I love using my crockpot. I found this is in Fix it an Forget it Lightly compiled by Phyllis Pellman Good. The recipe is submitted by Ann Van Doren Lady Lake, FL.
Makes 4 servings. 4 boneless, skinless chicken breast halves 1 medium onion, thinly sliced 1/4 orange juice concentrate 1 tsp poultry seasoning 1/2 tsp salt (may be omitted.) 11 oz can mandarain oranges drained, with 3 Tbsp liquid reserved 2 Tbsp Flour
1.Place chicken in slow cooker5 2. Combine onion, orange juice concentrate, poultry seasoning and salt if desired 3. Cover, Cook on low 4-5 hours 4. Remove chicken keep warm and reserve juices 5. In saucepan, combine 3 Tbsp reserved mandarin orange juice and flour. Sir until smooth 6. Stir in chicken cooking juices. Bring to a boil. Stir and cook for 2 minutes to thicken 7. Stir in mandarin oranges. Pour over chicken 8. Serve over rice or pasta
Per serving: 240 calories, 3.5 total fat, 1g sat, 0 trans, 75 mg cholesterol, 360 mg sodium, 25 g total carbohydrate, 1 g fiber 20 g sugar, 28 g protein, 10 % Vitamin A, 30% C,4% DV, 10% Calcium,10% Iron
The recipe does not specify, but I would suggest that the rice or pasta served if chosen, would Count according to its own nutritive value.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
CROCKPOT RANCH & POTATOES From the kitchen of LAZZAROR Servings | 4
Ingredients 1 lb. chicken breast, cubed 20 oz. peeled, cubed potatoes, parboiled for 10-15 mintes. 1 can FF cream of chicken soup 1 pkg. Hidden Valley Ranch salad dressing mix 1/4 c. chopped onion
Instructions Spray inside of crock pot with Pam. Mix all ingredients in a large bowl and put into crock pot. Cook on low 6-8 hours.
Special Notes The first time I made this the potatoes didn't get cooked well. The second time I made it, I parboiled the potatoes for about 10-15 minutes before putting in slow cooker, and they turned out perfectly.
Edited by: PERSISTENCEMIMI at: 2/1/2010 (12:55)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
CROCKPOT FROZEN CHICKEN BREASTS WITH DRESSING Posted by dctio35
Put in 2 frozen boneless skinless chicken breasts in the crocpot and pour over them some Newman's Own light honey mustard salad dressing. Can I just say YUM!
I'll celebrate 9 years of maintenance on July 2nd, 2012!
White Bean and Ground Turkey Breast Slow Cooker Chipotle Chili Posted by RSPIER
Value: 8 Servings: 6
Ingredients
1 spray(s) cooking spray 2 pound(s) uncooked ground turkey breast 1 large onion(s), chopped 2 medium garlic clove(s), chopped 32 oz fat-free chicken broth 1 tsp ground cumin 1 tsp dried oregano 1 tsp chili powder, chipotle variety 30 oz canned white beans, drained and rinsed 3 Tbsp fresh lime juice 1/4 cup(s) cilantro, fresh, coarsely chopped (plus extra for garnish)
Instructions
Coat a large skillet with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; drain off any fat.
Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. Yields about 1 cup per serving.
Note - I used a low-sodium chicken STOCK and not broth.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
3 cups diced cooked chicken 2 cups frozen corn 1 can black beans, rinsed and drained 1 large onion, diced 2 garlic cloves, minced 4 cups chicken broth 1 can tomatoes with green chili’s (like Rotel`) 1 can of diced tomatoes – placed in blender to make a puree (must do this step) 1 tsp salt 2 tsp cumin 1 tsp chili powder 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 bay leaf ½ tsp oregano
Place all ingredients into crockpot. Cook on High for 6 hours.
Serve with ff shredded cheese and ff sour cream.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
2 pounds ground beef 1 large onion, diced 2 garlic cloves, minced 1 cup water 4 ounce diced green chilies 2 tablespoons chili powder 2 teaspoons salt 2 teaspoons ground cumin 1 teaspoon pepper 1 can of corn, drained 1 can kidney beans, drained 1 can black beans, drained 1 can red beans, drained 2 cans tomato paste 1 (14 ounce) can diced tomatoes 1 can diced tomatoes chili ready 1 can tomatoes with mild chili’s
- Brown ground beef, onion and garlic in skillet. Drain and place in crock-pot on high - Stir in rest of ingredients. - Cook on high for 2-3 hours or low 4-6 hours. I actually make it in the morning and let it cook on low all day while at work. - You can also cook on the stove for several hours if you don’t have a crock-pot. - Serve with shredded cheese, sour cream and diced scallions.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
2 Cups of steel cut oats 1 12 oz. can ff evaporated milk 1 15 oz. can pumpkin 5 1/2 Cups water 2 tsp. pumpkin pie spice (more to taste) add sweetener to taste when eating
Put all in crockpot, stir til all pumpkin is mixed in..cook on low for 4-6 hours.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
1 lb ground beef (cooked and drain) 1 bag of little Smokies 1 can Kidney Beans 1 can Great Northern 1 can Navy Beans 1 can Black Beans 1 can Rotel Tomatoes (hot or mild) 1 can Hoppin Johns Soup (I found mine at Krogers) 2 cans Tomato Soup 1 can French Green Beans 1 can Corn
Do not drain the above cans, place in LARGE Crock Pot and let cook.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
BEEF POT ROAST 8 servings By Sandra Lee From her cookbook Semi-Homemade, Fast-Fix Family Favorites, page 224
I've made this recipe yesterday and it was amazing! The best Beef Pot Roast I've ever made or ate. Great for company Very easy to make Can be frozen for later use
INGREDIENTS
1 bag (12- ounce) frozen onions (I used 1 large FRESH onion, chopped) 1 bag (8-ounce) frozen carrot slices (I used about 8 FRESH carrots, peeled and sliced) 4 pounds beef chuck roast Salt and ground black pepper to taste 2 tablespoons vegetable oil, "Wesson" 1 can (10.75 - ounce) condensed cream of celery soup, "Cambell's" (I used healthy choice) 1 packet (1-ounce) onion soup mix, Lipton 1 cup reduced-sodium beef broth, "Swanson" 1/4 cup steak sauce, "A1 steack sauce"
DIRECTIONS
1. In a 4-to 5-quart slow cooker (I used 6 quarts slow cooker), combine frozen onions and carrots. 2.Season roast with salt and pepper. In a large skillet heat oil over medium-high heat. Cook roast in hot oil over medium-high heat until brown on all sides. Place in slow cooker on top of onions and carrots. 3. In a medium bowl, stir together cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. 4. Cover and cook on high heat setting for 3 to 4 hours OR low heat setting for 8 to 9 hours (I cooked the first hour on HIGH setting, and then continued with low setting for 8 more hours (or more...) untill the meat was really soft.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Put all items (excluding cheese) into Crock Pot, set for 8 hours on low. Once ready to serve, top with a small amount of cheese.
Special Notes:
I use a liner in the crock pot for eash clean up. Today I added 3 oz of grilled chicken to the soup for lunch - it was good. This recipe was created with recipe manager - please note grilled chicken will increase the points. I would add it per bowl. Lasts me about a week with one bowl a day.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
I've made this stew (cholent) and it was wonderful!
