Recipes for Runners on the Go!

[Jen117]

24 Hour Black Bean Crockpot Soup

I love the smell of this soup. You can put it together fast. I don't pre-soak the beans. Just wash and sort. This makes a thick soup and I freeze the extra. You can serve it over rice or put it in a fat free tortilla with some l. f. cheese. It's thicker the second day and sometimes I use it for veggie dip.

1 (16 oz. bag) dry black beans
1 pint salsa
1 ( 15 oz. tomato sauce
1 (15oz.) can diced tomatoes
2 onions, chopped
1 Tablespoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 cloves garlic, crushed

Wash and sort beans. Put in crock pot. Add water to cover. Add rest of ingredients. You should have a full (3 1/2 quart )crockpot. Cover and cook low 20-24 hours. High, 15 hours. If you use high, stir occasionally. Master cook calculates this as 12 cups, 150 cal, 1 fat, 7 fiber each cup.

[Jen117]

Crockpot Lentil Soup

1 c. dry lentils
1 c. chopped carrot
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1 bay leaf
3 1/2 c. chicken broth or veggie broth
1 1/2 c. water
1 (14 1/2 oz) can Italian-style stewed tomatoes

1/4 c. snipped fresh parsley
2 Tbs. cider vinegar

Rinse lentils. In CP place lentils, carrot, celery, onion, garlic, basil,
oregano, thyme, and bay leaf. Stir in broth, water and undrained
tomatoes. Cover; cook on low-heat setting for 12 hours or on high-
heat setting for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar
(if desired). Makes 6 servings.

[Jen117]

Crockpot Chow Mein

4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water

Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.

[Jen117]

Busy Day Crockpot Chicken and Rice

1 LB boneless skinless chicken breasts
2 cans 98% fat-free cream of chicken soup
1 can 98% fat-free cream of mushroom soup
1 box chicken flavor rice-a-roni

Put chicken and soups into the crockpot, turn on low for 8-10 hours. When you get home, cook the rice according to package directions. Serve the chicken and gravy over rice.

Easily Doubles! Per Serving: 173 Calories; 2g Fat; 28g Protein; 10g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 317mg Sodium.

[Jen117]

Corn, Ham and Potato Scallop

6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham
1 15.25oz. can Green Giant Whole Kernel Sweet Corn -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 10 3/4oz.can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour

In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.

Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time. Also, leftover cooked roast beef or turkey can be used in place of the ham.

6(1 1/2-cup)servings. Per serving: Cal 320; Total fat 7g; (sat 4g); Choles 30mg; Sod 1010mg; Total Carbs 49g; Fiber 5g; Sugars 6g; Pro 14g.

[aladdinsgirl]

THANK YOU JEN!!!!!!!!!!!!!!!!! You rock!!!!!!!!!!!!!!! :cheer2: :cheer2: :cheer2: :cheer2: :cheer2: :cheer2: :cheer2: :cheer2: I'm going to Target this weekend to get a new crockpot. :thumbsup2

[Jen117]

CROCKPOT JAMBALAYA

Recipe By : Unknown
Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb skinless chicken thighs -- bonless, diced
2 green peppers -- chopped
1 medium onion -- chopped
2 stalks celery -- sliced
4 cloves garlic -- minced
1 can whole tomatoes -- (14 oz) chopped
1/3 of a can of tomato paste
1 can fat-free beef broth
1 TBS dried parsley
1 1/2 teaspoons dried basil
½ tsp dried oregano
1 tsp hot sauce -- or to taste
½ tsp salt
1 lb shrimp -- peeled
4 c cooked brown rice

1. Combine all ingredients (except shrimp and rice) in crockpot. Cook
on low for 8-10 hours. In the last 15 minutes, add the raw shrimp and
cooked rice.

Source:
"WW core board"

Per Serving (excluding unknown items): 473 Calories; 6g Fat (12.1%
calories from fat); 45g Protein; 59g Carbohydrate; 6g Dietary Fiber; 226mg
Cholesterol; 525mg Sodium.

Exchanges: 3 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fat.

[Jen117]

Cheaters Chicken Caccitore

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Serve!

Yield: 5 Servings

Calories 283, Protein 37g, Total Fat 5g, Sodium 742mg, Cholesterol 82mg, Carbohydrates 21g, Fiber 4g

[Jen117]

Crockpot Beef Stew

3 potatoes, diced
5 carrots, diced
4 stalks celery, diced
2 small onions, chopped
1 head (not clove) garlic, minced
1 large tomato, blanched and chopped (I have also used canned or paste or left it out)
4 Tbs. barley
4 beef bouillon cubes
1 3/4 pounds lean beef
1/2 tsp. rosemary
1/2 tsp. savory
1 t salt
1/2 tsp. pepper
2 Tbs. flour
2 Tbs. corn starch

Cube and brown the beef. Add flour to beef and stir together. Combine all ingredients except potatoes, corn starch, rosemary, and savory in a crock pot. Cover with water. Cook on high 12-24 hours. 1 hour before serving, add potatoes, rosemary, and savory. Immediately before serving, thicken with corn starch.

