2 15 Favorite Weight Watchers Friendly Slow Cooker Recipes Breakfast Casserole Olive Garden Pasta Fagioli Ham and Wild Rice Soup Easy BBQ Turkey Chili Chicken and Gravy Skinny Southwestern Chicken BBQ Lentils Cabbage Roll Casserole Asian Chicken Lettuce Wraps 5-Ingredient Peach Pork 3-Ingredient Salsa Verde Beef Pepper Steak Bananas Foster Chocolate Pudding Cake Carrot Cake Baked Oatmeal simple-nourished-living.com
3 Breakfast Casserole 16 ounces frozen hash brown potatoes (I used O'Brien style) 2- to 3-quart 20 mins 4 hrs 4 hrs, 20 mins 6 ½ pound cooked turkey breakfast sausage ¾ cup shredded reduced fat cheddar cheese 8 large eggs ¾ cup milk ½ teaspoon salt ½ teaspoon pepper 1. If it isn't already cooked, brown the sausage in a skillet. Drain and set it aside. 2. Grease your slow cooker. 3. Place one third of the frozen potatoes in the bottom of the slow cooker. Top with one third of the cooked sausage and one third of the cheese. 4. Repeat the layers two more times. 5. In a large bowl, beat together the eggs, milk, salt and pepper. 6. Pour the egg mixture over the potatoes, sausage and cheese in the slow cooker. 7. Cover and cook on LOW for 4 or 5 hours or until the casserole is set in the middle and lightly brown around the edges. 8. Cut into 6 wedges to serve. Nutrition Estimates Per Serving (1/6th): 261 calories, 13.8 g total fat, 4.7 g sat fat, 0 g trans fat, 254 mg chol, 627 mg sodium, 14.2 g total carbs, 1.8 g sugar, 1.6 g fiber, 20.2 g protein, 190 mg calc 7 PointsPlus* 7 SmartPoints* This slow cooker breakfast casserole would also be delicious with cubed lean ham instead of the cooked sausage.
4 Olive Garden Pasta Fagioli 1 pound extra lean ground beef, browned and drained 1 cup chopped onion 1 cup chopped carrots 6- to 7-quart 30 mins 7 hrs 7 hrs, 30 mins 10 ½ cup chopped celery 1 can (14 to 15 ounces) diced tomatoes with juice 1 can (14 to 15 ounces) kidney beans, rinsed and drained 1 can (14 to 15 ounces) white beans, rinsed and drained 4 cups beef broth 1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce 1-1/2 teaspoons oregano ¾ teaspoon hot pepper sauce (such as Tabasco) ½ teaspoon salt ½ teaspoon black pepper 1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions. ¼ cup chopped fresh parsley, optional for serving Grated Parmesan, optional for serving 1. Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker. 2. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them. 3. When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes. 4. Serve with grated parmesan and a sprinkling of fresh parsley if desired. Nutrition Estimates Per Serving (1-1/4 cups): 238 calories, 3 g total fat, 1.4 g sat fat, 0.1 g trans fat, 34 mg chol, 816 mg sodium, 32 g total carbs, 6.2 g sugar, 9 g fiber, 22 g protein, 130 mg calc 5 PointsPlus* 5 SmartPoints* International, Inc. All recipe ingredients, except optional items, included in determining nutritional estimates. I used my Ninja 3-in-1 Crock Pot Cooking System to make this Pasta Fagioli so I could brown the meat and slow cook the soup without dirtying a separate skillet. I love this feature of the Ninja. I also cooked the pasta separately and added it at serving time. I sometimes hate the way dry pasta swells and absorbs so much liquid when you add it, uncooked, directly into soups.
5 Ham and Wild Rice Soup 2 cups diced cooked ham ½ cup chopped onion 4-quart 15 mins 6 hrs 6 hrs, 15 mins 8 ¾ cup uncooked wild rice 1 package (16 ounces) frozen mixed vegetables 3 cups water 2 cups chicken broth 1 can (10.75 ounces) cream of celery soup ¼ teaspoon ground black pepper ½ cup half-and-half 1. Mix the ham, onion, wild rice, vegetables, water, broth, cream of celery soup and black pepper in your crock pot, stirring well to combine. 2. Cover and cook on LOW for 6 to 8 hours. 3. Stir in the evaporated milk. Increase the setting to HIGH. Cover and cook 10 to 15 minutes more or until hot. Nutrition Estimates Per Serving (1 cup): 205 calories, 8 g total fat, 2.6 g sat fat, 0 g trans fat, 29 mg chol, 949 mg sodium, 20 g total carbs, 3.1 g sugar, 3 g fiber, 13 g protein, 60 mg calc 5 PointsPlus 6 SmartPoints* Cream of chicken or cream of mushroom soup can be used instead of cream of celery, if you prefer.
