This was fantastic! I don’t know how I’ve never had it before! Wait til you see what I do with this the next night!
Slow Cooker Picadillo
1 1/2 lbs 92% lean ground beef
Salt and pepper, to taste
1 c. minced onion
4 oz diced pimientos, drained
1/4 c. minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 c. green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
Brown meat in a large deep skillet on medium-high heat; season with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and pimientos to the meat and cook an addition 3-4 minutes. Transfer the meat to a 3 quart slow cooker, then add tomato, cilantro, tomato sauce, and green olives. Add cumin, garlic powder and bay leaves. Cook on high 3 to 4 hours or on low 6 to 8 hours. Discard the bay leaves and serve over brown rice.
Yield: 6 servings. Per serving= 210 Calories; 11g Fat (45.4% calories from fat); 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 370mg Sodium.
Caramel Apple Dip
3 oz light cream cheese
1/3 c. marshmallow cream
1/4 c. sugar free caramel
Combine all ingredients in a small bowl. Serve with apples.
Yield: 4 servings. Per serving (1/4 cup)=124 Calories; 4g Fat (26.5% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 157mg Sodium.
A yummy and quick side dish.
15 oz can corn, drained
1 Laughing Cow vegetable cream cheese wedge
2 oz diced pimientos, drained
2 TB diced green chilies
Dash onion powder
Combine all ingredients in microwavable bowl. Heat on high 2 minutes or until heated through. Stir to combine and serve.
Yield: 4 servings. Per serving= 82 Calories; 1g Fat (9.3% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 286mg Sodium.
Cheesy Chicken Enchilada Soup
10 ¾ oz fiesta cheddar soup
1 (10 oz) can Old El Paso enchilada sauce
15 oz can black beans or pinto beans
8.5 oz can corn
1 c. cooked chicken breast
Combine all ingredients in 2 quart slow cooker. Cook on high 4 to 5 hours.
Yield: 4 servings. Per serving (1 cup)= 332 Calories; 11g Fat (28.7% calories from fat); 24g Protein; 36g Carbohydrate; 5g Dietary Fiber; 58mg Cholesterol; 1599mg Sodium.
Delicious! Would be a nice summer-time dish as it cooks in the microwave–won’t heat up the house. You can serve with a dollop of Cool Whip Lite.
4 (4 oz) apples, cored & chopped
¼ c. packed brown sugar
½ c. Craisins, reduced sugar
¼ c. water
1 tsp cinnamon
1 TB chopped pecans
Spray large microwaveable dish with cooking spray. Add apples, sprinkle brown sugar over apples. Sprinkle in Craisins; add water. Sprinkle cinnamon and pecans over top and microwave 13-18 minutes or until apples are soft.
Yield: 4 servings. Per serving= 177 Calories; 2g Fat (7.5% calories from fat); trace Protein; 46g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.
A nice way to eat squash. If you can’t do battered and fried. 😉
Yellow Squash Ribbons
2 large yellow squash
2 TB diced onion
Dash garlic powder
¼ tsp crushed red pepper
¼ tsp black pepper
Spray large skillet with cooking spray. Using a vegetable peeler, shave squash into ribbons. Discard seeds and core of squash. Place ribbons in prepared skillet. Add onion, garlic powder, salt, red pepper and black pepper. Cook 4 minutes or until onion is done. Could sprinkle with Parmesan cheese before serving.
Yield: 2 servings. Per serving= 30 Calories; trace Fat (8.8% calories from fat); 1g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.
A nice easy salad.
Gelatin Fruit Salad
1 c. unsweetened applesauce
.6 oz sugar free cherry gelatin
12 oz diet cream soda
20 oz crushed pineapple, drained
15 oz fruit salad, drained
In a small saucepan, bring the applesauce to a boil. Add the gelatin and stir until dissolved. Slowly add the soda and pineapple. Fold in the fruit salad.
Yield: 6 servings. Per serving=136 Calories; trace Fat (0.9% calories from fat); 2g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 76mg Sodium
Don’t over cook. The chicken will dry out and the flavor will be off.
Chipotle Chicken Stew
2 TB diced onion
1 lb boneless, skinless chicken breasts, frozen
2 c. fat free chicken broth
½ c. diced zucchini
15 oz can black beans, rinsed & drained
¼ c. diced green chilies
1 chipotle pepper, finely chopped, with adobo sauce
½ tsp dried chipotle chili powder
1 TB taco seasoning
11 oz Mexicorn
½ tsp smoked cumin
Combine all ingredients in 3 quart slow cooker. Cook on high 6-8 hours. Shred chicken before serving.
Yield: 5 servings. Per serving (about 1 cup)= 178 Calories; 3g Fat (12.0% calories from fat); 27g Protein; 15g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 470mg Sodium.
A nice change from raw carrots.
Honey Mustard Carrots
12 oz shredded carrots
¼ c. honey
2 TB honey mustard
Place a half inch of water in a small sauce pan; add carrots. Bring to a boil; simmer carrots until crisp tender. Drain and set aside. Add honey, mustard and salt to saucepan and bring to a boil. Add carrots and toss to coat.
Yield: 4 servings. Per serving= 104 Calories; 1g Fat (5.9% calories from fat); 1g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 196mg Sodium.
I wanted to like this, thought I would, but no. The whiskey flavor was strong.
Maple Jack Pork Chops
2 TB sweet onion
1 lb boneless sirloin chops
salt and pepper
2 TB sugar free maple syrup
1 tsp maple flavoring
1/4 c. whiskey
2 TB Dijon mustard
Put chops in 2 quart slow cooker. Top with diced onion and sprinkle with salt and pepper. Combine syrup, maple flavoring, whiskey, and Dijon mustard; pour over chops. Cover and cook 3-4 hours on high.