Albondigas (3 Points)

1/2 pound ground chuck

1/2 onion – minced

2 cloves garlic – minced

1/4 cup instant rice – uncooked

1 egg

Salt and pepper -- to taste

4 ounces chopped green chiles --canned, drained

1 carrot – shredded

14 1/2 ounces stewed tomatoes – canned

4 cups hot water

2 cups lowfat beef broth -- or water

1 teaspoon dried oregano

2 tablespoons chopped fresh parsley – or cilantro

In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2" meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.

Per serving: 121 Calories (kcal); 7g Total Fat; 7g Protein; 9g Carbohydrate; 45mg Cholesterol;

48mg Sodium ---- 3 Points

Alpine Chicken (5 Points)

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.

In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion. Add water. 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.

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. 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.

America's Favorite Pot Roast (7 Points)

3 1/2 Pounds sirloin tip roast, trimmed

1/4 Cup flour

2 Teaspoons salt

1/8 Teaspoon pepper

3 Carrot -- , Peeled and sliced

3 potatoes -- peeled and quartered

2 Small onions – sliced

1 Stalk celery -- cut in 2" pieces

1 2 Oz Jar mushrooms – drained or 1/4 Cup mushroom gravy

3 Tablespoons flour

1/4 Cup water

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot. Season to taste before serving. Serves 4 to 6

Apple Butter (1 Point)

Makes 4 cups

12 med. Granny Smith or other cooking apples, peeled and cut into fourths

1 1/2 cups packed brown sugar

1/2 cup apple juice

1 tsp. ground allspice

1 tsp. ground nutmeg

1/2 tsp. ground cloves

Mix all ingredients in 5-6 qt. slow cooker. Cover and cook on LOW 8-10 hrs. or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on LOW 1 to 2 hrs., stirring occasionally, until mixture is very thick. Cool about 2 hrs. Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

Per tbs. cal 30, fat 0g, sat fat 0g, chol 0mg, sod 0mg, carb 9g, fiber 1g, prot 0g Points: 1

Apples 'N Port (4 PTS)

4 whole cooking apples -- (4 to 6)

1/2 c. raisins or currants

1 c. brown sugar

1/4 t. nutmeg

1/4 t. ground cinnamon

2/3 c. port wine

Core apples and cut a score around the sides about 1/3 down from the top. Fill score with raisins or currants, and top with brown sugar, pressing the sugar lightly toward the center of the fruit. Place apples in the bottom of the crock pot, and pour port over them, seeing that some goes into each apple center. Cover and cook at Low for 3 to 4 hours, or until apples are soft. Serve with excess port sauce poured over apples. Serves 4 to 6.

Note: These apples are excellent hot or cold, and especially good served with rich vanilla ice cream or whipped cream.

Per Serving: 225 Calories; trace Fat; 1g Protein; 51g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 12mg Sodium.

Apple Pie Bread Pudding (3 Points)

12 slices reduced-calorie white bread-- torn into medium-size pieces

3 1/2 cups cooking apples -- cored, peeled and chopped

1 cup unsweetened apple juice

1/2 cup diet lemon-lime soda

Sugar substitute suitable for baking to equal 1/2 cup sugar

1 1/2 teaspoons apple pie spice

Spray slow cooker with butter-flavored nonstick cooking spray. Combine bread pieces and apples in slow cooker. In small bowl, combine apple juice, soda, sugar substitute and apple pie spice. Drizzle evenly over bread mixture. Mix gently to combine. Cover and cook for 6 hours on low, or until done. Mix well before serving.

Serves 6. Each Serving Equals: 157 cal; 1 g fat; 5 g pro; 32 g carbo; 233 mg sodium; 2 g fiber. Points: 3

Arizona Chuck Wagon Beans (6 Points)

1 Pound navy beans – Dried Or Pinto

6 Cups Water

1/4 Pound pork loins, lean, boneless -- diced

1 Large Onion -- chopped

1 garlic clove -- minced

1 Large Green pepper -- chopped

1 1/2 Pounds Round Steak -- cubed

1 1/2 Teaspoons Salt

1/2 Teaspoon Oregano -- crumbled

1/4 Teaspoon Red pepper

1/4 Teaspoon Ground cumin

8 Ounces Tomato sauce

Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker. Brown salt pork in a large skillet; remove with a slotted spoon to cooker; sauté onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.

Calories 391.7 fat 11.9 fiber 14.8

Arroz Con Pollo (7 Points)

1/2 Tsp. Salt

1/4 Tsp. Pepper

1 Clove Garlic -- crushed

1 Tsp. Oregano

2 Tsp. Chili Powder

8 Chicken Thighs Without Skin

1/2 C Chicken Broth

2 Tbs. Wine

Red 1 10 Oz Peas, Frozen -- thawed

2 C Rice, Cooked

2 Tbs. 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; 358 Calories; 6g Fat (16.6% calories from fat); 34g Protein; 38g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 581mg Sodium. 4 servings @ 7 pt.

Asian Spiced Chicken and Beans (7 Points)

1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.

1/2 Cup dry packaged Red Beans or 1(15 ounce) can Red beans, rinsed and drained.

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes.

3 large carrots, diagonally sliced

2 to 3 teaspoons minced garlic, to taste

2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste

1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth

2 Tablespoons cornstarch

1/2 Teaspoon crushed red pepper

2 to 3 Tablespoons reduced sodium soy sauce

4 Cups cooked rice

Sliced green onions and tops, for garnish

Chopped peanuts for garnish

If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours.

Turn slow cooker to high. Combine cornstarch with remaining 1/2 cup broth and stir into mixture in cooker; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.

Makes 6 servings, about 1 1/2 cups each.

Per serving: WW Points: 7 Calories: 375 Fat: 3g Fiber: 10g Carbs: 56g Sodium: 285mg Protein: 30g Chol: 46mg

Autumn Vegetable Minestrone (1 Point)

2 14.5 oz cans vegetable broth

1 18 oz can crushed tomatoes – undrained

3 medium carrots -- chopped (1 ½ cups)

3 small zucchini -- cut into 1/2" slices

1 medium yellow bell pepper -- cut into 1/2" pieces

8 medium green onions -- sliced (1/2 cup)

2 cloves garlic -- finely chopped

2 cups shredded cabbage

2 teaspoons dried marjoram

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked instant rice

1/4 cup chopped fresh basil

Mix all ingredients except rice and basil in a 3 ½ to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.

Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium

BBQ Beef Sandwiches (7.5 PTS)

2 1/2 lb. lean boneless chuck roast

1/4 cup tomato ketchup

1 tablespoon Dijon-style mustard

2 tablespoons brown sugar

1 garlic clove -- crushed

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar

1/4 teaspoon liquid smoke flavoring

1/4 teaspoon salt

1/8 teaspoon pepper

10 French rolls or sandwich buns -- (10 to 12)

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now. Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.

Serves 10-12 Per Serving: 298 Calories; 16g Fat; 18g Protein; 19g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 373mg Sodium.

Barbecue Beef Sandwiches (9.5 PTS)

3 pounds beef boneless chuck roast

1 cup barbecue sauce

1/2 cup apricot preserves

2 tablespoons red or green bell pepper-- chopped

1 tablespoon Dijon mustard

2 teaspoons brown sugar -- packed

1 small onion -- sliced

12 whole hamburger buns or Kaiser rolls -- split

Remove excess fat from beef. Cut beef into 4 pieces. Place beef in 4 or 5 quart slow cooker.

Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker. Cut beef into thin slices; stir back into sauce. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.

Per serving (1 sandwich):cals 410; fat 16 g; chol 70 mg; sodium 520 mg; carb 39 g, fiber 2 g; protein 29 g

Spread the buns with horseradish sauce for a delicious flavor kick!

Barbecued Pork: (4 Points)

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

Basil Chicken (6 PTS)

4 whole skinless chicken breasts

1/2 teaspoon pepper

1/2 teaspoon basil

1 can cream of celery soup

1/2 whole green pepper -- sliced

Place chicken breasts in slow cooker. Sprinkle with pepper and basil. Spread soup on top of chicken. Arrange slices of green pepper on top of soup. Cover and cook on low 6 to 8 hours.

Per Serving: 287 Calories; 4g Fat; 55g Protein; 3g Carbohydrate; 1g Dietary Fiber; 141mg

Cholesterol; 391mg Sodium.

Basque-Style Chicken Stew

2 tablespoons olive oil

6 slices turkey bacon, Louis Rich --diced 1/2 inch

8 ounces mushroom -- sliced

1 green bell pepper -- cubed 1"

1 red bell pepper -- cubed 1"

1 bunch green onions -- 1/2 - 1 "chunks

1 pound boneless skinless chicken breasts -- 1" cubes

2 tablespoons balsamic vinegar

1/2 teaspoon marjoram

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup fat-free chick. broth, 1/3 less sod., Swan -- * see note

2 cups tomatoes, canned -- 16 oz

Heat olive oil in a large skillet; sauté bacon until browned. Add mushrooms, peppers and green onions and sauté for a minute. Add vinegar and cook 1 minute more, scraping up the browned bits from the bottom of the pan. Set aside. Place chicken in slow cooker. Add sautéed bacon and vegetable mixture to the pot, the olives (optional). Combine the remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker. Cover and cook on low for 8 - 10 hours. Can serve over rice.

* Recipe called for chicken breast halves without skin & regular chicken broth. (You get more meat if you use boneless skinless chicken breasts.

Serving size (1/4 recipe) Per Serving: 203 Calories, 8.7g Fat, 2.4g Fiber Points: 4

Beef And Broccoli (7 Points)

1 pound boneless beef top round steak -- trimmed of fat, cut into cubes

1 4.5-ounce jar green giant® sliced mushrooms – drained

1 medium onion -- cut into wedges

1/2 cup condensed beef broth

3 tablespoons purchased teriyaki baste and glaze

1 tablespoon sesame seed

1 teaspoon dark sesame oil -- if desired

2/3 cup uncooked regular long-grain white rice

1 1/3 cups water

2 tablespoons water

1 tablespoon cornstarch

2 cups green giant select® frozen 100% broccoli florets

In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

Makes 4 (1 1/4-cup) servings. Calories.350. Fat.6 g. Carbs.37 g..Protein.30 g..Sodium...600 mg...Fiber...3 g. Points: 7

Beef and Pasta (8 Points)

Makes 8 (1 cup) servings

2 (14 oz.) cans tomatoes with juice, broken up

1 1/2 cups water

1 tsp. parsley flakes

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 tsp. Salt

1/ tsp. Pepper

1 tsp. liquid gravy browner

1 1/2 lbs. lean ground beef

8 oz. Rotini pasta (scant 4 cups)

Combine first 8 ingredients in a large bowl. Stir well. Add ground beef. Mix. Turn into 3 1/2 qt. slow cooker. Cover. Cook on LOW for 6 to 8 hrs. or HIGH for 3 to 4 hrs. Add pasta. Stir. Cook on HIGH for 15 to 20 min. until tender.

Per serving: 322 cal , 13.6 g fat, 584 mg sod, 21 g prot, 28g carb Points: 8

Beef Stew (6 Points)

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).

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

Beef Stroganoff (9 Points)

1 1/2 lb. beef, trimmed -- * see note

1 c chopped onion

8 oz. sliced mushrooms

1 tbs. 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.

Notes: Had 1 1/2 lbs. of extra lean stew beef in cubes and used it just as it was). 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; 38g Protein; 53g Carbohydrate; 133mg Cholesterol; 409mg Sodium

NOTES : 9 WW points

Beef Tips in Mushroom Sauce (5.5 Points)

2 pounds lean chuck - cut in 1 - 3/4 inch pieces

1 can 98% fat free cream of mushroom soup

1 pkg. onion soup mix

1 can sugar free sprite or 7up

Put meat in crock pot. Pour soup & onion soup mix over meat. Add Sugar Free Sprite/7up. Cook in crock pot all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving. Also good to add zero point veggies to.

Makes 8 servings at 5.5 points per serving.

I added canned sliced mushrooms (drained) and served over rice.

Bloody Mary Chicken (6 PTS)

4 whole boneless skinless chicken breast

33 3/4 ounces Bloody Mary mix (I use extra spicy)

Wash, skin and remove fat from chicken breasts and place in a slow cooker. Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.

Per Serving: 305 Calories; 3g Fat; 56g Protein; 11g Carbohydrate; 2g Dietary Fiber; 137mg

Cholesterol; 1026mg Sodium.

Burger Heaven Casserole (5 Points)

16 oz. extra lean gr. beef (or turkey)

2 cups sliced raw potatoes

1 & 1/2 cups sliced carrots (I used frozen)

1 cup chopped celery

1/2 cup chopped onion

1 cup frozen peas –thawed

1 cup frozen whole kernel corn – thawed

1 10 oz. can healthy Request Tomato Soup

1/2 cup water

1 tsp. dried parsley flakes

1 can mushrooms

Salt and Pepper

In large skillet brown meat, onion & celery mixture and mushrooms. In slow cooker container - sprayed with butter flavored spray combine meat mixture, potatoes, carrots, peas, and corn. stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.

6 - 1 cup servings
243 calories - 7 gm fat - 17 gm. protein - 28 gm. carbohydrates - 333 mg. Sodium (more if you add extra salt ) 33 mg. calcium - 4 gm. Fiber WW -- 5 points

Busy Day Crockpot Chicken and Rice (3.5 PTS)

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.

Cabbage Burger Bake (8 Points)

Makes 6 servings

1 (1 lb.) pkg. (about 6 cups) shredded cabbage and carrots

3/4 lb. lean ground beef

1/2 tsp. salt

1/4 tsp. ground black pepper

1 med. onion, finely chopped

1 cup long-grain rice

1 (26 oz.) can chunky low-fat spaghetti sauce

1/2 cup water

1/4 tsp. dried basil leaves, crushed

1/4 tsp. seasoned salt

Place 1/2 of the cabbage and carrots in a 3 1/2 qt. slow cooker. Crumble ground beef over top. Sprinkle with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. Evenly distribute onion, then rice over all. Top with remaining cabbage, salt, and pepper. Combine spaghetti sauce, water, basil, and

seasoned salt; pour over cabbage. Cover and cook on LOW 5 to 6 hrs. or until rice is tender.

Per serving: cal 358, carb 42g, prot 16g, fat 14g, sat fat 5g, chol 42mg, sod 985mg Points: 8

Cabbage Roll Soup (4 Points)

1 pound ground round

3 1/2 cups water

2 cups coarsely chopped green cabbage

1 cup sliced carrot

1/2 cup sliced celery

1/2 cup chopped onion

1/2 teaspoon dried dill

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon pepper

3 cans beef consommé -- undiluted--10.5 ounces per can

2 cans diced tomatoes -- undrained--14.5 ounces per can

1/2 cup uncooked converted rice

Brown meat in a nonstick skillet over medium-high heat; drain well. Place meat in a 4-quart electric slow cooker; stir in water and next 10 ingredients. Cover; cook on low-heat for 8 hours. Increase heat setting to high; stir in rice. Cover and cook an additional 30 minutes or until rice is

tender.

Yield: 10 servings (serving size: 1 1/3 cups). Per serving: Calories 178; protein 14.9 g; fat 5.8 g; carbohydrates 17.3 g; fiber 2.2 g; cholesterol 46 mg; iron 2.4 mg; sodium 776 mg; calcium 48 mg.

Cafe Chicken (6 Points)

2 1/2 Lb chicken breast halves without skin -- cut into eighths

1 Onion -- chopped

2 garlic -- chopped

Salt & white pepper to taste

1 Green pepper -- diced

1 Medium Tomato – Ripe and Peeled -- Seeded and chopped

1 Cup Dry white wine -- not included w/points

1 Pinch cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 6 points per serving

California Vegetable Cheese Bake (3 Points)

4 cups frozen carrot, broccoli & cauliflower blend, thawed

1/2 cup finely chopped onion (can use frozen chopped onion)

1 (10-3/4 oz) can Healthy Request Cream of Mushroom Soup

1/4 cup (one 2-ounce jar) chopped pimiento, drained

1-1/2 cups cubed Velveeta Light processed cheese

Spray slow cooker container with butter-flavored cooking spray. In prepared container, combine thawed vegetables & onion. Add mushroom soup, pimiento & cheese. Mix well to combine. Cover & cook on LOW for 4 to 6 hours. Mix well before serving.

140 calories, 3 gm fiber, 4 gm fat 13 gm protein, 13 gm carbohydrate, 236 mg sodium, 373 mg calcium (3 points per 2/3 cup serving)

Campbell 's One Dish Chicken & Rice (6 Points)

1 can cream of mushroom soup -- Campbell's 98% FF

1 cup water

3/4 cup white rice, regular -- uncooked

1/4 teaspoon paprika

1/4 teaspoon pepper

1 teaspoon garlic salt -- my own addition

4 chicken breast halves -- skinned and boned

In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375 degrees for 45 minutes or until chicken and rice are done. For Creamier rice, increase water to 1 1/3 cups.

POINTS: 6 SERVINGS: 4

Cheaters Chicken Caccitore (5.5 Points)

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

Cheddar Fondue (4.41 Points)

1/4 cup butter or margarine

1/4 cup all-purpose flour

1/2 teaspoon salt -- optional

1/4 teaspoon pepper

1/4 teaspoon mustard powder

1/4 teaspoon Worcestershire sauce

1 1/2 cups skim milk

2 cups shredded cheddar cheese

bread cubes, ham cubes, bite-size sausage

In a saucepan, melt butter; stir in flour, salt if desired, pepper, mustard and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until melted. Transfer to a fondue pot or slow cooker; keep warm.

Serve with bread, ham, sausage and/or broccoli.

NOTES : Per serving: 165 cal, 13.3g fat, 0g fiber, 312mg sod, 4.4g carbs, 7.2g protein

Per serving: 4.41 WW points

Per serving (using 2% milk): 161.1 cal, 12.8g (71.0%) fat, 0g fiber, 313mg sod, 4.5g carbs, 7.2g protein Per serving (using 2% milk): 4.29 WW Points

Per serving (using 1% milk): 158.2 cal, 12.5g (70.6%) fat, 0g fiber, 313mg sod, 4.5g carbs, 7.2g protein Per serving (using 1% milk): 4.21 WW Points

Per serving using (skim milk): 155.7 cal, 12.1g (69.9%) fat, 0g fiber, 313mg sod, 4.5g carbs, 7.3g protein Per serving using (skim milk): 4.12 WW points

Cherry Cobbler (6 Points)

Makes 6 servings

1 can (21 oz.) cherry pie filling

1 cup all-purpose flour

1/4 cup sugar

1/4 cup margarine or butter, melted

1/2 cup milk

1 tsp. baking powder

1/2 tsp. almond extract

1/4 tsp. salt

Spray inside of 2 -3 1/2 qt. Slow cooker with cooking spray. Pour pie filling into cooker. Beat remaining ingredients with spoon until smooth. Spread batter over pie filling. Cover and cook on HIGH 1 1/2 to 2 hrs. or until toothpick inserted in center comes out clean.