Ingredients
250 g (about 8 ounces) white beans (lima beans) 250 g (about 8 ounces) brown beans (kidney beans) 3 onions, chopped A little olive oil (1 tbs. will be enough) 11-13 potatoes (or less) 1 1/2 kilo (about 3 pounds) beef stew 1 turkey neck (or more) 1 kabanus sausage (or smoked turkeysausage or regulare low fat turkey sausage) 5 pitted prunes (dried plums) 5 garlic cloves, minced 2 tablespoons chicken powder ( or use low sodium chicken broth instead of the chicken powder and the water) Salt and pepper to taste 2 tablespoons sugar (NOT substitute sugar, but real sugar) 6 eggs 1/2 cup tea, optional (for a darker color for the eggs)
Dierctions
Saute the onions with the olive oil. Put all ingredients in the slow cooker except the sugar. Cover with water and chicken powder or chicken broth.
Cook the sugar on low-medium heat the sugar until it becomes liquid and carmalized. Pour over all the ingredients.
Cook for 12 hours on low. * I usually cook on high for the first hour, for safty, and then switch to low.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Crockpot TACO SOUP (Chicken) Posted by irishcardinal
3 FROZEN chicken breasts 1 envelope ranch dressing mix 1 envelope taco seasoning mix 1 medium onion, diced 1 can rotel tomatoes 1 can black beans 1 can cannelli (or any white) beans 1 can kidney beans 1 can vegetarian baked beans 1 can kernel corn
Put everything in crockpot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir, and eat.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Directions 1. Cut chicken breasts into 1-inch cubes. 2. Place olive oil in frying pan and heat on medium. Add chicken, garlic, and onion. Saute for 10 minutes or until chicken is brown on all sides and onion is transparent. 3. Place chicken broth, cumin, coriander, parsley flakes, and 4. pepper in slow cooker. Carefully stir in cornstarch. 5. Add the browned chicken and onion mixture into the broth/spice mixture in slow cooker. Gently stir in the yogurt. Set crockpot on low and cook for 3 to 4 hours. 6. Spoon over brown rice (1/2 cup rice per serving).
I'll celebrate 9 years of maintenance on July 2nd, 2012!
kielbasa-bean slow cooker soup Posted by ncbeaches
Servings: 8
Ingredients
58 oz fat-free chicken broth, four 14.5 oz cans 16 oz low-fat sausage, smoked, or reduced-fat kielbasa, cut in half lengthwise and then sliced 15 oz canned pinto beans, rinsed and drained 15 oz canned black beans, rinsed and drained 4 medium carrot(s), chopped 3 medium celery, stalks, chopped 1 large onion(s), chopped 1 tsp thyme 14 1/2 oz canned diced tomatoes, undrained
Instructions
Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until beans are tender.
Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.
Edited by: PERSISTENCEMIMI at: 8/13/2009 (07:51)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
I made this for dinner tonight, and it was amazing! I got this recipe from one of the WW boards, but I don't know who to credit since I've had this recipe in my "to try" pile for a while. I modified the recipe to use ground chicken, but the original called for lean ground beef.
2 pounds ground chicken 1 onion, chopped 2 cloves garlic, minced 1 cup ketchup ½ bell pepper, chopped 3 tablespoons worcestershire sauce 3 tablespoons brown sugar 2 tablespoons mustard 2 tablespoons cider vinegar 1 ½ teaspoon chili powder Hamburger buns
In a heavy skillet, brown ground beef with onion and garlic. Drain off excess fat. Combine ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar, and chili powder in slow cooker. Stir in ground beef mixture. Cover and cook on LOW setting for 7 to 9 hours. Serve spooned over hamburger buns.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Tonight I made Mexican Crockpot Chicken- a recipe I got from my leader. I am so happy to have a leader who loves to cook (stuff I like!) We had a late night a church and this was perfect!
4 boneless/skinless chicken breasts 1 jar of salsa (I only used about 1 cup) 1 can of black beans (I drained mine) 1 can of corn drained
Put in crockpot- in order Cook on low 6 hours (It only took mine 4 hours) Makes 4 generous servings @ 4 points each.
I cooked some brown rice in the microwave and dinner was ready within 10 minutes of arriving home. Am thinking about using leftovers with tortillas to make burritos tomorrow for lunch!
Will def make this again- probably will double the recipe when school starts back up, so I can freeze leftovers and have for easy lunches.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
16 ounces extra lean ground turkey or beef 1 cup chopped onion 1 (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 1 (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 crock pot 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).
I'll celebrate 9 years of maintenance on July 2nd, 2012!
My mom used to make this 15 years ago when she was on WW. I remember it being a family favorite. I "rediscovered" this recipe when my mom found her old WW stuff and sent me the recipe. I revamped it a little bit by switching the canola oil for the called for vegetable oil.
Serves 6 Approx. Nutrition Information (NI): 255/11/1 per serving (calories/fat/fiber)
Ingredients: 2.5 lbs boneless/skinless chicken breasts 1 Tbsp canola oil 1 can reduced-fat cream of mushroom soup 8 oz 1/3-less-fat cream cheese, chive & onion flavor 1/2 cup 99% fat free chicken broth 1 envelope Good Seasons Italian dressing mix 8 oz package sliced fresh mushrooms
DIRECTIONS: 1. Cook chicken, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a crockpot, reserving drippings in skillet.
2. Add soup, cream cheese, chicken broth, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.
3. Arrange mushrooms over chicken in crockpot. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.
To make ahead or store leftovers: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.
Edited by: PERSISTENCEMIMI at: 6/28/2009 (19:29)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
2 cups steel cut oats 1 12 oz. Can fat-free evaporated milk 1- 15 oz. Can pumpkin 5 1/2 cups water 1 cup splenda 2 teaspoons pumpkin pie spice 1/4 cup sugar free maple syrup
1. Just put it all in the crock pot, mix until no chucks of pumpkin left. Cook on low for 8 hours (while you sleep). Yummy breakfast for the entire week. 2. For an apple version: substitute 2 cups sugarfree applesauce for the pumpkin. Add on large chopped apple. Substitute 2 teaspoons cinnamon for the pumpkin pie spice.
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CREAMY PUMPKIN OATMEAL (crock pot)
2 cups steel cut oats 1 12 oz. Can fat-free evaporated milk 1 15 oz. Can pumpkin 5 1/2 cups water 1 cup splenda 2 teaspoons pumpkin pie spice 1/4 cup sugar free maple syrup
1. Just put it all in the crock pot, mix until no chucks of pumpkin left. Cook on low for 8 hours (while you sleep). Great breakfast for the entire week.
2. For an apple version: substitute 2 cups sugarfree applesauce for the pumpkin. Add on large chopped apple. Substitute 2 teaspoons cinnamon for the pumpkin pie spice.
