Slow Cooker Pork Chops
4 lean pork chops
1 pkg. onion soup mix
1 cup chicken broth
Place pork chops in slow cooker. In a separate bowl, combine soup mix and chicken broth, stir. Pour over chops. Cook on low heat for 6 to 8 hours.
Salsa Chicken
3-5 Chicken Breast
1 jar of Salsa
1 can of Black Beans
1 Can of Corn
1/2 pkg of taco seasoning
Mix above cook on low 6-8 hours. 1 hour before it is finished I added:
1 cup instant brown rice
1/2 hour before finished I added:
1 Brick of low fat or fat free cream cheese. (points, omit or reduce amount)
Crockpot lasagna
10 oz. lean hamburger
1 c. sliced fresh mushrooms (optional)
3/4 c. minced onions (optional)
3 cloves minced garlic
1 (14 oz.) can chopped tomatoes & green chilies with juice
5 oz. tomato soup
salt & pepper
1/2 tsp. dried oregano
8 oz. fat free cottage or ricotta cheese
1/4 c.grated FFparmesan cheese
1/4 c. grated FF mozerrella cheese
6 oz. whole wheat lasagna noodles, uncooked
6 oz. shredded FF chedder or FF mozzerella cheese.
Saute meat, onions, mushrooms,garlic and spices until meat is bronwed. In a bowl, mix tomatoes and juice and tomato soup together. Add about 4 oz. of tomato mixture to bottom of a crock pot. Add a layer of broken lasagna noodles. Add another layer of 1/3 of the meat mixture and cheeses. Continue to layer ending with a layer of sauce. Sprinkle shredded cheese on top. Put on lid and cook on low for 4-6 hrs. and heated through.
Greek Chicken (Crock-pot)
6 medium-sized potatoes, quartered
3 lbs. chicken pieces, skin removed
2 large onions, quartered
1 whole bulb garlic, minced
1/2 cup water
3 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil
1. Place potatoes in bottom of slow cooker. Add chicken, onions, and garlic.
2. In small bowl mix water with oregano, salt, and pepper.
3. Pour over chicken and potatoes. Top with oil.
4. Cover. Cook on high 5-6 hours or on low 9-10 hours.
Makes 8 servings.
Jambalaya (Crock-pot)
1 pound boneless chicken breasts, diced
2 green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
14 oz. can whole tomatoes, chopped
1/3 of a can tomato paste
1 can fat-free beef broth
1 Tbsp. dried parsley
1 ½ tsp. dried basil
½ tsp. dried oregano
1 tsp hot sauce (or to taste)
½ tsp. salt
1 pd. shrimp, peeled
4 cups cooked brown rice
Combine all ingredients (except shrimp and rice) in crock pot. Cook on low for 8-10 hours. In the last 15 minutes, add the raw shrimp and cooked rice.
Rotisserie Chicken (Crock-pot)
1 whole chicken
spray olive oil
Lawry's seasoned salt -no substitutes
Aluminum foil
Crock-pot rotisserie chicken
Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry's. Spray inside of crock with Pam. Note: Do not put any water in the crock. Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the crock. The chicken is going to sit on these. Place chicken breast side down in crock on top of aluminum balls.
(The chicken breast sits on the aluminum balls, for the simple fact that the natural juices drain to the bottom of the pot, so with the breast on the bottom the juices stay in the breast instead of draining from the breast keeping the breast super moist!)
Cook on High (will not come out the same on low), 4-6 hours. (3lb. chicken took 4 hours)
You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket
**NOTE** wrap a potato in foil and place them in the bottom of the crock pot
to make the foil balls, then you have both chicken and potatoes cooked to perfection!
SLOW COOKED GARLIC CHICKEN
4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), un-peeled
Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear.
Serves 4
Crocked Pineapple Chicken
4 whole boneless skinless chicken breast
dash of pepper
dash of paprika
20 oz pineapple chucks in juice*
2 tbsp dijon mustard
2 tbsp soy sauce
1 garlic clove
Put everything in pot cook on low 7-9 hours OR on high3 to 4 hours
I served it over brown rice, It was good not a colorful dish but it was wonderful all core except the juice from the canned pineapple. ***comments not mine***
Meatloaf (Crock-pot)
8 servings @ 7 points or Core
2 lb ground beef
2 eggs
2/3 C quick cooking oats
1 dry onion soup mix
1/2 C ketchup
Reserve 2T ketchup. Combine ground beef, eggs, oats, soup mix and remaining ketchup. Shape into a loaf. Put in crock pot. Top with remaining ketchup. Cover; cook on Low 8-10 hrs(High: 4-6 hrs).
