WW - Crock Pot Recipes

Creamy Chicken Fettucine
1 lb skinless chicken breasts, frozen
10 ¾ oz 98% rf cream of celery soup
½ tsp. Onion powder
4 oz Velveeta Light
1/8 tsp. Black pepper
2 ¼ oz sliced black olives
10 ¾ oz 98% rf cream of chicken soup
2 oz jar diced pimientos, drained
(whole wheat angel hair)

Spray 3 qt. Crock with cooking spray. Place chicken in crock. Place soups, velveeta, olives, and pimientos in crock. Sprinkle with onion powder and pepper. Cover and cook on low 6 hours. Serve over pasta (for additional calories). * try with broccoli next time*

Yield: 6 servings= 234 cals, 8g fat, trace fiber, 13g carb, 25g protein, 1383 mg sodium, 66mg chol.

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Caribbean drumsticks
6 scallions chopped
2 jalepeno peppers
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon jamican jerk seasoning
1tsp salt
8 drumsticks skinned

directions
put the scallions jalepenos vinegar honey oil jerk seasoning and salt in blender puree until smooth paste forms 1-2 minutes

Place drumsticks and paste in crockpot mix well cover and cook on low 6-8 hours


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Crockpot Tortilla soup

Ingredients
8oz chicken breast cubed uncooked
2 cups frozen corn
1 large onion chopped
2 garlic cloves minced
4 cups chicken broth or stock
10 3/4 oz tomato puree ( you can puree a can of diced or whole tomatoes in a blender if thats what you have )
10 oz Rotel diced tomatoes/green chilies
1 tsp salt
2 tsp cumin
1 tsp chili powder
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 bay leaf
1/2 tsp oregano

Directions
Toss all in a crockpot on high for 6 hours

*serve with Shredded cheese crushed tortilla chips and fat free sour cream

Without the extra stuff WW points are 1 point per cup


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40 Clove Chicken

40 Cloves Garlic
2 Sprigs Rosemary
2 Sprigs Thyme
2 Sprigs Sage
2 Sprigs Italian Parsley
Ground Pepper to Taste
3 pounds Roasting Chicken
3 Stalks Celery

Rinse chicken in cold water and pat dry. Put celery on the bottom of the crockpot. Put 1 sprig of each herb into the cavity of the chicken. Place chicken on top of the celery.

Cut up the rest of the herbs and sprinkle on top of the chicken. Add ground pepper to taste. Peel garlic, leave skin on, and place on top and around chicken.

Cook on low for 8-9 hours. The cooked garlic can be used in place as garlic butter for the french bread. Just squeeze and spread onto bread slices.


10 servings
Per Serving (excluding unknown items): 242 Calories; 16g Fat (59.3% calories from fat); 18g Protein; 6g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 87mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 Fat.

Message edited 2/14/2006 11:19:07 AM.

Re: WW - Crock Pot Recipes

Deli Style Crock Pot Chicken on foil

servings | 4
estimated POINTS per serving | 2


Ingredients

chicken, whole

Instructions
Spray inside of crock pot with Pam. Wash and dry chicken; remove gizzards or whatever is in there. Take foil and ball it up and cover the bottom of your crock pot (I made 4 loose balls o'foil).
Sprinkle Lawry's Seasoned Salt or Spike inside and outside of the chicken. Put garlic cloves under the skin (optional). I also seasoned under the skin, rather than on top of the skin, which I took off after cooking, anyway. Set the chicken atop the foil. Add NO liquid!
Cook on High for 4 hours. Check internal temp w/instant-read thermometer to be sure it's cooked completely.
The chicken is so tender and just falls off the bone

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Salsa Chicken:
Boneless Chicken Breasts
Salsa poured on top
Cook for 4-6 hours
Points only for the amount of chicken you eat!!
Easy and yummy! :)


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Crockpot chicken
boneless chicken breast(may still be frozen)
1 can ff cream of mushroom or chicken soup
1/2 cup lite or ff sour cream
1/2 cup white wine
mushrooms, fresh or canned

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Fussy Day Chicken

1 large chicken, whole, or a small roaster
1 cup home-made or bottled BBQ sauce

Wash chicken and remove things inside.
Pour BBQ sauce over chicken.
Cook on high for 5-6 hours.
Serve with brown rice. Separate fat from bottom juice and sprinkle on rice.
(The foil ball idea mentioned in the recipe above would be perfect here, keeping the chicken above the drippings.
Delicious. Serve with green salad.


