3 lbs. skinless chicken thighs (I use about 4 chicken breasts)
1/2 cup soy sauce
2 T. sherry
1/3 cup brown sugar, packed
1/4 tsp. garlic powder
1/4 tsp. ground ginger
2 T. ketchup
2 T. toasted sesame seeds
Place chicken in a slow cooker. Combine remaining 7 ingredients in bowl. Mix well. Pour over chicken, being sure to get some sauce on every piece. Cover. Cook on low for 6-8 hours or on high for 3-4 hours. Serves 4 to 6.
Olive oil in a spritzer bottle, or non-stick cooking spray
2 pounds extra lean ground sirloin (or bison)
2 large eggs
1 cup (about 1 medium size) zucchini, grated and excess liquid squeezed out
1/2 cup freshly grated Parmesan cheese
1/2 cup fresh parsley, finely chopped, plus extra for garnish
4 cloves freshly minced garlic
3 Tablespoons balsamic vinegar
1 Tablespoon dried oregano
2 Tablespoons minced dry onion or onion powder
1/2 teaspoon sea or Kosher salt
1/2 teaspoon ground black pepper
1/4 cup ketchup or tomato sauce
1/4 cup shredded or 2-3 slices mozzarella cheese
2 Tablespoons fresh parsley chopped
Line a large (6 quart or larger) slow cooker with folded strips of aluminum foil in a grid pattern. Spray the foil with olive oil or non-stick cooking spray. In a large mixing bowl, combine all ingredients except for cooking spray and the topping ingredients. Mixture WILL BE loose/wet. This is expected. Carefully transfer mixture into the slow cooker and form into an oblong shaped loaf, setting it on top of the aluminum foil strips. Place lid on top of slow cooker. Cook on high power for 3 hours or low power for 6 hours. 15 minutes before the end of the cook time, turn the heat off and unplug the slow cooker. Remove the lid and spread ketchup over the top of the meatloaf. Place cheese on top of ketchup and replace the lid onto the slow cooker. Allow the meat loaf to sit for 5-10 minutes, or until the cheese has melted. To remove loaf from the slow cooker, remove lid, hold each end of the strips in each hand , and carefully lift. Transfer the loaf to serving platter and garnish with fresh parsley. Serve and enjoy!
1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
2-4 cups Low Sodium Chicken Broth (It should not be like soup in the end, try around 3 cups)
2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat. Add the browed sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.
Top with grated parmesan or mozzarella cheese if desired.
3 lb. Chicken breasts or chicken legs or chicken thighs
1/4 C. butter, melted
1/2 C. honey
1/4 C. prepared mustard
3 clove garlic, minced
1 tsp. salt
1/2 tsp. curry powder
Place chicken in slow cooker. Combine all remaining ingredients and pour over chicken. Cook for 4 to 6 hours on high or 6 to 8 hours on low.
Yield:
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1 serving cooking spray (5 one-second sprays per serving), lemon-flavored
1 lb. lean veal leg, boneless, cut into 1-inch chunks
1/2 C. fat-free chicken broth
1 C. carrot(s), baby, sliced
4 small potato(es), fingerling, sliced 1/2-inch thick
8 small onion(s), red pearl, peeled and halved lengthwise
1 medium garlic clove(s), minced
20 small raw oyster mushrooms, coarsely chopped
2 1/2 tsp. lemon zest
1 tsp. dried sage, crushed
3/4 tsp. table salt
1/4 tsp. black pepper
Coat a ridged grill pan with cooking spray. Preheat pan over high heat until a drop of water sprinkled on pan sizzles. Add veal and sear 1 minute per side. Place veal in a 4- to 5-quart slow cooker. Add broth, carrots, potatoes, onions, garlic, mushrooms, lemon zest, sage, salt and pepper in order listed. Cover and cook on LOW setting for 5 to 6 hours. Stir well before serving. Yields about 1 C. per serving.
