopped
1/4 cup reduced-calorie margarine
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
8 ounces sliced mushrooms, drained -- fresh can be used
1 cup celery -- chopped
2 cups potatoes -- peeled and diced
1 cup carrots -- chopped
2 cups skim milk
1/4 cup fat-free parmesan cheese -- grated
In a skillet, sauté onion and celery in the 1/4 cup margarine until the onion is translucent. Remove from heat. Add flour, salt and pepper; stir. Place in crock pot. Add water, then stir in potatoes, mushrooms, and carrots. Cover and cook on low 6-8 hours (or on high for 3-4 hours). If on low, turn to high after cooking time. Add milk and parmesan cheese and cook another 30 minutes. Serve. Per Serving: 150 Calories; 4g Fat; 7g Prot; 23g Carb; 3g Fiber; 5mg Cholesterol; 718mg Sodium.
1 lb. dried kidney beans (2 cups), sorted and rinsed
1 large green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
7 cups water
1 1/2 tsp. Salt
1/4 tsp. Pepper
2 cups uncooked instant rice
Red pepper sauce
Mix all ingredients except rice and pepper sauce in 3 1/2-6 qt. slow cooker. Cover and cook on HIGH 4-5 hrs. or until beans are tender. Stir in rice. Cover and cook on HIGH for 15 to 20 min. or until rice is tender. Serve with pepper sauce. Per serving: cal 250, fat 1g, sat fat 0g, chol 0mg, sod 460mg, carb 57g, fib 10g, prot 14g Points: 3
2 lb. dried pinto beans
2-3 onions
1 tbs. salt water
3-4 slices bacon (optional)
chopped peppers (optional)
Sort through the beans to remove any non-bean objects such as rocks. Pour the beans in a large pot and add water to cover the beans to a depth of 2-3 inches. Allow the beans to soak at least eight hours OR bring the water to a boil and simmer for 1/2 hour. At the end of that time stir up the beans (to float any sediment) and pour off the water. Rinse the beans once or twice more to make sure they're clean. Fill the pot with enough water that the beans will be covered after they're doubled in bulk. Chop the onions into quarters and the peppers and bacon into chunks. [The pepper heat & flavor will mellow out during the cooking process; if you want heat then either save them for later or use more than you think you need.] Add all ingredients except salt to the pot. Bring the water to a boil and reduce to a low simmer. Cover and cook for 3-4 hours or until beans are very soft and tender, stirring occasionally and adding water as necessary to keep the beans covered. Add salt at around the 2.5 hour mark.
16 ounces picante sauce -- (1 jar)
10 ounces frozen mixed vegetables -- thawed (1 pkg.)
10 ounces frozen green beans -- cut, thawed, (1 pkg.)
10 ounces fat-free beef broth
2 medium baking potatoes -- cut into 1/2" pieces
1 medium green bell pepper -- chopped
1/2 teaspoon sugar
1/4 cup parsley
Combine all ingredients, except parsley in slow cooker. Cover and cool on LOW 8 hours or on HIGH 4 hours. Stir parsley; serve. Per Serving: 98 Calories; trace Fat; 5g Prot; 21g Carb; 3g Dietary Fiber; 0mg Chol; 572mg Sod NOTES : I added 2 cans condensed fat-free beef broth, 2 cans water, 2 bayleaves, 1 tsp basil leaves
1 lb. boneless, skinless chicken breasts
1 jar salsa
2 Tbs. Flour
Layer chicken and salsa in crockpot ending with salsa. Cook on low 10-12 hours. When ready to serve, turn crockpot to high and stir in 2 Tablespoons of flour. Cook until thickened. I serve this with rice (4 pts. per cup). If you have leftovers, shred chicken and put it in a lowfat flour tortilla with fat free sour cream and fat free shredded cheese.
1 lb. turkey Italian Sausage links, casing removed
4 cups water
1 jar (26 oz) meatless spaghetti sauce
1 can (16 oz) kidney beans, rinsed and drained
1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
2 medium carrots, cut into 1/4 inch slices
1 medium sweet red or green pepper, diced
1/3 cup chopped onion
1 1/2 cups uncooked spiral pasta
1 cup frozen peas
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5qt slow cooker. Add water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion; mix well. Cover and cook on low for 7-9 hours or until vegetables are tender. Stir in the pasta, peas, sugar, salt and pepper; mix well. Cover and cook on high for 15-20 minutes or until pasta is tender. Serves: 8 (1 1/3 cups) Calories 276; Fat 6 g; Fiber 6 g
6 small red potatoes, unpeeled, quartered
8 fresh baby carrots, cut into 1/4" slices
1 med. onion, cut into thin wedges
1 Tbs. brown sugar
1 Tbs. spicy brown mustard
1 tsp. caraway seeds
1 (15 oz) can sauerkraut
1 LB fully cooked turkey kielbasa, cut into 1" slices
In 3 1/2-4 qt slow cooker, combine potatoes, carrots, and onion. In medium bowl, combine brown sugar, mustard, and caraway seed - mix well. Stir in sauerkraut and kielbasa. Spoon this mixture over vegetables in cooker. Cover, cook on LOW for at least 8 hours. Per serving: 360 cal, 7g fat, 7g fiber 6 points
1 beef flank steak (2 lbs.) thinly sliced
1 cup tomato juice
2 garlic cloves, minced
1 tbs. minced fresh cilantro or parsley
1tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground coriander
1 med. onion, sliced
1 med. green pepper, julienned
1 med. jalapeno, cut into thin strips
12 flour tortillas (7")
Sour cream, guacamole, salsa or shredded Cheddar cheese, optional
Place beef in a slow cooker. Combine the next 7 ingredients; pour over beef. Cover and cook on LOW for 6-7 hrs. Add onions, pepper and jalapeno. Cover and cook 1 hr. longer or until meat and vegetables are tender. Using a slotted spoon, place about 1/2 cup of meat vegetable mixture on each tortilla. Add desired toppings. Roll up. Per serving (without toppings): 225 cal 7g fat, 3g sat fat, 39mg chol, 254mg sod, 19g carb, 2g fiber, 20g prot Points: 5
3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small red potatoes, cut in half
3 cups baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
1 tsp. salt
1/2 tsp. pepper
1 cup water
Trim fat from the roast. Heat oil in skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender. Special Notes This is my favorite pot roast....the horseradish gives it a nice taste but not horseradishey **Calories:315; Fat: 13g; Fiber: 4g
2 1/2 lbs. sirloin tips
1 can Campbell’s golden mushroom soup mix
1 pkg. Onion Soup Mix
Small whole potatoes
In crook pot mix together 2 1/2 lbs. sirloin tips, 1 can Campbell’s golden mushroom soup mix, and 1 pkg. Onion Soup Mix Peel as many small whole potatoes as you desire and place on top of meat mixture - turning them once to cover with the soup mixture so they will brown nicely. Serve with your favorite vegetable and crusty bread. This makes a lot of gravy - believe it or not. I do not have the points exchange yet. I just got this recipe today and have not had the time to calculate it out. 6 at 9 pnts. I cut the recipe down to 2 lbs. instead of 2 1/2 and it brought it down to a much more manageable 7 pnts. It also didn't specify how many potatoes. So I used 6 med. Red
1/3 cup All Purpose Flour
1 teaspoon salt
1/4 teaspoon pepper
2 lb. cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 (10-oz.) pkg. fresh pearl onions, peeled
1 (8-oz.) pkg. small fresh whole mushrooms
1 garlic clove, minced
1 bay leaf
1 (10 1/2-oz.) can condensed beef consommé
1 1/2 cup water
Fresh oregano, if desired
In 3 1/2 or 4-quart slow cooker, combine flour, salt, pepper and beef; mix well. Add all remaining ingredients; mix well. Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender. Garnish with oregano. NUTRITION INFORMATION PER SERVING: Calories 340 Fat10 g Dietary Fiber 3g Points: 7 5 servings of 1 2/3 cup
1-1/2 cup serving 4 (1 ½ cup servings)
½ lb. Kielbasa sausage, cut into ¼ inch slices
2 boneless, skinless chicken breast halves, cut into bite size strips (I use 1 LB)
½ cup thinly sliced carrot
1 small onion, thinly sliced, separated into rings
1 (16 oz) can baked beans, undrained
2 tbs. brown sugar
1 tsp. dry mustard
½ cup ketchup
1 tbs. vinegar
2 cups frozen cut green beans thawed
In 3 ½ to 4 quart Crock Pot, combine all ingredients except green beans. Cover, cook on low setting 6 to 8 hours or until chicken is no longer pink. Ten minutes before serving, stir in green beans. Increase to high heat setting; cover and cook an additional 10 minutes or until green beans are crisp tender. Calories – 460 Fat 18 gr Fiber 8 gr Protein 28 gr
4 chicken thighs -- skin removed if desired
4 chicken legs -- skin removed if desired
I (l5-oz.) Can Chunky Italian-style Tomato Sauce
1 4.5 Oz Jar Green Giant' Whole Mushrooms – drained
1 teaspoon dried oregano leaves
1 Small Onion – sliced
1 small green bell pepper -- cut into 1-inch pieces
2 garlic cloves – minced
1/4 Cup Water
2 tablespoons Pillsbury Best' All Purpose or Unbleached Flour
In a 4qt.slow cooker combine all ingredients except water and flour; mix gently. Cover; cook on low setting for 6 to 8 hours. With a slotted spoon, remove chicken and vegetables from slow cooker; place in serving bowl. Cover to keep warm. In a small I bowl, combine water and flour: blend well.. Stir into liquid in slow cooker. Increase heat to high; cover and cook an additional 5 to 10 min. or till thickened.. Stir well; spoon mixture over chicken If desired, serve with hot cooked pasta. Per Serving (NOTES : 340 cal., 17 g. fat, 105 mg chole., 690 mg sod., 14 g. catbs., 3 g. fiber, 8 g. sugar 8WW points
4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), un-peeled
Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear.