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"Feed Your Family on $98 a Week".

Sprinkle the appropriate number of boneless skinless chicken breasts with chili powder to taste. Brown lightly in small amount of olive oil and then place them in the crockpot. Cover with one can of black beans (rinsed), one can of corn, and a jar of your favorite salsa. Cook 8 hours on LOW.


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Message edited 2/14/2006 11:28:31 AM.

Re: WW - Crock Pot Recipes

This is great! THANKS!!!

Re: WW - Crock Pot Recipes

SLOW COOKER ROTISSERIE CHICKEN

1 whole chicken
olive oil cooking spray
Lawry’s seasoning salt
aluminum foil

Clean chicken inside and out. Spray chicken with olive oil cooking spray. Sprinkle with seasoning salt. Spray inside of slow cooker with olive oil cooking spray. Note: Do not put any water in the slow cooker.

Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the slow cooker. Place the chicken, breast side down, on top of these aluminum foil balls. Cook on HIGH (will not come out the same if cooked on LOW) for 4-6 hours. (3 lb. 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 up individual potatoes in foil and place them in the bottom of the slow cooker to make the foil balls; then you have both chicken and potatoes cooked to perfection!

Yield: 1 chicken
Points: 1 point per ounce of chicken

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Cherry Chocolate cake in crockpot
1 can cherry pie filling - lite.(I have now found the Lucky Leaf sugar free - so will try that next time)
1 pkg. Jiffy chocolate cake mix (the one layer cake mix.
1 egg - or eggbeaters
3 tbl. evaporated skim milk
1/2 tsp cinnamon
1/2 cup nuts - optional - I have never used these

Spray a 3 or 3 1/2 qt. crockpot with butter flavored spray. Spoon in the pie filling.
Cover and Cook on high for 30 minutes.
Mix together the remaining ingredients and spoon onto the hot pie filling. The cake mix will be quite thick. Cover and cook for 2 - 3 hours on LOW.
You may also use a larger crock pot - just lightly grease a souffle dish and place in larger crockpot.
Delicious with FF cool whip.
I did have the ww points on this - not sure - but I think it served six and was about 3 points.

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Chipotle Meatball Meal

1 lb. 96/4 ground beef
1 lb. Potatoes, sliced ¼”
½ c. oats
11 oz. Mexicorn, drained
2 chipotle peppers in adobo,finely chopped
½ c. bell pepper, sliced
10 ¾ oz nacho cheese soup
½ tsp. Cumin
¼ c. thick salsa
½ tsp. Garlic powder
½ tsp. Chili powder
¼ tsp. Salt
ground pepper to taste
1 TB dried minced onion

Combine beef, oats, chipotle peppers, cumin, garlic powder, salt, pepper, chili powder, dried minced onion. Form into meatballs (can be done the night before and refrigerated). Place sliced potatoes in crock. Add corn and sliced peppers. Top with meatballs. Combine soup and salsa in small bowl and pour over meatballs. Cover and cook on low 6-8 hours.
Yield: 4 servings= 7 pts.


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Easy Pepper Jack Chicken

1.50 pounds chicken breast halves, boneless, without skin
1 bell pepper cut into strips
14 oz Pepper Jack cheese soup
3 tablespoons chunky salsa
Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until chicken is tender.


Serves 4 : NI is for condensed cheese soup
Per Serving (excluding unknown items): 366 Calories; 21g Fat (51.6% calories from fat); 33g Protein; 11g Carbohydrate; 2g Dietary Fiber; 110mg Cholesterol; 880mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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Crock Pot Barbeque Chicken
(submitted by Carol)
(Servings-4
Estimated points per serving-3)

Ingredients:
4 4 oz. skinless, boneless chicken breasts (could be frozen)
1 cup barbeque sauce
1 can Diet Coke

Directions:
Put all this in the crock pot and cook all day.