6 Easy BBQ Turkey Chili 1 pound uncooked turkey or chicken sausage 4-quart 20 mins 5 hrs 5 hrs, 20 mins 7 ½ packet (1-ounce) taco seasoning 1 can (28 ounces) crushed tomatoes 1 can (14 to 15 ounces) kidney beans, rinsed and drained 1 cup barbecue sauce 1 can (14 to 15 ounces) corn, drained 1. If you have sausage links, cut open the casings to remove the sausage and discard the casings. 2. In a large skillet set over medium heat add the turkey sausage and taco seasoning. Cook, breaking it up with a spoon, until sausage browns and is no longer pink, about 7 minutes. 3. Transfer to your slow cooker. (I used my 4-Quart.) 4. Add the tomatoes, beans, barbecue sauce and corn. 5. Cover and cook on LOW for 4 to 5 hours, until the turkey sausage is tender. 6. Using a large spoon, skim off any excess fat that has accumulated on the surface of the chili. 7. Stir and season to taste with salt and pepper. 8. Serve with your favorite chili garnishes. Nutrition Estimates Per Serving (1 cup): 288 calories, 7.7 g total fat, 0 g sat fat, 0 g trans fat, 39 mg chol, 1158 mg sodium, 38.3 g total carbs, 15.4 g sugar, 7.7 g fiber, 17.7 g protein, 20 mg calc 7 PointsPlus* 9 SmartPoints* Using convenient no-prep ingredients, it s as easy as it is delicious. You don t even have to chop an onion, making this slow cooker BBQ Turkey chili a perfect choice when you are feeling especially lazy or are short on time.
7 Homestyle Chicken and Gravy 6 boneless skinless chicken breasts (5 to 6 ounces, about 2 pounds) 4-quart 10 mins 4 hrs 4 hrs, 10 mins 6 2 packages chicken gravy mix (I used McCormick) 1 can (10-3/4 ounces) low fat low sodium cream of chicken soup (I used Campbell's Healthy Request) 2 cups water Fresh ground black pepper to taste 1. Place chicken in the slow cooker. (I used my 4-quart crock pot) 2. In a bowl, mix together the dry gravy mix, soup, water and pepper with a whisk until the gravy is as smooth as you can get it. 3. Pour the gravy mixture over the chicken. 4. Cover and cook on low for about 4 hours, until the chicken registers 165 on an instant read meat thermometer stuck into the center of the breasts. 5. Serve over mashed potatoes, brown rice or toast, if desired. Nutrition Estimates Per Serving (4 ounces chicken and 1/4 cup gravy): 228 calories, 5 g total fat, 0 g sat fat, 0 g trans fat, 81 mg chol, 721 mg sodium, 9 g total carbs, 1.6 g sugar, 1 g fiber, 37 g protein, 0 mg calc 6 PointsPlus* 4 SmartPoints* For those opposed to the whole cream of chicken soup and packaged gravy thing, you could always cook the chicken breasts in 2 cups of chicken broth until tender, shred the meat and make your own gravy right in the slow cooker, which should take about 15 minutes on HIGH.
8 Skinny Southwestern Chicken 2 cans (15.5 ounces) corn, drained 5- to 6-quart 10 mins 3 hrs 3 hrs, 10 mins 6 1 can (15 ounces) black beans, rinsed and drained 1 jar (16 ounces) chunky salsa, divided 6 boneless, skinless chicken breast halves (4 to 5 ounces each) Southwest seasoning blend (optional) 1 cup low-fat shredded Mexican cheese blend 1. Combine the corn, black beans and ½ cup salsa in a 5 to 6-quart slow cooker. 2. Season the chicken with Southwest seasoning blend or salt and pepper to taste. 3. Add chicken to the slow cooker. 4. Top with the remaining salsa. 5. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. 6. Sprinkle with cheese. Cover and cook 5 minutes more or until cheese melts. Nutrition Estimates Per Serving (1 breast with 1/6 corn & bean mixture): 370 calories, 6 g total fat, 2.5 g sat fat, 0 g trans fat, 79 mg chol, 715 mg sodium, 43 g total carbs, 4.3 g sugar, 7 g fiber, 39 g protein, 120 mg calc 9 PointsPlus* 9 SmartPoints* This makes a generous serving. You can shave a couple of WW points by eating a smaller portion. To prevent your chicken from drying out, you'll want to check for doneness. Many of today's slow cookers are much hotter than they used to be. My chicken was done in about 3.5 hours on low!
