Crock Pot Corned Beef & Cabbage

 Ingredients

4 cups of water 

2 lb corned beef roast 

2 medium onions peeled and halved 

4 carrots, peeled and cut in half 

1 cabbage cut in 8 wedges

6 potatoes, peeled and cut in half 

3 beef flavored Bouillon cubes 

2 bay leaves 

2 cloves of garlic 

salt and pepper to taste.

Directions

1. Set slow cooker to low heat.

2. Add all to pot and cook 8-10 hours.

3. Serve with vegetables and juices.
 
This is even better reheated the next day.

Pasta e Fagioli

Ingredients

• 4 sprigs fresh thyme
• 1 large sprig fresh rosemary
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped onion
• 3 ounces pancetta, chopped (or bacon)
  
• 2 teaspoons minced garlic
• 5 3/4 cups low-sodium chicken broth (or it will be too salty)
  
• 2 (14.5-ounce) cans red kidney beans (1 light 1 dark), drained and rinsed OR cannellini beans
• 1/2 can tomato paste
  
• 1 cup ditalini (short cut tubes) pasta
  
• Freshly ground black pepper
• Pinch red pepper flakes, optional
• 1/3 cup freshly grated Parmesan
• 1 tablespoon extra-virgin olive oil

Directions

1. Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. 
2. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. 
3. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. 
4. Add the broth, beans, and sachet of herbs. 
5. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. 
6. Discard the sachet. 
7. Puree 1 cup of the bean mixture in a blender until smooth*. 
8. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite. 
9. Return the puree to the remaining soup in the saucepan and stir well. 
10. Season the soup with ground black pepper and red pepper flakes.

Ladle the soup into bowls. Sprinkle with some Parmesan. 

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Turkey (or chicken) Soup

Ingredients

• 2 teaspoons olive oil
• 2 leeks, cleaned and chopped
• 2 carrots, peeled and chopped
• 1 clove garlic, minced
• 1 stalk celery, chopped
• 3 to 4 cups leftover cooked turkey, shredded or cubed (or chicken)
  
• 2 to 3 bay leaves
• 1/2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 10 cups reduced-sodium chicken broth
• 1 bag of uncooked egg noodles
• 1 cup frozen corn
  
• (add gravy if it is left over)
  

Directions

1. Heat oil in a large stock pot or Dutch oven over medium heat. 
2. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. 
3. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. 
4. Add chicken broth and bring mixture to a boil. 
5. Reduce heat to medium-low, partially cover and simmer 10 minutes.
6. Return mixture to a boil and add egg noodles. 
7. Cook 10 minutes, until egg noodles are just tender. 
8. Stir in corn and cook until corn is heated through.

The soup is best after it has been simmering for a couple hours and even better the next day!

Black Bean Soup

Ingredients:

• 12 oz. dried black beans
• 8 cups chicken or vegetable stock
• 2 teaspoons olive oil
• 1 onion, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon cayenne pepper
• 3 tablespoons fresh lime juice
• Fresh cilantro (optional)
• Fat free sour cream for garnish
• chives or scallions for garnish
  

 Method

1. Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. 
2. Cover beans with water and refrigerate to soak overnight. 
3. Drain beans and return to stockpot. 
4. Add stock and heat to boiling. 
5. Meanwhile, heat olive oil over medium−high heat in a large skillet. 
6. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. 
7. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. 
8. Cover stockpot and reduce heat to simmer for 3 to 4 hours. 
9. Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. 
10. Add salt and pepper to taste, garnish with dollop of sour cream and chives, and serve.

Chicken & Rice

Ingredients:

• Skinless chicken breast
• olive oil
• meat tenderizer or chicken seasoning
• brown rice
• chicken bullion
  
• corn

Directions:

Rice:

1. Cook rice in rice cooker as directed, but substitute water with chicken broth.
   

Chicken:

1.  heat skillet to medium high with 2 tbs olive oil
   
2. cut chicken in small pieces (easiest when slightly frozen).
3. place chicken in heated skillet and add spices.
4. stir until all chicken is lightly coated.
5. saute chicken until just cooked through, but still juicy

Corn:

1.  Corn can also be cooked to bring out it's sweet flavor by sauteing in a tsp of olive oil, on med-hi heat until golden and a little sticky.

Combine all ingredients and serve.

Sweet Noodles & Ham

Ingredients:

• 4 portions whole grain pasta
• olive oil
• 4 tsp honey
• 1/2 cup low sodium soy sauce
• 1 c lean cubed ham
• 1 c peas
  

Directions:

 

1. Cook pasta as directed. 
2. Return to pan and add 3 teaspoon of olive oil, 4 teaspoon honey and 1/2 cup of low sodium soy sauce and mix over low/medium heat. 
3. Add ham and peas. 
4. Stir till heated through. 

