SLOW COOKER RECIPES 3/22/2012

Pork Chops with Cream of Mushroom in Crock Pot

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 284.6
Total Fat: 16.2 g
Cholesterol: 57.2 mg
Sodium: 1,022.0 mg
Total Carbs: 10.6 g
Dietary Fiber: 0.0 g
Protein: 23.2 g


Minutes to Prepare: 10
Minutes to Cook: 360
Number of Servings: 4


Ingredients
4 thick boneless pork chops
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup of water




Directions
Brown chops in frying pan.
Add 1 can of cream of mushroom soup to crock pot.
Add browned chops to crock pot.
Add 1 can of cream of mushroom soup to crock pot.
Cook on low for 7 - 8 hrs or high for 5 - 6 hrs

Serves 4 - 1 chop each and a 1/4 of the gravy.

Great served over rice, noodles, or mashed potatoes (not added to nutritional count)

Number of Servings: 4
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Crockpot Chili verde


Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 169.5
Total Fat: 7.0 g
Cholesterol: 56.0 mg
Sodium: 930.7 mg
Total Carbs: 4.8 g
Dietary Fiber: 0.5 g
Protein: 20.7 g

Minutes to Prepare: 10
Number of Servings: 12


Ingredients
* *Pork, tenderloin 2.5 lb
* La Victoria Green Chile Salsa, Medium 16oz jar
* Seasoning salt 1 tbsp.
* Onions, raw, 2 medium
* *Extra Light Olive Oil, 1 tbsp (remove)
* Garlic, 2 tbsp
* 1 can cream of mushroom soup



Directions
Dice onions
Chop Pork into medium chunks

Layer Onions
Pork
Seasoned salt
garlic
and Salsa in crock pot
Add 1.5 cups of water
Cook on low for 6-8 hours or more
Turn off and stir in cream of mushroom soup

add jalepenos if you like things hotter.

Serve over brown rice or in a whole wheat tortilla-- recipe doesn't include these in the calorie count.

Number of Servings: 12
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crock pot beef short ribs

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 281.9
Total Fat: 12.5 g
Cholesterol: 100.4 mg
Sodium: 381.2 mg
Total Carbs: 5.6 g
Dietary Fiber: 0.6 g
Protein: 34.5 g


crock pot beef short ribs

Minutes to Prepare: 10
Minutes to Cook: 360
Number of Servings: 8


Ingredients
beef short ribs 3lbs
barbecue sauce, any brand 1/2 cup
Worcestershire sauce 3 tbsp
red wine vinegar 1 tbsp
onion, 1 medium sliced



Directions
brown short ribs in pan with spray oil
remove to crock pot
Add barbecue sauce, Worcestershire and vinegar.
Add 1/2 - 1 cup of water to cover bottom.
Cook in crock pot on low for 5-6hrs.
Barbecue sauce on the side if desired for dipping.

Number of Servings: 8
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Mamaw's Creole Pork Loin Chops

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 431.7
Total Fat: 21.0 g
Cholesterol: 82.9 mg
Sodium: 567.3 mg
Total Carbs: 26.5 g
Dietary Fiber: 2.1 g
Protein: 33.0 g
Minutes to Prepare: 10
Minutes to Cook: 480
Number of Servings: 4


Ingredients
1lb of Sliced Pork Loin (raw)
1 Can of Stewed Tomatos with juice
1 Small Onion
1 Bell Pepper
1 Tablespoon of Chicken Bouillon
Garlic Powder
Onion Powder
1 Cup of Rice (optional, but included into caloric info of recipe)



Directions
Arrange chops in the bottom of the crock pot and add chopped onion, chopped bell pepper, and stewed tomatos. Add chicken bouillon, garlic powder and onion powder and mix. Before cooking place all veggies ON TOP of chops and make sure they are totally covered, and add 1/2 cup of water to the sides of the crock pot. Cook on Low for 8 hours. Serve over rice if desired. Enjoy!!

Number of Servings: 4
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Low-Fat Cheesy Chicken Enchiladas With Creamy Green Chile Sauce
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 252.0
Total Fat: 9.3 g
Cholesterol: 57.1 mg
Sodium: 342.8 mg
Total Carbs: 17.3 g
Dietary Fiber: 2.1 g
Protein: 24.4 g
Minutes to Prepare: 30
Minutes to Cook: 20
Number of Servings: 8


Ingredients
8 six inch corn tortillas
2 cups hot water, placed in bowl
2 cups cooked, diced chicken breast
1 medium onion. diced
2 cups low-fat shredded cheddar or colby cheese
1 cup (8 ounces) light sour cream
4 ounces Neufchatel cheese (low-fat cream cheese), cubed
1/3 cup canned green chiles (do not drain)
1/2 cup Swanson 99% Fat Free Chicken Broth
1 tbsp fresh or dried cilantro
1 tbsp cumin powder
1 tsp red or cayenne pepper
Butter flavor non-stick cooking spray



Directions
1. Spray large (10x15) baking dish with cooking spray.
2. Dip each tortilla quickly in hot water to soften. Let water drip off before following next step!
3. One at at a time, lay softened tortillas in baking dish and fill with chicken, onion, and cheese. Roll and place seam side down, side by side in single layer in baking dish.
4. In large saucepan heat broth, cilantro, cumin, and red/cayenne pepper until hot. Add sour cream, cream cheese, and canned green chiles. Heat until cream cheese is melted and everything is incorporated well, stirring frequently. (If sauce seems a little thin, you may thicken with a small amount of cornstarch whisked into sauce.)
5. Pour sauce over enchiladas in pan. Bake at 350 degrees F for about 15-20 minutes. Serve and enjoy!
*Serve with a side of shredded lettuce and diced tomatoes and low-fat re-fried beans or low-fat Mexican rice, if desired.*

Makes 8 servings

Number of Servings: 8