Esau's Pottage

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Title: Esau's Pottage
Categories: american, beans, beef, main dishes, soups
Yield: 8 servings

1/2 lb split peas; green
1/4 lb lentils
2 tbsps pearl barley
4 tbsps white beans
1 ea soup bone
1/2 lb beef shank
2 whole carrots; diced
2 stalk celery; diced
1 whole onion; sliced thin
2 qts water
salt; to taste
pepper; to taste
1 lg parsley sprig; chopped

Put the peas, lelits, barley, and beans into a large bowl. cover to twice
their depth with cold water, and leave overnight. Next day rinse well. Put
the bone and the shank with salt and water into a soup kettle. Bring
slowly to the boil, skim, then add the other ingredients. Cover and simmer
as slowly as possible for 2 or 3 hours, stirring occasionally. When the
soup is ready the legumes will have dissolved into a puree. Before
serving taste for seasoning, remove bone, and serve a little bit of the
meat with each serving. Garnish with parsley.

Description:
"From The Old Farmer's Almanac Cook Book"
Source:
"The Old Farmer's Amanac Cook Book"
Copyright:
"1976"
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Per Serving (excluding unknown items): 232 Calories; 3g Fat (11.0% calories
from fat); 18g Protein; 35g Carbohydrate; 14g Dietary Fiber; 10mg
Cholesterol; 42mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2
Vegetable; 0 Fat.

NOTES : Based on the biblical story of the soup Esau sold his birthright
for. Perfect for a cold winters night.

Nutr. Assoc. : 0 0 0 0 9040 0 0 0 0 0 0 0 0

Contributor: Clarissa M. Silitch, Editor, Carl F. Kirkpatrick, Desi

Preparation Time: 0:00

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Crockpot Chicken Noodle Soup

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Title: Crockpot Chicken Noodle Soup
Categories: poultry, chicken, crockpot, soups/stews
Yield: 6 servings

1 whole chicken - (3 lbs); cut
- into 8 pieces
1 lg onion; peeled, quartered
1 lg carrot; peeled, quartered
3 sprigs flat-leaf parsley
1/2 ts crushed dried thyme
1/2 ts crushed dried marjoram
1/4 ts freshly-ground black pepper
1 qt canned no-salt no-fat
-chicken broth
1 qt boiling water
6 oz medium-wide noodles
4 oz button mushrooms; sliced
1/2 lb fresh spinach; well washed,
and large stems removed

Rinse and pat dry chicken. Place in a 5-quart or larger crockery slow
cooker. Place the onion, carrot, and parsley around chicken pieces.
Sprinkle with thyme, marjoram, and pepper.

Add chicken broth, cover, and cook on Low for 7 to 8 hours or on High for 2
1/2 to 3 hours.

When chicken is done, remove from broth and cool for about 10 minutes,
until cool enough to handle. Discard the onion, carrot, and parsley.
Remove and discard the chicken skin and bones. Shred chicken and set
aside. Skim off and discard all surface fat from the broth.

If cooking on Low, change setting to High. Add the boiling water, noodles,
and mushrooms. Cook until noodles are almost tender, about 5 minutes.
Add spinach and continue to cook until noodles and tender and spinach
wilts, about 3 minutes. Gently stir in shredded chicken and heat through.

Ladle into wide, shallow soup bowls.

This recipe yields 6 servings.

Exchanges Per Serving: 4 Lean Protein, 1 1/2 Carbohydrate (bread/starch).

