CHEESY MACARONI AND CHICKEN SOUP

3 1/2 cups low-sodium chicken broth 

1 (16-ounce) package frozen mixed vegetables 
1 (10.75-ounce) can cream of chicken soup, undiluted 
2 cups chopped cooked chicken 
1 (16-ounce) package pasteurized prepared cheese product, cubed 
1 (20-ounce) package frozen macaroni and cheese

In a 5- to 6-quart slow cooker, combine chicken broth, mixed vegetables, cream of chicken soup, and cooked chicken.

Cover and cook on LOW setting 4 hours. Add cheese and frozen macaroni and cheese. Cover and cook on LOW setting 2 additional hours, or until cheese melts and soup is thoroughly heated.

To keep this recipe really easy, you can use leftover cooked chicken or a rotisserie chicken.

This is a recipe from the Mr. Food website. 

CARIBBEAN PORK CHILI

1 1/2 lbs boneless pork loin roast, cut into 1-inch cubes

1 tbsp chili powder

2 cloves garlic, minced

1/2 tsp ground chipotle chili pepper, optional

1.2 tsp ground cumin

1/4 tsp salt

1 tbsp canola oil

2 (14.5-oz ea) cans no-salt-added diced tomatoes, undrained

1 can (15-oz) no-salt-added black beans, rinsed and drained

1 can (8-oz) no-salt-added tomato sauce

1 cup frozen whole kernel corn

1 medium mango, halved, seeded, peeled and chopped

1/4 cup snipped fresh cilantro

1/4 cup red onion slivers (optional)

In a medium bowl, combine pork, chili powder, garlic, ground chili pepper (if using), cumin and salt; toss to coat meat.

In a large nonstick skillet, heat oil over medium-high heat. Cook half the pork in hot oil until browned on all sides, stirring occasionally. Transfer to a slow cooker. Repeat with the remaining pork.

Add tomatoes, beans, tomato sauce and corn to the cooker. Cover and cook on low setting 4 to 5 hours or high setting2 to 2 1/2 hours. 

Top each serving with the mango, cilantro and onion slivers, if using.

Yield: 6 servings Per serving: 315 cal, 7g fat (2g sat), 246 mg sodium, 32g carbs, 32g pro,8g fiber

ZESTY MEATBALLS

2 lbs fully cooked frozen meatballs, preferably cocktail size

1 bottle (16-oz) Catalina salad dressing
1 cup orange marmalade
3 tbsp Worcestershire sauce
3/4 tsp red pepper flakes

Combine the Catalina dressing, marmalade, Worcestershire sauce, and the red pepper flakes in crockpot or slow cooker; mix well.  Add the frozen meatballs, stirring to evenly coat.

Place lid on cooker and cook on high 2 to 3 hours.

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BEEF POSOLE

8-oz round red potatoes, chopped

1 large onion, cut into thin wedges

1 lb flank steak, cut into 6 pieces

2 cans (14.5-oz each) 50%-less-sodium beef broth

1 can 15.5-oz can golden or white hominy, rinsed and drained

1 can (14.5-oz) diced tomatoes.

1 fresh polano chile pepper, chopped (tip-wear gloves or wash hands well with soap and water after handling)

1 tbsp hot chili powder

3 cloves garlic, minced

1/2 tsp ground cumin

1/4 tsp salt

3 cups shredded cabbage

Chopped fresh cilantro for serving

Lime wedges for serving

Crumbled queso fresco (optional)

Place potatoes and onion in a 4-to-5-qt slow cooker. Top with the flank steak. In a bowl, combine the nest eight ingredients. Pour over the steak. Cover and cook on low 7 hours or high 3 1/2 hours.

If using low, turn to high. Add the cabbage. Cover and cook on high 30 to 60 minutes or until beef is tender. Transfer beef to a cutting board, using two forks, pull into shreds. Stir back into the slow cooker.

Top each serving with cilantro, lime wedges, queso fresco, if desired. Add sliced chile peppers, if desired.