Edited by: PERSISTENCEMIMI at: 9/7/2009 (15:04)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
2 (10 oz.) Cans 98% Fat Cream of Chicken Soup 1 (10 oz.) Can Cheddar Cheese Soup 1/4 teaspoon Garlic Powder 7 (4 oz.) Boneless Skinless Chicken Breast Halves
Place chicken in a crock pot sprayed with non-stick cooking spray. Mix soups and garlic powder. Pour over chicken. Cover and cook on low for 6-8 hours. This is good served with a baked potato. I like to put some of the sauce on my potato.
Got this recipe from this board a few weeks ago: 1 can cranberry sauce 1 cup FF catalina 1 envelope dry onion soup mix I used enough sliced boneless, skinless chicken breasts and thighs so it is covered by the sauce. Mixed everything but the chicken in the crockpot added chicken last and set on low.
I think I'm going to add brocolli at the end of cooking time and serve over couscous. It is smelling real good right now!
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Crockpot Cranberry Orange Turkey Breast Posted by sewzi1
Serving Size : 9
1/2 cup orange marmalade 16 ounces cranberry sauce -- whole 2 teaspoons grated orange zest 3 pounds turkey breast
Combine marmalade, cranberries & orange zest in a small bowl. Place turkey in slow cooker and pour 1/2 the sauce over the turkey. Cover & cook on low 7-8 hrs. or on high 3.5 - 4 hrs. Add remaining sauce over turkey last 1/2 hour of cooking. Remove turkey to a warm platter and allow to rest 15 mins before slicing. Serve with sauce
Note: NI depends on brands and ingredients used.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
7 oz Healthy Choice Smoked Sausage (I used Hillshire Farms Turkey Smoked Sausage) 2 (15 oz) can black beans, rinsed and drained 1 (14.5 oz) can tomatoes w/ green chilies, undrained 14 oz. can Fiesta corn, undrained 1 tsp cumin 1 tsp chili powder Garlic to taste
Slice the sausage into small pieces. Add all ingredients to 3 quart slow cooker and stir to combine. Cook on high 3-4 hours or on low for up to 10 hours. Could be served over rice. Yield: 5 servings (1 ½ cups) = 288 calories; 4g fat (12.3% calories from fat); 17g protein; 44g carbohydrate; 11g dietary fiber, 18mg cholesterol; 1453mg sodium. Exchanges 1 ½ grain (starch); ½ lean meat, ½ vegetable, 0 fat.
Notes: drain the juice from one of the cans of black beans into the crockpot before rinsing all the black beans.
For those with sensitive taste buds, use one can of diced tomatoes for the tomatoes with the chilies, one can of regular kernel corn for the Fiesta corn, and omit the cumin, chili and garlic.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
1 lb skinless, boneless chicken breast halves, cut into 1/2 inch pieces 1 14-1/2 ounce can roasted tomatoes, undrained 11 oz tomatoes with green chilies, undrained 1 10 3/4-ounce can condensed nacho cheese soup 1 c. frozen whole kernel corn 15 oz can black beans, rinsed and drained
Combine chicken, tomatoes, soup, corn and beans in a 3 quart slow cooker. Cover; cook on low heat setting for 6 to 8 hours or on high for 2 to 3 hours.
Cooking spray 1 1/2 cups chopped onion (about 1 medium) 2 garlic cloves, minced 1 pound sirloin, cut into 1-inch cubes 2 1/2 cups diced plum tomato (about 6) 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1 (15-ounce) can pinto beans, rinsed and drained 1 (15-ounce) can black beans, rinsed and drained 1 (14-ounce) can fat-free, less-sodium beef broth 1/4 teaspoon salt
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef to pan; cook 5 minutes or until beef is browned, stirring occasionally. Combine beef mixture, tomato, and next 6 ingredients (through broth) in an electric slow cooker. Cover and cook on HIGH for 3 1/2 hours or until beef is tender. Uncover; cook 30 minutes or until slightly thickened. Stir in salt.
Yield: 4 servings (serving size: 1 1/2 cups)
CALORIES 291 FAT 6g FIBER 8.9g
I'll celebrate 9 years of maintenance on July 2nd, 2012!
1 Cup Egg Substitute 1 1/2 cups (one 12-fluid oz can) Carnation Evaporated Skim Milk 1/2 teaspoon prepared yellow mustard 1 teaspoon dried parsley flakes 4 1/2 cups shredded loose-packed frozen potatoes 8 ounces Healthy Choice 97% lean kielbasa sausage, or other reduced fat kielbasa style sausage, cut into 1/4 inch pieces 3/4 cup shredded reduced fat cheddar cheese
Spray slow cooker container with butter flavored cooking spray. In a large bowl, combine eggs, evaporated skim milk, mustard, and parsley flakes. Pour mixture into prepared container. Stir in potatoes and kielbasa sausage. Add cheddar cheese. Mix well to combine. Cover and cook on LOW for 3 to 4 hours. Mix well before serving.
Yield 1 cup per serving. Each serving: 231 Calories 7 gm Fat 1 gm Fiber 18 gm Protein 24 gm Carbohydrate 451 mg Sodium 297 mg Calcium
Edited by: PERSISTENCEMIMI at: 9/23/2008 (06:58)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
1 lb. extra lean ground beef 1/2 c. onion, chopped 1/2 c. brown sugar 2 T. prepared mustard (I used 1 T. Dijon and 1 T. honey mustard) 2 c. low-sodium tomato juice 2 cans (15 oz. each) red beans or kidney beans 1 t. chili powder (or to taste)
Brown ground beef and onion; drain. Place in slow cooker.
Add remaining ingredients. Stir well.
Cook on high 2-3 hours or on low 4-6 hours. Stir occasionally if possible.
This is too sweet for me and my hubby, but we usually add some spice *heat* to it and that really makes it better! This is the only chili recipe we make now!!! It is awesome!!!
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Spray Crockpot with cooking spray. Arrange chicken in bottom of Crockpot. Sprinkle with paprika and pepper. Mix soy sauce, pineapple and mustard together, pour over chicken. Add minced garlic. Cover and cook on low for 7-9 hours.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
1 cup fresh or frozen (unthawed) cranberries 1 1/2 lb skinless, boneless chicken breast 1/4 cup catsup 2 T. firmly packed brown sugar 1 t. dry mustard 2 t. cider vinegar 1 1/2 T. cornstarch blended with 2 T. cold water
In a 3 quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (5 1/2 to 6 1/2 hours)
Lift out chicken when done. Blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt, pour over chicken Makes 4 servings.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Sprinkle the seasoning mix on the chicken. Put in the crock pot and pour salsa on top. Cook on low for 6 hours and in the last half hour sprinkle cheese on top. Serve over brown rice.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
3 FROZEN chicken breasts 1 envelope ranch dressing mix 1 envelope taco seasoning mix 1 medium onion, diced 1 can rotel tomatoes 1 can black beans 1 can cannelli (or any white) beans 1 can kidney beans 1 can vegetarian baked beans 1 can kernel corn
Put everything in crockpot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir, and eat.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
I use chicken breast instead of the thighs listed in the recipe. this is very good and my DH requests it often. I often double the recipe for company
POINTS® Value: 7 Servings: 4
The traditional version of this Southern curried classic calls for butter and oil. Our update uses boneless, skinless chicken, slow-cooked: All the excitement for a fraction of the calories and fat.