1/2 cup chopped onion
2 apples, peeled and sliced
1 tbs. Honey
1 tbs. Dijon mustard
1/2 tsp. coriander seed, crushed
1/4 tsp. Salt
1 (2 to 2 1/2 lb.) rolled boneless pork roast
1 tbs. Cornstarch
2 tbs. Water
In 4 to 6 qt. slow cooker, combine onion and apples. In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast; place roast over onions and apples. Cover; cook on LOW for 7-8 hrs. Remove roast from slow cooker; place on serving platter. Cover with foil. In small saucepan, combine cornstarch and water, blend well. Add apple mixture and juices from slow cooker; mix well. Cook over med. heat until mixture boils, stirring occasionally. Cut roast into slices. Serve with sauce. Per serving: cal 250, fat 10g, sat fat 4g, chol 85mg, sod 180mg, carb 9g, fib 1g, prot 31g Points: 4
1 1/2 pounds pork loins, lean, boneless -- cut into cubes
8 ounces canned pineapple chunks in juice – undrained (unsweetened juice)
1 medium red bell pepper -- cut into squares OR green bell pepper
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
2 cups cooked rice
In 3-1/2 to 4 quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce. Mix well. Cover; cook on LOW setting for 6 to 8 hours. About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice. Makes 4 servings Prepare rice 25 minutes before serving. Per Serving: 410 Calories; 8g Fat; 34g Protein; 49g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 841mg Sodium.
6 small red potatoes -- unpeeled, quartered (about 2 1/2 inches in diameter)
2 cups sliced carrots
1 1/2 pounds turkey dark meat, skinless -- (turkey thighs)
1/4 cup all-purpose flour
2 tablespoons onion soup mix -- dry
1/3 cup chicken broth
1 can condensed reduced fat cream of mushroom soup
Place potatoes and carrots in 3-1/2 or 4 quart Crock-Pot® Slow Cooker. Place turkey thighs over vegetables. In medium bowl, combine flour and remaining ingredients; blend well. Pour well. Pour over turkey. Cover; cover on high setting for 30 minutes. Reduce setting to low; cook at least 7 hours or until turkey if fork tender. With slotted spoon, remove turkey and vegetables from slow cooker; place on serving platter. Stir sauce until smooth; pour over turkey and vegetables. Per Serving: 424 Calories; 10g Fat;; 40g Protein; 42g Carbohydrate; 5g Dietary Fiber; 118mg Cholesterol; 1387mg Sodium. NOTES : For best results: Fill you slow cooker only half to three-quarters full. use lean meats, trimming any extra fat, and skinless poultry to reduce the fat in slow-cooked meals. Thaw frozen ingredients in your microwave before adding them to the slow cooker, so they'll cook thoroughly. Remove the lid only to stir food or check for doneness. Lifting the lid releases heat, and the dish may require additional cooking time.
1 cup barbecue sauce
1/2 cup hot water
2 turkey thighs (2 lb.), skin removed, cut in half
3 med. potatoes, unpeeled, cut into 8 pcs. Each
6 med. carrots, cut into 2 1/2x 1/2" sticks
In med. bowl, combine barbecue sauce and water; mix well. Layer turkey, potatoes and carrots in 3 1/2-4 qt. slow cooker. Pour sauce mixture over top. Cover; cook on LOW for at least 9 hrs. Remove turkey and vegetables with slotted spoon; place on serving platter. Serve with cooking juices over turkey and vegetables. Per serving: cal 380 , fat 9 g , sat fat 3 , chol 85 mg , sod 630 mg , carb 42 g , fib 6 g Points: 7
2 tbs. cooking oil
3 lbs. beef short ribs
1 cup BBQ sauce
2 tbs. Molasses
2 tbs. white vinegar
1 1/2 tsp. Salt
1/2 tsp. Pepper
1 tbs. soy sauce
1/2 cup chopped onion
Heat cooking oil in frying pan. Add ribs. Brown on all sides. Drain. Place ribs in 5 qt. slow cooker. Mix next 6 ingredients well in bowl. Stir in onion. Pour over short ribs. Cook on LOW for 8-10 hrs. or on HIGH for 4 to 5 hrs. Per serving: 310 cal , 15.9 g fat, 1415 mg sod, 27 g prot, 13 g carb Points: 7
4 lbs. beef short ribs, trimmed of fat
Sprinkle salt
Sprinkle pepper
2 med. onions, sliced or chopped
2 tsp. beef bouillon powder
1/2 tsp. liquid gravy browner
1 1/2 cups warm water
Sprinkle short ribs with salt and pepper. Lay onion in bottom of 5 qt. slow cooker. Arrange ribs over top. Stir bouillon powder and gravy browner into warm water. Pour over ribs. Cover. Cook on LOW for 7-9 hrs. or on HIGH for 3 1/2-4 1/2 hrs. Per serving: 215cal , 11.9 g fat, 203 mg sod, 23 g prot, 3 g carb Points: 5
1 1/2 lbs. skinless, boneless chicken breasts, cut into 1" pcs.
3 med. potatoes, cut into 1/2" pcs.
1 med. carrot, chopped (1/2 cup)
1 can (28 oz.) crushed tomatoes, undrained
1 can (15 to 16 oz.) lima beans, rinsed and drained
1 can (14 3/4 oz.) cream-style corn
1 tbs. Worcestershire sauce
3/4 tsp. Salt
1/2 tsp. dried marjoram leaves
8 slices bacon, cooked and crumbled
1/4 tsp. red pepper sauce
Mix all ingredients except bacon and red pepper sauce in 3 1/2-6 qt. slow cooker. Cover and cook on LOW 8-10 hrs (or HIGH 3-4 hrs.) or until potatoes are tender. Stir in bacon and pepper sauce. Per serving: cal 250 , fat 6 g , sat fat 2 g , cho 50 mg , sod 630 mg , carb 31 g , fib 6 g , prot 24 g Points: 5
1 cup chopped onion
1 cup green bell pepper, chopped
1 cup chopped celery
3 cloves finely chopped garlic
1 (28 oz.) can undrained diced tomatoes
2 cups fully cooked smoked sausage, copped
1/2 tsp. parsley flakes
1/2 tsp. Salt
1/4 tsp. dried thyme leaves
1/4 tsp. red pepper sauce
3/4 lb. uncooked peeled deveined med. shrimp, thawed if frozen
4 cups hot cooked rice
Mix all ingredients except shrimp and rice in 3 1/2-6 qt. slow cooker. Cover and cook on low 7-8 hrs. or until vegetables are tender. Stir in shrimp. Cover and cook on low about 30 min. or until shrimp are pink and firm. Serve with rice. Per serving: cal 245, fat 10g, sat fat 4g, chol 60mg, sod 700mg, carb 30g, fib 2g, prot 11g Points: 5
3 cups fresh mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
3 lbs. skinless chicken pieces, breasts, thighs, drumsticks, rinsed
3/4 cup chicken stock
6 ounces tomato paste
1/4 cup dry red wine, such as Merlot, or chicken stock
2 Tbs. quick cooking tapioca
2 tsp. Sugar
1-1/2 tsp. dried basil, crushed, or 2 Tbs. fresh, snipped
2 cups cooked noodles
2 Tbs. grated Parmesan cheese
Combine first 3 ingredients and salt and pepper to taste in a 3-1/2 - 5 quart slow cooker. Arrange chicken pieces over vegetables. Combine stock next 4 ingredients and salt and pepper to taste in a bowl. Add dried basil if using. Pour over chicken. Cover and cook on low 7-8 hours or on high about 4 hours. Stir in fresh basil now if using. Serve noodles, sprinkled with parmesan cheese. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6. Per serving: calories 381, fat 4.1g, 10% calories from fat, cholesterol 133mg, protein 57.6g, carbohydrates 24.9g, fiber 2.9g, sugar 4.5g, sodium 499mg, diet
1 tablespoon oil
1 1/2 pounds boneless beef round steak -- cut into 1/2" cubes
1 1/2 cups water
1 cup onions -- chopped
1 cup bell pepper -- chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
29 ounces diced peeled tomatoes
15 1/2 ounces tomato sauce
1 cup carrots
31 ounces dark red kidney beans -- drained
After beef is browned in skillet, pour into slow-cooker with vegetables and spices. Cook 4 to 5 hours on low setting until done. Per Serving: 383 Calories; 13g Fat; 28g Protein; 41g Carbohydrate; 10g Dietary Fiber; 50mg Cholesterol; 545mg Sodium.
