Cheesy Crockpot Chicken
Serves 8, Points 4.5

2 pounds boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1/4 teaspoon garlic powder

Place chicken breasts in the crockpot. Mix the undiluted soups together with the
garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until
chicken is tender. Serve over rice or noodles (don't forget to add these POINTS
I cooked the same thing for dinner last night! :) I only had one can of chicken
soup, so I used it plus one can of the cheese soup, and it just came out nice
and cheesy. The recipe I have says it is 4 1/2 pts. per serving.

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Chicken-Vegetable Chowder –
5 servings, 4 Points each

1 pound boneless skinless chicken thighs -- cut in 1" pieces
1 cup fresh baby carrots, cut in halves -- lengthwise
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup water
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme leaves
1 14 1/2oz can ready-to-serve chicken broth
1 10 3/4oz.can condensed cream of chicken & broccoli soup -- 98% Fat
Free, with 30% less sodium
1/2 cup milk
3 tablespoons all-purpose flour
1 9 oz. pkg. Green Giant Harvest Fresh Cut Broccoli -- thawed


1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots,
mushrooms, onion, water, garlic powder, thyme and broth; mix well.

2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer
pink.

3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat
with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture.
Cover; cook an additional 30 minutes or until broccoli is tender.
5(1 1/2-cup) servings.
Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total
Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g.

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Crockpot Cabbage Rolls

1 cabbage
2 celery stalks
3 carrots
1 lb. ground chuck
1 egg
1/3 c. minute rice
3 pieces torn bread

1. Core and remove the outer leaves from: 1 cabbage

2. Separate leaves under cold, running water. Let each leaf fill with water and
they will slip off with a little gentle tug.

3. Parboil 8-10 leaves for about 3-4 minutes. Drain in sink and let cool.

4. Chop: 1 c. remaining cabbage 2 celery stalks 3 carrots

5. Place chopped vegetables in bottom of crockpot. Season with: salt and pepper
to taste

6. Mix together: 1 lb. ground chuck 1 egg 1/3 c. minute rice 3 pieces torn bread


7. Wrap each cabbage leaf around equal amounts of beef mixture and place
seam-side down on top of vegetables in crockpot.

8. Over top, pour: 1 can tomato sauce 9. Cook on low all day

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Crockpot Chicken Stroganoff –
6 servings, 4 Points

6 skinless boneless chicken breast halves
1 can 98% fat free Cream of Mushroom Soup
16 ounces fat-free sour cream
1 envelope onion soup mix, Lipton -- dry

Put frozen chicken breasts in bottom of crockpot. Combine soup, sour cream,
onion soup mix and pour over chicken. Cook on low for 7 hours. Makes 6 servings.
May be served over noodles or rice, but be sure you add those points.
Per serving: 4 Points. (14.4 Fat Cal)

NOTE: Also great with 98% Fat Free Cream of Chicken Soup.

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Chicken Cordon Bleu

4-6 chicken breasts (pounded out thin) ·
4-6 pieces of ham ·
4-6 slices of Swiss or mozzarella cheese ·
1 can cream of mushroom soup (can use any cream soup) ·
1/4 cup milk

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place
chicken in the crockpot so it looks like a triangle /_\ Layer the rest on top.
Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4
hours or until chicken is no longer pink. Serve over noodles with the sauce it
makes.

Teresa's Note: Its the best recipe I've tried so far, very flavorful.

5-6 pts. , depending on the size of the chicken breast. I used a 3 oz chicken
breast (3 pts.) 96% fat free ham (.5 pts), 2% moz cheese (1 pt.). Then when you
add the cream of mushroom soup (98% ff) and 1/4 c. milk (fat free) and divide by
the 6 servings I had in the crockpot, I only came up with about 1 pt. for that
(at most). Total = 5.5 pts. Does that sound about right. Hope

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Corn, Ham and Potato Scallop
6 servings, 6 Points each

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. 2. In small bowl, combine soup, milk and flour; beat
with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently
to mix. 3. Cover; cook on low setting for 7-9 hours or until potatoes are
tender. Ingred. 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. Ingred Sub: 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.

POINTS: 6 MC Formatted 5/31/98 and submitted to the WW forum. Submitted to new
forum 7-11-00. Try it with 1 can condensed low fat cream of mushroom soup in
place of Cheese soup for a completely different taste.(per Sherry C)

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Crockpot Enchilada Layered Casserole

1 medium onion, chopped
1 green pepper, chopped
1 lb. 93% lean ground beef
1 15oz can diced tomatoes with Mexican seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1 15 oz. can dark red kidney beans undrained

1 can Enchilada sauce
8 fat-free flour tortillas
reduced fat Mexican Cheese


Cook onion and green pepper in non-stick skillet over medium heat until
translucent, stirring constantly. Add ground beef and stir until cooked. Add 1
15oz can diced tomatoes with mexican seasoning, UNDRAINED 1 teaspoon chili
powder 1/2 teaspoon cumin 1 15 oz. can dark red
kidney beans, undrained, 1 Enchilada sauce Cook on low for 10
minutes, until piping hot. Sauce should be like a thin spaghetti sauce
consistency. Spray with Pam the inside of a 3.5 quart crockpot.

Layer the following in this order: 3/4 cup sauce mixture 2 fat-free flour tortilla side by side 1/3 cup reduced fat Mexican Cheese, grated Make 6 layers, ending with
cheese. Pour any sauce remaining over the top.

