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PERSISTENCEMIMI Posts: 11,175
4/2/14 4:48 P

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It worked for me, so I'm sharing my experience.
When I eat this dinner, I eat the heavier meal at lunch time.

New dinner:
1 cup fage fat-free Greek yogurt, plain
Cooked Quinoa
Large salad with dressing (see below)

Plus a large bowl of salad on the side (tomatoes, cucumbers, radishes, red pepper, green pepper, daikon, red onion - any FREE vegetables
Dressing for the salad: lemon juice, salt and pepper to taste and couple of teaspoons olive oil

***Did you know that Quinoa is full Protein?
The yogurt also very high in Protein
You get the good fat from the olive oil
You get the good carbs from the Quinoa

How to cook the Quinoa in the slow cooker?
You may want to cook only half of the recipe, so you know if you like it or not

Ingredients
1 cup white Quinoa - RINSE VERY WELL (because the bitter coat of Saponin)
3 cups water
3 sticks of cinnamon
Stevia to taste
2 apples, peeled, cored diced
2 pears, peeled, cored, diced
A handful of dried cranberries or raisins (I like cranberries better)

Directions
Put all ingredients in the slow cooker on HIGH. Do not leave the house.
Check after 1 hour and continue to check if there is enough water.
It is ready when the Quinoa is cooked and it is moist with hardly any water.
*** It can burn very easily, so please watch often. It should take around 2 hours , more or less......

Cool and refrigerate

When you are ready to eat this dinner, combine the yogurt and the quinoa. Add more Stevia, if needed Sprinkle with cinnamon
Enjoy also your salad.




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PERSISTENCEMIMI Posts: 11,175
3/21/14 9:14 P

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FARRO SALAD

I bought in the grocery store the faro salad in the salad bar.
Amazing!
The best ingredient was small pieces of DREID APPLES. So Yummy.
The recipe in the link below resemble the one I had. Mine had fewer ingredients. I'll ask to give me the ingredient's list of the faro salad. I hope they will.
The best ingredient was small pieces of DREID APPLES. So Yummy.
The ingredients I was able to see are red pepper, scallion, silvered almonds and dried apples.


www.shutterbean.com/2011/farro-salad
-c
ranberries/



This one is also similar, but without the garbanzo beans.

wholegrainscouncil.org/recipes/salad
s-
sides/farro-dried-fruit-garbanzo-salad







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PERSISTENCEMIMI Posts: 11,175
10/9/13 9:07 P

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Healthy Crock Pot Recipes
Points Plus are included



www.slenderkitchen.com/healthy-crock
-p
ot-recipes/#









Edited by: PERSISTENCEMIMI at: 1/17/2014 (20:59)
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PERSISTENCEMIMI Posts: 11,175
10/5/13 5:43 P

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Overnight vegetable soup recipe - Slow cooker



www.levanacooks.com/beyond-cholent-o
ve
rnight-vegetable-soup-recipe/


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PERSISTENCEMIMI Posts: 11,175
6/5/12 5:16 P

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Try this winter these 9 healthy slow cooker recipes


www.shape.com/healthy-eating/healthy
-r
ecipes/9-healthy-crockpot-recipes-trR>y-winter







Edited by: PERSISTENCEMIMI at: 3/10/2013 (14:24)
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180HEREWECOME's Photo 180HEREWECOME Posts: 16
4/3/12 5:15 P

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These recipes and websites are awesome thanks so much!!!

Edited by: 180HEREWECOME at: 4/3/2012 (17:17)
YES I CAN DO IT!!!!


 current weight: 237.8 
 
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PERSISTENCEMIMI Posts: 11,175
12/1/11 6:01 P

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POT ROAST by Paula Dean
I'll change the vegetable oil to kanol oil or olive oil.
I'm sure it will turn well also in the slow cooker.


www.foodnetwork.com/recipes/paula-de
en
/pot-roast-recipe2/index.html








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PERSISTENCEMIMI Posts: 11,175
9/23/11 10:37 P

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Thank you, Teresa, for posting this recipe.