3 large cloves garlic, finely chopped
1 tbs. Worcestershire sauce
1/2 tsp. coarsely ground pepper
3 lb. fresh beef brisket (not corned beef)
1 med. onion, thinly sliced
1 pkg. (1 .3 oz.) onion soup mix
1/2 cup water
8 individual French rolls or crusty rolls
Mix garlic, Worcestershire sauce and pepper; rub on both sides of beef. Cut beef into half or thirds to fit slow cooker. Place sliced onion into bottom of 3 /2-6 qt. slow cooker. Top with beef pieces; sprinkle with soup mix (dry). Add water. Cover and cook on low 8-10 hrs. or until beef is tender. Remove beef; cut across grain into this slices. Skim fat from juices in slow cooker. Cut breads horizontally in half. Fill bread with beef. Drizzle with juices. Per serving: cal 410, fat 14g, sat fat 5g, chol 95mg, sod 680mg, carb 31g,fiber 3g, prot 42g Points: 9
1-lb ground beef (ground turkey)
1 c chopped onion
1/2 c chopped green pepper
1 can kidney beans, rinsed and drained
1 can diced tomatoes w/Green chiles, undrained
1 small can tomato sauce
1 pkg. taco seasoning, dry
1/3 cup water
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded reduced fat cheese (I used fat free)
6 flour tortillas (3 points each!)
In skillet, cook beef, onion and green pepper until browned. Drain. In bowl, add all other ingredients except tortillas and stir. In crockpot layer 3/4 beef mixture, then tortilla. Repeat layers with all 6 tortillas. Cover, and cook on low 5-7 hours. 6 servings, 8 points
3/4 cup yellow cornmeal
1 cup beef broth
1 lb. extra-lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 (14 to 16 oz.) jar thick and chunky salsa
1 (16 oz.) can whole-kernel corn, drained
1/4 cup sliced ripe olives
2 oz. reduced-fat Cheddar cheese, shredded (1/2 cup)
In a large bowl, mix cornmeal and broth; let stand 5 min. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 7 hrs. or until set. Sprinkle cheese over top; cover and cook another 5 min. or until cheese melts. Per serving: cal 350, carb 34g, prot 21g, fat 16g, sat fat 0g, chol 57mg, sod 935mg Points: 8
4 turkey thighs (2 1/2 to 3 lbs.), skin removed
1/2 cup firmly packed brown sugar
1/4 cup prepared mustard
2 tbs. Ketchup
2 tbs. cider vinegar
2 tbs. Louisiana-style hot pepper sauce
1 tsp. Salt
1 tsp. coarsely ground black pepper
1 tsp. crushed red pepper flakes
2 tsp. liquid smoke
12 sandwich buns, split
1/2 pint (1 cup) creamy coleslaw (from deli)
Spray 4-6 qt. slow cooker with nonstick cooking spray. Place turkey in spray slow cooker. In small bowl, combine all remaining ingredients except buns and coleslaw; mix well. Pour over turkey, turning turkey as necessary to coat. Cover; cook on LOW for 8-10 hrs. Remove turkey from slow cooker; place on large plate. Remove meat from bones; discard bones. Shred turkey with 2 forks. Return turkey to broth; mix well. To serve, with slotted spoon, place about 1/3 cup turkey mixture onto bottom half of each bun. Top each with rounded tbsp. coleslaw. Cover with top halves of buns. Per serving: cal 260, fat 6g, sat fat 2g, chol 45mg, sod 560mg, fib 2g, prot 18g Pts: 5
5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices
1 large onion, chopped
1/3 cup water
1/3 cup cider vinegar
2 tbs. all-purpose flour
2 tbs. Sugar
1 tsp. Salt
1/2 tsp. celery seed
1/4 tsp. Pepper
4 slices crisply cooked bacon, crumbled
Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon. Per serving: cal 160 , fat 2 g , sat fat 1 g , cho 5 mg , sod 470 mg , carb 35 g , fib 3 g , prot 4 g Points: 3
2 cans (28 oz. each) crushed tomatoes with Italian herbs
1 can (6 oz.) tomato paste
1 large onion, chopped (1 cup)
8 cloves garlic, finely chopped
1 tbs. olive oil or vegetable oil
2 tsp. Sugar
1 tsp. dried oregano leaves
1 tsp. Salt
1 tsp. Pepper
12 cups hot cooked spaghetti, for serving
Shredded Parmesan cheese, if desired
Mix all ingredients except spaghetti and cheese in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 8 to 10 hrs. (or HIGH 4 to 5 hrs.) Serve over spaghetti. Sprinkle with cheese. Per serving: cal 255 , fat 2 g , sat fat 0 g , cho 0 mg , sod 670 mg , carb 54 g , fib 4 g , prot 9 g Points: 4
24 ounces extra lean ground turkey or beef
1 cup finely chopped onion
4 slices reduced-calorie white bread, torn into small pieces
2 teaspoons prepared yellow mustard
1 tablespoon pourable Splenda or Sugar Twin
1 teaspoon dried parsley flakes
1 cup (one 8-ounce can) Hunt's Tomato Sauce
Spray a slow cooker container with butter-flavored cooking spray. In a large bowl, combine meat, onion, bread pieces, mustard, and 1/2 cup tomato sauce. Mix well to combine. Form into a large ball. Place in prepared slow cooker container. Stir Splenda and parsley flakes into remaining 1/2 cup tomato sauce and spoon mixture evenly over meat loaf. Cover and cook on LOW for 6 to 8 hours. Divide into 8 servings. When serving, evenly spoon sauce over top. Serves 8 167 cal, 7 gm fat, 17 gm pro, 9 gm carb, 340 mg sod, 18 mg calcium, 1 gm fiber WW: 4 points
1/2 cup dry white wine
2 tsp. olive oil
1 lb. Boneless, skinless chicken breasts, trimmed of fat and cut into 4 pcs.
1 tsp. cumin seeds
1 tsp. mustard seeds
4 cloves garlic, minced
1 tbs. Paprika
1 large onion, thinly sliced
4 oz. mushrooms, sliced
Sprigs of parsley for garnish
Sweet red pepper rings, for garnish
Pour the wine into the crockery pot. Heat 1 tbs. of the oil in a skillet, and brown the chicken on both sides over med.-high heat, 3-5 min. Transfer the chicken to the crockery pot, and sprinkle on the cumin, mustard, garlic and paprika. Add the remaining oil to the same skillet and sauté the onions and mushrooms until lightly browned, 2-3 min. Spoon over the chicken. Cover and cook on LOW until the chicken is tender, 7-9 hrs. Garnish with the parsley and peppers. Per serving: 268 cal , 7g fat , 1.5 g sat fat , 96 mg chol ,89 mg sod , 1.3 g fib Points: 6
1 can (28 oz.) crushed tomatoes
1 shallot, thinly sliced
1 cup chopped sweet green peppers
1/2 tsp. olive oil
1/2 tbs. red wine vinegar
1/2 tsp. Italian herb seasoning
1/2 tsp. black pepper
1 lb. potato-filled pierogies, fresh or frozen (thawed)
Combine the first 7 ingredients in the crockery pot. Cover and cook on LOW for 5-9 hrs. or on HIGH for 3 1/2 to 5 hrs. Add the pierogies. Cover and cook for 1 hr. Per serving: 179 cal , 2.1 g fat , 0.7 g sat fat , 10 mg chol , 522 mg sod , 4.2g fib Points: 3
2 1/2-3 lb. pork boneless sirloin roast
1 tbs. vegetable oil
3/4 cup dry white wine
2 tbs. all-purpose flour
1 tsp. Salt
1/2 tsp. Pepper
2 med. carrots, finely chopped or shredded
1 med. onion, finely chopped (1/2 cup)
1 small shallot, finely chopped (2 tbsp)
1/4 cup half-and-half
2 to 3 tbs. country-style Dijon mustard
Trim excess fat from pork. Heat oil in 10" skillet over med.-high heat. Cook pork in oil about 10 min., turning occasionally, until brown on all sides. Place pork in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork. Cover and cook on LOW 7-9 hrs. or until pork is tender. Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker, if desired. Stir half-and-half and mustard into juices. Cover and cook on HIGH about 15 min. or until slightly thickened. Serve sauce with pork. Per serving: cal 175, fat 9g, sat fat 3g, chol 55mg, sod 390mg, carb 5g, fib 1g, prot 20g Points: 3
2 large eggs, fork beaten
2.75 oz. can salmon, drained, skin and round bones removed
1/2 cup water
1 cup soda cracker crumbs
1/2 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. Salt
1/4 tsp. dill weed
1/16 tsp. Pepper
1/2 cup cornflake crumbs
Combine the first 9 ingredients in a bowl. Shape into 8 patties. Coat with cornflake crumbs. Place 4 patties on bottom of a 3 1/2 or 5 qt. slow cooker. Place remaining patties on top. Cover. Cook on low for 4-5 hrs or on HIGH for 2 to 2 -1/2 hrs. Per serving: 171 cal , 7.7 g fat, 578 mg sod, 11 g prot, 13 g carb Points: 4
2 tsp. oil
1 1/2 lbs. boneless beef top round steak, trimmed of fat, cut into 5 pcs.