9 3-Ingredient Barbecue Lentils 2 cups dry lentils (about 1 pound) 4-quart 10 mins 9 hrs 9 hrs, 10 mins 8 2 cups barbecue sauce 4 cups water 1 package (12 ounces) vegetarian hot dogs, sliced 1. Rinse the lentils and put them in the slow cooker. 2. Add the barbecue sauce, water and hot dog slices and stir to combine. 3. Cover and cook on LOW for 7 to 9 hours. If possible, check every few hours during cooking and add a little more water if the lentils seem to be getting too dry. The lentils will be soft when they are done cooking. Nutrition Estimates Per Serving (1 cup): 272 calories, 1.7 g total fat, 0 g sat fat, 0 g trans fat, 5 mg chol, 809 mg sodium, 43.5 g total carbs, 25 g sugar, 14.8 g fiber, 21.3 g protein, 30 mg calc 6 PointsPlus* 9 SmartPoints* If you're not a fan of vegetarian hot dogs, substitute your favorite fat-free hot dogs (I like Hebrew National; just be sure to adjust your SmartPoints accordingly).
10 Cabbage Roll Casserole 1 pound lean ground beef 4-quart 20 mins 4 hrs 4 hrs, 20 mins 6 ½ cup chopped onion 5 cups coleslaw mix ½ cup uncooked, converted rice (I used Uncle Ben's) ¼ cup water 2 teaspoons paprika ½ teaspoon salt ¼ teaspoon pepper 1 can (14 to 15 ounces) Italian-style tomato sauce 1. Grease the inside of the slow cooker. 2. In a large skillet, cook the beef and onion, stirring occasionally, until the beef is no longer pink. Drain off any grease. 3. Scrape the beef and onion mixture into the slow cooker. 4. Add the remaining ingredients and stir to combine. (The cooker will be full, but the cabbage will shrink a lot during cooking.) 5. Cover and cook on LOW for 4 to 6 hours or until the cabbage is tender. Nutrition Estimates Per Serving (1/6th; about 3/4 cup): 191 calories, 3.2 g total fat, 1.4 g sat fat, 0 g trans fat, 41 mg chol, 682 mg sodium, 20.5 g total carbs, 4.2 g sugar, 2.8 g fiber, 17.5 g protein, 30 mg calc 4 PointsPlus* 3 SmartPoints* You get all the flavors of cabbage rolls in this slow cooker cabbage casserole with a LOT less effort. Next time, I'll bulk up this slow cooker cabbage casserole even more with another cup or two of cole slaw mix.
11 Asian Chicken Lettuce Wraps 2 pounds ground chicken 4 teaspoons minced garlic 4-quart 10 mins 3 hrs 3 hrs, 10 mins 6 1 red bell pepper, cored and finely chopped ½ cup hoisin sauce 2 tablespoons soy sauce Salt and pepper 1 (8-ounce) can sliced water chestnuts, rinsed and chopped 1 cup cooked rice 3 scallions, sliced thin 2 heads Bibb lettuce 1. Microwave ground chicken and garlic in bowl, stirring occasionally, until chicken is no longer pink, about 5 minutes. Drain off liquid and transfer mixture to slow cooker. 2. Stir in bell pepper, hoisin sauce, soy sauce, ½ teaspoon salt and ½ teaspoon pepper. Cover and cook until chicken is tender, 2 to 3 hours on LOW. 3. Stir in water chestnuts and rice and cover until thoroughly heated, about 5 minutes. 4. Stir in scallions and add salt and pepper to taste. 5. Separate and wash Bibb lettuce leaves, then pat dry. 6. Serve chicken filling with lettuce leaves. Nutrition Estimates Per Serving (1/6th): 526 calories, 12.4 g total fat, 3.3 g sat fat, 0 g trans fat, 135 mg chol, 787 mg sodium, 51.4 g total carbs, 7.6 g sugar, 2.4 g fiber, 49 g protein, 80 mg calc 13 PointsPlus* 13 SmartPoints* I think you could very easily get 8 good-size portions with this recipe - the 6 servings suggested by the original recipe makes very full wraps. Increasing the number of servings to 8 reduces the calories per serving to 394 with 10 SmartPoints.