[keenercam]

WOW! These recipes look awesome! Thank you so much, Jen, for posting them!

[wtpclc]

These need sides, but they are so quick and easy:

Pork tenderloin - Add a can of chicken broth and simmer all day. Pre-spiced ones are very good

Dill Roast -
2 lb roast
med. onion
2 tsp dill
2 cups water

Creamy Beef:
1 pound stewing beef
1 can cream of mushroom soup
1/2 can water
1 pack Lipton Onion Soup mix

Serve over rice or noodles.

[Jen117]

Creamy Red Potatoes and Chicken

1 1/2 Pounds Red Potatoes -- chunked
8 Ounces Neufchatel Cheese
10 3/4 Ounces Cream of Potato Soup
1 Envelope Ranch-style Dressing Mix
12 Ounces Chicken Breast Without Skin -- cut into strips

Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together). Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.

Per Serving (excluding unknown items): 381 Calories; 15g Fat (35.5% calories from fat); 25g Protein; 36g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 626mg Sodium.

[Jen117]

Slow-Cooked Chicken & Dumplings

Recipe Rating:

Prep Time: 15 min
Total Time: 11 hr min
Makes: 6 servings, about 1-3/4 cups each

1-1/2 lb. boneless skinless chicken thighs
2-1/2 cups fat-free reduced-sodium chicken broth
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten

COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).
ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 min. Gently turn over dumplings. Cook, covered, an additional 15 min.

Jazz It Up
Stir in 1/4 cup chopped fresh parsley just before serving.


NUTRITION INFORMATION
Nutrition (per serving)
Calories 450 Total fat 18g Saturated fat 6g Cholesterol 175mg Sodium 960mg Carbohydrate 37g Dietary fiber 5g Sugars 11g Protein 35g Vitamin A 110%DV Vitamin C 15%DV Calcium 10%DV Iron 20%DV

[Jen117]

Crockpot cooking times

General Cooking Times for Specific Foods

Pot Roast 8-12 hours on LOW or 4 to 5 hours on HIGH

Stew 10 to 12 hours on LOW or 4 to 5 hours on HIGH

Ribs 6 to 8 hours on LOW

Stuffed Peppers 6 to 8 hours on LOW or 3 to 4 hours on HIGH

Brisket 10 to 12 hours on LOW

Swiss Steak 8 to 10 hours on LOW

Corned Beef & Cabbage 6 to 10 hours on LOW or 4 to 5 hours on HIGH

Casserole 4 to 9 hours on LOW or 2 to 4 hours on HIGH (stirring
occasionally)

Rice 5 to 9 hours on LOW or 2 to 3 hours on HIGH

Meat Loaf 8 to 9 hours on LOW

Dry Beans 1 to 2 hours on HIGH plus 8 to 9 hours on LOW

Soup 6 to 12 hours on LOW or 2-6 hours on HIGH

Chicken 7 to 10 hours on LOW or 3 to 4 hours on HIGH

Vegetables 2 to 4 hours on LOW with liquid added

Baked Potato 8 to 10 hours on LOW

Artichoke 6 to 8 hours on LOW or 2-1/2 to 4 hours on high(with water)

Remember to check the owner's manual for your particular crockpot for full instructions on usage. The above cooking times are only VERY general guidelines.

[chimera]

Great recipes!

I have a book that I love, Desperation Dinners by Beverly Mills and Alicia Ross. Everything's ready in 30 minutes, even if you forget to set something out ahead of time to thaw :rolleyes1 They have another book, called "Cheap, Fast, Good" that I got not too long ago. I've also been getting Cooking Light magazine for years...my absolute favorite!

[aladdinsgirl]

My printer is working in over time. Thanks everyone for the awesome recipes.

Mel--Hmmm, I might have to check out Cooking Light. I've been getting Taste of Home since we were first married, but I finally let my subscription run out. The recipes are all good, but not very practical for just the 2 of us. I get a freebie magazine from Kraft every couple of months and I love it. I know anything I make out of there will be good.

[Jen117]

CROCK POT SLOPPY JOES
(Freeze Leftovers)

2 pounds lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 cup ketchup
1/2 bell pepper, chopped
3 Tblsp. Worcestershire sauce
3 Tblsp. brown sugar
2 Tblsp. prepared mustard
2 Tblsp. cider vinegar
1-1/2 tsp. chili powder

Hamburger buns

In a heavy skillet, brown ground beef with onion and garlic. Drain off excess fat. Combine ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar, and chili powder in slow cooker. Stir in ground beef mixture. Cover and cook on LOW setting for 7 to 9 hours. Serve spooned over hamburger buns, with a side salad.