1/2 tsp. Salt
1/4 tsp. Pepper
1 med. onion, halved lengthwise, sliced
1/2 med. green bell pepper, cut into bite-size strips
1 (10 3/4 oz.) can condensed cream of mushroom soup
3/4 cup thick and chunky salsa
Heat oil in large skillet over med.-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet, cook 4-6 min. or until well browned, turning once. Transfer steak to a 4-6 qt. slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak. Cover; cook on LOW for 8-10 hrs. Remove steak pieces from slow cooker; place on serving platter. Stir sauce well and serve with steak. Per serving: cal 260, fat 11g, sat fat 3g, chol 70mg, carb 10g, fib 1g, prot 30g Points: 6
6 small red potatoes, unpeeled, quartered
8 fresh baby carrots, cut into 1/4" slices
1 med. onion, cut into thin wedges
1 tbs. brown sugar
1 tbs. spicy brown mustard
1 tsp. caraway seeds
1 (15 oz.) can sauerkraut
1 lb. fully-cooked turkey kielbasa, cut into 1" slices
In 3 1/2-4 qt. slow cooker, combine potatoes, carrots and onion. In med. bowl, combine brown sugar, mustard and caraway seed; mix well. Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker. Cover; cook on LOW for at least 8 hrs. or until vegetables are tender. Per serving: cal 360, fat 7g, sat fat 1g, chol 70mg, sod 2040mg, carb 51g, fib 7g, sug 8g, prot 13g Points: 6
6 med. potatoes (2 lb.), cut into 1/8" slices
1 can (10 3/4 oz) condensed cream of onion soup
1 can (5 oz.) evaporated milk (2/3 cup)
1 jar (2 oz.) diced pimientos, undrained
1/2 tsp. Salt
1/4 tsp. Pepper
Spray inside of 3 1/2-6 qt. slow cooker with cooking spray. Mix all ingredients; pour into cooker. Cover and cook on LOW 10-12 hrs. or until potatoes are tender. Makes 8 servings Per serving: cal 155 , fat 3 g , sat fat 1 g , cho 10 mg , sod 460 mg , carb 30 g , fib 2 g , prot 4 g Points: 3
6 cups Frozen Shredded Potatoes (Ore Ida Hash Browns (Southern Style)
Fat Free - 32 oz bag).
1 cup Peas, frozen
1 1/2 cups Ham, extra lean - diced
1 1/2 cups Cheddar Cheese, Kraft Reduced Fat - shredded
1 can Cream of Mushroom Soup, condensed, Healthy Request
2/3 cup Nonfat Dry Milk Powder
1 cup Water
1/4 cup Onion - diced
1 tsp. Dried Parsley
In a slow cooker, combine potatoes, peas, ham, and cheddar cheese. In a medium bowl, combine mushroom soup, dry milk powder, water, onion, and parsley flakes. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on low for 6 to 8 hours. 264 Calories; 8 gm Fat; 19 gm Pr; 29 gm Ca; 732 mg So; 320 mg Cl; 3 gm Fi. Weight Watcher Points: 5.5 per serving. (Serving = 1 cup)
1 lb. ground turkey breast
1/2 tsp. ground thyme
1/8 tsp. pepper 1 (7.8 oz.) Hungry Jack Cheesy Scalloped Potatoes
2 tbs. margarine or butter
2 1/2 cups boiling water
1 1/2 cups skim milk
1 med. red bell pepper, seeded, chopped
1 med. onion, thinly sliced
Spray a large skillet with nonstick cooking spray. Heat over med.-high heat until hot. Add ground turkey, cook until browned and no longer pink. Stir in thyme and pepper. In large bowl, combine sauce mix from potato pkg., potato slices and margarine. Add boiling water; stir until margarine melts. Add milk; mix well. Stir in browned turkey, bell pepper and onion. Spoon mixture into a 3 1/2 or 4 qt. slow cooker. With back of spoon, press down potatoes to cover with sauce. Cover; cook on LOW for at least 7 hrs. or until potatoes are tender. Per serving: cal 290, fat 7g, sat fat 2g, chol 45mg, sod 780mg, carb 34g, fib 2g, prot 27g Points: 6
3 lbs. ground beef
1 large onion, coarsely chopped
3/4 cup chopped celery
1 cup barbecue sauce
1 can (26 1/2 oz.) sloppy joe sauce
24 hamburger buns
Cook beef and onion in Dutch oven over med. heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except buns in 3 1/2-6 qt. slow cooker. Cover and cook on Low 7-9 hrs. (or HIGH 3 to 4 hrs.) or until vegetables are tender. Uncover and cook on HIGH until desired consistency. Stir well before serving. Fill buns with beef mixture. Per sandwich; cal 155, fat 9g, sat fat 3g, chol 30mg, sod 270mg, carb 8g, fib 1g, prot 11g Points: 4
2 flank steaks (about 1 lb. each)
2 envelopes reduced-sodium taco seasoning
1 med. onion, chopped
1 can (4 oz.) chopped green chilies
1 tbs. vinegar
10 fat-free flour tortillas (7")1 ½ cups (6 oz. (reduced-fat shredded Montery
Jack cheese
1 1/2 cups chopped seeded plum tomatoes
3/4 cup nonfat sour cream
Cut steaks in half; rub with taco seasoning. Place in slow cooker coated with nonstick cooking spray. Top with onion, chilies, and vinegar. Cover and cook on LOW for 8-9 hrs. or until meat is tender. Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato, and sour cream. Fold ends and sides over filling. Per serving: 339 cal, 580mg sod, 57mg chol, 31g carb, 28g prot, 10g fat, 2 g fiber Points: 7
16 ounces lean beef stew meat, cubed
1/2 cup chopped onion
2 cups chopped carrots
1 1/2 cups chopped celery
4 cups diced raw potatoes
1 3/4 cups (one 15 ounce can) Swanson Beef Broth
1 tablespoon parsley flakes
1/2 teaspoon Italian seasoning
1/8 teaspoon black pepper
2 tablespoons Quick Cooking MinuteTapioca
In a large skillet sprayed with butter flavored cooking spray, brown stew meat. Spray a slow cooker container with cooking spray. Place browned meat in prepared container. Add onion, carrots, celery and potatoes. Mix well to combine. In a small bowl, combine beef broth, parsley flakes, Italian seasoning, black pepper, and uncooked tapioca. Pour mixture over vegetables. Cover and coon on LOW for 8 hours. Mix well before serving. Serves 6 (1 1/2 cups) 5 points
1 1/2 pounds pork loins, lean, boneless -- cut into cubes
8 ounces canned pineapple chunks in juice -- undrained (unsweetened juice)
1 medium red bell pepper -- cut into squares OR green bell pepper
3 tablespoons brown sugar{substitute w/Brown Sugar Twin or Splenda, Carol}
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
2 cups cooked rice
In 3-1/2 to 4 quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce. Mix well. Cover; cook on LOW setting for 6 to 8 hours. About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice. Prepare rice 25 minutes before serving. Per Serving (excluding unknown items): 410 Calories; 8g Fat (17.4% calories from fat); 34g Protein; 49g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 841mg Sodium. ***Rice is counted in on the total.
