Crock-Pot Pork Chops with Tomato Sauce

Ingredients

1 pound uncooked center loin pork chops
2 tsp canola oil
4 tsp fat-free, reduced-sodium chicken broth
1 envelope dry onion soup mix
15 oz canned great northern beans
14.5 oz canned diced tomatoes


Instructions
Brown chops in oil.  Place chops in crock-pot.  Add chicken broth, soup mix, beans and undrained tomatoes.  Cook on low for 6 hours.  Spoon beans, tomatoes and small amount of sauce over chops.


Serves 4
9 Points Plus Value

  

Homestyle Potato Soup

1 (14 1/2 ounce) can fat-free, less-sodium chicken broth

4 cups cubed peeled baking potato (about 2 pounds)

1 cup chopped onion

1 cup thinly sliced celery

1 cup thinly sliced carrot

3 tablespoons butter or stick margarine, cut into small pieces

1 1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

3 garlic cloves, minced

1/4 cup all-purpose flour

1 1/2 cups 2% reduced-fat milk

7 tablespoons (1 3/4 ounces) shredded reduced-fat sharp cheddar cheese

Freshly ground pepper (optional)

     Place first 9 ingredients (up to garlic cloves) in a 4 1/2 quart electric slow cooker; stir well.  Cover with lid; cook on high-heat setting 1 hour.  Reduce to low-heat setting, and cooke 4 to 5 hours or until vegetables are tender.  Increase to high-heat setting.

     Place flour in a bowl; gradually add milk, stirring with a whisk until well blended.  Stir into soup.  Cook uncovered, 25 minutes or until thick, stirring frequently.  Ladle into bowls; sprinkle with cheese.  Sprinkle with pepper if desired.  Yeild 7 servings.

Serving Size: 1 cup soup and 1 Tbsp cheese

6 Points Plus Value

CROCK POT SALSA CHICKEN

This is the recipe for my chicken tacos.

-Kris

4 chicken breasts (about 2 lbs.)
½ pkg. taco seasoning
1 cup salsa
¼ cup fat-free sour cream

1.      Spray crock pot with Pam.  Add chicken, sprinkle with taco seasonings, and top with salsa. 
2.      Cook on low for 6-7 hours. 
3.      When ready to serve, shred chicken with 2 forks (easy!), then add sour cream and stir thoroughly. 
4.      Serve over brown rice, or use to make tacos, enchiladas or taco salads.
5.      Leftovers freeze very well.

Makes 6-8 shredded servings (4 to 5 PointsPlus values each) [verified with Recipe Builder on eTools]

Crockpot Chicken Stroganoff

Makes 6 servings
5 PPV per serving

1 pound boneless, skinless chicken
1 container (16 oz) fat free sour cream
1 packet powdered onion soup mix
1 can fat free cream of chicken soup
1 small can mushrooms
Add all ingredients to crock pot. Cook on low for 6 hours


You could pour this over noodles or a baked potato.

Crockpot Tortilla Soup

Makes 6 servings
6 Points Plus Value each

 1 1/2 lbs boneless skinless chicken breasts
 15 oz whole tomatoes
 10 oz enchilada sauce
 1 medium onion, chopped
 4 oz chopped green chilies
 1 clove garlic, minced
 2 cups water
 14 1/2 oz fat-free chicken broth
 1 tsp cumin
 1 tsp chili powder
 1 tsp salt
 1/4 tsp ground black pepper
 1 whole bay leaf
 1 cup fresh or frozen corn
 6 whole corn tortillas
 2 Tbsp vegetable oil
 1 Tbsp chopped cilantro

Cook and shred chicken. Combine in crock pot with all ingredients except tortillas, oil, and cilantro. Cook on low 6-8 hours or on high 3-4 hours. Preheat oven to 400 degrees. Cut tortillas into strips and place on baking sheet, brushing lightly with oil. Bake 5-10 minutes or until crisp.
Immediately before serving, sprinkle tortilla strips and cilantro over soup.

Fudgy Caramel Pudding Cake

Be sure to scoop the warm caramel sauce from the bottom of the dish when serving this gooey dessert.