Yield:
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3 large all-purpose potatoes, peeled and cut bite-size
1 large green bell pepper, cut in thin strips
1 medium onion, chopped
1 can (15 oz) tomato sauce
½ C. dry white wine
½ C. pimiento-stuffed olives
1½ T. each minced garlic and olive oil
1 T. tomato paste
½ tsp. each salt and pepper
1 bay leaf, broken in half
6 each chicken drumsticks and thighs (about 3 lb), skin and excess fat removed
Combine all ingredients except chicken in a 4½-qt or larger slow-cooker. Add chicken; stir until well mixed. Cover and cook on high 5 hours or low 8 hours until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
Yield: 6 servings
Calories: 340
Fat: 11g
Fiber: 4g
1 T. extra-virgin olive oil
2 cloves garlic, minced
2 C. sliced baby carrots
3 scallions, chopped
1 sweet potato, peeled and diced
1 (15-ounce) can diced tomatoes, drained
2 tsp. curry powder
1/2 tsp. dried thyme
1/4 tsp. red pepper flakes
1/4 tsp. ground allspice
Salt and freshly ground black pepper
2 (16-ounce) cans red kidney beans, drained and rinsed
1 (14-ounce) can unsweetened light coconut milk
1 C. vegetable broth
Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients. To the cooker, add the carrots, scallions, sweet potato and tomatoes. Stir in the curry powder, thyme, red pepper flakes, allspice and salt and pepper to taste. Add the beans, coconut milk and broth. Cover and cook on low for 6 to 8 hours. Serve over rice or couscous. Top with diced tomato and red onion if desired.
Yield:
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3 lbs. chuck roast or stew meat
1 (14 oz.) bottle ketchup
1 lb. brown sugar
1 med. onion, chopped
1 tsp. salt
1/2 tsp. pepper or to taste
Dash of garlic powder to taste, optional
Put ketchup into crock pot. Fill empty bottle to 1/2 full with water and add to pot. Add onion and seasonings. Mix well. Trim fat from roast and cut into chunks. Put into pot. Set pot on low and cook all day.
Yield:
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4 bone-in chicken drumsticks, skin removed
4 bone-in chicken thighs, skin removed
1/3 C. soy sauce
2 T. dark brown sugar
2 medium carrots, thinly sliced crosswise
5 garlic cloves, thinly sliced
2/3 C. fresh chopped cilantro plus extra for garnish
2-inch piece fresh ginger, peeled and cut into thin strips
5 scallions, thinly sliced on the bias, plus extra for garnish
1 T. balsamic vinegar
1 tsp. ground coriander
1/2 tsp. ground pepper
1 T. cornstarch
To prepare for freezer: In gallon zip-lock bag, combine chicken, soy sauce, brown sugar, carrots, garlic, cilantro, ginger, scallions, vinegar, coriander, and pepper. Â Squeeze out excess air and seal. Place sealed bag into another bag for safety. Label, date, and store in freezer until ready to serve. Â When ready to serve: Thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 5 to 6 hours. Â Just before serving, set slow cooker to high. In a large measuring C. combine cornstarch with 1 T. water. Add 1 C. of cooking liquid and stir to combine. Pour mixture back into slow cooker, cover, and cook 2 minutes longer, or until sauce is thickened. Garnish with cilantro and scallions and serve with white rice.
