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

Slow-Cookin' Pulled Chicken

I have made this recipe many, many times. It's to the point where friends and family request it regularly. It's quick, easy, and can feed a family for days. I found the recipe thanks to Hungry Girl at www.hungrygirl.com. It's an awesome site if you have not checked it out before.

Ingredients

1 1/2 lb boneless, skinless chicken breast
1 cup canned tomato sauce
1/2 cup ketchup (I prefer reduced sodium OR hot and spicy)
2 tbsp plus 2 tsp brown sugar (not packed)
2 tbsp plus 2 tsp cider vinegar
2 tsp (or more) garlic powder
red pepper flakes to taste
(I also like to use the Crock Pot Liners by Reynolds)

Directions
--Place all ingredients except for the chicken in a crock pot (lined optional). Stir until mixed.
--Add chicken and coat well with sauce.
--Cover and cook on high for 4 hours or on low 7-8 hours.
--Pull apart the chicken breasts with a couple of forks.
--Serve loose or on buns. I prefer the whole wheat reduced fat ones by Sarah Lee)

Nutritional Information:

Makes about 6 1/4 cup servings. Each serving has about 75 calories, .5 g fat, .2 g fiber, and 11 g protein. Information includes meat only.

Parmesan Herb Potato

This makes a pretty tasty lunch that can be made quickly, it's filling, and it helps give a purpose to left over baked potatoes if you have any taking up space in the fridge. Feel free to experiment with other seasoning combinations.

Ingredients

1/2 cup cottage cheese
1 tbsp Parmesan grated cheese
dash or less dried basil
dash or less garlic powder
dash or so of dried dill weed
1 small-medium baked potato

Directions

--Mix all ingredients except for the potato.
--Make sure potato is fully cooked and top it with the cheese mixture.
--Enjoy!

Nutritional information
One serving has about 230 calories, 5 g fat, 2 g fiber, and 32 g protein

Cheesy Orzo

This side may not be as low in calories a many of the others on this site, but I am a firm believer in the idea that you need to spoil yourself every now and then. If you are crazy some ooey gooey mac and cheese, this would be a very satisfying swap. This recipe was altered slightly from one with the same name found on FoodNetwork.com

Ingredients

2 tbsp extra virgin olive oil
1/4 small red onion, chopped
4 cloves garlic, minced
2 cans reduced sodium chicken broth
2 cups dry orzo
1/2 cup grated Parmesan cheese

Directions

--Preheat 8 inch pot (with a lid) on medium heat
--Add oil, onion, and garlic. Saute 3 minutes, or until onions are translucent
--Add broth and bring pan to a boil.
--Cover and reduce heat. Boil 15 minutes, stirring occasionally
--Remove lid and add cheese
--Season with salt, black pepper, and garlic powder to taste

Nutritional Information
This makes about 6 even servings. Each serving has about 240 calories, 9.8 g fat, 1.5 g fiber, and 14.9 g protein

Lemon-Garlic Chicken Marinade

This marinade gives the chicken layers and layers of flavor. It's quick, you most likely have the ingredients already, and it is tasty and satisfying. This recipe was adapted from one of a similar title in Weight Watchers Five Star Recipes Cookbook. Enjoy!

Ingredients

1/2 cup lemon juice
2 tablespoons molasses
1 teaspoon Worcestershire sauce
4-5 cloves of garlic, minced
1 1/2 lb boneless, skinless chicken breast


Directions

-- Combine first 4 ingredients in a gallon-sized zip-top bag
-- Add the chicken and close the bag
-- Allow to marinade one hour (I did about 1 1/2 hours)
-- Bake the chicken for 20 minutes at 450 or grill the chicken 15 minutes at 400 turning once

Nutritional Information
This makes 4 servings. Each serving of chicken has about 250 calories, 11 g of fat, and .1 g fiber

Jello Applesause Bars

These bars are really easy. They taste like Jello, but they are actually filling! An easy way to get some fruit into your diet, or your child's diet. This recipe was adapted from a similar one in Kraft's Spring 2011 Food and Family Magazine.

Ingredients

1 1/2 cups boiling water
2 packages (3 oz each) Jell0 (I chose Strawberry)
1 can unsweetened applesauce (chilled speeds up the molding)

Directions

-- Add boiling water to gelatin mix in a medium glass bowl
-- Stir for 2 minutes
-- Stir in applesauce
-- Pour mixture into a 8-inch square dish sprayed with cooking spray
-- Refrigerate at least 3 hours
-- Serve with a dab of light Cool Whip topping

Nutritional Info
This makes 9 servings. Each has about 101 cal, .5 g fat, .7 g fiber, 2 g protein

Creamy Tomato Skillet

This is a quick and easy comfort meal. You would never believe it is low fat by the taste of it! Also, you can determine the level of heat. This was adapted from a similar recipe at Kraftfoods.com. Enjoy!

Ingredients

2 8 oz cans of tomato sauce (low sodium if you can find it)
4 oz of neufchatel (cream cheese alternative)
1/4 cup of light Zesty Italian dressing (I like Kraft's)
1 lb boneless, skinless chicken breast cut into bite-sized pieces
1 small onion, chopped
4 cups cooked whole wheat rotini (about 2 1/2 cups dry)
1 large bell pepper, diced
1 can (14.5 oz) diced tomatoes (the Italian one with herbs is tasty!)
1-2 tbsp minded garlic (to taste)
1 tsp crushed red pepper flakes

Directions

-- Prepare the pasta.
-- Blend tomato sauce and cheese in blender (or Magic Bullet) until smooth
-- Heat dressing in a large skillet on med-high heat.
-- Add chicken and onions. Salt and pepper to taste. Cook 8 min, or until chicken is evenly browned. Stir/Toss occasionally.
-- Add tomato sauce mixture and all remaining ingredients.
-- Simmer on medium heat 5 minutes, or until the chicken is done. Remember to stir occasionally.

Nutritionally information
This makes 4 servings. Each serving has about 447 calories, 11 grams of fat, 11 grams of fiber, and 37 grams of protein.