Discussion in 'Teacher Time Out Archives' started by teacherbell, Dec 30, 2005.
Jan 2, 2006
I had never thought of doing lasagna in the crock pot! I will give that a try.
I've never done lasagne in the crockpot either. Do you cook the noodles first, Jane? Do you start with the noodles (do they stick to the pot?) I'm thinking I'm going to have to try that one!
Jan 3, 2006
Start layering with the sauce. You don't have to cook the noodles first, I never do, even when I bake it in the regular oven.
Ok gals, Here are some recipes I found in the book called: The best slow cooker cookbook ever, I haven't tried them but they sound good.
Bean and Sausage Soup
1 C. dried small white beans, rinsed drained and picked over
1 28 oz. can diced peeled tomatoes
2 14 oz. cans chicken broth
1 onion, chopped
2 garlic cloves, minced
1 10oz. pkg. frozen chopped spinach, thawed but not drained
1 T. dried basil
1/2 t. ground pepper
1/2 lb. turkey sausages, halved lenghtwise and thinly sliced
In a 4-5 qt. slow cooker, mix together the beans, tomatoes with their liquid, broth, onion garlic spinach, basil and pepper. Cover and cook on the low heat setting 8-9 hours or until the beans are tender . Stir in the turkey sausagesa and add seasond salt totste. Cover and cook 30 minutes longer, until the sausages are heated through.
6 C. chicken or beef stock or (491/2 oz. can broth)
1 28 oz. can diced peeled tomatoes
2 c. sliced carots
1/2 lb. fresh green beans cut into 1 inch pcs.
3 large celery ribs, sliced
1 large onion, chopped
3/4 lb red potatoes, scrubbed and cut into 1/2 inch pcs.
1 T. dried basil
2 garlic clovs, crushed through a press
2T. dried Italian seasoning
1/4 C. shopped fresh basil
1 T. olive oil
Salt and garlic pepper
Grated Parmesan cheese
Ina a 6 qt. slow cooker mix together the stock, tomatoes and their liquid, carrots, green beans, celery, onion potatoes, dried basil, Italian sesoning, and garlic. Cover and cook on low for about 8 hours or until the potatoes are tender. Stir in the fresh basil and olive oil. Season with salt and pepper to taste Garnish with Parmesan cheese at table.
Beef and Vegetable Stew
6 med. russet potatoes peeled and cubed
6medium carrots peeled and cut diagonally into 1/4 slices
1 onion corsely chopped
1 celery rib, chopped
2 lbs, lean boneless beef stew meat or boneless beef cross rib roast trimmed and cut into 1 inch cubes
3 T. flour
1 14 1/2 oz. can diced peeled tomatoes
1 C. dry red wine
1 T. dry mustard
1 t. dried thyme leaves
1/2 t. ground pepper
In a 6 qt. slow cooker, mix the potatoes, carrots, onion, and celery. Toss the beef with the flour to coat evenly. Add to slow cooker Top with the tomatoes and their liquid mixed with the red wine, dry mustard, thyme, and pepper Cover and cook on the high heat setting 1 to 1 1/2 hours reduce the setting to low and cook 7-8 hours or until the beef is tender, stirring once or twice during cookin, if possible. Season with salt to taste.
Saucy Apricot-Glazed Chicken
1 C. good quality chunky apricot preserves
3/4 C. bottled Russian dressing
1 envelope dry onion soup mix
12 skinless, boneless, chicken breast halves trimmed of fat
In a medium bowl, mix together the apricot preserves, dressing and dry soup mix until well blended. Arrange 3 of the chicken breast halves in the bottom of a 3 1/2 qt slow cooker, Spoon a fourth of the apricot mixture on top. Add 3 more layres of chicken with the apricot mixture in between and on top. Cover and cook on the hight heat setting 1 hour Reduce the heat to low and continue cooking covered 2 1/2 hours to 3 hour or until the chicken is tender and white through out do not over cook or the chicken will toughen Serve the sauce over the chicken.
I am guessing these are small chicken breast 3 1/2 to 4 lbs total for all.