Yield:
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1 can reduced fat cream of chicken soup
1/2 soup can water
1/2 C. chopped onions
1 tsp paprika
1 tsp lemon juice
1 tsp rosemary
1 tsp thyme
1 tsp salt
1/4 tsp freshly-ground black pepper
4 skinless boneless chicken breasts
Non-stick cooking spray
3 T. shortening
1 1/2 C. flour
2 tsp baking powder
3/4 tsp salt
3 T. fresh chopped chives (or 2 T. dried chives)
3/4 C. skim milk
Spray crock pot with non-stick cooking spray. Place chicken in crock pot. Mix remaining ingredients together and pour over chicken. Cover and cook on LOW 6 to 8 hours. About 1 hour before serving, prepare chive dumplings: Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by tsp.fuls onto hot chicken and gravy. Cover and cook on HIGH for 45 to 60 minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
Yield:
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1/4 lb. salt pork or bacon, diced
1 C. chopped onion
2 medium carrots, diced
3 ribs celery, sliced
1 tsp. dried parsley flakes
1 can (28 oz.) tomatoes
1 1/2 tsp. salt
3 cans clams (approx. 7 oz. each) minced clams with liquid
1/4 tsp. ground black pepper
1 bay leaf
1 1/2 tsp. dried leaf thyme, crumbled
2 1/2 C. diced potatoes, about 3 medium peeled potatoes
Brown bacon in a large skillet; add onions and cook until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours.
Yield:
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2 cans (14 1/2 ounces each) no-sodium-added diced tomatoes
8 ounces shiitake mushrooms, stemmed and sliced 1/2″ thick (3 cups)
2 large carrots, halved lengthwise, sliced 1/4″ thick (1 cup)
1/3 cup dry white wine
1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1 clove garlic, minced
1 teaspoon dried basil
1/4 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
4 each skinless chicken drumsticks and thighs (about 2 pounds)
2 small yellow summer squash, sliced into 3/4″-thick rounds
Thin strips basil leaves (optional)
In a 4-quart or larger slow cooker, combine the tomatoes (with juice), mushrooms, carrots, wine, thyme, garlic, basil, fennel seeds, and red-pepper flakes. Add the chicken and toss to coat. Place the squash on top. Cover and cook on low setting for 7 to 9 hours, or until the chicken and vegetables are tender. Serve with sauce. Garnish with basil, if desired.
Yield: 4 servings
Calories: 270
Fat: 5g
Fiber: 6g
3 lbs skinless chicken thighs (I use about 4 chicken breasts)
1/2 cup soy sauce
2 Tbsp sherry
1/3 cup brown sugar, packed
1/4 tsp garlic powder
1/4 tsp ground ginger
2 Tbsp ketchup
2 Tbsp toasted sesame seeds
Place chicken in a slow cooker. Combine remaining 7 ingredients in bowl. Mix well. Pour over chicken, being sure to get some sauce on every piece. Cover. Cook on low for 6-8 hours or on high for 3-4 hours. Serves 4 to 6.
Yield:
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1 lb. ground beef
1 (1.12-oz.) taco seasoning packet
1/4 C. water
1 (15-oz.) can black beans, undrained
1 (15-oz.) can Texas ranch beans, undrained
1 (16-oz.) can kidney beans, undrained
1 (16-oz.) can chili beans, undrained
1 (15.25-oz.) can corn, drained
1 (24-oz.) jar Picante sauce
Brown ground beef over medium-high heat on stove-top. Drain fat. Add in taco seasoning and 1/4 C. water. Put beef in slow cooker. Add all other ingredients. Cook on Low for 6 to 8 hours. Serve with sour cream, shredded cheese and tortilla chips, if desired.
Yield:
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2 C. cooked chicken
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed cream of chicken soup
2 (10 3/4 ounce) cans Chicken Broth
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
16 ounces buttermilk biscuits (8)
Combine all ingredients in crock pot except biscuits; blend well. Cut biscuits into quarters, stir into mixture. Cover; cook on Low 4 to 6 hours stirring occasionally or until biscuits are cooked.
Yield:
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1/2 C. low-sodium soy sauce
1/3 C. brown sugar
1/4 C. rice vinegar
2 cloves of garlic, peeled and smashed
1 T. grated fresh ginger
1/2 tsp. crushed red pepper
8 beef short ribs (about 4 lb.)