Burger Heaven Casserole
16 oz. extra lean (at least 93%) gr. 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
In large skillet brown meat, onion & 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
Mex Casserole
Makes 10 (1 cup) servings
1 1/2 lb. lean ground beef
3 tbs. white vinegar
1 tbs. chili powder
1 tsp. dried whole oregano
1/4 tsp. garlic powder
1 1/2 tsp. Salt
1/4 tsp. Pepper
1 1/4 cups chopped onion
1 med. green pepper, chopped
4 oz. canned chopped green chilies, drained (optional)
12 oz. canned whole kernel corn, drained
1 cup elbow macaroni, partially cooked, drained and rinsed
2 (14 oz.) cans tomatoes with juice, broken up
2 tsp. chili powder
1 tsp. parsley flakes
1/2 tsp. dried whole oregano
2 tsp. granulated splenda
1/2 tsp. Salt
1/4 tsp. Pepper
Mix first 7 ingredients in bowl. Scramble-fry in nonstick frying pan until browned. Drain. Put onion into 3 1/2 or 5 qt. slow cooker. Add green pepper, green chilies, corn and partially cooked macaroni. Add beef mixture. Stir. Combine remaining 7 ingredients in bowl. Stir well. Pour over top. Stir. Cover. Cook on LOW for 8 hrs. or on HIGH for 4 hrs.
Tamale Pie
(can also be baked at 350 degrees for 30-40 minutes)
3/4 cup yellow cornmeal
1 cup beef broth
1 lb. extra-lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 (14 to 16 oz.) jar thick and chunky salsa
1 (16 oz.) can whole-kernel corn, drained
1/4 cup sliced ripe olives
2 oz. fat free Cheddar cheese, shredded (1/2 cup)
FF Sour cream
HOPPIN JOHN
Cuisine: Crockpot
Category: Crockpot
Serves: 6
1 can (15 oz) Black-eyed peas
1 can (15 oz) Tomatoes, diced or crushed
1 ea Onion, white, diced
1/4 c Pepper, Sweet, green, diced
3/4 c Rice, Uncle Ben’s Converted White or Brown rice
1 can Sliced Mushrooms, 4 oz
2 drops Tabasco or Louisiana Hot Sauce
1 c Water
6 ea Chicken Legs, Thighs or Breasts, skinned [OPTIONAL]
DIRECTIONS: Place all ingredients in 2-1/2 or 3-1/2 C Crockpot, set heat to high if wanted in 4 hours; set heat to low if plan to cook all day.
In a large bowl, mix cornmeal and broth; let stand 5 min. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 7 hrs. or until set. Sprinkle cheese over top; cover and cook another 5 min. or until cheese melts. Serve with FF sour cream.
Beef Barley Lentil Soup
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes ( ¼ inch pieces)
1 cup chopped celery
1 cup diced carrots
1 cup dry lentils, rinsed
½ cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon lemon-pepper seasoning
2 cans (14 ½ ounces each) stewed tomatoes
In a non-stick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker (crock pot). Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add the tomatoes; cook 2 hours longer. Yield 10 servings.
Chicken Cacciatore
Yields 6 servings,
Marinara Sauce:
1 teaspoon minced fresh garlic
1 can (28oz) crushed tomatoes
1 can (15oz) tomato sauce
2 teaspoons Italian seasonings (or use 1/2 teaspoon oregano and 1 teaspoon basil)
1/2 teaspoon sugar or Splenda (sucralose) sweetener
Spray medium saucepan w/ nonstick spray; heat. Add garlic; cook over medium heat, stirring constantly, until lightly browned, 1-2 minutes. Add crushed tomatoes, tomato sauce, oregano, basil and sugar; stir to combine. Bring to a boil; reduce heat. Let simmer until thickened and flavors are blended, about 20 minutes. Makes about 5 cups Use 4 cups for this recipe, set aside remainder for other uses; can be frozen.
Chicken:
6 skinless, boneless chicken breast halves or thighs
4 cups marinara sauce (above)
2 green bell peppers, seeded and chopped
6 to 8 oz sliced fresh mushrooms
1 onion, finely diced
2 tablespoons minced garlic
1 bay leaf
1/4 cup slice black olives, optional (Flex add 1 point)
Put the chicken in the slow cooker. Top with the marinara sauce, bay leaf, bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Remove bay leaf and serve.
Sixteen bean and barley soup (CROCKPOT)
1 bag (16 oz) of 16 bean soup mix, soaked and drained
1 onion, chopped
3 carrots, chopped
3 stalks of celery, chopped
1/2 bag pearl barley (8 oz)
8 cups of ff chicken broth
tablespoon or two of emeril's essence (or similar spices)
enough water to cover contents of crock pot as it will absorb almost all of the liquid.
Cook on low for 8 hours (or on stove top for about two and a half over a low flame)
This soup is very thick due to the barley. You may thin it out using a little more chicken broth when you reheat it. Try tossing in some left over shreded chicken breast for a tasty lunch. Feel free to make it with veggie broth for a vegetarian soup.