Notes:
3 pts for the chicken, the barbeque sauce is so diluted you don't get very much. You can also shred this for sandwiches.

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The WW 1pt chili is excellent in the crock pot as is the South Western Chicken
4pts per serving serves 4
4 frozen chicken breast
2 cans of corn drained
1 can of black beans (can or do not drain)
1 jar salsa
high 4-5 hrs. low 8 hrs
I also love to throw in pork/chops with a bag of drained & rinsed sauerkraut with some caraway seeds. You can also add in a can or two of round potatoes, just add the pts.
I find that everything turns out great from the crockpot. Good luck.
My Anniversary is also 4/22, it will be 17yrs! Enjoy your special day!

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Crockpot Chicken
Servings: 6
Points: 7 (verified with recipe builder)

6 breasts chicken boneless/skinless
(fresh or frozen)
1 package of italian salad dressing mix
4 oz. light chives and onion cream cheese
1 can FF cream of chicken soup
1/2 cup water (if using frozen chicken, omit the water)

Put chicken in crockpot; mix other ingredients in bowl and pour over chicken. Cook in crockpot for 5 hours on low.(If using frozen chicken, cook on high) Serve over rice. This chicken just falls apart and is very tasty!

Message edited 2/14/2006 12:28:03 PM.

Re: WW - Crock Pot Recipes

Potato and Canadian Bacon Slow Cooker Chowder
POINTS® Value | 2
Servings | 8
Preparation Time | 25 min
Cooking Time | 360 min
Level of Difficulty | Easy
soups | This rich and chunky chowder is the next-best thing to being wrapped in a warm quilt. Canadian bacon makes all the difference.

Ingredients

2 cup potato(es), cut into 1/2-inch cubes
1 large carrot(s), diced
1 cup leek(s), chopped, white part only
1 medium garlic clove(s), minced
4 cup fat-free chicken broth
1/2 cup uncooked barley, pearl
1 piece bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
4 oz cooked Canadian-style bacon, cut into 1/4-inch pieces
1/2 cup fat-free evaporated milk
2 fl oz fat-free creamer, such as fat-free half-and-half


In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.

Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes. Yields about 1 1/4 cups per serving.

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MEXICAN MINESTRONE

30 Ounces black beans, canned -- (15 ounce) rinsed and drained

28 Ounces Mexican-style stewed tomatoes -- (14 1/2 ounce)

30 Ounces vegetable broth -- (14 ounce)

11 Ounces mexicorn, drained

15 ounces garbanzo beans, canned -- (15 ounce) rinsed and drained

1 c. salsa

15 ounces green beans -- drained

1. In a 5- qt slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.

2. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours.

Yield: 8 serving (excluding unknown items): 287 Calories; 3g Fat (10.5% calories from fat); 13g Protein; 51g Carbohydrate; 14g Dietary Fiber; 1mg Cholesterol; 1552mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.


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Buffalo Chicken

1 pound chicken breasts, no skin, no bone, R-T-C, frozen
1 cup wing sauce
1/2 cup fat free blue cheese salad dressing

Spray 3 qt. crock with cooking spray. Add frozen chicken to the crock the top with wing sauce and blue cheese dressing. cook on low for 4-6 hours.

Yield: 4 servings= 208 cals, 3g fat, 0 fiber

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Hot Dog and Bacon Roll-Ups
8 ounces light hot dogs
8 slices bacon
1/2 cup brown sugar -- packed
½ teaspoon ground mustard
½ teaspoon garlic powder
2 teaspoons chili powder


Spray 1 ½ quart crock with cooking spray. Cut hot dogs in half crosswise. Cut bacon slices in half crosswise. In a bowl, combine brown sugar, mustard, garlic powder, and chili powder. Wrap each piece of hot dog in a slice of bacon; secure with toothpicks. Arrange a layer of hot dog roll-ups in crockpot. Sprinkle about 1/3 of the brown sugar mixture over the layer. Repeat, making 2 more layers, ending with the brown sugar mixture. Cover and cook for 2-4 hours, stirring gently a few times.