4 medium carrots, peeled and halved crosswise
1 small green cabbage
2 T. cornstarch
1 T. sesame oil
4 scallions, thinly sliced
In a 4-6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper.  Add Short ribs and carrots and arrange in a single layer. Cook, covered, on high for 7-8 hours on low or until the meat is tender and easily pulls away from the bone. Transfer the short ribs and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard. Turn the slow cooker to high. In a small bowl, whisk together the cornstarch with 1 T. of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with scallions.
1-11/2 lbs ground turkey
5 tbsp pesto, divided
1 tsp hot pepper flakes
1/3 C. grated parmesan cheese
1 chopped onion
1/2 tsp salt
2 tsp vegetable oil
2 28 oz cans diced tomatoes
1 5.5 oz (156 mL) can tomato past
1 tsp granulated sugar
1/4 C. red wine
In a large bowl combine ground turkey, 4 tbsp of pesto, hot pepper flakes, parmesan cheese, chopped onion and salt. Shape mixture into 30 – 1 1/2 inch balls. In a large non-stick skillet, heat oil. Place meatballs in skillet; cook 1-2 minutes per side until lightly browned. Place meatballs in slow cooker. Add diced tomatoes, remaining 1 tbsp of pesto, tomato paste, sugar and red wine; stir carefully to combine. Cook on high 4-6 hours or until meatballs are cooked through. Serve over hot cooked pasta.
Yield: Â 6 servings
Calories:
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3 to 4 lb. stew beef
1/2 C. flour
1 T. salt
2 tsp. paprika
1 tsp. pepper
12 small white onions, peeled
4 strips bacon, diced
16 oz. sliced mushrooms
1 can (12 oz. or 1 1/2 C. s) beer
1 tsp. sugar
1 T. vinegar
1/2 tsp. dried leaf thyme, crushed
1 small bay leaf
Combine flour, salt, paprika, and pepper in a large shallow bowl or food storage bag. Toss beef cubes in flour mixture to coat thoroughly. Place onions, bacon and about half of the mushrooms in Crockpot. Add beef and remaining mushrooms. Combine beer, sugar, vinegar, thyme, and bay leaf; pour over beef. Cover and cook on LOW for 8 to 10 hours. Serve beef with noodles or rice. If desired, make a gravy from juices. Strain cooking liquids into a saucepan and simmer for about 5 minutes to reduce slightly. Combine 2 T. of flour with about 3 to 4 T. of water to make a smooth paste. Pour into beef juice mixture and simmer until thickened.
Â
1-1/2 C. dried great northern beans
1 lb. turkey breast tenderloin
2 onions, chopped
14 oz. can ready to serve chicken broth
1-1/2 C. water
14 oz. can diced tomatoes, undrained
1/8 tsp. white pepper
1/4 tsp. salt
1/2 tsp. dried thyme leaves
Â
Place beans in a medium bowl and cover with water. Cover and let stand overnight to soak. Drain beans and discard soaking water. Place beans in 3-4 quart crockpot. Cut turkey into 1″ pieces and place in crockpot along with onions, chicken broth and water. Cover and cook on low for 8-10 hours. Then stir in tomatoes and pepper. Cover again and cook on low for 30 minutes until hot. You can substitute a 12 oz. can of white meat chicken, drained, for the turkey tenderloin to make this a true pantry recipe.
Creamy Mushroom Beef Chuck Roast
5 lb. chuck roast
1 T. olive oil
1 454 g package of white or cremini mushrooms
1 large yellow onion, chopped
one 1 oz. package dry onion soup mix
2 10.75 oz can of cream of mushroom soup
1 1/4 C. water
Pre-heat your oven to 400 °F.  Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.  Place the mushrooms and onion around the chuck roast. Whisk together the soups and the water until as smooth as possible (it usually is chunky a bit, that’s ok!) Pour over the roast. Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F. Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.