Barbecue Beef Brisket
1 2lb boneless beef brisket, trimmed of fat
2 c. prepared hickory-flavored barbecue sauce
Place the brisket in a 31/2 qt. slow cooker. Top with 1 C. barbecue sauce. Cover and cook on the high setting 4-5 hours or until the beef is tender. Stir in the remaining 1 cup sauce cover and cook 15-30 minutes longer or until heated through. Remove the brisket and skim off any fat fromthe sauce. Slice the meat across the grain and serve, topped with sauce.
Has anyone ever tried Spoonburgers? My Grandma and Mom used to make them, it is a BBQ version of Sloppy Joe's with green pepers, celery, and onion. It is so good, I'll have to post the recipie when I get home.
That sounds good!
to die for pot roast.... from TOH
1 HIDDEN VALLEY RANCH DRESSING PACKET
1 GOOD SEASONS ZESTY ITALIAN DRESSING PACKET
1 MCCORMICK BROWN GRAVY PACKET
1/2 C WATER
PLACE 1/2 C WATER IN BOTTOM OF CROCK POT, THEN ROAST.
IN SMALL BOWL MIX ALL (DRY)PACKETS TOGETHER TO BLEND, THEN POUR OVER ROAST. Cook on low 6-7 hours.
Love the Cheesy chicken...the points are weight watcher based!!!
Cheesy Crockpot Chicken !
Serves 8 Points 4 1/2
2 pounds boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1/4 teaspoon garlic powder
Place chicken breasts in the crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until chicken is tender. Serve over rice or noodles (don't forget to add these POINTS I cooked the same thing for dinner last night! I only had one can of chicken soup, so I used it plus one can of the cheese soup, and it just came out nice and cheesy. The recipe I have says it is 4 1/2 pts. per serving.
I have served this over rice or noodles...more points though.
Crockpot Chicken Stroganoff –
4 Points Serving Size: 6
6 skinless boneless chicken breast halves
1 can 98% fat free Cream of Mushroom Soup
16 ounces fat-free sour cream
1 envelope onion soup mix, Lipton -- dry
Put frozen chicken breasts in bottom of crockpot. Combine soup, sour cream, onion soup mix and pour over chicken. Cook on low for 7 hours. Makes 6 servings. May be served over noodles or rice, but be sure you add those points. Per serving: 4 Points. (14.4 Fat Cal) NOTE: Also great with 98% Fat Free Cream of Chicken Soup.
I have a bunch more.
I was looking at crockpots today and found a good sized one for $20. I think that when I get my next check on the 11th I'm going to go buy one finally. All of these recipes have inspired me!
Thank you for the recipies with the points. I am starting to do weight watchers again after a holiday break. I would love any other ones that you have.
Wow, these recipes sound wonderful. Especially since I had pretzels for dinner tonight. But, I survived the frozen chicken meal the other night - but it was awful. Does the rice always get really mushy in the crockpot? I put in rice, boneless frozen chicken breasts, can of mushrooms, can of cream of chicken soup. Yucky. I'll try some of the other ideas, though......
I always have a hard time with rice in crockpots. It always turns out mushy. Maybe there is a secret?
I cook the rice & noodles seperately.
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
1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well. 2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink. 3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender. 5(1 1/2-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g.
Crockpot Cabbage Rolls
2 celery stalks
1 lb. ground chuck
1/3 c. minute rice
3 pieces torn bread
1. Core and remove the outer leaves from: 1 cabbage
2. Separate leaves under cold, running water. Let each leaf fill with water and they will slip off with a little gentle tug.
3. Parboil 8-10 leaves for about 3-4 minutes. Drain in sink and let cool.
4. Chop: 1 c. remaining cabbage 2 celery stalks 3 carrots
5. Place chopped vegetables in bottom of crockpot. Season with: salt and pepper to taste
6. Mix together: 1 lb. ground chuck 1 egg 1/3 c. minute rice 3 pieces torn bread
7. Wrap each cabbage leaf around equal amounts of beef mixture and place seam-side down on top of vegetables in crockpot.
8. Over top, pour: 1 can tomato sauce 9. Cook on low all day
Chicken Cordon Bleu
4-6 chicken breasts (pounded out thin) •
4-6 pieces of ham •
4-6 slices of Swiss or mozzarella cheese •
1 can cream of mushroom soup (can use any cream soup) •
1/4 cup milk
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the crockpot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes. Teresa's Note: Its the best recipe I've tried so far, very flavorful.
