Slow Cooker Pizza Soup

While I was pregnant, I was on the hunt for decent slow cooker recipes to make cooking easier once the baby came. That's when I stumbled upon the recipe blog http://crockpot365.blogspot.com, and I'm so glad I did. I wasn't sure what my husband would think of this recipe, and surprisingly, we both LOVED it. I misplaced the recipe shortly after, and when I found it again today, we both rejoiced! Enjoy!

Ingredients

1 jar (14 oz) pasta sauce (we used roasted red pepper and garlic by Classico)
3 empty jars of water
1 bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup of sliced, fresh mushrooms
1 can diced tomatoes, drained
2 links of turkey sausage (we got the hot and spicy one)
1 cup pepperoni slices (the Hormel one s gluten free!)
1/2 tsp dried basil leaves
1 tsp dried oregano
1/2 cup of dried whole wheat pasta (we got rotini)
red pepper flakes to taste
1/2 cup shredded mozzarella (2% milk)
Reynolds Crock Pot Liners (optional)


Directions
-Line minimum 5 oz crock pot
-Dump all veggies in the pot
-Slice sausages into coins and then into 1/4ths. Add to the pot.
-Cut up the pepperoni the same way, and add to the pot.
-Add the basil and oregano
-Pour in the pizza sauce and the jars of water (red pepper flakes too if you are using them)
-Stir together
-Cook on low 7-9 hours
-30 minutes before serving, add the dry pasta and turn to high. Check after 20 minutes, because the pasta may be done, though.
-Serve and garnish with sprinkles of cheese

Nutritional Information
This makes 6 adult servings, but less if you are REALLY hungry. Each serving has about 310 calories, 18 g fat, 2.8 g fiber, and 26 g protein

Easy, Creamy Chicken and Pasta

This is a really easy one-dish meal that would work at home or for a potluck. It's pretty flexible, too. You could switch up seasonings, soups, and veggie combination to make something new each time! This recipe was adapted from one found in the Taste of Home 50th Anniversary Cookbook.

Ingredients
1 lb boneless, skinless chicken breast cubed
Salt, pepper, and garlic powder to taste
1 tbsp extra virgin olive oil
1 can fat-free cream of ____ soup (I used mushroom. Next time I want to try celery)
2 1/4 cup water
1 tsp basil
1 16 oz frozen veggies (I used a stir fry with bell peppers, baby corn, green beans, etc)
2 cups uncooked spiral pasta (I used the tri-colored for presentation)
Grated Parmesan cheese to taste


Directions
1. In an extra-large skillet over med-high, cook the chicken in the oil until browned. Season the chicken with salt, pepper, and garlic powder.
2. When cooked through, remove chicken and set aside.
3. Add soup, water, basil, and veggies to the skillet.
4. Bring to a boil. Then add uncooked pasta.
5. Cook on med heat 10 minutes. Make sure to stir it often.
6. Return the chicken to the skillet. Cook for 5 minutes, or until chicken is heated.
7. Serve with sprinkles of cheese.

Nutritional Information
This recipe makes 4 servings. Each serving has about 460 calories, 7.2 g fat, 9 g fiber, and 39 g protein.

2-Step Chicken 'n' Biscuits

This recipe isn't quite as low in fat as many of the others on this site, but it is still and easy-to-make comfort meal that is lower in calories and fat than a non "skinnied" version. The recipe was taken from Campbell's 4 Ingredients or Less cookbook.

Ingredients
1 lb boneless, skinless chicken breast cubed
1 10.25 oz can of fat-free cream of chicken soup
1 16 oz bag of frozen veggies (I used a California Melody mix, but you could use just about anything)
8 reduced-fat biscuits

Directions
1. Pre-heat oven and cook the biscuits.
2. Cook the chicken in a medium, non-stick skillet over med-high heat until browned.
3. Add the soup and veggies. Cover and cook over low for 5 minutes.
4. Serve the chicken mixture over split biscuits.

Nutritional Information
This recipe makes four regular servings or eight small servings. The calculations made were for a four-serving meal. Each serving would have about 586 calories, 15 g fat, 9.7 g fiber, and 39 g protein.