Nutrition Facts: 285 calories (22% calories from fat), 31 g protein, 7 g
total fat (1.8 g saturated fat), 24 g carbohydrates, 2 g dietary fiber, 72
mg cholesterol, 615 mg potassium, 121 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-17-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"
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Per Serving (excluding unknown items): 25 Calories; trace Fat (7.1%
calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 40mg Sodium. Exchanges: 1 Vegetable.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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Southwestern Black Bean Soup

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Title: Southwestern Black Bean Soup
Categories: soups
Yield: 21 servings

1 lb dried black beans; soaked
5 qt vegetable stock or water

SACHET:
2 bay leaves
1/2 ts dried thyme
10 peppercorns; cracked
1 tb canola oil
4 oz onion; diced
2 garlic cloves; minced
1 oz Anaheim chili pepper; diced
1 tb jalapeño or serrano chiles;
-minced
1 ts ground cumin
1 ts ground coriander
1 ts dried oregano
salt and pepper; to taste
lime wedges; as needed to
-garnish
cilantro; as needed to
-garnish

1. Combine the beans and stock or water and bring to a simmer. Add the
sachet.

2. Sauté the onions, garlic and chiles in the oil. Add to the saucepot.

3. Stir in the cumin, coriander and oregano.

4. Simmer the soup, uncovered, approximately 2-3 hours. The beans should be
very soft, just beginning to fall apart. Add additional water or stock if
necessary.

5. Purée about half of the soup, then stir it back into the remaining soup.
Season to taste with salt and black pepper.

6. Serve in warmed bowls garnished with lime wedges and chopped cilantro.

Yield: 4 quarts (4 liters)

Source:
"Chapter 12 - Soups"
Copyright:
"© 2003 by Prentice-Hall, Inc."
Yield:
"4 quarts"
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Per Serving (excluding unknown items): 97 Calories; 1g Fat (11.9% calories
from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
954mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fat.

NOTES : Because MasterCook's Ingredient List may not include all of the
ingredients listed in this recipe, we have displayed the recipe's
nutritional analysis as it appears in the ON COOKING book.

Approximate values per 6-oz. (271-g) serving: Calories 70, Total fat 2 g,
Saturated fat 0 g, Cholesterol 0 mg, Sodium 1010 mg, Total carbohydrates 9
g, Protein 4 g, Claims— low fat; no saturated fat; no cholesterol

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Preparation Time: 0:00

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Chicken Marengo

When I didn't have a crockpot I would just do this in the oven at 325.

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Title: Chicken Marengo
Categories: main dish
Yield: 4 servings

2 1/2 lb chicken; cut up
1 packet spaghetti sauce,
-packet
1/2 c dry white wine
2 tomatoes; quartered
1/4 lb fresh mushrooms; sliced

Place chicken parts in crockpot. Combine spaghetti sauce mix with wine;
pour over chicken. Cover and cook on low 6-7 hours. Turn control to high.
Add tomatoes and mushrooms. Cover and cook on high 30-40 minutes or until
tomatoes are done.

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Per Serving (excluding unknown items): 271 Calories; 9g Fat (32.7% calories
from fat); 31g Protein; 11g Carbohydrate; 1g Dietary Fiber; 86mg
Cholesterol; 1006mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1
Vegetable; 0 Fat.


Nutr. Assoc. : 5829 0 0 0 0

Preparation Time: 0:00

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Baked Chicken Breasts

Finding this recipe reminded me that I haven't made this in almost a year. At the end of the day the chicken is just so soft and tender you can cut it with a fork.

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Title: Baked Chicken Breasts
Categories: main dish
Yield: 6 servings

3 whole chicken breasts;
-halved
2 tb margarine
10 3/4 oz condensed cream of chicken
-soup
1/2 c dry sherry
1 ts leaf tarragon or leaf
-rosemary
1 ts Worcestershire sauce
1/4 ts garlic powder
4 oz canned mushroom slices;
-drained

Rinse chicken breasts and pat dry; place in crockpot. In saucepan, combine
remaining ingredients and heat until smooth and hot. Pour over chicken
breasts. Cover and cook on low setting for 8 to 10 hours.