Per serving: cal 270, fat 8g, sat fat 2g, chol 0mg, sod 330mg, carb 49g,fiber 2g, prot 3g

Points: 6

Cheesy Artichoke Chicken and Pasta (9 PTS)

1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)

4 oz roasted red peppers -- chopped (4 to 6)

15 ounces artichoke hearts -- quartered

8 oz fat-free American cheese

2 teaspoons Worcestershire sauce

1 can 98% fat-free cream of mushroom soup

2 cups fat-free shredded cheddar cheese

4 cups hot cooked pasta

to taste salt and pepper

In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crockpot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.

Serves 4 to 6.

Per Serving: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg

Cholesterol; 809mg Sodium.

Cheesy Crockpot Chicken (7.5 PTS)

2 lbs. boneless skinless chicken breasts

2 Cans 98% fat-free cream of chicken soup

1 can cheddar cheese soup

1/4 teaspoon garlic powder

Cut chicken into bite size pieces. Put chicken in the bottom of the crockpot. Add rest of ingredients on top. Cook 8 hours on low. Serve over rice or noodles. (Points include rice)

Per Serving: 328 Calories; 8g Fat; 55g Protein; 5g Carbohydrate; 1g Dietary Fiber; 146mg

Cholesterol; 631mg Sodium.

Chicken & Macaroni w/mushrooms

1 (10 3/4 oz.) can Healthy Request Cream of Chicken Soup

1/4 cup Land O Lakes no-fat sour cream

16 oz. skinned & boned uncooked chicken breast, cut into 20 pieces

1 cup (one 4oz. can) sliced mushrooms, drained

1/2 cup finely chopped onion

1 1/3 cups (3oz) uncooked elbow macaroni

Spray a slow cooker container with butter flavored cooking spray. In the prepared container, combine chicken soup & sour cream. Stir in chicken, mushrooms, & onion. Add uncooked macaroni. Mix well to combine. Cover & cook on LOW for 6 to 8 hours. Gently stir again just before serving.

Serves 4 (1 cup) - Each serving equals: 263 Calories, 3 gm Fa, 26 gm Pr, Ca, 542 mg So, 39 mg Cl, 2 gm Fi

Chicken & Rice (6 Points)

1/2 lb. mushrooms, fresh
1/2 c. onion
1 lb. chicken pieces
1 tsp. chicken bouillon
1 tsp. poultry seasoning
1/4 tsp. salt
2 cs. water
3/4 c. rice, uncooked

Slice mushrooms. Remove skin from chicken. Spray 12" skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.

Makes 6 servings. Calories...265...Fat...6 g...Protein...25 g...Carbs...27 g... Fiber...0 g.

Chicken A La King (6 Points)

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. 6 serv @ 6 pts.

Chicken and Stuffing (7 PTS)

6 whole boneless skinless chicken breasts

1 box stove top stuffing mix

1 can 98% fat-free cream of mushroom soup -- or any cream soup

1/2 cup water or chicken bouillon

Spray a 3 1/2 quart crockpot with cooking spray. Add chicken breasts. Combine stuffing, soup, and liquid. Spread over chicken. Cook on low 6 - 8 hours.

Per Serving: 321 Calories; 6g Fat; 56g Protein; 7g Carbohydrate; 1g Dietary Fiber; 137mg

Cholesterol; 459mg Sodium.

Chicken Brunswick Stew (6 Points)

2 Tbs. flour

2 t instant bouillon granules, chicken flavor

1 1/2 tsp. poultry seasoning

1/4 tsp. pepper

6 bone in chicken thighs (about 2 lbs)

2 med. potatoes cut in 1" pieces

1/2 c chopped onion

1 (15oz ) can tomato sauce

1 T Worcestershire

1 (9oz) pkg. green giant frozen baby lima beans, thawed

1 (9oz) pkg. green giant frozen niblets corn, thawed

In large resealable food storage plastic bag, combine flour, bouillon, poultry seasoning and pepper; mix well. Add chicken thighs, potatoes and onion; seal bag and shake to coat. Place in slow cooker. In small bowl, combine tomato sauce and Worcestershire sauce; mix well. Pour over chicken and vegetables in slow cooker; stir gently to combine. Cover; cook on low for 7 hours. Stir in beans and corn. cover; cook on low for an additional 30 minutes. To serve, remove bones from chicken thighs. Stir chicken into stew mixture; mix well. Makes 6 servings: 6 points per serving

290 cal; 6g fat; 50mg cholesterol; 550mg sodium; 40g carbohydrates; 6g fiber; 20g protein.

Chicken Casablanca (7.5 PTS)

2 tablespoons Olive oil

2 large Onions -- slice

1 teaspoon Fresh ginger -- grate

3 Cl garlic -- mince

3 pounds boneless skinless chicken breasts

3 large Carrots -- dice

2 large Potatoes; peel -- dice

2 tablespoons Raisins

1/2 teaspoon Cumin

1/2 teaspoon Turmeric

1/2 teaspoon Salt and pepper

1/4 teaspoon Cinnamon

1/4 teaspoon Cayenne pepper

1 Can chopped tomatoes -- (14 1/2 ounces)

3 medium Zucchini -- 1" slice

1 Can garbanzo beans -- (15 ounces) drain

2 tablespoons Parsley -- chop

1/2 teaspoon Cilantro

Sauté onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies. Stir seasonings in a small brown and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous. Source: Rival.

Per Serving: 380 Calories; 7g Fat; 47g Protein; 31g Carbohydrate; 7g Dietary Fiber; 99mg

Cholesterol; 223mg Sodium.

Chicken Cordon Bleu (5.5 Points)

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. 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.

Chicken Dinner In A Crock-Pot (5 Points)

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. SERVINGS: 4 POINTS: 5

Chicken In Mushroom Gravy (3.5 PTS)

6 Whole boneless skinless chicken breasts

21 1/2 ounces 98% fat-free Condensed cream of Mushroom Soup

To taste Salt And Pepper

8 Oz Mushrooms, canned -- Sliced & Drained

1/2 Cup Dry White Wine

Place the chicken breasts in the slow cooker. Season with salt and pepper. Mix the wine and the soup. Pour over the chicken. Add the mushrooms. Cover. Cook on LOW for 7 to 9 hours.

Chicken Italiano (6 Points)

1 pound boneless, skinless chicken thighs

1 medium onion -- chopped

1/2 cup pitted ripe olives -- halved

2 tablespoons capers

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/2 teaspoon dried rosemary leaves -- crushed

1/4 teaspoon garlic powder

2 cups canned diced tomatoes -- undrained

1/4 cup water

1 tablespoon cornstarch

Place chicken in 3-1/2 to 4-quart slow cooker. Top with onion, olives and capers. Sprinkle with oregano, salt, rosemary and garlic powder. Pour tomatoes over chicken. Cover; cook on low setting for 7 to 10 hours or until chicken is fork-tender, its juices run clear and onion is tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter. Cover to warm. In small bowl, combine water and cornstarch; blend well. Add to slow cooker. Increase setting to high; cook until thickened. Serve with chicken.

4 Servings.

Per Serving: 246 Calories; 12g Fat; 74g Protein; 11g Carbohydrate; 2g Dietary Fiber; 57mg

Cholesterol; 705mg Sodium.

Serving Ideas : This chicken is delicious served over pasta.

Chicken Noodle Soup (4 Points)

3/4 pound boneless, skinless chicken thighs -- cut into 1" pieces

2 cups sliced celery -- (2 medium stalks)

2 cups chopped carrots

3/4 cup chopped onion -- (1 medium)

14 1/2 ounces ready-to-serve chicken broth -- (1 can)

1/2 teaspoon dried marjoram -- crushed

1 teaspoon dried thyme leaves -- crushed

1/2 teaspoon salt -- optional

2 bay leaves

10 ounces frozen green peas -- (1 pkg.)

1 cup frozen home-style egg noodles

Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet 5 minutes, stirring frequently, until brown. Mix chicken and remaining ingredients except peas and noodles in 3-1/2 to 4 quart slow cooker. Cover and cook on low heat setting 6 1/2 to 7 hours or until chicken is no longer pink in center. Stir in peas and noodles; cook about 10 minutes longer or until noodles are tender.

Per Serving: 218 Calories; 6g Fat; 42g Protein; 24g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 601mg Sodium.

We love the old fashioned flavour of the home-style noodles, but if they aren't available use 1 cup of uncooked fine egg noodles or instant rice.

Chicken Noodle Soup #2 (1 Point)

1 chicken whole, no skin, cut up

2 medium Carrots -- peeled and chopped

1/2 cup onion -- peeled and chopped

2 Stalks celery -- coarsely chopped

2 1/2 teaspoon Salt

2 teaspoon parsley

3/4 teaspoon marjoram

1/2 teaspoon basil

1/4 teaspoon Poultry seasoning

1/4 teaspoon Pepper

1 Bay leaf

2 qt Water

2 1/2 cup egg noodles

Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender. Makes 3 1/4 quarts. Serves 8 to 10.

Per serving: 63 Calories; 1g Fat (10% calories from fat); 3g Protein; 12g Carbohydrate; 13mg Cholesterol; 693mg Sodium

Chicken Paella (7 Points)

1 LB(s) Tyson boneless, skinless chicken thighs, or similar product (four 4 oz thighs)

2 medium tomatoes, chopped

1 medium onions, chopped

1 medium green pepper, chopped

1/2 cups chicken broth

3 medium garlic clove, chopped

1 tsp. dried oregano

1 tsp. ground turmeric

1/3 cup(s) frozen green peas

2 cup(s) cooked white rice

Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours. Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes. Yields about 1 1/2 cups per serving (includes 1 chicken thigh per serving).

Serves, 4 Points per serving – 7

Chicken Parmesan (5.5 Points)

Makes 4 servings Med. Crockery Pot

2 tsp. olive oil

4 skinless, boneless chicken breasts (about 3 oz.) each

1 1/4 cups crushed tomatoes

2 large cloves garlic, crushed

1 tsp. Sugar

Pinch of celery seeds

2 tbs. dry red wine

1/2 cup shredded mozzarella cheese

2 tbs. grated Parmesan cheese

Heat the oil in a non-stick skillet over med.-high heat. Add the chicken and sauté, stirring occasionally, until lightly browned, about 10 min. Combine the chicken and next 5 ingredients in the crockery pot. Cover and cook on LOW until the chicken is cooked through and a meat thermometers registers 170*; 6-8 hrs. Combine the cheeses in a small bowl and sprinkle them over the chicken. Don't stir. Cook until the cheeses are melted, about 15 min.

Per serving: 249cal , 8.3 g fat , 364mg sod , 1.3 g fib Points: 5.5

Chicken Stew (3.5 Points Per Serving)

1 pound skinned, boneless chicken breasts

1 pound skinned, boneless chicken thighs

2 cups water

1 cup frozen small whole onions

1 cup sliced celery -- (1/2-inch)

1 cup thinly sliced carrots

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1 (10-Ounce) can Ro*Tel tomatoes and chiles

1 (14 1/4-ounce) can fat-free chicken broth

2 cups halved mushrooms

1 (6-ounce) can tomato paste

1/4 cup water

3 tablespoons cornstarch

2 cups frozen green peas

Combine first 15 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes.

(serving size: 1-1/2 cups)
Per Serving (excluding unknown items): 178 Calories; 3g Fat (16.5% calories from fat); 22g Protein; 17g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 512mg Sodium.
WW Points 3.5

Chicken Stroganoff (4 Points)

1 pound frozen boneless skinless chicken breasts

1 can fat free cream of mushroom soup

16 oz. carton fat free sour cream

1 envelope dry onion soup mix

Put frozen chicken in bottom of crockpot. Mix soup, sour cream, onion soup mix and pour over chicken,. Cook on low for 7 hours. Makes 6 servings. (serve it over rice or noodles, but be sure to add those points)

4 points 6 Servings

Chicken Stroganoff #2 (9 WW Points)

1 cup fat-free sour cream

1 tablespoon Gold Metal all-purpose flour

1 envelope chicken gravy mix -- (.87 to 1.2 oz.)

1 cup water

1 pound boneless skinless chicken breast -- cut into 1" pieces

16 ounces frozen California-blend vegetables – thawed

1 cup sliced mushroom – sautéed

1 cup frozen peas

10 ounces potatoes -- peeled cut into 1" pieces (approximate 2 potatoes, weight after peeled)

1 1/2 cups Bisquick® baking mix

4 green onions -- chopped (1/3 cups)

1/2 cup 1% low-fat milk

Mix sour cream, flour, gravy mix and water in 3-1/2 to 4-quart Crock-Pot slow cooker until smooth. Stir in chicken, vegetables and mushrooms. Cover and cook on low heat setting 4 hours or until chicken in tender and sauce is thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetables mixtures. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings coming out clean. Serve immediately 4 Servings.

NOTES : Time Saver Cut the chicken into pieces and chop the green onions the night before. Package each separately and store covered in the refrigerator.

WW Points 9 Points.

Chicken Stroganoff Supreme(8 PTS)

1 cup fat-free sour cream

1 tablespoon all-purpose flour

1 envelope chicken gravy mix

1 cup water

1 LB boneless skinless chicken breast halves -- cut in 1" pieces

16 ounces frozen stew vegetables -- thawed

4 ounces mushroom pieces -- drained

1 cup frozen green peas -- thawed

1 1/2 cups bisquick.baking mix

4 whole green onions

1/2 cup skim milk

Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2- to 4-quart slow cooker until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on Low heat setting for 5 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and green onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture. Cover and cook on High heat setting for 45-50 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

Per Serving: 406 Calories; 8g Fat; 37g Protein; 46g Carbohydrate; 4g Dietary Fiber; 73mg

Cholesterol; 786mg Sodium.

Chicken Veggie Soup (1.42 Points)

1 1/2 boned and skinless chicken breast

3 diced carrots

3 potatoes -- diced

1 onion chopped

2 cups anise root -- chopped

2 cups cabbage -- chopped

10 ounces lowfat chicken broth -- 1 can Campbell’s

5 cans water -- just enough to cover

2 bay leaves

Salt and pepper -- to taste

Garlic -- to taste

Italian seasoning -- to taste

3 chili peppers -- dried removed when -- done

Cook it on low for about 8-10 hours (till veggies are cooked ) Per serving: 82.9 cal, 0.7g ( 6.9%) fat, 1.5g fiber, 113mg sodium Per serving: 1.42 points.

Chicken-Vegetable Chowder 4 Points

Serving Size : 5

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

In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink. 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.

Chicken Wings in BBQ Sauce – 1.5 Points

3 pounds chicken wings -- about 16 wings

Salt and pepper -- to taste

1 1/2 cups barbecue sauce -- any variety

1/4 cup honey

2 teaspoons prepared mustard - or spicy mustard

2 teaspoons Worcestershire sauce

Hot pepper sauce -- to taste, optional

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches rom heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce, if desired, in a small bow. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from Crock-Pot Slow Cooker.

Per serving: 61 Calories; 3g Total Fat; 4g Protein; 3g Carbohydrate; 16mg Cholesterol; 106mg Sodium

Chicken Wings in Honey Sauce – 2.9 Points

3 pounds chicken wings -- about 16 wings

Salt and pepper -- to taste

2 cups honey

1 cup low sodium soy sauce

1/2 cup ketchup

1/4 cup oil

Sesame seeds -- optional

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. Garnish with sesame seeds, if desired.

Per serving: 124 Calories; 5g Total Fat; 4g Protein; 17g Carbohydrate; 16mg Cholesterol; 322mg Sodium

Chicken Wings in Teriyaki Sauce – 1.6 Points Per Serving

3 pounds chicken wings -- about 16 wings

1 large onion – chopped

1 cup brown sugar

1 cup low sodium soy sauce

1/4 cup dry sherry -- or chicken broth

2 teaspoons ground ginger

2 cloves garlic – minced

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger and garlic in bowl. Pour over chicken wings. Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Crock-Pot Slow Cooker.

Per serving: 68 Calories (kcal); 3g Total Fat; 4g Protein; 5g Carbohydrate; 16mg Chol; 283mg Sodium 7I

Chicken with Lima Beans C/P (7.5 PTS)

1 whole Frying chicken -- cut up

To taste Salt

To taste Pepper

1 tablespoon Oil

2 large Potatoes -- cubed

1 package Frozen lima beans -- thawed

1 cup Chicken broth

1/4 teaspoon Thyme

Season chicken with salt and pepper. Heat oil and butter in large skillet. Fry chicken on both sides until brown. Add to crockpot with remaining ingredients. Cover and cook on low for 4 to 6 hours.

Chili (Points 5)

1 Pound Ground Sirloin

2 Cans kidney beans

1 Large Can tomato juice, low sodium -- V8

1 Small Head cabbage -- sliced

1 Medium onion -- chopped

1 Small Can Tomato -- Chopped, Optional

1 Pinch salt -- optional

1 Teaspoon chili powder -- (1 to 2)

This can be cooked on the stove or in a crockpot. Put V-8 juice in the pot or crockpot. Now, brown ground beef and add to the juice. You can now add the rest of the ingredients. Cook over simmer heat until the cabbage is done or to the consistency, you like. Stir occasionally. You can serve this over rice and you can also sprinkle with cheese. It is really good.

Chili Mac Pot (4 Points)

16 ounces extra lean ground turkey or beef

1 cup chopped onion

2 cups (one 16 ounce can) tomatoes,

coarsely chopped and undrained

1 (10 3/4 ounce) can Healthy Request

Tomato Soup

1 cup reduced-sodium tomato juice

2 teaspoons chili seasoning

6 ounces (one 8 ounce can) red kidney

beans, rinsed and drained

1 cup elbow macaroni

In a large skillet sprayed with olive oil flavored cooking spray, brown meat. Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Serves 6 (1 full cup) 4 points

Chili Pasta Bake (8 points)

Makes 7 (1 cup) servings

1 1/2 lbs. lean ground beef

1 cup chopped onion

2 (14 oz.) cans tomatoes with juice, mashed

2 tsp. chili powder

1/2 tsp. dried whole oregano

7.5 oz. tomato juice

1 tsp. Salt

1/4 tsp. Pepper

1 1/4 cups uncooked elbow macaroni

1 cup grated Monterey Jack (or med. Cheddar) cheese

Scramble-fry ground beef in nonstick frying pan until browned. Drain well. Transfer to 3 1/2 qt. slow cooker. Add nest 8 ingredients. Stir. Cover. Cook on low for 5-7 hrs. or on HIGH for 2 1/2-3 1/2 hrs. Sprinkle cheese over top. Cook on HIGH for 10-15 min. until cheese is melted.

