My Friend the Crock-Pot!

          Crock-Pot German Chocolate Oatmeal

This is Special Occasion Oatmeal!

Just go with me on this… Since you make it in the Crock-Pot… overnight…it’s ready to serve in the morning, which is great for times when Holidays… like Valentine’s Day or other special occasions fall on weekdays. 

It is just a Little Fancy!! There’s no sugar in the Oatmeal. Put the

sugar on after the Oatmeal is done.  

The Brown Sugar melts to form a caramel-y sauce! Delish!!

Ingredients

·       2 c. Steel Cut Oats

·       7 c. water

·       1 (13.5 oz.) can Lite Coconut Milk

·       1/4 c. unsweetened Cocoa Powder

·       Brown Sugar

·       Sweetened, Shredded Coconut

·       Chopped Pecans

Directions

1.    Grease slow cooker

2.   In a large bowl, stir together oats, water, coconut milk, and cocoa powder.

3.   Pour into slow cooker.

4.   Cover, and cook on low for 6-8 hours.

5.   To serve, top (in order) with brown sugar, pecans, shredded coconut to taste.                          

Slow Cooker Olive Garden Minestrone Soup (Copycat)

First off…do not be scared by the long list of ingredients in this recipe. Much of it is dried herbs that you probably already have. Second… VERY easy prep work! Plus much of it is vegetables so you've got to feel great about making this one… not to mention how low in fat it is.  

Whether or not you like Olive Garden… you WILL like this soup! Promise!

Me… I had like 3 bowls of it, but how could I feel that bad about it? 

The more veggies... 

the better for me… right?  Enjoy!

Ingredients

• 4 cups low-sodium Vegetable Stock
• 1 1/2 cups water
• 2 (14.5 oz.) cans Diced Tomatoes
• 1 cup diced Celery (3 stalks)
• 1 cup diced Carrots (2 carrots)
• 1 cup diced Yellow Onion (1 small)
• 1 Tbsp. chopped fresh Parsley (or 1 tsp dried)
• 2 tsp. dried Basil
• 1 tsp. dried Oregano
• 1/2 tsp. dried Thyme
• 1/2 tsp. dried crushed Rosemary
• 2 Bay Leaves
• 1/2 tsp. Sugar
• Salt and freshly ground Black Pepper, to taste
• 1 1/3 cups diced Zucchini (1 small)
• 1 1/3 cups Shell Pasta
• 4 cloves Garlic, minced
• 1 (15 oz.) can dark Red Kidney Beans, drained and rinsed
• 1 (15 oz.) can White Navy Beans or Cannellini Beans, drained and rinsed
• 1 (14.5 oz.) can Italian Green Beans, drained
• 2 cups slightly packed chopped fresh Spinach
• Finely shredded Romano cheese, for serving (Parmesan works too)

Directions

• Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a slow cooker. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
• Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat an additional 30 - 40 minutes until pasta is tender. Stir in spinach and Italian green beans and cook several minutes until heated through. Serve warm topped with Romano cheese.

Recipe Source…Cooking Classy

Skinny Slow Cooker Burrito Bowls

This recipe for Skinny Slow Cooker Burritos Bowls won’t disappoint! Leftovers are… well… there aren't any. 

Double this recipe!

Seasoned Pinto Beans and Chicken simmer all day… what could be better than that!?

These little gems are compliments of 

Emily Bites. 

She makes Low-Fat Taco Bowls from Corn Tortillas... 

and non-stick cooking spray... on the bottom of a muffin tin! 

   Perfect addition to your Bowls!

Ingredients

• 1/2 pound dried Pinto Beans (8 ounces)
• 1 pound Boneless Skinless Chicken Breasts
• 3 1/2 cups Water
• 1/2 cup White Onion, diced
• 1 Garlic Clove, minced
• 1 tablespoon Chile Powder
• 1 teaspoon Cumin
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Salt 

Optional Toppings

• Baked Tortilla Chips
• fat free or light Cheddar Cheese
• fat free or light Sour Cream
• Lettuce, shredded
• Green Onions, sliced
• Tomatoes, diced

Instructions

1.    The night before, soak the beans in water… you can do this in your Slow Cooker. Add enough water to cover, plus a few inches. Let this soak overnight; don't turn on Slow Cooker yet.

2.   In the morning, drain the water off the beans; add the chicken breasts, 3 1/2 cups of water, onion, garlic, chile powder, cumin, oregano, and salt. Stir…

3.   Set the slow cooker on Low for 9 hours. 

             DO NOT OPEN THE LID!

4.   After cooking time is done, shred the chicken. You can do this right in the slow cooker with 2 forks.

5.   Add more salt if needed.

6.   Spoon into bowls, and top with desired toppings.

7.   Enjoy!

(Slow Cooker size: 5 quart or larger)

Crock Pot Italian Turkey Meatballs

Crock pots are my friend. Plug them in and walk away. Come back and dinner's ready! I've always wondered if I can make Meatballs start to finish without having to bake them first. Answer is … YES!

FYI…
It is best to carefully form the meatballs with gentle hands, if you pack them tight they will get tough while cooking. If you prefer to bake them in the oven first, bake them for 15 minutes at 350°. Then add to the crock pot for 2 - 3 hours on low. 

If you want more sauce... add another can of crushed tomatoes.

