Green Chile Chicken Enchilada Dip
1 ½ c. diced cooked chicken breast
½ tsp chili powder
½ tsp cumin
8 oz Greek light cream cheese
10 oz green enchilada sauce
4 oz diced green chilies
1 ½ c. shredded reduced fat cheddar cheese
Add all ingredients to 2 quart slow cooker and cook on low 3 hours. Serve with tortilla chips.
Yield: 12 servings. Per serving= 143 Calories; 8g Fat (48.0% calories from fat); 14g Protein; 5g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 292mg Sodium.
Delicious with sausage too!
Beef Enchilada Dip
8 oz 95% fat free ground beef
3 TB diced onion
2 (10 oz) cans Enchilada sauce
1 tsp cumin
1 tsp chili powder
Dash garlic powder
2 c. shredded reduced fat cheddar cheese
Brown ground beef and onion; place in 1 ½ quart slow cooker. Add enchilada sauce, cumin, chili powder and garlic powder. After heated through (about 2 hours) stir in cheese and continue cooking until cheese is melted. Serve with tortilla chips. (Sausage is good in here too.)
Yield: 8 servings. Per serving= 211 Calories; 11g Fat (60.5% calories from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 266mg Sodium.
Lemon Poppy Seed Bread
2 c. reduced fat Bisquick
½ c. yellow cornmeal
2 TB poppy seeds
1/3 c. sugar
½ c. Splenda
3 TB reduced fat margarine, melted
½ c. water
2 tsp lemon extract
1TB lemon juice.
Spray 2 quart slow cooker with cooking spray. In large bowl, stir Bisquick, cornmeal, poppy seed, sugar, Splenda, margarine, eggs, water, extract and lemon juice until combined. Spoon into slow cooker. Cover; cook on High heat setting 1 hour 40 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Let cool 15 minutes. Loosen edge of bread with thin metal spatula. Could top with a glaze of powdered sugar and lemon juice.
Yield: 12 servings. Per serving= 160 Calories; 4g Fat (25.7% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 287mg Sodium.
This is great! I served it over Smart Taste pasta.
Forgotten Stew Meat
1 lb pork stew meat
2 lb beef stew meat
1 (10 3/4 ounce) can Cheddar cheese soup
1 (10 3/4 ounce) can cream of mushroom soup
1 TB Italian Dressing mix
Place stew meat in crock pot. Add soup and Italian dressing mix. Cover and cook on high 4 to 5 hours. Stir about half way through cooking. Yield: 12 servings. Per serving= 226 Calories; 11g Fat (45.0% calories from fat); 24g Protein; 5g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 537mg Sodium.
I made this today and it was great!
Peanut Butter Cup Pudding Cake
18.25 oz yellow cake mix
1 c. water
1/3 c. peanut butter
2 TB chocolate syrup
8 Reese’s peanut butter cups, cut in 1/4s
In medium bowl, combine cake mix, water, peanut butter and eggs. Spray 3 quart oval slow cooker with cooking spray. Pour 1/2 the batter into slow cooker. Take 1/2 cup of batter from remaining and add chocolate syrup. Spread over batter in slow cooker. Top with 1/2 the Reese’s cups. Top with remaining batter and top with remaining peanut butter cups. Cook on high 2-3 hours.
Yield: 10 servings. Per serving= 380 Calories; 17g Fat (37.6% calories from fat); 8g Protein; 54g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 454mg Sodium.
Sausage and Cabbage Stew
8 oz pork sausage, cooked and drained
2 c. shredded potatoes
4 c. shredded cabbage
14.5 oz can fat free chicken broth
1 c. water
Salt and black pepper to taste
Combine all ingredients in 3 quart slow cooker. Cook on high 3-4 hours.
Yield: 4 servings. Per serving = 377 Calories; 25g Fat (56.7% calories from fat); 16g Protein; 27g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 709mg Sodium
This was great!
1 1lb frozen boneless, skinless chicken thighs
1 tsp dried chives
1 tsp onion powder
1/2 c. sliced tamed jalapenos
4 oz light cream cheese
In 2 quart slow cooker, add chicken, chives, onion powder, and jalapenos. Cook on high 3 hours then set on low for one hour. Shred chicken and add cream cheese, stir to combine and let it continue to cook for a half hour to an hour; stir to combine. Can serve with tortilla chips, tortillas, Hawaiian rolls or eat alone.
Yield: 5 servings. Per serving= 146 Calories; 7g Fat (43.6% calories from fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 331mg Sodium.
Turtle Monkey Bread
2 tubes Pillsbury buttermilk biscuits
1/3 c. packed brown sugar
2 TB butter
1/4 c. Stevia
1/3 c. chopped pecans
1/3 c. mini chocolate chips, melted
Spray 2 quart slow cooker with cooking spray. Cut biscuits into quarters. Combine brown sugar and butter in measuring cup and heat in microwave until melted and combined. Watch closely so it doesn’t burn. Place Stevia in a large zip close bag and add biscuit quarters; shake to coat. Pour half the pecans in slow cooker; add half the biscuits. Top with half of butter mixture. Add remaining biscuits and top with butter mixture and pecans. Cover and cook 2 hours or until edges are lightly browned. Melt chocolate chips. Remove monkey bread from crock and pour chocolate chips over the top.
Yield: 10 servings. Per serving= 193 Calories; 7g Fat (33.8% calories from fat); 3g Protein; 30g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 385mg Sodium
Sweet Barbacoa Pork
1.5 lb pork stew meat
salt and pepper
6 oz Coke Zero 1/4 cup brown sugar (unpacked)
1/4 cup water
6 oz Coke zero
10 oz can tomatoes and green chilies
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder (to taste)
salt and pepper to taste
1/3 cup brown sugar (unpacked)
Season pork with salt, pepper and garlic powder and place in zip close bag. Add 6 oz of Coke and 1/4 cup of brown sugar. Set in refrigerator for a few hours or overnight turning meat at least once while marinating.
Pour pork in to 2 quart slow cooker. Add water and cook on high for 3 hours. Drain liquid form slow cooker and add 6 oz Coke Zero, tomatoes with green chilies, garlic powder, cumin, chipotle chili powder, salt and pepper and brown sugar. Cook on high 1 hour. Yield: 5 servings. Per serving= 277 Calories; 10g Fat (32.4% calories from fat); 27g Protein; 19g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 348mg Sodium.
Sweet & Spicy Pulled Pork
3 lb shoulder butt roast
8 oz tomato sauce
12 bottle light beer
1/2 c. packed brown sugar
1/2 c. honey
3 TB paprika
1 tsp garlic powder
1 1/2 tsp crushed red pepper flakes
1/2 tsp salt
1 tsp cayenne pepper
1 TB hickory liquid smoke
Place roast in 3 quart slow cooker. In medium bowl, combine all remaining ingredients and pour over roast. Cook on low 6-8 hours. When cool shred meat with two forks. Skim fat from cooking juices and return meat to juices.
Yield: 8 servings.