Barbecued Pork:
2 lbs. boneless pork top loin
1 c. chopped onion
3/4 c. diet soda
3/4 c. barbecue sauce
Combine all ingredients in a crockpot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork.
Makes 8 servings at 4 points each.
I serve it on wheat buns that are 2 points
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Beef Stew
My family and I have been enjoying this recipe for years now, I have always used round steak because it is leaner than stew meat and much more tender. It was a shock when I punched it into Mastercook and it told me it was 3 points for a cup!
1 lb of round steak, fat trimmed, and cubed
3 cups of water
2 packages lipton Onion soup mix
24 ounces of potatos
2 large onions
1 pound of baby carrots cut in half
4 stalks of celery chopped
12 ounces of mushrooms (washed and stems off if desired)
1 tablespoon of cornstarch mixed with 1 tablespoon of cold water until smooth.
salt and pepper to taste.
Throw all but the cornstarch mixture in, and cook all day. Add the cornstarch mixture about an hour before eating.
I make biscuits to go with it for my husband and son, for myself, I take a wheat bun and toast it in the toaster and serve the stew over it. This is Very Hearty and filling. It fills a 3 qt crockpot, which is 12 cups. Mastercook has given it the value of 1 cup equals a serving for 3 points. If you want to add the points, I sometimes substitute half the water for beer. Enjoy!
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Beef Stroganoff-Crockpot 9 Points Per Serving
1 1/2 lbs beef, trimmed --
1 c chopped onion
8 ozs sliced mushrooms
1 tbsp Dijon mustard
2 tsps dried parsley
1/2 tsp salt
1/2 tsp dill -- dried
1/4 tsp pepper
1 clove garlic -- minced
1/2 c all-purpose flour -- * see note
1 can fat-free beef broth -- * see note
3/4 c lowfat sour cream
6 c egg noodles, Barilla -- cooked, * see note
Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30 minutes. Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices. Place steak, onion, and next 7 ingredients in a 3- quart electric slow cooker. Combine flour and broth in a bowl; stir with a whisk until blended. Add broth mixture to cooker; stir well. Cover; cook on low-heat setting for 8 hours or until tender. Turn slow cooker off; remove lid. Let stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
Serving Size : 6 (436 Calories; 8g Fat)
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Crockpot Beef and Peppers
6 points Per Serving / 8 servings
2 lbs lean round steak, trim all fat
2 green peppers, sliced thin
2 tbsp. dried onions, 1 used two large fresh onions
1 cup beef broth
2 tbsp. low sodium soy sauce
1 tsp. worcestershire sauce
1/2 tsp. ground ginger ( I forgot to add it)
1 clove garlic, minced ( I used 4 cloves)
Cut the steak into serving size pieces. Put the vegetables in the bottom of the crockpot, then put the steak in a single layer on top of the vegetables. Pour the rest of the ingreds. over the top. Cover and cook on low 8-10 hours or high for about 4 hours. I found that I needed to add more water because it was so salty. Then when it was almost done I thickened it with a little flour.
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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.
Bar-B-Que Chicken
4 bone in chicken breasts no skin
1 cup ketchup
1 can Coke or Pepsi - NOT DIET!!!!!!!!!!!!!!!!
1 large slice sweet white or yellow onion.
Put chicken in crockpot. Top with sliced onion. Cover with ketchup, then pour
Coke over the top. Serves 4 3.5 points per serving.
This is absolutely fantastic.
Easy Hearty Turkey Chili
1 Large Onion
2 Cloves Garlic
LB. Ground Turkey
2 TBS. Chili Powder
1 TBS. Paprika
1 Tsp.. Ground Cumin
2 TBS. Crushed Cherry Peppers
2 Tomatoes, chopped
1 Cup Fat Free Chicken Broth
1 TBS. Cider Vinegar
2 Cups Kidney Beans
1 Green Bell Pepper
1.) Toss everything in a crock-pot and cook for 2 hours on high or 4 hours on low.
Yield: 6-1 Cup Servings
Points: 3 Points per serving
Note: This is my favorite meal. This was originally a WW recipe that I modified. It is extremely easy to prepare and I even knocked off a point. This is a delicious meal; 1 cup is very filling, especially if you eat it with baked tortilla chips. Enjoy.
SLOW COOKER GREEN CHILE STEW
2 pounds pork loin, cut in 1 inch pieces
1/4 cup flour
1 teaspoon cumin
1/4 teaspoon seasoned pepper
1 teaspoon salt
3 Tablespoons oil
3 Tablespoons vinegar
2 large onions, chopped
2 cans new potatoes, diced
OR
2 cups potatoes, peeled and diced
1 7-oz. can green chiles
2 cups tomatillo salsa (salsa verde)
1 15 oz. can chopped tomatoes, optional
1 15 oz. can chicken broth
1 teaspoon brown sugar
Put flour, cumin, salt and pepper in plastic bag; add pork and shake to coat thoroughly. Brown pork in hot oil in small batches; remove when browned, and set aside. Add vinegar to skillet, scraping up brown bits. Place onions, chilis, potatoes, salsa, broth, brown sugar, pork and scraped bits plus cloves and tomatoes if using, into slow cooker. Stir. Cook on Low 8-12 hours, or High 4-6 hours. Mash a few of the potatoes to thicken. Serve with fresh cornbread.