Cook 6 hours on low.

Total recipe has 41 points. It is supposed to serve 6, but I usually find it
serves 10, which makes it 4.1 points a serving. This tastes like a Mexican
Lasagna to me. I take it to all our church suppers, by request, and it is always
all eaten--even the pot is scraped. Check on this recipe the first time you make
it--a friends' Crockpot has a higher "low" setting, and it doesn't need six
hours to be done in her pot--gets too dry. My crackpot's "low" setting is
225-250 degrees.

ViolaNan

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Crockpot Spaghetti Roast
5 Points

1 medium rump roast, trimmed
1 1 LB, 10 oz jar spaghetti sauce (I use Ragu Light Tomato & Basil (no sugar
added)
6 cups cooked spaghetti (9 oz. dry)*

Per Serving: 2 ounces of lean beef (3 Points), 1/2 cup spaghetti sauce (1
Point),*1/2 cup cooked spaghetti (1 Point)=5 Points; 284.8 Cal, 8.2g Fat, 5.2g
Fiber=5 Points.

NOTE: * I cook 6 cups spaghetti so that others may have more than 1/2 cup. If I
have 1-cup spaghetti, it becomes 7 points per serving

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Crockpot Sour Cream Salsa Chicken
4 servings, 4 points each

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with
Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve,
remove the chicken from the pot. Place about 2 T cornstarch in a small amount of
water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup
of sour cream.

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Savory Pot Roast
8 servings, 8 points each

3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small red potatoes, cut in half
3 cups baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
1 tsp. salt
1/2 tsp. pepper
1 cup water

Trim fat from the roast. Heat oil in skillet over medium-high heat. Cook beef in
oil about 10 minutes, turning occasionally, until brown on all sides. Place
potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables.
Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef
and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and
vegetables are tender. Special Notes This is my favorite pot roast....the
horseradish gives it a nice taste but not horseradishey!
**Calories:315; Fat:
13g; Fiber: 4g

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Sirloin Tip Casserole

2 1/2 lbs sirloin tips
1 can campbell's golden mushroom soup mix
1 pkg Onion Soup Mix
small whole potatoes

In crock pot mix together 2 1/2 lbs. sirloin tips 1 can Campbell's golden
mushroom soup mix 1 pkg. Onion Soup Mix Peel as many small whole potatoes as you
desire and place on top of meat mixture - turning them once to cover with the
soup mixture so they will brown nicely. Serve with your favorite vegetable and
crusty bread. This makes a lot of gravy - believe it or not. I do not have the
points exchange yet. I just got this recipe today and have not had the time to
calculate it out.

6 @ 9 pnts. I cut the recipe down to 2 lbs. instead of 2 1/2 and it brought it
down to a much more manageable 7 pnts. It also didn't specify how many potatoes.
So I used 6 med. red

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Slow Cooked Garlic Chicken
4 servings, 3 points each

4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), un-peeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast.
Place onion in slow cooker. Place chicken breast side up on onion. Place garlic
on chicken. Cover and cook on low in slow cooker for about 6 hours or until
juices run clear.

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Slow Cooker Chicken Merlot
6 servings, 8 points each

3 cups fresh mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
3 lbs. skinless chicken pieces, breasts, thighs, drumsticks, rinsed
3/4 cup chicken stock
6 ounces tomato paste
1/4 cup dry red wine, such as Merlot, or chicken stock
2 Tbs. quick cooking tapioca
2 tsp. Sugar
1-1/2 tsp. dried basil, crushed, or 2 Tbs. fresh, snipped
2 cups cooked noodles
2 Tbs. grated Parmesan cheese


Combine first 3 ingredients and salt and pepper to taste in a 3-1/2 -5 quart
slow cooker. Arrange chicken pieces over vegetables. Combine stock next 4
ingredients and salt and pepper to taste in a bowl. Add dried basil if using.
Pour over chicken. Cover and cook on low 7-8 hours or on high about 4 hours.
Stir in fresh basil now if using. Serve noodles, sprinkled with parmesan cheese.
Because this recipe is for a particular size pan, it adjusts the number of
servings only in multiples of 6.

Per serving: calories 381, fat 4.1g, 10% calories from fat, cholesterol 133mg,
protein 57.6g, carbohydrates 24.9g, fiber 2.9g, sugar 4.5g, sodium 499mg, diet
Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.6, Lean meat: 0.2,
Fat: 0.2, Sugar: 0.5, Very lean meat protein: 6.8

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Swiss Chicken Casserole
1 serving, 8 points

1 package of stove top stuffing mix
4-6 boneless/skinless chicken breasts
4 slices of swiss cheese
1 can of reduced fat cream of mushroom soup


1 package of stove top stuffing mix (mix both dry packets together, do not add
water yet) -1/2cup of stuffing = 2points put stuffing in sprayed crockpot (can
spray w/pam cooking spray) 4-6 boneless/skinless chicken breasts - 1 chicken
breast = 3 points 4 slices of swiss cheese layered on top (nonfat cheese 1 point
per slice regular cheese = 2points per slice, cheese is also optional 1 can of
reduced fat cream of mushroom soup- spread over top of chicken and cheese.
(entire can of mushroom soup is 4points - so I count 1point per serving drizzle
1/4 - 1/2 cup of warm water around the edges. cook on low in crockpot all day.
If you don't use or have a crockpot you can cook it in the oven at 350 degrees
for an hour.