12 5-Ingredient Peach Pork 1 pound pork tenderloin, cut into stew-size pieces (I used boneless pork spareribs because they were on sale) 1-1/2- to 2-quart 20 mins 4 hrs 4 hrs, 20 mins 4 1-1/2 tablespoons reduced-sodium taco seasoning mix ¾ cup salsa 1 tablespoon minute tapioca 3 tablespoons peach all-fruit spread 1. Coat the the slow cooker with nonstick spray. 2. Trim the pork of any excess fat and cut it into stew-size pieces. 3. Sprinkle the taco seasoning on the pork and toss to coat it. 4. Place pork in the slow cooker. 5. Add the salsa, tapioca and peach preserves and stir to combine. 6. Cover and cook on LOW for 4 to 6 hours or until fork tender. Nutrition Estimates Per Serving (1/4th; about 1 cup): 177 calories, 3.2 g total fat, 1 g sat fat, 0 g trans fat, 66 mg chol, 743 mg sodium, 14.1 g total carbs, 6 g sugar, 3.6 g fiber, 23.3 g protein, 20 mg calc 4 PointsPlus* 7 SmartPoints* If you re watching your points you can use pork tenderloin which is extremely lean. Or even boneless skinless chicken breasts or thighs. I used boneless pork spareribs in this recipe since they were on sale. Not as lean as pork loin, they cooked up moist and incredibly tender. A little minute tapioca is my secret ingredient for thickening up crock pot sauces. If you don t mind a thinner sauce it s fine to skip it.
13 3-Ingredient Salsa Verde Beef 2 pound rump roast (or other lean beef roast) 3- to 4-quart 10 mins 8 hrs 8 hrs, 10 mins ounce taco seasoning packet 1 cup salsa verde 1. Place roast in the slow cooker. Sprinkle taco seasoning packet all over the roast. Pour the salsa over the beef. 2. Cover and cook on LOW 6 to 8 hours, or until beef is very tender and pulls apart easily with a fork. 3. Remove beef from slow cooker. 4. Drain the liquid from the slow cooker and set it aside. 5. Shred the beef by cutting it into chunks and then pulling it apart with two forks. Discard any fat place the shredded beef back into slow cooker. 6. Pour ½- to1-cup of the liquid back into shredded beef. 7. Reduce setting to warm until ready to serve. Nutrition Estimates Per Serving (3 ounces beef): 152 calories, 5.1 g total fat, 1.8 g sat fat, 0 g trans fat, 67 mg chol, 437 mg sodium, 0 g total carbs, 0 g sugar, 0 g fiber, 23.3 g protein, 20 mg calc 4 PointsPlus* 3 SmartPoints* In addition to making delicious restaurant quality tacos, this crock pot salsa beef would be delicious in burritos, enchiladas or quesadillas.
14 Simple Pepper Steak 1 pound beef round steak, cut into bite-size pieces 4-quart 20 mins 7 hrs 7 hrs, 20 mins 4 ¼ cup all-purpose flour ¼ teaspoon ground pepper ¼ teaspoon salt 1 large onion, sliced thinly into half-moons 1 red or green bell pepper, seeded and sliced 1 can (14 to 15 ounces) diced tomatoes with juices 1 can (4 ounces) sliced, mushrooms, drained 3 tablespoons soy sauce Cooked rice, if desired, for serving 1. Place the pieces of beef in your slow cooker. Sprinkle with the flour, salt and pepper. Toss with your hands to coat the meat with the flour. (For extra flavor I used a couple of teaspoons of Montreal Steak Seasoning, instead of salt and pepper.) 2. Add the onion, pepper, tomatoes, mushrooms and soy sauce. 3. Cover and cook on LOW for 7 to 8 hours, until the beef and vegetables are tender. 4. Serve over cooked rice, if desired. Nutrition Estimates Per Serving (1/4th or about 1 cup without rice): 267 calories, 8 g total fat, 2.1 g sat fat, 0 g trans fat, 75 mg chol, 948 mg sodium, 17 g total carbs, 3.1 g sugar, 3.3 g fiber, 30.9 g protein, 30 mg calc 6 PointsPlus* 6 SmartPoints* To make this crock pot pepper steak work for simply filling, you need to skip the flour, but the end result will be less thick.