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Per Serving (excluding unknown items): 359 Calories; 20g Fat (54.9%
calories from fat); 32g Protein; 5g Carbohydrate; 1g Dietary Fiber; 97mg
Cholesterol; 626mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat;
0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


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Family Swiss Steak

An old favorite

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Title: Family Swiss Steak
Categories: main dish, crockpot, beef
Yield: 6 servings

2 tb unbleached all-purpose flour
1/2 ts crushed dried thyme
1/4 ts sweet paprika
1 1/2 lb boneless beef round steak,
-1" thick
1 tb Worcestershire sauce
Canola oil cooking spray; as
- needed
1 lg garlic clove; peeled, and
thinly sliced
2 md celery ribs; thinly sliced
2 md onions; peeled, and
thinly sliced
4 md plum tomatoes; thinly sliced
1/2 c reduced-sodium canned beef
-broth

In a small bowl, combine flour, thyme, and paprika. Using a pastry brush,
brush steak pieces with Worcestershire sauce. Dredge in flour mixture.

Lightly coat a large nonstick skillet with cooking spray. Place on stove
over medium-high heat. Add steak pieces and brown on both sides, about 5
minutes per side.

Transfer steak pieces to a 3-quart or larger crockery slow cooker. Top
with garlic slices, celery, onions, and tomatoes. Pour beef broth over the
top. Do not stir.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

To serve, transfer steak pieces and vegetables to a heated serving platter.
Spoon any pan juices over the top and serve at once.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Lean Protein, 1/2 Carbohydrate (1 1/2 vegetable).

Nutrition Facts: 191 calories (21% calories from fat), 28 g protein, 4 g
total fat (1.4 g saturated fat), 8 g carbohydrates, 2 g dietary fiber, 71
mg cholesterol, 102 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-17-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"
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Per Serving (excluding unknown items): 27 Calories; trace Fat (6.2%
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 41mg Sodium. Exchanges: 1 Vegetable; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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Slow-Cooked Hungarian Stew

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Title: Slow-Cooked Hungarian Stew
Categories: main dishes, crockpot, beef, soups & stews, p10
Yield: 8 servings

1 2-pound lean boneless beef
-chuck roast; cut into 3/4-i
2 c fresh baby carrots
1 md onion; sliced
1 md green bell pepper; sliced
1/3 c Pillsbury BEST® All Purpose
-Flour
3 ts paprika
1/2 ts salt
1/2 ts dried thyme leaves
1/4 ts pepper
1/2 c chili sauce
1 14 1/2-ounce ready-to-serve
-beef broth
2 c sliced fresh mushrooms
1 16-ounce pac uncooked wide
-egg noodles; (10 cups)
1 8-ounce cont sour cream
2 tb chopped fresh parsley

In 3 1/2 to 4-quart Crock-Pot® slow cooker, combine beef, carrots, onion
and bell pepper. Add flour, paprika, salt, thyme and pepper; toss beef and
vegetables to coat. Add chili sauce and broth; mix well.

Cover; cook on low setting for 7 to 8 hours or until beef is tender.

Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or
until mushrooms are tender.

Meanwhile, cook noodles to desired doneness as directed on package. Drain.

Stir sour cream into stew until well mixed. To serve, spoon noodles into
shallow bowls. Top with stew; sprinkle with parsley.

8 servings

NUTRITION INFORMATION PER SERVING: WW Points: 10
SERVING SIZE: 1/8 of Recipe
Calories 480
Calories from Fat 130
Total Fat 14 g
Saturated 6 g
Cholesterol 1 30 mg
Sodium 610 mg
Total Carbohydrate 56 g
Dietary Fiber 4 g
Sugars 9 g
Protein 32 g
Vitamin A 180%
Vitamin C 20%
Calcium 8%
Iron 35%

DIETARY EXCHANGES: 3 Starch, 1 Vegetable, 3 Lean Meat, 1 Fat OR 3
Carbohydrate, 1 Vegetable, 3 Lean Meat, 1 Fat

Source:
"Pillsbury Casseroles & One Dish Meals, 10/99"
Copyright:
"1999 The Pillsbury Company"
Ratings : Points 0-10 10 - - - - -
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Per Serving (excluding unknown items): 103 Calories; 6g Fat (53.7% calories
from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 13mg
Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.


