[Jen-L]

Slow Cooker Hot German Potato Salad
Makes 6 servings

5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices
1 large onion, chopped
1/3 cup water
1/3 cup cider vinegar
2 tbsp. all-purpose flour
2 tbsp. sugar
1 tsp. salt
1/2 tsp. celery seed
1/4 tsp. pepper
4 slices crisply cooked bacon, crumbled

Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon.

Per serving: cal 160 , fat 2 g , sat fat 1 g , cho 5 mg , sod 470 mg , carb 35 g , fib 3 g , prot 4 g Exchanges: 2 starch , 1 veg
Points: 3

[aaronsmom]

** Crockpot Lasagne Recipe **

Serves 4 - 12 points per serving

1lb cooked lean hamburger meat

1 tsp italian seasoning

1 28 ounce jar of Ragu Lite

1/3 cup H20

1 jar mushrooms

1 15 oz package low fat ricotta cheese

2 cups shredded lowfat mozzarella cheese

8 uncooked lasagna noodles

Mix spagetti sauce and H2O. Then in lighted greased(Pam)crockpot put 4 noodles on bottom. Break to fit. Layer with 1/2 the meat, 1/2 mushrooms, 1/2 sauce.

Top with all the ricotta and 1/2 the mozzarella, then remaining noodles, meat mushrooms and sauce. Finish with remaining mozzarella. Cook on high for one hour then on low for at least 4.

[Jen-L]

Crockpot Enchiladas

1-1/2 lb. ground beef (I think you could used cubed chicken also)
1 medium onion, chopped
1-2 cloves of garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
6 corn tortillas
2 C. fresh or frozen corn (or 15-oz can)
1 19-oz can enchilada sauce
2 C. (8 oz) shredded cheddar cheese
1 2-1/2 oz. can sliced ripe olives, drained
1 C. sour cream

Brown ground beef and drain. Add onion and garlic;
cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives.
Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours. Serve with sour cream.

[aaronsmom]

** Chicken & Stuffing Bake **
Yield: 6 - 1 cup servings/ 5 pts per serving

2 full cups diced cooked chicken breast *

1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup

1 1/2 cups (one 12 oz can) Evaporated Skim Milk

1 cup finely chopped celery

1/2 cup finely chopped onion

2 tsp dried parsely flakes

1/8 tsp black pepper

3 cups unseasoned dry bread cubes**

Spray a slow cooker container with butter flavored cooking spray. In prepared container, combine chicken, chicken soup and milk. Stir in celery, onion, parsely flakes and black pepper. Add bread cubes. Mix well to combine. Cover and cook on Low for 6 hours. Mix well before serving.

HINTS:
1 If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

2 Pepperidge Farm bread cubes work great.

Each serving equals:
2 meat, 1 starch, 1/2 skim milk, 1/2 veg

* I used whole chicken breasts that I browned in a skillet first. I put them on the bottom of the crockpot, then covered the breasts with the stuffing.

** Instead of using 3 cups of unseasoned bread cubes, I used the smallest bag of Pepperidge Farm Seasoned Stuffing Mix.

I've also used pork chops instead of chicken. And Cornbread stuffing instead of plain. It was wonderful!

[aaronsmom]

Chicken Cacciatore

15 ounces tomato sauce -- Italian style preferred
10 ounces fresh mushrooms -- sliced
italian seasoning -- to taste
4 chicken breast halves without skin
1/2 cup marsala wine -- optional
8 ounces pasta -- cooked al dente
onion powder -- to taste
freshly ground black pepper -- to taste
seasoned salt -- to taste
garlic powder -- to taste
1/2 pound baby carrots -- up to 1 lb.

Spray crockpot liner with non-stick cooking spray for easy clean-up.

Place carrots into bottom of crockpot.

Place chicken on top of carrots.

Sprinkle generously with seasonings.

Put mushrooms on top of chicken.

Pour tomato sauce and wine over the top

Cook on High for about 1 hour (if you're home to do this-- otherwise, just cook on low for about 8 hours).

Then cook on low for 5 to 6 hours.

If dish will not be served until later, remove chicken and refrigerate. You can let sauce continue to cook on low for several hours.

About 15 minutes prior to serving, turn temp back up to high and return chicken to pot.

Start to Finish Time:
"6:00"

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

Per serving: 274 Calories (kcal); 2g Total Fat; (6% calories from fat); 25g Protein; 38g Carbohydrate; 46mg Cholesterol; 498mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Serve over hot noodles of choice. (I like bow-tie shape for this.)