Slow Cooker Instructions
Heat a skillet over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the slow cooker.  Place the mushrooms and onion around the chuck roast. Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that’s ok!) Pour over the roast and place the lid on the slow cooker. Cook for 8-10 hours on low until the roast pulls apart easily when touched with a fork. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.
6 skinless, boneless chicken breast halves
1 T. butter
3 T. flour
1/2 cup  milk
1/2 cup chicken broth
1/4 tsp, salt
1/4 tsp. black pepper
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Â
Make a roux on the stovetop with butter and flour, and whisk in broth, milk and salt and pepper. Pour sauce into crockpot. Layer chicken breasts over the sauce, turning to coat. Cover with slices of ham and then Swiss cheese. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.Â
8 oz. extra lean ground beef or turkey
1/2 C. chopped onion
1/2 C. chopped green pepper
1/2 C. (one 2.5 oz. jar) sliced mushrooms, drained
1 3/4 C. (one 15-oz. can) Hunt’s Tomato Sauce or Pizza Sauce
1 tsp. Italian Seasoning
1 tsp. Spenda
3 C. cooked noodles, rinsed and drained
1/4 C. shredded Kraft reduced-fat Cheddar cheese
1/4 C. shredded Kraft reduced-fat Mozzarella cheese
In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours. Mix well before serving
Yield: 6 servings
Serving Size: 1 C.
Calories: 305
Fat: 9g
Fiber: 4g
1 or 2 cans whole cranberry sauce
4 T. lemon juice
4 T. Dijon Mustard
3 T. brown sugar
2 pork tenderloins
Combine cranberry sauce, lemon juice, Dijon mustard, and brown sugar in a bowl and whisk to blend. Place tenderloins in bottom of C slow cooker. Spoon or pour the cranberry mixture into the Crockot, covering the tenderloins. Cover Crock Pot and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
Yield:
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3 green bell peppers, chopped
1 large onion, chopped
1 zucchini, quartered and sliced 1/4-inch thick
1 (14 1/2-oz.) can crushed tomatoes
1 (10-oz.) can diced tomatoes
1 (15-oz.) can garbanzo beans
1 (15-oz.) can pinto beans
1 (15-oz.) can black beans
1 1/2 T. red chili powder
1 T. garlic powder
1 tsp. oregano leaves
1/2 tsp. cumin
Cut peppers in half; remove seeds and chop. Combine all ingredients into slow cooker. Cover; cook on Low for 8 hours or on High for 4 hours.
Yield:
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1 pound ground beef
2 (28-ounce) cans Bush’s Barbecue Baked Beans
1 (28-ounce) can Bush’s Bold and Spicy Baked Beans
1 bunch green onions
¾ C. brown sugar
1 tsp. barbecue sauce
1 tsp. mustard
Brown ground beef in skillet. Chop green onions. Combine all ingredients (cooked ground beef, baked beans, onions, brown sugar, barbecue sauce and mustard) in Crock-Pot or baking dish. Bake, covered, at 300 degrees for 2 hours or simmer in Crock-Pot for at least 3 hours.
Yield:
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Â
1 jar (14 oz.) pizza sauce
1 C. chopped turkey pepperoni, (from 6-oz. package)
8 medium green onions, chopped (1/2 C.)
1/2 C. chopped red bell pepper
1 can (2 1/4 oz.) sliced ripe olives, drained
1 C. shredded mozzarella cheese (4 oz.)
1 package (8 oz.) cream cheese, softened and cubed
Broccoli flowerets, cherry tomatoes and carrot sticks, if desired
Â
Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.  Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.  Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping.
2 lbs. venison, cubed
3 cloves garlic
2 onions, sliced
3 tsp. vegetable oil
2 bay leaves
1 head cauliflower
3 potatoes, cubed
6 carrots, cubed
1 can tomato sauce
1 Tsp.. salt
1 C. water
Â
Throw all in a crock pot and cook until done.