Ingredients
2 cup shiitake mushroom(s), sliced 1 cup onion(s), chopped 1/2 cup celery, chopped 1 medium garlic clove(s), minced 1 pound boneless, skinless chicken thigh(s), cut into bite-size pieces 1 Tbsp all-purpose flour 1/4 cup fat-free chicken broth 1 1/2 tsp curry powder 1 tsp table salt 1/4 tsp black pepper 1/4 tsp paprika 3 cup canned crushed tomatoes 1/4 cup golden seedless raisins 2 cup cooked brown rice Instructions 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.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
3 FROZEN chicken breasts 1 envelope ranch dressing mix 1 envelope taco seasoning mix 1 medium onion, diced 1 can rotel tomatoes 1 can black beans 1 can cannelli (or any white) beans 1 can kidney beans 1 can vegetarian baked beans 1 can kernel corn
Put everything in crockpot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir, and eat.
1 cup = 3 points Freezes well
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Crockpot Cheeseburgers Points 4 Servings 10 (1/2 cup each)
1.5 pounds lean ground beef - 90/10 1/2 t. salt 1/2 t. black pepper 8 oz. Kraft Velveeta Light Reduced-fat Pasteurized Processed Cheese Product 2 T. fat free skim milk 1/2 cup onion 2 clove garlic
Brown ground beef with garlic and onion in a skillet. Drain. Combine cooked meat and all remaining ingredients in crockpot. Mix well and cook on low 2-3 hours. Serve on 1 point buns (buns not counted in recipe points).
this is very cheesy and i make it with potato wedges sprayed with ICBINB and sprinkled with seasoning salt and baked for 45-1 hour. yum!
I'll celebrate 9 years of maintenance on July 2nd, 2012!
1 Tbsp. oil 2 lb. boneless beef for stew, cut into 1-1/2-inch cubes 5 carrots, peeled, cut into 1-inch pieces 1 large onion, cut into chunks 6 small red potatoes, quartered 3/4 cup KRAFT Original Barbecue Sauce, divided 1 Tbsp. MAXWELL HOUSE Instant Coffee 1 pkg. (10 oz.) frozen peas
HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions and potatoes in bottom of 5-qt. slow cooker; top with meat. Pour 1/2 cup of the barbecue sauce over meat; sprinkle with coffee granules. Cover with lid.
COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours).
STIR in peas and remaining 1/4 cup barbecue sauce; cover. Cook an additional 15 min. or until heated through.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
2 cups steel cut oats 1 12 oz. Can fat-free evaporated milk 1 15 oz. Can pumpkin 5 1/2 cups water 1 cup splenda 2 teaspoons pumpkin pie spice 1/4 cup sugar free maple syrup -- (O pts)
1. Just put it all in the crock pot, mix until no chucks of pumpkin left. Cook on low for 8 hours (while you sleep). Great breakfast for the entire week.
2. For an apple version: substitute 2 cups sugarfree applesauce for the pumpkin. Add on large chopped apple. Substitute 2 teaspoons cinnamon for the pumpkin pie spice
Edited by: PERSISTENCEMIMI at: 12/24/2007 (08:33)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Ladies, I love my crockpot and think many of you do as well so thought I would post this link I got from my WW group. These all have the calories included as well.
I am making chicken noodle soup tomorrow and will separate it into individual servings and have that for lunch. Who can beat a soup with only 63 calories in a serving?
Chicken Noodle Soup #2 (1 Point)
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 (I am using whole grain noodles to increase fiber content and reduce fat content of regular 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
NIght everyone!!
Teri
I'll celebrate 9 years of maintenance on July 2nd, 2012!
CROCKPOT CRANBERRY CHICKEN Category: Poultry Source: Posted on CLBB, original source unknown HU: 5 Serves: 4
Notes; loved the sauce for the chicken, rich and just a bit tangy from the cranberries. The breasts were cooked perfectly after 6 hours in my older crockpot. If you have a newer one you might have to shorten the cooking time as they seem to get hotter than the old models. The original recipe called for 12 boneless, skinless chicken thighs cooked for 6 1/2 to 7 1/2 hours. You can use any type of skinless chicken, boneless or bone-in, adjusting the cooking time as necessary.
1 small onion, thinly sliced 1 cup fresh or frozen (unthawed) cranberries 1 1/2 lb skinless, boneless chicken breast 1/4 cup catsup 2 T. firmly packed brown sugar 1 t. dry mustard 2 t. cider vinegar 1 1/2 T. cornstarch blended with 2 T. cold water
In a 3 quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (5 1/2 to 6 1/2 hours)
Lift out chicken when done. Blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt, pour over chicken Makes 4 servings.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Red-Cooked Pork with Winter Squash from the WW Slow Good Cookbook Makes 6 (1 1/4 cup) servings @ 5PTs each -or- it is CORE
"Red cooking" is a traditional Chinese technique of long-simmering meat and vegetables with aromatic spices in a soy sauce and broth mixture. Serve this saucy dish with a side of brown rice (1/2 cup cooked rice for each serving will increase the POINTS value by 2).
1. Place the pork, squash, scallions, ginger, cinnamon sticks, and garlic in a 5- or 6-quart slow cooker. Whisk the broth, soy sauce, and ketchup in a medium bowl; pour over the pork and vegetables and mix well.
2. Cover and cook until the pork is fork-tender, 4-5 hours on high or 7-8 hours on low. Discard the cinnamon sticks.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Put the turkey (6 lbs) in the crock pot. Take one package of dry onion soup mix, two cans of jellied cranberry sause, 2 tablespoons of dijon mustard. Mix all together and pour over turkey breast. Cook on low setting for 6-8 hours. When done, the turkey will fall off the bone (delicious). Strain the juice from the crock pot and use as gravy! AWESOME TURKEY! YOU WILL LOVE IT AND SO WILL YOUR FAMILY!
I'll celebrate 9 years of maintenance on July 2nd, 2012!
58 oz. fat free chicken broth 16 oz. low fat sausage, smoked or kielbasa, chopped 15 oz. can pinto beans, rinsed and drained 15 oz. can black (or kidney) beans, rinsed and drained 4 medium carrots, chopped 3 medium celery stalks, chopped 1 tsp. thyme 14 1/2 oz. can diced tomatoes, undrained
Combine all ingredients in crock pot. Cook on low all day.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
2 lbs lean round steak, trim all fat 2 green peppers, sliced thin 2 tbsp. dried onions, 1 used two large fresh onions 1 cup beef broth 2 tbsp. low sodium soy sauce 1 tsp. Worcestershire sauce 1/2 tsp. ground ginger 1 clove garlic, minced
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
Servings: 8 Points/Serving: 6
NOTE:
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.
KeeKee
Pounds lost: 4.0
0
42.7
85.4
128.1
170.8
PERSISTENCEMIMI
Posts: 10,127 10/14/07 6:13 P
PULLED CHICKEN CHILI
Makes 6 servings POINTS value per serving: 6 Or it is CORE
Barbecued, pulled chicken has become an American standard, a favorite of backyard cooks everywhere. Believe it or not, a slow cooker does a good job of mimicking this classic. The amount of chiles you use will determine its heat - if there's a difference of opinion, use 1 chile and pass hot pepper sauce on the side.