Yield: 6 servings Per serving: 231 cal, 6g fat (2g sat), 24g carbs, 20g pro, 755mg sod

slow cooker favorite volume 4

SLOW COOKER CHICKEN POT PIE

1/3 cup all-purpose flour

1 3/4 tsps poultry seasoning
1 3/4 tsps dried thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp canola oil
2 large carrots, cut-up into bite size pieces
2 celery ribs, sliced
2 large red potatoes, cut into bite-size pieces
8 mushrooms, sliced thin
1 large yellow onion, chopped
1 1/2 cups chicken broth
2 1/4 cups Bisquick or similar product
2/3 cup milk

In a large resealable plastic bag combine the flour, poultry seasoning, 1 teaspoon of the thyme, salt, and pepper; add chicken and shake to coat.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.  Remove chicken pieces, shaking off excess flour and using a slotted spoon, place chicken into the skillet.  Cook for 5 minutes, stirring occasionally to brown on all sides.  Remove from the skillet and place in slow cooker or crock pot.

Add the remaining tablespoon of the oil to the skillet.  Stir in the carrots, celery, potatoes, mushrooms, and onion; cook, stirring, for 5 minutes.  Stir in the remaining seasoned flour and cook for 1 minute.  Add the broth and bring to a boil.  Pour the mixture over the chicken in the cooker.

Place lid on cooker and cook on low for 7 hours or on high for 4 hours.

One hour before the end of cooking time, stir together the Bisquick, milk, and remaining thyme just until mixed.  Drop by tablespoonfuls over the chicken mixture in the cooker.  Place a cotton dish towel over the cooker then place the lid over the towel.  Continue cooking until the biscuits are done.

Note: This is another of my recipes I got from an old Family Circle magazine years ago.

SLOW COOKER BAKED APPLES

• 1/4 cup brown sugar
• 1/4 cup walnuts, chopped
• 2 tablespoons trans-fat free margarine or butter
• 1 teaspoon cinnamon
• 6 Gala or Macintosh apples, cored
• 1/2 cup apple juice or apple cider
• 2 tablespoons orange liquor (optional)

• In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.
• Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes - it also adds extra fiber which is always a plus.
• Fill the apples with the filling and place them in the crock-pot.
• Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).
• Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse.
• If you don’t have a crockpot, you can use a 7x11 casserole dish or stock pot. Preheat the oven to 350F and cover the pan with aluminum foil. They’ll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat slightly 5-10 degrees since glass can cause food to burn.
• If you’re making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe. They also taste delish with a scoop of low-fat frozen vanilla yogurt.
• You can refrigerate these for up to 3 days, but store them in an air-tight container so they don’t pick up odors from the fridge.
• 
  

Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium.

Weight Watchers® Points Plus: 5

Note: This is from the Skinny Chef.

HOT FRUIT PUNCH

1 quart cranberry juice

3 cups water

6-oz can frozen orange juice concentrate, thawed

10-oz pkg frozen red raspberries, thawed

2 oranges, sliced

6 cinnamon sticks

12 whole allspice

Combine all ingredients in slow cooker.

Place lid on cooker and cook on high for 1 hour or until hot. Remove the spices before serving. Turn heat to low to keep punch hot during serving.

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CHICKEN & SAUSAGE PAELLA

2 1/2 to 3 lb chicken breasts and thighs, skinned
1 tbsp canola oil
1/2 lb smoked sausage, halved lengthwise then sliced
1 large yellow onion, sliced
3 garlic cloves, minced
2 tsp dried thyme
1/4 tsp freshly ground black pepper
1/4 tsp ground turmeric
1 can (14 1/2-oz) chicken broth
1/2 cup water
2 cups chopped tomatoes
1 yellow bell pepper, cut into very thin bite-size strips
1 green bell pepper, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked brown rice

Heat oil in a large skillet; add chicken and brown (doing in two batches, if necessary).  Drain of any fat.

Place the drained chicken, smoked sausage, and onion in a crockpot or slow cooker.  Sprinkle with the garlic, thyme, pepper, and turmeric.  Combine the broth and water; pour overall
.

Place lid on cooker and cook on low for 7 to 8 hours or on high 3 1/2 to 4 hours.

Add the tomatoes, peppers, and peas; replace cover and allow to set for 5 minutes. 

To serve, spoon the paella over the hot brown rice.

Yield: 6 servings.

file photo for reference

CROCK POT SAUSAGE & VEGGIES WITH PEPPERS

A friend of mine posted this on her facebook page years ago.  I thought it was worth sharing.  