Per serving: 329 cal , 14 g fat, 904 mg sod, 28g prot, 25 g carb Points: 8

Chinese Beef And Pea Pods (5 Points)

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

Thinly slice flank steak diagonally across the grain. Combine strips in slow-cooking pot with consommé, soy sauce, ginger and onions. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the cold water. Cook on high for 10 to 15 minutes or until thickened. Drop in pea pods the last 5 minutes. Serving Ideas : Serve over hot rice.

Chinese Beef and Vegetable Stew (4 Points)

6 @ 4 pts.

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) water chestnut, 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

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. 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.

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.

Chops in a Crock Pot (3.5 PTS)

6 whole Pork loin chops -- browned

1 whole Onion -- chopped

3 TB Catsup

10 1/2 oz 98% fat-free Cream of chicken soup

2 Ts Worcestershire sauce

Place all into crock pot and cook on LOW about 4-5 hours. Serve with rice, noodles or potatoes.

Serves 6 Per Serving: 154 Calories; 6g Fat; 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 479mg Sodium.

Chop Suey over Rice (9 points)

Makes 5 servings

1 lb. boneless pork shoulder, cut into 3/4' cubes

1 small onion, cut into 1/4" wedges

1 (5 oz) can sliced bamboo shoots, drained

1/2 cup purchased teriyaki baste and glaze

1 tsp. grated gingerroot

1 (1 lb.) pkg. frozen broccoli, carrots and water chestnuts, thawed, drained

2 cups uncooked instant white rice

2 cups water

In 4-6 qt. slow cooker, combine first 6 ingredients; mix well. Cover; cook on LOW for 5-7 hrs. About 15 min. before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10-15 min. or until vegetables are tender. Meanwhile, cook rice in water as directed on pkg. Serve pork mixture over rice.

Per serving: Cal 430, fat 14 g, sat fat 5 g, chol 55 mg, sod 1180 mg, carb 54 g, fib 3 g, prot 21 g Points: 9

Chunky Beef and Pork Chili (4.5 PTS)

1 pound beef round steak

1 pound pork shoulder steak

1 large onion -- chopped (1 cup)

2 cloves garlic -- finely chopped

15 ounces chunky tomato sauce

12 ounces thick-and-chunky salsa

2 teaspoons Mexican seasoning*

1 medium green bell pepper -- chopped (1 cup)

sour cream -- (optional)

cheddar cheese -- shredded (optional)

Remove excess fat from beef and pork. Cut beef and pork into 3/4" pieces. Mix beef, pork and remaining ingredients except bell pepper, sour cream and cheese in 3 1/2 to 6 quart slow cooker.

Cover and cook on low heat setting 8 to 10 hours or until pork is tender. Stir in bell pepper. Cover and cook on low heat setting 15 to 30 minutes or until bell pepper is tender. Serve chili topped with sour cream and cheese if desired.

Per serving: cals 215; fat 8 g; chol 70 mg; sodium 620 mg; carb 12 g; fiber 3 g; protein 27 g

Cola-chicken (6 PTS)

1 cup Cola -- regular

1 cup Catsup

1 whole Onion -- sliced

1 1/2 pounds boneless skinless chicken breast

Wash and pat dry chicken. Salt and pepper to taste. Put chicken in crockpot and onions on top. Add cola and catsup and cook on LOW 6 to 8 hours. When cooked place in refrigerator to cool and then skim off the fat. Reheat and eat. ****Sounds horrible --- but trust me on this ---- the taste is WONDERFUL!!!!

Per Serving: 286 Calories; 2g Fat; 41g Protein; 25g Carbohydrate; 1g Dietary Fiber; 99mg

Cholesterol; 826mg Sodium.

Colorful Chicken Stew (2 Points)

1 lb boneless skinless chicken breasts, cubed

1 can 14 1/2 oz Italian diced tomatoes, undrained

2 medium potatoes, peeled and cut into 1/2 inch cubes

5 medium carrots, chopped

3 celery ribs, chopped

1 large onion, chopped

1 medium green pepper, chopped

2 cans (4oz each) mushroom stems & pieces, drained

2 low-sodium chicken bouillon cubes

2 tsp. sugar (I used Splenda)

1 tsp. chili powder

1/4 tsp. pepper

1 TBSP cornstarch

2 cups cold water

In a 5 qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 - 10 hours or until vegetables are tender.

Yield 10 servings 1 cup serving = 123 calories,209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 grm protein, 1 gm fat, 3 gm fiber. 2 points.

Comforting Crock Pot Chili (4 PTS)

1 pound ground turkey breast or very lean ground beef

1 large onion -- finely chopped

5 oz pinto beans -- rinsed and drained

8 1/2 oz corn -- rinsed and drained

15 oz tomato sauce

14 1/2 oz diced tomatoes

10 oz diced tomato and green chilies

1 tbs. chili powder

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. salt

In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on "high" for 4 hours; remove lid and stir quickly halfway through.

Yield 8 cups Serving size: 1 cup Per serving: Calories: 214, Carbohydrate: 24g, Protein: 16g, Fat: 6 g, Saturated Fat: 2g, Sodium: 901 mg, Fiber: 5 g

Coq au Vin (6 Points)

4 slices thick-cut bacon

2 cups frozen pearl onions -- thawed

1 cup button mushrooms -- sliced

1 clove garlic -- minced

1 teaspoon dried thyme leaves

1/8 teaspoon black pepper

2 pounds boneless skinless chicken breast halves -- 6 - 5 oz.pieces

1 cup dry red wine

3/4 cup reduced-sodium chicken broth

1/4 cup tomato paste

3 tablespoons all-purpose flour

Cook bacon in medium skillet over medium heat. Drain and crumble. Layer ingredients in slow cooker in the following order. onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth. Cover and cook on LOW 6 to 8 hours. Remove chicken and vegetables; cover and keep warm. Ladle cup cooking liquid into small bowl; allow to cool slightly. Turn slow cooker to HIGH; cover. Mix reserved liquid, tomato paste and flour until smooth. Return mixture to slow cooker; cover and cook 15 minutes or until thickened. Serve over egg noodles, if desired.

Makes 6 servings

Per Serving: 293 Calories; 6g Fat; 40g Protein; 11g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 446mg Sodium.

Corn, Ham and Potato Scallop (6 Points)

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. POINTS: 6

Corned Beef Hash - 7 Points

3 cups corned beef brisket – cooked

2 small onions – chopped

3 potatoes – chopped

1 teaspoon salt

1/2 teaspoon pepper

1 cup lowfat beef broth

Run first three ingredients through food grinder (food processor?). Mix well with all the remaining ingredients. Press into well greased pot. Cover and cook on LOW for 8 to 10 hours.
Per serving: 297 Calories (kcal); 18g Total Fat; (52% calories from fat); 21g Protein; 15g Carbohydrate; 63mg Cholesterol; 589mg Sodium

Country Captain Chicken with Rice (7 Points)

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 tbs. 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

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. 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. 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

Cowboy Stew (7 Points)

Makes 6 servings

1 1/4 lbs. beef stew meat
4 potatoes, unpeeled, cut into 4" pcs.
1/2 cup onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can Baked beans in BBQ Sauce

Mix beef, potatoes, onion, salt and pepper in 3 1/2 qt. to 4 qt. slow cooker. Spread beans over beef mixture. Cover and cook on LOW 8-10 hrs. or until beef is tender.

Per serving: cal 370, fat 12g, sat fat 5g, chol 65mg, sod 1030mg, carb 46g, fiber 8g, prot 28g
Points: 7

Cozy Crock Comfort Serves-6 (5 Points for 1 full cup)

16 oz ground 90% lean turkey or beef

1/2 cup chopped onion

3 cups (15 oz) diced raw potatoes

1/3 cup (1 oz.) uncooked regular rice

1 1/2 cups shredded carrots

1 cup finely diced celery

1 1/2 cups Healthy Request Tomato Juice or any reduced-sodium Tomato juice

1 (10 3/4 oz.) can Healthy Request Tomato Soup

1/4 tsp. black pepper

1 tsp. dried parsley flakes

In a large skillet sprayed with butter flavored spray, brown meat. Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots and celery. Mix well to combine. Stir in tomato juice, tomato soup, black pepper and parsley flakes. Cover and cook on LOW for 6 to 8 hrs. Mix well before serving.

Each serving equals: 243 Calories, 7gm Fat, 16gm Pro., 29gm Carbo, 290mg Sodium, 33mg Calcium, 3gm Fiber WW: 5 Pts.

Creamy Chicken and Wild Rice (7 Points)

1 pkg. (8.25 oz.) skillet-dinner mix for mushroom and wild rice
1 lb. skinless, boneless chicken breast, cut into 1 pcs.

1 can (14 1/2 oz.) ready-to-serve chicken broth

1 can (12 oz.) evaporated milk

1/2 cup water

2 tbs. margarine or butter, melted

2 tbs. instant chopped onion

Mix uncooked rice and sauce mix (from dinner mix) and remaining ingredients in 2-3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 6 hr. or until rice is tender. Stir mixture. Cover and let stand about 15 min. or until thickened and desired consistency.

Per serving: cal 330, fat 11g, sat fat 3g, chol 80mg, sod 1250mg, carb 328mg, fiber 2g Points: 7

Creamy Red Potatoes (5 Points)

2 Pounds Red Potatoes – quartered

8 Ounces Neufchatel Cheese

10 3/4 Ounces Cream of Potato Soup

1 Envelope Ranch-style Dressing Mix

Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on Low 8 hours, or until potatoes are tender.

Per Serving (excluding unknown items): 234 Calories; 9g Fat (35.9% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 390mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

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.

Crocked Pineapple Chicken (4 PTS)

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

Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Makes 6 serving.

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

Crockpot Apple Pie (4 Points)

8 apples -- tart, peeled and sliced

1 1/4 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

3/4 cup skim milk

2 tablespoons Brummel and Brown Spread – softened

3/4 cup Splenda

1/2 cup Egg Beaters® 99% egg substitute

1 teaspoon vanilla extract

1/2 cup Reduced Fat Bisquick®

1/3 cup brown sugar

3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Per Serving: 200 Calories; 7g Fat; 4g Dietary Fiber; Points: 4

Crockpot Baked Beans (3 Points)

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.

Crockpot Beef and Peppers (6 Points)

Serves 8

2 lb. lean round steak, trim all fat
2 green peppers, sliced thin
2 tbs. dried onions, 1 used two large fresh onions
1 cup beef broth
2 tbs. low sodium soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. ground ginger (optional)
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 ingredients 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.

Crockpot Beef and Broth (2.5 Points)

2 tablespoons vegetable oil

2 pounds beef shank cross-cuts or soup bones

5 cups cold water

1 1/4 teaspoons salt

1/4 teaspoon dried thyme leaves

1 medium carrot -- cut up

1 medium stalk celery with leaves -- cut up

1 small onion -- cut up

5 peppercorns

3 whole cloves

3 sprigs parsley

1 dried bay leaf

Heat oil in 12-icnh skillet over medium heat. Cook beef in oil until brown on both sides. Mix remaining ingredients in 3 1/2 - 6 quart slow cooker. Add beef. Cover and cook on low heat setting 8 to 10 hours. Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain both through cheesecloth-lined sieve; discard vegetables and seasonings. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze for future use.

Yield: About 7 cups Serving size = 1 cup Calories 110/Fat 5g/cholesterol 35mg/sodium 460mg carbohydrate 2g/Fiber 1g/Protein 15g Weight Watcher's Points: 2.5

Crockpot Beef Stew (3 Points Per Cup)

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

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.

Crockpot Beef with Mushrooms & Red Wine Gravy (5 Points)

1 1/2 lbs. well-trimmed beef stew meat -- cut into one inch cubes

2 medium onions cut into half inch wedges

1 pkg. sliced fresh mushrooms -- (8 ounce)

1 envelope beefy onion soup mix

3 Tablespoons cornstarch

Salt & pepper to taste

1 1/2 cups dry red wine

Place beef, onions and mushrooms in a 4-quart or larger slow cooker (crockpot). Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste. Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Stir well before serving.

6 Servings at 5 Points a piece

Crockpot Big Bowl of Red Chili

3 small onion – chopped

1 green bell pepper – chopped

2 red bell peppers – chopped

4 cloves garlic – minced

2 jalapenos -- seeded and minced

1 large tomato – chopped

56 ounces tomatoes – crushed

45 ounces kidney beans -- drained and rinsed

2 tablespoons chili powder

2 tablespoons dried oregano

4 teaspoons cumin

2 teaspoons paprika

4 teaspoons Tabasco sauce

1 teaspoon ground black pepper

Combine all ingredients in crockpot. Cook on low setting for 8-10 hours.

Per serving: 343 Calories; 3g Fat (4% calories from fat); 55g Protein; 158g Carbohydrate; 0mg Cholesterol; 122mg Sodium

Crockpot Black Bean Soup (2 Points)

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 tbs. minced cilantro

1/4 tsp. each salt and pepper

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. 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.

Crockpot Breakfast (6 Points)

32 oz frozen hash browns

1 lb cooked ham cubed ( lean )

1 onion diced

1 green pepper diced

1 1/2 c shredded cheese ( Regular Cheese )

12 eggs

1 c skim milk

1 t salt

1 t black pepper

Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk salt & pepper pour over layers in the crockpot cover and turn on low. Cook for 10-12 hours overnight.

12 Servings at 6 Points a Piece

Crockpot Chicken (3 Points)

1 10 3/4 oz can Healthy Request Cream of Chicken Soup

1 package dry onion soup mix

2 Cups water

2 Cups uncooked instant rice

16 oz. skinless, boneless chicken breast, cut in 1" pieces

1 Cup sliced mushrooms

1/8 t black pepper

Spray slow cooker with cooking spray. In prepared crockpot, combine first 4 ingredients. Add chicken, mushrooms, and pepper. Cover and cook on low 6-8 hours. Stir before serving. Serves 6 (1 cup serving) WW pts: 3

This dish NEEDS some color, it's very brown. I would add the peppers and a bag of frozen zero point veggies.

Crock Pot Chicken #2 (4 Points)

4-6 boneless skinless chicken breasts

1/4 c. white wine

1 pkg. Good seasons Italian salad dressing mix

Brown chicken. Place in crockpot. Sprinkle salad dressing mix over chicken. Add wine. Cover; cook on high about 4 hours. (Low for 6 - 8 hours.)

Crockpot Chicken & Stuffing (7 Points)

4 chicken breasts (halves)

1 pkg. Stove Top Stuffing

1/2 cup water

1 can FF cream of mushroom soup

1 cup chicken broth

Place chicken on bottom of Crockpot. Pour broth over the chicken. Mix together the stuffing, soup, and water, and place on top of the chicken. Cook on low for 7 hours. Serves 4 Points 7 (If you have really large chicken breasts, the points would be a little higher)

Crockpot Chicken Chili (8 Points)

6 skinless chicken thighs

1 large onion -- chopped

2 cloves garlic -- finely chopped

1 14.5oz can chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/4 teaspoon red pepper sauce

2 15oz cans great northern beans -- rinsed and drained

1 15oz can white shoe peg corn -- drained

3 tablespoons lime juice

2 tablespoons chopped fresh cilantro

Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2 to 6 quart slow cooker. Add chicken. Cover and cook on low heat setting 4 to 5 hours or until chicken is tender. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot.

Per Serving: 439 Calories; 4g Fat; 35g Protein; 69g Carbohydrate; 22g Dietary Fiber; 43mg Chl

Crockpot Chicken Fajitas

7 boned and skinned chicken breast halves -- cut in strips

2 onions – sliced

2 green bell peppers -- cut in strips

2 red bell peppers -- cut in strips

2 jalapeno chile pepper – chopped

4 cloves garlic – minced

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons ground coriander

28 ounces tomatoes, canned

1/4 cup water

8 flour tortillas

Combine all ingredients in crockpot. Cover and cook on low for 8-10 hours. Serve with salsa.

Per serving: 254 Calories; 4g Fat (15% calories from fat); 23g Protein; 32g Carbohydrate; 45mg Cholesterol; 390mg Sodium

Crock Pot Chicken Marengo (4 Points)

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 Chicken Paprika (6 Points)

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 figured it up and for 4 servings it equals to 6 points a serving.

Crockpot Chicken Tortilla Soup (5.5 PTS)

1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded

15 ounces whole tomatoes

10 ounces enchilada sauce

1 medium onion -- chopped

4 ounces chopped green chilies

1 clove garlic -- minced

2 cups water

14 1/2 ounces fat-free chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon ground black pepper

1 whole bay leaf

6 whole corn tortillas

2 tablespoons vegetable oil

1 tablespoon chopped cilantro

Parmesan cheese -- for garnish

In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings.

Per Serving: 235 Calories; 9g Fat; 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 510mg Sodium.

Crockpot Chicken Tortilla Soup #2 (3 Points)

16 Ounces Chicken Breast Halves Without Skin – cubed

30 Ounces Black Beans, Canned – undrained

30 Ounces Mexican-style Stewed Tomatoes – canned

1 Cup Salsa

4 Ounces Chopped Green Chiles

14 1/2 Ounces Tomato Sauce

2 Cups Reduced Fat Cheddar Cheese

Tortilla Chips

Combine all ingredients except cheese and tortilla chips into slow cooker. Cover and cook on low 8 hours. To serve, put a handful of chips into each individual bowl. Ladle soup over chips. Top with 1/4 cup cheese.

Per Serving (excluding unknown items): 248 Calories; 4g Fat (13.2% calories from fat); 25g Protein; 27g Carbohydrate; 9g Dietary Fiber; 32mg Cholesterol; 1215mg Sodium.
Serving Ideas : Would be good with a dollop of sour cream too.

Might also add minced garlic and cilantro to soup. Could use Monterey Jack cheese instead of the Cheddar.

Crock-Pot Chili (5 Points)

1 pound 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 15oz can kidney beans -- drained

1 14.5oz can Mexican-style stewed tomatoes with jalapeno peppers and spices -- undrained

6 tablespoons shredded reduced-fat extra-sharp cheddar cheese

Cook the ground round in a large nonstick 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. Yield: 6 servings (serving size: 1-1/4 cups chili and 1 tablespoon cheese).

Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1-1/2 hours.

NUTRITIONAL INFORMATION: CALORIES 243; FAT 5.6g; PROTEIN 25.5g; CARB 22.9g; FIBER 3.1g; CHOL 49mg; IRON 4.1mg; SODIUM 637mg; CALC 154mg Points = 5

Crockpot Colorful Chicken Stew (2 Points)

1 lb. boneless skinless chicken breasts, cubed

1 (14 1/2 oz.) can Italian diced tomatoes, undrained

2 medium potatoes, peeled and cut into 1/2-inch cubes

5 medium carrots, chopped

3 celery ribs, chopped

1 large onion, chopped

1 medium green bell pepper, chopped

2 (4 oz.) cans mushroom stems and pieces, drained

2 low-sodium chicken bouillon cubes

Artificial Sweetener equal to 2 tsp. Sugar

1 tsp. chili powder

1/4 teaspoon pepper

1 tablespoon cornstarch

2 cup cold water

In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.