Cheeseburger & Fries Casserole

Ingredients:

• 1 lb extra lean ground beef
• 1/4 onion
• Worcestershire sauce
  
• 15 oz can tomato sauce
• 4 c frozen hash browns
  
• FF cheddar cheese and mozzarella
  

Directions:

1.  Preheat oven to 350 F
   
2. Brown 1 lb extra lean ground beef, season with salt, pepper, and worcestershire, drain fat. 
3. Pour 1/2 of 15 oz can of tomato sauce into 9 x 13 baking dish.
4. Add 4 cups of frozen hashbrowns.
5. Add browned beef and rest of tomato sauce, stir a little.
6. Add 1 package of fat free shredded cheddar cheese on the top.
7. Cover with foil and Bake at 350 for 45 to 50 minutes.

Crispy Chicken Strips

Ingredients:

• 1 c Special K cereal
• egg beaters
  
• crushed red pepper
• season salt
• chicken breast strips
• Low fat dipping sauce 
  

 Method:

1. Crush 1 cup Special K cereal in large baggie. 
2. Add dash of crushed red pepper and seasoning salt for flavor. 
3. Dip chicken breast in egg beaters or egg whites 
4. shake in breading mixture
5. bake on broiler pan for about 30 minutes or until chicken is done. (May also do chicken strips). 

Beef Stroganoff

Ingredients:

• lean ground beef or turkey
• one onion
• package of stroganoff mix
• fat free sour cream
• can of 98% fat free cream of mushroom soup
• brown rice or whole wheat noodles

Directions:

1. brown meat with onion (chopped up). 
2. add the stroganoff mix with water (about one cup). 
3. mix in the soup and mushrooms. 
4. cover and let simmer while you prepare the rice or the noodles (whichever you prefer!) 
5. stir in about one cup of the sour cream to the meat mixture and serve over your carb. 

Serve with green beans

Baked Chicken

 Ingredients:

• 4 Boneless Skinless Chicken Breasts
• 1 Chicken Boulion Cube
• 1/2 cup boiling water
• 1/2 t. basil
• 1/2 t. oregano
• 1/2 t. italian seasoning
• 1/2 t. dry mustard
• 1/2 t. garlic powder

Directions:

1.  Preheat oven to 350 degrees
   
2. Place chicken pieces in baking dish. 
3. Dissolve bouillon cube in boiling water. 
4. After dissolved, pour over chicken. 
5. Sprinkle all seasonings over chicken and bake until done - approximately 30 minutes.
   

Make 4 portion sizes of Brown rice and vegetable of your choice.

3 Can Chicken & Rice

Ingredients

• 4 boneless, skinless chicken breasts

• 1 can 99% Fat-Free Cream of Chicken Soup

• 1 can 99% Fat-Free Cream of Mushroom Soup

• 1 can 99% Fat-Free Cream of Celery Soup

• 1/4 cup of Skim/Fat-Free Milk

• 1 1/2 cup Brown Rice

Directions

1. Pre-heat oven to 350 degrees. 
2. Mix together all soups, rice and milk in a casserole dish lightly sprayed with Pam or "I Can’t Believe It’s Not Butter" Spray. 
3. Lay chicken pieces on top. 
4. Dot chicken with spray butter and sprinkle with salt, pepper and paprika. 
5. Bake 1 1/2 hours.

Edit: We tried this recipe and had trouble with the rice not being cook through.  I would recommend adding 1/2 c water, and cooking for 2 hours for the brown rice.  Also, we added corn (I love corn) and plan on cutting the chicken in to bite sized pieces and stirring in before baking.

Spicy Chicken Pita Pizza

  
Ingredients

• 10" wheat pitas
• pizza sauce
• low fat mozzarella
• chicken breast
• Franks red hot sauce
• hot pepper flakes
  
• pineapple chunks
• favorite veggies

Method


Chicken:

1. cut raw chicken breast in to small pieces.  This is easiest when slightly frozen.
2. Saute in skillet at medium high with 1 tbl olive oil and red pepper flakes.
3. cook until chicken is done golden brown, remove from heat, and add hot sauce to taste.

Pizza:

1. Preheat oven to 425
2. cover pita to edge with pizza sauce
3. cover lightly with mozzarella 
4. add chicken and pineapple, and any veggies you desire
5. bake for 10-15 min, or until cheese is melted.
   

Turkey Meatloaf

Ingredients

• 1 lb extra lean ground turkey
• 1/2 onion
  
• 1/3 c FF Italian dressing
• 1/4 c ketchup
• 1 c egg beaters
• 1/2 c oats
• 1 cup plain dry bread crumbs
  
• 1 tsp Worcestershire sauce
• 1 tbsp. gravy brown (for color)
  

Method

1. preheat oven to 350 f
2. spray Pam on loaf pan
3. combine all ingredients in a bowl
4. press in to loaf pan
5. bake for 1 hour until brown and cooked through center