Crockpot Meatloaf - 8 or 11 Points

Recipe By : The Best of Electric Crockery Cooking, Adapted
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot/Nesco

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup skim milk -- * see note
2 slices Natural Ovens Right Wheat Bread, low cal. -- * see note
1 1/2 pounds ground beef, extra lean
1/2 cup Egg Beaters 99% egg substitute -- * see note
1 small onion -- peeled
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon dry mustard
28 ounces tomatoes, canned -- whole, * see note

1. Place the milk and the bread in a large mixing bowl, and let stand until the bread has
adsorbed all the milk.
2. With two forks, break the bread into crumbs.
3. Beat the ground beef into the crumbs until well mixed.
4. Make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little;
then grate the onions into the eggs.
5. Add salt, pepper and mustard. Beat the eggs into the beef. Shape into a round
cake and place in the slow cooker.
6. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours.
7. Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce.
It should be thick, not thin.

* Original recipe called for whole milk, regular white bread, ground beef, 2 eggs & 1 can
whole tomatoes (I'm guessing on the size can).

Serving Size (1/6 recipe)
Per MC Nutritional Analysis:
Per Serving: 335.1 Calories, 19.8g Fat, 3.5g Fiber
Weight Watcher Points: 8
With original ingredients:
Per Serving: 448.8 Calories, 33.2g Fat, 2g Fiber
Weight Watcher Points: 11

- - - - - - - - - - - - - - - - - -

NOTES : From: [email protected] (Maggie Workman). Adapted by Pamela S..

* Exported from MasterCook *

Crockpot Beef and Peppers - 6 Points

Recipe By : Jo Anne Merrill: Kitchen Classics by Graham Kerr (MC Suite)
Serving Size : 8 Preparation Time :8:00
Categories : Crockpot/Nesco

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak -- lean
2 green peppers -- sliced thin
2 tablespoons dried onions -- minced, * see note
1 cup beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 garlic clove -- minced
1 teaspoon Worcestershire sauce

1. Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil
before adding to crockpot. Place the thinly sliced pepper rings in bottom of crockpot,
reserving a few to place on top of meat if desired. (Vegetables cook better when placed on
bottom of pot.) Arrange the meat on pepper, careful to not stack one piece directly on top of
another. Mix all other ingredients and pour over meat and peppers.
2. Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with mashed
potatoes and simply seasoned vegetables.

* Use dried onions or finely chop about 1/2 of a fresh onion.

Serving Size (1/8 recipe)
Per MC Nutritional Analysis:
Per Serving: 236.2 Calories, 13.7g Fat, 0.5g Fiber
Weight Watcher Points: 6

- - - - - - - - - - - - - - - - - -

NOTES : Recipe is from (MC Suite) Kitchen Classics Cookbook by Graham Kerr. Nutritional
analysis supplied by Pamela S. on 1/6/99.

* Exported from MasterCook *

All-Day-Long Crockpot Beef - 7 Points

Recipe By : Jo Anne Merrill: Kitchen Classics by Graham Kerr (MC Suite)
Serving Size : 6 Preparation Time :8:00
Categories : Crockpot/Nesco

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef roast -- (any cut desired)
1/2 teaspoon black pepper
2 garlic cloves -- minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots -- sliced
2 celery stalks -- diced
1 green bell pepper -- chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings.
Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.
2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the
peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef
pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of
the vegetables.
3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water
and 1/2 cup tomato juice. Pour this over the meat.
4. Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to
low, cover and cook for 7-9 hours. Serve with mashed potatoes and a healthy bread.

* Keep the crockpot covered as much as possible throughout cooking time. A crockpot can
be used to cook this type of meal for a varied amount of time, depending on your schedule. It
is not important that you take the meat and vegetables out at a specific amount of time. One or
two hours either way usually makes no difference.
When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid
as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.

Serving Size (1/6 recipe)
Per MC Nutritional Analysis:
Per Serving: 280.4 Calories, 18.1g Fat, 2.3g Fiber
Weight Watcher Points: 7

- - - - - - - - - - - - - - - - - -

NOTES : Recipe is from (MC Suite) Kitchen Classics Cookbook by Graham Kerr. Nutritional
analysis supplied by Pamela S. on 1/6/99.

* Exported from MasterCook *

Low-Fat Healthy Chili in Crockpot - 5 Points

Recipe By : Jo Anne Merrill: Kitchen Classics by Graham Kerr (MC Suite)
Serving Size : 4 Preparation Time :12:00
Categories : Crockpot/Nesco

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef stew meat -- trimmed
6 ounces tomato paste
1 cup chopped onions -- 2 medium onions
2 bell peppers -- diced
2 garlic cloves -- minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano -- crushed

1. Trim the beef of all visible fat. Cut into 1/2 inch cubes.
2. Place meat in crockpot and stir in tomato paste to completely coat meat. Add the remaining
ingredients and stir to blend. DO NOT add any additional liquid.
3. Cover and cook for 12 hours on LOW heat. When done, you can skim the fat from surface
and discard. Serve this low-fat dish with rice or beans.