5-6 pts. , depending on the size of the chicken breast. I used a 3 oz chicken breast (3 pts.) 96% fat free ham (.5 pts), 2% moz cheese (1 pt.). Then when you add the cream of mushroom soup (98% ff) and 1/4 c. milk (fat free) and divide by the 6 servings I had in the crockpot, I only came up with about 1 pt. for that (at most). Total = 5.5 pts. Does that sound about right. Hope
Corn, Ham and Potato Scallop
6 Points Serving Size : 6
6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham
1 15.25oz. can Green Giant Whole Kernel Sweet Corn -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 10 3/4oz.can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour
In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well. 2. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. 3. Cover; cook on low setting for 7-9 hours or until potatoes are tender. Ingred. Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time. Ingred Sub: Leftover cooked roast beef or turkey can be used in place of the ham.
6(1 1/2-cup)servings. Per serving: Cal 320; Total fat 7g; (sat 4g); Choles 30mg; Sod 1010mg; Total Carbs 49g; Fiber 5g; Sugars 6g; Pro 14g. POINTS: 6 MC Formatted 5/31/98 and submitted to the WW forum. Submitted to new forum 7-11-00. Try it with 1 can condensed low fat cream of mushroom soup in place of Cheese soup for a completely different taste.(per Sherry C)
Crockpot Enchilada Layered Casserole
1 medium onion, chopped
1 green pepper, chopped
1 lb. 93% lean ground beef
1 15oz can diced tomatoes with Mexican seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1 15 oz. can ranch beans (or chili beans or dark red kidney beans) undrained
1/2 to 1 small can tomato sauce
fat-free flour tortillas
reduced fat Mexican Cheese
Cook onion and green pepper in non-stick skillet over medium heat until translucent, stirring constantly. Add ground beef and stir until cooked. Add 1 15oz can diced tomatoes with mexican seasoning, UNDRAINED 1 teaspoon chili powder 1/2 teaspoon cumin 1 15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 1/2 to 1 small can tomato sauce Cook on low for 10 minutes, until piping hot. Sauce should be like a thin spaghetti sauce consistency. Spray with Pam the inside of a 3.5 quart crockpot. Layer the following in this order: 3/4 cup sauce mixture 1 fat-free flour tortilla 1/3 cup reduced fat Mexican Cheese, grated Make 6 layers, ending with cheese. Pour any sauce remaining over the top. Cook 6 hours on low. Total recipe has 41 points. It is supposed to serve 6, but I usually find it serves 10, which makes it 4.1 points a serving. This tastes like a Mexican Lasagna to me. I take it to all our church suppers, by request, and it is always all eaten--even the pot is scraped. Check on this recipe the first time you make it--a friends' Crockpot has a higher "low" setting, and it doesn't need six hours to be done in her pot--gets too dry. My crackpot’s "low" setting is 225-250 degrees. ViolaNan
Crockpot Spaghetti Roast
1 medium rump roast, trimmed
1 1 LB, 10 oz jar spaghetti sauce (I use Ragu Light Tomato & Basil (no sugar added)
6 cups cooked spaghetti (9 oz. dry)*
Per Serving: 2 ounces of lean beef (3 Points), 1/2 cup spaghetti sauce (1 Point),*1/2 cup cooked spaghetti (1 Point)=5 Points; 284.8 Cal, 8.2g Fat, 5.2g Fiber=5 Points. NOTE: * I cook 6 cups spaghetti so that others may have more than 1/2 cup. If I have 1-cup spaghetti, it becomes 7 points per serving
JWow, I didn't know you could cook spaghetti in there. Can it stay in all day? Okay, we need more recipes that don't have soup in them. Soups have way too much salt for me.
Jan 4, 2006
Asian Pot Roast
1 14 1/2 oz can chicken broth
2 t. minced fresh ginger
4 garlic cloves peeled and halved
1/2 C. soy sauce
lean boneless beef pot roast cut in 3-4 chunks, (about 3 lb.)