15 Bananas Foster 3 ripe firm bananas peeled and cut into 1-inch chunks 2- to 3-1/2-quart 10 mins 1 hr, 30 mins 1 hr, 40 mins 4 ¼ cup packed light brown sugar ½ teaspoon ground cinnamon ¼ cup apricot fruit spread 1 tablespoon butter, cut into ¼-inch pieces 1. Coat the slow cooker insert with nonstick cooking spray. 2. Place the banana chunks, brown sugar and cinnamon in the slow cooker. Toss until the bananas are evenly coated with the sugar. 3. Dollop teaspoonfuls of the apricot spread over the bananas. Sprinkle on the pieces of butter. 4. Cover and cook on LOW for 1-1/2 hours or until the bananas are soft and the sauce is bubbling. 5. Serve over vanilla frozen yogurt, ice cream or gelato. Nutrition Estimates Per Serving (1/3 cup bananas and sauce): 182 calories, 2.9 g total fat, 2.6 g sat fat, 0 g trans fat, 10 mg chol, 29 mg sodium, 40.3 g total carbs, 26.4 g sugar, 2.9 g fiber, 1 g protein, 10 mg calc 5 PointsPlus* 5 SmartPoints* I think this slow cooker bananas foster would make a glorious breakfast topping for pancakes, french toast or oatmeal too.
16 Skinny Chocolate Pudding Cake 1 cup dry all-purpose baking mix (I used Bisquick Heart Smart) 4-quart 15 mins 2 hrs 2 hrs, 15 mins 8 1 cup sugar, divided 3 tablespoons plus ⅓ cup unsweetened cocoa powder, divided ½ cup milk (I used coconut milk beverage) 1 teaspoon vanilla 1-2/3 cups hot water 1. Spray the inside of your slow cooker with nonstick cooking spray. 2. In a bowl, mix together the baking mix, ½ cup sugar, 3 tablespoons unsweetened cocoa powder, milk and vanilla until well blended. 3. Pour the batter evenly into the slow cooker. 4. In a clean bowl, mix the remaining ½ up sugar, ⅓ cup cocoa powder and hot water until well blended. 5. Pour over the batter in the slow cooker. 6. DO NOT STIR! 7. Cover and cook on HIGH 2 to 3 hours, or until a toothpick inserted in the center of the cake-y part comes out clean. (There will be a thick chocolate pudding-like sauce beneath the cake.) 8. Serve warm plain or with a little scoop of vanilla ice cream. Or squirt of whipped cream. Just be sure to adjust your Points accordingly. Nutrition Estimates Per Serving (1/2 cup): 169 calories, 1.9 g total fat, 0.6 g sat fat, 0 g trans fat, 1 mg chol, 136 mg sodium, 38.5 g total carbs, 26.9 g sugar, 2 g fiber, 2.6 g protein, 10 mg calc 5 PointsPlus* 8 SmartPoints* If you ve never made a slow cooker chocolate pudding cake before, have no fear. The batter will rise to the top and turn into cake. Underneath you ll find a rich chocolate pudding - just be sure to resist the urge to stir.
17 Carrot Cake Baked Oatmeal 2 large eggs 1 cup unsweetened applesauce 2- to 3-quart 20 mins 4 hrs 4 hrs, 20 mins 8 1 cup skim milk (I used vanilla coconut milk beverage) ½ cup brown sugar 1 teaspoon cinnamon 1 teaspoon salt 3 cups uncooked oatmeal (old-fashioned or quick oats, not instant) 1 cup shredded carrots 1 can (8 ounces) crushed pineapple, drained ¼ cup shredded coconut 3 tablespoons chopped walnuts 2 teaspoons baking powder 1. Grease the slow cooker insert with nonstick cooking spray. 2. In a large bowl whisk together the eggs, applesauce, milk, brown sugar, cinnamon and salt until well blended and creamy. 3. Add the oats, carrots, pineapple, coconut, and baking powder and stir until well mixed. 4. Pour into your greased slow cooker. 5. Cover with 3 to 4 layers of paper towels (to prevent condensation from dripping into the oatmeal) 6. Cover and cook on LOW for 3 to 5 hours, until the edges are golden brown and the center is set. (Mine was done in 4 hours.) 7. Serve hot or let it stand in the slow cooker for up to an hour and then cut it into pieces for serving. Nutrition Estimates Per Serving (1/8th): 243 calories, 5.7 g total fat, 1.6 g sat fat, 0 g trans fat, 47 mg chol, 341 mg sodium, 41.3 g total carbs, 17.4 g sugar, 4.9 g fiber, 7.7 g protein, 140 mg calc 6 PointsPlus* 7 SmartPoints* I love to make it in the crock pot on the weekend to re-warm during the week. It s really easy to make. You just stir everything together, pour it into your slow cooker, and let it cook for about 3 to 5 hours. (Or you can pour it into a casserole dish and bake it at 350 degrees for minutes.)