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Italian Pot Roast
8 servings, 5 points each

1 (2 1/2-pond) boneless beef round roast
1 medium onion, sliced
1/4 tsp. Salt
1/4 tsp. Pepper
2 (8-ounce) cans no-salt-added tomato sauce
1 (0.7-ounce) package Italian salad dressing mix

Slice roast in half and place in a 3 1/2 quart electric slow cooker. Add onion
and remaining ingredients. Cover and cook on high setting 5 hours or until roast
is tender. Or, cover and cook on high setting 1 hour; reduce to low setting and
cook 7 hours. Slice meat to serve.

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Teriyaki Steak
6 servings, 5 points each

1 LB Flank Steak
1/4 C Soy Sauce
1C Pineapple Chunks in Juice – Drained, 1/4 cup juice reserved
1 Tsp. Ginger Root – grated
1 Tbsp. Sugar
1 Tbsp. Oil
2 Clove Garlic – crushed
3 Tbsps. Cornstarch
3 Tbsps. Water

Cut meat into 1/8-inch slices and place in a low cooker. In a small bowl,
combine soy sauce, reserved pineapple juice, gingerroot, sugar oil and garlic.
Pour sauce mixture over meat. Cover and cook on LOW 6 to 7 hours. Turn control
to HIGH. Stir in pineapple. Combine cornstarch and water in a small bowl; add to
cooker. Cook, stirring, until slightly thickened. Serve over
rice.....................

Per Serving (excluding unknown items): 210 Calories; 10g Fat (44.0% calories
from fat); 15g Protein; 14g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol;
740mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
1 Fat; 0 Other Carbohydrates.

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White Chili
6 points per serving

3 1/2 cups chicken broth
1 1/2 cups dried Great Northern Beans
4 boneless skinless chicken breasts
6 minced garlic cloves
1 medium chopped onion
2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper jalapeno's or crushed red pepper to taste

Put beans in 3-4 qt saucepan and cover with water plus approx. 2 inches over.
Bring to a boil and boil uncovered for 2 minutes. Reduce to low heat and simmer
for 1 to 1 1/2 hour or until beans are tender. Add more water if necessary.
Meanwhile, boil large stock pot of water. Add chicken breast and boil until
inside is no longer pink. Let cool then shred into bite size pieces. Add all
ingredients to crockpot and cover. Cook on low for 8-10 hours or high for 4-5
hours. If this is not spicy enough for you, add more crushed red pepper to
desired taste. 6 point per serving (approx. 1 cup) Serve with baked tortilla
chips, low fat sour cream, reduced fat cheddar cheese. My husband also likes it
with regular cornbread.

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Lowfat Crockpot Swiss Steak
4 servings, 5 points each

1 1/2 lbs. round steak, trimmed of fat
1 chopped carrot
1 cup chopped celery
1 can tomato sauce
1 onion, sliced
2 tbs. Flour
1 tsp. Salt
1/4 tsp. black pepper
1 tsp. garlic powder

Cut steak into serving pieces. Combine flour, garlic powder, salt, & pepper &
sprinkle over meat. Mix well & put into crock pot. Add carrot, celery, & onion.
Pour tomato sauce on top. Cook on low for 8 to 10 hours.

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Arroz Con Pollo
4 servings, 7 points each

1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Clove Garlic -- crushed
1 Tsp. Oregano
2 Tsps. Chili Powder
8 Chicken Thighs Without Skin
1/2 C Chicken Broth
2 Tbsps. Wine
Red 1 10 Oz Peas, Frozen -- thawed
2 C Rice, Cooked
2 Tbsps. Cilantro -- fresh chopped

In a small bowl, combine salt, pepper, garlic, oregano and chili powder.
Sprinkle spice mixture over both sides of chicken pieces. Place chicken in slow
cooker. Pour broth and wine over chicken. Cover and cook on low 5 to 6 hours.
Remove chicken and cover to keep warm. Turn control to high. Add peas. Cover and
cook on high 7 to 10 minutes. Stir in cooked rice and chicken until combined.
Sprinkle with cilantro and serve.

Per Serving (excluding unknown items): 358 Calories; 6g Fat (16.6% calories from
fat); 34g Protein; 38g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 581mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fat.

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Chinese Beef And Pea Pods
4 servings, 5 points each

1 pound flank steak
10 1/2 ounces beef consommé
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 bunch green onions – sliced
2 tablespoons cornstarch
2 tablespoons cold water
7 ounces Snow Peas -- frozen, partially thawed

1. Thinly slice flank steak diagonally across the grain. Combine strips in
slow-cooking pot with consommé, soy sauce, ginger and onions.

2. Cover and cook on low for 5 to 7 hours.

3. Turn control to high.

4. Stir in cornstarch that has been dissolved in the cold water. Cook on high
for 10 to 15 minutes or until thickened.

5. Drop in pea pods the last 5 minutes.

Serving Ideas : Serve over hot rice.

