Monday, January 21, 2008

Pizza Soup

** 16 oz. petite diced tomatoes
** 16 oz. beef consomme
** 1 pound sliced fresh mushrooms
** 1 medium green bell pepper, diced
** 1 small onion, diced
** 50 slices Reduced Fat Pepperoni
** 2 tsp. oregano
** 2 tsp. Italian seasoning
** grated Reduced Fat cheddar cheese
** grated mozzarella cheese

Add all ingredients except cheeses to crockpot.
Cook on medium for 8 hours.
Spoon into bowl, and sprinkle cheese on top.

Servings: 8
Calories: 137.1
Fat Grams: 4.4
Fiber: 2.2
Weight Watcher points: 2

Note: I will add some black or red beans to this which will change the nutrition numbers a bit--will definitely raise the fiber number.

Pineapple Chicken

** 3.5 pounds chicken--cut into bite size pieces
** salt
** pepper
** 1/4 tsp. ground ginger
** 1 clove garlic, minced
** 1 cup chicken broth
** 8.5 oz. pineapple, in syrup, reserve syrup
** 1 can sliced waterchestnuts
** chopped green pepper (to taste)
** 4 green onions, thinly sliced
** 1/4 cup cornstarch
** 1/4 cup soy sauce
** 1 tbsp. vinegar
** Cooked white rice

Sprinkle chicken pieces with salt and pepper; place in slow cooker.
Combine ginger, garlic, broth, and pineapple syrup; set aside.
Arrange pineapple, green pepper, and water chestnuts over chicken.
Pour garlic ginger sauce over all.
Cover and cook4-5 hours, or until chicken is done.
Add green onions.
Dissolve cornstarch in soy sauce and vinegar, then stir into crockpot.
Cover and cook on high 10-15 minutes longer until slightly thickened.
Serve over hot rice.

Red Beans and Rice

This meal is my easiest meal to prepare and we eat it when I am in a pinch for time and/or when the pantry is low--I always have the basics for this on hand! It is also super, super fast!

Our bowls always look more soupy than in the picture above!

** Two or three cans of red beans....or 1 can red, 1 can black... or 2 cans black (whatever you prefer)
** 3/4 tsp. garlic powder
** 3/4 tsp. onion powder
** 3/4 tsp. cumin
** 3/4 tsp. chili powder
** sprinkling of brown sugar-to add a bit of sweetness but is totally optional
** Cooked Rice--figure at least 1/2 cup cooked per person

NOTE: seasonings can be tweaked to match your family's preference! This recipe is totally flexible and EASY!!!

Dump beans in pot--I do not drain.
Add seasonings and brown sugar.
Cook for at least 15 minutes to allow beans to soften.

Serve with condiments:
** chopped tomatoes
** grated cheese
** chopped onions
** chopped cucumbers (peeled and seeded)--strange sounding but Oh-So Delicious!!
** sour cream
** salsa
** chopped black olives
** chili-cheese fritos (our favorite) or other types of tortilla chips

Serve buffet line style: each person scoops rice in bowl (I put a 1/2 cup measuring cup in rice pot), ladles in beans and then tops with condiments of their choosing.

Cheesy Crockpot Chicken

Cheesy Crockpot Chicken


** 2 pounds boneless, skinless chicken breasts
** 1 can cream of celery soup (fat free)
** 1 can cream of mushroom soup (fat free)
** 1 can condensed cheddar cheese soup
** 1/4 tsp. garlic powder
** 1/4 tsp. onion salt
** 1 can of mushrooms or can use fresh sliced
** 8-10 ounces of low-fat or fat-free sour cream

Place chicken in crockpot.
Mix the undiluted soups together with the garlic powder and onion salt and pour over chicken.
Cover and cook on low 6-8 hours.
About fifteen minutes before serving, cut up or shred the chicken and place back in crockpot.
Add sour cream, stir well and low to heat up.

Serves: 8
4.5 weight watcher points (must add points for rice)

Garlic Chicken

** 4 chicken breasts
** 1 large onion
** 10 cloves garlic (peeled)
** 2 tsp. lemon/pepper seasoning
** 2 tsp. paprika
** 1 tsp. salt

Slice the onion and put it the crockpot.
Mix the lemon/pepper, paprika, and salt together.
Rub all over the chicken.
Place chicken on top of onion in crockpot.
Put garlic cloves on top of chicken.

Cook on low, 5-6 hours or until juices run clear.

Eleanor Stew

* * 3lbs lean stew beef, cubed
** 1 103/4-oz fat free cream of mushroom soup
** 1 small can mushrooms or can use fresh sliced--(yum!)
** 1/2 cup red wine
** 1 envelope dry onion soup mix

Combine all ingredients in slow cooker.
Cover. Cook on low 8-10 hours
Serve over pasta or rice. (We love it with rice as the yummy rich gravy really sticks to rice)

This recipe can be found all over the internet in one fashion or another--but I grew up eating it and got the recipe from my mom, who got it from my grandmother, back in the '60s. It is a classic!