Crockpot Chili

• 2 lbs. ground chuck
• 1 or 2 med. onions, chopped
• 1 green pepper, chopped
• 3 to 4 sticks celery, chopped
• 1 (28 oz.) can crushed tomatoes
• 1 (8 oz.) can tomato sauce
• 2 cans kidney or pinto beans, drained
• 1 tsp. pepper
• 3 tsp. chili powder
• hot pepper, to taste
• 1 tsp. garlic salt

Low-Fat Herbed Turkey & Wild Rice Casserole

• 6 slices bacon, cut into 1/2 inch pieces
• 1 pound turkey tenderloin, cut into 3/4 inch pieces
• 1 medium onion, chopped (1/2 cup)
• 1 medium carrot, sliced (1/2 cup)
• 1 medium stalk celery, sliced (1/2 cup)
• 2 cans (14 1/2 oz. each) ready to serve reduced sodium chicken broth
• 1 can (10 3/4 oz). condensed reduced sodium cream of chicken soup
• 1/4 tsp. dried marjoram
• 1/8 tsp. pepper
• 1 1/4 cups uncooked wild rice, rinsed

Mix one can of the broth and soup with whisk until smooth in 4-5 qt. slow cooker/Crock Pot. Stir in remainb broth, marjoram & pepper. Stir in turkey mixture, bacon and rice.

Cover and cook on high for 30 minutes. Reduce heat to low. Cook 6-7 hours until rice is tender and liquid is absorbed....serves 6.
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Low-Fat Turkey

• Turkey Breast (boneless) 1 and 1/2 pounds
• 1 package of dry gravy mix.
• 1 cup of Dry White Wine
• 1 Onion (Cut into four slices)
• 2 Small Potatoes
• 2 Small Turnips
• Baby Carrots

Cut off any fat, season with pepper and brown whole piece of turkey in skillet sprayed with pam. Also add onion and brown. Make sure that turkey is browned on all sides and ends. Turn with spoons, so the breast is not pricked with a fork. Spray Crock Pot with pam and put carrots on the bottom, next add potatoes, turnips and onions. (I like turnips and hubby likes potatoes, so I do both) Place turkey on top of vegetables. Mix gravy with the wine and a 1/4 to 1/2 cup of water. Pour on top of the turkey and vegetables. Note: While I am browning turkey, I turn the crock pot on high to heat, first spraying with the pam. I also heat the gravy mixture before pouring on turkey and veggies. Cover and cook on high for a couple of hours and then turn to low for three hours. You could put it on longer on the low setting. Just depends what your schedule is. I check every so often to make sure turkey is moist. Thicken gravy if necessary. To Serve: Slice turkey and put gravy on top and serve with the veggies. This would serve 2-3, but the turkey does shrink, so one has to determine how large a serving they want to serve. I would suggest 4-5 ounces.

4 oz serving of turkey 150 calories with 35 from fat. Fat grams are 4 per 4 oz serving with 1 gram being saturated. This is the only fat in the dish.

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16 Bean Soup

• 1 package 16 Bean Soup
• 3 bay leaves
• 1 tablespoon crushed oregano
• 2 cans no-fat chicken stock
• Additional water to cover
• 3 stalks celery chopped
• 3 carrots diced
• 1 large onion chopped
• 3 cloves garlic sliced
• 1 pound turkey Italian sausage sliced
• 2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when addint second set of ingredients. Serve as complete meal or over rice. Freezes well.

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Basil and Bean Soup

• 1/2 pound dried white kidney beans or Great Northern beans
• 1 pound lean stewing meat, cut in 1" cubes
• 2 small zucchini (unpeeled), diced
• 2 medium turnips, peeled and diced
• 1 large potato, peeled and diced
• 2 stalks celery, sliced
• 2 medium onions, chopped
• 1 can whole tomato (28 oz)
• 2 teaspoons leaf basil
• 1/8 teaspoon crushed red pepper
• 1 tablespoon salt
• 2 tablespoons olive oil

Completely soften beans. Combine all ingredients in Crock Pot; add water to cover and mix well. Cover and cook on high setting for 3 hours, Then turn to low setting for 8 to 14 hours (or cook entire time on high setting for 5 to 7 hours).