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Chinese Beef and Vegetable Stew
6 servings, 4 points each

4 cups shredded cabbage, packed
1 large green bell pepper -- cut into thin strips
4 1/2 ounces canned mushrooms -- 1 jar
6 scallions -- chopped
1 can, 8 ounces, waterchestnut's, canned – drained
1 pound lean round steak -- cut into strips
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons hoisin sauce
1 teaspoon Chinese chili paste with garlic
1/4 teaspoon garlic powder
1/4 teaspoon garlic pepper
1 1/2 tablespoons cornstarch
16 ounces frozen young green beans, thawed
1/2 large red bell pepper, chopped

1. In a 31/2- or 4-quart electric slow cooker, mix together the cabbage, green
pepper, mushrooms, scallions, water chestnuts, and beef. In a small bowl, mix
together 2 tablespoons each of the sherry and soy sauce, the water hoisin sauce,
chili paste and garlic powder. Pour over the beef and vegetables in the pot.
Sprinkle with the garlic pepper

2. Cover and cook on the low heat setting for 5 1/2 to 6 hours. In a small bowl
or cup, mix together the cornstarch and remaining sherry and soy sauce. Increase
the heat setting to high. Stir in the cornstarch mixture. Place cover slightly
ajar and cook on high for 1/2 hour, stirring once or twice, until the sauce
clears and thickens slightly. Stir in the green beans and red pepper and cook 5
to 10 minutes longer.

Per Serving (excluding unknown items): 197 Calories; 4g Fat (20.3% calories from
fat); 20g Protein; 18g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 794mg
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fat; 0
Other Carbohydrates

NOTES : Chinese flavorings and a mix of Asian and ordinary vegetables give this
stew a contemporary East-West twist. Serve over hot steamed rice. Use a 4-quart
slow cooker and stir in 1 to 2 cups bean sprouts along with the cabbage, if
desired.

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Chicken A La King
6 servings, 6 points each

1/4 cup onion -- finely chopped
1/4 cup celery -- finely chopped
1/4 cup green pepper -- finely chopped
1/4 cup pimento – chopped
4 ounces mushroom stems and pieces – drained
3 cups chicken or turkey -- cooked and cubed
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 10 ounce ca cream of mushroom soup
1 13 ounce can evaporated skim milk

Put all ingredients into an electric slow cooker; mix. Cover and cook on low for
2 to 3 hours, or until thoroughly heated; stir once. Serve in patty shells or
over hot fluffy rice. To reduce fat in this dish, use Campbell's Healthy Choice
Cream of Mushroom Soup, chicken breast meat cooked without fat, nonfat
evaporated milk and serve over white or brown rice cooked without added fat.

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Mustard Onion Chuck Roast in Foil
8 servings, 7 points each

2 tbsp. dry mustard
1 1/2 tsp. Water
3 pound beef chuck pot roast
2 medium onions, chunked
1/2 cup soy sauce

Blend mustard and water to make a paste; let stand for 5 minutes. Place a large
enough piece of foil to cover meat in a shallow baking pan; place meat on foil.
Sprinkle onion pieces on meat. Stir 1 tbsp. soy sauce into mustard mixture,
blending until smooth; stir in remaining soy sauce. Pour mixture evenly over
beef and onions. Fold foil over meat; seal securely. Roast at 325 for 3 hours.
Remove from oven, slice across grain, and serve with meat juices.....My family
loves this, and it's great for those days when the late afternoon is hectic.
Throw it in at 3, it's ready at 6.

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Peking Pork Chops
6 pork chops, about 1" thick

1/4 c. brown sugar
1 t. ground ginger
1/2 c. soy sauce
1/4 c. ketchup
1-2 cloves garlic, mashed
salt & pepper, to taste

1. Trim excess fat from pork chops
2. Place pork chops in crockpot.
3. Combine brown sugar, ground ginger, soy sauce, ketchup, garlic, salt & pepper

4. Pour mixture over meat in crockpot.
5. Cook, covered, on low for 4 to 6 hours, or until tender.
6. Season with: salt & pepper (optional)
7. Serve with: steamed white rice (we like jasmine rice) and/or Chinese noodles

Notes: Makes 6 servings. This works well with pork steaks too.

If you use pork chops you get 6 @ 7 pts. I you use pork loin chops, it knocks it
down to 4 pnts per serv. I made it with chicken thighs and it comes in at 3 pts.

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Beans

2 cans cannelloni beans (white)
1 large onion
2 large red potatoes
1 small shallot (optional)
2 stalks celery
2 carrots
4 cups of water
4 bay leaves
2 TBS flour
dash of each: salt, minced garlic, crushed red pepper, garlic powder; parsley

Coarsely chop vegetables; throw it all in the crock pot and cook on low heat for
8 hours.

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CROCKPOT POTATO CHOWDER
8 (1 1/4 cups) servings, 2 points

2 cups potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 cup chopped leek, white part only
1 clove garlic, minced
4 cups fat-free chicken broth
1/2 cups pearl barley
1 bay leaf
1/4 tsp. dried, crushed thyme
1/4 tsp. pepper
4 oz. Canadian bacon. cut into 1/4-inch pieces
1/2 cup evaporated fat-free milk
1/4 cup fat-free half-and-half

1. In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth,
barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6
hours or until vegetables and barley are tender.
2. Stir in evaporated milk and Half-and half and heat through, uncovered, about
10 minutes.

Yields 8 (1 1/4 cups) servings, 2 points per serving..

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Barbecued Pork:
Makes 8 servings at 4 points each.

2 lbs. boneless pork top loin
1 c. chopped onion
3/4 c. diet soda
3/4 c. barbecue sauce

Combine all ingredients in a crockpot. Cook covered on high for 5-6 hours or
until meat is very tender. Drain and slice or shred pork.

