JessieW

I am copying these over from a South Beach forum I visit on 3fatchicks.com

San Antonio Style Tortilla Soup
Taken from "Fix-It and Forget-It Lightly".

Serves 9-10
Ideal slow cooker size: 5-quart

Ingredients:
1 TBSP. Olive Oil
1 onion, chopped
2 garlic cloves, minced
2 tsp. ground cumin
2 14.5-oz. cans fat free/low sodium chicken broth
2 15-oz. cans stewed tomatoes
1 TBSP. jalapeno pepper, minced (remove seeds to reduce heat)*
1/4 tsp. black pepper
2 cups (about 1.5 lbs.) boneless, skinless chicken breast, uncooked and cubed
2 cups water
2 TBSP. cilantro (optional)

1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 6-8 hours or on high 4-6 hours.


*DH and I use 2 whole jalapenos unseeded, but this makes a SPICY soup.
**I cut up and fry corn tortillas for DH and sometimes crush baked tortilla chips into the soup for me (only for Ph2). You can add shredded low-fat cheddar cheese for more flavor if you'd like.

Per serving (without add-ons): 320 calories (50 calories from fat), 6g total fat (2g saturated, 0g trans), 30 mg cholesterol, 390mg sodium, 44g total carbohydrate (5g fiber, 7g sugar), 22g protein, 10%DV vitamin A, 10%DV vitamin C, 30%DV calcium, 15%DV iron.

Stuffed Bell Peppers in Crockpot - All Phases

4 large to medium green peppers, tops removed, cored and seeded
1lb ground turkey
2 eggs, slightly beaten
2 cloves of garlic
1/3 cup finely chopped parsley
1/2 tsp salt
1/2 tsp ground pepper
1 cup of your favorite No Sugar Added Pasta Sauce

1 Cut a small hole in bottom of each pepper
2. Combine turkey eggs garlic parmesan cheese parsley salt and pepper in a bowl. spoon mixture into peppers do not pack down
3. Stand peppers upright in the slow cooker stoneware. Spoon tomato sauce over each of the peppers.
4. Cover and cook on Low 4-5hrs or until peppers are tender and meat thermometer reads 170 degrees

4 Servings

Slow-Cooker Cassoulet

4-8 skinless chicken thighs (or use 4-6 b/l, s/l chicken breasts - I used thighs as DH doesn't like white meat)
1 small leek, thinly sliced
1 clove garlic, minced
3 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
3 (15 oz) cans white kidney (Great Northern) beans, rinsed and drained
1/2 lb smoked meat (I used smoked lean beef bacon, microwaved and blotted with paper towels and snipped into bite-size pieces; smoked ham or other lean pork would work, too)
1/4 cup dry white wine (I used Pinot Grigio)

In a 5 qt slow cooker, combine chicken, leek, garlic, parsley, salt and pepper. Add beans and smoked meat and pour wine over all. Cover and cook on low for 5-6 hours (or longer if needed - I cooked on High for about 5 hours, approximately) or until chicken is tender.

This made 4 generous servings, although I would think you could get 5 or 6 servings for people with smaller appetites than my family has!

Slow-Cooker Tuscan Beef Stew from Campbell's Kitchen

Prep Time: 5 min. - Cook Time: About 9 hr.

1 can (10 3/4 oz.) Campbell's Tomato Soup
1 can Campbell's Condensed Beef Broth
1/2 cup red wine OR water
2 lb. beef for stew, cut into 1" pieces
1 can (14 1/2 oz.) diced Italian-style tomatoes
3 large carrots, cut into 1" pieces
1 tsp. Italian seasoning, crushed
1/2 tsp. garlic powder
2 cans (about 16 oz. each ) white kidney beans (cannellini), rinsed and drained

Directions: MIX soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic powder in 3-1/2 qt. slow cooker. COVER and cook on LOW 8 to 9 hr.* STIR in beans. Turn heat to HIGH
and cook 10 min. Serves 6-8. * Or on HIGH 4 to 5 hr. Serve with egg noodles and a mixed green salad.

Turkey Breast Cacciatore

1 4-5 lb turkey breast (or whatever size will fit into your crockpot)
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 large onion sliced
8 oz sliced mushrooms (or more, if you really like mushrooms)
4-5 large cloves garlic, just smashed (not finely choppped)
2 C of your favorite tomato- based sauce (Classico makes a Spicy red pepper sauce with no added sugar, which is yummy and a staply in my pantry)
1/2 C either SBD friendly chicken broth or dry red wine
1 -2 TB dried italian herb mix or a mix of 1 t each dried oregano, basil and 1/2 each rosemary and parsley, or any combination of dried herbs you prefer.
generous pinch of dried pepper flakes
salt and pepper to taste

I chose to leave the skin on the turkey breast, as that was the only source of fat - however, removing the skin and rubbing the breast with some EVOO would be just as good.

Layer the bottom of the crockpot with the peppers, onions, mushrooms and garlic. Season with salt and pepper and half the herb mix, toss to coat. Wash and dry the turkey breast and season with the remaining herb mix and generously with salt and pepper. Place the turkey over the vegetables in the crockpot and pour the tomato sauce and wine over all. Cook on low for about 9 hours. Remove the breast from the crockpot, remove the skin and bones (be careful, as the bones will almost disintegrate when cooked, so you may find pieces in the liquid). Shred or chunk and add back to the liquid. Serve in a shallow bowl with a generous heap of the vegetables on the bottom, and some grated parmesean on top. Yummy. Phase II can add some whole wheat pasta (but you knew that, huh!).

Crockpot Meatloaf
Ingredients

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
Instructions
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

I was thinking to make this SBD Friendly you could grind up oatmeal to use in place of bread crumbs? Or whole wheat bread?

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Me--26 + DH--26
BFP 2/17/08!!! - conceived on just 1500mg metformin
EDD 10/26/08
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It's a girl--Elizabeth "Libbie" Jane!!


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