Yield: 20 servings=

Per Serving (excluding unknown items): 52 Calories; 3g Fat (53.4% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 160mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

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CROCKPOT CHICKEN & STUFFING
8 points
Servings: 4
Chicken and Stuffing
4 (6 oz.) Boneless Skinless Chicken Breasts
1 (6 oz.) Box Stove Top Stuffing Mix
1 (10 oz.) Can 98% Reduced Fat Cream of Mushroom Soup
1/2 Cup Water

Spray crockpot with non-stick butter flavored spray. In your crockpot, mix the cream of mushroom soup and water together. Add the dry stovetop stuffing mix (and seasoning packet if the seasoning isn’t already mixed in with the stovetop) and stir together. Lay chicken breasts on top of stuffing mixture, sprinkle some paprika and parsley on top of chicken for color. Put lid on crockpot and cook on low for 7 hours.

Serves: 4
Per Serving: 412 Calories; 7g Fat (17.5% calories from fat); 40g Protein; 37g Carbohydrate; 2g Dietary Fiber; 110mg Cholesterol; 1309mg Sodium. Exchanges: 5 1/2 Lean Meat. WWP: 8

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Colorful Chicken Stew
1 lb. Boneless Skinless Uncooked Chicken Breasts, cubed
1 (14. oz.) Can Italian Diced Tomatoes, undrained
2 Medium (approx. 10 oz.) Potatoes, peeled and cut into small cubes
5 Medium (approx. 2 Cups) Carrots, chopped
3 Celery Ribs, Chopped
1 Large Onion, chopped
1 Medium Green Pepper, chopped
1 teaspoon Chili Powder
1/4 teaspoon Pepper
1 Tablespoon Cornstarch
2 Cups Cold Chicken Broth
1 Packet Splenda
Spray your crockpot with non-stick cooking spray. In crockpot, combine all ingredients except the cornstarch and chicken broth. In a small bowl, combine the cornstarch and chicken broth until smooth. Stir into chicken mixture. Cover and cook on low for 8 to 10 hours or until vegetables are tender.
Serves: 9 (1 Cup Each)
Per Serving: 135 Calories; 2g Fat (13.0% calories from fat); 14g Protein; 15g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 231mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. WWP: 2

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CROCK POT BAVARIAN POT ROAST

3 lbs rump roast
1 teaspoon vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
3 whole cloves
4 medium apples -- cored and quartered
1 small onion -- sliced
1/2 cup apple juice
3 tablespoons flour
3 tablespoons water


Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, pepper, and ginger. Insert cloves in roast. Place apples and onions in Crock Pot and top with roast (cut roast in half, if necessary, to fit easily). Pour in apple juice. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Remove roast

Serves 8
Per Serving (excluding unknown items): 312 Calories; 10g Fat (28.2% calories from fat); 38g Protein; 17g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 371mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat.

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Cranberry Apricot Pork Tenderloin
Adapted from WW Slow Good Cook Book

Amy's Notes: This had a sweet flavor to it. I made sweet potatoes for a side dish and I think that helped bring the flavor out. Be cautious with the cooking time, pork dries out easily.


1 pound pork tenderloin
¾ tsp salt
¼ tsp pepper
1 tsp olive oil
1 Cup canned cranberry sauce
½ cup sliced dried apricots
1 Tbsp cornstarch
½ tsp. cinnamon
2 tsp grated orange zest


1) Sprinkle the tenderloin with salt and pepper, heat the oil in a nonstick pan. Add the pork and cook turning frequently until browned on all sides.

2) Transfer the pork to a 5-6 quart slow cooker. Combine cranberry sauce, cornstarch, apricots, and cinnamon. Pour over the pork. Cover and cook for 3-4 hours on high or 6-8 hours on low.

3) Remove from crock and cut into 16 slices. Stir zest into fruit sauce and serve on side.

