I found an awesome site of Weight Watcher slow cooker meals…yahooo!!!  Here are some of the recipes I will be making this week along with their point values.

WW: Ham Potluck Bake
Posted By: Hick Chick

1 1/2 cups shredded carrots
6 cups (20 oz) shredded frozen potatoes
9 oz (full 1/2 cups) Diced Dubuque 97% fat-free ham or any extra-lean
1 tablespoon dried onion flakes
1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
1/4 cup skim milk
1/8 teaspoon black pepper
3/4 cup (3 oz) shredded Kraft reduced-fat Cheddar cheese

3 Points Each Serving

WW: Crockpot Jambalaya
Posted By: Hick Chick

1 cup diced lean boiled ham
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 (28-ounce) can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
2 whole cloves
1 tablespoon vegetable oil
1 cup long-grain white rice
1 pound medium shrimp, peeled and de-veined

Per serving: 296 Calories, 5 g Total Fat, 1 g Saturated Fat, 125 mg Cholesterol, 513 mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 24 g Protein, 108 mg Calcium.
6 Weight Watcher Points

WW: Crockpot Pineapple Chicken
Posted By: Hick Chick

6 whole chicken breast halves without skin — skinned and split
1 dash pepper
To taste paprika
20 ounces pineapple chunks in juice — 1 can tidbits
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic — minced

Per Serving: 194 Calories; 2g Fat; 28g Protein; 16g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 483mg Sodium
4 Weight Watcher Points

Crockpot Sour Cream Salsa Chicken (3 Points)
Posted by: Hick Chick Sat, 13 Mar 2004, at 11:22 a.m

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

Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. 3 POINTS per serving

WW: Crockpot Apple Pie Bread Pudding

Source: JoAnna Lund-Healthy Exchanges
Posted by: Carol { From Barbo’s} Mon, 26 Apr 2004, at 6:30 p.m

Serves 6 @ 3 Points per serving

Each serving equals:
HE: 1 1/2 fruit, 1 bread, 8 optional calories
157 calories, 1 gm fat, 5 gm protein, 32 gm carbohydrate, 233 mg sodium, 42 mg calcium, 2 gm fiber
DIABETIC: 1 1/2 fruit, 1 starch

Here is what I will be making in my slow cooker this week.

Italian-Style Roast

Ingredients:
1- 6 oz can tomato paste
2 cloves garlic, minced
1 pkg dry onion soup mix
2 tsp fresh oregano, chopped
2 tsp fresh thyme, chopped
1 tsp salt
1 tsp freshly ground black pepper
2 lbs chuck roast, trimmed of any excess fat
1 - 16 oz can tomatoes, drained and chopped
1 medium onion, chopped
2 medium carrots, chopped
1 medium potato, chopped
1 large celery stalk, sliced
2 bay leaves
Directions:
In a small mixing bowl, combine the tomato paste, garlic, onion soup mix, oregano, thyme, salt and pepper. Rub this mixture all over the chuck roast and place the roast in the stoneware. Add the remaining ingredients and any leftover tomato sauce. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Makes 6 servings. You may double all the ingredients for a 5, 6, or 7-quart slow cooker.

Chicken Divan

Ingredients:
2 to 3 cups cooked, cut up chicken (large chunks)
1/2 small onion, chopped
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup mayonaise
3 tablespoons flour
2 stalks celery, thinly sliced
1 package (10 oz.) frozen broccoli spears, thawed and cut into 1-inch pieces
1/2 teaspoon curry powder
1 tablespoon lemon juice
Hot buttered noodles
Directions:
In medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly greased stoneware. Cover and cook on Low setting for 7 to 9 hours (on High setting for 2 to 3 hours.)Serve with hot buttered noodles, spooning sauce over top. 4 to 6 servings. Turkey Divan: Substitute cut-up cooked turkey for the chicken

Beth’s Baked Beans

Lemon Chicken

Creamy ham and potatoes

I had a pretty hectic few weeks and as a result haven’t gotten around to posting any meal plans.  So I thought I would get a jump on my post for this week.  Tonight we had the Creamy Ham and Potatoes from the Slow Cooker week #3.  I was very impressed.  I adjusted some of the measurements of the original recipe.  Here is my version:

1 dozen med sized potatoes sliced

4 slice pkg of larsen’s ham, cut into pieces

1 can condensed cream of celery soup

2 cups of water

2 tbsp margarine

4 tbsp flour

2 tbsp dijon mustard

put the margarine, flour and dijon mustard in a microwaveable bowl and cook on high approx 30-40 seconds.  mix together.  add all the above ingredients to slow cooker and top with mustard mix.  give everything a good stir and sprinkle with salt and pepper.  cook on low for 7-8 hrs.   Yummy!

Here are some other slow cooker recipes I will be making this week:

Chicken Divan

Ingredients:
2 to 3 cups cooked, cut up chicken (large chunks)
1/2 small onion, chopped
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup mayonaise
3 tablespoons flour
2 stalks celery, thinly sliced
1 package (10 oz.) frozen broccoli spears, thawed and cut into 1-inch pieces
1/2 teaspoon curry powder
1 tablespoon lemon juice
Hot buttered noodles

Directions:
In medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly greased stoneware. Cover and cook on Low setting for 7 to 9 hours (on High setting for 2 to 3 hours.)Serve with hot buttered noodles, spooning sauce over top. 4 to 6 servings.

