Pasta Fagioli

Ingredients:

• 1 tbsp olive oil
• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
  
• 1 15 oz can cannellini beans
• 15 oz can tomato sauce or crushed tomatoes
  
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 32oz fat free chicken broth
• 1 cups water
  
• salt and pepper to taste
• 6 oz dry Ditalini pasta or other small pasta
• grated parmesan cheese for topping (optional)

Directions:

In a deep pot, saute onion and garlic in olive oil over medium heat.

Add the beans, can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil.

Let simmer for 20 minutes stirring occasionally.

Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra).

Nutritional Mumbo Jumbo Per Serving (serves 5):

Calories: 254.5
Fat: 3.4g
Carbohydrates: 47.5g
Fiber: 6.8g
Protein: 10.3g
WWP+: 6 points

Recipe from:
http://www.skinnytaste.com/2008/12/pasta-fagioli-64-pts.html

Slow Cooker Pork Chops

Ingredients

• 4 thick-cut pork chops, bone in or boneless

• 1 can reduced fat cream of chicken soup

• 1 pkg. dry ranch dressing mix

• 4 cloves garlic, minced

• 1/2 c. fat free chicken broth

• pepper

Directions

• Combine soup, dressing mix, garlic, and broth. Sprinkle chops with pepper (do not salt).

• Place chops in slow cooker and pour soup mixture over top.

• Cover and cook on high 4 hours or low 6-7 hours.

Servings Per Recipe: 4
Amount Per Serving: Calories: 107; Total Fat: 4g; Total Carbs: 4g; Dietary Fiber: 2g; Protein: 7g

Crock Pot Taco Chicken Chili

Ingredients
• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro (optional)


Directions

• Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
• Place chicken on top and cover.
• Cook on low for 10 hours or on high for 6 hours.
• Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.

Servings Per Recipe: 10
Amount Per Serving: Calories: 204; Total Fat: 1.4g; Total Carbs: 33.3 g; Dietary Fiber:10 g; Protein: 17 g

Slow Cooker Pot Roast 1

Ingredients:

• 2-5 pound pot roast (any kind - I like serloin cuts with less fat)
• 1 envelope ranch dressing (dried)
• 1 envelope Dried Italian dressing
• 1 envelope brown gravy mix
• Potatoes and Carrots
• 1 to 1-1/2 cup water (1 cup water for a 1-3 pounder - 1 1/2 cups for larger)

Directions:

• If you wanted carrots and potatoes in your slow cooker, cut them to your liking and put in the bottom.

• Put Roast on top of vegatables.

• Sprinkle all 3 spice envelopes on top.

• Add the water.

• Cook on LOW for 6-10 hours until tender and veggies cooked through.

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Slow Cooker Chicken Marinara

• 2 pounds boneless, skinless chicken breasts
• 4 cloves garlic, peeled and crushed
• 4 tomatoes, chopped or one 14.5-ounce can low-sodium tomatoes, drained
• 4 medium ribs celery, diced (1 cup)
• 2 small zucchini, diced (2 cups)
• 1 bell pepper, cored, seeded, and diced
• One 18-ounce jar low-sodium marinara sauce
• 1 tsp dried basil
• 1 tsp dried thyme

Directions

• Place the chicken in the slow cooker; add the garlic, tomatoes, celery, zucchini, and pepper. Pour the marinara sauce over all, and sprinkle the basil and thyme on top.

• Set the slow cooker on low and cook for 6 to 7 hours. Before serving, shred the chicken with a fork.


Servings Per Recipe: 8
Amount Per Serving: Calories: 164.2; Total Fat: 2.1g; Total Carbs: 7.9 g; Dietary Fiber: 1.8 g; Protein: 27.3 g

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Slow Cooker Chicken Stroganoff

Ingredients

• 4 boneless, skinless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (0.7oz.) package dry Italian-style salad dressing mix
• 1 (8oz.) package cream cheese
• 1 (10.75oz.) can of condensed cream of chicken soup

Directions

Put chicken, margarine, and dressing mix in slow cooker; mix together and cok on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 30 minutes or until heated through and warm.

Servings Per Recipe: 4

Amount Per Serving: Calories: 456; Total Fat: 31 g; Cholesterol: 136 mg; Sodium: 1603 mg; Total Carbs: 9.5 g; Dietary Fiber: 0 g; Protein: 33.4 g

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Slow Cooker Chicken Pot Pie

Ingredients

• 1 lb - 5 pieces chicken thigh
• 1 tbsp onion powder
• 1/4 tsp black pepper
• 1 (10 3/4 oz) can Campbell's Cream of Chicken (98% Fat Free)
• 1 (10 3/4 oz) can Campbell's Cream of Chicken with Herbs (I can only find this sometimes, so I just double up on Cream of Chicken if I can't)
• 1 package Grands biscuits
• 1 (14 oz) bag Birds Eye Classic Mixed Vegetables

Directions

Place chicken in 3.5 to 4 quart slow cooker. Mix soups in bowl and add onion powder and black pepper. Mix until smooth; pour over chicken. Cover and cook on LOW heat setting 8 to 10 hours.

About 30 minutes before serving, make and bake biscuits as directed on package. While biscuits are cooking, gently stir frozen vegetables into chicken mixture, breaking meat apart as well.

Increase heat setting to HIGH. Cover and cook 15 minutes.

For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 1 cup of chicken mixture on top.

Servings Per Recipe: 8

Amount Per Serving: Calories: 223; Total Fat: 4.4 g; Cholesterol: 9.9 mg; Sodium: 901.5 mg; Total Carbs: 38.5 g; Dietary Fiber: 2.4 g; Protein: 6.9 g

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