I serve it on wheat buns that are 2 points

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Baked potatoes for the BBQ

I first scrub the potato, slice in half, spray with ICBINB, sprinkle with garlic
salt and add a thin slice of onion. Wrap each potato in foil and place on the
grill. I don't see why this can't be done in the crockpot as well. You can make
extras and cut them up for home fries for another meal.

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BLACK BEAN SOUP
8 (1-cup) servings; 2 points

1/4 lb. chorizo
1 small onion, chopped
1 clove garlic, minced
1 small red pepper, chopped
1 small green pepper, chopped
2 tbsp. dry sherry
1 tsp. ground cumin
1 bay leaf
15 oz can black beans, undrained
15 oz can FF chicken broth
juice of 1 lime
2 tbsp. minced cilantro
1/4 tsp. each salt and pepper

1. Discard chorizo skin. Crumble meat and brown in a non-stick skillet for 2
minutes. Add onion, garlic, and peppers. Sauté over medium high heat 5 minutes.
Add to slow cooker. Add sherry, cumin, bay leaf, beans and broth. Cover and cook
on low 4 to 5 hours.

2. Remove lid. Scoop out 1 cup beans and press with the back of a fork to mash.
Return to pot. Add lime juice, cilantro, salt and pepper. Simmer uncovered just
to warm through, about 5 minutes.

Yields 8 (1-cup) servings; 2 points per serving.

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Crock Posole

3 Points Serving Size: 8
Recipe By: BH&G Low Cal, Low Fat Recipes

2 14 1/2 oz. cans hominy, yellow -- drained
1 4-oz. can chopped green chilies -- undrained
1 med. onion (1/2 cups) -- chopped
2 cloves garlic -- minced
1 pound boned and skinned chicken breasts -- cut in 1"
pieces
1 14 1/2 oz. can tomatoes -- undrained, cut up
1 14 1/2 oz. cans chicken broth -- reduced sodium
1 teaspoon dried oregano -- crushed
1/2 teaspoon ground cumin
2 tablespoons fresh cilantro -- snipped
Fat-Free sour cream -- optional

PLACE hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth,
oregano, and cumin in a 3 1/2-4-, or 5-quart crockery cooker. Cover and cook on
low setting for 5 to 6 hours or on high setting for 2 1/2 to 3 hours. Stir in
cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8
servings.

Per Serving: 132 Cal, 3g Total Fat(1g sat fat), 30mg Choles, 566mg Sod, 13g
Carob, 1g Fiber, 14g Pro. Food exchanges: 1/2 Veg, 1/2 Starch, 1 1/2 Meat.

POINTS: 3

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Slow-Cooker Eggplant and Artichokes

1 med. eggplant (about 1 lb.)
1 (14 oz.) jar marinara sauce
1 (9 oz.) pkg. frozen artichoke hearts, thawed and quartered
2 T. well-drained capers
2 t. snipped fresh rosemary or 1/2 t. dried, crumbled
1/4 t. black pepper.

(1)Slice unpeeled eggplant crosswise 3/4 in. thick. Halve slices.

(2) Layer eggplant alternately into slow cooker with marinara sauce, artichoke
hearts, and capers, sprinkling as you go with rosemary and capers.

(3) Cover and cook on High until eggplant is tender 4-5 hours.

(4)Sprinkle with Parmesan cheese (1T. = 1 pt.). Whole recipe pts.= artichoke
hearts 2pts. Marinara sauce = about 6 (calculate from label). Can also make with
salsa rather than marinara sauce for no sauce pts. Excellent plain as a side
dish or over

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Smothered Chicken with Pierogies
Serves 4, 7 points per serving

1 dozen frozen potato and cheddar cheese Pierogies
1 can (10 ¾ oz) low fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken

Preheat oven to 350*. Spray a 2-quart casserole with nonstick coating.. Thaw
Pierogies in boiling water for 5 minutes, drain and place in the casserole dish.
In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring,
about 5 minutes or until heated through. Pour over Pierogies. Bake 15 minutes.

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Easy Hearty Turkey Chili
Yield: 6-1 Cup Servings Points: 3 Points per serving

1 Large Onion
2 Cloves Garlic
½ Lb. Ground Turkey
2 Tbs. Chili Powder
1 Tbs. Paprika
1 Tsp. Ground Cumin
2 Tbs. Crushed Cherry Peppers
2 Tomatoes, chopped
1 Cup Fat Free Chicken Broth
1 ½ Tbs. Cider Vinegar
2 Cups Kidney Beans
1 Green Bell Pepper

Toss everything in a crock-pot and cook for 2 hours on high or 4 hours on low.

This is a delicious meal; 1 cup is very filling, especially if you eat it with
baked tortilla chips. Enjoy.

*********************
HOT TEXAS CHILI SOUP
3 Points Serving Size :6

12 ounces red kidney beans -- cooked and drained
6 ounces ground turkey -- cooked
3 cups canned stewed tomatoes -- low-sodium
2 cups tomato sauce
1 1/2 cups chopped onions
1 cup canned green chilies, rinsed -- drained and chopped
1 tablespoon + 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon hot pepper sauce

In 3-quart slow-cooker, combine all ingredients and 2 cups water. Cover and cook
on Low 4 hours or on High 2 hours, until onions are tender. Ladle evenly into 6
soup bowls.