Makes 6 servings. Calories..123..Fat..1 g..Carbs..16 g..Protein..11 g...Sodium...209 mg ...Fiber...3 g. Points: 2

Crockpot Company Chicken Casserole (6 Points)

8 ounces noodles

3 cups boneless skinless chicken breasts -- cooked, diced

1/2 cup celery -- diced

1/2 cup green pepper -- diced

1/2 cup onion -- diced

4 ounces mushrooms -- canned, drained

1/2 cup nonfat chicken broth

1/2 cup fat-free Parmesan cheese

1 can cream of chicken soup --melted

1 cup sharp cheddar cheese -- grated

1/2 teaspoon basil

1 1/2 cups lowfat cottage cheese – small curd

2 1/2 cups water

Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours.

Per serving: 467.3 cal, 11.7g (23.4%) fat, 1.7g fiber, 824mg sodium

Crockpot Creamy Chicken Fettuccine (5 Points)

1 1/2 pounds boneless skinless chicken breasts -- cut into cubes

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon pepper

1 10-3/4 ounce can condensed cream of chicken soup – undiluted

1 10-3/4 ounce can condensed cream of celery soup – undiluted

4 ounces process American cheese – cubed

1 2-1/4 ounce can sliced ripe olives – drained

1 2 ounce jar diced pimientos -- drained, optional

1 16 ounce package spinach fettuccine or spaghetti

Thin breadsticks – optional

Place the chicken in a slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken juices run clear. Stir in cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with the chicken and breadsticks if desired.

Makes 6 servings. Calories...210...Fat...7.1 g...Carbs...8 g...Protein...26 g...Sodium...856 mg...Fiber...0.2 g. Points: 5

Crockpot Easy French Dip Sandwiches (6.5 Points)

3 pounds fresh beef brisket (not corned beef)

1 1.3oz pkg dry onion soup mix

1 10.5 oz can condensed beef broth

8 mini baguettes or sandwich buns

Place beef in 3 1/2 to 6 quart slow cooker. Mix dry soup mix and beef broth; pour over beef.

Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Skim fat from liquid. Remove beef; cut across grain into thin slices. Cut each baguette horizontally in half. Fill baguettes with beef; cut in half. Serve with broth for dipping.

Makes 8 sandwiches 1 sandwich = 270 calories Fat 10g/Cholesterol 60mg/Sodium 20mg/Carbohydrate 20g/Fiber 1g/protein 26g Weight Watcher's Points: 6.5

Crockpot Family Favorite Pot Roast

2 1/2 pounds beef bottom round roast

2 teaspoons olive or vegetable oil

3 medium potatoes -- cut into 2" pieces

2 1/2 cups baby-cut carrots

2 cups sliced mushrooms

1 medium stalk celery -- sliced

1 medium onion -- chopped

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme leaves

1 14.5 oz can diced tomatoes -- undrained

1 10.5 oz can condensed beef consommé or broth

1 5.5 oz can eight-vegetable juice

1/4 cup Gold Medal all-purpose flour

Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally; until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4 to 5 quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef.

Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender. Remove beef and vegetables from slow cooker, using slotted spoon; place on serving platter and keep warm. Skim fat from beef juices in slow cooker if desired. Remove 1/2 cup of the juices from the slow cooker; mix with flour until smooth using wire whisk. Gradually stir flour mixture into remaining juices in slow cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables.

Nutrition Info: 1 serving = 255 calories Fat 6g/Cholesterol 75mg/Sofium 880mg/Carbohydrate 24g/Fiber 4g/Protein 32g Weight Watcher's Points: 5

Crockpot Green Chili Chicken Stew (4 Points)

5 whole boned and skinned chicken breast halves -- cut in 1" cubes

1 1/4 Teaspoons ground cumin

1 Teaspoon dried sage

2 Large onions -- chopped

2 Cloves garlic -- minced

1 Tablespoon cider vinegar

6 Small red potatoes -- quartered

3 whole poblano peppers -- seeded and diced

10 tomatillos -- husked, chopped

1 1/2 Cups fat-free chicken broth

1/2 Cup chopped cilantro

The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine. Combine all ingredients except cilantro in crockpot. Cover and cook on low setting for 8-10 hours. Serve garnished with chopped cilantro.

Per Serving: 220 Calories; 2g Fat; 29g Protein; 24g Carbohydrate; 4g Dietary Fiber; 57mg Cholesterol; 199mg Sodium.

Crockpot Ham and Lima Beans (6 PTS)

1 pound dry lima beans – soaked overnight

1 whole chopped onion

1 whole green pepper -- chopped

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon pepper

1/4 pound extra lean ham or bacon (up to 1/2 lb) -- cut in small pieces

1 cup water

1 can tomato soup

Put all ingredients in crock-pot. Stir well. Cover and cook on low for 7 to 10 hours, high 4 to 5 hours. Can be served with hot corn bread.

Per Serving: 309 Calories; 2g Fat; 21g Protein; 54g Carbohydrate; 15g Dietary Fiber; 9mg

Cholesterol; 757mg Sodium.

Crockpot Home-Style Turkey Dinner (7 Points)

3 medium Yukon gold potatoes – cut into 2" pieces

3 turkey thighs -- skin removed

1 12oz jar home-style turkey gravy

2 tablespoons Gold Medal all-purpose flour

1 teaspoon parsley flakes

1/2 teaspoon dried thyme leaves

1/8 teaspoon pepper

1 1lb bag frozen baby bean and carrot blend -- thawed and drained

Place potatoes in 3 1/2 to 6 quart slow cooker; arrange turkey on top. Mix remaining ingredients except vegetables until smooth; pour over mixture in slow cooker. Cover and cook on low heat setting 8 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut. Stir in vegetables.

Cover and cook on low heat setting about 30 minutes or until vegetables are tender. Remove turkey and vegetables from slow cooker, using slotted spoon. Stir sauce; serve with turkey and vegetables.

Nutrition Info: 1 Serving = 335 calories Fat 8g/Cholesterol 155mg/Sodium/450 mg/Carbohydrate 26g/Fiber 4g/protein 44g Weight Watcher's Points = 7

Crockpot Italian Chicken (3 Points)

4 Whole Boneless Skinless Chicken Breast Halves

16 ounces Tomatoes -- (or 2-3 fresh tomatoes)

1 Whole onion -- sliced

1 Teaspoon Italian seasoning

1 Whole Green Bell Pepper -- seeded and chopped

Salt And Pepper -- to taste

Throw it all in the crock pot and cook on low 8-10 hours.

Per serving: 171 Calories; 2g Total Fat; 29g Protein; 9g Carbohydrate; 68mg Cholesterol; 88mg Sodium 3 Points

Crockpot Italian Chicken #2(est. 4 Points)

servings: 12

Estimated points per serving: 4 (including lite bun)

3lb frozen boneless, skinless chicken breast (thawed)

1 envelope Good Seasons Italian Dressing (dry not made) I used their low fat one

1 envelope Onion Soup Mix (dry not made)

1 tsp. garlic or minced garlic (I used fresh)

1 jar pepperoncini Mild or Hot (your choice)

Put all chicken in a crockpot sprayed with Pam. In a bowl mix remaining ingredients (with pepperoncini juice and all) together, being careful not to break up the peppers. Pour all over chicken and cook for 8 to 9 hours on low. No peeking. When done pick out the peppers and put in a serving dish to use on sandwiches for those who like hotter sandwiches. Using a sturdy spoon break apart the chicken, it is very very tender. Serve 1/2 cup on a Healthy Lite bun and the whole sandwich is only 4 points. Drain off most of the juices, add BBQ sauce for great BBQ sandwiches the next day. Freeze in little containers to have in a pinch.

Crockpot Lemon Chicken (8 PTS)

6 whole boneless skinless chicken breasts

1/2 cup all-purpose flour

1 teaspoon salt

1 tablespoon balsamic vinegar

3 tablespoons ketchup

3 tablespoons brown sugar

6 oz frozen lemonade concentrate

2 tablespoons cornstarch

1/4 cup water

Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.

Per Serving: 384 Calories; 3g Fat; 56g Protein; 30g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 601mg Sodium.

Crockpot Meatloaf Recipe (7 Points)

l LB extra lean ground beef

1 LB ground turkey

2 cups soft breadcrumbs

1/2 cup Marinara sauce

1 whole egg

2 Tablespoons Dried Onion - chopped

1 1/4 teaspoon salt

1 Teaspoon Garlic Salt

1/2 teaspoon dried Italian seasoning..crushed

¼ teaspoon Garlic Powder

1/4 teaspoon pepper

2 Tablespoons Marinara Sauce

Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. In a large bowl, mix ground beef, ground turkey, bread crumbs, 1/2 cup marinara sauce, egg, onion, salt, garlic salt, Italian herbs, garlic powder and pepper until well blended. Shape into a loaf. Place in slow cooker on top of foil. Spread 2 tablespoons marinara sauce over top. Cover tightly and cook on LOW for 5 to 6 Hours or on HIGH for 2 1/2 to 3 hours. Use ends of foil to lift out meat loaf and transfer to a serving platter.

Yield: 8 slices Per serving: 271 Calories (kcal); 16g Total fat

Crockpot Mexican Pork (6 Points)

1 pound pork boneless loin roast – cut into 1" pieces

1 20 oz jar salsa

1 4oz can chopped green chiles -- drained

1 15oz can black beans -- rinsed and drained

1 cup shredded Monterey jack cheese -- if desired

Mix pork, salsa and chiles in 3 1/2 to 4 quart slow cooker. Cover and cook on low heat setting 6 to 8 hour or until pork is tender. Stir in beans. Cover and cook about 5 minutes or until hot. Sprinkle with cheese.

1 serving = 345 calories/Fat 10g/Cholesterol 75mg/Sodium 900 mg/Carbohydrate

37g/Fiber 10g/Protein 37g

Weight Watcher's Points = 6

Crockpot Multi-Bean Soup (2 Points)

5 14.5oz cans chicken or vegetable broth

1 20oz package 15 or 16 dried bean soup mix -- sorted and rinsed

4 medium carrots -- chopped

3 medium stalks celery -- chopped

1 large onion -- chopped

2 tablespoons tomato paste

1 teaspoon salt

1 teaspoon Italian seasoning

1/2 teaspoon pepper

1 14.5oz can diced tomatoes -- drained

Mix all ingredients except tomatoes in 5 to 6 quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until beans are tender. Stir in tomatoes. Cover and cook on high heat setting about 15 minutes or until hot.

Per Serving: 25 Calories; trace Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. NOTES : Weight Watcher's Points: 2

Crockpot Pork Chop Supper (6 Points)

6 pork loin or rib chops -- 1/2 inch thick

6 medium new potatoes -- cut into eighths

1 10.75 oz can condensed cream of mushroom soup

1 4oz can mushroom pieces and stems -- drained

2 tablespoons dry white wine

1/4 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

3 tablespoons Gold Medal all-purpose flour

1 tablespoon diced pimientos

1 10oz pkg frozen green peas -- rinsed and drained

Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown. Place potatoes in 3 1/2 to 6 quart slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes. Place pork on potatoes, cover with remaining soup mixture. Cover and cook on low heat setting 6 to 7 hours or until pork is tender. Remove pork; keep warm. Stir pimientos and peas into slow cooker. Cover and cook on low heat setting about 15 minutes or until peas are tender. Serve with pork.

1 serving = 275 calories/fat 11g/cholesterol 65mg/sodium 520mg/carbohydrate 21g/fiber 4g/protein 27g Weight Watcher's Points = 6

Crockpot Potato Chowder (2 Points)

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

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. 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..

Crockpot Pulled-Pork Fajitas (8.5 Points)

1 2 1/2 pound pork boneless loin roast

1 medium onion -- thinly sliced

2 cups barbecue sauce

3/4 cup salsa

3 tablespoons chili powder

1 tablespoon Mexican seasoning

9 flour tortillas

Remove excess fat from pork. Place pork in 3 1/2 to 6 quart slow cooker; arrange onion on top. Mix remaining ingredients except tortillas; pour over pork. Cover and cook on low heat setting 8 to 10 hours or until pork is very tender. Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Pour sauce into bowl; stir in pork. Spoon filling onto tortillas; roll up.

1 serving = 395 calories/fat 15g/cholesterol 80mg/sodium 790mg/carbohydrate 35g/fiber 4g/protein 34g Weight Watcher's Points = 8.5

Crockpot Savory Chicken and Vegetables (4 Points)

8 boneless, skinless chicken thighs

2 cups chicken broth

1 teaspoon salt

1/4 teaspoon pepper

8 ounces pearl onions

6 slices bacon -- cooked and crumbled

2 cloves garlic -- finely chopped

Bouquet Garni -- See below

1 1lb bag baby-cut carrots

1 pound small whole button mushrooms

2 tablespoons Gold Medal all-purpose flour

2 tablespoons cold water

Place chicken in 5 to 6 quart slow cooker. Add remaining ingredients except mushrooms, flour and water. Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and water; stir into chicken mixture. Cover and cook on high heat setting 30 minutes or until thickened.

For Bouquet Garni: Tie 4 sprigs parsley, 2 bay leaves and 1 teaspoon dried thyme leaves in cheesecloth bag or place in tea ball.

Per Serving: 46 Calories; 3g Fat; 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 601mg Sodium.

NOTES : Weight Watcher's Points: 4

Crockpot Soup (6.7 Points)

1 whole green pepper -- (or red), chopped

1 whole onion -- chopped

16 ounces ground beef sirloin (90/10)

14 1/2 ounces Chicken broth, Swanson, 100% Fat Free

15 1/2 ounces pinto beans, canned

15 ounces corn, canned

15 ounces pork and beans

1 ounce chili seasoning mix -- (1 pkg.)

29 ounces tomatoes, canned -- (2 cans), chopped

3 ounces elbow macaroni -- dry weight

Spray Dutch oven with Pam. Brown ground beef, green pepper and onion. Add all other ingredients except macaroni. Simmer (or cook in crockpot) until flavors have mingled well. 20 minutes before serving, add elbow macaroni. Cook until macaroni is tender.

Serves 8 (1 3/8 cups each).

6.7 Points (w\ 4 g fiber limit) 344 cal, 8 g fat, 8 g fiber, 21 g prot, 45 g carb, 893 mg sod, 87 mg calc

Crock Pot Soup #1 (1 Point)

1 Point per serving

1 can chicken broth

1 chopped onion

1 red bell pepper

1 can pinto beans

1 can corn – drained

1 can pork and beans

1 package chili seasoning mix

2 cans chopped tomatoes

Put all ingredients in crock pot and simmer all day. Each serving: 1 1/2 C.

Crockpot Sour Cream Salsa Chicken (3 Points)

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 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

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

Crockpot Split Pea Soup (8 PTS)

2 1/2 cups split peas

1 1/2 cups extra lean ham -- diced

1 tablespoon reduced-calorie margarine

1 tablespoon oil

2 whole carrots -- peeled and diced

1 medium potato -- peeled and diced

1 whole onion -- diced

4 cups water

2 cups fat-free chicken broth

to taste salt and pepper

Sauté diced onion in butter and oil until golden. Place onion and the rest of the ingredients in a crockpot, cover, cook on medium for 8-10 hours. Time may be slightly longer at higher altitudes.

Per Serving: 392 Calories; 6g Fat; 31g Protein; 58g Carbohydrate; 22g Dietary Fiber; 16mg Cholesterol

Crockpot Swiss Steak (4 Points)

3 tablespoons Gold Medal all-purpose flour

1 teaspoon ground mustard

1/2 teaspoon salt

1 1/2 pounds beef boneless round, tip or chuck steak -- cut into 6 pieces

2 tablespoons vegetable oil

1 large onion -- sliced

1 large bell pepper -- sliced

1 14.5oz can diced tomatoes -- undrained

2 cloves garlic -- finely chopped

Mix flour, mustard and salt. Coat beef with flour mixture. Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 15 minutes, turning once, until brown. Place beef in 3 1/2 to 6 quart slow cooker; top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 7 to 9 hours or until beef is tender.

1 serving = 190 calories Fat 7g/Cholesterol 60mg/Sodium 340mg/Carbohydrate 10g/Fiber 2g/protein 24g Weight Watcher's Points: 4

Crockpot Tuscan Pasta (4 Points)

1 pound boneless skinless chicken breast -- cut into 1" pieces

15 ounces red kidney beans, canned -- rinsed and drained

15 ounces tomato sauce – canned

29 ounces Italian-style tomatoes – stewed, 2 - 14 1/2 ounce cans

4 1/2 ounces mushrooms, canned – drained

1 medium green bell pepper – chopped

1/2 cup chopped onion

1/2 cup chopped celery

4 cloves garlic – minced

1 cup water

1 teaspoon dried Italian seasoning

6 ounces spaghetti -- thin, uncooked, broken into halves

Place all ingredients except spaghetti in crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender.

Per serving: 247 Calories (kcal); 1g Total Fat; 21g Protein; 37g Carbohydrate; 33mg Cholesterol; 843mg Sodium 7 grams fiber 4 POINTS

CrockPot Vegetable Pasta

2 teaspoons margarine

1 zucchini -- 1/4" slice

1 yellow squash -- 1/4" slice

2 carrots -- thinly sliced

1 1/2 cups mushrooms -- fresh, sliced

1 package broccoli – cuts

4 green onions – sliced

1 clove garlic – minced

1/2 teaspoon basil – dried

1/4 teaspoon salt

1/2 teaspoon pepper

1 cup Parmesan Cheese – grated

12 ounces fettucine

1 cup lowfat mozzarella cheese – shredded

1 cup 2% low-fat milk

2 egg yolk

Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and Parmesan in the crock-pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes. Serves 6.

Per serving: 431 Calories; 12g Fat (25% calories from fat); 23g Protein; 58g Carbohydrate; 95mg Cholesterol; 493mg Sodium

Cuban Black Beans (7points)

1 pound dried black beans -- sorted and rinsed

1 cup onion -- chopped (1 large)

1 1/2 cups bell pepper -- chopped (1 large)

5 cloves garlic -- finely chopped

14 1/2 ounces diced tomatoes -- undrained (1 can)

5 cups water

2 tablespoons olive oil -- (or vegetable oil)

4 teaspoons ground cumin

2 teaspoons jalapeno chile pepper -- finely chopped

1 teaspoon salt

2 bay leaves, whole

Combine all ingredients in crockpot. Cook on high for 6-8 hours. Remove bay leaves before serving. Serve over hot cooked rice. Garnish with diced hard boiled egg, hot sauce, and/or diced red onion.