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Chinese Chicken Stew

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Title: Chinese Chicken Stew
Categories: soups/stews, chicken, crockpot
Yield: 6 servings

1 lb boneless skinless chicken
-thighs; cut into 1-inch pie
1 ts Chinese five-spice powder
1/2 ts red pepper flakes; (1/2-3/4)
1 tb peanut or vegetable oil
1 lg onion; coarsely chopped
1 8 ounce pack fresh
-mushrooms; sliced
2 cloves garlic; minced
1 14 ounce can chicken broth;
-divided
1 tb cornstarch
1 lg red bell pepper; cut into
-3/4-inch pi
2 tb soy sauce
1 tb sesame oil
2 lg green onions; cut into
-1/2-inch pi
3 c hot cooked white rice;
-optional
1/4 c coarsely chopped cilantro;
-optional

Toss chicken with five-spice powder in small bowl. Season with red pepper
flakes. Heat peanut oil in large skillet. Add onion and chicken; cook and
stir about 5 minutes or until chicken is browned. Add mushrooms and garlic;
cook and stir until chicken is no longer pink.

Combine 1/4 cup broth and cornstarch in small bowl; set aside. Place cooked
chicken mixture, remaining broth, bell pepper and soy sauce in slow
cooker. Cover and cook on LOW 3 1/2 hours or until peppers are tender.

Stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45
minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2
cup rice into each bowl, if desired. Sprinkle with cilantro, if desired.

Makes 6 servings (about 5 cups)

Cuisine:
"Chinese"
Source:
"Best Recipes All New Slow Cooker, Vol 2, 2/99"
Copyright:
"© 1999 Publications International, Ltd."
Yield:
"5 cups"
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Per Serving (excluding unknown items): 64 Calories; 3g Fat (38.8% calories
from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
557mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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Layered Enchilada Casserole

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Title: Layered Enchilada Casserole
Categories: main dish, mexican, crockpot
Yield: 8 servings

1 cn whole tomatoes (14 1/2 oz)
1 sm onion; cut into pieces
1 clove garlic; minced
1/2 ts ground red pepper
1/2 ts salt
1 cn tomato paste (6 oz)
1 lb ground beef; browned
2 c cheddar cheese; shredded
9 corn tortillas

to prpare sauce, blend tomato and their liquid with onion and garlic in a
blender or food processor. Pour into medium sized sauce pan. Add red
pepper, salt and tomato paste . Heat to a boil; then simmer for 5 to 10
minutes. Place 3 tortillas in bottom of Crock Pot. Layer on tortillas 1/3
of the ground beef, 1/3 of the tomato sauce and 1/3 of the chedder cheese.
Repeat each layer two more times . Cover and cook on Low 6 to 8 hours.




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Preparation Time: 8:00

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Per Serving (excluding unknown items): 358 Calories; 25g Fat (63.2%
calories from fat); 18g Protein; 15g Carbohydrate; 2g Dietary Fiber; 78mg
Cholesterol; 394mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0
Vegetable; 3 1/2 Fat.


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Chops In A Crockpot

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Title: Chops In A Crockpot
Categories: crockpot
Yield: 6 servings

6 Pork chops; browned
1 Onion; chopped
3 tb Catsup
10 1/2 oz Cream of chicken soup
2 ts Worcestershire sauce

Place all into crock pot and simmer about 4-5 hours. Serve with rice,
noodles or potatoes.