2 medium onions, chopped 1 large apple, peeled and chopped 3 garlic cloves, minced 1-3 dried New Mexican chiles, stemmed, seeded, and broken into 2-inch pieces 2 bay leaves 2 tablespoons dried oregano 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 pounds skinless boneless chicken thighs 3 cups reduced-sodium chicken broth 2 tablespoons rice-wine vinegar or 1 1/2 tablespoons white-wine vinegar
1. Combine the onions, apple, garlic, chiles, bay leaves, oregano, allspice, salt, and pepper in a 5- or 6-quart slow cooker. Add the chicken, broth, and vinegar; mix well. Cover and cook until the chicken is fork-tender and the flavors are blended, 3-4 hours on high or 6-7 hours on low.
2. Transfer the chicken to a cutting board. With two forks, shred the chicken into small pieces. Discard the bay leaves. Pour the sauce in batches into a blender or food processor and puree. Return each batch to the slow cooker; stir in the chicken. Cover and let stand until heated through, about 10 minutes on warm.
Makes 6 servings
***TIP*** Look for dried New Mexican chiles at most large supermarkets, Latin American markets, or from chile suppliers on the Web. The chiles should be a high-gloss burgundy color and dry to the touch, not spongy or soft. Rice-wine vinegar is an Asian condiment and is readily found in the ethnic section of the supermarket. Do not substitute "seasoned-rice vinegar," which is sweetened with sugar.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
8 Servings 4 points each serving FROM: “Fix it and Forget it Lightly” Cookbook
1 lb. extra-lean ground beef ½ c. brown sugar 2 T. prepared mustard 1 medium sized onion, chopped 2 cans (14 oz. each) kidney or red beans 2 c. low-sodium tomato juice ½ t. salt ¼ t. pepper 1 t. chili powder
Brown ground beef and onion in a nonstick skillet over medium heat. Stir in brown sugar and mustard.
Combine all ingredients in slow cooker.
Cover. Cook on HIGH 2-3 hours. If possible, stir several times during cooking.
Each serving: 240 calories 6 grams fat 4 grams fiber
I'll celebrate 9 years of maintenance on July 2nd, 2012!
BLACK BEANS AND KIELBASA Courtesy of Queen627 WW review recipe board
7 oz Healthy Choice Smoked Sausage (I used Hillshire Farms Turkey Smoked Sausage) 2 (15 oz) can black beans, rinsed and drained 1 (14.5 oz) can tomatoes w/ green chilies, undrained 14 oz. can Fiesta corn, undrained 1 tsp cumin 1 tsp chili powder Garlic to taste
Slice the sausage into small pieces. Add all ingredients to 3 quart slow cooker and stir to combine. Cook on high 3-4 hours or on low for up to 10 hours. Could be served over rice. Yield: 5 servings (1 ½ cups) = 288 calories; 4g fat (12.3% calories from fat); 17g protein; 44g carbohydrate; 11g dietary fiber, 18mg cholesterol; 1453mg sodium. Exchanges 1 ½ grain (starch); ½ lean meat, ½ vegetable, 0 fat.
Notes: For my own personal preference, I drain the juice from one of the cans of black beans into the crockpot before rinsing all the black beans. I also use more chili powder and no cumin or garlic for my own personal preference. For those with sensitive taste buds, I use one can of diced tomatoes for the tomatoes with the chilies, one can of regular kernel corn for the Fiesta corn, and omit the cumin, chili and garlic.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
7 cups water ¾ tsp salt ½ tsp it seasoning ¼ tsp pepper 2 small yams peeled & cut into ½ in pieces 1 medium potato peeled & cut into ½ in pieces 1 medium onion finely chopped 1 pkg (16 oz) dried yellow split peas 1 pkg (6 oz) Canadian style bacon
1. mix all ingredients in slow cooker
2. Cover & cook on low 8 to 9 hours or until peas are tender. Stir well before serving
You can also omit the bacon & use veggie or chicken broth instead of the water.
This has 13g of fiber!
Edited by: PERSISTENCEMIMI at: 9/28/2007 (07:13)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Got this at my WW meeting about this time last year. It's so good that has become a standard at my house.
TACO SOUP 1 cup = 3 points Freezes well
INGREDIENTS
3 FROZEN chicken breasts 1 envelope ranch dressing mix 1 envelope taco seasoning mix 1 medium onion, diced 1 can rotel tomatoes 1 can black beans 1 can cannelli (or any white) beans 1 can kidney beans 1 can vegetarian baked beans 1 can kernel corn
Put everything in crockpot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir, and eat.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Enjoy this three-bean crockpot chili with a little whole grain rice.
Serves 8 5 points per serving
INGREDIENTS:
1 large onion, chopped 2 large carrots, diced 3/4 pound extra-lean ground beef 1 tbsp chili powder 2 tsp cumin powder 1 15-ounce can reduced-sodium kidney beans, drained and rinsed 1 15-ounce can reduced black beans, drained and rinsed 1 15-ounce can reduced-sodium pinto beans, drained and rinsed 1 4-ounce can diced jalapeno peppers, drained 1 28-ounce can crushed tomatoes
PREPARATION:
1. Coat the inside of a 4-5-quart crockpot with nonstick cooking spray. 2. Place chopped onions and carrots at the bottom of the crockpot. 3. Brown ground beef in a skillet sprayed with nonstick cooking spray. Sprinkle chili powder and cumin into skillet. 4. Remove spiced ground beef with slotted spoon and place on top of vegetables in crockpot. 5. Add kidney beans, black beans, and pinto beans, jalapeno peppers and crushed tomatoes. 6. Cook on low for 6-8 hours.
Per Serving: Calories 263, Calories from Fat 30, total Fat 3.4g (sat 1.3g), cholesterol 26mg, Sodium 476mg, carbohydrate 38.7g, Fiber 11.7g, Protein 19.6g
I'll celebrate 9 years of maintenance on July 2nd, 2012!
6 - 1 cup servings 243 calories - 7 gm fat - 17 gm. protein - 28 gm. carbohydrates - 333 mg. sodium (more if you add extra salt ) 33 mg. calcium - 4 gm. fiber WW Points: 5 pt.
INGREDIENTS
16 oz. extra lean ground beef (or turkey) 2 cups sliced raw potatoes 1 1/2 cups sliced carrots 1 cup chopped celery 1/2 cup chopped onion 1 cup frozen peas -thawed 1 cup frozen whole kernel corn - thawed 1 10 oz. can healthy Request Tomato Soup 1/2 cup water 1 tsp. dried parsley flakes 1 can mushrooms Salt and Pepper
METHOD
In large skillet brown meat, onion and celery mixture and mushrooms. In slow cooker container - sprayed with butter flavored spray combine meat mixture, potatoes, carrots, peas, and corn. stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.
Edited by: PERSISTENCEMIMI at: 7/24/2007 (15:13)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
12 med. Granny Smith or other cooking apples, peeled and cut into fourths 1 1/2 cups packed brown sugar 1/2 cup apple juice 1 tsp. ground allspice 1 tsp. ground nutmeg 1/2 tsp. ground cloves
Mix all ingredients in 5-6 qt. slow cooker. Cover and cook on LOW 8-10 hrs. or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on LOW 1 to 2 hrs., stirring occasionally, until mixture is very thick. Cool about 2 hrs. Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.
