Recipes

Chops in a Crock Pot (3.5 PTS)

6 whole Pork loin chops -- browned
1 whole Onion -- chopped
3 TB Catsup
10 1/2 oz 98% fat-free Cream of chicken soup
2 Ts Worcestershire sauce

Place all into crock pot and cook on LOW about 4-5 hours. Serve with rice, noodles or potatoes.

Serves 6 Per Serving: 154 Calories; 6g Fat; 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 479mg Sodium.

Coq au Vin (6 Points)

4 slices thick-cut bacon
2 cups frozen pearl onions -- thawed
1 cup button mushrooms -- sliced
1 clove garlic -- minced
1 teaspoon dried thyme leaves
1/8 teaspoon black pepper
2 pounds boneless skinless chicken breast halves -- 6 - 5 oz.pieces
1 cup dry red wine
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
3 tablespoons all-purpose flour

Cook bacon in medium skillet over medium heat. Drain and crumble. Layer ingredients in slow cooker in the following order. onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth. Cover and cook on LOW 6 to 8 hours. Remove chicken and vegetables; cover and keep warm. Ladle cup cooking liquid into small bowl; allow to cool slightly. Turn slow cooker to HIGH; cover. Mix reserved liquid, tomato paste and flour until smooth. Return mixture to slow cooker; cover and cook 15 minutes or until thickened. Serve over egg noodles, if desired.

Makes 6 servings
Per Serving: 293 Calories; 6g Fat; 40g Protein; 11g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 446mg Sodium.

Cowboy Stew (7 Points)
Makes 6 servings

1 1/4 lbs. beef stew meat
4 potatoes, unpeeled, cut into 4" pcs.
1/2 cup onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can Baked beans in BBQ Sauce

Mix beef, potatoes, onion, salt and pepper in 3 1/2 qt. to 4 qt. slow cooker. Spread beans over beef mixture. Cover and cook on LOW 8-10 hrs. or until beef is tender.

Per serving: cal 370, fat 12g, sat fat 5g, chol 65mg, sod 1030mg, carb 46g, fiber 8g, prot 28g
Points: 7

Crockpot Apple Pie (4 Points)

8 apples -- tart, peeled and sliced
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup skim milk
2 tablespoons Brummel and Brown Spread – softened
3/4 cup Splenda
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
1/2 cup Reduced Fat Bisquick®
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Per Serving: 200 Calories; 7g Fat; 4g Dietary Fiber; Points: 4

Crockpot Black Bean Soup (2 Points)
8 (1-cup) servings; 2 points

1/4 lb. chorizo
1 small onion, chopped
1 clove garlic, minced
1 small red pepper, chopped
1 small green pepper, chopped
2 tbsp. dry sherry
1 tsp. ground cumin
1 bay leaf
15 oz can black beans, undrained
15 oz can FF chicken broth
juice of 1 lime
2 tbs. minced cilantro
1/4 tsp. each salt and pepper

Discard chorizo skin. Crumble meat and brown in a non-stick skillet for 2 minutes. Add onion, garlic, and peppers. Sauté over medium high heat 5 minutes. Add to slow cooker. Add sherry, cumin, bay leaf, beans and broth. Cover and cook on low 4 to 5 hours. Remove lid. Scoop out 1 cup beans and press with the back of a fork to mash. Return to pot. Add lime juice, cilantro, salt and pepper. Simmer uncovered just to warm through, about 5 minutes.

Yields 8 (1-cup) servings; 2 points per serving.

Crockpot Chicken Fajitas

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.

Per serving: 254 Calories; 4g Fat (15% calories from fat); 23g Protein; 32g Carbohydrate; 45mg Cholesterol; 390mg Sodium

Crockpot Family Favorite Pot Roast

2 1/2 pounds beef bottom round roast
2 teaspoons olive or vegetable oil
3 medium potatoes -- cut into 2" pieces
2 1/2 cups baby-cut carrots
2 cups sliced mushrooms
1 medium stalk celery -- sliced
1 medium onion -- chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 14.5 oz can diced tomatoes -- undrained
1 10.5 oz can condensed beef consommé or broth
1 5.5 oz can eight-vegetable juice
1/4 cup Gold Medal all-purpose flour

Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally; until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4 to 5 quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef.

Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender. Remove beef and vegetables from slow cooker, using slotted spoon; place on serving platter and keep warm. Skim fat from beef juices in slow cooker if desired. Remove 1/2 cup of the juices from the slow cooker; mix with flour until smooth using wire whisk. Gradually stir flour mixture into remaining juices in slow cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables.

Nutrition Info: 1 serving = 255 calories Fat 6g/Cholesterol 75mg/Sofium 880mg/Carbohydrate 24g/Fiber 4g/Protein 32g Weight Watcher's Points: 5

Dang...every time I think I'm done reading, I refresh and see a whole bunch more! :D :D :D

Those meatloaf muffins look awesome, too!!!

Crockpot Mexican Pork (6 Points)

1 pound pork boneless loin roast – cut into 1" pieces
1 20 oz jar salsa
1 4oz can chopped green chiles -- drained
1 15oz can black beans -- rinsed and drained
1 cup shredded Monterey jack cheese -- if desired

Mix pork, salsa and chiles in 3 1/2 to 4 quart slow cooker. Cover and cook on low heat setting 6 to 8 hour or until pork is tender. Stir in beans. Cover and cook about 5 minutes or until hot. Sprinkle with cheese.

1 serving = 345 calories/Fat 10g/Cholesterol 75mg/Sodium 900 mg/Carbohydrate
37g/Fiber 10g/Protein 37g

Crockpot Sour Cream Salsa Chicken (3 Points)

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. 3 POINTS per serving