1 1/2 lb. lean ground beef
3 tbs. white vinegar
1 tbs. chili powder
1 tsp. dried whole oregano
1/4 tsp. garlic powder
1 1/2 tsp. Salt
1/4 tsp. Pepper
1 1/4 cups chopped onion
1 med. green pepper, chopped
4 oz. canned chopped green chilies, drained (optional)
12 oz. canned whole kernel corn, drained
1 cup elbow macaroni, partially cooked, drained and rinsed
2 (14 oz.) cans tomatoes with juice, broken up
2 tsp. chili powder
1 tsp. parsley flakes
1/2 tsp. dried whole oregano
2 tsp. granulated sugar
1/2 tsp. Salt
1/4 tsp. Pepper
Mix first 7 ingredients in bowl. Scramble-fry in nonstick frying pan until browned. Drain. Put onion into 3 1/2 or 5 qt. slow cooker. Add green pepper, green chilies, corn and partially cooked macaroni. Add beef mixture. Stir. Combine remaining 7 ingredients in bowl. Stir well. Pour over top. Stir. Cover. Cook on LOW for 8 hrs. or on HIGH for 4 hrs. Per serving: 206 cal , 6.5 g fat, 874 mg sod, 16 g prot, 23 g carb Points: 5
4 cups vegetable or chicken broth
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots – sliced (1 cup)
2 medium celery stalks – chopped (1 cup)
1 medium onion – chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 ounces)
2 garlic cloves – finely chopped
1 can diced tomatoes (28 ounces) undrained*
1 1/2 cups uncooked rotini pasta – 4 ½ ounces
Shredded Parmesan if desired
Mix all ingredients in 4 – 5 quart slow cooker except pasta and cheese. Cover and cook on low heat setting 7-8 hours or until veggies are tender. Stir in pasta, cover and cook on high heat setting 15-20 minutes or until pasta is tender. Sprinkle each serving with cheese. (add points if necessary)
1/2 Cup Wild Rice – dry
1/2 Cup Shredded Carrot
3 Cans Fat-free Chicken Broth
1 Pound Boneless Skinless Chicken Breast Halves -- cut in 1" pieces
1/2 Cup Chopped Celery -- approx. 1 stalk
1/2 Cup Chopped Onion -- approx. 1 medium onion
8 Ounces Spinach Leaves, Whole
1 Cup Fat-free Sour Cream
1/2 Cup Flour
Stir together all ingredients except spinach, sour cream and flour in slow cooker. Cover; cook on LOW for 10-12 hrs. or until chicken and rice are tender. Just before serving, stir together sour cream and flour in small bowl until smooth. Increase heat to HIGH. Add the spinach and slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened and creamy (6 to 10 min.). Yield:"8 Cups" Per serving: 165 Calories (kcal); 1g Total Fat; 22g Protein; 20g Carbohydrate; 36mg Cholesterol; 272mg Sodium
1 lb. dried black-eyed peas (2 cups),sorted and rinsed
1 med. onion, chopped (1/2 cup)
6 cups water
1 tsp. salt
1/2 tsp. pepper
3/4 cup med. or hot salsa
Mix all ingredients except salsa in 3 1/2 qt. to 6 qt. slow cooker. Cover and cook on high 3-4 hrs. or until peas are tender. Stir in salsa. Cover and cook on HIGH about 10 min. or until hot. Per serving: cal 145, fat 1g, sat fat 0g, chol 0mg, sod 360mg, carb 35g,fiber 11g, prot 13g Points: 1
1 pound extra lean ham -- cut into 1/2" cubes (3 cups) *see note
2 cups water
1 cup dried navy beans
1 cup sliced celery
2 medium carrots -- sliced
1/4 teaspoon dried thyme leaves
1/4 teaspoon liquid smoke flavoring
1/4 cup chopped fresh parsley
*Note: I used extra lean ham it called for cooked ham. I believe they used extra lean cooked ham as per the Nutritional Values. In 3-1/2 to 4 quart slow cooker, combine all ingredients except parsley; mix well. Cover and cook on low setting for 10 to 12 hours. Just before serving, stir in parsley. 4 (1-1/4 cup) servings. Yield: "5 cups" Per Serving: 345 Calories; 6g Fat; 34g Protein; 38g Carbohydrate; 14g Dietary Fiber; 53mg Cholesterol; 1675mg Sodium. Serving Suggestion: Crusty French rolls and butter along with a glass of wine, plus a Fruit Crisp topped with whipped cream. NOTES : Please note the dry beans, I covered in water brought to boil and boiled 5 minutes. Took off heat, and let soak overnight.
1 pound well-trimmed beef cubes
3/4 cup each drained salsa and barbecue sauce
1 (1.25-ounce) packet reduced-sodium taco seasoning mix
2 cups frozen corn
2 (15-ounce) cans rinsed and drained black beans
1 (19-ounce) can rinsed and drained chickpeas or garbanzo beans
1/2 cup fresh cilantro
In a 3- or 4-quart slow cooker, combine beef, salsa, barbecue sauce, taco mix and corn; mix well. Cover and cook on high 3 to 4 hours or low 6 to 8 hours, or until meat is tender. Add beans and cilantro; mix well. Cover and let stand 5 minutes for beans to heat through. Serves 8 Nutrition information per serving: 301 calories; 23g protein; 5g fat; 40g carbohydrate; 35mg cholesterol; 1,002mg sodium; 11g fiber.
4 whole boneless skinless chicken breasts
12 ounces Mushrooms -- fresh
1 can 98% fat-free Cream of mushroom soup
1 can 98% fat-free Cream of chicken soup
1 can French Onion Soup
Celery -- chopped or Baby corn -- etc.
Cut chicken breasts into stew size chunks, and sauté while washing and cutting mushrooms in half. Then simply add all ingredients to chicken and simmer about 1 hour. You can also do this in a crock pot and simmer all day 'til dinner. Serve over rice, noodles or potatoes. Per Serving: 280 Calories; 3g Fat; 56g Protein; 4g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 161mg Sodium.
1 dozen frozen potato and cheddar cheese Pierogies
1 can (10 ¾ oz) low fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken
Preheat oven to 350*. Spray a 2-quart casserole with nonstick coating.. Thaw Pierogies in boiling water for 5 minutes, drain and place in the casserole dish. In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over Pierogies. Bake 15 minutes.
1 (1 1/2 lb.) lean boneless round tip steak
3 tbs. all-purpose flour
1/4 tsp. Pepper
1 (14 1/2 oz.) pkg. frozen chopped onion, celery, and pepper blend, thawed
2 tbs. low-sodium Worcestershire sauce
1 tbs. red wine vinegar
1/4 tsp. Salt
3 cups cooked long grain rice (cooked without salt or fat)
Trim fat from steak; cut steak into 1 1/2" pcs. Place steak in a 4 qt. electric slow cooker. Add flour and pepper; toss. Add tomato and next 4 ingredients and stir well. Cover and cook on HIGH 1 hr.; reduce heat to LOW and cook 7 hrs. or until steak is tender, stirring once. To serve, spoon evenly over 1/2 cup portions of rice. Per serving: cal 312, fat 5.1g, sat fat 1.8g, prot 27.9g, carb 36.5g, fiber 0.6g, chol 68mg, sod 225mg Points: 7
3/4 lb. turkey sausage
2 tomatoes, seeded and chopped
3 fresh tomatillos, husked and chopped
1 (19 oz.) can green enchilada sauce
1 clove garlic, crushed
1/4 tsp. Salt
1/8 tsp. ground black pepper
8 oz. lasagna noodles
1 cup low-fat or nonfat ricotta cheese
1 cup shredded reduced-fat jalapeno jack cheese
Chopped fresh cilantro
Crumble sausage into a slow cooker. Stir in tomatoes, tomatillos, enchilada sauce, garlic, salt, and pepper. Cover and cook on low 5 1/2 to 6 hrs. Preheat oven to 350* Grease a 13x9" baking dish. Cook lasagna noodles according to pkg. directions and drain. Spread about 1/2 cup turkey mixture in bottom of prepared pan; arrange alternate layers of noodles, ricotta cheese, and hot turkey mixture. Top with Jack cheese. Bake 25 to 30 min. or until bubbly around edges. Sprinkle with cilantro. Per serving: Cal 340 - Carb 36 g - Prot 21 g - Total fat 13 g - Sat fat 3 g - Cal from fat 117 - Chol 56 mg - Sodium 817 mg
1 15-oz. can red kidney beans, rinsed and drained
1 15-oz. can black beans, pinto beans, or great northern beans, rinsed and drained
3 cups water
1 14-1/2-oz. can Mexican-style stewed tomatoes
1 10-oz. package frozen whole kernel corn, thawed
2 medium carrots, sliced (1 cup)
1 large onion, chopped (1 cup)
1 4-oz. can chopped green chili peppers
2 tsp. instant beef or chicken bouillon granules or 2 vegetable bouillon cubes
1 to 2 tsp. chili powder
2 cloves garlic, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp. baking powder
Dash salt
Dash pepper
1 beaten egg white
2 Tbs. Milk
1 Tbs. cooking oil
In a 3-1/2- or 4-quart electric crockery cooker combine canned beans, water, tomatoes, corn, carrots, onion, undrained chili peppers, bouillon granules or cubes, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In another small mixing bowl combine egg white, milk, and cooking oil. Add egg-white mixture to flour mixture; stir with a fork just until combined. If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Drop dumpling mixture in 8 rounded teaspoons atop the stew. Cover; cook for 30 minutes more (do not lift cover). Per serving: 391 cal., 6 g fat (1 g sat. fat), 1 mg chol., 1,471 mg sodium, 77 g carbo., 12 g fiber, 22 g pro. Points: 8
In 3½ to 4 quart slow cooker, combine bell pepper, onion and garlic. In medium bowl, combine corn meal, chili powder, oregano, cumin and salt; mix well. Add chicken ; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Add picante sauce, beans and tomatoes; stir gently to mix. Cook on low setting for 6-8 hrs. For a spicier chili, use 3 tablespoons of chili powder. For a less spicy recipe, use mild picante sauce or salsa. Yield: "1 1/3 Cups" Per Serving (NOTES : 280 cal., 8 g. fat, 60 mg chol., 1330 mg. sod., 29 g. carb, 7 g.fiber, 5 g. sugars= 1 1/2 starch, 1 veg., 2 lean meat, 1/2 fat=5.5 WW points
Vegetable cooking spray
2 lbs. ground round (I used 93% lean ground beef)
3 slices light bread, crumbled (1 cup)
1 cup chopped onion (about 1 medium)
1/2 cup fat-free egg substitute
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup ketchup
1/2 cup thick and chunky salsa (I used chili sauce)
Coat 3 1/2-quart slow cooker with cooking spray. Tear off two lengths of aluminum foil long enough to fit in bottom of cooker and extend 3 inches over each side of cooker. Fold each foil strip lengthwise to form 2-inch-wide strips. Arrange foil strips in a cross fashion in cooker, pressing strip in bottom of cooker and extending ends over sides of cooker. Combine beef and next 5 ingredients; shape mixture into a loaf the shape of the slow cooker container. Place loaf in slow cooker over foil strips. (Foil strips become "handles" to remove meat loaf from slow cooker.)Make a shallow indention on top of meat loaf. Combine ketchup and salsa (chili sauce); pour over meat loaf. Cover and cook on low heat 8 hours or on high heat 3 1/2 to 4 hours. Use foil strips to lift meat loaf from cooker. Let meat loaf stand 10 minutes before serving. Yield: 8 servings/4 points. 209 calories;9.8g carbohydrate;6.0g fat;1.1g fiber;27.9g protein; 66mg cholesterol; 415 mg sodium; 31mg calcium;3.1mg iron.