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Per Serving (excluding unknown items): 272 Calories; 16g Fat (55.0%
calories from fat); 24g Protein; 6g Carbohydrate; trace Dietary Fiber; 76mg
Cholesterol; 365mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0

Preparation Time: 0:00

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Swiss Steak

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Title: Swiss Steak (5 Points)
Categories:
Yield: 6 servings

1 1/2 lb beef boneless round steak;
-about 3/4" thick
1/2 ts prepared seasoned salt
6 new potatoes; cut into
-fourths,
-- up to 8
1 1/2 c baby-cut carrots
1 md onion; sliced
1 cn diced tomatoes with; (14 1/2
- oz.)
basil; garlic and oregano,
-- undrained
1 jar home-style beef gravy;
-(12 oz)
chopped fresh parsley; if
-desired

Remove excess from beef. Cut beef into 6 serving pcs. Spray 12" skillet
with cooking spray; heat over med.-high heat. Sprinkle beef with seasoned
salt. Cook beef in skillet about 8 min., turning once, until brown. Layer
potatoes, carrots, beef and onion in 3 1/2 to 6 qt. slow cooker. Mix
tomatoes and gravy; spoon over beef and vegetables.

Cover and cook on LOW 7-9 hrs. or until beef and vegetables are tender.
Sprinkle with parsley.

Per serving: cal 275, fat 5g, sat fat 2g, chol 60mg, sod 600mg, carb 34g,
fiber 4g, prot 28g Points: 5

Recipe Busted by THE ORIGINAL COOKSALOT!!!


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Per Serving (excluding unknown items): 103 Calories; trace Fat (1.3%
calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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Tomato-Tortilla Soup

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Title: Tomato-Tortilla Soup
Categories:
Yield: 6 servings

4 c crushed tomatoes
1 1/4 c vegetable broth
2 md onions; finely chopped
3 cloves garlic; minced
2 dried cayenne peppers;
-minced, or 2 tsp.
-- crushed red pepper
-- flakes
1 tb dried parsley
6 corn tortillas; cut into
-3/4"
-- strips
1 c shredded monterey jack
-cheese; (4 oz.)

Combine first 6 ingredients in the slow cooker. Cover and cook on LOW 7-9
hrs. or on HIGH 3 1/2 to 5 hrs. Place the tortillas on the baking sheet,
and mix them with the olive oil spray. Broil them until they're crisp and
golden, about 5 min.

Divide the soup among 6 bowls, and top each serving with tortilla strips
and cheese.

Per serving: 210 cal , 6.6 g fat , 3.7 g sat fat , 17 mg chol , 421mg sod,
3.7 g fib Points: 4.5

Recipe Busted by THE ORIGINAL COOKSALOT!!!


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Per Serving (excluding unknown items): 228 Calories; 8g Fat (28.4% calories
from fat); 11g Protein; 33g Carbohydrate; 6g Dietary Fiber; 17mg
Cholesterol; 697mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3
Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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Chicken Wings In Teriyaki Sauce

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Title: Chicken Wings In Teriyaki Sauce – 1.6 Points Per Serving
Categories:
Yield: 1 serving

3 lb chicken wings; about 16
-wings
1 lg onion – chopped
1 c brown sugar
1 c low sodium soy sauce
1/4 c dry sherry; or chicken broth
2 ts ground ginger
2 cloves garlic – minced

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing
at joint to make two sections. Place wing parts on broiler pan. Broil 4
to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is
brown. Transfer chicken to Crock-Pot Slow Cooker. Mix together onion,
brown sugar, soy sauce, cooking sherry (or chicken broth), ginger and
garlic in bowl. Pour over chicken wings. Cover and cook on Low 5 to 6
hours or on High 2 to 3 hours. Stir chicken wings once to ensure wings are
evenly coated with sauce. Serve from Crock-Pot Slow Cooker. Per serving:
68 Calories (kcal); 3g Total Fat; 4g Protein; 5g Carbohydrate; 16mg Chol;
283mg Sodium 7I

Recipe Busted by THE ORIGINAL COOKSALOT!!!


