Put this in the slow cooker while you exercise and get ready for the day.
Slow Cooker Sausage Breakfast Casserole
1 c. frozen shredded hash brown potatoes
½ c. cooked pork sausage
2 egg whites
½ c. shredded, reduced fat cheddar cheese
2 TB diced green chilies
1/4 teaspoon ground black pepper
Spray 2 quart slow cooker with cooking spray. Place potatoes and sausage in bottom of crock. In a small bowl, combine egg, egg whites, cheese, green chilies, salt and pepper; pour over sausage. Cook on high 1-2 hours or until eggs are set.
Yield: 2 servings. Per serving= 438 Calories; 27g Fat (55.6% calories from fat); 27g Protein; 22g Carbohydrate; 2g Dietary Fiber; 163mg Cholesterol; 1205mg Sodium.
Bacon Ranch Chicken
1 lb. frozen chicken thighs, boneless, skinless
2 strips of bacon, cooked and crumbled
Dash garlic powder
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can 98% fat-free condensed cream of chicken soup
2 TB light cream cheese
¼ c. nonfat greek yogurt
Spray 2 quart slow cooker with non-stick cooking spray and place chicken in the crock pot. Mix the bacon, garlic, ranch dressing mix, soup, cream cheese and yogurt together and pour over the top of the chicken. (This can be very salty. Could use ½ the Ranch mix or use Alfredo sauce powder.) Cook on high for 3-4 hours or low for 6 hours. Shred chicken with two forks. Serve over pasta or spaghetti squash.
Yield: 4 servings. Per serving= 200 Calories; 8g Fat (35.7% calories from fat); 25g Protein; 8g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 916mg Sodium.
Another tasty, easy crock pot dish!
Sweet Hawaiian Chicken
1 c. pineapple juice
¼ c. packed brown sugar
1/3 c. low sodium soy sauce
2 lbs boneless, skinless chicken thighs
Combine juice, sugar and soy sauce. Place chicken in 2 quart slow cooker; pour juice mixture over chicken. Cook on high 4 hours.
Yield: 8 servings. Per serving= 161 Calories; 4g Fat (21.8% calories from fat); 21g Protein; 12g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 656mg Sodium
I would have liked more orange flavor.
Pork Chops with Orange-Dijon
1 lb pork loin chops
1/2 tsp thyme
1 c. sugar free orange marmalade
1/4 c. Dijon mustard
Place pork chops in 2 quart slow cooker. Combine thyme, marmalade and Dijon mustard and pour over chops. Cook on high3 to 4 hours.
Yield: 4 servings. Per serving= 148 Calories; 5g Fat (22.1% calories from fat); 15g Protein; 21g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 217mg Sodium
Good soup. There are many things you could do to vary the recipe.
Sausage & Black Bean Soup
16 ounces cooked & drained pork sausage
2 (14.5 oz) cans fat-free chicken broth
15 oz black beans, canned
14 oz hominy, canned
4 oz pimientos
1/4 c. diced onion
dash garlic powder
1/2 tsp chili powder
1/2 tsp paprika
Combine all ingredients in 3 quart slow cooker. Cook on low 4 to 5 hours or on high for 2 to 2 ½ hours
Yield: 8 servings. Per serving (about 1 cup)= 303 Calories; 19g Fat (53.8% calories from fat); 19g Protein; 17g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 1211mg Sodium.
This turned out great!
Easiest Chicken Salsa Verde
1 1/2 lbs frozen boneless, skinless chicken thighs
1/4 tsp garlic powder
1/8 tsp oregano
1/8 tsp ground cumin
salt, to taste
16 oz salsa verde
Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of 2 quart slow cooker. Cover with salsa verde, cover and cook high 3 to 4 hours.
Yield: 5 servings. Per serving= 166 Calories; 5g Fat (26.3% calories from fat); 24g Protein; 6g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 602mg Sodium.
Now you can eat that chicken as is, over a salad or in this next recipe.
Salsa Verde Chicken Tostadas
3/4 cup shredded red cabbage
2 tsp fresh lime juice
5 cilantro leaves
salt, to taste
2 cups easy crock pot chicken salsa verde(warmed)
6 tostada shells (Ortega)
3/4 cup shredded reduced fat Mexican Cheese (Sargento)
pickled jalapeño slices (optional)
Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
Preheat oven to 350°F. Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and serve.
Yield: 6 servings.
Yum! Could serve over rice or have on salad.
Sesame Honey Chicken
1 lbs boneless, skinless chicken thighs
black pepper to taste
1/4 cup low-sodium soy sauce
2 TB honey
2 TB ketchup
1 tbsp rice wine vinegar
Garlic powder, to taste
1 tsp sesame seed oil
1 tsp onion powder
1 tsp sriracha hot chili sauce, or more to taste
1 heaping tbsp cornstarch
¼ c. water
1/2 tbsp sesame seeds
Chopped scallions (optional)
Place chicken in crockpot and season with black pepper. In a medium bowl, combine, soy sauce, honey, ketchup, vinegar, garlic, sesame seed oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on low 3-4 hours or on high for 2 to 2 ½ hours. Remove chicken and shred with two forks and set aside. In a small bowl, dissolve cornstarch in the remaining 1/4 cup water, add to the sauce in the crockpot and stir to combine. Cover and cook on high until slightly thickened, about 15-20 minutes; return chicken to crockpot and mix well. Serve chicken over rice and top with sesame seeds and chopped scallions.