Tasty comfort food! I tried this years ago and could not understand why everyone raved about it. One day I realized I didn’t like it because I used the O’brien potatoes with peppers and onions. I don’t like the taste of that frozen mix. So tonight I just used plain ol’ shredded potatoes. Delicious!
26 oz frozen shredded potatoes
7 oz diced turkey smoked sausage
2.64 oz white gravy mix
2 (14.5oz) cans fat free chicken broth
2 c. water
Combine all ingredients in large saucepan. Bring to a boil; reduce heat and simmer 20 minutes.
Yield: 6 servings. Per serving (about 1 ½ cups)= 213 Calories; 5g Fat (19.7% calories from fat); 13g Protein; 33g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 971mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
With praise and thanksgiving they sang to the Lord: “He is good; his love to Israel endures forever.” And all the people gave a great shout of praise to the Lord, because the foundation of the house of the Lord was laid. Ezr. 3:11
This turned out really well. You know I don’t always like oatmeal in the crock, but this was good.
Strawberry Vanilla Oats
1 c. steel cut oats
4 c. water
1 TB brown sugar
3 TB Splenda
1 TB vanilla
1/2 tsp cinnamon
2 c. chopped frozen strawberries
Spray 2 quart slow cooker with cooking spray. Add oats, water, brown sugar, Splenda and vanilla. Cook on HIGH for 2-3 hours, stirring occasionally. Fold in frozen strawberries.
Yield: 5 servings. Per serving= 178 Calories; 3g Fat (13.3% calories from fat); 5g Protein; 33g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.
This has a really nice sauce, much like salisbury steak. Would be great over noodles or brown rice.
10 ¾ oz cream of mushroom soup
½ cup water
1 packet dry brown gravy mix
1 lb sirloin steak, trimmed of fat
1 onion*, chopped
Mix the soup, water, and gravy mix. (set aside) Slice the onion into rings. Layer gravy mix, onion rings, steak, gravy mix cube steak etc. and ending with a steak on top with gravy poured over it. Cook it on low for 8 hours or less. Serve with mashed potatoes, rice or noodles.
Yield: 4 servings. Per serving= 283 Calories; 17g Fat (55.5% calories from fat); 22g Protein; 9g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 450mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
This was really good but I think next time I’ll add a little Splenda.
8 oz can reduced-sodium tomato sauce
4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
Stir tomato sauce, chilies, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Yield: 8 servings. Per serving= 119 Calories; 4g Fat (30.8% calories from fat); 10g Protein; 11g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 487mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
This was great! Some cocoa mixes I’ve made did not turn out quite right. This was delicious and sweet! The caramel creamer gives it a nice twist on regular cocoa.
Caramel Chocolate Hot Cocoa Mix
2 C Splenda
1 1/2 C Nonfat Dry Milk
2/3 C Sugar Free Caramel Vanilla Creamer
3/4 C unsweetened cocoa
Mix all ingredients and store in an airtight container. To serve, put 3 tablespoons in a mug, fill with hot water, stir well.
Yield: 22 servings. Per serving= 45 Calories; 1g Fat (33.3% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Other Carbohydrates.
This was really good! The sweetness of the coconut totally seemed to take away the fishy taste frozen fish can have.
2/3 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole seasoning
4 (4 ounce) fillets tilapia
Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, dip the tilapia in the egg white then roll in the coconut mixture. Heat in medium skillet until fish is done. Or bake at 350 for 10 minutes. Gently flip the fillets. Bake approximately 10 more minutes. Serve as is or with a fruit chutney.
Yield: 4 servings. Per serving (not including chutney)= 180 Calories; 7g Fat (32.2% calories from fat); 21g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
The original recipe was for stove top, but I revised it to work in the slow cooker. The chops were very flavorful and moist. I could cut them with a fork–no knife needed.
Pork Chops with Bourbon-Peach sauce
1 ½ lbs center cut loin pork chops
3/4 tsp salt
1/4 tsp pepper
1/4 tsp ground red pepper
1 tsp onion powder
dash garlic powder
1 1/2 C. frozen sliced peaches
1/4 C. water
2 TB bourbon
1 TB brown sugar
Spray 3 quart slow cooker with cooking spray. Sprinkle pork with salt and peppers. Top with frozen peaches. Pour water and bourbon into slow cooker. Sprinkle peaches and chops with onion powder, garlic powder, brown sugar, and thyme. Cook on low for 5 to 6 hours.
Yield 4 servings. Per serving= 289 Calories; 9g Fat (30.8% calories from fat); 22g Protein; 25g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 454mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.