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Per Serving (excluding unknown items): 2412 Calories; 118g Fat (45.4%
calories from fat); 150g Protein; 169g Carbohydrate; 3g Dietary Fiber;
566mg Cholesterol; 10200mg Sodium. Exchanges: 0 Grain(Starch); 19 Lean
Meat; 6 Vegetable; 11 1/2 Fat; 9 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

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Cheesy Artichoke Chicken And Pasta

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Title: Cheesy Artichoke Chicken And Pasta (9 Pts)
Categories:
Yield: 1 serving

1 lb boneless skinless chicken
-breasts; cubed (1 to 1 1/2)
4 oz roasted red peppers; chopped
- (4 to 6)
15 oz artichoke hearts; quartered
8 oz fat-free american cheese
2 ts worcestershire sauce
1 cn 98% fat-free cream of
-mushroom soup
2 c fat-free shredded cheddar
-cheese
4 c hot cooked pasta
to taste salt and pepper

In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes,
American cheese, Worcestershire sauce, and soup in the crockpot. Cover and
cook on low for 6 to 8 hours. About 15 minutes before serving, add
shredded Cheddar cheese and hot cooked pasta. Taste and add salt and
pepper as needed.

Serves 4 to 6. Per Serving: 479 Calories; 2g Fat; 48g Protein; 67g
Carbohydrate; 6g Dietary Fiber; 51mg Cholesterol; 809mg Sodium.

Recipe Busted by THE ORIGINAL COOKSALOT!!!


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Per Serving (excluding unknown items): 751 Calories; 6g Fat (7.6% calories
from fat); 121g Protein; 57g Carbohydrate; 26g Dietary Fiber; 263mg
Cholesterol; 799mg Sodium. Exchanges: 14 1/2 Lean Meat; 10 Vegetable; 0
Other Carbohydrates.


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Preparation Time: 0:00

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Autumn Vegetable Minestrone

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Autumn Vegetable Minestrone (1 Point)
Categories:
Yield: 1 serving

2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes –
- undrained
3 md carrots; chopped (1 1/2
-- cups)
3 sm zucchini; cut into 1/2"
-- slices
1 md yellow bell pepper; cut into
- 1/2"
-- pieces
8 md green onions; sliced (1/2
-cup)
2 cloves garlic; finely
-chopped
2 c shredded cabbage
2 ts dried marjoram
1 ts salt
1/4 ts pepper
1 c uncooked instant rice
1/4 c chopped fresh basil

Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow
cooker. Cover and cook on low heat setting for 6 to 8 hours or until
vegetables are tender. Stir in rice. Cover and cook on low heat setting
for about 15 minutes or until rice is tender.

Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g Protein;
39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium

Recipe Busted by THE ORIGINAL COOKSALOT!!!


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Per Serving (excluding unknown items): 840 Calories; 15g Fat (15.1%
calories from fat); 35g Protein; 154g Carbohydrate; 33g Dietary Fiber; 8mg
Cholesterol; 7709mg Sodium. Exchanges: 5 1/2 Grain(Starch); 12 1/2
Vegetable; 3 1/2 Fat.


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Crockpot Chicken Brunswick Stew

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chicken Brunswick Stew (6 Points)
Categories:
Yield: 1 serving

2 tb flour
2 ts instant bouillon granules;
-chicken flavor
1 1/2 ts poultry seasoning
1/4 ts pepper
6 bone in chicken thighs;
-(about 2 lbs)
2 md potatoes cut in 1" pieces
1/2 c chopped onion
1 cn tomato sauce; (15oz )
1 tb worcestershire
1 pk green giant frozen baby lima
- beans; thawed (9oz)
1 pk green giant frozen niblets
-corn; thawed (9oz)

In large resealable food storage plastic bag, combine flour, bouillon,
poultry seasoning and pepper; mix well. Add chicken thighs, potatoes and
onion; seal bag and shake to coat. Now dump it all out in to slow cooker.
In small bowl, combine tomato sauce and Worcestershire sauce; mix well.
Pour over chicken and vegetables in slow cooker; stir gently to combine.
Cover; cook on low for 7 hours. Stir in beans and corn. cover; cook on
low for an additional 30 minutes. To serve, remove bones from chicken
thighs. Stir chicken into stew mixture; mix well. Makes 6 servings: 6
points per serving

290 cal; 6g fat; 50mg cholesterol; 550mg sodium; 40g carbohydrates; 6g
fiber; 20g protein.