4 servings – 6 points each
295 calories, 5 grams fat, 2 grams sat. fat, 0 trans fat, 2 grams fiber

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Vegetable Ragout
POINTS® values per serving | 5
Servings | 4


Ingredients

2 Tbsp olive oil
1 medium onion(s)
1 clove garlic clove(s)
2 medium carrot(s)
2 medium stalk celery
1 medium green bell pepper(s)
1 medium yellow bell pepper(s)
6 oz baby corn ears, halved
8 oz button mushrooms
2 Tbsp butter
1/4 cup all-purpose flour
1 1/4 cup canned tomato sauce
2/3 cup dry or medium cider
2 tsp dried mixed herbs
salt and freshly ground black pepper

Preheat the slowe cooker on HIGH while preparing the ingredients. Heat oil in pan, add onion, garlic, carrots, celery, bel peppers, and corn. Saute 5 minutes. Transfer to the slow cooker with mushrooms and set aside. Add butter to the pan and heat until melted. Stir in flour and cook 1 minute, stirring. Gradually stir in tomato sauce and cider, then heat gently, stirring continuously, until sauce comes to a boil and thickens. Simmer gently 2 minutes, stirring.

Stir in dried herbs and seasonings, then spoon over vegetables in the crock pot and stir to mix well. Cover, reduce the temperature to LOW, and cook 6 to 8 hours or until vegetables are cooked and tender.


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Cream Cheese Crockpot Chicken
POINTS® value | 5
Servings | 6

Main Meals |


Ingredients

1 1/2 pound uncooked boneless, skinless chicken breast
15 oz canned black beans
15 oz canned yellow corn
16 oz salsa
8 oz Kraft Philadelphia Brand Free Fat-Free Cream Cheese

put frozen chicken breasts in crockpot, cover with can of drained black beans, can of drained corn and jar of salsa. cook on high 4-5 hours or until chicken is cooked. place block of cream cheese on top and cook for additional 1/2 hour. done!

Message edited 2/14/2006 12:40:54 PM.

Re: WW - Crock Pot Recipes

Beans & Smoked Sausage
30 ounces navy beans, canned
7 ounces smoked sausage, healthy Choice
3/4 cup vegetable broth
1/2 teaspoon celery seed
1/4 teaspoon black pepper

Combine all ingredients in 1.5 qt crock. Cover and cook 3 hours.

Yield: 4 servings= per serving (excluding unknown items): 343 Calories; 4g Fat (10.2% calories from fat); 23g Protein; 54g Carbohydrate; 12g Dietary Fiber; 23mg Cholesterol; 1683mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Fat.

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Slow-Cooker Meat Loaf with Shiitake Mushrooms

Because no evaporation takes place, the crockpot makes an especially moist and tender meat loaf. The mushrooms add moisture as well.


2 (1-ounce) slices whole wheat bread
3/4 pound ground round
3/4 pound ground turkey
1 1/2 cups sliced shiitake mushrooms
1/2 cup grated fresh onion
1 teaspoon dried Italian seasoning
3/4 teaspoon salt
2 large eggs, lightly beaten
1 garlic clove, minced
2 tablespoons ketchup
1 1/2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper

Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

Yield: 6 servings (serving size: 4 ounces)

CALORIES 265(43% from fat); FAT 12.7g (sat 4.2g,mono 5.1g,poly 1.7g); PROTEIN 25.2g; CHOLESTEROL 152mg; CALCIUM 41mg; SODIUM 545mg; FIBER 1.9g; IRON 3mg; CARBOHYDRATE 12.7g
Cooking Light, OCTOBER 2003

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Beef in Walnut Sauce
Dayzine.com 12/1/05

4 lbs rump roast -- cubed
1/2 cup water
1 can (8-oz) tomato sauce
4-6 garlic cloves -- minced
1/3 cup cider vinegar
1 whole cinnamon stick
8 whole cloves
8 allspice
1 cup ground walnuts
1 tablespoon lemon juice
Sliced sourdough French bread -- toasted

Dredge meat in seasoned flour; shake off excess; heat oil
in large frying pan; brown meat well. Transfer to crock-
pot. Pour water into frying pan to loosen drippings. Add to
crockpot with tomato sauce, garlic and vinegar. Place
cinnamon stick, cloves, and allspice in a tea ball or
cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours,
or until very tender. If necessary, cook down pan juices.
Add walnuts and lemon juice. Heat to serving temperature.


