Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts

Tuesday, April 2, 2013

Orange Scented Brazilian Black Bean Stew


Tonight's meal made good use of the left-over ham bone from Easter dinner. This meal was healthy, delicious and filling. I hope you like it.

serves 8 ( 1/2 c. rice and about 1 c. stew = 6 points +)


  • 2 cans black beans, rinsed and drained
  • 1 ham bone with about 2 c. ham still on the bone
  • 4 c. fat-free chicken broth
  • 1-1/2 c. chopped onion
  • 2 jalapeno peppers, seeded and diced
  • 1 T. crushed garlic
  • 1 T. grated orange peel
  • 1/2 c. fresh orange juice
  • 1/2 c. sherry
  • 1/4 c. chopped, fresh cilantro
  • 4 c. hot, cooked Jasmine rice
Place all ingredients, except for cilantro and rice in a crock pot. Cover and cook on high 4 - 5 hours. Shred ham off the bone. Remove bone. Serve stew over rice garnished with cilantro.

Sunday, January 20, 2013

CrockPot Chicken Chili


This dish was perfect for a chilly Sunday afternoon. I popped the ingredients in the crock pot early this morning and when I returned from church, it was ready. We had this with a simple mixed greens salad and some Italian bread. You can serve this over brown Minute rice for a heartier version if you like. 1/2 c. cooked brown Minute rice will add 3 points +. This recipe was slightly adapted from my friend, Gina, over at "Skinny Taste". Her recipe also said to cook this on low for 10 hours or on high for 6 hours, but I cooked mine on high for 3 hours and low for another 3 hours and it was perfect. You will have to experiment with your own crock pot!

serves 10 ( about 1-1/4 c. with 2 T. reduced-fat shredded cheddar = 5 points +)

  • 1 onion, chopped
  • 24 oz. boneless, skinless chicken breasts
  • 1 can ( 15 oz.) black beans, drained and rinsed
  • 1 can ( 15 oz.) kidney beans, drained and rinsed
  • 1 can ( 8 oz. ) tomato sauce
  • 2 cans ( 15 oz. each) diced tomatoes with green chilies
  • 10 oz. frozen corn
  • 1 T. chili powder
  • 2 tsp. ground cumin
  • salt to taste
  • 1-1/4 c. reduced-fat shredded cheddar or Jack cheese
  • 1/4 c. chopped, fresh cilantro


Place all ingredients  except for cilantro and cheese in a crockpot. Cook on high for 3 hours, then turn to low for 3 hours. ( you can also cook on low all day or until chicken shreds easily with a fork)

Remove chicken and shred 30 minutes before serving. Top with fresh cilantro.

Sprinkle each serving with 2 T. cheese.



Thursday, July 15, 2010

Slow Cooker Ham and Potato AuGratin

This is a very easy recipe that is great for dinner, served along with a salad or other veggies and some bread or as part of your breakfast with some eggs!


Slow Cooker Ham and Potato AuGratin: serves 6 (7 points +)

  • 32 oz. bag frozen shredded hashbrowns
  • 2 c. diced cooked ham
  • 1 c. chopped onion
  • 1 can Campbell's Healthy Request Cream of Chicken Soup
  • 3/4 c. reduced fat shredded cheddar cheese
  • 1 tsp. yellow mustard
Spray a crockpot with cooking spray. Stir all ingredients together. Cover and cook on low for 4-6 hours or until done.

Monday, July 12, 2010

Slow Cooked Southwest Chicken

from Taste of Home's "Healthy Cooking"


Slow Cooked Southwest Chicken: serves 6 (1 c. chicken mixture with 1/2 c. rice = 8 points +)



  • 2 cans ( 15 oz each) black beans, rinsed and drained
  • 1 can ( 14.5 oz) FF chicken broth
  • 1 can ( 14.5 oz) Diced tomatoes with green chilies
  • 1/2 lb. boneless skinless chicken breast
  • 1 jar ( 8 oz) chunky salsa
  • 1 c. frozen corn
  • 1 tsp. ground cumin
  • salt and pepper to taste
  • 3 c. hot cooked brown Minute Rice 



Place all ingredients except rice in a crock pot. Cook on low for 6-8 hours or until chicken is fork tender and shreds easily. I put frozen chicken in and cooked for about 7 hours.

Wednesday, June 30, 2010

Slow Cooked Pork and Beans



Serves 12 ( 1 c. = 5  points +)
from Taste of Home's "Comfort Food Diet" cookbook

  • 1 boneless whole pork loin roast ( 3 pounds)
  • 1 onion, sliced
  • 3 can s( 15 oz each) pork and beans 
  • 1-1/2 c. barbeque sauce * We like Sweet Baby Ray's
  • 1/4 c. packed brown sugar
  • 1 tsp. garlic powder

Cut roast in half and place in a 5 at. slow cooker. Top with onion. Combine the beans with the remaining ingredients. Pour over meat. Cover and cook on low until meat is tender and shreds easily ( about 6-8 hours) I did cook mine on high for a couple of hours in the afternoon.
Remove pork from crock and shred with two forks. Return to pot and stir. Heat through.

Tuesday, June 29, 2010

Italian Beef


Our family loves this Italian Beef, you need to make it ahead or the day before, even.

Italian Beef: Serves 16 (6 points + add additional points for bread )



  • 1 ( 3 lb) boneless beef rump roast or chuck roast
  • 1 small packet Good Seasons Italian dressing mix
  • 1 jar ( 8 oz) mild giardinara peppers
  • ½ c. water


Place all ingredients in a crock pot. Cook on low for 8-10 hours or until easily shreddable. Serve on a low point bun or French bread.

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