Each serving: (1 1/4 cups) provides: 2 Proteins; 3 Vegetables. Per serving: 230
Calories, 15g. Protein; 5g. Fat; 35g. Carbohydrate; 104mg. Calcium; 569mg.
Sodium; 20mg. Cholesterol; 8g. Dietary Fiber.
POINTS: 3

************************
Slow Cooker Enchiladas

7 Points Serving Size : 6

1-lb ground beef
1 c chopped onion
1/2 c chopped green pepper
1 can kidney beans, rinsed and drained
1 can diced tomatoes & green chilies, undrained
1 small can tomato sauce
1 pkg. enchilada or taco seasoning, dry
1/3 c water
1/2 tsp. salt
1/4 tsp. pepper
1 c shredded low fat cheese
6 flour tortillas

Temperature or Setting: low Cooking Time: 5-7 hours In skillet, cook beef, onion
and green pepper until browned. Drain. In bowl, add all other ingredients except
tortillas and stir. In crockpot layer 3/4 beef mixture, then tortilla. Repeat
layers with all 6 tortillas. Cover, and cook on low.

********************************
Southwest Turkey Tenderloin Stew
Serving Size : 6

1 1/2 pounds turkey tenderloin, cut into 3/4" pieces
1 Tbls. chili powder
1 tsp. cumin powder
3/4 tsp. salt
1 can chili beans in zesty sauce, undrained
1 can stewed tomatoes, chili-style, undrained
1 red bell pepper, cut in 3/4" pieces
1 green bell pepper, cut into 3/4" pieces
3/4 cup red onion, chopped
3/4 cup picante sauce
3 cloves garlic, minced

Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey;
toss to coat .Add beans, tomatoes, peppers, onion, salsa, and garlic.

Cover and cook on low 5 hours or until turkey is no longer pink in center. and
vegetables are crisp tender. Ladle into bowls. Garnish with cilantro, if
desired.

***************************************
Crock Pot Chili (from www.cookinglight)
Serves 6, Serving size: 1 1/4 cup chili and 1 tablespoon cheese (5
points)

1 pound lean ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15-ounce) can kidney beans, undrained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno
peppers and spices, undrained
6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar
cheese

Cook the ground round in a large non-stick skillet over medium-high heat until
brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion
through garlic), and cook for 7 minutes or until onion is tender. Place meat
mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with
lid and cook on low-heat setting for 4 hours. Spoon into bowls sprinkle with
cheese.

This can also be done on the stove top: After adding the beans and tomatoes,
bring to a boil. Reduce heat and simmer, partially covered, 1 1/2 hours.

******************************************
Drunken Rosemary Chicken with Basmati Rice
PREP AND COOK TIME: About 51/2 hours on low, 31/2 hours on high
MAKES: 4 to 6 servings

8 chicken thighs (23/4 to 3 lb. total)
Salt and fresh-ground pepper
6 cloves garlic, peeled and thinly sliced
1 teaspoon coarsely chopped fresh rosemary leaves or dried rosemary
1 cup Chardonnay or other dry white wine
1/2 cup fat-skimmed chicken broth
11/2 cups precooked dried white rice
1/4 cup chopped green onions (including tops)
Rosemary sprigs, rinsed

1. Rinse thighs and pat dry. Pull off and discard skin; trim off and discard
lumps of fat. Sprinkle thighs lightly with salt and pepper.

2. Place thighs in a 41/2-quart or larger electric slow-cooker. Sprinkle with
garlic and chopped rosemary; pour wine and broth over chicken.

3. Cover and cook until meat pulls easily from the bone, about 5 hours on low, 3
hours on high.

4. Skim and discard fat from juices. Add rice and mix to moisten evenly. Turn
cooker to high; cover and cook, stirring several times, until rice is just
tender to bite, about 5 minutes. Spoon chicken and rice onto a platter.

Sprinkle with onions and garnish with rosemary sprigs. Add salt and pepper to
taste.

Per serving: 242 cal., 17% (42 cal.) from fat; 26 g protein; 4.7 g fat (1.2 g
sat.); 21 g carbo (0.6 g fiber); 113 mg sodium; 99 mg chol.

**************
Alpine Chicken
6 servings at 5 pnts each

2 teaspoons chicken bouillon granules
1 tablespoon chopped fresh parsley
3/4 teaspoon poultry seasoning
4 ounces diced Canadian bacon
2 carrots -- thinly sliced, -- (up to 3)
1 rib celery -- thinly sliced, -- (up to 2)
1 small onion -- thinly sliced
1/4 cup water
6 Chicken breast halves, boneless skinless
1 can condensed cheddar cheese soup -- (11 oz.)
1 tablespoon all purpose flour
2 tablespoons sliced pimento
2 tablespoons grated parmesan cheese
1 package wide egg noodles -- cooked, drained (16 -- oz.) Don't
forget to add pts. for noodles.

1. In a small bowl, mix bouillon granules, chopped parsley, and poultry
seasoning; set aside.

2. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion.
Add water.

3. Remove skin, if desired, and excess fat from chicken; rinse and pat dry.
Place meat in slow cooker. Sprinkle with half of the reserved seasoning mixture.
Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir
soup and flour together; spoon over top. DO NOT STIR.

4. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until
chicken is tender and juices from chicken run clean and vegetables are tender.

5. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving
dish. Arrange chicken on noodles. Stir soup mixture and vegetables until
combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with
pimento and Parmesan cheese.

6. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.
Garnish with parsley sprig if desired.