Serving Size (1/4 recipe)
Per MC Nutritional Analysis:
Per Serving: 263.3 Calories, 10.7g Fat, 4g Fiber
Weight Watcher Points: 5

- - - - - - - - - - - - - - - - - -

NOTES : Recipe is from (MC Suite) Kitchen Classics Cookbook by Graham Kerr. Nutritional
analysis supplied by Pamela S. on 1/6/99.

* Exported from MasterCook *

Beef-and-Pasta Stew - 5 Points

Recipe By : WW's Six O'Clock Solutions
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crockpot Dishes
New Recipes Pasta Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups water
2 cups chopped onion
1 1/2 cups small red potatoes -- quartered
1 cup dried Great Northern beans or Navy beans
1/2 cup sliced carrot
1/2 cup quartered mushrooms
1/2 cup uncooked pearl barley
1/2 pound lean, boned round steak -- cut in 1/2" pieces
1 14.5 oz can pasta-style chunky tomatoes -- undrained
1 14.5 oz can fat-free beef broth
3 cloves garlic -- chopped
1 cup sliced zucchini
1 cup torn spinach -- fresh
1/2 cup uncooked ziti(short tubular pasta)
1 tablespoon dried rosemary -- crushed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese

1. Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on
high-heat seting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on
high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup
bowls, and sprinkle with cheese. Yield: 8 servings(serving size: 1 1/2 cups stew and 1
tablespoon cheese).

POINTS: 5; Exchanges: 1 LM, 2 Starch, 3 Veg. Per serving: Cal 287(11% from fat); Pro
18.7g; Fat 3.6g(sat 1.6g); Carb 45.6g; Fib 7.3g; Chol 20mg; Iron 4.5mg; Sod 503mg; Calc
168mg.

MC Formatted by Sue B 12-16-98 and submitted to the WW forum.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Crockpot Swedish Cabbage Rolls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Large cabbage leaves
1 pound lean ground beef
1 egg -- beaten
1 cup cooked rice
1/4 cup skim milk
8 ounces tomato sauce
1/4 cup onions -- finely chopped
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon worcestershire sauce
1/4 teaspoon pepper
1 tablespoon lemon juice

Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.

Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-pot.

Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours.

Description:
"WW Points = 7"

- - - - - - - - - - - - - - - - - - -

Per serving: 283 Calories (kcal); 17g Total Fat; (53% calories from fat); 17g Protein; 16g Carbohydrate; 88mg Cholesterol; 668mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chili Grande - Crockpot Recipe - 4 Points

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Beef Recipes Crockpot Recipes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound beef stew meat -- cubed and trimmed of excess fat
1 tablespoon taco seasoning mix
1 tablespoon chili powder
31 ounces chili beans in zesty sauce -- undrained
15 ounces stewed tomatoes -- undrained
3 each bell pepper -- chopped
1 1/2 cups frozen onions -- canned

Place all items in a crockpot, stir well.

Cover and cook on low setting 7 hours (or high setting for 4 hours)

If desired, top with sour cream and cilantro. (not included in nutritional analysis)

Description:
"Easy and really good!"
Source:
"Cooking Light 5 ingredient, 15 minute cookbook"
Copyright:
"1999"
Yield:
"1 1/2 cups"
Start to Finish Time:
"7:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 275 Calories (kcal); 6g Total Fat; (19% calories from fat); 22g Protein; 39g Carbohydrate; 31mg Cholesterol; 761mg Sodium; 10g Fiber


NOTES : WW Points = 4
Nutr. Assoc. : 0 0 0 0 0 0 0


2 lb. lean round steak with the fat trimmed off
2 green peppers, sliced thin
2 large fresh onions
1 cup low- sodium beef broth
2 tbs. low sodium soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. ground ginger
1 clove garlic, minced or more if you really like garlic

Place the vegetables in the bottom of the crockpot. Cut the steak into serving size pieces then place 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.

Serves 8 - 6 points per serving

Pineapple BBQ Flank Steak

Peel and shred 2 medium sweet potatoes and place them in the slow cooker. Lay a 1-pound flank steak, well trimmed, on top. In a large bowl, combine 1 small onion, finely chopped; one 8-ounce can crushed pineapple in juice; 1/2 cup reduced-sodium chicken broth; 1 teaspoon ground dry ginger; 1/4 cup reduced-sodium jarred barbecue sauce; 1 tablespoon honey; 2 teaspoons Dijon mustard; salt; and ground pepper to taste. Pour this mixture over the steak. Cover and cook on high until the steak is tender enough to shred, using two large forks, about 6-7 hours. Makes 4 servings, about 1 cup each.
POINTSŪ value per serving: 7

From the WW Website.

(originally posted by 3fc member "It's_Me_Susan")

3/4 pound lean beef stew meat cut into 3/4" cubes

1 large onion

2 large cloves garlic-minced

1 14.5 ounce can ready cut tomatoes with juice

1 7oz. can diced green chiles-drained

1 8.5 oz. can mexican who kernel corn, undrained

1 1/2 tsp. dried oregano

1 tsp. ground cumin

1/4 tsp. ground red pepper

2 T. yellow cornmeal

Combine all ingreds, except cornmeal, in a 3.5 quart slow cooker, mixing well. Cover and cook on low 7 - 8 hours.

Turn control to High. Stir in cornmeal. Cover and cook on high 20-25 minutes.

Serves 4. WW Points - 5 per serving