[Jen117]

Crock Pot Mexican Shredded Pork

This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a crock pot/slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream.

1 (3 lb.) boneless pork loin roast, cut into 2" pieces
1/2 tsp. salt
2 cans (4 oz. ea.) diced green chile peppers, undrained
3 cloves garlic, crushed
1/2 red onion, sliced
1/4 cup chipotle sauce
3-1/4 cups water, divided
1-1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro

1. Place the roast in a crock pot/slow cooker, and season with salt. Place chile peppers, garlic and onion, on top of roast. Pour in the chipotle sauce and 1/2 cup water.

2. Cover, and cook on LOW for 7 hours (Note: I have cooked for 9 hours also).

3. In a pot, bring remaining 2-3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.

4. Remove roast from the crock pot/slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid.

Serve over the cooked rice.

Yield: 6 servings.

[chimera]

Quick Meatball Soup

16 oz frozen meatballs
2 cans low sodium beef broth
2 cans diced tomatoes
1 bag frozen mixed veggies (corn, peas, carrots, etc)
8 oz uncooked pasta (elbows, shells, penne, etc)
Seasonings (I use garlic, basil, parsley, a little black pepper)

Add everything to pot and cook on high until broth boils. Add pasta and cook until al dente, 8 to 10 minutes. Serve topped with shredded parmesan.

This could probably be done in the crockpot on low for 8 hours. Don't add the pasta to the crock in the beginning, probably best to cook separately and add just before serving.

[westcliffemom]

I've been getting Taste of Home since we were first married, but I finally let my subscription run out. The recipes are all good, but not very practical for just the 2 of us. I get a freebie magazine from Kraft every couple of months and I love it. I know anything I make out of there will be good.


I like the Kraft mag too. Hey, Taste of Home has a newer mag, Cooking for Two, it might work for you.

[Jen117]

Melt-In-Your-Mouth Barbecued Ribs
Recipe courtesy Robin Miller (Food Network)

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.

Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: 4 servings
User Rating: 4 Stars

Episode#: RM0303
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

[Jen117]

Taco Soup
Recipe courtesy Paula Deen

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapeños, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 hours
Yield: 12 to 16 servings
User Rating: 5 Stars

Episode#: PA1C11
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

[Jen117]

Crockpot Beef & Gravy

This is a really tasty recipe that can be prepared in minutes and you will love the aroma waiting for you when you get home.

2 pounds stew beef
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 teaspoon paprika
1 teaspoon onion powder
4 tablespoons oil
1 can cream of celery soup
1 can cream of mushroom soup
2 cups water
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce

Cut stew beef into cubes. Combine flour, salt, pepper, paprika & onion powder. Coat beef cubes with flour mixture. Brown beef in 4 tablespoons oil & place in crock-pot. Pour the remaining ingredients over beef in crock-pot. Stir. Cook on low for 8 to 10 hours.

[Jen117]

Garlic Lime Chicken

Here's a really tasty chicken dish that will thrill your whole family.

4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup fresh lime juice
1 Tbs. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/2 tsp. coarsely ground pepper

Place chicken in bottom of slow cooker. Mix together remaining ingredients and pour over top of chicken. Cover and cook on low for 6 to 8 hours.

[escape]

Jen and others....

Thanks for the recipes. I can't wait to try them! :goodvibes

[aladdinsgirl]

Curried Peanut Chicken
Recipe courtesy of Taste of Home

1-1/2 cups orange juice
3/4 cup peanut butter
2 tablespoons curry powder
4 boneless skinless chicken breast halves
2 medium sweet red peppers, cut in half
1/4 cup flaked coconut, toasted
1/4 cup dried currants
Hot cooked rice

In a bowl, combine the orange juice, peanut butter and curry powder. Pour a
third of the marinade into a large resealable plastic bag; add chicken. Seal
bag and turn to coat; refrigerate for 8 hours or overnight. Cover and
refrigerate remaining marinade. Drain and discard marinade from chicken.

Grill chicken and peppers over medium heat for 8-10 minutes on each side or
until chicken juices run clear and peppers are tender. Warm the reserved
marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut
and currants. Serve with rice and reserved marinade.

Yield: 4 servings.

I omitted the currants.