Per tbs. cal 30, fat 0g, sat fat 0g, chol 0mg, sod 0mg, carb 9g, fiber 1g, prot 0g Points: 1
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Weight Watchers.com Courtesy of Mary Core recipe! Crock pot Classic Beef Chili WW Recipe
6 servings 4 points per serving
INGREDIENTS
1 lb lean ground beef 93/7% FF 2 cloves garlic, finely chopped 2 tablespoons chili powder 1 teaspoon ground cumin 1 can (28 ounces) crushed tomatoes 1 can (15 ounces) red kidney beans,rinsed and drained 1 sweet onion chopped 1/4 cup canned diced chilies 2 tablespoons tomato paste
METHOD
brown beef and garlic over medium heat stirring with wooden spoon to breakup meat.Drain. Add chili powder and cumin,stir. Combine tomatoes,beans,onion,chilies and tomato paste in slow cooker,stir in beef mixture.Cover,cook on High 4-5 hrs
Edited by: PERSISTENCEMIMI at: 8/8/2007 (07:29)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
3 1/2 Pounds sirloin tip roast, trimmed 1/4 Cup flour 2 Teaspoons salt 1/8 Teaspoon pepper 3 Carrot, Peeled and sliced 3 potatoes, peeled and quartered 2 Small onions, sliced 1 Stalk celery, cut in 2" pieces 1 2 Oz Jar mushrooms, drained or 1/4 Cup mushroom gravy 3 Tablespoons flour 1/4 Cup water
Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot. Season to taste before serving. Serves 4 to 6
CASHEWKITTY
Posts: 1,109 5/24/07 12:05 A
6 GRAIN (or more) Crockpot Breakfast
From Lean and Luscious and Meatless Vol.3
A wonderful Breakfast(or anytime snack) to fill you up and so creamy and delicious!!!
INGREDIENTS:
2 1/2 TBS. Bulgar wheat 2 1/2 TBS. brown rice (optional, to make it 100% WW CORE. You can substitute another grain) 2 TBS. Barley 2 TBS. Quinoa 2 TBS. Cornmeal 1/4 cup Rolled Oats (old fasioned, slow cooked) 1 cup diced apples (I doubled the recipe and put in 4 diced apples) 1 1/2 tsp. ground cinnamon 3 cups water 1 TBS. Vanilla extract
INSTRUCTIONS:
1. Combine ingredients in crockpot 2. Mix well 3. Cover and cook on low 6 to 8 hours 4. Stir before serving and add more water if needed 5. Sweeten with Splenda, Stevia, or brown sugar substitute 6. Add 1 TBS. of FF, SF, DaVinci syrup(optional)
Notes 1. If you eliminate the 2 1/2 Tbs. brown rice, you can eat it MORE than once a day. (great snack). It'll fill you up. 2. Instead of one cup diced apples, I've added 4 apples without measuring (when doubled the recipe). 3.I've doubled the recipe in a 6 quarts Crockpot. 4. You can buy these grains by bulk at the whole-foods stores. 5. You can use any combination of grains as long as it is 1 cup grains to 3 cups water. 6. You can use the new liner for the crockpot That will eliminate cleaning afterwards. (the grains stick to the crockpot. 7. I've used MORE than 6 grains.
Bon Apetite
CASHEWKITTY
Posts: 1,109 5/22/07 11:22 P
YUM! YUMMY! YUM!
So simple to make So good for us So delicious High Fiber So Satisfing
CROCK POT STEEL CUT OATS WITH APPLES AND PEARS
NOTES! 1. you can make a smaller amount. The amount of water has to be 4 times the amount of oats. Example: For 1/2 cup steel cut oats, use 2 cups water 2. This recipe makes enough for the whole week. 3. You may add raisens, dated, or other dried fruits , stick of cinammon, pinch of Cadamon, if you wish, while counting your points(calories) 4. I like to eat it hot with vanilla soy milk (you can use skim milk) 5. It fills you up (high Fiber: 8 grams per 1/4 cup dry steel cut oats plus high fiber in apple and pears) 6. I add splenda to taste and cinnamon 7. Cecile adds to this (after cooking) 1 tsp. peanut butter and 2 TBS, cottage cheese. I've tried it and it's absolutely DELICIOUS!
INGREDIENTS
4 pears, peeled, seeded, and cubed 4 apples, peeled, seeded, and cubed 1 1/2 cups steel cut oats (I like the organic Steel Cut Oats Hot Cereal by Arrohead Mills) 6 cups water
METHOD Put everything in the slow cooker and cook for 6-8 hours on LOW. Refrigirate.
If you don't want to do it in the crockpot: 1 cup steel cut oats 4 cups water
pour water and sco into large saucepan, bring to rolling boil, cover, remove from heat and let sit a few hours (or overnight) until water is absorbed. When the majority of the water is absorbed, I add cinnamon then divide up into small bowls for easy reheating during the week.
You can add bananas or spiced apples before you reheat. You also can add 1 tsp of oil and some sf coffee flavoring at this time, along with a splash of fat free milk.
3 cups water 1 cup steel cut oats 1 tablespoon brown sugar substitute 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground allspice 1 dash ground cloves or ground nutmeg 3 cups nonfat milk
Combine ingredients. Cook on low setting in crockpot 4 hours. Makes 3 cups (six 1/2-cup servings).
CASHEWKITTY
Posts: 1,109 5/21/07 11:31 P
CROCKPOT TUSCAN PASTA WITH CHICKEN
Easy Home Cooking's Slow Cooker Recipes
1 pound boneless skinless chicken breasts, cubed 1 (15.5oz) can red kidney beans, rinsed and drained 1 (15oz) can tomato sauce 2 (14.5oz) cans italian style stewed tomatoes 1 (4.5oz) can sliced mushrooms, drained 1 medium green bell pepper, chopped 1/2 cup onion, chopped 1/2 cup celery, chopped 4 cloves garlic, minced 1 cup water 1 teaspoon dried italian seasoning 6 ounces thin spaghetti, broken into halves
Place all ingredients except spaghetti in slow cooker. Cover and cook on LOW 4 hours or until vegetables are tender. Turn slow cooker to HIGH. Stir in spaghetti; cover. Stir again after 10 minutes. Cover again and cook 45 minutes or until pasta is tender.
This recipe was a huge success with my boyfriend and me so I'm sharing it with you all. :)
Dahl with Sweet Potatoes (I'm putting them in everything lately and they add amazing flavor to this dish)
4 c uncooked lentils, rinsed 3 small sweet potatoes, peeled and cut into small chunks 1 onion, finely chopped or pureed 2 cloves of garlic, minced or pureed 1 tbs olive oil 1 to 2 tsp freshly grated ginger 1 tbs cilantro, torn into tiny pieces 1 tbs cumin 2 tsp tumeric 1 tsp chili powder 2 c vegetable stock 2 c water 2 tbs Bragg's liquid aminos or soy sauce *lemon juice *cayenne pepper *cilantro
Cook onions and garlic in olive oil until translucent--about 4 minutes. Place sweet potato chunks in the bottom of the pot, pour the onion mixture on top, then add all the spices except the starred* ones. Add the rinsed lentils then pour in the stock, water and Bragg's/Soy Sauce. I cooked it on high and it was ready in about 4 hours. When ready to serve, garnish each dish with cayenne pepper, fresh cilantro, and a bit of lemon juice. It's great over rice, but I've been eating it on its own as a stew.
