Recipes

[rabernet]

Easy Italian Vegetable Soup (1 Points)

14 1/2 ounces diced tomatoes -- undrained (1 can)
10 1/2 ounces condensed beef broth -- undiluted (1 can)
8 ounces sliced mushrooms
1 medium zucchini -- thinly sliced
1 medium green bell pepper – chopped
1 medium yellow onion – chopped
1/3 cup dry red wine – OR 1/3 cup beef broth
1 1/2 tablespoons dried basil leaves
2 1/2 teaspoons sugar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
4 ounces shredded mozzarella cheese -- (1 cup), optional

Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours. Stir oil and salt into soup. Garnish with cheese, if desired. Makes 5 to 6 servings.

Per Serving: 92 Calories; 3g Fat; 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 454mg Sodium.

[rabernet]

Glow Pork Chops (3.5 PTS)

5 whole pork loin chops -- (5 to 6)
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
8 ounces tomato sauce
29 ounces cling peach halves
1/4 cup vinegar
to taste Salt and pepper

Lightly brown pork chops on both sides. Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops with salt and pepper. Arrange chops in crockpot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook 4 to 6 hours.

5-6 servings Per Serving: 176 Calories; 4g Fat; 17g Protein; 18g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 268mg Sodium.

[rabernet]

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.

[rabernet]

Hot Crab Dip (2 Points)
Makes 5 cups

1/2 cup skim milk
1/3 cup salsa
3 pkgs. (8 oz. each) light cream cheese, cubed
2 pkgs. (8 oz. each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 oz.) chopped green chilies

Combine milk and salsa. Transfer to a slowcooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on LOW for 3-4 hrs., stirring every 30 min.

Per (1/4 cup) serving: 80 cal, 385mg sod, 23mg chol, 5g carb, 7g prot, 3g fat Points: 2

[rabernet]

Hot Fudge Crockpot Cake (4 Points)

3 c. skim milk
1 box sugar free cook and serve chocolate pudding
1 box Super Moist chocolate fudge cake mix
1 1/3 c. water
1/2 c. applesauce
6 egg whites

Spray a crockpot container with nonfat cooking spray. Whisk skim milk with dry pudding mix in crockpot until dissolved. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended. Very gently pour cake mixture over pudding mixture. DO NOT MIX! Cover and cook on HIGH for 2 1/2 hours. Serve hot Serves 15 WWPoints 4

[rabernet]

Hot Texas Chili Soup 3 Points

12 ounces red kidney beans -- cooked and drained
6 ounces ground turkey -- cooked
3 cups canned stewed tomatoes -- low-sodium
2 cups tomato sauce
1 1/2 cups chopped onions
1 cup canned green chilies, rinsed -- drained and chopped
1 tablespoon + 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon hot pepper sauce

In 3-quart slow-cooker, combine all ingredients and 2 cups water. Cover and cook on Low 4 hours or on High 2 hours, until onions are tender. Ladle evenly into 6 soup bowls.
Each serving: (1 1/4 cups) provides: 2 Proteins; 3 Vegetables. Per serving: 230 Calories, 15g. Protein; 5g. Fat; 35g. Carbohydrate; 104mg. Calcium; 569mg. Sodium; 20mg. Cholesterol; 8g. Dietary Fiber. POINTS: 3

[rabernet]

Pear Streusel (6 Points)
Makes 4 servings

1/3 cup crunchy nutlike cereal nuggets
3 tbs. all-purpose flour
3 tbs. light brown sugar
2 tbs. soft reduced-fat margarine
1 tsp. grated lemon peel
1/2 tsp. ground ginger
4 Bartlett pears, peeled, cored, and cut into 1/2" slices
3 tbs. fresh lemon juice
1/4 cup granulated sugar

In a small bowl, combine cereal, flour, brown sugar, margarine, lemon peel and ginger. Mix with a fork until the mixture is crumbly; set aside. In a 1 qt. casserole dish that fits into a 4 or 5 qt. slow cooker, combine pears, lemon juice, and granulated sugar. Sprinkle crumb mixture evenly over top. Place casserole in slow cooker. Cover and cook on HIGH 2 hrs. or until pears are fork tender. Serve warm.

Per serving: cal 264, carb 60g, prot 2g, fat 4g, sat fat 0.5g, chol 0mg, sod 134mg Points: 6
*************Also GREAT with Apples instead of Pears!!!!!

[rabernet]

Pot of Pizza (6 PTS)

8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce <-- I used Hunt's pizza sauce
1 teaspoon Italian Seasoning
1 teaspoon pourable Spenda
3 cups cooked noodles, rinsed and drained
1/4 cup shredded Kraft reduced-fat Cheddar cheese
1/4 cup shredded Kraft reduced-fat Mozzarella cheese

In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving
Serves 6 (1 cup) 305 calories, 9 gm fat, 21 gm protein, 35 gm carbohydrates, 866 mg Sodium, 209 gm Calcium, 4 gm Fiber WW: 6 points

[rabernet]

Slow Cooker Salmon Patties (4 Points)
Makes 4 servings (1 patty each)

2 large eggs, fork beaten
2.75 oz. can salmon, drained, skin and round bones removed
1/2 cup water
1 cup soda cracker crumbs
1/2 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. Salt
1/4 tsp. dill weed
1/16 tsp. Pepper
1/2 cup cornflake crumbs

Combine the first 9 ingredients in a bowl. Shape into 8 patties. Coat with cornflake crumbs. Place 4 patties on bottom of a 3 1/2 or 5 qt. slow cooker. Place remaining patties on top. Cover. Cook on low for 4-5 hrs or on HIGH for 2 to 2 -1/2 hrs.

Per serving: 171 cal , 7.7 g fat, 578 mg sod, 11 g prot, 13 g carb Points: 4

[rabernet]

Slow Cooker Tasty Mex Casserole (5 Points)
Makes 10 (1 cup) servings

1 1/2 lb. lean ground beef
3 tbs. white vinegar
1 tbs. chili powder
1 tsp. dried whole oregano
1/4 tsp. garlic powder
1 1/2 tsp. Salt
1/4 tsp. Pepper
1 1/4 cups chopped onion
1 med. green pepper, chopped
4 oz. canned chopped green chilies, drained (optional)
12 oz. canned whole kernel corn, drained
1 cup elbow macaroni, partially cooked, drained and rinsed
2 (14 oz.) cans tomatoes with juice, broken up
2 tsp. chili powder
1 tsp. parsley flakes
1/2 tsp. dried whole oregano
2 tsp. granulated sugar
1/2 tsp. Salt
1/4 tsp. Pepper

Mix first 7 ingredients in bowl. Scramble-fry in nonstick frying pan until browned. Drain. Put onion into 3 1/2 or 5 qt. slow cooker. Add green pepper, green chilies, corn and partially cooked macaroni. Add beef mixture. Stir. Combine remaining 7 ingredients in bowl. Stir well. Pour over top. Stir. Cover. Cook on LOW for 8 hrs. or on HIGH for 4 hrs.

Per serving: 206 cal , 6.5 g fat, 874 mg sod, 16 g prot, 23 g carb Points: 5