I marinated the chicken the night before, but Stephen was in charge of grilling the chicken and the red peppers. He also made cous cous and black beans as side items. Stephen wanted to mix a can of pineapples with the black beans, to give it a Caribbean flair, but we didn't have any. The beans were good, but the pineapple mixed in would have been awesome. This meal was fabulous!! I really wish I would have taken a picture of my plate because Stephen's presentation was incredible. The peanut sauce was unbelievable--it was SO good. We dipped our roasted red peppers into the left over peanut sauce and poured some on the cous cous as well. Probably not the most healthy meal, with 3/4 cup of peanut butter in the sauce, but that's gotta be better for you than say Domino's pizza or Mc Donalds. This recipe has been added to my recipe collection.

[aladdinsgirl]

Turkey Sloppy Joes
Recipe courtesy of Taste of Home

1 pound ground turkey breast
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed tomato soup, undiluted
1/2 cup ketchup
1 tablespoon brown sugar
2 tablespoons prepared mustard
1/4 teaspoon pepper
8 hamburger buns, split

In a large saucepan coated with nonstick cooking spray, cook the turkey, onion, celery and green pepper over medium heat until meat is no longer pink; drain if necessary. Stir in the soup, ketchup, brown sugar, mustard and pepper.

Transfer to a 3-qt. slow cooker. Cover and cook on low for 4 hours. Serve on
buns.

Yield: 8 servings.

Changes--I put some Worcestershire sauce, salt, pepper, and garlic powder on the ground turkey as it was cooking. I also used regular Campbell's Tomato soup.

I actually made this the night before and we reheated it for dinner on Tuesday night. Tuesday was a busy day, I had to work, go to the Community Center, and then I had a hair appointment at 6:30. I was anticipating getting home after 8:00, which is why I picked a crockpot meal. I realized on Monday night that the bbq only had to be in the crockpot on low for 4 hours. I ended up cooking the turkey and vegetables and then putting it in the crockpot at 8:20 Monday night, I turned off the crockpot and went to bed at 11:00. This smelled incredible while it was cooking. I was tempted to sneak a bite at 11:00, but I thought it might come back to haunt me later in the evening. :) I wondered how this would taste the next evening heated up in the microwave, it tasted fine. The sauce was really good. I hate mustard and I thought the mustard taste would stand out. I didn't taste the mustard at all. A really good recipe, a keeper, and I'm eating the leftovers for lunch today. :)

[aladdinsgirl]

Black Bean Enchiladas
Recipe courtesy of Taste of Home

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1 can (16 ounces) vegetarian refried beans
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded reduced-fat Mexican cheese blend
3 cups shredded lettuce
6 tablespoons fat-free sour cream

In a nonstick skillet, saute onion and green pepper in oil for 2-3 minutes or
until tender. Add the refried beans, black beans and 3/4 cup picante sauce;
heat through. Spoon 1/4 cupful down the center of each tortilla. Roll
up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking dish coated
with nonstick cooking spray. Combine tomatoes and remaining picante sauce;
spoon over enchiladas. Cover and bake at 350° for 15 minutes. Uncover;
sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce
on each place and top with two enchiladas. Serve with sour cream if desired.

Yield: 6 servings. I made 8 enchiladas, I had enough filling for probably 10 enchiladas, but ran out of room in my baking dish and there was no way Stephen and I could eat 12 enchiladas between us.

Changes--I add garlic, chili powder, and cumin to the onion and peppers as they were cooking. How do you have Mexican food without that?? :confused3

This was by far my favorite meal of the week. It was so good, I didn't miss the meat one bit. I had about a cup of leftover enchilada filling, so I put that in a bowl and we ate that with Light Tositos chips for a side item. That would make an excellent dip to take to a party. This meal was so filling, I ate 2 enchiladas and I was STUFFED! I was hungry until about 9:00 this morning, we ate dinner at 7:30 last night. Another great recipe that's getting added to my collection. :)

[chimera]

This was tonight's dinner (from Woman's Day Slow Cooking)

2lbs beef stew meat
28 oz canned tomatoes
minced onion
minced garlic
1 tsp chili powder
1.25 oz package of taco seasoning
15 oz can black beans
1 bag frozen corn

1. Mix beef, tomatoes, corn, onions, garlic and chili powder in slow cooker.
2. Cover and cook on Low 9 to 11 hours or until beef is tender.
3. Stir in taco seasoning mix with wire whisk. Stir in beans. Cover and cook on High 15 to 30 minutes or until thickened.

Serves 6 Per serving: 440 cal, 40g protein, 38g carbs, 8g fiber, 37% cal from fat, 95mg cholesterol, 850mg sodium

I added 3 cinnamon sticks during the last half hour (I always put cinnamon in my chili), but think I should've included them from the beginning. I also served over rice so could easily serve more than 6.

[DisneyMarathon]

Thank you so much for the wonderful recipes!