1 lb. Chicken breasts cut into strips
1 large onion sliced
1 small green pepper sliced
1 can tomato sauce – (8 oz)
4 carrots sliced
3 T. brown sugar
1 T. vinegar
1 tsp. salt
2 tsp. Soy sauce
Â
Cook chicken in a skillet with a small amount of oil until browned. Place all ingredients with pork in crock pot and cook on LOW for 6 to 8 hours. Serve with hot rice.
9 red or green Bartlett pears, sliced
1 cup pear cider
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon ginger
1/2 teaspoon cardamom
1/2 teaspoon allspice
1/4 teaspoon mace
Â
Place all ingredients in a slow cooker. Cook on low for 10-12 hours. Uncover and cook on low for an additional 10-12 hours or until is roughly your desired thickness and most of the liquid has evaporated. Allow to cool completely then pour into the food processor and puree. Pour into clean glass jars. Refrigerate. Makes about 4 cups.
1-1/2 lbs. beef round or shoulder steaks, cut 1/4-inch thick
1/2 C. water
3/4 C. finely chopped carrots
3/4 C. finely chopped onion
1/2 C. finely chopped celery
1/2 C. finely chopped bell pepper
1/2 C. medium picante sauce
1/4 C. ketchup
1 T. white vinegar
12 ounces Farfalle (bow-tie) pasta, cooked
The night before serving: Prepare vegetables and combine with picante sauce, ketchup and vinegar; refrigerate in a sealed container. Trim fat from beef steaks and cut into 6 pieces. Wrap and refrigerate. In the morning: Transfer steaks to the crockpot and top with vegetable mixture. Add water. Cover and cook on low for 10-11 hours. Thicken by adding 1 T. cornstarch mixed with 1 T. water. Salt and pepper to taste. Serve over cooked pasta. To boost fiber content, try whole wheat pasta.
Yield: 6 servings
Calories: 265
Fat: 6g
Fiber: 3g
1/2 C. onion, chopped
1/4 C. reduced-calorie margarine
2 T. flour
1 tsp. salt
1/2 tsp. black pepper
2 C. water
8 oz. sliced mushrooms, drained
1 C. celery, chopped
2 C. potatoes, peeled and diced
1 C. carrot, chopped
2 C. skim milk
1/4 C. fat-free parmesan cheese, grated
In a skillet, sauté onion and celery in the 1/4 C. margarine until the onion is translucent. Remove from heat. Add flour, salt and pepper; stir. Place in crock pot. Add water, then stir in potatoes, mushrooms, and carrots. Cover and cook on low 6-8 hours (or on high for 3-4 hours). If on low, turn to high after cooking time. Add milk and parmesan cheese and cook another 30 minutes. Serve.
Yield:4 servings
Calories: 150
Fat: 4g
Fiber: 3g
1 1/2 lb. skinless, boneless chicken breast halves and/or thighs
2 C. sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 C. chicken broth
1 med onion, chopped
1/2 C. sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 C. dry white wine or chicken broth
3 T. quick cooking tapioca
2-3 tsp. curry powder
3/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
4 C. hot cooked couscous
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous.
Yield: 6 servings
Calories: 345
Fat: 6g
Fiber: 9g
1/2 lb. 7% or less Ground Beef
1/2 onion – minced
2 cloves garlic – minced
1/4 C. instant rice – uncooked
1 egg
Salt and pepper, to taste
4 oz. chopped green chiles, canned, drained
1 carrot, shredded
14 1/2 oz. stewed tomatoes, canned
4 C. hot water
2 C. low-fat beef broth or water
1 tsp. dried oregano
2 T. chopped fresh parsley or cilantro
In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2″ meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.