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.




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PERSISTENCEMIMI Posts: 11,175
7/24/10 8:12 P

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Healthy Crockpot Recipes (low fat, low sodium)


busycooks.about.com/od/healthycrockp
ot
recipes/a/healthycrockpot.htm


Edited by: PERSISTENCEMIMI at: 12/27/2010 (22:32)
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PERSISTENCEMIMI Posts: 11,175
1/27/10 6:10 A

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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)
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PERSISTENCEMIMI Posts: 11,175
11/27/09 6:46 P

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A year of slow cooking


crockpot365.blogspot.com/2007/12/alp
ha
betical-listing-of-recipes.html


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PERSISTENCEMIMI Posts: 11,175
10/27/09 10:08 P

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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!



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PERSISTENCEMIMI Posts: 11,175
10/25/09 9:08 A

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WHITE CHICKEN CHILI
Posted by AWILSON772
This was SO good done in the crockpot on low all day (8 hours or so):

3 large chicken breasts, cubed
3 cans Great Northern beans
2 onions, diced
1 quart chicken broth
2 tsp cumin
2 tsp oregano
garlic (1/2 tsp? or fresh minced)
1 small can chilis

Awesome! It made 14 cups



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PERSISTENCEMIMI Posts: 11,175
10/25/09 9:07 A

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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.



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PERSISTENCEMIMI Posts: 11,175
10/24/09 10:51 P

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CROCKPOT TORTILLA SOUP
Posted by FURRYRABBIT

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.




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PERSISTENCEMIMI Posts: 11,175
10/24/09 10:49 P

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CHILI
Posted by FURRYRABBIT

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.




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PERSISTENCEMIMI Posts: 11,175
10/23/09 5:19 P

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CREAMY PUMPKIN OATMEAL

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.


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PERSISTENCEMIMI Posts: 11,175
9/29/09 7:52 A

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Bean Soup
Posted by samears67

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.



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PERSISTENCEMIMI Posts: 11,175
9/28/09 7:26 P

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Collection of recipes by Stepanie O'Dea



crockpot365.blogspot.com/2007/12/alp
ha
betical-
listing-of-recipes.html






Edited by: PERSISTENCEMIMI at: 9/28/2009 (19:59)
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PERSISTENCEMIMI Posts: 11,175
9/28/09 6:39 P

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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.






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PERSISTENCEMIMI Posts: 11,175
9/23/09 3:02 P

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POTATO SOUP - CROCK POT
By CURLY19585

Ingredients

1 packet McCormick Peppered Country Gravy Mix

1/2 bag of Frozen Southern Style Hash Browns (Giant Eagle)

32 oz Chicken Broth (Giant Eagle)

1 Cup Green Giant Corn - Frozen

1/4 Sargento Reduced Fat 4 Mexican Cheese (to garnish bowl)

Instructions

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.




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PERSISTENCEMIMI Posts: 11,175
9/16/09 8:27 A

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White Chili
Posted by AWILSON772

This was SO good done in the crockpot on low all day (8 hours or so):

3 large chicken breasts, cubed
3 cans Great Northern beans
2 onions, diced
1 quart chicken broth
2 tsp cumin
2 tsp oregano
garlic (1/2 tsp? or fresh minced)
1 small can chilis

Awesome! It made 14 cups, I did the math. Grated FF cheese on top...


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PERSISTENCEMIMI Posts: 11,175
9/11/09 10:02 A

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SLOW COOKER STEW (CHOLENT)

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.




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PERSISTENCEMIMI Posts: 11,175
9/1/09 7:06 P

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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.