[nucpharm29]

This recipe was a hit in our house--it looks a little complicated--but you can make the enchilada sauce days in advance and keep in the fridge until you're ready to use it! Enjoy! It is from Cooking Light this month.

Black Bean, Corn, and Zucchini Enchiladas
1 tsp canola oil
2 cups diced zucchini
1 (10ounce) package frozen whole kernel corn
1 (15ounce) can black beans, rinsed and drained
3 cups Enchilada Sauce (recipe to follow)
Cooking Spray
8 (8-inch) whole wheat tortillas
2 cups shredded reduced fat cheddar cheese divided (I used regular fat cheese)

Preheat oven to 350

Heat oil in a large non-stick skilletover med-high heat. Add 2 cups zucchini and corn; saute for 5min or until veggies are tender. Remove from heat and stir in beans

Spread 1 cup enchilada sauce in the bottom of a 13X9 baking dish coated with cooking spray. Spoon about 1/2 cup veggie mix down the center of tortilla; sprinkle with 2 tbsp of cheese, and roll up. Place seam side down in baking dish--repeat with other tortillas. Spread remaining 2 cups enchilada sauce over enchiladas

Cover with foil; bake at 350 forn 30 minutes. Uncover, top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese is melted

Enchilada Sauce
May be prepared in advance--store in refrigerator

1 tsp canola oil
1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp ground cumin
1/2 tsp salt
1 (28ounce) can crushed tomatoes, undrained

Heat oil in large saucepan over med heat. Add onion and garlic; saute 5 min or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer for 30 minutes.
__________________

[nucpharm29]

This was really good--had it for dinner last night--and so quick and easy!

Chicken Lettuce Wraps with Sweet and Spicy Sauce

3 tbsp unsalted, dry roasted peanuts (left this out)
3 tbsp hoisin sauce
2 tbsp cider vinegar
2 tsp soy sauce
1 tsp bottle ground fresh ginger
1 tsp dark sesame oil
1/2 tsp crushed red pepper
1/2 tsp bottle minced garlic
2 cup packaged cabbage and carrot coleslaw
1 cup canned sliced water chestnuts, drained
8 ounces grilled chicken breast strips ( such as Louis Rich/Tyson)
12 Bibb lettuce leaves

Place peanuts in small nonstick skillet over med-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat, set aside

Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk

combine peanuts, coleslaw, water chestnuts, and chicken in a med. bowl. Toss well

Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 tsp of sauce. roll up; secure with a wooden pick

[Tiger Lily 03]

From: Campbell's Kitchen (campbellkitchen.com)
Prep Time: 10 minutes
Cook Time: 25 minutes

Serves: 6

Ingredients:

2 lb. ground turkey
1 large onion, chopped
2 tbsp. chili powder
1/2 tsp. ground cumin
3 1/2 cups V8® 100% Vegetable Juice
1 small green pepper, chopped
2 cans (about 15 oz. each) kidney beans, rinsed and drained

Directions:

COOK turkey, onion, chili powder and cumin in saucepot until turkey is browned.

ADD vegetable juice, pepper and beans. Heat to a boil. Cook over low heat 15 min.

We usually make 1/2 the recipe for the 5 of us and add about 1/3 cup macaroni to the pot. Mmmm!

Sometimes we leave out the green pepper since the men in the family do not favor the flavor. The 1/2 recipe give each of us a bowl with 2 soup ladels full for the portion.

I think it has some good nutritional value with the V8 juice instead of tomatoes or tomato juice and turkey instead of beef. I hope so because I like this meal. I WISH there was a way to analyze the nutritional value and calories with these recipes. I need that.

[Jen117]

I haven't made this, but thought it would be good for the meat and potatoe kind of people.


Easy, All-Day Meatloaf and Vegetables
Makes 6 servings

4 large, or 6 medium potatoes, sliced
6 carrots, sliced
1/4 tsp. salt
1 & 1/2 lbs. ground beef
2 eggs, beaten
3/4 cup cracker crumbs
1/3 cup ketchup
1/3 cup finely chopped onions
3/4 tsp. salt
1/4 tsp. dried marjoram
1/4 tsp. black pepper

Place potatoes and carrots in slow cooker. Sprinkle with 1/4 tsp. salt. Combine remaining ingredients. Mix well and shape into loaf. Place loaf on top of vegetables, making sure that it doesn't touch sides of slow cooker. Cover. Cook on Low 8-10 hours.

[Jen117]

Yummy Honey Chicken Kabobs

Original recipe yield:
12 servings

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 3 Hrs

INGREDIENTS
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces skewers

DIRECTIONS
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before
adding chicken, reserve a small amount of marinade to brush onto kabobs
while cooking. Place the chicken, garlic, onions and peppers in the bowl,
and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread
chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to
15 minutes, until chicken juices run clear. Turn and brush with reserved
marinade frequently.

NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 177

Total Fat: 6.6g
Cholesterol: 45mg
Sodium: 447mg
Total Carbs: 12.4g
Dietary Fiber: 1g
Protein: 17.3g

[Jen117]

Southwestern Chicken-Bean Salad

POINTS® Value: 5
Servings: 4
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy
This crisp, refreshing salad takes only minutes to make if you begin with precooked chicken breasts, available at most supermarkets. Serve our salad as is, or roll it in tortillas for finger-lickin'-good wrap sandwiches.


Ingredients
2 medium scallion(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium bell pepper(s), chopped
15 oz canned black beans, rinsed and drained
2 piece corn on the cob, kernels removed
2 Tbsp fresh lime juice
1 Tbsp corn oil
8 oz chicken breast, cooked, skinless, chopped
2 Tbsp reduced-sodium taco seasoning, about 1/2 a 1.25 oz packet
4 Tbsp cilantro, fresh, chopped
4 Tbsp fat-free sour cream
Instructions
Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.


Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve. Yields about 1 1/2 cups salad plus 1 tablespoon sour cream per serving.

[cdn_gal_eeyore]

***Disclaimer - I have not tried this, but my Bikini Boot Camp instructor sent it along and I thought I would pass it along to you guys!***

Homemade Sports Drink
(Recipe from Nancy Clark - Sport Nutritionist)
Yield: 1 litre

4 Tbsp Sugar
½ tsp Salt
¼ c boiling water
¼ c orange juice from concentrate or 2 Tbsp lemon juice *** My favorite is lemon juice***
3 – 3 ¾ c Cold Water

1. In the bottom of a pitcher, dissolve the sugar and salt in the boiling water
2. Add the juice and remaining water; chill
3. Quench that thirst!

Nutritional Information per 8 ounce (250 ml) serving:
Energy: 50 Calories
Carbohydrates: 12 g
Sodium: 110 mg
Potassium 30 mg

[meghan74]

This could not be any easier and it is so good! We have this at least every other week.

Salsa chicken

Put FROZEN skinless, boneless chicken breasts in crockpot. (I usually do about 1/2 a bag of frozen chicken breasts.)

Dump one large jar of salsa on top.

Cook on low for 6-8+ hours. This will be fine if you need to leave it longer than 8 hours.

Shred with two forks and serve in a tortilla with cheese and sour cream, pour over rice, etc.

Leftovers freeze wonderfully!

Here's another tip for shredding meat easily:

use a potato masher! Sounds weird, but it really works.

[ohMom]

FYI -- i'm going to move this to the Healthy Eating board and sticky it so it won't fall too far down the board and get lost!

[JustSmile]

These are so good----I can't say it enough!:)

Walnut and Blueberry Bran Pancakes
from RW magazine

1 1/2 c. whole milk (we used buttermilk)
1 c. instant oats
3/4 c. sifted flour
1/4 c. oat flour or oat bran
1 T. baking powder
2 T. honey
1 tsp. salt
2 eggs, beaten
3/4 c. blueberries
1/2 c. walnuts, chopped

Pour milk over oats. Sift together flours, baking powder, and salt. Lightly stir eggs into oats mixture. Add dry ingredients and honey, stirring until combined. When the batter is thoroughly mixed, stir in blueberries and walnuts. Ladle batches of batter onto a preheated greased or nonstick griddle or frying pan and cook until tops are bubbly and edges looked cooked. Turn over and finish cooking the other side. About 10 pancakes.
Serves 4.
Calories 400 Fat: 16g Carbs: 52g Protein: 15g

[disneylover4life]

defintiely going to give this a wirl!

[camvanmvt]

thank you! they are so helpful.

[BilltM]

This is taken from Muscle & Fitness April 2002. Written by Laura Creavalle under the "Muscle Fare" section. Your mileage may vary.

Spicy Chicken Fingers

1 Tbsp Accent of Mrs. Dash Spicy
1-2 tsp. Cajun spice
1 tsp. paprika
1/2 cup of flour
2 large egg whites
1 lb. boneless, skinless chicken breasts, cut into thin strips
Non stick cooking spray

Combine spices and flour in small bowl. In another bowl beat egg whites w/ fork. Thoroughly coat pan with nonstick cooking spray. Dip chicken in egg whites, then in seasoned flour, pressing the flour into each chicken strip. Arrange chicken pieces in skillet. Cook over medium heat, turn after 5 to 8 minutes or until no longer pink inside. Serves four (or one hungry person).

Per serving: 195 calories, 29 g protein, 12 g carbohydrates, 3 g fat, trace fiber.

The article mentions for those bulking up to serve with pasta and the dieter can add to a bowl of salad greens.