*********************
Tuna Noodle Casserole
4 servings at 8 pts

2 Cans cream of celery soup
1/3 Cup dry sherry
2/3 Cup skim milk
2 Tablespoons parsley flakes
10 Ounces frozen peas
2 Cans tuna -- drained
10 Ounces egg noodles -- cooked (no yolk)
2 Tablespoons light margarine
1 Dash curry powder -- (optional)

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes,
vegetables, and tuna. Fold in noodles. Pour into greased crock-pot. Dot with
butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just
until tender. )

**************************
Crockpot Beef and Peppers
6 points Per Serving Serves 8

2 lbs. lean round steak, trim all fat
2 green peppers, sliced thin
2 tbsp. dried onions, 1 used two large fresh onions
1 cup beef broth
2 tbsp. low sodium soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. ground ginger ( I forgot to add it)
1 clove garlic, minced ( I used 4 cloves)

Cut the steak into serving size pieces. Put the vegetables in the bottom of the
crockpot, then put the steak in a single layer on top of the vegetables. Pour
the rest of the ingreds. over the top. Cover and cook on low 8-10 hours or high
for about 4 hours. I found that I needed to add more water because it was so
salty. Then when it was almost done I thickened it with a little flour.

******************************
Chicken Dinner in a Crock-pot
Shared by: Tammy
5 Points Per Serving SERVINGS: 4

4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained

Place the chicken in a crock-pot: sprinkle with basil and salt and pepper. Add
bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8
hours.

Serving size is 1 chicken breast with 1 cup of tomato bean mixture.

****************
Kim's Beef Stew
6 Points Per Serving Serving Size : 8

1 pound beef stew meat -- cubed, 1"
8 teaspoons McCormick Beef Stew seasoning -- (1/2 package)
15 ounces green beans, canned -- 1 can
15 ounces canned black beans -- 1 can (shop rite)
15 ounces peas, canned -- 1 can
15 ounces corn, canned -- 1 can
3 cups water

Put in a crockpot and simmer all day (about 8 hours or so).

JENN'S NOTE: If you can not find McCormick Beef Stew seasoning use another brand
of seasoning or use your own favorite spices i.e.: salt, pepper, garlic, or
onion soup mix :)

NOTES : Per serving: 309.4 cal, 12.4g (35.6%) fat, 6.4g fiber, 646mg sodium,
27.1g Carbs, 23.5g protein

********************************
Slow Cooked Sweet and Sour Pork

8 Points Serving Size 4

1 1/2 pounds pork loins, lean, boneless -- cut into cubes
8 ounces canned pineapple chunks in juice -- undrained (unsweetened
juice)
1 medium red bell pepper -- cut into squares OR green bell pepper
3 tablespoons brown sugar{substitute w/Brown Sugar Twin or Splenda,
Carol}
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
2 cups cooked rice

In 3-1/2 to 4 quart slow cooker, combine pork, pineapple, bell pepper, brown
sugar, ginger, vinegar and soy sauce. Mix well. Cover; cook on LOW setting for 6
to 8 hours.

About 5 minutes before serving, in small bowl, combine 3 tablespoons water and
cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on
high setting for an additional 5 minutes or until thickened.

Serve pork mixture over rice. Prepare rice 25 minutes before serving.

Per Serving (excluding unknown items): 410 Calories; 8g Fat (17.4% calories from
fat); 34g Protein; 49g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 841mg
Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0
Fat; 1/2 Other Carbohydrates. ***Rice is counted in on the total.

*************************
Beef Stroganoff-Crockpot
9 Points Per Serving Serving Size : 6

1 1/2 lbs. beef, trimmed -- * see note
1 c chopped onion
8 ozs. sliced mushrooms
1 tbsp. Dijon mustard
2 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. dill -- dried
1/4 tsp. pepper
1 clove garlic -- minced
1/2 c all-purpose flour -- * see note
1 can fat-free beef broth -- * see note
3/4 c lowfat sour cream
6 c egg noodles, Barilla -- cooked, * see note

Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30 minutes.
Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices.
Place steak, onion, and next 7 ingredients in a 3-quart electric slow cooker.
combine flour and broth in a bowl; stir with a whisk until blended. Add broth
mixture to cooker; stir well. Cover; cook on low-heat setting for 8 hours or
until tender. Turn slow cooker off; remove lid. Let stand 10 minutes. Stir in
sour cream. Serve stroganoff over noodles.

Original recipe called for 1 lb. steak, which would have brought it under 30%
CFF, but we like more meat in it. ---Russell Fletcher

Betsy's Notes: Made 2/14/00. Had 1 1/2 lbs. of extra lean stew beef in cubes and
used it just as it was (original recipe called for 1 lb of t-bone steak, and
then sliced it thin). To make up for the extra beef I increased the broth to use
the whole can (was 1 cup), and the flour (was 1/3 cup). And, because the extra
beef gave me additional servings, I increased the noodle amount to give me the
right nutritional analysis.

Per serving: 436 Calories; 8g Fat (17% calories from fat); 38g Protein; 53g
Carbohydrate; 133mg Cholesterol; 409mg Sodium

*******************
Chicken and Salsa

Cook chicken breasts and one bottle of salsa on low for 6 hours. Top w/ cheese
when done.

I serve this with refried beans and Rice-a-Roni Mexican rice. Everyone loves it!