12 servings
Per Serving (excluding unknown items): 285 Calories; 12g Fat (38.3% calories from fat); 36g Protein; 9g Carbohydrate; 4g Dietary Fiber; 88mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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Pork Chops and Gravy

6 (6 oz bone-in, center-cut loin pork chops about 1/2 inch thick)
1 tbsp vegetable oil, divided
1 (14.5 oz) can chicken broth
1 1/2 tsp dry mustard
1/4 tsp garlic powder
2/3 cup all purpose flour
Freshly ground pepper

1. Trim fat from chops. Heat 1 1/2 tsps oil in large nonstick skillet over medium-high heat. Add 3 chops; cook 2 minutes on each side or until browned. Place chops in 4 1/2 quart slow cooker. Repeat procedure with remaining oil and chops.

2. Combine broth, mustard, salt, and garlic powder, stir well. Pour broth mixture over pork chops in slow cooker. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 4 hours or until pork chops are tender. Remove chops from slow cooker, reserving cooking liquid. Set chops aside, and keep warm. Increase to high-heat setting.

3. Place flour in a small bowl. Gradually add 1 cup cooking liquid to flour, stirring with a wisk until well blended. Stir flour mixture into cooking liquid in slow cooker. Cook, uncovered, 10 minutes or until thick, stirring occasionally. Spoon gravy over chops; sprinkle with pepper.

6 servings (1 chop and 1/3 cup gravy)
5 points

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Beef & Broccoli
POINTS® value | 2
Servings | 4

Ingredients

1 package Schwans beef skillet steak strips (6 oz. shaved steak)
4 1/2 oz Green Giant Sliced Mushrooms, Canned
1 medium onion(s)
1/2 cup fat-free beef broth
3 Tbsp teriyaki baste & glaze
1 tsp dark sesame oil
2 Tbsp water
1 Tbsp cornstarch
3 cups Green Giant Broccoli Florets, Frozen


Instructions

In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. In small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

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Cuban Style Pork

POINTS® value | 5
Servings | 4
Preparation Time | 15 min
Cooking Time | 425 min (7 hours)
Level of Difficulty | Easy

Ingredients
1 large sweet potato(es), peeled and cut into 1/2-inch dice (about 1 lb)
1 pound lean pork loin, cut into 1-inch pieces
14 1/2 oz canned diced tomatoes, with green chiles
1 medium garlic clove(s), minced
1/4 cup orange juice
2 medium scallion(s), chopped (green parts only)
1/2 tsp table salt
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 Tbsp fresh lime juice
2 Tbsp cilantro, fresh, chopped


Instructions
Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours.

Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid.)


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Saucy Chicken
4 servings
3 points a serving

1 (14 1/2-ounce) can diced tomatoes with roasted garlic, undrained -
1 (6-ounce) can tomato paste
1/4 cup dried chopped onion or 1 small onion, chopped
2 teaspoons chicken bouillon granules
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
16 ounces uncooked chicken breasts

Add everything to crock pot - cook on low for 8 hours or high for 4 hours or until chicken shreds

Serve over whole wheat pasta or even rice with a couple tablespoons of LF motz cheese (points not included)


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Ginger Pork Wraps (5 PTS)

3 tbs. grated gingerroot
3 tbs. honey
2 1/2 pounds boneless pork loin roast -- trimmed of fat
1/4 cup hosin sauce
3 cups purchased coleslaw blend
2 tbs. rice vinegar
12 whole fat-free flour tortilla -- (8-10") heated

In 3 1/2 to 4 qt. slow cooker, combine gingerroot and honey; blend well. Add pork roast; turn to coat with honey mixture. Cover; cook on low setting for 6-8 hrs. Remove roast from slow cooker. With 2 forks, shred pork; return to slow cooker. Stir in hoisin sauce. In med. bowl, combine coleslaw blend and vinegar; toss to mix well. To serve, spread about 1/3 cup pork mixture down center of each warm tortilla. Top each with 1/4 cup coleslaw mixture. Roll up each tightly.

12 sandwiches Per Serving: 242 Calories; 10g Fat; 16g Protein; 22g Carbohydrate; 6g Dietary Fiber; 49mg Cholesterol; 291mg Sodium.



