| Slow Cooker Mediterranean Stew recipe added 01/15/2003 by Sara Beth Makes 10 servings @ 2 stars each Ingredients 1 butternut squash- peeled, seeded and cubed 2 cups cubed eggplant, with peel 2 cups cubed zucchini 1 (10 ounce) package frozen okra, thawed 1 (8 ounce) can tomato sauce 1 cup chopped onion 1 ripe tomato, chopped 1 carrot, sliced thin 1/2 cup vegetable broth 1/3 cup raisins 1 clove garlic 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon crushed red pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon paprika Directions 1 In a slow cooker combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red pepper, cinnamon and paprika. Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp. MEAT Free 3 bean chili Recipe added 01-13-2003 Prep Time | 30 min. Cook Time | 20 min.Level of Difficulty | Easy main meals | Chock full of vitamins, minerals and fiber, this hot meal will fill you up and deliver a huge nutrient boost too. Ingredients 2 Tbsp olive oil 1 medium onion(s), chopped 1 medium bell pepper(s), chopped 1 medium jalapeno pepper(s), seeded and minced 4 medium garlic clove(s), minced 1 cup vegetable broth 32 oz canned crushed tomatoes 14 oz canned black beans, rinsed and drained 14 oz canned kidney beans, rinsed and drained 1 Tbsp ground cumin 2 Tbsp chili powder 1 Tbsp hot pepper sauce 1 tsp kosher salt 1 cup refried beans Instructions Over moderate heat, add oil to a deep pot. Add onion and peppers. Saut� for 3 to 5 minutes to soften vegetables, adding garlic at the last minute.Deglaze pan with broth. (Note: To deglaze, heat the broth in the pan and then swirl it around to loosen up the browned bits of food on the bottom.) Add tomatoes, black beans and red kidney beans, stirring to combine.Season chili with cumin, chili powder, hot sauce and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili with optional toppings like shredded cheese, chopped green onions and reduced-fat sour cream, if desired. (Note: Adding these items may affect the POINTS value.) Yields about 1 1/4 cups per serving. Serves | 8 @ 4 stars per serving Ashley Cheesy Crockpot Chicken Submitted by Marsha 11-30-2002 Serves 8 @ 4 1/2 stars per serving 2 pounds boneless, skinless chicken breasts 2 cans condensed cream of chicken soup 1 can condensed cheddar cheese soup 1/4 teaspoon garlic powder Place chicken breasts in the crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until chicken is tender. Serve over rice or noodles I only had one can of chicken soup, so I used it plus one can of the cheese soup, and it just came out nice and cheesy. The recipe I have says it is 4 1/2 stars. per serving This is a great low-fat version of my families favorite. You can also make this as a crock pot recipe. Hashbrown Casserole 1 c. reduced fat Cheddar cheese 2 Tbsp. margarine � tsp. pepper 1 32 oz. pkg. southern-style hash browns, thawed 16 oz. fat free sour cream 1 10 oz. can of reduced fat cream of chicken or mushroom soup Spray a baking dish with cooking spray. Combine all ingredients and place in baking dish. Bake at 350 degrees for 1 hour. Serving size 1c. = 3 stars Beth :) Soup Here's one I make every Sunday: 3 cups = 1 star Saute onion and garlic in a huge stock pot Add mushrooms, cook until done Add 1 qt low sodium broth, 1 quart of water Add 1 large can crushed tomatoes Add 2 bags of coleslaw mix Add spices you like (I love chili powder) Cook x 30 minutes Add 2 bags baby spinach last 5 minutes. This should be almost like a vegetable stew. Add water to the top if you need. Add 8 oz. Velveeta light cheese. Cook until melted. Thicken if you like with corn starch (mix with cold water, add to boiling soup) The only points are in the cheese. It is delicious and very filling. Enjoy!Jessica H> CROCKPOT CHICKEN CURRY 12 stars makes 4 servings 595 calories each and 1.1 gram of fiber and 7g of fat 4 skinless boneless chicken breast half s 1 can garbanzo beans rinsed and drained 1 small onion thinly sliced 1 small red bell pepper chopped 1 cup snap pea pods 1 jar mango chutney 3/4 cup of water 2 tablespoons corn starch 1 and a half teaspoon of curry powder salt pepper 4 cups hot cooked rice 1. layer chicken, beans onion and bell pepper and pea pods in 3 and a half to 4 quart slow cooker. 2. mix remaining ingredients except rice, pour over mix in slow cooker 3 cover on a low heat setting 6 to 7 hours or until veggies are tender and juice of chicken is no longer pink. serve over rice. tanja-the blonde reporter MAPLE GLAZED TURKEY BREAST 7stars this one here sounds yummy and i can imagine it is even leaner if one uses skinless turkey breast.here are the stats with skin on: per serving 360 calories 16g of fat 1g of fiber 1 package (6 ounces) original flavor long grain and wild rice mix 1 and 1/4 cups of water 1 boneless turkey breast about 1 pound 1/4 cup maple flavored sirup 1/2 cup chopped walnuts 1/2 teaspoon ground cinnamon mix uncooked rice, seasoning packet from rice mix and water in 3and a half to 6 quart slow cooker. place turkey breast, skin side up on the rice mixture.,. drizzle with maple sirup, srpinkle with walnuts and cinnamon. cover and cook on low heat 4 to 5 hours or until juice of turkey is no longer pink when center is cut. tanja-the blonde reporter |