Cajun Chicken and Shrimp Creole  **good!**

Ingredients:
2 lbs skinless chicken thighs
1 red bell pepper, chopped
1 large onion, chopped
2 stalks celery, diced
1 15-oz can stewed tomatoes, undrained and chopped
3 cloves garlic, minced
1 Tbs granulated sugar
1 tsp paprika
1 tsp Cajun seasoning
1 tsp salt
1 tsp black pepper
1 lb shelled shrimp, deveined and cleaned
1 Tbs lemon juice
Louisiana hot sauce to taste
2 cups prepared quick-cooking rice

Directions:
Place the chicken thighs in the bottom of the slow cooker. Add the remaining ingredients except for the shrimp, lemon juice, hot sauce and rice. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. In the last hour of cooking, add the shrimp, lemon juice and hot sauce. Serve over the hot rice.

Stuffed Chicken Breast with Feta, Spinach, and Tomatoes**good!*

I didn’t bother stuffing the chicken.   I just added cut up chicken with all the other ingredients and then put it on top of whole wheat pasta….yummm!

Ingredients:
6 boneless, skinless chicken breasts
8 oz feta cheese (drained)
3 c chopped fresh spinach leaves
1/3 c oil packed sun dried tomatoes, drained and chopped  (i used sun dried tomato salad dressing)

1 t minced lemon zest
1 t dried basil, oregano or mint
1/2 t garlic powder
1 15 oz can diced tomatoes, including juice
Ground black pepper

Directions:
Place 1 chicken breast between plastic wrap and using the back of a skillet or tenderizer mallet, pound breast until about 1/4 inch thick. Repeat with each breast.2. Combine feta, spinach, sun-dried tomatoes, zest, basil, garlic powder and pepper in a medium bowl. 3. Lay chicken breasts smooth side down on work surface. Place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll tightly. Repeat with each breast. 4. Place rolled breasts seam side down in Crock-Pot® slow cooker. Top with canned tomatoes and olives. 5. Cook on Low for 5 1/2 to 6 hours or on High for 4 hours. Serve with rice or pasta.

Smoky-Flavored Barbequed Ribs straight out of Betty Crocker Slow Cooker Cookbook (thanks for this one LP!)

3 1/2 lbs pork loin back ribs (we’ve used other varieties as well, and they’re just as tasty)
1/4 cup packed brown sugar
1/2 tsp. fresh ground pepper
3 tbsps. liquid smoke (we used hickory flavored)
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola (we used regular Coca-Cola)
1 1/2 cups BBQ sauce (we’re addicted to Stubbs spicy)

1. Spray the inside of a 5- to 6-quart slow cooker with cooking spray.
2. Remove inner skin from the ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt together in a bowl and rub this mixture onto the ribs. Cut ribs into 4 inch pieces, then layer ribs and onion in the slow cooker. Pour cola over everything.
3. Cover and cook on a low heat setting for 8-9 hours or until ribs are tender (believe me, they’re tender by then). Remove the ribs from slow cooker, and drain and discard the liquid.
4. Pour the BBQ sauce into a shallow bowl. Dip each of the rib pieces into sauce. Return the ribs to the slow cooker. Pour any remaining sauce over the ribs, then cover and cook on low for 1 hour.

My slow cooker has been a blessing this past week.  I’ve been sick and not up to doing a whole lot around the house, including preparing meals.  This week I made a pull apart pork recipe, the cheater cacciatore chicken, and the decadant chocolate delight.  All very yummy.  I’ve never used my slow cooker for desserts before and I must say I was very impressed.  You can bet I will be making more desserts in my slow cooker.

apple brown betty

decadant chocolate delight

cheater chicken cacciatore

I’m getting a mixture of recipes for this week’s meal plan.  Some are from CPO and some are from Jyl Steinback’s “The busy mom’s slow cooker cookbook.  Just click on the recipes if you are interested in trying them out.   I made cara’s memphis rotissierre chicken yesterday.  It was yummy!  I used the leftovers to make buffalo chicken party sandwiches for the superbowl.  Happy crock potting!!!!!

helen’s beef stew

ginger pork

Jyl Steinback’s chicken divan

2 6 oz pkgs grilled chicken cut into 1 inch pieces

1/2 cup frozen chopped onions ( i use fresh onions)

1 10 3/4 oz can low fat cream of celery soup

1/3 cup low fat mayonaise

2 tbsp flour

1 cup chopped celery

1 10 oz pkg frozen broccoli

1/2 tsp curry

1 tbsp lemon juice

spray inside of slow cooker with cooking spray.  combine all ingredients in slow cooker and mix well.  cover and cook on low heat for 6-8 hrs or high heat 3-4 hrs.

 sloppy joes

macaroni and cheese

Jyl Steinback’s Enchilada Casserole

1 28 oz can crushed tomatoes

1 16 oz jar think and chunky salsa

1 6 oz can roasted garlic tomato paste

2 15 oz can black beans, drained

1 16 oz can whole kernel corn, drained

1 4 oz diced can green chilies, drained

2 1/4 tsp chili powder

1/2 tsp garlic powder

1 8.5 oz low-fat white corn tortillas

1 cup shredded cheddar cheese

spray inside of slow cooker with non-stick spray.  combine tomatoes, salsa, tomato paste, beans, corn, chilies, chili power and garlic powder in medium bowl and mix well.  spoon about 1 cup of the mixture into bottom of slow cooker and spread evenly.  top with 1 1/2 of the tortillas .  top with a third of the remaining tomato mixture and another  layer of tortillas.  repeat layers ending with tomato mixture.  cover and cook on low heat for 5-6 hrs .  just before serving, sprinkle cheese on top and cook for 30 min.