3/4 LB(s) boneless, skinless chicken breast(s), cut into 1-inch cubes
3 small sweet potatoes, or 2 medium, peeled and cut into 1-inch cubes
1 large onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp. dried oregano
1/2 tsp. ground cumin
1 1/2 cup(s) frozen corn kernels, not thawed
Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours. Stir in corn; cover and cook on high heat setting until chicken is no longer pink in the center and vegetables are tender, about 30 minutes. Yields about 1 1/4 cups per serving. Serves | 4 POINTS per serving | 6
1 cup (one 8-ounce can) tomatoes, finely chopped and undrained
1 (10 3/4-ounce) can Healthy Request Tomato Soup
1 1/2 teaspoons Italian seasoning
1/2 teaspoon dried minced garlic
1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
1/2 cup chopped green bell pepper
1/2 cup chopped onion
16 ounces skinned and boned uncooked chicken breast, cut into 4 pieces
In a slow cooker container sprayed with olive oil-flavored cooking spray, combine undrained tomatoes, tomato soup, Italian seasoning, and garlic. Stir in mushrooms, green pepper, and onion. Add chicken pieces. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. When serving, evenly spoon sauce over chicken. Serves 4 Each serving equals: 204 Calories - 4 gm Fat - 25 gm Protein - 17 gm Carbohydrate - 531 mg Sodium - 29 mg Calcium - 2 gm Fiber Weight Watchers: 4 Points
3 pounds beef pot roast
1 small onion – chopped
1 package brown gravy mix
1 cup water
1/4 cup ketchup
1/4 cup dry red wine
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
Salt
Freshly ground black pepper
Fresh parsley -- for garnish, -- chopped
Sprinkle meat with salt and pepper. Place in crockpot. Combine the remaining ingredients, except parsley, and pour over meat. Cover and cook on low 10 hrs. Remove the meat and slice. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley. Serving size (1/12 recipe) Per serving: 252.6 Calories, 17.8g Fat, 0.3g Fiber Weight Watcher Points: 6
2 tbs. Butter
1 (20 oz pkg) boneless skinless chicken thighs, cut into bite-size pcs.
1 cup stir-fry seasoning sauce
1 (5 oz.) can water chestnuts, drained
1 med. (1/2 cup) onion, sliced
1 (16 oz.) pkg fresh stir-fry vegetables (celery, carrots, broccoli and pea pods)
1/2 cup whole cashews (optional)
1 (8 oz.) pkg. lo mien noodles
Melt butter in 10" skillet until sizzling; add chicken pcs. Cook over med.-high heat, turning occasionally, until chicken is browned (5 to 7 min.) Place in slow cooker. Add stir-fry seasoning sauce, water chestnuts and onion. Cover; cook on LOW heat setting for 4-6 hrs. Increase heat setting to HIGH 30 min. before serving. Add stir-fry vegetables; stir. Cover; cook 30 min., stirring once, until vegetables are crispy tender. Stir in cashews just before serving, if desired. Meanwhile, cook lo mien noodles according to pkg. directions. To serve, spoon stir-fry chicken and vegetables mixture over noodles. Per serving: cal 430, pro 28g, carb 52g, fiber 5g, fat 13g, chol 90mg, sod 1790mg Points: 9 This can be made with frozen stir-fry vegetables. Increase the heat setting to HIGH and cook for 45 min. to 1 hr. until vegetables are tender.
1 1/2 lbs. Top Round Steak -- 1/2" inch thick.
4 slices reduced fat bacon
3/4 cup celery -- diced
3/4 cup onion -- diced
1/2 cup green bell pepper -- diced
10 ounces Beef gravy
Garlic powder to taste -- if desired.
Cut steak into four equal size pieces. Lightly sprinkle with garlic powder. Place one bacon slice on each piece of meat. Mix celery, onion and green pepper in medium bowl; place about 1/2 cup of mixture on each piece of meat. Roll up meat; secure ends with wooden toothpicks. Set on a paper towel to absorb any extra meat juice. Place steak rolls in crock-pot. Pour gravy evenly over steak rolls to thoroughly moisten. Cover crock-pot and cook on Low 8 to 10 hours OR High 4 to 5 hours. Skim off any fat before serving. Per Serving: 254 Calories; 13g Fat; 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 501mg Sodium.
8 oz. mushrooms, sliced
2 tsp. olive oil
2 soy-sausage patties (or regular breakfast sausage)
1 can (28 oz.) plum tomatoes, cut-up
1 can (6 oz.) low-sodium tomato paste
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 cup dry white wine
1 pkg. (20 oz.) low-fat cheese stuffed pasta shells
Snipped fresh Italian parsley, for garnish
Sauté the mushrooms in oil in a nonstick skillet, until golden, about 5 min. Transfer them to the crockery pot. In the same skillet, cook the sausage patties for 6 min. Remove them from the skillet, and cut them into 1/4" cubes. Place the pcs. in the crockery pot. Stir in the tomatoes, tomato paste, oregano, garlic, and wine. Cover and cook on high for 3 1/2-5 hrs. Add the shells to the sauce, making certain to cover them with sauce. Cover and cook until the shells are thoroughly hot, about 1 hr. Garnish with the parsley. Per serving: 212 cal , 6.9g fat , 1.9 g sat fat , 8.3 mg chol , 584 mg sod, 3.4 g fib Points: 4.5
1/2 cup Dry navy beans
Water
4 cups Chicken broth
3/4 cup Carrot -- sliced, peeled
1/2 cup Potato -- sliced with peel
1 tablespoon Corn oil
1/2 cup Onion -- sliced
2 cups canned Italian tomatoes -- undrained
2 cups Cabbage -- sliced thinly
1 cup Zucchini -- sliced
1/2 cup Celery -- sliced
1/2 cup canned chickpeas -- (garbanzo beans)- drained canned
1/2 cup Rotini or other pasta -- uncooked
1 tablespoon fresh parsley -- finely minced fresh
2 teaspoons Dried basil -- crumbled
1/4 teaspoon Salt
1/4 teaspoon Ground pepper -- freshly
Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remove pan from heat, cover, and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat oil in a small skillet and sauté onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot. Per Serving: 212 Calories; 4g Fat; 11g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 862mg Sodium. WW Points = 3
16 ounces ground 90% lean turkey or beef
3 cups (15 ounces) sliced raw potatoes
1-1/2 cups chopped celery
2 cups sliced carrots
1 cup chopped onion
1-1/2 cups frozen peas
2 teaspoons Italian seasoning
1-3/4 cups (one 15 ounce can) Hunt's Chunky Tomato Sauce
In a large skillet sprayed with butter-flavored cooking spray, brown meat. Meanwhile place potatoes, celery, carrots, and onion in Crock-Pot container. Sprinkle peas over top. Spoon browned meat over vegetables. Stir Italian seasoning into tomato sauce. Evenly pour sauce over meat. Cover. Cook on LOW 6 to 8 hours. Stir well just before serving. 258 Calories; 8 gm Fat; 18 gm Protein; 29 gm Carbohydrate; 559 mg. Sodium; 4 gm Fiber Serves 6 (1-1/4 cups)
3 pounds chicken wings -- (about 28 wings pieces) or 18 drumettes
1 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup water
1/4 cup white vinegar
1 1/2 tablespoons ketchup
1/4 cup soy sauce
1/4 teaspoon garlic powder
1 tablespoon onion flakes
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Discard tip and cut wings apart at joint. Place chicken pieces in 5 quart slow cooker. Mix brown sugar and flour well in saucepan. Add water, vinegar and ketchup. Stir. Add remaining 5 ingredients. Heat and stir until boiling and thickened. Pour over wings. Cover. Cook on LOW for 8 or 9 hours or on HIGH for 4 to 4-1/2 hours until tender. Serve from slow cooker or remover to platter. Makes 28 wing pieces or about 18 drumettes. Per Serving (excluding unknown items): 95 Calories; 4g Fat; 5g Protein; 9g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 218mg Sodium. NOTES : 1 wing pieces using MC Nutritional Values = 2 points I usually purchase wings already separated and tips removed.
