More Corck Recipes....
Southwestern Slow Cooker Chicken and Potato Soup
3/4 LB(s) boneless, skinless chicken breast(s), cut into 1-inch cubes
3 small sweet potatoes, or 2 medium, peeled and cut into 1-inch cubes
1 large onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp. dried oregano
1/2 tsp. ground cumin
1 1/2 cup(s) frozen corn kernels, not thawed
Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours. Stir in corn; cover and cook on high heat setting until chicken is no longer pink in the center and vegetables are tender, about 30 minutes. Yields about 1 1/4 cups per serving. Serves | 4
Slow Cooker Wild Rice Soup 1/2 Cup Wild Rice – dry 1/2 Cup Shredded Carrot 3 Cans Fat-free Chicken Broth 1 Pound Boneless Skinless Chicken Breast Halves -- cut in 1" pieces 1/2 Cup Chopped Celery -- approx. 1 stalk 1/2 Cup Chopped Onion -- approx. 1 medium onion 8 Ounces Spinach Leaves, Whole 1 Cup Fat-free Sour Cream 1/2 Cup Flour Stir together all ingredients except spinach, sour cream and flour in slow cooker. Cover; cook on LOW for 10-12 hrs. or until chicken and rice are tender. Just before serving, stir together sour cream and flour in small bowl until smooth. Increase heat to HIGH. Add the spinach and slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened and creamy (6 to 10 min.). Yield:"8 Cups" Per serving: 165 Calories (kcal); 1g Total Fat; 22g Protein; 20g Carbohydrate; 36mg Cholesterol; 272mg Sodium
Slow Cooker Meat Loaf 24 ounces extra lean ground turkey or beef 1 cup finely chopped onion 4 slices reduced-calorie white bread, torn into small pieces 2 teaspoons prepared yellow mustard 1 tablespoon pourable Splenda or Sugar Twin 1 teaspoon dried parsley flakes 1 cup (one 8-ounce can) Hunt's Tomato Sauce
Spray a slow cooker container with butter-flavored cooking spray. In a large bowl, combine meat, onion, bread pieces, mustard, and 1/2 cup tomato sauce. Mix well to combine. Form into a large ball. Place in prepared slow cooker container. Stir Splenda and parsley flakes into remaining 1/2 cup tomato sauce and spoon mixture evenly over meat loaf. Cover and cook on LOW for 6 to 8 hours. Divide into 8 servings. When serving, evenly spoon sauce over top.
Serves 8 167 cal, 7 gm fat, 17 gm pro, 9 gm carb, 340 mg sod, 18 mg calcium, 1 gm fiber
Slow Cooker Wild Rice Soup 1/2 Cup Wild Rice – dry 1/2 Cup Shredded Carrot 3 Cans Fat-free Chicken Broth 1 Pound Boneless Skinless Chicken Breast Halves -- cut in 1" pieces 1/2 Cup Chopped Celery -- approx. 1 stalk 1/2 Cup Chopped Onion -- approx. 1 medium onion 8 Ounces Spinach Leaves, Whole 1 Cup Fat-free Sour Cream 1/2 Cup Flour Stir together all ingredients except spinach, sour cream and flour in slow cooker. Cover; cook on LOW for 10-12 hrs. or until chicken and rice are tender. Just before serving, stir together sour cream and flour in small bowl until smooth. Increase heat to HIGH. Add the spinach and slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened and creamy (6 to 10 min.). Yield:"8 Cups" Per serving: 165 Calories (kcal); 1g Total Fat; 22g Protein; 20g Carbohydrate; 36mg Cholesterol; 272mg Sodium
Slow Cooker Meat Loaf 24 ounces extra lean ground turkey or beef 1 cup finely chopped onion 4 slices reduced-calorie white bread, torn into small pieces 2 teaspoons prepared yellow mustard 1 tablespoon pourable Splenda or Sugar Twin 1 teaspoon dried parsley flakes 1 cup (one 8-ounce can) Hunt's Tomato Sauce
Spray a slow cooker container with butter-flavored cooking spray. In a large bowl, combine meat, onion, bread pieces, mustard, and 1/2 cup tomato sauce. Mix well to combine. Form into a large ball. Place in prepared slow cooker container. Stir Splenda and parsley flakes into remaining 1/2 cup tomato sauce and spoon mixture evenly over meat loaf. Cover and cook on LOW for 6 to 8 hours. Divide into 8 servings. When serving, evenly spoon sauce over top.
Serves 8 167 cal, 7 gm fat, 17 gm pro, 9 gm carb, 340 mg sod, 18 mg calcium, 1 gm fiber
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