1 (19.8-ounce) box fudge brownie mix (such as Betty Crocker)
1 cup water
1/2 cup unsweetened applesauce
3 tablespoons vegetable oil
1 large egg
1 large egg white
Cooking Spray
1/2 cup fat-free caramel-flavored sundae syrup
2 tablespoons chopped walnuts or pecans
2 3/4 cups vanilla fat-free frozen yogurt

1.  Combine first 5 ingredients in a large bowl; stir with a wooden spoon 50 strokes.  Set aside.
2.  Beat egg white with clean, dry beaters at high speed of a mixer until stiff peaks form.  Gently fold egg white into batter.  Pour batter into a 2-quart souffle dish or deep-sided round baking dish coated with cooking spray.  Drizzle caramel syrup over batter; sprinkle with nuts (caramel will sink to the bottom).
3.  Place a long sheet of foil over top of dish and wrap edges under dish.  Place dish on top of another long sheet of foil; press foil against sides and over top of dish, completely enclosing dish.  Place a small rack, trivet, or 3 canning jar rings in crockery insert of a round 5-quart electric slow cooker; pour 3 cups water into bottom of slow cooker.  Place dish on rack in water.  Cover slow cooker with lid;  cook on high-heat setting 4 1/2 hours or until pudding is set.  Remove foil, and let stand 20 minutes.  Spoon into bowls; top with frozen yogurt.  Yield 11 servings (serving size: 1/2 cup pudding cake and 1/4 cup frozen yogurt).

8 POINTS

Cheesy Spinach-Artichoke Dip

11 (6-inch) pita bread rounds
1/3 cup chopped sun-dried tomatoes, packed without oil
1 cup boiling water
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) tub light cream cheese, softened
1 (8-ounce) carton 30% less-fat sour cream (such as Breakstone)
3/4 cup grated Parmesan cheese
3/4 cup fat-free milk
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper
2 garlic cloves, crushed

1. Preheat oven to 350
2. Split each pita bread in half horizontally; cut each half into 6 wedges.  Place pita wedges in a single layer on baking sheets, and bake at 350 for 10 minutes or until toasted.  Set aside.
3. Combine sun-dried tomatoes and boiling water in a bowl; let stand 1 hour or until soft.
4. Place artichoke and next 11 ingredients in a 3 1/2 quart electric slow cooker; stir well.  Cover with lid; cook on low-heat setting 1 hour.  Drain tomatoes; stir into dip.  Cover and cook 1 hour.  Serve warm with toasted pita wedges.

Yield: 21 servings (serving size 1/2 cup dip and about 6 pita wedges).

POINTS: 3


Diabetic Exchanges: 2 1/2 Starch, 1 Fat
Per Serving:  CAL 166 (26% from fat); PRO 7.6 g; FAT 4.8g (sat 29g); CARB 22.9g; FIB 1.3 g; CHOL 14mg;  IRON 1.4mg; SOD 429mg; CALC 140mg

Barbecue-Beef Sandwiches

2 (1 1/4-pound) flank steaks
1/3 cup dark brown sugar, divided
3/4 teaspoon black pepper
1 (6-ounce) can tomato paste
1 cup chopped onion
1 cup ketchup
1 tablespoon chili powder
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons molasses
1 teaspoon salt
1 teaspoon dry mustard
2 teaspoons prepared mustard
12 (2 1/2-ounce) sandwich buns with sesame seeds, split
24 red onion rings
36 dill pickle slices

1.  Trim fat from steaks; cut each steak in half crosswise.  Comine 1 tablespoon brown sugar and pepper; stir well.  Rub steaks with sugar mixture.  Place remaining brown sugar, tomato paste, and next 9 ingredients in a 4 1/2-quart electric slow cooker; stir well.  Add steaks, turning to coat.  Cover with lid; cook on high-heat setting 1 hour.  Reduce to low-heat setting, and cook 7-8 hours or until steak is tender.  Remove steak from slow cooker, reserving sauce in cooker.

2. Shred steak with 2 forks.  Return shredded steak to cooker; stir well to coat with sauce.  Spoon 1/2 cup steak mixture onto bottom half of each bun;  top each with 2 onion rings and 3 pickle slices.  Cover with tops of buns.  Yield 12 servings.

8 POINTS


Diabetic Exchanges: 3 Starch, 2 1/2 L Meat, 1/2 Fat
Per Serving: CAL 375 (26% from fat); PRO 26.7 g; FAT 10.8g (sat 4.2g); CARB 44.1g; FIB 2.9g; CHOL 49mg; IRON 4.2mg; SOD 928mg; CALC 78mg