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PERSISTENCEMIMI Posts: 11,175
8/31/09 9:06 P

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Slow cooker yogurt and coriander chicken
Posted by christine2752

Serves:6 / NI: CALORIES 260.2, FAT 6.7 G, DIETARY FIBER 2.5 G

Ingredients
4 uncooked boneless, skinless chicken breasts
1 large onion, sliced
4 garlic cloves, minced
2 tablespoon(s) extra-virgin olive oil
1/2 cup(s) reduced-sodium, fat-free chicken broth
1 teaspoon(s) ground cardamom
1 teaspoon(s) ground cumin
2 teaspoon(s) black pepper
2 tablespoon(s) ground coriander
1 cup greek yogurt (non fat?)
1 1/2 tablespoon(s) cornstarch
3 cup(s) cooked brown rice

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).




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PERSISTENCEMIMI Posts: 11,175
8/13/09 7:49 A

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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)
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PERSISTENCEMIMI Posts: 11,175
8/6/09 7:39 A

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CROCK POT SLOPPY JOES
Posted by hbsweeti

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.



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PERSISTENCEMIMI Posts: 11,175
8/3/09 7:02 A

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MEXICAN CROCKPOT CHICKEN
Posted by dononna1

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.



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Chili Mac Crock Pot
Psted by JCONNELL7

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).


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Asian Slow Cooker Chicken
Posted by NORTRIEW92

1 18 oz. jar peach preserves
1 envelope onion soup mix
1 1/2 c. Asian toasted sesame low fat dressing
5 - 6 chicken breasts

Place all ingredients in slow cooker and cook until chicken is done. If the gravy is a little thick, add chicken broth. Serve over rice.



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Crockery Pot Cooking Index

www.50plusfriends.com/cookbook/crock
po
t/index-5b.html


Edited by: PERSISTENCEMIMI at: 6/28/2009 (14:34)
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Creamy Crockpot Chicken
Posted by cuppaco

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)
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470 crockpot and pressure coockers recipes with WW points for each recipe



www.healthdiscovery.net/forums/archi
ve
/index.php/f-44.html





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CREAMY PUMPKIN OATMEAL / CROCKPOT
Posted by Tia

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.

************************************

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)
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This is good for the crockpot

Cheesy Chicken in a Crock Pot
Posted by Guillera

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.

Serves: 7
Per Serving: 225 Calories; 6g Fat (25.8% calories from fat); 29g Protein; 12g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 1051mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat.

Edited by: PERSISTENCEMIMI at: 4/4/2009 (07:07)
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Crockport recipe
Posted by LAURIHARDING

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!

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Slow cooker black bean-musrooms chili


www.foodnetwork.com/recipes/eating-w
el
l/slow-cooker-black-bean-mushroom-chR>ili-recipe/index.html


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Low Fat Crockpot recipes (with points for each recipe)


saksfamily.no-ip.com/crockpot.html

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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.

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Video: How to make Low-Fat Asian Crockpot Chicken


video.about.com/lowfatcooking/Low-Fa
t-
Asian-Crockpot-Chicken.htm


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BLACK BEANS AND KIELBASA
Posted by NEEDA GOODMAN

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.





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Nacho Cheese Chicken Chowder

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.

Yield: 5 servings. per serving= 287 Calories; 7g Fat (20.6% calories from fat); 28g Protein; 29g Carbohydrate; 8g Dietary Fiber; 58mg Cholesterol; 1135mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable.


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Slow-Cooked Chile Con Carne
Posted by NCBEACHES

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


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Chicken breast with peach salsa

Trader Joe's spicy smokey peach salsa
Chicken breast and spices to your likening
2 TBS. Mango salsa (optional)

Cook in the slow cooker for 8 hours

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Crock Pot Brunch Casserole
Posted by LRUDGE2614

Servings | 6

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)
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SLOW COOKER TURKEY BREAST
Posted by Barbara (BBTHOM1)
Thank you!

allrecipes.com/Recipe/Slow-Cooker-Tu
rk
ey-Breast/Detail.aspx?ms=1&prop25=12R>125059&prop26=DailyDish&prop27=2008-
09
-10&prop28=DailyRecipe&prop29=Fu
llRecipe&me=1


Edited by: PERSISTENCEMIMI at: 9/21/2008 (16:15)
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CROCK POT BROWN SUGAR CHILI
posted by ladebonus

6 Servings

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!!!