Per serving: 341 Calories; 6g Total Fat; 18g Protein; 57g Carbohydrate; 0mg Cholesterol; 375mg Sodium

Drunken Rosemary Chicken with Basmati Rice

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

Rinse thighs and pat dry. Pull off and discard skin; trim off and discard lumps of fat. Sprinkle thighs lightly with salt and pepper. Place thighs in a 41/2-quart or larger electric slow-cooker. Sprinkle with garlic and chopped rosemary; pour wine and broth over chicken. Cover and cook until meat pulls easily from the bone, about 5 hours on low, 3 hours on high. 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.

Easiest Crock Pot Chicken (1.5 PTS)

1 Package chicken breast halves

1 Can 98% fat-free cream of mushroom soup

1 Can 98% fat-free cream of chicken soup

Skin chicken pieces (or use boneless, skinless chicken breasts). Place in crockpot. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce - remove bones. Serve over hot rice.

Per Serving: 62 Calories; 3g Fat; 8g Protein; trace Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 26mg Sodium.

Easy Baked Beans (2 Points)

2 cans (28 oz. each) vegetarian baked beans, drained

1 med. onion, chopped (1/2 cup)

2/3 cup barbecue sauce

1/2 cup packed brown sugar

2 tbsp. ground mustard (dry)

Mix all ingredients in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 4 to 5 hrs. (or HIGH 2 2 1/2 hrs.) or until desired consistency. Per serving: cal 190, fat 1g, sat fat 0g, chol 0mg, sod 940mg, carb 43g, fiber 8g, prot 10g Points: 2 Makes 10 servings

Easy Cassoulet (4.5 PTS)

8 ounces skinless boneless chicken thighs

2 medium carrots -- cut in 1/2" pieces

1 medium red or green sweet pepper -- cut in 1/2" pieces

1 cup onions -- chopped

3 cloves garlic -- minced

30 ounces white kidney beans or great northern -- rinsed and drained

14 1/2 ounces Italian-style stewed tomatoes -- undrained

8 ounces smoked turkey sausage, fully cooked – halved lengthwise & --cut in 1/2" slices

1 1/2 cups dry white wine or chicken broth

1 tablespoon parsley, fresh -- snipped

1 teaspoon thyme, dried -- crushed

1/4 teaspoon ground red pepper

1 bay leaf

Rinse chicken; pat dry. Cut chicken into 1" pieces. Place carrots, sweet pepper, onion, garlic, beans, tomatoes, chicken, and sausage in a 3 1/2, 4 or 5 quart crockery cooker. Combine chicken broth or wine, parsley, thyme, red pepper, and bay leaf in a bowl. Add to crockery cooker. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Discard bay leaf. Per serving: 259 cals; 7g total fat; 44mg chol; 974mg sodium; 31g carb; 8g dietary fiber;

Easy Hearty Turkey Chili (3 Points)

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.

Easy Italian Vegetable Soup (1 Points)

14 1/2 ounces diced tomatoes -- undrained (1 can)

10 1/2 ounces condensed beef broth -- undiluted (1 can)

8 ounces sliced mushrooms

1 medium zucchini -- thinly sliced

1 medium green bell pepper – chopped

1 medium yellow onion – chopped

1/3 cup dry red wine – OR 1/3 cup beef broth

1 1/2 tablespoons dried basil leaves

2 1/2 teaspoons sugar

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

4 ounces shredded mozzarella cheese -- (1 cup), optional

Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours. Stir oil and salt into soup. Garnish with cheese, if desired. Makes 5 to 6 servings.

Per Serving: 92 Calories; 3g Fat; 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 454mg Sodium.

Eight Layer Casserole (8 Points)

Makes 4-5 servings

1/2 lb. lean ground beef

2 tbsp. imitation bacon bits

1 small onion, chopped

1 (15 oz.) can tomato sauce

1/2 cup water

1/2 tsp. chili powder

1/4 tsp. Salt

1/4 tsp. ground black pepper

2/3 cup long-grain rice

1 (8 3/4 oz.) can whole-kernel corn, drained

1/2 cup chopped green bell pepper

Crumble beef evenly over bottom of a 3 1/2 qt. slow cooker. Sprinkle with bacon bits, then onion. In a med. bowl, combine tomato sauce, water, chili powder, salt and black pepper; pour half over beef and onion layers. Sprinkle rice evenly over top, then corn. Top with remaining tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hrs. or until rice is tender.

Per serving: 365 cal, 47g carb, 16g prot, 13g fat, 5g sat fat, 42mg chol, 1071mg sod Points per serving: 8

Family Favorite Chili (7 Points)

Makes 8 servings

2 lbs. ground beef

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped

1 can (28 oz.) diced tomatoes, undrained

11 can (15 oz.) tomato sauce

2 tbs. chili powder

1 1/2 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. pepper

1 can (15 or 16 oz.) kidney or pinto beans, rinsed and drained

Cook beef in 12" skillet over med. heat, stirring occasionally, until brown; drain. Mix beef and remaining ingredients except beans in 3 1/2 to 6 qt slow cooker. Cover and cook on LOW 6 to 8 hrs. (or HIGH 3 to 4 hrs.) or until onion is tender. Stir in beans. Cover and cook on HIGH for 15-20 min. or until slightly thickened.

Per serving: cal 335, fat 17g, sat fat 7g, chol 65mg, sod 820mg, carb 24g, fiber 6g, prot 28g Points: 7

Forgotten Minestrone (5 Points)

1 pound round steak -- cut in 2" pieces., lean

6 cups water

1 28 oz can canned tomatoes -- cut up, undrained

2 beef bouillon cubes

1 medium onions – chopped

2 tablespoons dried parsley

1/2 teaspoon salt – optional

1 1/2 teaspoons thyme

1/2 teaspoon pepper

1 medium zucchini -- thinly sliced

1 16 oz can garbanzo beans -- rinsed & drained

1 cup elbow macaroni -- or small shells

1/4 cup grated parmesan cheese – optional

In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese if desired. W.W. Points = 5 per 1-1/2 cups.

Frankfurters with Macaroni and Cheese (5.5 Points)

4 cups cooked elbow macaroni, rinsed and drained

1 1/2 cups (1 12 fluid once can) Carnation Evaporated Skim Milk

1 cup skim milk

2 tablespoons dried onion flakes

1 teaspoon dried parsley flakes

2 cups (8 ounces) shredded Kraft reduced-fat Cheddar cheese

8 ounces Healthy Choice 97 percent fat-free frankfurters, diced

In a slow cooker sprayed with butter-flavored cooking spray, combine macaroni, evaporated skim milk, skim milk, onion flakes and parsley flakes. Add Cheddar cheese and frankfurters. Mix well to combine. Cover and cook on low for 3 to 4 hours. Mix well before serving.
Serves 8 (1 cup).

Each serving equals: 246 calories, 6 grams fat, 18 grams protein, 30 grams carbohydrates, 525 milligrams sodium, 371 milligrams calcium and 1 gram fiber. POINTS: 5.5

Hint: 2 2/3 cups uncooked elbow macaroni usually cooks to about 4 cups.

Garlic Pork Roast (5 PTS)

3 1/2 pounds pork boneless loin roast

1 tablespoon vegetable oil

1 teaspoon salt

1/2 teaspoon pepper

1 medium onion -- sliced

3 cloves garlic -- peeled

1 cup fat-free chicken broth or water

Trim excess fat from pork. heat oil in 10 inch skillet over medium high heat. cook pork in oil about 10 minutes turning occasionally, until brown on all sides. Sprinkle with salt and pepper. Place onion and garlic in 3 ½ to 6 quart slow cooker. Place pork on onion and garlic. Pour broth over pork. Cover and cook on low heat setting for 8-10 hours or until pork is tender.

Per Serving; 203 Calories; 8g Fat; 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 322mg Sodium.

Glow Pork Chops (3.5 PTS)

5 whole pork loin chops -- (5 to 6)

1/4 cup brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

8 ounces tomato sauce

29 ounces cling peach halves

1/4 cup vinegar

to taste Salt and pepper

Lightly brown pork chops on both sides. Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops with salt and pepper. Arrange chops in crockpot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook 4 to 6 hours.

5-6 servings Per Serving: 176 Calories; 4g Fat; 17g Protein; 18g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 268mg Sodium.

Ginger Pork Wraps (5 PTS)

3 tbs. grated gingerroot

3 tbs. honey

2 1/2 pounds boneless pork loin roast -- trimmed of fat

1/4 cup hosin sauce

3 cups purchased coleslaw blend

2 tbs. rice vinegar

12 whole fat-free flour tortilla -- (8-10") heated

In 3 1/2 to 4 qt. slow cooker, combine gingerroot and honey; blend well. Add pork roast; turn to coat with honey mixture. Cover; cook on low setting for 6-8 hrs. Remove roast from slow cooker. With 2 forks, shred pork; return to slow cooker. Stir in hoisin sauce. In med. bowl, combine coleslaw blend and vinegar; toss to mix well. To serve, spread about 1/3 cup pork mixture down center of each warm tortilla. Top each with 1/4 cup coleslaw mixture. Roll up each tightly.

12 sandwiches Per Serving: 242 Calories; 10g Fat; 16g Protein; 22g Carbohydrate; 6g Dietary Fiber; 49mg Cholesterol; 291mg Sodium.

Ham and Potatoes au Gratin (3 Points)

2 full cups diced extra-lean ham

4 cups diced raw potatoes

1 cup chopped onion

3/4 cup shredded reduced-fat Cheddar Cheese

1 (10 3/4 ounce) can Healthy Request

Cream of Celery Soup

1/8 tsp. black pepper

1 tsp. dried parsley flakes

1 tsp. prepared yellow mustard

Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle Cheddar cheese evenly over top. In a small bowl, combine celery soup, black pepper, parsley flakes, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving.

Serves 6 (1 cup) 181 calories, 5 gam Fat, 3 gm Fiber 3 Points for 1 Cup

Hamburger and Noodle Soup (6 Points)

Makes 6 (1 1/3 cup) servings

1 lb. lean or extra-lean ground beef

1 med. onion, coarsely chopped

1 stalk celery, cut into 1/4" slices

1 )1.15 oz.) pkg. dry beefy mushroom soup mix

1 (14.5 oz.) can diced tomatoes, undrained

3 cups water

1/2 tsp. Salt

1/4 tsp. Pepper

2 cups frozen mixed vegetables, thawed and drained

2 oz. (1 cup) uncooked fine egg noodles

Brown ground beef in large skillet until thoroughly cooked, stirring frequently. Drain well. In 4-6 qt. slow cooker, combine cooked ground beef and all remaining ingredients except mixed vegetables and noodles; mix well. Cover; cook on LOW for 6-8 hrs.

About 20 min. before serving, add thawed vegetables and egg noodles to soup; mix well. Increase heat setting to HIGH; cover and cook an additional 15-20 min. or until vegetables are crisp-tender and noodles are tender.

Per serving: Cal 260, fat 11g, sat fat 4 g, chol 55 mg, sod 720 mg, carb 22 g, fib 3 g, prot 17 g Points: 6

Ham Potluck Bake (3 Points)

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

In a slow cooker container, combine carrots, potatoes, ham, and onion flakes. Add mushroom soup, skim milk, black pepper, and Cheddar cheese. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Stir well before serving. Divide into 6 servings. 3 Points Each Serving

Hearty Italian Spaghetti Dinner

12 ounces pork loin, lean, boneless -- trimmed of fat, cut into 1x 1/4" strips (4-4 oz.)

1 cup onion -- finely chopped

1/2 cup sun-dried tomatoes -- cut up

1 tablespoon dried parsley

1 tablespoon dried Italian seasoning

1/2 teaspoon salt

4 cloves garlic -- minced

28 ounces crushed tomatoes -- with puree, undrained (1 can)

8 ounces tomato sauce -- (1 can)

12 ounces spaghetti -- uncooked

In 3-1/2 or 4 quart Crock-Pot Slow Cooker, combine all ingredients except spaghetti; mix well. Cover; cook on low setting for at least 7 hours or until pork is no longer pink and onions are tender. Cook spaghetti to desired doneness as directed on package. Drain. Serve pork mixture over spaghetti.

6 servings Per Serving: 356 Calories; 4g Fat; 21g Protein; 60g Carbohydrate; 6g Dietary Fiber; 26mg Cholesterol; 696mg Sodium. NOTES : WW Points = 6

Hearty Meatball Chowder (3 Points)

3 WW points for 1 cup Serving Size : 12

1 cup water

2 cans tomato soup

1 1/2 cups potatoes -- diced

1 can diced tomatoes

11 1/2 ounces V-8® vegetable juice -- 1/ 11.5 oz. can

1 can corn -- whole kernal

1 can green beans -- cut

1/2 teaspoon thyme -- dried

1/4 teaspoon pepper

1 pound ground beef, extra lean

1 teaspoon garlic -- minced

Mix beef and garlic. Make 1/2" meat balls & brown. Place meatballs and all other ingredients in crockpot and set on low for 6-8 hours.

Herbed Turkey and Wild Rice Casserole (6 Points)

6 slices bacon, cut into 1/2" pcs.

1 lb. turkey breast tenderloins, cut into 3/4" pcs.

1 med. onion, chopped (1/2 cup)

1 med. carrot, sliced (1/2 cup)

1 med. stalk celery, sliced (1/2 cup)

2 cans (14 1/2 oz.each) ready-to-serve chicken broth

1 can (10 3/4 oz.) condensed cream of chicken soup

1/4 tsp. dried marjoram leaves

1/8 tsp. pepper

1 1/4 cups uncooked wild rice, rinsed and drained

Cook bacon in 10" skillet over med. heat, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook, 2 min., stirring occasionally; drain. Beat 1 can of the broth and the soup in 3 1/2 qt. slow cooker, using wire whisk, until smooth. Stir in the remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice. Cover and cook on HIGH 30 min. Reduce heat to LOW. Cook 6-7 hrs. or until rice is tender and liquid is absorbed.

Per serving: cal 320, fat 8g, sat fat 3g, chol 60mg, sod 1140mg, carb 36g, fiber 3g, prot 29g Points: 6 Makes 6 servings

Herbed Turkey Breast (7 Points)

1 turkey breast, boneless and skinless (5 lb)

2 T butter or margarine (change to light butter)

1/4 c garden vegetable flavored cream cheese (probably could get light/FF)

1 T low sodium soy sauce

1 T fresh parsley -- minced

1/2 t basil -- dried

1/2 t sage -- dried

1/2 t thyme -- dried

1/4 t ground black pepper

1/4 t garlic powder

Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Makes 8 servings.

Nutritional information: 343 calories, 5 gr fat, 70 gr protein, trace carbohydrates, 184 mg cholesterol, 244 mg sodium, trace fiber.

Hot Crab Dip (2 Points)

Makes 5 cups

1/2 cup skim milk
1/3 cup salsa
3 pkgs. (8 oz. each) light cream cheese, cubed
2 pkgs. (8 oz. each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 oz.) chopped green chilies

Combine milk and salsa. Transfer to a slowcooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on LOW for 3-4 hrs., stirring every 30 min.

Per (1/4 cup) serving: 80 cal, 385mg sod, 23mg chol, 5g carb, 7g prot, 3g fat Points: 2

Hot Fudge Crockpot Cake (4 Points)

3 c. skim milk

1 box sugar free cook and serve chocolate pudding

1 box Super Moist chocolate fudge cake mix

1 1/3 c. water

1/2 c. applesauce

6 egg whites

Spray a crockpot container with nonfat cooking spray. Whisk skim milk with dry pudding mix in crockpot until dissolved. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended. Very gently pour cake mixture over pudding mixture. DO NOT MIX! Cover and cook on HIGH for 2 1/2 hours. Serve hot Serves 15 WWPoints 4

Hot Texas Chili Soup 3 Points

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

Hungarian Goulash (9 PTS)

2 tablespoons vegetable oil

2 pounds beef stew meat cut into inch pieces

1 large onion sliced

14 1/2 ounces fat-free beef broth

6 ounces tomato paste

2 cloves garlic finely chopped

1 tablespoon Worcestershire Sauce

1 tablespoon paprika

1 teaspoon salt

1/4 teaspoon caraway seed if desired

1/4 teaspoon pepper

1/4 cup cold water

3 tablespoons all-purpose flour

1 medium bell pepper cut into strips

8 cups hot cooked noodles for serving

Heat oil in 10 inch skillet over medium high heat. Cook beef in oil about 10 minutes, stirring occasionally until brown; drain. Place beef and onion in 3 1/2 to 6 quart slow cooker. Mix broth, tomato paste, garlic, Worcestershire Sauce, paprika, salt, caraway seed and pepper; stir into beef mixture. Cover and cook on low heat setting 8-10 hours until beef is tender. Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting 30 minutes. Serve goulash over noodles.

Per Serving: 417 Calories; 13g Fat; 38g Protein; 37g Carbohydrate; 3g Dietary Fiber; 108mg

Cholesterol; 610mg Sodium.

Italian Beef and Green Pepper Sandwiches (7 Points)

Makes 6 sandwiches

2 lb. fresh beef brisket

1 tbs. vegetable oil

1 can (10 1/2 oz.) condensed beef broth

2 cloves garlic, finely chopped

1 tsp. dried oregano leaves

1 tsp. dried basil leaves

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. crushed red pepper

2 med. green bell peppers, cut into

1/4" strips

12 slices crusty Italian or French

bread, each about 1" thick

Trim excess fat from beef. Heat oil in 10" skillet over med.-high heat. Cook beef in oil about 10 min., turning occasionally, until both sides are brown. Place beef in 3 1/2 to 6 qt. slow cooker. Mix remaining ingredients except bell peppers and bread; pour over beef. Cover and cook on LOW 8-10 hrs. or until beef is tender. Remove beef to cutting board; cut into thin slices. Skim fat from beef juices in cooker. Stir bell peppers into juices. Cover and cook on HIGH 15 min. Return beef slices to cooker. Place 2 slices of bread on each plate. Spoon beef mixture over bread.

Per sandwich: cal 300, fat 11g, sat fat 4g, chol 65mg, sod 720mg, carb 23g, fiber 2g, Points: 7

Italian Bow Tie Supper (5.5 Points)

1/2 Pound Extra Lean Ground Beef --browned and drained

1 Medium Onion – chopped

1 Clove Garlic – minced

8 Ounces Tomato Sauce

14 1/2 Ounces Canned Tomatoes – stewed

1 Teaspoon Dried Oregano

1 Teaspoon Italian Seasoning

Salt And Pepper -- to taste

8 Ounces Pasta -- cooked and drained

10 Ounces Frozen Spinach -- thawed and drained

1 Cup Mozzarella Cheese, Part Skim Milk – shredded

1/2 Cup Fat-free Parmesan Cheese –grated

Place all ingredients, EXCEPT for cooked pasta, spinach and cheeses) in a slow cooker. Cover and cook on low 7 to 8 hours or until bubbly. Increase slow cooker to high; stir in pasta, spinach and cheeses. Cover and cook for 10 minutes or until heated through and cheeses are melted.

