WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, February 5, 2013

Crockpot Lite Chicken and Vegetable Soup and Microwave Apple Crisp for a Quick, Easy, and Economical Meal Suitable for Diabetics, Too!

This is another of my old Internet articles.  This article has been posted on various sites since 2008.  Before I retire it, I will share it here.  This article features a crockpot soup plus a dessert and both are suitable for diabetics as well as anyone.

Busy, busy, busy. We are constantly busy and in a hurry. But we can find time to prepare decent meals and don't have to depend on fast-food for all our sustenance. Preparing home-cooked meals is especially important if you have children. Our children need to know what it's like to eat a meal from their own kitchen. And I am a big proponent of sit-down meals for families, as you know if you follow my articles. To help you with easy and economical meal preparation here are a couple of good recipes. Chicken vegetable soup is a lite soup that is made in the crockpot. Throw everything in the crockpot in the morning and come home to a nice hot soup. For dessert make this quick microwave apple crisp. Both of these recipes are diabetic friendly.
LITE CHICKEN VEGETABLE SOUP
1 can (28-oz) diced tomatoes, undrained
2 cups reduced-fat & reduced sodium chicken or vegetable broth
2 cups cubed or shredded cooked chicken
1 cup frozen whole-kernel corn
2 celery ribs, chopped
1 can (6-oz) tomato paste
1/4 cup dry lentils, rinsed
1 tbsp Splenda (or sugar)
1 tbsp Worcestershire sauce
2 tsp dried parsley flakes
1 tsp dried marjoram
In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours or until vegetables are tender.
1 cup serving = approximately 140 calories, 17 g carbs, 15 g protein (With Splenda)

MICROWAVE APPLE CRISP
6 cups sliced, peeled tart apples
2 tbsp Splenda (or sugar)
3/4 tsp ground cinnamon, divided
1/4 cup water
1/2 cup all-purpose flour
1/8 tsp salt
2 tbsp + 2 tsp Splenda brown sugar blend (or 1/4 cup brown sugar)
3 tbsp unsalted butter
In a bowl, toss apples with Splenda and 1/4 tsp of the cinnamon. Place apples in an ungreased 8-inch square microwave-safe baking dish. Sprinkle with water. In another bowl, combine the flour, salt, brown sugar blend, and remaining cinnamon. Cut in the butter until crumbly. Sprinkle over apples. Microwave, uncovered, on high for 10-12 minutes or until apples are tender.

Yield = 5 servings at the following per serving: 257 calories, 49 g carbs, 2 g protein (With Splenda)
Enjoy!

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