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Pineapple Chicken
Posted by NCBEACHES

Crockpot Recipe

4 servings

4 (3-oz) boneless, skinless, chicken breasts
paprika
black pepper
1 (19 oz) can unsweetened pineapple tidbits (undrained)
2 Tbsp Dijon mustard
2 Tbsp soy sauce
2 cloves garlic, minced

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.



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Cranberry Chicken
Posted by NCBEACHES

Serves: 4

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.

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Crock Pot Salsa Chicken--yummy(try with tortillas)
Postedby CSAB5824

4 boneless, skinless, chicken breasts
2 cups salsa
1 packet taco seasoning mix
1 cup low fat shredded cheese

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.


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CHICKEN TACO SOUP -YUMMY
Posted by CSAB5824

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.



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Slow Cooker Country Captain Chicken with Rice

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.


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Taco Soup

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



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Courtesy of Connie

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!


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Slow-Cooker BBQ Beef Stew
Kraft Kitchen

8 servings, 1-1/4 cups each

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.


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PERSISTENCEMIMI Posts: 11,175
12/24/07 8:33 A

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Crockpot Creamy Pumpkin Pumpkin Steel Cut Oats (core)

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)
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PERSISTENCEMIMI Posts: 11,175
12/24/07 8:32 A

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Crockpot Steel Cut Oats with cranberries (core)

2 cups water
2 cups FF milk
1 cup steel cut oats
salt
spices (cinnamon, nutmeg, cloves etc)
cranberries

On high 4 hours, stir occasionally.



Edited by: PERSISTENCEMIMI at: 12/24/2007 (08:41)
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PERSISTENCEMIMI Posts: 11,175
12/17/07 7:26 A

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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.

http://saksfamily.no-ip.com/crockpot.htm
l#_Toc46057706

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


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PERSISTENCEMIMI Posts: 11,175
12/11/07 8:14 A

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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.



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PERSISTENCEMIMI Posts: 11,175
12/9/07 4:15 P

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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 1/2 pounds boneless pork loin, cut into 1 1/2-inch cubes
3 cups cubed peeled acorn squash
6 scallions, cut into 2-inch pieces
1/3 cup shredded peeled fresh ginger
2 (3-inch) cinnamon sticks
2 garlic cloves, minced
1 1/2 cups reduced-sodium chicken broth
6 tablespoons reduced-sodium soy sauce
6 tablespoons ketchup

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.


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PERSISTENCEMIMI Posts: 11,175
11/30/07 6:57 A

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In bone breast of turkey in the crockpot

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!



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PERSISTENCEMIMI Posts: 11,175
11/28/07 7:22 A

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Courtesy of DSNOEY

KIELBASA-BEAN SLOW-COOKER SOUP

3 points per cup

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.



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VEILEDIAMOND's Photo VEILEDIAMOND Posts: 10,491
10/22/07 3:33 P

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Crockpot Beef and Peppers


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






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PERSISTENCEMIMI Posts: 11,175
10/14/07 6:13 P

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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.



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PERSISTENCEMIMI Posts: 11,175
10/6/07 7:33 A

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CROCK POT BROWN SUGAR CHILI

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


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PERSISTENCEMIMI Posts: 11,175
10/6/07 7:27 A

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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.


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PERSISTENCEMIMI Posts: 11,175
9/28/07 7:12 A

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SPLIT PEA AND YAM SOUP

8 servings 5 points per serving

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)
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PERSISTENCEMIMI Posts: 11,175
9/21/07 10:24 P

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Courtesy of Duffy

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.