Per serving: 263 Calories (kcal); 8g Total Fat; (26% calories from fat); 17g Protein; 31g Carbohydrate; 33mg Cholesterol; 424mg Sodium

Italian Pot Roast (5 Points)

serves 8 at 5 points per serving

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.

Italian Spaghetti Sauce (3 Points)

2 pounds extra lean ground beef – or *bulk Italian Sausage

3 medium chopped onions -- (2-1/4 cups)

1 large green bell pepper -- chopped (1-1/2 cups)

6 cloves garlic -- finely chopped

29 ounces canned diced tomatoes -- undrained

29 ounces tomato sauce

12 ounces tomato paste

2 tablespoons dried basil leaves

1 tablespoon oregano leaves

1 tablespoon sugar -- or Splenda

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon crushed red pepper

Cook ground beef (or sausage), onions, bell pepper and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until meat is no long pink; drain. Spoon meat mixture into 5 quart Crock-Pot slow cooker. Stir in remaining ingredients. Cover and cook on low heat setting for 8 or 9 hours or until vegetables are tender.

24 servings (1/2 cups each) Per Serving: 128 Calories; 7g Fat; 9g Protein; 9g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 485mg Sodium.

Italian Tortellini Stew (2 Points)

1 onion, chopped

2 zucchini, sliced

32-oz chicken broth

28-oz crushed tomatoes

15-oz great northern beans

2 tbs. basil

1/4 tsp. salt

1/4 tsp. pepper

8 oz dry cheese filled tortellini

Combine all ingredients, except tortellini, in slow cooker container. Cook on low for 6 hr. Turn heat to high and add the tortellini. Cook 20 min. 8 servings at 2 pt per serving

Italian Turkey Rice Dinner (8 Points)

Makes 4 servings

3 med. carrots, shredded (2 cups)

2 med. stalks celery, sliced (1 cup)

1 small red bell pepper, chopped (1/2 cup)

1/2 tsp. dried basil leaves

1/3 cup water

4 turkey thighs (8-12 oz. each), skin removed

1 tsp. salt

1/4 tsp. pepper

1/2 cup uncooked regular long-grain rice

1 tsp. dried oregano leaves

1/3 cup shredded Italian-style

six-cheese blend or mozzarella cheese (2 oz.)

Mix carrots, celery, bell pepper, basil and water in 3 1/2-4 qt. Slow cooker. Sprinkle turkey with salt and pepper; place on vegetable mixture.

Cover and cook on LOW for 6 to 7 hrs. Remove turkey thighs. Stir rice and oregano into vegetable mixture; return turkey to slow cooker. Cover and cook on LOW about 1 hr. or until rice is tender. Remove turkey thighs. Stir cheese into rice mixture until melted. Serve with turkey.

Per serving: cal 370, fat 9g, sat fat 4g, chol 165mg, sod 810mg, carb 27g, fiber 2g, prot 47g

Points: 8

Italian Turkey Dinner (5.5 Points)

Makes 6 servings

2 (1 lb.) turkey thighs, skin removed

1 (14.5 oz.) can diced tomatoes with Italian-style herbs, undrained

2 tbs. tomato paste

2 cloves garlic, minced

1 cup uncooked couscous

1 1/2 cups water

2 cups sliced zucchini

Place turkey thighs in 3 1/2-4 qt. slow cooker. In small bowl, combine tomatoes, tomato paste and garlic; mix well. Pour over turkey. Cover; cook on LOW for 6-8 hrs. About 25 min. before serving, cook couscous in water as directed on pkg. Stir zucchini into tomato mixture. Cover; cook on HIGH for an additional 20 min. or until zucchini is tender.

To serve, remove bones from turkey. Stir gently to break up turkey.

Per serving: cal 270 , fat 5 g , sat fat 2 g , chol 55 mg , carb 31 g , fib 3 g , prot 24 g Points: 5.5

Jambalaya (6 Points)

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 deveined

Combine the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, oil, and rice in a slow cooker. Cook on High 4-5 hours. Add the shrimp and cook until the shrimp are pink, about 1 hour longer.

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.

POINTS: Per Serving: 6

Make-Ahead Fajitas (6 Points)

Makes 10 servings

Filling

1 1/2 lbs. beef flank steak, fat trimmed, cut into 32 strips

1 med. (1/2 cup) onion, sliced

1 small (1/2 cup) green pepper, sliced

1 small (1/2 cup) red pepper, sliced

1 (1 oz.) pkg. fajita seasoning mix

1 tbs. finely chopped fresh garlic

Tortillas

10 (8") flour tortillas, warmed

Toppings

Cheddar cheese, shredded, Low Fat sour cream, Salsa, Hot pepper sauce, Guacamole

Stir together all filling ingredients in slow cooker. Cover; cook on LOW for 6-8 hrs., or HIGH 3 - 4 hrs. Drain off liquid. Cut or shred meat, if desired. To serve, place meat mixture on warm tortillas. Top with desired toppings. Per serving (without toppings): cal 290, prot 20g, carb 31g, fiber 2g, fat 10 g, chol 30mg, sod 530mg Points: 6

Mama's Chicken Stew (5 Points)

1 pound skinned, boned chicken breasts, cut into bite-size pieces

1 pound skinned, boned chicken thighs, cut into bite-size pieces

2 cups water

1 cup frozen small whole onions

1 cup (1/2-inch) sliced celery

1 cup thinly sliced carrot

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 (14 1/4-ounce) can fat-free chicken broth

2 cups halved mushrooms

1 (6-ounce) can tomato paste

1/4 cup water

3 tablespoons cornstarch

2 cups frozen green peas

Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes. Yield: 8 servings (serving size: 1-1/2 cups).

NUTRITIONAL INFORMATION CALORIES 257; PROTEIN 30.8g; FAT 3.5g; CARB 25.1g; FIBER 2.8g; CHOL 78mg; IRON 3.2mg; SODIUM 359mg; CALC 83mg

WW Points 5

Mexi Dip (1 WW Points)

16 ounces light cream cheese -- (2 8oz pkg)

6 1/2 ounces canned flakes of ham -- with liquid, mashed together

3 cups grated medium Cheddar cheese

1/2 cup Medium or hot Salsa

4 ounces canned chili peppers -- green, drained

1/2 teaspoon chili powder -- 1/2 to 1 tsp.

Mash cream cheese with fork in bowl. spread in bottom of 3-1/2 quart slow cooker. Sprinkle ham evenly over top. Sprinkle with Cheddar cheese. Stir salsa and green chilies together. Spoon over top. Sprinkle with chili powder. Cover. Cook on Low for 2 to 2-1/2 hours until quite warm. Do not stir. Makes 4 1/4

1 Tablespoon serving

"When you dip down with a sturdy chip or spoon, you get different layers. Wrecks many a diet. Serve with chips." Yield: "4 1/4 cups"

Per Serving (excluding unknown items): 43 Calories; 3g Fat (70.3% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 134mg Sodium.

NOTES : Using MasterCook the WW points for 1 tablespoon is 1.

Mexican Green Chili (3 Points)

1 ½ pounds lean top round, cut into 1 inch pieces

1 (16 ounce) jar tomatillo salsa (green salsa) (mild is advised)

1 (15 ounce) can Mexican style stewed tomatoes

1 (15 ounce) can fat-free beef broth

2 (4.5 ounce) cans chopped green chiles

1 cup chopped onion

2 teaspoons ground cumin

1 teaspoon freshly ground pepper

2 teaspoons bottled minced garlic

2 teaspoons chili oil

Combine all ingredients in an electric slow-cooker. Stir well. Cover. Cook on low heat setting for 8 hours.

Yield: 9 servings (1 cup) POINTS: 3 CAL: 156, FAT: 4 grams, FIBER: 1 gram, Protein: 19.3g; CARB: 8.7g; CHOL: 43MG; IRON: 2.1 mg; SODIUM: 675mg

Mom's Homemade Chicken Soup (6 Points)

1 tablespoon vegetable oil

1 pound boneless skinless chicken breast halves -- cut into 1" pieces

1 medium stalk celery -- chopped (1/2 cup)

1 medium onion -- chopped (1/2 cup)

2 cloves garlic -- finely chopped

1 1/2 cups baby carrots -- quartered

1 tablespoon chicken bouillon granules

1 teaspoon dried thyme leaves

49 1/2 ounces ready-to-serve chicken broth

1 cup frozen green peas

1 cup fine egg noodles

Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned. Mix all ingredients except peas and noodles in 3-1/2 to 4 quart Crock-Pot slow cooker. Cover and cook on low heat setting 6-1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center. Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender.

Serves 4 Per Serving: 315 Calories; 9g Fat; 34g Protein; 24g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 1868 mg Sodium.

Mustard Onion Chuck Roast in Foil (6 or 7 Points)

8 servings borderline 6 or 7

2 tbs. 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..... Throw it in at 3, it's ready at 6. IF DONE IN CROCKPOT, COOK 6 to 8 HOURS on LOW. Don’t life lid during cooking. I do not use the foil in the crockpot --- just put it in all together.

No-Peek Chicken Casserole (6 PTS)

2 pounds boneless skinless chicken breasts -- cut in 1" pieces

1 envelope dry onion soup mix

1 can fat-free beef broth

1 can 98% fat-free cream of mushroom soup

4 ounces mushrooms -- drained

Combine all ingredients in crockpot. Stir together well. Cover and cook on low 8 to 12 hours or on high 3 to 4 hours. Serve over noodles or rice. Recipe may be doubled. Per Serving: 291 Calories; 4g Fat; 57g Protein; 7g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 1182mg Sodium.

Pear Streusel (6 Points)

Makes 4 servings

1/3 cup crunchy nutlike cereal nuggets

3 tbs. all-purpose flour

3 tbs. light brown sugar

2 tbs. soft reduced-fat margarine

1 tsp. grated lemon peel

1/2 tsp. ground ginger

4 Bartlett pears, peeled, cored, and cut into 1/2" slices

3 tbs. fresh lemon juice

1/4 cup granulated sugar

In a small bowl, combine cereal, flour, brown sugar, margarine, lemon peel and ginger. Mix with a fork until the mixture is crumbly; set aside. In a 1 qt. casserole dish that fits into a 4 or 5 qt. slow cooker, combine pears, lemon juice, and granulated sugar. Sprinkle crumb mixture evenly over top. Place casserole in slow cooker. Cover and cook on HIGH 2 hrs. or until pears are fork tender. Serve warm.

Per serving: cal 264, carb 60g, prot 2g, fat 4g, sat fat 0.5g, chol 0mg, sod 134mg Points: 6
*************Also GREAT with Apples instead of Pears!!!!!

Peking Pork Chops (7 Points)

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

Trim excess fat from pork chops. Place pork chops in crockpot. Combine brown sugar, ground ginger, soy sauce, ketchup, garlic, salt & pepper. Pour mixture over meat in crockpot. Cook, covered, on low for 4 to 6 hours, or until tender. Season with: salt & pepper (optional) 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.

Peles Hot Chicken Sandwich

Makes 4-5 servings

1 lb. boneless, skinless chicken breasts, cut into 2 x 1/2-inch strips

1 red bell pepper, cut into julienne strips

6 mushrooms, sliced

3/4 cup pineapple juice

2 tbs. teriyaki sauce

1 tbs. Honey

1/2 tsp. Salt

1/8 to 1/4 tsp. dried red pepper flakes

2 tbs. Cornstarch

2 tbs. cold water

4-5 sesame bagels

1 small jicama, peeled and coarsely shredded

Combine first 9 ingredients in a 3 1/2 qt. slow cooker. Cover and cook on LOW about 4 hrs. or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in cold water. Stir into contents of slow cooker. Cover and cook 15 to 20 min. or until thickened. Meanwhile preheat broiler. Split bagels and place, cut sides up, on a baking sheet. Toast under broiler until lightly browned, about 5 min. Serve chicken mixture on bagels. Top with jucama.

Per serving: cal 373, carb 51g, prot 34g, fat 3g, sat fat 1g, chol 39mg, sod 856mg Points: 6

Pepper Steak in the Crock (6 Points)

1 1/2 pounds flank steak -- thinly sliced

1 large onion – slices

2 bell peppers -- any color sliced

2 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon brown sugar

3 cloves garlic – sliced

Spray 3, 1/2 qt. crock with pam. Put everything in the crock, mix well. Cook on low 8-9 hours.

Per Serving: 269 Calories; 16g Fat; 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 424mg Sodium

Pepsi and Pork in the Crockpot (5 Points)

Makes 4 (3 oz.) servings

1 (10 oz.) can reduced-fat cream of mushroom soup

2 tbs. reduced-sodium soy sauce

1 (12 oz.) can Diet Pepsi

4 (3 oz.) pork chops, trimmed well (or substitute a pork roast)

Mix the soup, soy sauce, and Diet Pepsi together in the bottom of the Crockpot. Place the chops in the mixture and cook on high med. or High for 4-6 hrs. Meat will be very tender.
Per serving: cal 213, fat 9g, prot 25g, carb 6g, chol 66mg, sod 434mg Points: 5

Pineapple Chicken (5 Points)

3 Chicken breasts (split, skinned and boned)
Pepper
Paprika
20 oz Pineapple (drained, unsweetened tidbits)
2 TB Mustard; Dijon-style
Soy sauce
1 Garlic clove; minced

Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium. WwPoints: 5

Pioneer Beans (5 Points)

1 pound ground beef

1/4 pound sliced bacon – chopped

1 medium onion -- chopped (1/2 cup)

1 15-ounce can red kidney beans -- rinsed and drained

1 15-ounce can butter beans -- rinsed and drained

1 15-ounce can pork and beans in tomato sauce

1 cup catsup

1/2 cup packed brown sugar -- (1/2-1)

1/4 cup molasses

1 tablespoon vinegar

1 tablespoon prepared mustard

In a large skillet, cook the ground beef, chopped bacon, and onion until meat is no longer pink and the onion is tender. Drain off the fat. Stir in the drained kidney beans and butter beans, undrained pork and beans, catsup, brown sugar, molasses, vinegar, and mustard. Transfer the mixture to a 2- 2 1/2-quart casserole. Cover and bake in a 350°F oven for 30 minutes. Uncover casserole; bake for 30 minutes more. Makes 12 servings. Crockery cooker directions. Prepare beans as directed, except transfer meat and bean mixture to a 3 1/2to 4-quart electric crockery cooker. Cover and cook on low heat setting for 5 to 6 hours, or on high heat setting for 2 ½ to 3 hours.

Calories...256...Fat...7 g...Carbs...38 g...Protein...15 g...Sodium...684 mg...Fiber...4 g. Points: 5

Polynesian Steak Strips (6 Points)

Serves 6

2 lbs. beef steak, cut across the grain into thin slices

2 tbs. Ketchup

1 tbs. oyster sauce

1/4 cup soy sauce

1/2 tsp. ground ginger

1/4 tsp. garlic powder

1 tsp. granulated sugar

1/4 tsp. liquid gravy browner

1 tsp. Salt

1/4 tsp. Pepper

Place steak strips in 3 1/2 qt. slow cooker. Mix remaining 10 ingredients in small bowl. Pour over strips. Stir. Cover. Cook on LOW for 8-10 hrs. or on HIGH for 4 to 5 hrs.

Per serving: 263 cal , 11.2 g fat, 1480 mg sod, 34 g prot, 5 g carb Points: 6

Porcupine Meatballs in Tomato Sauce (2 Points)

Makes 24-26 meatballs

2 (8 oz.) cans tomato sauce

1/4 tsp. garlic powder

1/2 tsp. ground thyme

1/2 cup water

1 1/4 lb. lean ground beef

1/2 cup long-grain rice

2 tbs. minced onion

1/2 tsp. salt

1/4 tsp. ground black pepper

Combine tomato sauce, garlic powder, thyme and water in a 1 1/2 qt. Slow cooker. In a med. bowl, combine beef, rice, onion, salt and pepper, mixing well. Shape into 24-26 balls about the size of golf balls. Place meatballs in tomato mixture in slow cooker. Cover and cook on LOW 7-8 hrs. or until rice is tender. Serve sauce over meatballs.

Per meatball: cal 80, carb 4g, prot 5g, fat 5g, sat fat 2g, chol 18mg, sod 118mg Points: 2

Pork-and-Black Bean Chili (6 Points)

1 LB lean boned pork loin roast

1 (16-oz) jar thick-and-chunky salsa

2 (15-oz) cans no-salt-added black beans, undrained

1 cup chopped yellow bell pepper

3/4 cup chopped onion

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/4 cup fat-free sour cream

Trim fat from pork; cut into 1-inch pieces. Combine pork and next 7 ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting for 8 hours or until pork is tender. Ladle chili into bowls; top with sour cream.

Yield: 4 servings (serving size: 2 cups chili and 1 tablespoon sour cream.

Points: 6; Per serving: CAL 379; PRO 36.7g; FAT 9.4g (sat 2.8g); CARB 45.4g; FIB 14/2g; CHOL 62mg; IRON 6mg; SOD 405MG, CALC 136mg

Pork Chop Dinner

Makes 6 servings

6 pork loin chops (3/4" thick)
1 tbs. vegetable oil
1 large onion, sliced
1 med. green pepper, chopped
1 can (4 oz.) mushroom stem and pcs., drained
1 can (8 oz.) tomato sauce
1 tbs. brown sugar
2 tsp. Worcestershire sauce
1 1/2 tsp. cider vinegar
1/2 tsp. salt
Hot cooked rice (optional)

In a skillet, brown pork chops on both sides in oil; drain. Place chops in a slow cooker. Add the onion, green pepper and mushrooms. In a bowl, combine the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and vegetables. Cover and cook on low 4-5 hrs. or until meat is tender. Serve with rice if desired.

Per serving without rice: 199 cal, 8g fat, 2g sat fat, 59mg chol, 507mg sod,

Pork Chops with Jalapeno-Pecan Cornbread Stuffing (6 Points)

Makes 6 servings

6 boneless pork loin chops, 1" thick (1 1/2 lbs.)

