Homestyle Potato Soup

from Cooking Light "Slow Cooker"

4 cups cubed peeled baking potato

1 cup chopped onion

1 cup thinly sliced celery

3/4 cup thinly sliced carrot

3 tablespoons butter, cut into small pieces

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

14 oz. vegetable broth

3 garlic cloves, minced

1/4 cup all-purpose flour

1 1/2 cups 2% reduced-fat milk

7 tablespoons shredded reduced-fat sharp Cheddar cheese

1. Place first 9 ingredients in a slow cooker; stir well. Cover and cook on LOW 6 to 7 hours or until vegetables are tender. Increase heat to high.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook, uncovered, 25 minutes or until thick, stirring frequently. Ladle soup into individual bowls, and sprinkle with cheese and additional pepper, if desired. Yield: 7 servings.

Calories: 194, Fat: 7.6 g, Fiber: 2.2 g.

Pork with Dried Fruit and Squash

From Cooking Light "Slow Cooker"

1 (3 pound) lean boneless pork loin roast, trimmed

1/3 cup packed brown sugar

1 tablespoon grated peeled fresh ginger

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon black pepper

1/2 cup dried apricots (or golden raisins)

1/2 cup chopped pitted dried plums

1 (1 1/2 pound) butternut squash, peeled and cubed (about 4 cups)

Rosemary sprigs for optional garnish

1. Cut pork roast in half crosswise

2. Combine brown sugar and next 4 ingredients in a small bowl; rub pork evenly with sugar mixture. Place pork in a 4 1/2 quart electric slow cooker. Arrange apricots, dried plums, and squash around pork.

3. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 to 7 hours or until pork, fruit, and squash are tender. Cut pork into thin slices, and serve with fruit and squash. Garnish with rosemary, if desired.

Yields 9 servings.

Cal: 320, FAt: 7.7 g, Fiber: 2.3 g

Bean and Sausage Soup for the Slow Cooker

1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
tsp olive oil
3 garlic cloves, pressed or diced finely
1 lb. smoked sausage, sliced on the diagonal
1 can navy beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 can Hunt's Fire Roasted Diced Tomatoes
3 cans or 1 box of beef broth
kosher salt
fresh cracked pepper
Italian seasoning (I use Penzey's salt-free Tuscan Sunset)
pinch or two of caraway seeds
handful chopped fresh parsley

This is my own recipe so the directions are fairly simple. I don't measure things like salt and pepper.

Saute the onion and carrot in a tsp of olive oil on the stove for a couple of minutes. Add garlic and cook one minute more. Add to bottom of slow cooker with sausage. Add the drained beans, undrained tomatoes, and beef broth. Season as desired, stir, and cook on low in your slow cooker for about 4 -6 hours or however long your slow cooker tends to take. Add the parsley just before serving.

I served with ceasar salad and fresh bread and butter. Perfect for a chilly day!

Easy Beef Burgundy

Could NOT be easier or more yummy.

From Better Homes and Gardens Low-Carb Slow Cooker Recipes
Makes 6 Servings
333 cal, 18 g fat, 1 g fiber = 8 pts/serving (rice or pasta extra)

1.5 pounds beef stew meat, trimmed and cut into 1 inch cubes
2 T. cooking oil
2 cans condensed cream of mushroom soup
3/4 cup Burgundy wine
1 envelope onion soup mix
8 oz. fresh mushrooms, sliced
Hot cooked whole wheat pasta or brown rice for serving

In a large skillet in hot oil, brown the meat (half at a time if necessary). Drain off fat. Combine soup, wine, onion soup mix in your slow cooker. Stir in meat and mushrooms.

Cover and cook on low heat setting for 8 to 10 hours or high heat setting for 4 to 5 hours. If desired, serve over hot pasta or rice.

Lamb Lentil Stew

12 oz. lean boneless lamb or beef, cut into 1/2 inch cubes
1 tbs. cooking oil
1 cup thinly sliced celery (2 stalks)
1 cup coarsely chopped carrots (2 medium)
1 cup dry lentils, rinsed and drained
1 10.5 oz. can condensed French onion soup
1.5 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. black pepper
3 1/4 cups water


1. In a large skillet, brown meat in hot oil. Drain fat. Meanwhile, place celery, carrots, and lentils in slow cooker. Top with meat. Stir in soup, thyme, salt, and pepper. Gradually stir in water.

2. Cover and cook on low-heat setting for 7 to 8 hours or high heat setting for 3 to 4 hours.


Note: When I made this, I used about a pound of lamb, and substituted lipton dry onion soup mix for the condensed soup, adding in a little port wine for extra liquid and flavor.

Daniel: enjoy! Let me know if you make this!

Chicken with Creamy Chive Sauce

A slow cooker recipe - easy comfort food at its best - full of yummy flavor.
Takes 10 minutes max to put together, then about 4 hours in the slow cooker.

6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1/4 cup butter
1 0.7 oz package dry Italian salad dressing mix
1 10 3/4 ounce can condensed golden mushroom soup (or cream of mushroom - low fat is good)
1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese with chives and onion
Hot cooked pasta or rice (optional)
snipped fresh chives (optional)

1. Place chicken in slow cooker. In a medium saucepan, melt the butter. Stir in the dry Italian dressing mix. Stir in mushroom soup, wine, and cream cheese until combined (a whisk works well). Pour sauce over the chicken.

2. Cover and cook on low-heat setting for 4 to 5 hours. Serve chicken with sauce. If desired, serve with hot pasta or rice and sprinkle with chives.