The one step I wouldn't skip is browning the garlic in oil first; this is a must for best results. 
Ingredients:

• 20 oz. (1.3 lb.) ground Turkey Breast 93% lean
• 1/4 cup Whole Wheat Seasoned Breadcrumbs
• 1/4 cup Reggiano Parmigianino cheese, grated
• 1/4 cup Parsley, finely chopped
• 1 Egg
• 1 large Clove Garlic, crushed
• 1 tsp Kosher Salt + fresh Pepper

For the Sauce:

• 1 tsp. Olive Oil
• 4 Cloves Garlic, smashed
• 28 oz. can Crushed Tomatoes
• 1 Bay Leaf
• Salt and fresh Pepper to taste
• 1/4 cup fresh chopped Basil or Parsley

Directions:

1.    In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands mix all the ingredients and form small meatballs, about 1/8^th cup each.

2.   In a small sauté pan, heat olive oil over medium heat. Add garlic and sauté until golden, being careful not to burn. Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.

3.   Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.

4.   Serve with Ricotta, over Pasta or enjoy with French bread.

Skinnytaste.com
Servings: 6 • Size: 4 meatballs with sauce • Old Points: 5 pt • Points+: 5 pts
Calories: 200.4 • Fat: 8.1 g • Carbs: 12.6 • Fiber: 0.6 • Protein: 17.3 g • Sugar: 4.4
Sodium: 427.5 mg

 Apple Compote

These Apples are flavored with Cinnamon and Vanilla in this Slow Cooker Apple Compote. Top with low-fat vanilla ice cream and a sprinkling of toasted walnuts for a perfect dessert!! I personally think this is pretty awesome warmed and then top with Cool Whip Free and a couple of crushed low fat Graham Crackers. Kind of an Apple Pie… sort of.

Ingredients

·       3 lbs. firm cooking/baking apples… such as Granny Smith, Rome or Golden Delicious

·       1/4 cup sugar

·       1/4 to 1/2 tsp. ground Cinnamon

·       1 tsp. Vanilla extract

Directions

1.    Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.)

2.   Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well. Cover and cook until the apples are very tender and almost translucent, but not pureed… 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low.

3.   Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

From EatingWell.com

LOADED SWEET POTATO FRIES BITES

Do you miss the Fully Loaded Baked Potato?  You know the one with Butter, Sour Cream, Bacon, Cheese & Chives.

  

Here is a BEAUTY that has all the flavor and not a bazillion calories!!  Loaded Sweet Potato Fries Bites! Put a little bit of those wonderful flavors on top of a sweet potato waffle fry… and enjoy!

A perfect appetizer for the 

“BIG GAME”… easy to make!  So good…I cannot stand it!  Am I going to make these before the week is up?? 

That would be…Yep! Yes! You Bet! For Sure!

Ingredients…

·       1 package (20 oz. ) frozen Sweet Potato Waffle Fries

·       2 oz. shredded 75% reduced fat Sharp Cheddar Cheese

·       6 slices cooked center cut Bacon, crumbled (you can substitute Turkey Bacon)

·       ½ cup 0% fat Greek Yogurt

·       ½ tsp. Ranch Dressing Mix

·       ¼ cup chopped Chives

Make Them…

1.    Bake waffle fries according to manufacturer’s directions

2.   Mix yogurt and ranch dressing mix together

3.   Spoon about 1 tsp. ranch yogurt on each waffle fry

4.   Sprinkle with bacon, cheese and chives

5.   Serve immediately

Serves 14
Nutritional value per serving: Cal 94/Fat 4 grams/Carbs 11 grams/Fiber 2 grams/Protein 4 grams

Thank you SO much Food Done Light

APPLE CRISP FRIES

I am SO happy!!

Apple Crisp Fries… are Heaven.

Roll each Apple slice in a divine mixture of Oats, Walnuts and Spices. Bake them and then dip in a bowl of creaminess.

Just look at the picture.  Don’t say a word.  Read the recipe and make them. Don’t say a word to anyone.  Go in your room or your car and eat them. DIVINE!

Apples

·       4 Apples, peeled, cored

·       1/3 cup quick cooking Oatmeal

·       2 ½ tbsp. Walnuts

·       1/3 cup Whole Wheat Flour

·       2 ½ tbsp. Sugar

·       1 1/4 tsp. ground Cinnamon

·       Pinch of Nutmeg

·       Pinch salt

·       ¼ cup light Butter, melted

Dip

·       1/4 cup fat-free Cream Cheese, softened

·       ½ tsp. Vanilla extract

·       1 cup lite Cool Whip

1.    Preheat oven to 425°.  Place a wire rack onto a baking sheet.

2.   In a small food processor or spice grinder, pulse oatmeal and walnuts until they look like flour.

3.   Pour into a shallow bowl or plastic bag.  Mix with flour, walnuts, sugar, cinnamon and nutmeg.

4.   Pour melted butter into a shallow baking dish.

5.   Cut apples into ½ inch slices

6.   Dip apple into melted butter.  Let excess drip off.

7.   Dredge into oatmeal mixture.

8.  Place on wire rack.

9.   Bake for 10 minutes.

    10. In a small bowl, mix cream cheese & vanilla.  Fold in cool                        Whip. 

             

Serves 8 

Thank you Food Done Light!!!

Nutritional value per serving: Cal 143  Fat 6 grams  Carbs 22 grams  Fiber 2 grams  Protein 3 grams