* Exported from MasterCook *

Chicken Deli Casserole - 4, 6 or 10 Points

Recipe By : The Best Slow Cooker Cookbook Ever
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Slow Cooker/Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces sauerkraut -- rinsed and drained
1 cup Russian salad dressing, low calorie
24 ounces boneless & skinless chicken breast -- 6 pieces
1 tablespoon yellow mustard
1 cup Swiss cheese, lowfat
fresh parsley -- for garnish

1. Place half of the sauerkraut in slow cooker. Drizzle on about 1/3 cup of the dressing. Top with three of the chicken breasts and spread with mustard. Top with remaining sauerkraut and chicken breasts. Drizzle on about 1/3 cup of the dressing. Refrigerate the remaining dressing until serving time.

2. Cover and cook on low heat setting aobut 3 1/2 to 4 hours or until the chicken is white throughout and tender.

3. To serve, spoon the casserole onto six plates. Sprinkle with 3 to 4 tablespoons of cheese and drizzle with about 1 tablespoon of dressing. Garnish with parsley if desired.

Calories: 244.1
Fat grams: 4.5
Fiber grams: 4.0

W/W Points: 4

IF YOU USE LOW CALORIE RUSSIAN DRESSING AND FULL-FAT SWISS CHEESE THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 282.9
Fat grams: 8.7
Fiber grams: 4.0

W/W Points: 6

IF YOU USE REGULAR RUSSIAN DRESSING THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 423.3
Fat grams: 27.8
Fiber grams: 3.9

W/W Points: 10

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NOTES : Original recipe called for full-fat Russian salad dressing and full-fat Swiss cheese. Original recipe did not provide any nutritional values.


These are new recipes and I haven't made them yet so I don't know the volume of what a
serving is yet.

[This message has been edited by Kelly_S (edited 09-08-1999).]

* Exported from MasterCook *

Tex-Mex Chicken 'N' Rice - 3 Points

Recipe By : The Best Slow Cooker Cookbook Ever
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Slow Cooker/Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups converted rice, uncooked; Uncle Ben's
28 ounces diced tomatoes, Hunt's
6 ounces tomato paste
3 cups hot water
1 package taco seasoning mix
1 pound boneless & skinless chicken breast -- cut in 1/2" cubes
2 medium onions -- chopped
1 medium green bell pepper -- chopped
4 ounces green chiles -- diced
3/4 teaspoon garlic pepper

1. In a slow cooker mix together all ingredients except the chiles and garlic pepper.

2. Cover and cook on low heat for 4 to 4 1/2 hours or untl the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy.

3. Stir in the chiles and garlic peppe. Serve at once.

Calories: 174.3
Fat grams: 1.1
Fiber grams: 3.0

W/W Points: 3

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These are new recipes and I haven't made them yet so I don't know the volume of what a
serving is yet.


[This message has been edited by Kelly_S (edited 09-08-1999).]

[This message has been edited by Kelly_S (edited 09-16-1999).]

Kelly

Thanks for the crockpot recipes. I am always in search of slow cooker recipies because I am a single working mom. It helps to have dinner done when I come home! I am on WW 123, and it's great to have the points!

Lois

Lois,

If you have a specific ingredient (poultry, beef, pork) you need for a crock pot recipe let me know I have a whole cookbook on crockpot recipes.

Kel

The rice is supposed to be cooked before you put it in the crock pot? Then why does it say to cook until the rice is tender?

Hrm. My mom gave me a crock pot a while back and I haven't ever used it. I think it would be great to learn how, because I've just been eating awfully since I never feel like I have time to cook. Would sure be nice to have a nice hot meal already there for me....now, can you adjust these cooking times in some way or something? I usually leave the house at about 7:15....how could I make something that needed to cook for 4.5 hours? Maybe there's a timer or something........guess I should try and find an instruction manual. This is her old crock pot so it may be a chore.

Carrie

Sorry it was my typo I've corrected it.

Hi Kelly.

You must have read my mind! I came to the site specifically to find some crock pot recipes. I just got one as a wedding present and can't wait to use it. Do you have some favorite recipes that I can experiment with? I don't have a specific one (chicken, etc.) to request, what ever you recommend.

Thanks a million!

Michele

This is a great recipe, BUT, I would advise cooking the rice separate from other ingredients. I followed directions, but rice was still overcooked. The sauce would be great served over rice. Happy and healthy eating to all!

pulling up

pulling up!

Aggie Carrie,

In the past when I worked, I used my crockpot alot! I purchased a timer. It plugs into the wall and you plug the crockpot into it. Set the timer for your start and stop cooking time. You can have your meal ready when you want!!

Vicky

[This message has been edited by vicalyn (edited 10-01-1999).]

Kelly thanks for the recipe. I tried it out this weekend, using precooked brown rice and I made it on the stovetop. I didn't have the time to put it in the crockpot. But it still turned out great!

Keep those recipes coming!

Helen S.

This recipie looks great, but just one question: 3 pts per serving -- I didn't see any info to tell me how much a serving was!!

Am I blind or something? ;-)

TracyD

The recipe makes 8 servings and I haven't tried it and it says that at the end of the recipe so I can't tell you how big a serving is. You are going to have to make it and measure it then divide your measurement by 8.

Sorry

Kelly,
No problem! I just wanted to make sure I wasn't being blind. ;-) That has happened to me often enough. 8 servings hmm... I will probably try this recipie this weekend when I am off.

TracyD