2 large onions sliced and separated into rings
1/4 C. quick-mixing flour, such as Wondra
In a 3 1/2 -4 qt slow cooker mix together the chicken broth ginger garlic and soy sauce place the beef chunks in the broth mixture. Top with the onion slices.
Cover and cook on low for 8-9 hours. Skim off any fat from the juices. In a small bowl whisk together the flour and 3/4 C. liquid in the slow cooker. Increase the heat to the high setting and cook uncovered on high for 30 to 40 minutes or until sauce is thickened slightly Cut meat into slices before serving.
Crockpot Sour Cream Salsa Chicken
Serving Size : 4 4 points per serving
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
Slow Cooked Garlic Chicken
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 Cooker Chicken Merlot
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 Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.6, Lean meat: 0.2, Fat: 0.2, Sugar: 0.5, Very lean meat protein: 6.8
2lbs all-purpose potatoes, cut into large chunks
1/3 cup olive oil or vegetable oil
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
Preheat oven to 450-degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated.
In 13 x 9-inch baking or roasting pan, arrange potatoes, discard bag.
Baked uncovered, stirring occasionally, 40 minutes, or until potatoes are tender and golden brown.
Makes about 4 servings.
I used red-skinned potatoes, about 3lbs, peeled. Otherwise, I followed the same recipe. If you prefer, you can leave the skins on too.
I coated the potatoes with the oil and sprinkled on the soup mix, then mixed completely.
Cooked on low for about 6 hours.
I used my 4 1/2-qt Crock Pot - one of the older ones. I know the newer ones cook hotter, so cooking time may depend on the model, and also on the size of the potato pieces.
chicken pot pie from bisquick site
1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 ounces) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (1 pound) Green Giant® frozen mixed vegetables
1. Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4. Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.
Swiss Chicken Casserole
1 serving = 8points
1 package of stove top stuffing mix
4-6 boneless/skinless chicken breasts
4 slices of swiss cheese
1 can of reduced fat cream of mushroom soup
1 package of stove top stuffing mix (mix both dry packets together, do not add water yet) -1/2cup of stuffing = 2points put stuffing in sprayed crockpot (can spray w/pam cooking spray) 4-6 boneless/skinless chicken breasts - 1 chicken breast = 3 points 4 slices of swiss cheese layered on top (nonfat cheese 1 point per slice regular cheese = 2points per slice, cheese is also optional 1 can of reduced fat cream of mushroom soup- spread over top of chicken and cheese. (entire can of mushroom soup is 4points - so I count 1point per serving drizzle 1/4 - 1/2 cup of warm water around the edges. cook on low in crockpot all day. If you don't use or have a crockpot you can cook it in the oven at 350 degrees for an hour.
Italian Pot Roast
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.
6 servings @ 5 pts.
1 LB Flank Steak
1/4 C Soy Sauce
1C Pineapple Chunks in Juice – Drained, 1/4 cup juice reserved
1 Tsp. Ginger Root – grated
1 Tbsp. Sugar
1 Tbsp. Oil
2 Clove Garlic – crushed
3 Tbsps. Cornstarch
3 Tbsps. Water
Cut meat into 1/8-inch slices and place in a low cooker. In a small bowl, combine soy sauce, reserved pineapple juice, gingerroot, sugar oil and garlic. Pour sauce mixture over meat. Cover and cook on LOW 6 to 7 hours. Turn control to HIGH. Stir in pineapple. Combine cornstarch and water in a small bowl; add to cooker. Cook, stirring, until slightly thickened. Serve over rice..................... Per Serving (excluding unknown items): 210 Calories; 10g Fat (44.0% calories from fat); 15g Protein; 14g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 740mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
6 point per serving
3 1/2 cups chicken broth
1 1/2 cups dried Great Northern Beans
4 boneless skinless chicken breasts
6 minced garlic cloves
1 medium chopped onion
2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper jalapeno's or crushed red pepper to taste
Put beans in 3-4 qt saucepan and cover with water plus approx. 2 inches over. Bring to a boil and boil uncovered for 2 minutes. Reduce to low heat and simmer for 1 to 1 1/2 hour or until beans are tender. Add more water if necessary. Meanwhile, boil large stock pot of water. Add chicken breast and boil until inside is no longer pink. Let cool then shred into bite size pieces. Add all ingredients to crockpot and cover. Cook on low for 8-10 hours or high for 4-5 hours. If this is not spicy enough for you, add more crushed red pepper to desired taste. 6 point per serving (approx. 1 cup) Serve with baked tortilla chips, low fat sour cream, reduced fat cheddar cheese. My husband also likes it with regular cornbread.