Nutritional Info: Yields 8 cups, 1 cup serving has: 375 calories, 66g carbs, 1.2g fat, 28g protein--oh, and 31 grams of fiber and 51% of your daily iron needs!
I'll celebrate 9 years of maintenance on July 2nd, 2012!
1lb chicken breasts, cut into 1-in cubes 1 c. onion, diced 1 c. carrots, sliced 1 c. celery, sliced 2 potatoes, unpealed, cubed 15oz. Italian-style stewed tomatoes 1/4 c. mushrooms, loosely chooped 1 tsp. cumin 2 tsp. Splenda (optional) 1/4 tsp. pepper 2 c. chicken broth Instructions:
Put everything in a large crockpot. Cook on low 8-9 hours. Cook’s Notes Keep in mind that this is a stew not a soup. Don’t be afraid of big chunks of food. Don’t chop your vegetables too small.
Tweaked from Weight Watcher’s message boards
I'll celebrate 9 years of maintenance on July 2nd, 2012!
4 large Gala apples peeled, cored, sliced or coarsely chopped 2/3 cup Splenda 1-2 teaspoons cinnamon 2 TBSP lemon juice 2 TBSP vanilla 1 cup boiling water Instructions:
Mix sliced apples with Splenda, and cinnamon until evenly coated. Put mixture in crockpot Pour lemon juice over apples and add vanilla. Add boiling water. Cook on high for one hour. Serving Suggestions Top with 2 TBSP fat-free Cool Whip or 1/2 cup low-fat vanilla ice cream or frozen yogurt.
Or serve over a cup of fat-free plain yogurt.
Tweaked from “Barbo’s WW Crockpot Spicy Apple Desert” found on the Weight Watcher’s message boards.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
1 c wheat berries 1 c barley (hulled or pearled, not quick cooking) 1 c steel-cut oats 16 oz bag fresh cranberries 4 c FF milk 4 c water 2 cinnamon sticks 1 tsp ground nutmeg 1 tsp ground ginger 1/2 tsp salt
Place all ingredients in slow cooker; stir. Cook on low setting 8-10 hours, or overnight. Stir; remove cinnamon sticks. Sweeten to taste with SF vanilla coffee syrup, or sweetener of your choice.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
1 pound pinto beans, dry 3 1/2 cups water 1 medium onion, chopped 1 medium green pepper, chopped 1 small hot pepper, chopped, (optional) 1 pound extra lean ground beef, browned and drained 16 ounces diced tomatoes, 1 can 2 tablespoons chili powder Salt, to taste
Rinse and sort beans. In slow cooker; add beans and water, cover, turn heat control to HIGH. Cook 3 hours or until beans are tender. Turn heat to LOW. Add remaining ingredients, toss, cover. Cook 4 hours. Serves 6. Note: Make sure beans are tender and done before adding the rest of the ingredients. If they need to cook longer, let them cook longer. __________________ Kathy
I'll celebrate 9 years of maintenance on July 2nd, 2012!
2 chicken breast halves without skin, cubed 1 chopped onion 1 clove garlic, minced 2 sliced carrots 2 ribs chopped celery 2 medium potatoes, cubed 1 teaspoon herbs, mixed (use any you want, I use Italian seasoning and rosemary) 1/3 cup tomato sauce 1 can creamed corn 1 can corn 3 cups chicken broth 1/4 cup fresh parsley 1 teaspoon salt 1/4 teaspoon pepper
Combine all but parsley, salt and pepper in slow cooker. Cover, cook on LOW 8-9 hours. Add parsley, salt and pepper 30 minutes before serving.
I omit the salt, and add dried parsely and pepper when I add the other ingredients. I think 1 teaspoon is way too much salt anyway!
Serves 6 Per Serving 143 Calories 1 g Fat 12 g Protein 21 g carb 3 g dietary fiber
I'll celebrate 9 years of maintenance on July 2nd, 2012!
28 oz. can crushed tomatoes 2 15 oz cans ff broth 3/4 cup dried lentils (rinsed, but not soaked) 1 leek, thinly sliced 1 tsp curry powder 2 T fresh basil (I used 1 tsp dried italian seasoning) 1/4 tsp pepper 1/2 tsp salt (I skipped this b/c the broth already has enough sodium)
Put all ingredients in 3.5 quart slow cooker and cook on low for 7 hours.
Makes 7-8 servings, of 85 cals each.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Tuscan White Bean and Sausage Soup (Great for a crock pot, too!)
1 cup dried white beans such as cannellini, white navy,... (or one large can, drained and rinsed) 2 tbsp. olive oil 1/3 cup coarse-chopped onions 1/3 cup coarse-chopped carrots 1/3 cup coarse-chopped celery 1/4 cup coarse-chopped garlic 8 oz. mild Italian link sausage, removed from casings (I used turkey Italian sausage) 8 cups low-sodium chicken broth 3 tbsp. tomato puree (not sauce) Salt and pepper to taste
Soften dried beans as directed on package. Heat olive oil over medium-high heat in soup pot. Add onions, carrots, celery; stir constantly, until glazed with oil. Add garlic and cook, stirring, about 2 mins.
Crumble the sausage and add to pan. Cook, stirring and breaking up sausage, about 4 mins, until thoroughly cooked.
Add beans, tomato, broth; stir well. Bring to a boil, reduce heat and simmer until soup has thickened (about 1 1/4 hours). Sprinkle each serving with Parmesan if desired.
Makes approx. 12 cups. Per cup (using regular Italian sausage): 142 cals, 6 g total fat, 2 g saturated fat, 10 mg cholesterol, 9 g protein, 14 g carbs, 3 g fiber, 168 mg sodium.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
3 boneless skinless chicken breasts 1 cup chopped carrots (large pieces) 1 cup chopped celery (large pieces) 1 can reduced fat cream of celery soup 1/2 soup can water 1 Tbsp. seasoned salt 1 Tbsp. Worcestershire sauce 1/2 cup small noodles (eyeball measured)
Put the chicken, vegetables, soup and water in the crockpot. Stir well, cook on medium for 8 hours. Add noodles and seasonings and cook another hour or so, until noodles are done.
Mmmmmmmmmmmmmmmmm.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
TUSCAN PASTA Easy Home Cooking's Slow Cooker Recipes
1 pound boneless skinless chicken breasts, cubed 1 (15.5oz) can red kidney beans, rinsed and drained 1 (15oz) can tomato sauce 2 (14.5oz) cans italian style stewed tomatoes 1 (4.5oz) can sliced mushrooms, drained 1 medium green bell pepper, chopped 1/2 cup onion, chopped 1/2 cup celery, chopped 4 cloves garlic, minced 1 cup water 1 teaspoon dried italian seasoning 6 ounces thin spaghetti, broken into halves
Place all ingredients except spaghetti in slow cooker. Cover and cook on LOW 4 hours or until vegetables are tender. Turn slow cooker to HIGH. Stir in spaghetti; cover. Stir again after 10 minutes. Cover again and cook 45 minutes or until pasta is tender.