Yield: 6 servings
Calories: 105
Fat: 3.9g
Fiber: 1g
4 oz. lean ham, chopped
1 cup chopped onion
2 celery stalks, chopped
1 medium green pepper, chopped
1 28 oz. can tomatoes and juice
1/4 cup tomato paste
1 clove garlic, minced
1 T. Minced fresh parsley, or 1/2 T. dried parsley
1/2 tsp. chopped fresh thyme, or 1/4 tsp. dried thyme
2 whole cloves
1 T. Canola oil
2/3 cup uncooked white or brown rice
16 medium-large shrimp, peeled and deveined
Thoroughly mix all ingredients except shrimp in a slow cooker. Cover and cook on low setting for 7-10 hours. One hour before serving, turn slow cooker to high setting. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.
Yield: 4 servings
Serving size: 1 1/2 cups
1 turkey breast (4 to 5 lb.) fresh or thawed
2 T. of butter or margarine
1/4 C. of garden vegetable flavored whipped cream cheese
1 T. of soy sauce
1 T. of fresh minced parsley
1/2 tsp. dry basil, dried
1/2 tsp. dry sage
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
Place the turkey in your crock pot. Combine the remaining ingredients and brush over the turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).
Yield: 16+ servings
Serving Size: 3-4oz. Breast meat, without skin
Calories: 139
Fat: 3.6g
Fiber: 0g
2 1/2 T. Bulgur, uncooked (1 ounce)
2 1/2 T. brown rice, uncooked (1 ounce)
2 T. barley, uncooked (3/4 ounce)
2 T. millet, uncooked (3/4 ounce)
2 T. cornmeal, uncooked (3/4 ounce)
1/4 cup rolled oats (3/4 ounce)
3/4 cup plus 2 T. chopped dried mixed fruit (4 1/2 oz.)
1 1/2 tsp cinnamon
3 C. water
1 T. vanilla
Combine grains, dried fruit and cinnamon in crock pot. Mix well. Stir in water and vanilla. Cover and cook 6 to 8 hours on low setting. Stir before serving and add more water if desired. Note: any selection of grains will work — just keep it 1 cup grains to 3 C. water.
2 C. Skim milk
1/4 C. Brown Sugar Twin
1 T. melted Butter
1/4 tsp. Salt
1/2 tsp. Cinnamon
1 C. Rolled Oats, regular
1 C. Apple, chopped
1/2 C. raisins
Spray the inside of your crock pot with nonstick cooking spray. Put ingredients into crock pot & stir. Cover & cook on low overnight.
1 carrot, cut in pieces
1 green pepper, cut in pieces
1 onion, quartered
4 boneless chicken breasts
3 T. instant tapioca
8 oz. canned pineapple, chunks, undrained
2 T. candied ginger, or fresh
1/3 C. dark brown sugar, packed
1/3 C. red wine vinegar
1 T. soy sauce
1 tsp. instant chicken bouillon
1/2 tsp. garlic powder
1 green bell pepper, strips
10 cilantro leaves, fresh, (optional)
Remove all skin and any fat from chicken before cooking. Mince the ginger if using fresh ginger. Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours.
2 lb. boneless, skinless chicken breast
1 16-ounce package frozen broccoli, carrots and water chestnuts
2 T. quick-cooking tapioca
1 cup chicken broth
4 T. brown sugar
4 T. teriyaki sauce
2 T. dry mustard
1 1/2 tsp. grated orange peel
1 tsp. ground ginger
Rinse chicken and pat dry. Cut chicken into bite-sized pieces. Place frozen vegetables in slow cooker. Sprinkle with tapioca. Arrange chicken pieces on top of vegetables. In a small bowl, mix chicken broth, brown sugar, teriyaki sauce, mustard, orange peel and ginger. Pour sauce over chicken. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Serve over hot cooked rice.
Small lean cut roast
24-oz. jar of Greek salad peppers (pepperoncini)
Garlic, sliced
Cut small slits in the roast and place garlic slices in slits. Place the roast into crock pot. Dump entire jar of peppers and liquid over it. Cook all day (12 hours) on low. Also tasty to stuff the beef, peppers and chopped fresh tomatoes into pita breads.