16 oz extra lean ground turkey or beef
1 cup crushed pineapple, packed in fruit juice, undrained
1 3/4 cups tomato sauce
2 TBSP brown sugar twin
1 TBSP reduced sodium soy sauce
1 1/2 cups chopped green pepper
1 cup chopped onion
2 tsp. dried parsley flakes
1 1/3 cups uncooked instant rice
In a large skillet sprayed with butter-flavored cooking spray, brown meat. Spray a slow cooker container with butter-flavored spray. In prepared container, combine undrained pineapple, tomato sauce, brown sugar, and soy sauce. Stir in green pepper, onion, and parsley flakes. Add browned meat and uncooked rice. Mix well to combine. Cover and cook on low for 6 hours. Mix well before serving. Serves 6 (1 cup) servings 239 Calories, 7 grm fat, 16 gm protein, 28 gm carbs, 587 mg sodium, 31 mg calcium, 3 gm fiber. WW: 5 points
1 Package Taco Seasoning Mix
8 oz Apricot Jam
12 oz Salsa
1 1/2 Pounds Chicken Pieces
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For the crockpot: Put chicken in the bottom of the pot, pour over the remaining ingredients (mixed) and cook until the chicken is done! SIMPLE!
1 package of stove top stuffing mix
4-6 boneless/skinless chicken breasts
4 slices of Swiss cheese
1 can of reduced fat cream of mushroom soup
Take 1 package of stove top stuffing mix and mix both drypackets together. Do not add water yet. Place in a sprayed (with Pam) crockpot. Place the 4-6 boneless, skinless chicken breasts on top of the stuffing. Place the Swiss Cheese on top of the chicken and then spread the reduced fat cream of mushroom soup on top of the chicken and cheese. Spread evenly. Drizzle 1/4 - 1/2 cup of warm water around the edges. Cook on low in crockpot all day. If you don't use or have a crockpot you can cook it in the oven at 350 degrees for an hour.
1 1/2 lb. beef top round steak (1/2" thick), cut into serving-size pcs.
2 cups sliced onions
1 (4.5 oz.) jar whole mushrooms, drained
1 (10 3/4 oz.) can condensed beef broth
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 cup water
2 tbs. Cornstarch
Heat oven to 325*. In large ovenproof skillet, Dutch oven or baking dish, combine all ingredients except water and cornstarch; mix well. Cover. Bake at 325* for 2 1/2-3 hrs. or until beef is tender. In small bowl, combine water and cornstarch; stir into beef mixture. Bake an additional 15 min. or until gravy has thickened. Per serving: cal 180 , fat 4 g, sat fat 1g, chol 60 mg, sod 440 mg , carb 8 g, fib 1 g, prot 27 g Points: 4
1 1/2 lb. beef boneless round steak, about 3/4" thick
1/2 tsp. prepared seasoned salt
6 to 8 new potatoes, cut into fourths
1 1/2 cups baby-cut carrots
1 med. onion, sliced
1 can (14 1/2 oz.) diced tomatoes with
basil, garlic and oregano, undrained
1 jar (12 oz) home-style beef gravy
Chopped fresh parsley, if desired
Remove excess from beef. Cut beef into 6 serving pcs. Spray 12" skillet with cooking spray; heat over med.-high heat. Sprinkle beef with seasoned salt. Cook beef in skillet about 8 min., turning once, until brown. Layer potatoes, carrots, beef and onion in 3 1/2 to 6 qt. slow cooker. Mix tomatoes and gravy; spoon over beef and vegetables. Cover and cook on LOW 7-9 hrs. or until beef and vegetables are tender. Sprinkle with parsley. Per serving: cal 275, fat 5g, sat fat 2g, chol 60mg, sod 600mg, carb 34g, fiber 4g, prot 28g Points: 5
1 lb. boneless, skinless turkey breast
2 leeks
2 stalks celery, chopped
1 tbs. chopped fresh tarragon
2 tbs. Dijon mustard
1 tbs. fresh lemon juice
1 tbs. brown sugar
1 tsp. instant chicken bouillon granules
1/4 tsp. Salt
1/8 tsp. ground black pepper
2 tbs. Cornstarch
2 tbs. cold water
6 to 8 oz. fettucine or med. masta shells
Cut turkey into thin strips, about 1 x 1/4". Trim leeks; halve lengthwise. Rinse and slice. Combine turkey and leeks in a 3 1/2 qt. slow cooker with celery. In a small bowl, combine tarragon, lemon juice, mustard, brown sugar, bouillon granules, salt, and pepper. Spoon over turkey. Cover and cook on LOW 4 1/2 to 5 hrs. or until turkey and vegetables are tender. Turn control to HIGH. Dissolve cornstarch in a small bowl. Stir into cooking juices in slow cooker. Cover and cook on HIGH 20-30 min. or until thickened. Cook pasta according to pkg. directions and drain. Spoon turkey mixture over cooked pasta. Per serving: cal 271, carb 48g, pro 41g, fat 1g, sat fat 0g, chol 90mg, sod 280mg Points: 6
1 LB Flank Steak
1/4 C Soy Sauce
1C Pineapple Chunks in Juice – Drained, 1/4 cup juice reserved
1 Tsp. Ginger Root – grated
1 Tbs. Sugar
1 Tbsp. Oil
2 Clove Garlic – crushed
3 Tbs. Cornstarch
3 Tbs. Water
Cut meat into 1/8-inch slices and place in a low cooker. In a small bowl, combine soy sauce, reserved pineapple juice, gingerroot, sugar oil and garlic. Pour sauce mixture over meat. Cover and cook on LOW 6 to 7 hours. Turn control to HIGH. Stir in pineapple. Combine cornstarch and water in a small bowl; add to cooker. Cook, stirring, until slightly thickened. Serve over rice..................... Per Serving (excluding unknown items): 210 Calories; 10g Fat (44.0% calories from fat); 15g Protein; 14g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 740mg Sodium.
1 1/2 lb. beef top round steak, trimmed, cut into 3/4" cubes
1 small onion, finely chopped
2 garlic cloves, minced
1 (28 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 (15.5 oz. or 16 oz.) can pinto beans, undrained
1 (4.5 oz.) can chopped green chilies
3 tsp. chili powder
1 tsp. Cumin
Toppings: (Not included in analysis) Sour cream, Shredded Cheddar cheese, Sliced green onions In 4-6 qt. slow cooker, combine all chili ingredients; mix well. Cover; cook on LOW for 8-10 hrs. To serve, ladle chili into bowls. Add toppings, if desired. Per serving: cal 330, fat 10g, sat fat 5g, chol 75mg, carb 27g, fib 7g, prot 32g Points: 6
1 15-oz. can red kidney beans, rinsed and drained
1 15-oz. can black beans rinsed and drained
3 cups water
1 14 1/2-oz. can Mexican-style stewed tomatoes
1 10-oz. package frozen whole kernel corn, thawed
2 medium carrots, sliced (1 cup)
1 large onion, chopped (1 cup)
1 4-oz. can chopped green chili peppers
2 tsp. chicken bouillon granules
1 to 2 tsp. chili powder
2 cloves garlic, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp. baking powder
Dash salt
Dash pepper
1 beaten egg white
2 Tbs. Milk
1 Tbs. cooking oil
In a 3-1/2- or 4-quart electric crockery cooker combine canned beans, water, tomatoes, corn, carrots, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In another small mixing bowl combine egg white, milk, and cooking oil. Add egg-white mixture to flour mixture; stir with a fork just till combined. If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Drop dumpling mixture in 8 rounded teaspoons atop the stew. Cover; cook for 30 minutes more (do not lift cover). Makes 4 servings. POINTS: 6 (Calories 391, Fat 6g, Fiber 12g)
2 cups converted rice, uncooked; Uncle Ben's
28 ounces diced tomatoes, Hunt's
6 ounces tomato paste
3 cups hot water
1 package taco seasoning mix
1 pound boneless & skinless chicken breast -- cut in 1/2" cubes
2 medium onions -- chopped
1 medium green bell pepper -- chopped
4 ounces green chiles -- diced
3/4 teaspoon garlic pepper
In a slow cooker mix together all ingredients except the chiles and garlic pepper. Cover and cook on low heat for 4 to 4 1/2 hours or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy. Stir in the chiles and garlic pepper. Serve at once. Calories: 174.3 Fat grams: 1.1 Fiber grams: 3.0 W/W Points: 3
2 lbs. turkey breast tenderloins
1/4 tsp. seasoned salt
1/4 tsp. pepper
1 med. onion, chopped (1/2 cup)
1/3 cup water
2 envelopes (1 1/4 oz. each) taco seasoning mix
16 flour tortillas (8-10" in diameter)
2 cups bite-size pcs. lettuce
2 cups shredded Cheddar cheese (8 oz.)