NOTES : Noodles can be added to the finished recipe as long as they are slightly under-cooked. This will keep for about 1 hour on low temp before getting too mushy.
Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 0 0

[aaronsmom]

Got this recipe from Dina (submitted by Lesley, adapted by Pamela) on old WW threads a long time ago and just made it last week.It's SOOO GOOD (no hint of d**** food here!), I wanted to share it since crock pot season is really upon us. The seasonings were great! I usually try to make a recipe exactly as written the first time before I start tinkering with it but in this case I wanted something to dump in the crockpot fast in the morning, so I used what I had and have noted the changed I made.)

2 T olive oil (I left this out)
6 Turkey bacon slices diced (I used Gwaltney LF)
8 ounces mushrooms, sliced (I left this out since all family members don't like)
1 green pepper cubed 1"
1 red pepper, cubed 1"
1 bunch green onions (I used a Vidalia)
1 lb boned, skinned chicken breats, 1" cubed, (I used tenders whole. Didn't need to cut, they fell apart when cooked.)
2 T balsamic vinegar (this is the SECRET!)
1/2 t marjoram
1/2 t salt
1/4 t pepper
1/4 cup FF chicken broth
2 cups tomatoes, canned (I used Italian seasoned)

The recipe says: saute bacon in olive oil. Add mushrooms, peppers, green onions, and saute 1 minute. Add vinegar and cook 1 minute, scraping up the brown bits from the bottom of the pan. Set aside. (Note: I'm too lazy to do all that before cooking something in the crockpot, so I microwaved the bacon and crumbled it in the crockpot then dumped everything else in except the olive oil and it turned out great! )

Place chicken in the crockpot. Add sauted bacon and vegetable mixture. Combine remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker.(I just measured directly into crockpot and stirred. No need to mess up a bowl ) Cover and cook on low 8-10 hours. Can serve over rice.

Serves 4
203 calories, 8.7g fat, 2.4g fiber
4 Points (not counting the rice)

[aaronsmom]

Points would depend on the type of tortillas chosen.

167 cals, 2 g. fat, 3 g. fiber = 3 WW points w/o the tortilla.

* Exported from MasterCook *

Crockpot Chicken Fajitas C/P

Recipe By :Rival
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Eat-Lf Mailing List
Low Fat Mexican
Poultry Tortillas


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 boned and skinned chicken breast halves -- cut in strips
2 onions -- sliced
2 green bell peppers -- cut in strips
2 red bell peppers -- cut in strips
2 jalapeno chile pepper -- chopped
4 Cloves garlic -- minced
2 Teaspoons chili powder
2 Teaspoons ground cumin
2 Teaspoons ground coriander
28 Ounces tomatoes, canned
1/4 Cup water
8 flour tortillas

Combine all ingredients in crockpot. Cover and cook on low for 8-10
hours.
Serve with salsa.

>From: Joanne <[email protected]>


S(RecipeLu Mailing List):
"by: Diane Geary [[email protected]] on 1/20/00"

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

Per serving: 401 Calories (kcal); 7g Total Fat; (15% calories from fat); 32g Protein; 52g Carbohydrate; 60mg Cholesterol; 568mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

[aaronsmom]

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

[aaronsmom]

Cozy Crock Comfort - 5 Points

Recipe By : JoAnna M. Lund: The Heart Smart Healthy Exchanges Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot/Nesco

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces ground 90% leans turkey or beef
1/2 cup chopped onion
3 cups (15 ounces) diced raw potatoes
1/3 cup (1 ounce) uncooked regular rice
1 1/2 cups shredded carrots
1 cup finely diced celery
1 1/2 cups Healthy Request tomato juice or any
reduced-sodium tomato juice
1 (10 1/4) can Healthy Request Tomato Soup
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes

If you haven't yet dug your Crock-Pot out of the attic, I bet this recipe will make you do it
today! It's a perfect slow-cooked dish, ready to serve in minutes after the busiest day, and it's
especially handy if your family doesn't always mange to sit down together at the table. This
way, the food stays cozy-warm but doesn't get over-cooked.

1. In a large skillet sprayed with butter-flavored cooking spray, brown meat. Place browned
meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix
well to combine. Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover
and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 6 (1 cup). Freezes well.