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Garlic Mashed Red Potatoes

Was POINTS® value of | 4
Now POINTS® value of | 3
Servings | 4
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Easy

side dishes | Even mashed potato aficionados won’t be able to tell that these creamy, garlicky potatoes have been slimmed down with nonfat sour cream and skim milk.

Ingredients

8 small uncooked red potato(es), peeled and cut into 2-inch chunks
4 medium garlic clove(s), peeled
1/4 cup fat-free sour cream
1/4 cup fat-free skim milk
2 Tbsp chives, fresh, minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste

Instructions

Combine potatoes and garlic in a large saucepan and pour in enough water to cover; set pan over high heat and bring to a boil. Reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan.

Add sour cream, milk and chives to pan; mix until combined. Mash mixture with a potato masher until smooth (or leave some lumps if desired); season to taste with salt and pepper. Yields about 1/2 cup per serving.

Chef Tips

We renovated Mashed Potatoes by:

Opting for fat-free sour cream and milk instead of full-fat sour cream, milk and butter.

Adding chives for virtually calorie-free flavor and lots of color.

Message edited 2/14/2006 12:48:15 PM.

Re: WW - Crock Pot Recipes

Slow-Cooked Chicken Italianne.

1 1/2-2 lbs. bone-in chicken breasts, skin removed
1 (14.5 oz) can Italian style stewed tomatoes
1 (8 oz) can tomato sauce
1 tsp. minced garlic
1 cup sliced mushrooms
2 cups ready-to-cook brown rice (microwavable package)

Place chicken breasts, stewed tomatoes and tomato sauce in a 2 qt. slow cooker. Cover and cook on low for 7-8 hours.

A half-hour before end of cooking time, saute garlic in a nonstick pan with nonstick
cooking spray over medium heat. Add mushrooms; cook stirring frequently, 2-3 mins. Add to slow cooker mixture. Mix well.

Microwave brown rice following package instructions. Divide between 4 plates. Top each portion of rice with one-quarter of the chicken and sauce mixture.

Makes 4 servings. Per serving: 295 calories, 4 g fat, 4 g fiber. WW 5 pts.

**Sometimes I add an extra can of tomatoes for more veggies because we love stewed tomatoes. And I always add extra mushrooms. So I usually count 6 pts. per serving**

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Slow Cooker Stuffed Cabbage Casserole
6 points per serving
4 servings

1 pound lean ground beef
1 small onion, chopped
4 cups cabbage, chopped
1 medium green pepper, chopped
1 cup instant rice
1 cup water
1 can (6 ounces) tomato paste
1 can(14 1/2 ounces) diced tomatoes
1/2 cup catsup
2 Tablespoons vinegar
1 Tablespoon Worcesershire Sauce
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Brown the beef with onion, drain.

Combine water, tomato paste, tomatoes, catsup, vinear, worcestershire sauce, salt, pepper, and garlic powder.

Put meat mixture in crock pot. Top with cabbage, green pepper, and rice. Top with tomato mixture.

Cook on low 5 to 6 hours.

NOTE: If you make this into 6 servings, then each would be 4 points


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Crockpot Peking Pork Chops

24 ounces of lean boneless pork chops
1/4 cup dark brown sugar
1/4 cup ketchup
1/2 cup low sodium soy sauce
1 teaspoon ground ginger
2 garlic cloves mashed
1 tablespoon cornstarch

Trim excess from six, 4ounce pork chops. Place pork chops in crock pot. Combine sugar, ginger, soy sauce, ketchup and mashed garlic and pour over pork chops. Cook on low for 6 hours or until tender. About 10 minutes before serving, turn crock pot to high, mix cornstarch with a little water and stir into sauce to thicken. Serve when thick.

Servings: 6 WW Points: 5

Serving suggestion: cook a big pot of brown rice and steam a large batch of chinese vegetables including, carrots, celery, water chestnuts, bamboo shoots, snow peas, broccoli & cauliflower. There is plenty of sauce to pour over all of it.

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Message edited 6/4/2009 11:14:23 AM.

Re: WW - Crock Pot Recipes

bumpin for more!

Re: WW - Crock Pot Recipes

thanks:)

Re: WW - Crock Pot Recipes

BUMP!