Crock Pot Chicken Burrito Bowls 1 Lb. boneless skinless chicken breasts 1 (14.5 oz.) can diced tomatoes 1 cup chicken stock, divided, plus more if needed 2 tsp chili powder 2 tsp salt 1 tsp cumin 1 cup
Apple Oatmeal A tasty recipe packed with good-for-you foods. Makes 4 servings. ¾ cup per serving. 1. Combine all ingredients Prep time: 10 minutes in a medium, microwave Cook time: 2 minutes safe bowl.
Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add
T H E S O U T H E R N L A D Y C O O K S GREAT RECIPES F R O M O U R K I T C H E N T O Y O U R S 1 0 R E C I P E S F O R Y O U T O E N J O Y Crock pot Breads Skillet Meals and more A N E W T W I S T O N
I I I I I I I I TM INGREDIENTS ACTIVE THEIVE, BETTER BD CMPAN WHAT CAN I EAT? 14 meals that are ideal for losing weight! 14 meals that are ideal for losing weight; they can be used on meal days, and several
WHEAT FOODS A Selection of International Recipes from the Wheat Foods Council WheatFoods.org Beef Fajitas 6-8 inch whole wheat flour tortillas 1 pound top round beef steak cut into ¾ inch julienne strips
Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
Knowledge @ Noon First Friday of Each Month Leavenworth Public Library. One Dish Delights July 6, 2016 Leavenworth Public Library Presented by Sharon Riedel Kansas State University Research and Extension
Breakfast Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 Serving Cinnamon Apple Oatmeal (Cook 1/2 cup plain oats with 3/4 cup skim milk and 1/2 cup chopped apple. Top with 2 Tbsp. chopped almonds
Simply Filling, Simply Delicious Power Food-rich meals, menus and snacks Now Including Breakfasts! Table of Contents Our Favorite Flavor Boosts 3 Three Simply Filling Menus Family-Friendly Menu Baked Chicken
Aldi $150 Meal Plan Calendar Aldi $150 Meal Plan Calendar Slow Cooker Roasting Chicken 1 whole chicken 2 medium carrots 2 medium celery stalks 1 medium sized onion 1 Tbsp kosher salt 1 tsp pepper 1 tsp
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
trim healthy wicked white chili FAMILY SERVE FEEDS 6 TO 8 (HALVE INGREDIENTS IF YOUR FAMILY IS SMALLER) E 2½ pounds thawed and drained boneless, skinless chicken breasts or tenderloins 4 (15-ounce) cans
Entrées: Tip: pick 2-3 entrées per week and prepare them on the day before your work-week starts. Have premade meals prepped and packed in the fridge so you can take them to work rather than ordering takeout.
HEALTHY KID FRIENDLY HOLIDAY COOKING Oklahoma State University Chellee Burson Family & Consumer Science/4-H 202 E. Main Stigler, OK 74462 918-967-4330 firstname.lastname@example.org www.countyext.okstate.edu/haskell
Each week we will be sending you 10 recipes to enjoy. This includes 6 main dishes, 2 side dishes, and 2 desserts. This weekly menu is just a suggestion, but you can mix and match the recipes as you please!
GETTING YOUR CROCK POT READY TO USE ISSUE 1 VOLUME 21 SEPTEMBER 2012 CONVERTING RECIPES AND TIPS FOR SUCCESS HEALTHY & DELICIOUS SLOW COOKER RECIPES Unleash the Magic Of Your Slow Cooker Imagine you open
Deviled Eggs with California Avocado C A L I F O R N I A AV O C A D O S For a fresh new twist on deviled eggs, fill egg white halves with mashed California Avocado and get 166 mcg of potassium per tablespoon.