NOTES! 1. you can make a smaller amount. The amount of water has to be 4 times the amount of oats. Example: For 1/2 cup steel cut oats, use 2 cups water 2. This recipe makes enough for the whole week. 3. You may add raisens, dated, or other dried fruits, if you wish, while counting your points(calories) 4. I like to eat it hot with vanilla soy milk (you can use skim milk) 6. It fills you up (high Fiber: 8 grams per 1/4 cup dry steel cut oats plus high Fiber in apple and pears) 5. I add splenda to taste and cinnamon
INGREDIENTS
4 pears, peeled, seeded, and cubed 4 apples, peeled, seeded, and cubed 1 1/2 cups steel cut oats (I like the organic Steel Cut Oats Hot Cereal by Arrohead Mills) 6 cups water
METHOD Put everything in the slow cooker and cook for 6-8 hours on LOW. Refrigirate.
If you don't want to do it in the crockpot: 1 cup steel cut oats 4 cups water
pour water and sco into large saucepan, bring to rolling boil, cover, remove from heat and let sit a few hours (or overnight) until water is absorbed. When the majority of the water is absorbed, I add cinnamon then divide up into small bowls for easy reheating during the week.
You can add bananas or spiced apples before you reheat. You also can add 1 tsp of oil and some sf coffee flavoring at this time, along with a splash of fat free milk.
1 1/2 cup steel cut oats 6 cups milk/water (half milk, half water - depends on my milk supply) 1 1/2 cups fresh cranberries 2 apples, peeled and diced fairly large 1/2 cup or so SF caramel syrup (like davinci) cinnamon, nutmeg to taste
Cook on high for about 4 hours. Refrigerate, then scoop out individual servings to reheat daily.
***If you prefer your apple with a bit of crunch, add it during the last hour.
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Here is the Chicken & Black Bean sauce that I do in my crockpot:
CHICKEN & BLACK BEAN SAUCE
4 boneless chicken breasts, 1 onion, coarsely chopped 1 19 oz can of black beans, drained 1 28 oz can diced tomatoes
You can cook it on low for 8 hrs or on high for 4 hrs....Either way it is delicious, especially if you serve it over brown rice.
Judith
CASHEWKITTY
Posts: 1,109 5/10/07 7:20 P
GARLIC LIME CHICKEN WITH BROWN RICE
1 lb bone in skinless chicken thighs (or 1 lb boneless skinless chicken breasts) 1/2 c lime juice 1 1/2 cups chicken broth 2 cloves garlic, finely chopped 1/2 tsp thyme, dried 1/4 tsp black pepper 2 tbsp oil 1 1/2 cup instant brown rice (i used regular brown rice and added it one hour before the end)
Combine all ingredients except rice in crockpot and cook on low 8 to 10 hours.
During the last fifteen minutes, stir in rice.
******** I doubled everything except the rice (i used 2 cups of rice) and added a bag of frozen peas)
This did not take 8 hours , more like 5 or 6 on low and is ok but not that tasty. It needs something more to spice it up, more garlic more lime ...some tabasco sauce LOL
Tess
CASHEWKITTY
Posts: 1,109 5/10/07 7:16 P
WONDERFUL CHOLENT RECEPIE (STEW)using a SLOW COOKER
100 % CORE recepie.
Note! Lately I'm doing it without the meat. I just add one Marrow bone instead of the meat.
FLEX PLAN : 1 cup is 4 points.
INGREDIENTS:
1 cup lima Beans(any size. I like the large lima Beans) 7 medium potatoes 1/2 cup Barley 2 large onions 3 Tablespoons (or less) olive or canola oil 2 pounds lean beef stew 2 teaspoons salt (or less) 1 teaspoon black pepper 2 teaspoons sweet paprika 1 Tablespoon beef boulion granules ( I use low - sodium beef broth instead) pinch of cayenne (optional) 6 eggs ( 1 egg per person)with the peels on ( after 12 hours in the slow cooker, the eggs turn into brown color with wonderful unique taste)
1. Soak Lima Beans in boiling water for half an hour, OR soak it in cold water the night before, for the whole night 2. Peel the potatoes. If they are too big, cut them in half. Wash them. 3.Wash and drain the barley. 4.Chop the onins, and saute them in the oil, until golden, but not burned. 5.in a large slow cooker put on bottom of the slow cooker the onions 6.Add beef lean stew in middle bottom. 7.Arrange potaotes around beef. 8.Put over all the Lima beans and Barley. 9.Spread over all the spices. 10.Add cold water to cover the potatoes.( everything will be covered, I think...) 11.Put the setting on low for 10-12 hours. If you are at home, you can put the slow cooker setting on high untill it starts to boil gently, and then change to low setting.( it may take 2-3 hours to boil).
NOTE: I've tried it later cooking it 16-18 hours ,and it was fantastic. More brown color. Experiment with the lengh of time.
12. Usually, not much water left, if at all. If it's too dry, you can add some hot water.
ENJOY, Great in winter weather, but all year too, because it is 100% CORE. The high fiber makes you feel full and very satissfied.
CASHEWKITTY
Posts: 1,109 5/10/07 7:07 P
Courtesy of Netalie
Saw this on an MSN WW message board.
SLOW COOKER - MULTIBEAN CASSEROLE
Ingredients
2 cans (15 ounces each) pork and beans 1 can (15 ounces) each, drained: dark red kidney beans, black beans, great Northern beans 1 can (15 ounces) diced tomatoes with jalapeno chilies 3 slices bacon, cut into 1-inch pieces 1/3 cup dark brown sugar or to taste 2 cloves garlic, mashed 1 each, chopped: green bell pepper, onion 1/2 cup chopped cilantro 1 tablespoon chili powder 1 teaspoon hot pepper sauce 1 cup mozzarella cheese, shredded 3 teaspoons salt
Procedure
Combine beans, tomatoes, bacon, sugar, garlic, bell pepper, onion, cilantro, chili powder and pepper sauce in a slowcooker; cook on low heat 4 hours. (Or cook in a large saucepan at a simmer for 2 hours.)
Stir in mozzarella and salt Heat until cheese melts, 5 minutes.
Per serving: 290 calories, 4 g fat, 1.8 g saturated fat, 13 mg cholesterol, 50 g carbohydrates, 17 g protein, 1,315 mg sodium, 14 g fiber
Source: Chicago Tribune Nov. 6, 2002 Serving Information
Serves: 10 Pts. per serv. 5
Netalie
PERSISTENCEMIMI
Posts: 10,127 5/10/07 4:28 P
You're more than welcome to add your own healthy recipes
Number of servings Size of one serving (example: 1 cup) WW Flex points per serving Core plan recipes Or nutrition information are appreciated !
TO HEALTH!
Bon Apetite
I'll celebrate 9 years of maintenance on July 2nd, 2012!
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