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Moroccan Lentil Stew

1 cup dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, cubed
1 onion, chopped
2 cloves garlic, minced
2-14 oz. cans diced tomatoes, undrained
1 Tbsp. curry powder
1/2 tsp. salt
2 cups water
8-oz. pkg. frozen cut green beans, thawed

Combine all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. 6 servings

Calories: 270
Fat: 1 gram
Sodium: 500 mg
Vitamin A: 120% DV
Vitamin C: 50% DV

Source: Pillsbury's Good For You Meals

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Vegetarian Chili

2 Tbsp. olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, cut into 1" pieces
1 green pepper, cut into 1" pieces
3 14-oz. cans diced tomatoes, undrained
1 Tbsp. cumin
1 tsp. cayenne pepper
1 10-oz. pkg. frozen corn
2 10-oz. cans black beans or chickpeas, drained and rinsed
1 cup picante sauce

In a heavy skillet, saute onions in the olive oil until tender, stirring frequently. Add garlic and cook 2 minutes longer. Add cumin and cayenne pepper, and whatever other spices you might like. Cook for two minutes longer.

Mix all ingredients into a 3-4 quart slow cooker. Cover and cook on low about 10 hours. Serves 8-10

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Crockpot Chicken Cacciatore

3 lbs. bone-in chicken thighs, skin removed
1 14-oz. can diced tomatoes with Italian seasoning
1 6-oz. can tomato paste
1 onion, sliced
3 cloves garlic, minced
2 green peppers, sliced
1/4 cup red wine

Place all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. 6 servings

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Crockpot Creamy Chicken and Veggies

1 4-lb. chicken, cut into serving pieces
2 lbs. small red potatoes, cut in half
1 8-oz. pkg. baby carrots
1 onion, chopped
1 14-oz. can low sodium chicken broth
1 cup light sour cream
3 Tbsp. flour

In 3-4 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender. In small bowl, stir together light sour cream and flour until well blended. Stir into mixture in crockpot and turn heat to high. Cook, uncovered, 5-6 minutes, stirring occasionally, until thickened. 6 servings

Calories: 490
Fat: 10 grams
Sodium: 460 mg

Source: Land O'Lakes Healthy One Dish Meals

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Crockpot Turkey Breast

2 onions, thinly sliced
3-4 stalks chopped celery
10-12 small baby carrots
2 Tbsp. chopped garlic
1 4-6 lb. turkey breast, cut in half, partially thawed
1 Tbsp. dried rosemary
1 14-oz. can seasoned low sodium chicken broth
1/2 cup white wine or water
1/2 tsp. poultry seasoning
black pepper

Spray a 3-4 quart crockpot with nonstick cooking spray. Place the onions, celery, carrots, and garlic on the bottom of the slow cooker. Put the turkey breast halves on top of the vegetables. Combine the rosemary, chicken broth, wine, poultry seasoning, and pepper and pour over the turkey breast. Cover crockpot and cook on low for 5-7 hours or until turkey is tender and meat thermometer registers 170 degrees. 8-10 servings

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Chicken and Apples

6 oz. frozen orange juice concentrate, thawed
6 skinless boneless chicken breasts
1/2 tsp. dried marjoram leaves
1 dash ground nutmeg
1 dash garlic powder
1 onion, chopped
3 Granny Smith apples, cored and sliced
1/4 cup water
2 Tbsp. cornstarch

In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, nutmeg, and garlic powder. Place onions in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to coat and place in crockpot over onions. Pour any remaining orange juice concentrate mixture over the chicken. Cover and cook on low for 6-7 hours until chicken is almost cooked. Add apples and cook one hour longer on low until apples are tender and chicken is thoroughly cooked.

When chicken is done, remove chicken, apples and onions to serving platter. Pour the sauce that remains in the crockpot into a medium saucepan. Mix together water and cornstarch in a small bowl and stir into the juices in saucepan. Cook over medium heat, stirring constantly with wire whisk, until sauce is thick and bubbly. Serve the sauce over the chicken. Makes 6 servings

Source: Apples For Health

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Tarragon Chicken