Gluten Free January 19th Shopping List This Week's Menu: Clam Chowder, Garlic Kale, Black Eyed Pea Salad, Chicken Nuggets, Scallop Potatoes Got it! Meat / Seafood Quantity Notes Est Cost chicken breast
1. Baked Chicken with Summer Vegetables in the Crockpot, Baked Potatoes 2. Slow Cooker Italian Sausage and Peppers Sub Sandwiches, Salad 3. Peach Pork BBQ Sliders topped with Apple Cole Slaw, Baked Beans,
Indian No-Fry Bread or Tortilla Bread Makes 12 no-fry or grilled tortilla breads This recipe makes Indian tortilla breads that can be cooked on an open flame grill, the open flame of a gas stove, or in
Back-to-School Meal Plan www.transfitathens.com Commit to the Lord whatever you do, and He will establish your plans. -Proverbs 16:3 Breakfast AM Snack Lunch PM Snack Dinner Exercise S PREP DAY! Chocolate
The Best of Our Apple Butter Recipes Apple Butter makes everything better Enjoy this latest batch of apple butter recipes from our amazing bloggers! They re back at it, serving up more delectable dishes
Recipe Appendix Contents Lesson 1 Drink Low-Fat Milk and Water Instead of Sweetened Drinks 2 Eat a Rainbow! Eat More Vegetables and Fruits 3 Read it Before You Eat It! The Label 4 Make Half Your Grains
%FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#
10 Favorite Restaurant Meals Made Healthier We asked members to make over their favorite restaurant meals, cutting fat, sodium and calories while keeping the flavor. Here are the 10 semifinalists. Boneless
Heat N Serve s Easy Day Cookbook! Spice Rice 1 cup of instant rice (minute rice, etc) 1 cup of water 1 1/2 tsp of one of our seasoning blends 4 minutes in the microwave on high in an 800 watt microwave
1. Mel s Diner Chili, Salad, Cornbread 2. Italian Chicken with Tomatoes in the Crockpot, Mashed Potatoes, Green Veggie 3. Harvest Apple Pot Roast, Rolls, Green Veggie 4. Easy Slow Cooker Pork Carnitas,
Asian Stir Fry with Choice of Meat 1.5 lb chicken, shrimp, or beef 2 Asian stir fry seasoning packets (1 oz each) 1 green bell pepper, sliced 1 red bell pepper, sliced 1 lb snow pea pods 4 stalks celery,
Week 1 Meal Plan Breakfast Lunch Dinner Day 1 Southwestern Eggs with Avocado BLT Salad with Chicken Hearty Italian Meatballs and Oven Roasted Broccoli A1 B1 Day 2 Leftovers from B1 A1 B1 Curried Chicken
Get the 1-Week Meal Plan Lose body fat, lower blood sugar, and boost energy with Prevention s diabetes- and fat-fighting Outsmart Diabetes Diet. You ll eat three meals and two snacks a day. Each meal contains
05 & / OF GENERAL MILLS CHOCOLATE-PEANUT BUTTER DREAM BARS, PG. 05 & / OF GENERAL MILLS Stuffed Peppers 4 large bell peppers (any color) lb lean (at least 80%) ground beef tablespoons chopped onion cup
LESSON 3: MEATS CHEF DEMONSTRATION Browning ground beef Sautéing chicken Pulling or shredding meat (pork or turkey) CULINARY LABORATORY TEAM ASSIGNMENTS Turkey Salad Pork Stir-fry Fish Tacos with Jicama
Veal Calzone makes 6 portions 24 ounces Veal, ground Salt to taste 1-1/2 cups Onions, chopped fine 3 Tablespoons Vegetable oil 2 Tablespoons California-style garlic pepper with red bell and black pepper
Microwave MULTI COOKER RECIPE BOOK INCLUDES HELPFUL COOKING CHART BELL+HOWELL MULTI COOKER ITEM NO. 9855/9856/9857 Distributed By EMSON New York, NY 000 USA Copyright 206 EMSON All Rights Reserved. Made
Daniel Fast Recipes Bean and Rice Casserole Beans and rice combine to make a complete protein. So this casserole serves as an excellent source of protein during the Daniel Fast. Preheat oven to 375 1 medium
Marvels of MMMMMMMustard RECIPES Mustard Chicken tbsp (5 ml) brown mustard seeds, ground to a powder with 2 tbsp (25 ml) water 2 tsp (2 ml) turmeric 8 tsp (.5 ml) black pepper 2 2 lbs (. kg) chicken pieces,
WITH LEFTOVERS TO LOVE FROM OUR CHEF TO YOUR Table The holidays are the most wonderful time of the year but they can also be the busiest! With planning, shopping, and entertaining, there s often little
Cacao Chip Protein Cookies cup oat flour, or almond flour 2 cups vanilla protein /4 cup melted coconut oil /2 cup Stevia /4 cup Cacao chips, I purchased the unsweetened ones from Whole Foods egg white.