Dipping sauce: Combine a few tablespoons of fat-free mayonnaise with Dijon mustard.

Good luck

[LuvCuteBoys]

24 Hour Black Bean Crockpot Soup

I love the smell of this soup. You can put it together fast. I don't pre-soak the beans. Just wash and sort. This makes a thick soup and I freeze the extra. You can serve it over rice or put it in a fat free tortilla with some l. f. cheese. It's thicker the second day and sometimes I use it for veggie dip.

1 (16 oz. bag) dry black beans
1 pint salsa
1 ( 15 oz. tomato sauce
1 (15oz.) can diced tomatoes
2 onions, chopped
1 Tablespoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 cloves garlic, crushed

Wash and sort beans. Put in crock pot. Add water to cover. Add rest of ingredients. You should have a full (3 1/2 quart )crockpot. Cover and cook low 20-24 hours. High, 15 hours. If you use high, stir occasionally. Master cook calculates this as 12 cups, 150 cal, 1 fat, 7 fiber each cup.

Just wanted to let you know that I threw this in the crockpot yesterday and I can't wait to eat it today with some brown rice. I woke up in the middle of the night and it smelled sooo good! I just tested it a couple minutes ago to see if it was done and the flavor was incredible!

Thanks for the great recipe!

[disneygirlinnj]

I've been addicted to Cooking Light lately..here's some of the ones I've tried and really liked... I'll post more as time goes on...

Ancho Pork and Peppers

Recipe Online (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=698662)


Yield

4 servings (serving size: 1 pork chop and about 3/4 cup pepper mixture)
Ingredients

* 2 teaspoons ancho chile powder
* 1 teaspoon ground cumin
* 1 teaspoon salt, divided
* 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
* Cooking spray
* 1 teaspoon olive oil
* 3 cups vertically sliced onion
* 1 1/2 cups red bell pepper, cut into 1/4-inch strips
* 1 1/2 cups green bell pepper, cut into 1/4-inch strips
* 2 garlic cloves, minced
* 2 tablespoons fresh lime juice

Preparation

Combine chile powder, cumin, and 1/2 teaspoon salt in a small bowl. Sprinkle both sides of pork with chile mixture. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Remove from pan; keep warm.

Heat oil in pan over medium-high heat. Add onion, peppers, and 1/2 teaspoon salt; sauté 4 minutes. Add garlic; sauté 1 minute. Remove from heat. Stir in juice.
Nutritional Information

Calories:
248 (32% from fat)
Fat:
8.9g (sat 2.8g,mono 4.1g,poly 0.8g)
Protein:
27.7g
Carbohydrate:
14.1g
Fiber:
3.3g
Cholesterol:
73mg
Iron:
1.9mg
Sodium:
675mg
Calcium:
57mg

[disneygirlinnj]

Honey and Spice-Glazed Pork Chops

Recipe Online (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=491634)


Yield

4 servings (serving size: 1 pork chop and 1 tablespoon glaze)
Ingredients

* 1/4 cup honey
* 2 tablespoons Dijon mustard
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* Cooking spray
* 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Preparation

Combine first 5 ingredients in a bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.
Nutritional Information

Calories:
321 (34% from fat)
Fat:
12.1g (sat 4.1g,mono 5.5g,poly 0.9g)
Protein:
34g
Carbohydrate:
18.7g
Fiber:
0.3g
Cholesterol:
92mg
Iron:
1.3mg
Sodium:
557mg
Calcium:
50mg

[disneygirlinnj]

Chicken Potpies -these were amazing!

Recipe Online (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549831)


Yield

3 servings (serving size: 1 pie)
Ingredients

* 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
* Cooking spray
* 1/8 teaspoon salt
* 2 tablespoons all-purpose flour
* 1 teaspoon dried rubbed sage
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 8 ounces chicken breast tenders, cut into bite-sized pieces
* 1 1/4 cups water
* 1 1/2 cups frozen mixed vegetables
* 1 cup mushrooms, quartered
* 1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup

Preparation

Preheat oven to 425°.

Cut 3 (4-inch) circles out of dough; discard remaining dough. Place dough circles on a baking sheet coated with cooking spray. Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoon salt. Pierce top of dough with a fork. Bake dough at 425° for 8 minutes or until golden.

Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken. Seal bag, and toss to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken mixture; cook 5 minutes, browning on all sides. Stir in water, scraping pan to loosen browned bits. Stir in vegetables, mushrooms, and soup; bring to a boil. Reduce heat, and cook 10 minutes. Spoon 1 cup chicken mixture into each of 3 (1-cup) ramekins or bowls; top each serving with 1 piecrust.
Nutritional Information

Calories:
374 (27% from fat)
Fat:
11.4g (sat 4.8g,mono 4.2g,poly 1.2g)
Protein:
24.1g
Carbohydrate:
42.6g
Fiber:
4.6g
Cholesterol:
58mg
Iron:
1.9mg
Sodium:
882mg
Calcium:
38mg

[MarcyIn Florida]

Great recipes!