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PERSISTENCEMIMI Posts: 11,175
8/7/07 8:42 A

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THREE BEAN CROCKPOT CHILI
From Fiona Haynes

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


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PERSISTENCEMIMI Posts: 11,175
7/24/07 3:12 P

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BURGER HEAVEN CASSEROLE
Courtesy of KOOKIE28

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)
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PERSISTENCEMIMI Posts: 11,175
6/11/07 10:09 P

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APPLE BUTTER (1 Point per 1 TABLESPOON)

Makes 4 cups

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


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6/3/07 9:40 P

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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)
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5/24/07 12:23 A

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America's Favorite Pot Roast (7 Points)

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




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5/24/07 12:05 A

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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

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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.

****************************************
**************************************
**************************************
**************************************
*************

OTHER IDEAS!

3 1/2 cups skim milk
3 1/2 cups water
2 cups steel cut oats
2 cinnamon sticks

Cook on low 4 hours

****************************************
**************************************
***********************************


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.

****************************************
**************************************
*************************************

Spiced Irish Oatmeal
6 servings

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).



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5/21/07 11:31 P

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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.

Serves 8
Per serving: 272 calories; 2g fat; 23g protein; 42g carbohydrate; 34mg cholesterol; 666mg sodium; 6g fiber




PERSISTENCEMIMI Posts: 11,175
5/21/07 10:08 P

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Courtesy of Katiedivina

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!


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PERSISTENCEMIMI Posts: 11,175
5/20/07 5:12 P

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CROCKPOT CHICKEN STEW

Serves 6-8.

Ingredients:

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


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PERSISTENCEMIMI Posts: 11,175
5/20/07 5:10 P

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CROCKED SPICED APPLES

Serves 4.

Ingredients:

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.



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PERSISTENCEMIMI Posts: 11,175
5/20/07 9:10 A

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Crockpot: peach steel-cut oats (core)

I have used various other frozen fruits in this recipe, always with good results. Use what you like.

3 c steel-cut oats (or any combination of barley, wheat berries, oats)
8 c water
16 oz bag frozen peach slices
2 cinnamon sticks

Combine all in crockpot; cook on low overnight, 8-10 hours



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PERSISTENCEMIMI Posts: 11,175
5/20/07 9:09 A

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From WW boards

Crockpot: Cranberry hot cereal (core)

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.



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PERSISTENCEMIMI Posts: 11,175
5/20/07 8:47 A

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Courtesy of Kathy

crockpot California Chili Beans

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


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PERSISTENCEMIMI Posts: 11,175
5/18/07 4:13 P

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Chicken Corn Soup

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

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PERSISTENCEMIMI Posts: 11,175
5/17/07 11:09 A

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Courtesy of Coco

Curried Lentil-Tomato Soup

This is an easy crockpot recipe!

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.


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PERSISTENCEMIMI Posts: 11,175
5/17/07 10:57 A

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Courtesy of Lisa06

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.


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PERSISTENCEMIMI Posts: 11,175
5/16/07 6:44 P

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Courtesy of Lola

Chicken and Vegetables

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.


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PERSISTENCEMIMI Posts: 11,175
5/11/07 9:38 A

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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.

Serves 8
Per serving: 272 calories; 2g fat; 23g protein; 42g carbohydrate; 34mg cholesterol; 666mg sodium; 6g fiber


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PERSISTENCEMIMI Posts: 11,175
5/10/07 8:06 P

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SLOW COOKER 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, 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.

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OTHER IDEAS!

3 1/2 cups skim milk
3 1/2 cups water
2 cups steel cut oats
2 cinnamon sticks

Cook on low 4 hours

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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.

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*************************************

Spiced Irish Oatmeal
6 servings

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).

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Steel cut oats with apples and cranberries

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.



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CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/10/07 7:26 P

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Hi Tess,

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's Photo CASHEWKITTY Posts: 1,109
5/10/07 7:20 P

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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's Photo CASHEWKITTY Posts: 1,109
5/10/07 7:16 P

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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's Photo CASHEWKITTY Posts: 1,109
5/10/07 7:07 P

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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: 11,175
5/10/07 4:28 P

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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



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