Chicken Spaghetti - 4 Points
Serving Size : 6 Preparation
8 ounces cooked chicken
3 cups cooked spaghetti -- 4 1/2 oz dry
3 ounces Velveeta Light
4 1/2 ounces chopped green chiles
1 can 98% fat free Cream of Mushroom Soup
1/2 cup chopped onions
1/2 cup bell pepper -- cooked w/spaghetti
Mix Velveeta with soup and chiles and heat. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13x9" dish, cover with foil, and cook until heated thoroughly
approximately 10 minutes at 450 degrees. Serve immediately. TIP: Bake some Pillsbury biscuits while the casserole is heating, and serve green beans on the side. Per serving: 221 Cal, 4.3g Fat, 1.8g Fiber,
4 Points.
Note from Sue B: I have substituted 2 cans Swanson's Premium Chunk Chicken Breast for the cooked chicken, and it was very good! I keep it on hand for a quick dinner. It is also 4 Points.
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Crockpot Chicken Paprika
12 oz. of chicken breast strips
3 cups of potatoes,sliced(skin left on optional)
3 cups of onions,peeled and sliced
1 cup of water
Pam spray
paprika
Place 4 strips on bottom of pot. Sprinkle with paprika. Then cover w/a layer of potatoes. Cover pots. with a layer of onions. Then spray Pam over this. Then generously sprinkle with paprika. Then start over until you have made 4 layers. Pour the cup of water into the crockpot (down the side so as to not wash away the paprika). Cook on high all day and then enjoy.
I've never did the points on this but it shouldn't be too hard. I figured it up and for 4 servings it equals to 6 points a serving. Good luck on your crockpot adventures!!! Shelly
Crockpot Chicken Stroganoff - 4 Points
Serving Size: 6
6 skinless boneless chicken breast halves
1 can 98% fat free Cream of Mushroom Soup
16 ounces fat-free sour cream
1 envelope onion soup mix, Lipton -- dry
Put frozen chicken breasts in bottom of crockpot. Combine soup, sour cream, onion soup mix and pour over chicken. Cook on low for 7 hours. Makes 6 servings. May be served over noodles or rice, but be sure you add those points. Per serving: 4 Points. (14.4 Fat Cal)
NOTE: Also great with 98% Fat Free Cream of Chicken Soup.
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Chicken-Vegetable Chowder 4 points
5 servings
1 pound boneless skinless chicken thighs -- cut in 1" pieces
1 cup fresh baby carrots, cut in halves -- lengthwise
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup water
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme leaves
1 14 1/2oz can ready-to-serve chicken broth
1 10 3/4oz.can condensed cream of chicken & broccoli soup -- 98% Fat Free,
with 30% less sodium
1/2 cup milk
3 tablespoons all-purpose flour
1 9 oz. pkg. Green Giant Harvest Fresh Cut Broccoli -- thawed
1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.
2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink.
3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender.
5(1 1/2-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g. POINTS: 4
CHICKEN TERIYAKI
1 pound boneless skinless chicken breasts, cut into strips
1 Tablespoon vegetable oil
1 1/2 cups water
1/4 cup teriyaki sauce
1/2 teaspoon garlic powder
2 cups Minute brown rice, uncooked
2 cups fresh or frozen broccoli flowerets
1/2 cup peanuts or cashews, optional
Heat oil in skillet. Add chicken and cook until lightly browned. Add water, teriyaki sauce and garlic powder; stir. Heat to a boil.
Stir in rice, broccoli and nuts, if using. Cover and cook on low heat 5 minute or until cooked through. Let stand 5 minutes.
Chicken Kiev serve 4-6
3 TBS. cold butter
1-1/2 TBS. minced fresh parsley
1-1/2 TBS. minced fresh chives
1 tsp.. dried tarragon leaves
1/2 tsp.. dried oregano leaves
1/2 tsp.. dried thyme leaves
Vegetable oil
3 large whole chicken breasts, skinned and split into halves
1/4 cup flour
1 egg, beaten
1/2 cup dry bread crumbs
Cut butter into 6 pieces, shape each into a roll about 1/2" thick. Mix herbs in small bowl. Roll butter in herbs to coat evenly; freeze about 30 minutes.
Pour oil into deep fryer or 5-qt. Dutch Oven to depth of 2-1/2 to 3"; heat to 350*
Flatten breasts by pounding between two layers of waxed paper until 1/4" thick. Place one frozen butter roll in center of flattened breast. Roll up breast to completely enclose butter. Secure with wooden pick. Repeat for each breast.
Roll in flour to coat, dip in beaten egg, roll in bread crumbs.
Fry in oil until golden, about 5 minutes. Drain on paper towels. Serve at once.
Chicken Italiano
2 cups Tomato Herb Sauce (recipe follows)
2 whole boneless chicken breasts, cut into halves
2 TBS. lemon juice
1 tsp.. salt
1/2 tsp.. oregano
1/8 tsp.. pepper
2 TBS. olive oil
1 TBS. butter
12 oz. thin spaghetti
Grated parmesan cheese
Prepare sauce. Sprinkle chicken with lemon juice, salt, oregano, pepper.
Heat oil and butter in large skillet over medium heat; add chicken, skin side down. Cover and cook until golden, about 10 minutes. Turn; cover and cook 5 minutes longer.
Pour sauce over chicken. Reduce heat; cover and cook until chicken is tender, about 30 minutes. Stir occasionally.
Cook spaghetti; drain. Place on large platter, pour chicken over, sprinkle with cheese.
4 servings.
Tomato-Herb Sauce
1 can tomato sauce (15 oz)
1 can tomato paste (6 oz)
3/4 cup water
1 clove garlic, pressed
2 TBS, grated parmesan cheese
2 TBS. minced fresh parsley
1-1/2 tsp.. oregano
1 tsp.. salt
3/4 tsp. dried basil
1/2 tsp. sugar
1/4 tsp. pepper
1 bay leaf
Mix all ingredients in 2-qt. saucepan. Cook and stir over medium heat until mixture comes to a boil. Reduce heat, cover and simmer until slightly thickened, stirring occasionally (5-10 minutes). Remove bay leaf.
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