3/4 cup chopped onion

3/4 cup chopped celery

1/2 cup coarsely chopped pecans

1/2 med. jalapeno pepper, seeded and chopped

1 tsp. rubbed sage

1/2 tsp. dried rosemary leaves

1/8 tsp. black pepper

4 cups unseasoned cornbread stuffing mix

1 1/4 cups reduced-sodium chicken broth

1 egg, lightly beaten

Trim excess fat from pork and discard. Spray large skillet with nonstick cooking spray; heat over med. heat. Add pork; cook onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 min. or until tender. Set aside. Combine cornbread stuffing mix, vegetable mixture and broth in med. bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover and cook on LOW about 5 hrs. or until pork is tender and barley pink in centers.

Tip: If you prefer a more moist dressing, increase the chicken broth to 1 1/2 cups. Per serving: cal 272, fat 14g, prot 17g, carb 19g, chol 75mg, sod 380mg, fiber 1g Points: 6

Pork Chops and Potatoes in Mustard Sauce (4.7 Points)

6 4-ounce pork loin chops – trimmed

1 10 3/4-ounce can Campbell's 98% Fat Free Cream of Mushroom Soup

1/4 cup low sodium chicken broth

1/4 cup Dijon mustard

1/2 teaspoon dried thyme

1 clove garlic -- minced, or 1/4 tsp. garlic powder

1/4 teaspoon black pepper

6 medium potatoes -- thinly sliced

1 onion – sliced

In skillet, brown pork chops in 2 tablespoons oil, if desired.* Drain fat. In any size Crockpot Slow Cooker, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture. Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.

Per serving: 240 Calories (kcal); 6g Total Fat; 18g Protein; 28g Carbohydrate; 38mg Cholesterol;

565mg Sodium WW Points: 4.7

Pot of Pizza (6 PTS)

8 ounces extra lean ground beef or turkey

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained

1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce <-- I used Hunt's pizza sauce

1 teaspoon Italian Seasoning

1 teaspoon pourable Spenda

3 cups cooked noodles, rinsed and drained

1/4 cup shredded Kraft reduced-fat Cheddar cheese

1/4 cup shredded Kraft reduced-fat Mozzarella cheese

In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving

Serves 6 (1 cup) 305 calories, 9 gm fat, 21 gm protein, 35 gm carbohydrates, 866 mg Sodium, 209 gm Calcium, 4 gm Fiber WW: 6 points

Pot Roast (6 Points if 1/10th) or (7 Points if 1/8th)

4 large potatoes -- cut into chunks

4 large carrots -- cut into chunks

2 large onions -- cut into chunks

2 cups rutabaga -- cut into chunks

3 pounds boneless beef chuck roast (or other) -- trimmed

1/2 cup boiling water

1 teaspoon beef bouillon granules

1/2 teaspoon Liquid gravy browner

Lay potato, carrot, rutabaga and onion in bottom of 5 quart slow cooker. Place roast on top.

Combine remaining 3 ingredients in small bowl. Stir. Pour over top. Cover. Cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. Serves 8 - 10. (I sometimes use 1 package of onion soup mix in place of liquid gravy browner and beef bouillon granules, and use 3/4 cups of boiling water.

Per Serving: 273 Calories; 10g Fat; 33g Protein; 16g Carbohydrate; 3g Dietary Fiber; 116mg Cholesterol;141mg Sodium.

Potato & Leek Chowder (4 Points)

3 medium potatoes -- peeled and diced

11 ounces canned corn – drained

1/2 cup chopped celery

1 leek soup, packet

4 cups water

1 cup nonfat dry milk powder

1/2 cup shredded Swiss cheese***

In slow cooker, combine potatoes, corn, celery, dry leek soup mix and water. Cover and cook on LOW 5 to 6 hours or until potatoes and celery are tender. Just before serving, gradually add dry milk powder to hot soup; gently whisk until well blended. Ladle into individual soup bowls; sprinkle with cheese, if desired.

Potato and Mushroom Chowder (3 PTS)

1/2 cup onion -- chopped

1/4 cup reduced-calorie margarine

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

8 ounces sliced mushrooms, drained -- fresh can be used

1 cup celery -- chopped

2 cups potatoes -- peeled and diced

1 cup carrots -- chopped

2 cups skim milk

1/4 cup fat-free parmesan cheese -- grated

In a skillet, sauté onion and celery in the 1/4 cup margarine until the onion is translucent. Remove from heat. Add flour, salt and pepper; stir. Place in crock pot. Add water, then stir in potatoes, mushrooms, and carrots. Cover and cook on low 6-8 hours (or on high for 3-4 hours). If on low, turn to high after cooking time. Add milk and parmesan cheese and cook another 30 minutes. Serve.

Per Serving: 150 Calories; 4g Fat; 7g Prot; 23g Carb; 3g Fiber; 5mg Cholesterol; 718mg Sodium.

Red Beans and Rice (3 Points)

Makes 8 servings

1 lb. dried kidney beans (2 cups), sorted and rinsed

1 large green bell pepper, chopped (1 1/2 cups)

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped

7 cups water

1 1/2 tsp. Salt

1/4 tsp. Pepper

2 cups uncooked instant rice

Red pepper sauce

Mix all ingredients except rice and pepper sauce in 3 1/2-6 qt. slow cooker. Cover and cook on HIGH 4-5 hrs. or until beans are tender. Stir in rice. Cover and cook on HIGH for 15 to 20 min. or until rice is tender. Serve with pepper sauce.

Per serving: cal 250, fat 1g, sat fat 0g, chol 0mg, sod 460mg, carb 57g, fib 10g, prot 14g Points: 3

Refried Beans

2 lb. dried pinto beans

2-3 onions

1 tbs. salt water

3-4 slices bacon (optional)

chopped peppers (optional)

Sort through the beans to remove any non-bean objects such as rocks. Pour the beans in a large pot and add water to cover the beans to a depth of 2-3 inches. Allow the beans to soak at least eight hours OR bring the water to a boil and simmer for 1/2 hour. At the end of that time stir up the beans (to float any sediment) and pour off the water. Rinse the beans once or twice more to make sure they're clean. Fill the pot with enough water that the beans will be covered after they're doubled in bulk. Chop the onions into quarters and the peppers and bacon into chunks. [The pepper heat & flavor will mellow out during the cooking process; if you want heat then either save them for later or use more than you think you need.] Add all ingredients except salt to the pot. Bring the water to a boil and reduce to a low simmer. Cover and cook for 3-4 hours or until beans are very soft and tender, stirring occasionally and adding water as necessary to keep the beans covered. Add salt at around the 2.5 hour mark.

Rustic Vegetable Soup (1 Point)

16 ounces picante sauce -- (1 jar)

10 ounces frozen mixed vegetables -- thawed (1 pkg.)

10 ounces frozen green beans -- cut, thawed, (1 pkg.)

10 ounces fat-free beef broth

2 medium baking potatoes -- cut into 1/2" pieces

1 medium green bell pepper -- chopped

1/2 teaspoon sugar

1/4 cup parsley

Combine all ingredients, except parsley in slow cooker. Cover and cool on LOW 8 hours or on HIGH 4 hours. Stir parsley; serve.

Per Serving: 98 Calories; trace Fat; 5g Prot; 21g Carb; 3g Dietary Fiber; 0mg Chol; 572mg Sod

NOTES : I added 2 cans condensed fat-free beef broth, 2 cans water, 2 bayleaves, 1 tsp basil leaves

Salsa Chicken (4 Points)

4 servings @ 4 points ea.

1 lb. boneless, skinless chicken breasts

1 jar salsa

2 Tbs. Flour

Layer chicken and salsa in crockpot ending with salsa. Cook on low 10-12 hours. When ready to serve, turn crockpot to high and stir in 2 Tablespoons of flour. Cook until thickened. I serve this with rice (4 pts. per cup). If you have leftovers, shred chicken and put it in a lowfat flour tortilla with fat free sour cream and fat free shredded cheese.

Sausage Pasta Stew (6 Points)

WW Pts: 6

1 lb. turkey Italian Sausage links, casing removed

4 cups water

1 jar (26 oz) meatless spaghetti sauce

1 can (16 oz) kidney beans, rinsed and drained

1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces

2 medium carrots, cut into 1/4 inch slices

1 medium sweet red or green pepper, diced

1/3 cup chopped onion

1 1/2 cups uncooked spiral pasta

1 cup frozen peas

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5qt slow cooker. Add water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion; mix well. Cover and cook on low for 7-9 hours or until vegetables are tender.

Stir in the pasta, peas, sugar, salt and pepper; mix well. Cover and cook on high for 15-20 minutes or until pasta is tender. Serves: 8 (1 1/3 cups) Calories 276; Fat 6 g; Fiber 6 g

Sausage and Sauerkraut Dinner (6 Points)

Makes 4 servings

6 small red potatoes, unpeeled, quartered

8 fresh baby carrots, cut into 1/4" slices

1 med. onion, cut into thin wedges

1 Tbs. brown sugar

1 Tbs. spicy brown mustard

1 tsp. caraway seeds

1 (15 oz) can sauerkraut

1 LB fully cooked turkey kielbasa, cut into 1" slices

In 3 1/2-4 qt slow cooker, combine potatoes, carrots, and onion. In medium bowl, combine brown sugar, mustard, and caraway seed - mix well. Stir in sauerkraut and kielbasa. Spoon this mixture over vegetables in cooker. Cover, cook on LOW for at least 8 hours. Per serving: 360 cal, 7g fat, 7g fiber 6 points

Savory Beef Fajitas (5 Points)

Makes 12 servings

1 beef flank steak (2 lbs.) thinly sliced
1 cup tomato juice
2 garlic cloves, minced
1 tbs. minced fresh cilantro or parsley
1tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground coriander
1 med. onion, sliced
1 med. green pepper, julienned
1 med. jalapeno, cut into thin strips
12 flour tortillas (7")
Sour cream, guacamole, salsa or shredded Cheddar cheese, optional

Place beef in a slow cooker. Combine the next 7 ingredients; pour over beef. Cover and cook on LOW for 6-7 hrs. Add onions, pepper and jalapeno. Cover and cook 1 hr. longer or until meat and vegetables are tender. Using a slotted spoon, place about 1/2 cup of meat vegetable mixture on each tortilla. Add desired toppings. Roll up.

Per serving (without toppings): 225 cal 7g fat, 3g sat fat, 39mg chol, 254mg sod, 19g carb, 2g fiber, 20g prot Points: 5

Savory Pot Roast (8 Points)

8 serv @ 8 pts.

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

Sirloin Tip Casserole (6 Points)

2 1/2 lbs. sirloin tips

1 can Campbell’s golden mushroom soup mix

1 pkg. Onion Soup Mix

Small whole potatoes

In crook pot mix together 2 1/2 lbs. sirloin tips, 1 can Campbell’s golden mushroom soup mix, and 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

Slow Cooked Beef Burgundy (7 Points)

1/3 cup All Purpose Flour

1 teaspoon salt

1/4 teaspoon pepper

2 lb. cubed beef stew meat

1 1/2 cups fresh baby carrots, halved crosswise

1 (10-oz.) pkg. fresh pearl onions, peeled

1 (8-oz.) pkg. small fresh whole mushrooms

1 garlic clove, minced

1 bay leaf

1 (10 1/2-oz.) can condensed beef consommé

1 1/2 cup water

Fresh oregano, if desired

In 3 1/2 or 4-quart slow cooker, combine flour, salt, pepper and beef; mix well. Add all remaining ingredients; mix well. Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender. Garnish with oregano.

NUTRITION INFORMATION PER SERVING: Calories 340 Fat10 g Dietary Fiber 3g Points: 7

5 servings of 1 2/3 cup

Slow Cooked Chicken and Sausage Stew (9 Points)

1-1/2 cup serving 4 (1 ½ cup servings)

½ lb. Kielbasa sausage, cut into ¼ inch slices

2 boneless, skinless chicken breast halves, cut into bite size strips (I use 1 LB)

½ cup thinly sliced carrot

1 small onion, thinly sliced, separated into rings

1 (16 oz) can baked beans, undrained

2 tbs. brown sugar

1 tsp. dry mustard

½ cup ketchup

1 tbs. vinegar

2 cups frozen cut green beans thawed

In 3 ½ to 4 quart Crock Pot, combine all ingredients except green beans. Cover, cook on low setting 6 to 8 hours or until chicken is no longer pink. Ten minutes before serving, stir in green beans. Increase to high heat setting; cover and cook an additional 10 minutes or until green beans are crisp tender.

Calories – 460 Fat 18 gr Fiber 8 gr Protein 28 gr

Slow Cooked Chicken Cacciatore (8 Points)

4 chicken thighs -- skin removed if desired

4 chicken legs -- skin removed if desired

I (l5-oz.) Can Chunky Italian-style Tomato Sauce

1 4.5 Oz Jar Green Giant' Whole Mushrooms – drained

1 teaspoon dried oregano leaves

1 Small Onion – sliced

1 small green bell pepper -- cut into 1-inch pieces

2 garlic cloves – minced

1/4 Cup Water

2 tablespoons Pillsbury Best' All Purpose or Unbleached Flour

In a 4qt.slow cooker combine all ingredients except water and flour; mix gently. Cover; cook on low setting for 6 to 8 hours. With a slotted spoon, remove chicken and vegetables from slow cooker; place in serving bowl. Cover to keep warm.

In a small I bowl, combine water and flour: blend well.. Stir into liquid in slow cooker. Increase heat to high; cover and cook an additional 5 to 10 min. or till thickened.. Stir well; spoon mixture over chicken
If desired, serve with hot cooked pasta.

Per Serving (NOTES : 340 cal., 17 g. fat, 105 mg chole., 690 mg sod., 14 g. catbs., 3 g. fiber, 8 g. sugar 8WW points

Slow Cooked Garlic Chicken (3 Points)

Serves 4 @ 3pnts

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.

Slow Cooked Honey-Dijon Pork Roast (4 Points)

Makes 8 servings

1/2 cup chopped onion

2 apples, peeled and sliced

1 tbs. Honey

1 tbs. Dijon mustard

1/2 tsp. coriander seed, crushed

1/4 tsp. Salt

1 (2 to 2 1/2 lb.) rolled boneless pork roast

1 tbs. Cornstarch

2 tbs. Water

In 4 to 6 qt. slow cooker, combine onion and apples. In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast; place roast over onions and apples. Cover; cook on LOW for 7-8 hrs. Remove roast from slow cooker; place on serving platter. Cover with foil.

In small saucepan, combine cornstarch and water, blend well. Add apple mixture and juices from slow cooker; mix well. Cook over med. heat until mixture boils, stirring occasionally. Cut roast into slices. Serve with sauce.

Per serving: cal 250, fat 10g, sat fat 4g, chol 85mg, sod 180mg, carb 9g, fib 1g, prot 31g
Points: 4

Slow Cooked Sweet & Sour Pork (WW 8 Points)

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

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. Makes 4 servings

Prepare rice 25 minutes before serving.

Per Serving: 410 Calories; 8g Fat; 34g Protein; 49g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 841mg Sodium.

Slow-Cooked Turkey Dinner (Points 8)

6 small red potatoes -- unpeeled, quartered (about 2 1/2 inches in diameter)

2 cups sliced carrots

1 1/2 pounds turkey dark meat, skinless -- (turkey thighs)

1/4 cup all-purpose flour

2 tablespoons onion soup mix -- dry

1/3 cup chicken broth

1 can condensed reduced fat cream of mushroom soup

Place potatoes and carrots in 3-1/2 or 4 quart Crock-Pot® Slow Cooker. Place turkey thighs over vegetables. In medium bowl, combine flour and remaining ingredients; blend well. Pour well. Pour over turkey. Cover; cover on high setting for 30 minutes.

Reduce setting to low; cook at least 7 hours or until turkey if fork tender. With slotted spoon, remove turkey and vegetables from slow cooker; place on serving platter. Stir sauce until smooth; pour over turkey and vegetables.

Per Serving: 424 Calories; 10g Fat;; 40g Protein; 42g Carbohydrate; 5g Dietary Fiber; 118mg Cholesterol; 1387mg Sodium.

NOTES : For best results: Fill you slow cooker only half to three-quarters full. use lean meats, trimming any extra fat, and skinless poultry to reduce the fat in slow-cooked meals. Thaw frozen ingredients in your microwave before adding them to the slow cooker, so they'll cook thoroughly. Remove the lid only to stir food or check for doneness. Lifting the lid releases heat, and the dish may require additional cooking time.

Slow Cooker Barbecued Turkey and Vegetables (7 Points)

Makes 4 servings

1 cup barbecue sauce

1/2 cup hot water

2 turkey thighs (2 lb.), skin removed, cut in half

3 med. potatoes, unpeeled, cut into 8 pcs. Each

6 med. carrots, cut into 2 1/2x 1/2" sticks

In med. bowl, combine barbecue sauce and water; mix well. Layer turkey, potatoes and carrots in 3 1/2-4 qt. slow cooker. Pour sauce mixture over top. Cover; cook on LOW for at least 9 hrs. Remove turkey and vegetables with slotted spoon; place on serving platter. Serve with cooking juices over turkey and vegetables.

Per serving: cal 380 , fat 9 g , sat fat 3 , chol 85 mg , sod 630 mg , carb 42 g , fib 6 g Points: 7

Slow Cooker BBQ Short Ribs (7 Points)

Serves 6

2 tbs. cooking oil

3 lbs. beef short ribs

1 cup BBQ sauce

2 tbs. Molasses

2 tbs. white vinegar

1 1/2 tsp. Salt

1/2 tsp. Pepper

1 tbs. soy sauce

1/2 cup chopped onion

Heat cooking oil in frying pan. Add ribs. Brown on all sides. Drain. Place ribs in 5 qt. slow cooker. Mix next 6 ingredients well in bowl. Stir in onion. Pour over short ribs. Cook on LOW for 8-10 hrs. or on HIGH for 4 to 5 hrs. Per serving: 310 cal , 15.9 g fat, 1415 mg sod, 27 g prot, 13 g carb Points: 7

Slow Cooker Beef Short Ribs (5 Points)

Serves 8

4 lbs. beef short ribs, trimmed of fat

Sprinkle salt

Sprinkle pepper

2 med. onions, sliced or chopped

2 tsp. beef bouillon powder

1/2 tsp. liquid gravy browner

1 1/2 cups warm water

Sprinkle short ribs with salt and pepper. Lay onion in bottom of 5 qt. slow cooker. Arrange ribs over top. Stir bouillon powder and gravy browner into warm water. Pour over ribs. Cover. Cook on LOW for 7-9 hrs. or on HIGH for 3 1/2-4 1/2 hrs.

Per serving: 215cal , 11.9 g fat, 203 mg sod, 23 g prot, 3 g carb Points: 5

Slow Cooker Brunswick Stew (5 Points)

Makes 10 servings

1 1/2 lbs. skinless, boneless chicken breasts, cut into 1" pcs.

3 med. potatoes, cut into 1/2" pcs.