1 pound smoked sausage, cut in pieces

6 potatoes, peeled and halved

1 large onion, peeled and sliced or chopped

3 or 4 large carrots, scraped and cut in pieces

1 large green pepper

1 large red sweet pepper

1 (14 ounce) can beef broth or 2 cups

1 package onion soup mix

2 bay leaves

1 teaspoon basil

1 teaspoon minced garlic

1/2 teaspoon black pepper

1 teaspoon Worcestershire sauce

Place sausage and vegetables in crock pot.  Mix together the broth, onion soup, spices and Worcestershire sauce and pour over the vegetables.  Cook on low for 5 or 6 hours or high for 3 to 4 hours until the potatoes and carrots are done.  Makes six to eight servings. 

SCOTT'S CROCK POT PORK CHOPS

(I have no idea who Scott is.)

4 to 6 bone-in pork chops
salt and pepper
flour for dredging
1 1/2 tbsp canola oil
1 can cream of celery soup
1/2 soup can of water
3 tbsp catsup
1 tbsp Worcestershire sauce
1 small onion, chopped

Sprinkle chops with salt and pepper; dredge in flour.

Heat oil in large skillet and brown chops on both sides; remove to crock pot or slow cooker.

Mix the remaining ingredients together and pour over the chops.

Cook on high for 1 hour then on low for 5 - 6 hours or on low for 8 hours.

old crockpot

DR. PEPPER PULLED PORK

2 1/2-3 lb pork butt (also known as a pork shoulder)

24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

CROCK POT RANCH MEATLOAF

2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.

I like this because the Ranch Dressing mix gives it a different flavor than the usual meatloaf.  I got this recipe from a friend several years ago. 

SWEET BABY RAY'S CROCKPOT CHICKEN

4-6 chicken breast

1 btl Sweet Baby Ray's sauce -large for normal crocks
1/4 c vinegar - any kind
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

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RANCH HOUSE CROCK POT PORK CHOPS WITH PARMESAN MASHED POTATOES

I saw this today on a friend's facebook page.  It sounds good so I am going to try it and I thought some of you might like it, too.  Being diabetic I will leave off the mashed potatoes (no doubt the best part!).

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Credit: realmomkitchen.com

  

SLOW COOKED CORNED BEEF

I have to admit I am not good at making corned beef.  This time of year, the requests start so I thought it would be appropriate to share a Corned Beef recipe.  I went to Taste of Home several years ago where I found this recipe from a lady in Washington State.

6 medium red potatoes, quartered
2 medium carrots, cut into chunks
1 large onion, sliced

2 corned beef briskets with spice packets (3 pounds each)

1/4 cup packed brown sugar

2 tablespoons sugar

2 tablespoons coriander seeds

2 tablespoons whole peppercorns

4 cups water

Directions

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top.
• Cover and cook on low for 9-11 hours or until meat and vegetables are tender.
• Remove meat and vegetables to a serving platter. Thinly slice one brisket across the grain and serve with vegetables.

Serves 5 to 6

Nutritional Facts 5 ounces cooked corned beef with 1-1/4 cups vegetables equals 658 calories, 37 g fat (12 g saturated fat), 187 mg cholesterol, 2,175 mg sodium, 43 g carbohydrate, 4 g fiber, 38 g protein.

the file photo

EASY SLOW COOKED BEEF STROGANOFF

1 lb round steak, fat trimmed and cut into cubes

1 envelope dry onion soup mix
1 can (4-oz) mushroom stems and pieces, drained
1 can cream of celery soup
1 con cream of mushroom soup
1/2 cup sour cream
cooked noodles for serving

Place the steak in a crock pot or slow cooker and sprinkle the mushroom stems and pieces over the steak.  In a mixing bowl, using a wire whisk, combine the cream of celery soup, cream of mushroom soup, and the dry onion soup mix until blended; pour over the meat and mushrooms.

Place lid on cooker and cook 6 to 8 hours on low.

Before serving, stir in the sour cream, blending well.  Serve stroganoff over hot cooked noodles.