************************
Crockpot Chicken Paprika

12 oz. of chicken breast strips
3 cups of potatoes, sliced(skin left on optional)
3 cups of onions,peeled and sliced
1 cup of water
Pam spray
paprika

Place 4 strips on bottom of pot. Sprinkle with paprika. Then cover w/a layer of
potatoes. Cover pots. with a layer of onions. Then spray Pam over this. Then
generously sprinkle with paprika. Then start over until you have made 4 layers.
Pour the cup of water into the crockpot (down the side so as to not wash away
the paprika).Cook on high all day and then enjoy.

I've never did the points on this but it shouldn't be too hard. I figured it up
and for 4 servings it equals to 6 points a serving. Good luck on your crockpot
adventures!!! Shelly

*********************************
Country Captain Chicken with Rice
Number of servings: 4 POINTS per serving: 7

2 cups sliced shiitake mushrooms
1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 lb (450g) boneless, skinless chicken thighs, trimmed of all fat and
cut into bite-size pieces
1 tbsp flour
1/4 cup fat-free chicken broth
1 1/2 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
3 cups canned crushed tomatoes
1/4 cup golden raisins
2 cups cooked brown rice

1. Coat a large skillet with cooking spray. Add mushrooms, onion, celery and
garlic and sauté until vegetables are tender, about 5 minutes. Place vegetables
in slow cooker; add chicken.

2. In a cup, stir together flour and chicken broth until smooth. Add to slow
cooker. Add curry powder, salt, pepper, paprika, crushed tomatoes and raisins,
and stir in.

3. Cover and cook on low for 5 hours. To serve, spoon 1/2 cup rice onto each of
4 plates. Top each with chicken and sauce and serve. Yields 2 1/2 cups chicken
mixture and 1/2 cup rice per serving.

Nutritional profile per serving: Calories 377.8, Protein 30.7g, Fat 6.6g,
Saturated fat 1.5g, Carbohydrate 50.3g, Fiber 7.2g, Cholesterol 94.1mg, Iron
4.8mg, Sodium 1044.4mg, Calcium 108.3mg

****************************
Crockpot Chicken Cacciatore

5 point meal Serving Size : 6

15 ounces tomato sauce -- Italian style preferred
10 ounces fresh mushrooms -- sliced
italian seasoning -- to taste
4 chicken breast halves without skin
1/2 cup marsala wine -- optional
8 ounces pasta -- cooked al dente
onion powder -- to taste
freshly ground black pepper -- to taste
seasoned salt -- to taste
garlic powder -- to taste
1/2 pound baby carrots -- up to 1 lb.

Spray crockpot liner with non-stick cooking spray for easy clean-up. Place
carrots into bottom of crockpot.

Place chicken on top of carrots. Sprinkle generously with seasonings. Put
mushrooms on top of chicken.

Pour tomato sauce and wine over the top. Cook on High for about 1 hour (if
you're home to do this-- otherwise, just cook on low for about 8 hours). Then
cook on low for 5 to 6 hours. If dish will not be served until later, remove
chicken and refrigerate. You can let sauce continue to cook on low for several
hours. About 15 minutes prior to serving, turn temp back up to high and return
chicken to pot. Serving Ideas : Serve over hot noodles of choice. (I like
bow-tie shape for this.)NOTES : Noodles can be added to the finished recipe as
long as they are slightly under-cooked. This will keep for about 1 hour on low
temp before getting too mushy.

Per serving: 274 Calories (kcal); 2g Total Fat; (6% calories from fat); 25g
Protein; 38g Carbohydrate; 46mg Cholesterol; 498mg Sodium Food Exchanges: 2
Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

**************************
CROCK POT CHICKEN MARENGO
Prepare in the morning and arrive home to a tasty, finished supper

Serves: 6 Total Points - 24 ... per serving – 4

Canned sliced mushrooms, drained 10 oz.
Sliced onion 1 cup
Chicken parts, skin removed 3 lbs.
Canned tomatoes with juice (broken up) 14 oz.
Envelope Spaghetti sauce mix 1 x 1-1/2 oz.

Arrange mushrooms and onion in 5 quart (5 L) slow cooker. Lay chicken pieces
over top. Stir tomato and spaghetti sauce mix together in bowl. Pour over top of
chicken.

Cover. Cook on low for 8 to 10 hours or on High for 4 to 5 hours.

*********************
Crockpot Baked Beans
3 points Serving Size : 10

1/2 medium onion -- chopped
5 slices turkey bacon -- chopped
4 ounces ground beef (80% lean)
1 can vegetarian beans in tomato sauce - (16 oz)
1 can vegetarian baked beans - (16 oz)
1 can red kidney beans - (16 oz) -- rinsed, drained
1/2 cup tomato sauce
2 tablespoons brown sugar
1 teaspoon liquid smoke - (to 2 tsps. )
1/2 teaspoon maple flavoring

Lightly spray an unheated medium skillet with no-stick spray. Add the onions and
bacon. Cook and stir over medium-high heat until the onions are tender. Add the
ground beef and cook until browned, stirring occasionally.

Transfer the onion mixture to a 4- to 6-quart crockpot. Stir in the beans in
tomato sauce, baked beans, kidney beans, tomato sauce, brown sugar, liquid smoke
and maple flavoring.

Cover and cook on the medium-high heat setting for 4 to 6 hours (if necessary,
adjust the heat setting so the beans slowly simmer during cooking). Stir before
serving.

Comments: Here's a hearty side dish that's always a favorite at picnics.

Nutritional Information Per Serving: Calories: 206; Fat: 3 grams (14% of
calories); Cholesterol: 15 milligrams; Sodium: 480 milligrams; Fiber (grams)
5.2.