Lowfat Crockpot Swiss Steak
4 @ 5 pnts
1 1/2 lbs. round steak, trimmed of fat
1 chopped carrot
1 cup chopped celery
1 can tomato sauce
1 onion, sliced
2 tbs. Flour
1 tsp. Salt
1/4 tsp. black pepper
1 tsp. garlic powder
Cut steak into serving pieces. Combine flour, garlic powder, salt, & pepper & sprinkle over meat. Mix well & put into crock pot. Add carrot, celery, & onion. Pour tomato sauce on top. Cook on low for 8 to 10 hours.
Every time I see the title for this thread I think it says, 'Crackpot Meals'. Maybe .......
Diznee, do you really cook all these yummy recipes?
I gotta print these out and start trying them theya ll sound so good
Daisy, I've only done a couple. My mom emailed these to me.
Jan 5, 2006
Oh, okay, Diznee. Now I feel better. I was getting a complex.
Diznee, have you tried Aimee's Adventures? She has a weight watcher's cookbook and has most of the recipes on her website. Some of the recipes you've posted sound like hers. She has some GREAT stuff on there.
Jan 6, 2006
WOW!! that site is great!!!! I needed new WW recipes too..thanks!
Christy, I don't really do weight watchers...my mom did & shares good recipes w/us!!!
Deedee...a yummy dessert that I believe is 1pt per slice
1 can crushed pineapple
1 angel food cake
Mix pineapple, juice as well into angel food cake. Bake in cake pan as to directions on box. I usually bake about 30min.
Top w.fat free cool whip.
DeeDee....have you ever made this ww recipe? (Not a crockpot meal, but fast & easy)
1 angel food cake mix
1 can blueberry pie filling
Mix together in 9 X 13 cake pan & bake at 350 for 30 minutes. Top with ff whipped topping....it's delicious & only 1 or 2 points per piece.
music teach yours sounds yummy too!!!
No I havent tried either dishes ..but they sounds so good! My favorite WW recipe is for Coca cola chicken..its so good!!!
Jan 9, 2006
I got a recipe from a friend today, I can't wait to try it!
2 1/2 lb ground beef
4 oz salsa
1 pkg taco seasoning
1 egg slightly beaten
1 C bread crumbs
12 oz shredded Mexican cheese (I'm going to put more...I'm a cheese hog!)
2 t salt
1/2 t pepper
Combine all ingredients, except half of the taco seasoning.
Mix well. Shape into loaf and place in slow cooker. Sprinkle with remaining taco seasoning.
Cover. Cook on low 8-10 hours.
I'm thinking a little salsa and cheese on the top would be great, and of course serve with hot tortillas.
I made a couple things in the crockpot this weekend and both were over done and dry. So it goes...back to the drawing board. I thought most things cooked on low took about 8 hours, but I guess not with pork chops and chicken breasts? Maybe my crockpot cooks hotter than some. NOt sure what I am making next. Christy , one time I made a meatloaf in the crockpot and it was really awful! Let me know how yours turns out. I'm a crock pot flunky!
Jan 10, 2006
Crock Pot Potatoes
Has anyone ever tried to put sliced potatoes in the Crock Pot the night before? I did that one time, and in the morning they were BLACK! I couldn't even imagine trying to eat it, so I threw the whole thing out. Anyone have a way to keep this from happening?
I put in browned ground beef 1-2 pounds, large 15-16 ounce can of tomato sauce, Large 15-16 ounce can chopped tomatoes and a large can of tomato paste. Add garlic powder, italian seasonings, chives, whatever seasonings you like, stir, cover, set to low. It makes enough for my family of 7 AND I am able to freeze the leftover sauce for another meal.
keep your potatoes in water until you are ready to use them.
I had heard about putting them in water before, but was not sure if it would work. Thanks!!! I think I will try that dish again for tomorrow.