One of my favorite easy crock pot recipes (if you even want to call it a recipe) is to get a pork shoulder, trim the fat off of it, put it in the crockpot with a bottle of barbeque sauce, slice up an onion and throw it on top of the concoction, and then cook it on high for 6 hours. Once it's done, shred the pork with a fork and serve it on healthy buns (we use Arnold Sandwich Thins) and a salad. Really easy and tasty and it reheats well for sandwiches the next day.

[Cindylou]

1 can chickpeas,
2 c chicken broth
1/2 lb ground beef or turkey
2 small eggplants or medium zucchinis, chopped (I used eggplant, zuke and asian eggplant)
1 pound fresh mushrooms (any kind), trimmed and sliced
1 large onion, chopped
1 celery stalk, chopped
1 leek chopped
1 carrot, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon ground coriander
2 teaspoons ground cumin
2 cups peeled, seeded, chopped tomato

I put all this in the crockpot for 8 to 10 hours. It was delicious!!

[rubato]

24 Hour Black Bean Crockpot Soup

I love the smell of this soup. You can put it together fast. I don't pre-soak the beans. Just wash and sort. This makes a thick soup and I freeze the extra. You can serve it over rice or put it in a fat free tortilla with some l. f. cheese. It's thicker the second day and sometimes I use it for veggie dip.

1 (16 oz. bag) dry black beans
1 pint salsa
1 ( 15 oz. tomato sauce
1 (15oz.) can diced tomatoes
2 onions, chopped
1 Tablespoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 cloves garlic, crushed

Wash and sort beans. Put in crock pot. Add water to cover. Add rest of ingredients. You should have a full (3 1/2 quart )crockpot. Cover and cook low 20-24 hours. High, 15 hours. If you use high, stir occasionally. Master cook calculates this as 12 cups, 150 cal, 1 fat, 7 fiber each cup.

I made this recipe and added chicken breast to it. We ate it last night and tonight. My son and I absolutely loved it. He added hot sauce to it, but I liked it just the way it was. Thank you for the recipe!!!!

[tbatchelor]

Love all the crock pot recipes. Thanks for posting!

[tbatchelor]

all look good! Maybe eating healthy isn't so tough!

[texasteacher35]

Are most of these recipes low fat?? I am doing weight watchers and need some new recipes! Thanks!

[jgive]

Thanks for posting! I love my crockpot!

[jassmine12]

My purpose of visiting this forum is accomplished now. Finally i got a fantastic recipe and now i am gonna try this.

[Daltonn]

Hi,
I want to add this link because i think it contains more useful information about recipes for runners...
mastersinhealthcare.com/.../recipes-for-runners-100-delicious-dishes-for-every-step-of-the-way/
I hope you guys would like it too..

[dewpointe]

Yummy Honey Chicken Kabobs

Original recipe yield:
12 servings

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 3 Hrs

INGREDIENTS
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces skewers

DIRECTIONS
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before
adding chicken, reserve a small amount of marinade to brush onto kabobs
while cooking. Place the chicken, garlic, onions and peppers in the bowl,
and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread
chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to
15 minutes, until chicken juices run clear. Turn and brush with reserved
marinade frequently.

NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 177

Total Fat: 6.6g
Cholesterol: 45mg
Sodium: 447mg
Total Carbs: 12.4g
Dietary Fiber: 1g
Protein: 17.3g

This sounds soooo yummy!

[TLHB70]

24 Hour Black Bean Crockpot Soup

I love the smell of this soup. You can put it together fast. I don't pre-soak the beans. Just wash and sort. This makes a thick soup and I freeze the extra. You can serve it over rice or put it in a fat free tortilla with some l. f. cheese. It's thicker the second day and sometimes I use it for veggie dip.

1 (16 oz. bag) dry black beans
1 pint salsa
1 ( 15 oz. tomato sauce
1 (15oz.) can diced tomatoes
2 onions, chopped
1 Tablespoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 cloves garlic, crushed

Wash and sort beans. Put in crock pot. Add water to cover. Add rest of ingredients. You should have a full (3 1/2 quart )crockpot. Cover and cook low 20-24 hours. High, 15 hours. If you use high, stir occasionally. Master cook calculates this as 12 cups, 150 cal, 1 fat, 7 fiber each cup.

I know I am late, but I just found this thread. I cannot wait to try several of the recipes. I love black bean soup, so this will be the first one I will try.
Thank you all for posting these!