1 med. carrot, chopped (1/2 cup)

1 can (28 oz.) crushed tomatoes, undrained

1 can (15 to 16 oz.) lima beans, rinsed and drained

1 can (14 3/4 oz.) cream-style corn

1 tbs. Worcestershire sauce

3/4 tsp. Salt

1/2 tsp. dried marjoram leaves

8 slices bacon, cooked and crumbled

1/4 tsp. red pepper sauce

Mix all ingredients except bacon and red pepper sauce in 3 1/2-6 qt. slow cooker. Cover and cook on LOW 8-10 hrs (or HIGH 3-4 hrs.) or until potatoes are tender. Stir in bacon and pepper sauce.
Per serving: cal 250 , fat 6 g , sat fat 2 g , cho 50 mg , sod 630 mg , carb 31 g , fib 6 g , prot 24 g
Points: 5

Slow Cooker-Creole Jambalaya (5 Points)

Serves 8

1 cup chopped onion

1 cup green bell pepper, chopped

1 cup chopped celery

3 cloves finely chopped garlic

1 (28 oz.) can undrained diced tomatoes

2 cups fully cooked smoked sausage, copped

1/2 tsp. parsley flakes

1/2 tsp. Salt

1/4 tsp. dried thyme leaves

1/4 tsp. red pepper sauce

3/4 lb. uncooked peeled deveined med. shrimp, thawed if frozen

4 cups hot cooked rice

Mix all ingredients except shrimp and rice in 3 1/2-6 qt. slow cooker. Cover and cook on low 7-8 hrs. or until vegetables are tender. Stir in shrimp. Cover and cook on low about 30 min. or until shrimp are pink and firm. Serve with rice.

Per serving: cal 245, fat 10g, sat fat 4g, chol 60mg, sod 700mg, carb 30g, fib 2g, prot 11g
Points: 5

Slow Cooker Chicken Merlot (7.9 Points)

points 7.9 serves 6

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

Slow-Cooker Chili Soup (8 PTS)

1 tablespoon oil

1 1/2 pounds boneless beef round steak -- cut into 1/2" cubes

1 1/2 cups water

1 cup onions -- chopped

1 cup bell pepper -- chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

29 ounces diced peeled tomatoes

15 1/2 ounces tomato sauce

1 cup carrots -- chopped

31 ounces dark red kidney beans -- drained

After beef is browned in skillet, pour into slow-cooker with vegetables and spices. Cook 4 to 5 hours on low setting until done.

Per Serving: 383 Calories; 13g Fat; 28g Protein; 41g Carbohydrate; 10g Dietary Fiber; 50mg

Cholesterol; 545mg Sodium.

Slow Cooker Double Onion Beef Sandwiches (9 Points)

Makes 8 sandwiches

3 large cloves garlic, finely chopped

1 tbs. Worcestershire sauce

1/2 tsp. coarsely ground pepper

3 lb. fresh beef brisket (not corned beef)

1 med. onion, thinly sliced

1 pkg. (1 .3 oz.) onion soup mix

1/2 cup water

8 individual French rolls or crusty rolls

Mix garlic, Worcestershire sauce and pepper; rub on both sides of beef. Cut beef into half or thirds to fit slow cooker. Place sliced onion into bottom of 3 /2-6 qt. slow cooker. Top with beef pieces; sprinkle with soup mix (dry). Add water. Cover and cook on low 8-10 hrs. or until beef is tender. Remove beef; cut across grain into this slices. Skim fat from juices in slow cooker. Cut breads horizontally in half. Fill bread with beef. Drizzle with juices.

Per serving: cal 410, fat 14g, sat fat 5g, chol 95mg, sod 680mg, carb 31g,fiber 3g, prot 42g

Points: 9

Slow Cooker Enchiladas (8 Points)

1-lb ground beef (ground turkey)

1 c chopped onion

1/2 c chopped green pepper

1 can kidney beans, rinsed and drained

1 can diced tomatoes w/Green chiles, undrained

1 small can tomato sauce

1 pkg. taco seasoning, dry

1/3 cup water

1/2 tsp. salt

1/4 tsp. pepper

1 cup shredded reduced fat cheese (I used fat free)

6 flour tortillas (3 points each!)

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 5-7 hours. 6 servings, 8 points

Slow Cooker Fiesta Tamale Pie (8 Points)

3/4 cup yellow cornmeal

1 cup beef broth

1 lb. extra-lean ground beef

1 tsp. chili powder

1/2 tsp. ground cumin

1 (14 to 16 oz.) jar thick and chunky salsa

1 (16 oz.) can whole-kernel corn, drained

1/4 cup sliced ripe olives

2 oz. reduced-fat Cheddar cheese, shredded (1/2 cup)

In a large bowl, mix cornmeal and broth; let stand 5 min. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 7 hrs. or until set.
Sprinkle cheese over top; cover and cook another 5 min. or until cheese melts.

Per serving: cal 350, carb 34g, prot 21g, fat 16g, sat fat 0g, chol 57mg, sod 935mg Points: 8

Slow Cooker Georgia-Style Barbecued Turkey Sandwich (5 Points)

Makes 12 sandwiches

4 turkey thighs (2 1/2 to 3 lbs.), skin removed

1/2 cup firmly packed brown sugar

1/4 cup prepared mustard

2 tbs. Ketchup

2 tbs. cider vinegar

2 tbs. Louisiana-style hot pepper sauce

1 tsp. Salt

1 tsp. coarsely ground black pepper

1 tsp. crushed red pepper flakes

2 tsp. liquid smoke

12 sandwich buns, split

1/2 pint (1 cup) creamy coleslaw (from deli)

Spray 4-6 qt. slow cooker with nonstick cooking spray. Place turkey in spray slow cooker. In small bowl, combine all remaining ingredients except buns and coleslaw; mix well. Pour over turkey, turning turkey as necessary to coat. Cover; cook on LOW for 8-10 hrs. Remove turkey from slow cooker; place on large plate. Remove meat from bones; discard bones. Shred turkey with 2 forks. Return turkey to broth; mix well. To serve, with slotted spoon, place about 1/3 cup turkey mixture onto bottom half of each bun. Top each with rounded tbsp. coleslaw. Cover with top halves of buns.
Per serving: cal 260, fat 6g, sat fat 2g, chol 45mg, sod 560mg, fib 2g, prot 18g Pts: 5

Slow Cooker Hot German Potato Salad (3 Points)

Makes 6 servings

5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices

1 large onion, chopped

1/3 cup water

1/3 cup cider vinegar

2 tbs. all-purpose flour

2 tbs. Sugar

1 tsp. Salt

1/2 tsp. celery seed

1/4 tsp. Pepper

4 slices crisply cooked bacon, crumbled

Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon.

Per serving: cal 160 , fat 2 g , sat fat 1 g , cho 5 mg , sod 470 mg , carb 35 g , fib 3 g , prot 4 g
Points: 3

Slow Cooker-Marinara Sauce with Spaghetti (4 Points)

Makes 12 servings

2 cans (28 oz. each) crushed tomatoes with Italian herbs

1 can (6 oz.) tomato paste

1 large onion, chopped (1 cup)

8 cloves garlic, finely chopped

1 tbs. olive oil or vegetable oil

2 tsp. Sugar

1 tsp. dried oregano leaves

1 tsp. Salt

1 tsp. Pepper

12 cups hot cooked spaghetti, for serving

Shredded Parmesan cheese, if desired

Mix all ingredients except spaghetti and cheese in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 8 to 10 hrs. (or HIGH 4 to 5 hrs.) Serve over spaghetti. Sprinkle with cheese.

Per serving: cal 255 , fat 2 g , sat fat 0 g , cho 0 mg , sod 670 mg , carb 54 g , fib 4 g , prot 9 g
Points: 4

Slow Cooker Meat Loaf (4 Points)

(Freezes well)

24 ounces extra lean ground turkey or beef

1 cup finely chopped onion

4 slices reduced-calorie white bread, torn into small pieces

2 teaspoons prepared yellow mustard

1 tablespoon pourable Splenda or Sugar Twin

1 teaspoon dried parsley flakes

1 cup (one 8-ounce can) Hunt's Tomato Sauce

Spray a slow cooker container with butter-flavored cooking spray. In a large bowl, combine meat, onion, bread pieces, mustard, and 1/2 cup tomato sauce. Mix well to combine. Form into a large ball. Place in prepared slow cooker container. Stir Splenda and parsley flakes into remaining 1/2 cup tomato sauce and spoon mixture evenly over meat loaf. Cover and cook on LOW for 6 to 8 hours. Divide into 8 servings. When serving, evenly spoon sauce over top.

Serves 8 167 cal, 7 gm fat, 17 gm pro, 9 gm carb, 340 mg sod, 18 mg calcium, 1 gm fiber
WW: 4 points

Slow Cooker Paprika Chicken in Wine (6 Points)

Makes 4 servings

1/2 cup dry white wine

2 tsp. olive oil

1 lb. Boneless, skinless chicken breasts, trimmed of fat and cut into 4 pcs.

1 tsp. cumin seeds

1 tsp. mustard seeds

4 cloves garlic, minced

1 tbs. Paprika

1 large onion, thinly sliced

4 oz. mushrooms, sliced

Sprigs of parsley for garnish

Sweet red pepper rings, for garnish

Pour the wine into the crockery pot. Heat 1 tbs. of the oil in a skillet, and brown the chicken on both sides over med.-high heat, 3-5 min. Transfer the chicken to the crockery pot, and sprinkle on the cumin, mustard, garlic and paprika. Add the remaining oil to the same skillet and sauté the onions and mushrooms until lightly browned, 2-3 min. Spoon over the chicken. Cover and cook on LOW until the chicken is tender, 7-9 hrs. Garnish with the parsley and peppers.

Per serving: 268 cal , 7g fat , 1.5 g sat fat , 96 mg chol ,89 mg sod , 1.3 g fib Points: 6

Slow Cooker Pierogies in Pepper-Shallot Sauce (3 Points)

Males 6 servings Large Crockery Pot

1 can (28 oz.) crushed tomatoes

1 shallot, thinly sliced

1 cup chopped sweet green peppers

1/2 tsp. olive oil

1/2 tbs. red wine vinegar

1/2 tsp. Italian herb seasoning

1/2 tsp. black pepper

1 lb. potato-filled pierogies, fresh or frozen (thawed)

Combine the first 7 ingredients in the crockery pot. Cover and cook on LOW for 5-9 hrs. or on HIGH for 3 1/2 to 5 hrs. Add the pierogies. Cover and cook for 1 hr. Per serving: 179 cal , 2.1 g fat , 0.7 g sat fat , 10 mg chol , 522 mg sod , 4.2g fib Points: 3

Slow Cooker Pork Roast with Creamy Mustard Sauce (3 Points)

Makes 8 servings

2 1/2-3 lb. pork boneless sirloin roast

1 tbs. vegetable oil

3/4 cup dry white wine

2 tbs. all-purpose flour

1 tsp. Salt

1/2 tsp. Pepper

2 med. carrots, finely chopped or shredded

1 med. onion, finely chopped (1/2 cup)

1 small shallot, finely chopped (2 tbsp)

1/4 cup half-and-half

2 to 3 tbs. country-style Dijon mustard

Trim excess fat from pork. Heat oil in 10" skillet over med.-high heat. Cook pork in oil about 10 min., turning occasionally, until brown on all sides. Place pork in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork. Cover and cook on LOW 7-9 hrs. or until pork is tender. Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker, if desired. Stir half-and-half and mustard into juices. Cover and cook on HIGH about 15 min. or until slightly thickened. Serve sauce with pork.

Per serving: cal 175, fat 9g, sat fat 3g, chol 55mg, sod 390mg, carb 5g, fib 1g, prot 20g Points: 3

Slow Cooker Salmon Patties (4 Points)

Makes 4 servings (1 patty each)

2 large eggs, fork beaten

2.75 oz. can salmon, drained, skin and round bones removed

1/2 cup water

1 cup soda cracker crumbs

1/2 tsp. celery salt

1/2 tsp. onion powder

1/4 tsp. Salt

1/4 tsp. dill weed

1/16 tsp. Pepper

1/2 cup cornflake crumbs

Combine the first 9 ingredients in a bowl. Shape into 8 patties. Coat with cornflake crumbs. Place 4 patties on bottom of a 3 1/2 or 5 qt. slow cooker. Place remaining patties on top. Cover. Cook on low for 4-5 hrs or on HIGH for 2 to 2 -1/2 hrs.

Per serving: 171 cal , 7.7 g fat, 578 mg sod, 11 g prot, 13 g carb Points: 4

Slow Cooker Salsa Swiss Steak (6 Points)

Makes 5 servings

2 tsp. oil
1 1/2 lbs. boneless beef top round steak, trimmed of fat, cut into 5 pcs.
1/2 tsp. Salt

1/4 tsp. Pepper

1 med. onion, halved lengthwise, sliced

1/2 med. green bell pepper, cut into bite-size strips

1 (10 3/4 oz.) can condensed cream of mushroom soup

3/4 cup thick and chunky salsa

Heat oil in large skillet over med.-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet, cook 4-6 min. or until well browned, turning once. Transfer steak to a 4-6 qt. slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak. Cover; cook on LOW for 8-10 hrs.

Remove steak pieces from slow cooker; place on serving platter. Stir sauce well and serve with steak. Per serving: cal 260, fat 11g, sat fat 3g, chol 70mg, carb 10g, fib 1g, prot 30g Points: 6

Slow Cooker-Sausage and Sauerkraut Dinner (6 Points)

Makes 4 (2 cup) servings

6 small red potatoes, unpeeled, quartered

8 fresh baby carrots, cut into 1/4" slices

1 med. onion, cut into thin wedges

1 tbs. brown sugar

1 tbs. spicy brown mustard

1 tsp. caraway seeds

1 (15 oz.) can sauerkraut

1 lb. fully-cooked turkey kielbasa, cut into 1" slices

In 3 1/2-4 qt. slow cooker, combine potatoes, carrots and onion. In med. bowl, combine brown sugar, mustard and caraway seed; mix well. Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker. Cover; cook on LOW for at least 8 hrs. or until vegetables are tender.

Per serving: cal 360, fat 7g, sat fat 1g, chol 70mg, sod 2040mg, carb 51g, fib 7g, sug 8g, prot 13g
Points: 6

Slow Cooker Scalloped Potatoes (3 Points)

6 med. potatoes (2 lb.), cut into 1/8" slices

1 can (10 3/4 oz) condensed cream of onion soup

1 can (5 oz.) evaporated milk (2/3 cup)

1 jar (2 oz.) diced pimientos, undrained

1/2 tsp. Salt

1/4 tsp. Pepper

Spray inside of 3 1/2-6 qt. slow cooker with cooking spray. Mix all ingredients; pour into cooker.
Cover and cook on LOW 10-12 hrs. or until potatoes are tender. Makes 8 servings

Per serving: cal 155 , fat 3 g , sat fat 1 g , cho 10 mg , sod 460 mg , carb 30 g , fib 2 g , prot 4 g
Points: 3

Slow Cooker Scalloped Potatoes and Ham (5.5 Points)

(WW points - 5.5 per serving)

6 cups Frozen Shredded Potatoes (Ore Ida Hash Browns (Southern Style) Fat Free - 32 oz bag).

1 cup Peas, frozen

1 1/2 cups Ham, extra lean - diced

1 1/2 cups Cheddar Cheese, Kraft Reduced Fat - shredded

1 can Cream of Mushroom Soup, condensed, Healthy Request

2/3 cup Nonfat Dry Milk Powder

1 cup Water

1/4 cup Onion - diced

1 tsp. Dried Parsley

In a slow cooker, combine potatoes, peas, ham, and cheddar cheese. In a medium bowl, combine mushroom soup, dry milk powder, water, onion, and parsley flakes. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on low for 6 to 8 hours.

264 Calories; 8 gm Fat; 19 gm Pr; 29 gm Ca; 732 mg So; 320 mg Cl; 3 gm Fi. Weight Watcher Points: 5.5 per serving. (Serving = 1 cup)

Slow Cooker Scalloped Potatoes and Turkey (6 Points)

Makes 6 (1 1/4 cup) servings

1 lb. ground turkey breast
1/2 tsp. ground thyme
1/8 tsp. pepper 1 (7.8 oz.) Hungry Jack Cheesy Scalloped Potatoes

2 tbs. margarine or butter

2 1/2 cups boiling water

1 1/2 cups skim milk

1 med. red bell pepper, seeded, chopped

1 med. onion, thinly sliced

Spray a large skillet with nonstick cooking spray. Heat over med.-high heat until hot. Add ground turkey, cook until browned and no longer pink. Stir in thyme and pepper. In large bowl, combine sauce mix from potato pkg., potato slices and margarine. Add boiling water; stir until margarine melts. Add milk; mix well. Stir in browned turkey, bell pepper and onion.

Spoon mixture into a 3 1/2 or 4 qt. slow cooker. With back of spoon, press down potatoes to cover with sauce. Cover; cook on LOW for at least 7 hrs. or until potatoes are tender.

Per serving: cal 290, fat 7g, sat fat 2g, chol 45mg, sod 780mg, carb 34g, fib 2g, prot 27g Points: 6

Slow Cooker Sloppy Joes (4 Points)

Makes 24 sandwiches

3 lbs. ground beef

1 large onion, coarsely chopped

3/4 cup chopped celery

1 cup barbecue sauce

1 can (26 1/2 oz.) sloppy joe sauce

24 hamburger buns

Cook beef and onion in Dutch oven over med. heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except buns in 3 1/2-6 qt. slow cooker.
Cover and cook on Low 7-9 hrs. (or HIGH 3 to 4 hrs.) or until vegetables are tender. Uncover and cook on HIGH until desired consistency. Stir well before serving. Fill buns with beef mixture.

Per sandwich; cal 155, fat 9g, sat fat 3g, chol 30mg, sod 270mg, carb 8g, fib 1g, prot 11g
Points: 4

Slow Cooker Steak Burritos (7 Points)

Makes 10 servings

2 flank steaks (about 1 lb. each)

2 envelopes reduced-sodium taco seasoning

1 med. onion, chopped

1 can (4 oz.) chopped green chilies

1 tbs. vinegar

10 fat-free flour tortillas (7")1 ½ cups (6 oz. (reduced-fat shredded Montery Jack cheese

1 1/2 cups chopped seeded plum tomatoes

3/4 cup nonfat sour cream

Cut steaks in half; rub with taco seasoning. Place in slow cooker coated with nonstick cooking spray. Top with onion, chilies, and vinegar. Cover and cook on LOW for 8-9 hrs. or until meat is tender. Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato, and sour cream. Fold ends and sides over filling.

Per serving: 339 cal, 580mg sod, 57mg chol, 31g carb, 28g prot, 10g fat, 2 g fiber Points: 7

Slow Cooker Stew (5 Points)