Place turkey in 3 1/2-4 qt. Slow cooker. Sprinkle with seasoned salt and pepper. Add onion and water. Cover and cook on LOW 6-7 hrs. or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey from slow cooker. Shred turkey, using 2 forks. Measure liquid from slow cooker; add enough water to liquid to measure 2 cups. Mix seasoning mixes (dry) and liquid mixture in slow cooker. Stir in shredded turkey. Cover and cook on LOW 1 hr. Spoon about 1/4 cup turkey onto center of each tortilla; top with lettuce and cheese. Roll up tortillas. Per wrap. cal 260, fat 8g, sat fat 4g, chol 50mg, sod 540mg, carb 28g, fiber 2g, prot 22g Points: 5
1 (1 to 1 1/4 lb.) beef flank steak
1 yellow bell pepper
1 green bell pepper
1/4 tsp. Salt
1/2 tsp. red pepper flakes
3 green onions, including some tops, chopped
2 tbsp. soy sauce
2 med. tomatoes, chopped
Trim all visible fat from steak. Place steak in a 3 1/2 qt. slow cooker. Remove stems and seeds from yellow and green bell peppers; cut into strips. Arrange bell peppers on steak. Sprinkle with salt. Top with red pepper flakes, green onions, soy sauce, and tomatoes. Cover and cook on lOW 6-7 hrs. or until steak is tender. Per serving: cal 163, carb 5g, prot 21g, fat 7g, sat fat 3g, chol 45mg, sod 590mg Points: 4
4 cups crushed tomatoes
1 1/4 cups vegetable broth
2 med. onions, finely chopped
3 cloves garlic, minced
2 dried cayenne peppers, minced, or 2 tsp. crushed red pepper flakes
1 tbs. dried parsley
6 corn tortillas, cut into 3/4" strips
1 cup (4 oz.) shredded Monterey Jack cheese
Combine first 6 ingredients in the slow cooker. Cover and cook on LOW 7-9 hrs. or on HIGH 3 1/2 to 5 hrs. Place the tortillas on the baking sheet, and mix them with the olive oil spray. Broil them until they're crisp and golden, about 5 min. Divide the soup among 6 bowls, and top each serving with tortilla strips and cheese. Per serving: 210 cal , 6.6 g fat , 3.7 g sat fat , 17 mg chol , 421mg sod, 3.7 g fib Points: 4.5
6 whole chicken legs -- not leg quarters
1/2 cup soy sauce
1/4 cup light brown sugar
2 cloves garlic -- minced
1 8 oz can tomato sauce
Remove skin from chicken. Use a paper towel to make this slippery task easier. It grips the chicken like magic! Place chicken in a slow cooker. In a medium bowl combine soy sauce, brown sugar, garlic, and tomato sauce and stir well. Pour sauce over chicken. Cover and cook on low about 6 - 8 hours or until chicken is tender. Serve with rice. Sometimes I like to use 12 boneless thighs and break it into bite-sized chunks when tender, then throw in a bag of frozen oriental vegetables. You can thicken the sauce with a bit of cornstarch, if desired. Yield: 6 - 8 servings This freeze well.
2 Cans cream of celery soup
1/3 Cup dry sherry
2/3 Cup skim milk
2 Tablespoons parsley flakes
10 Ounces frozen peas
2 Cans tuna -- drained
10 Ounces egg noodles -- cooked (no yolk)
2 Tablespoons light margarine
1 Dash curry powder -- (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased crock-pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender. )
1 1/2 cups diced cooked turkey breast (8 ounces)
10 slices reduced-calorie bread, made into soft crumbs
3/4 cup celery
1/4 cup chopped onion
2 cups Campbell's Healthy Request chicken broth (16-ounce can)
3 tablespoons all-purpose flour
1/2 teaspoon Poultry Seasoning
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
In a slow cooker container, combine turkey, bread crumbs, celery and onion. In a covered jar, combine chicken broth and flour. Shake well. Pour mixture into a medium saucepan sprayed with butter-flavored cooking spray. Cook over medium heat, stirring often, until mixture thickens. Stir in Poultry Seasoning, black pepper and parsley flakes. Pour broth mixture over turkey mixture. Mix well to combine. Cover and cook on low 6 to 8 hours. Serves 6 (1 cup). Each serving equals: 145 calories, 1 gram fat, 18 grams protein, 16 grams carbohydrates, 343 milligrams sodium and 1 gram fiber. POINTS: 3 Hint: 1. If you don't have leftovers, purchase a chunk of cooked turkey breast from you local deli.
1 pound turkey thighs, boned, skinned -- cut into 1" pieces (2 medium)
2 small red potatoes -- cubed (or white)
1 3/4 cups fat-free reduced-sodium chicken broth
1 1/2 cups frozen corn
1 cup chopped onion
1 cup water
8 ounces no salt added tomato sauce -- (1 can)
1/4 cup tomato paste
2 tablespoons Dijon mustard
1 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup finely chopped fresh parsley
Combine all ingredients, except parsley, in slow cooker. Cover and cook on LOW 9 to 10 hours. Stir in parsley; serve. Makes 6 servings. Per Serving: 223 Calories; 8g Fat; 52g Protein; 22g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 415mg Sodium. Serving Ideas : Serve this soup with thickly sliced whole grain bread for a nutritious and hearty weeknight dinner.
1 pound boneless skinless chicken breasts, cut into 1 inch
1 can (15 1/2 ounces) red kidney beans, rinsed & drained
1 can (15 oz each) Italian-style stewed tomatoes
1 jar (4 1/2 oz) sliced mushrooms, drained
1 med. green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
4 cloves garlic, minced
1 cup water
1 tsp. dried Italian seasoning
6 oz thin spaghetti, broken into halves
Place all ingredients except spaghetti in slow cooker. Cover and cook on LOW for 4 hours or until veggies are tender. Turn to HIGH. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes or until pasta is tender. Garnish with basil and bell pepper strips, if desired. Cal per serving: 272 Fat 2 g Dietary fiber: 6 g 4 Points per 1 ½ cups ---- SERVES 8
4 Cups diced peeled potatoes
1 1/2 cups frozen whole kernel corn
4 medium tomatoes, seeded and diced
1 cup sliced carrots
1/2 chopped onion
3/4 Teaspoon Salt
1/2 Teaspoon Sugar
1/2 Teaspoon Dill weed
1/8 Teaspoon pepper
Combine all ingredients in a slow cooker. Cover and cook on on low for 5 to 6 hours or until vegetables are tender. Yield 8 (1 cup each) serving Per serving Calories: 116 Fat: 1g (sat: trace) Fiber: 4g Chol: 0 Sod: 243mg Carb: 27g Prot: 3g WW POINTS – 2
16 ounces navy beans -- rinsed
8 cups water
1 cup carrots -- finely chopped
1 cup celery -- finely chopped & leaves
1/2 cup onion -- finely chopped
1 cup tomato vegetable cocktail juice
1 tablespoon chicken-flavor instant bouillon
1/8 teaspoon crushed red pepper flakes
In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes; remove from heat. Let stand 1-1/2 hours or until beans are tender. In slow cooker, combine beans (and water) and all remaining ingredients; mix well. Cover and cook on low setting for 6 to 8 hours or until beans and vegetables are very tender. 8 (1 cup) servings. Per Serving: 211 Calories; 1g Fat; 13g Protein; 39g Carbohydrate; 15g Dietary Fiber; trace Cholesterol; 284mg Sodium.
30 ounces great northern beans, canned -- (2 - 15 oz. cans) rinsed and drained
1 cup finely chopped yellow onion
4 1/2 ounces diced green chiles -- (1 can)
1 teaspoon ground cumin – divided
1/2 teaspoon garlic powder
14 1/2 ounces fat-free chicken broth -- (1 can)
1/4 cup chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil
1/3 cup sour cream – optional
Combine beans, onion, chilies, 1/2 teaspoon cumin and garlic powder in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours. Stir in cilantro, olive oil and remaining 1/2 teaspoon cumin. Garnish with sour cream, if desired. Makes 5 servings. Per Serving: 280 Calories; 7g Fat; 17g Protein; 42g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol; 222mg Sodium.
1 pound dry great northern beans, rinsed and sorted
4 cups chicken broth
2 cups chopped onions
3 garlic cloves, minced
2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1 can (4-oz) chopped green chilies
½ pound boneless skinless chicken breasts, grilled and cubed
1 teaspoon salt
Place beans in a soup kettle or Dutch oven; add water to cover by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. Place beans in a slow cooker. Add the broth, onions, garlic, and seasonings. Cover and cook on low for 7-8 hours or until beans are almost tender. Add the chilies, chicken and salt; cover and cook for 1 hour or until the beans are tender. Serve with cheese (if desired – must add the points!) 6 servings (1-1/3 cups) 384 calories; 5 grams fat; 16 grams fiber
20 ounces (2 16 oz cans) great northern beans rinsed and drained
1 3/4 cups (one 15 oz can) Hunts Tomato Sauce
2 tbs. Brown Sugar Twin
l tbs. prepared mustard
l tsp. dried parsley flakes
12 oz Healthy Choice 97% fat free frankfurters diced
1/2 cup chopped onion
In a slow cooker container, combine great northern beans, tomato sauce, brown sugar twin, mustard, and parsley flakes. Add frankfurters and onion. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving.
Serves 6 (1 cup) Each serving equals: 193 Calories l gm fat, 16 gm pr, 30 gm ca, 978 mg. So
70 mg Cl 7 gm Fi WW: 3.5 points