Yield: 6 servings

file photo for reference

HUNGARIAN GOULASH

2 lb round steak, cut into bite-size cubes

1 cup chopped onion
1 garlic clove, minced
2 tbsp flour
1 tsp salt
1/2 tsp black pepper
1 tbsp paprika
1/4 tsp thyme
1 bay leaf
1 can (28-oz) tomatoes
1 cup sour cream
hot buttered noodles for serving

Place the steak cubes, onion, and garlic in the crock pot or slow cooker.  Stir in the flour, stirring to coat all the steak pieces.  Add the salt, pepper, paprika, thyme, bay leaf, and tomatoes, including the juice.  Stir to blend well.  Place lid on cooker and cook on low heat for 8 to 10 hours.  May cook 5 to 6 hours on high heat, stirring occasionally.  30 minutes before serving, stir in the sour cream, mixing in thoroughly.  Serve over the hot buttered noodles.

file photo for reference

CHINESE VEGETABLES

1 bunch celery

1 large onion, sliced

1 can (14-oz) bean sprouts, drained

1 pkg (16-oz) frozen Asian vegetables

1 can (8-oz) sliced water chestnuts, drained

2 cans (4-oz each) sliced mushrooms

1 tbsp sugar

3 tbsp low-sodium soy sauce

3/4 cup water

1/4 tsp pepper

Spray a 4-quart slow cooker with cooking spray.

Combine all the ingredients in the cooker. Place lid on cooker and cook on low setting 3 to 6 hours, depending on how soft or crunchy you like your vegetables.

Yield: 6 servings

file photo for reference only

WEIGHT WATCHERS CATALAN SEAFOOD STEW

Note: I realize WW programs have changed over the years. This is an older recipe, from 2012, I believe.

This is a Weight Watchers recipe.  I have never tried it as I don't touch seafood, and I don't do Weight Watchers.  However, I get requests for both, so here you go.

1 onion, sliced
2 garlic cloves, crushed through a press
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1 can (15-oz) kidney beans, rinsed & drained
1 can (15-oz) chickpeas, rinsed & drained
1 can (14.5-oz) fire-roasted diced tomatoes
1 cup low-sodium chicken broth
1 bell pepper (any color), cut into 1-inch chunks
2/3 cups brown rice
1/2 lb skinless halibut or cod fillet, cut into 1-inch chunks
1/2 lb large shrimp, peeled & deveined
1/2 cup fresh cilantro leaves

Spray a large nonstick skillet with nonstick spray and set over medium heat.  Add onion and cook until softened, about 5 minutes.  Stir in garlic, cumin, paprika, salt, and red pepper flakes.  Transfer onion mixture to a 5 or 6-quart slow cooker or crockpot.  Stir in beans, chickpeas, tomatoes, bell pepper, and broth.  Cover and cook until vegetables are fork-tender, 3-4 hours on high or 6-8 hours on low.

About 30-40 minutes before cooking time is up, cook rice according to package directions.

At end of the cooking time, stir fish and shrimp into the slow cooker.  Cover and cook on high until they are opaque in the center, about 8 to 10 minutes.

Divide the rice among 4 plates with rims and top with the stew.

Sprinkle the cilantro leaves over the tops of the plates.

Yield 4 servings of 1 cup stew over 1/3 cup rice = 297 calories, 3 g fat, 1 g sat fat, 0 g trans fat, 56 mg cholesterol, 470 mg sodium, 46 g carbs, 10 g fiber, 24 g protein, 101 mg calcium
Weight Watchers Points = 5 

SWEET SPICY SLOW COOKER BAKED BEANS

Slow Cooker Baked Beans

thehalfbakedlife.com
Serves 8

A slow cooker baked bean recipe that is sweet, spicy and loaded with flavor.

Ingredients
4 slices cooked bacon - crumbled
2 cups dry navy beans - soaked and drained
1 onion - chopped
3 tbsp molasses
2 tbsp ketchup
3 tbsp brown sugar
2 tbsp. minced garlic
1 tbsp mustard
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
4 1/2 cups water

Instructions

Fill a large bowl with water to cover the beans with 1/2 inch-1 inch of water. Soak for at least 6 hours but overnight is best.

Pick out the ones that float to the top, drain and rinse

Cook bacon and crumble

In a large bowl combine remaining ingredients, taste and adjust seasoning if needed

In a large slow cooker place beans and sauce and stir gently

Cook on low for 8 hours, check and continue cooking until desired consistency is reached. We cooked ours for 9 hours.