Serving size (1 cup)
According to the cookbook:
Healthy Exchanges: 2 Protein, 1 1/2 Vegetables, 2/3 Bread, 1/4 Slider, 10 Opt. Cal.
Per serving: 243 Cal, 7g Fat, 16g Pro, 29g Carb, 290mg Sod, 33mg Calc, 3g Fib
Diabetic: 2 Meat, 1 1/2 Starch, 1 Vegetable
Weight Watcher Points: 5

[aaronsmom]

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

[aaronsmom]

Corn, Ham and Potato Scallop

Recipe By : Pillsbury Classic Cookbooks Feb/98 - 6 Points
Serving Size : 6 Preparation Time :0:10
Categories : Crockpot Dishes Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham
1 15.25oz. can Green Giant Whole Kernal Sweet Corn -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 10 3/4oz.can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour

1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and
onion; mix well.
2. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup
mixture over potato mixture; stir gently to mix.
3. Cover; cook on low setting for 7-9 hours or until potatoes are tender.

Ingred. Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will
cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as
they do not get too soft during the long cooking time. Ingred Sub: Leftover cooked roast beef
or turkey can be used in place of the ham.

6(1 1/2-cup)servings. Per serving: Cal 320; Total fat 7g; (sat 4g); Choles 30mg; Sod 1010mg;
Total Carbs 49g; Fiber 5g; Sugars 6g; Pro 14g. POINTS: 6

MC Formatted by Sue B 5/31/98 and submitted to the WW forum.

Try it with 1 can condensed low fat cream of mushroom soup in place of Cheese soup for a
completely different taste.(per Sherry C)

[aaronsmom]

Ok, don't let the eggplant turn you off. I didn't think I liked it, but a coworker of my husbands gave us a bunch and I had to do something with them. I read Alton Brown's cookbook and found the secret of non-bitter non-slimey eggplant, and it's really fantastic. Just don't skip the salt and weigh-down process...it's the secret! Other than treating the eggplant, this recipe is easy and really quick to throw together.

1 medium eggplant
kosher salt
1 large onion, chopped
4 cloves garlic, chopped
1 tbsp olive oil
2 cans diced stewed tomatos, drained just a little
2 small cans mushrooms, drained
1 can artichoke hearts, packed in water, chopped
salt, pepper, basil, to taste
1 pound bowtie or wagon wheel pasta

Leaving skin on eggplant, cut into 1 inch cubes. In a colander, sprinkle eggplant liberally with kosher salt. Line large plate or cookie sheet with 2 layers of paper toweling. Place eggplant in a single layer, and cover with 2 more layers of paper toweling. Place another large plate or cookie sheet on top and weigh down with a brick or other similarly heavy object. Let sit for at least 30 minutes, up to one hour. Dump eggplant into colander and rinse well, removing all salt. Pat dry with paper towels. (wipe out colander and use to drain pasta later). Set salted water to boil for pasta. In a large pan, heat olive oil, and sautee onion and eggplant. After two minutes, add garlic. Sautee until eggplant and onion are tender-crisp, and garlic is lightly browned. Add tomatoes, mushrooms, and artichoke hearts. Bring to boil, cover, and allow to simmer. Meanwhile, add pasta to salted water when it comes to a boil. Boil for 6-7 minutes, or until al dente. Drain well, toss with vegetable sauce.

6 (very large) servings at 6 points each, or 9 side-dish servings at 4 points each ( would go great with a grilled chicken breast!)

[Justsecretgirl]

Taco Soup

1 Pkg. Taco Seasoning
1/2 lb. Ground Turkey (cooked)
1 Onion, chopped
1 Huge can Mexican Beans
1 (15 oz) Can Stewed Tomatoes
1 (16 oz) Can Corn
1 1/2 Cups Water
1 (4.5 oz) Can Chili Peppers
1 Pkg. (DRY) Ranch Dressing

Mix together and heat over stove.
1 CUP= 1 POINT

[WinterGirl]

Crockpot Italian Chicken

4 boneless skinless chicken breasts (1 lb. bonelss/skinless chicken strips) - 9 pts
1 envelope Italian dressing mix - .8 pts
1/2 c. Water
8 oz. Fat Free Cream Cheese - 5.6 pts
1 can RF Cream of Chicken Soup (RF Cream of Mushroom) - 3.9 pts
1 4 oz. can of mushrooms, pieces & stems, drained (can omit if you don't like mushrooms)

So if you get 4 servings out of it, its 5 pts but if you get 5 servings, its 4 pts.


Ok this is how the recipe says to do it:
Place chicken in bottom of crockpot. Combined salad dressing mix & water. Pour over chicken & cook on low 3 hours.

Mix soup, cream cheese & mushrooms. Pour over chicken & cook 1 more hour or until chicken is done.

Serve over rice or pasta (but be sure to add the points!).

OR:

Throw everything into the crockpot at once & cook on low 9+ hours while at work. And instead of canned mushrooms, use fresh!

[Jen-L]

Pulling up for people!!!