Endlessly Organic Veggie Boot Camp: Holiday Edition Hanukah Menu Latkes with applesauce Mock Chopped Liver Tzimmes Lentil Loaf Rugelach Christmas Menu Egg nog Swedish Meatballs Mac and Cheese 2 versions
Southwest Chili Mix Chili Queso Dip 1 cups Augason Farms Southwest Chili Mix 2 cups water 1 15 ounce jar processed cheese Mix chili mix and water in saucepan. Bring to a low boil, simmer 12 to 15 minutes.
ANY NIGHT OF THE WEEK FROM OUR CHEF TO YOUR Table B ack to school means back to planning weeknight dinners for a family on the go. More and more Canadians are embracing the concept of Meat-Free Mondays
Texas Style Squash Casserole 2 pounds yellow summer squash or zucchini 1 medium onion, chopped 1 can (4 ounces) chopped mild green chiles, with liquid 2 small jalapeno peppers, seeded and chopped 8 ounces
Week 2 Meal Plan Breakfast: Continue with shakes. Use Arbonne Protein Powder Recipes Doc under Files Tab on Facebook group page. Be sure to adhere to AVOID list! Weekend continue shakes or optional: GF
Egg Drop Noodle Soup Why go out for Chinese when you can stay in and make this classic Asian soup recipe in less than 30 minutes? Simply Asia Lo Mein Noodles and whisked eggs come together in a garlicky,
1. Maple Balsamic Roast Chicken Sheet Pan Dinner, Rolls 2. Pizza Sloppy Joes. Cucumber Slices, and Ranch Dip 3. Ham Steak, Au Gratin Potatoes, and Peas 4. Korean BBQ Tacos and Coconut Rice 5. Cajun Chicken
Breakfast A Harvest of Recipes with USDA Foods Corn Casserole This family favorite casserole is good for breakfast or lunch. Add more flavor by topping it with fresh tomato salsa (page 52). The foods in
Across the Fence Five Ingredients or Less March 2017 Deb Plumley s Recipes No-Bake Lemon Cloud Pie 1 prepared 9-inch shortbread crumb crust 1 can (14 oz.) sweetened condensed milk ½ cup (about 3 medium
Skillet Chicken Parmesan 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 2 large eggs, beaten 1 cup plain panko bread crumbs ½ cup all-purpose flour ½ cup grated Parmesan cheese 1 teaspoon
CAT S CHUCK ROAST Catherine Lancaster contributed this recipe. The roast completely broke down and just melted in my mouth. Plus the couscous absorbed the liquid and turned this into a very meaty stew,
Bountiful Breakfast Breakfast recipes featuring flavorful sausageé The National Hot Dog and Sausage Council is pleased to present ÒBountiful Breakfast,Ó a collection of delicious entrees and side dishes
Super Sauces and Divine Dressings Presented by UK Health and Wellness April 27, 2007 Apple-Pear Salad 16 ounces romaine lettuce 6 ounces shaved Swiss cheese 1 cup roasted, salted cashews ½ cup sweetened
Episode Four, Sunday Dinners: Buttermilk Pie 1 cup of buttermilk 1 teaspoon of vanilla extract 4 oz Butter 5 Eggs A cup of sugar 2 tablespoons of plain flour Juice and rind of ½ a lemon 1 unbaked pie shell
2013 Warren RECC s Recipe of the Month Collection RECIPE OF THE MONTH JANUARY 2013 One-Dish Chicken Bake 1 2/3 cups hot water 1 can (10 3/4 oz.) condensed cream of 1 pkg. (6 oz.) stuffing mix for chicken