Recipe Busted by THE ORIGINAL COOKSALOT!!!


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Per Serving (excluding unknown items): 168 Calories; 1g Fat (4.1% calories
from fat); 6g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
1486mg Sodium. Exchanges: 1 Grain(Starch); 4 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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Chinese Country Ribs

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Chinese Country Ribs
Categories: main dish
Yield: 4 servings

1/2 c ketchup
2 tb honey
2 tb rice or white vinegar
2 tb soy sauce
1/4 ts five-spice powder (optional)
1 sm onion; finely chopped
2 ts minced fresh ginger
1 garlic clove; minced
1 ts cornstarch; dissolved in 1
-Tbsp.
4 lb country ribs; cut into
-individual
hot cooked rice

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,
five-spice powder, onion, ginger and garlic.

Position a broiler rack 6 inches from the source of the heat and preheat
the broiler. Broil the ribs, turning once, until browned. About 10 minutes.

Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce.
Cover and slow cook until ribs are tender. 5-6 hours at 200 degrees (low).

Transfer the ribs to a platter and cover with aluminum foil to keep warm.

Skim the fat from the surface of the sauce. In a medium saucepan bring the
sauce to a simmer over a medium heat. Cook until reduced to about 1 cup,
6-8 minutes. Stir in the cornstarch mixture and cook just until thickened.
Pour the sauce over ribs and serve immediately with hot cooked rice.

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Per Serving (excluding unknown items): 828 Calories; 58g Fat (63.4%
calories from fat); 54g Protein; 21g Carbohydrate; 1g Dietary Fiber; 213mg
Cholesterol; 1051mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat;
1/2 Vegetable; 4 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 4733 0 0 0 0 0 0 4564 0

Preparation Time: 0:00

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Cafe Chicken

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Cafe Chicken
Categories: main dish
Yield: 8 servings

2 lb chicken; cut into eighths
1 onion; chopped
2 garlic; chopped
salt and white pepper to
-taste
1 green pepper; diced
1 md ripe tomato; peeled, seeded
-and c
1 c dry white wine
1 pn cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for
6 to 8 hours, or until chicken is tender.

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Per Serving (excluding unknown items): 210 Calories; 13g Fat (61.7%
calories from fat); 15g Protein; 3g Carbohydrate; 1g Dietary Fiber; 75mg
Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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Caramelized-Onion Pot Roast

By request some recipes that use beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Caramelized-Onion Pot Roast
Categories: main dish, beef, crockpot
Yield: 12 servings

4 lb boneless beef chuck roast
1 tb olive or vegetable oil
1 ts salt
1/2 ts freshly-ground black pepper
6 md onions; sliced
1 1/2 c beef broth
3/4 c regular or nonalcoholic beer
2 tb brown sugar - (packed)
3 tb Dijon mustard
2 tb cider vinegar

Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high
heat. Cook beef in oil about 10 minutes, turning occasionally, until brown
on all sides. Sprinkle with salt and pepper.

Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions. Mix
remaining ingredients; pour over beef and onions. Cover and cook on LOW
heat setting 8 to 10 hours or until beef is tender.

Remove beef and onions from cooker, using slotted spoon. Cut beef into
slices. Skim fat from beef juices in cooker if desired. Serve beef with
juices.

This recipe yields 12 servings.

Nutritional Information Per Serving: 205 calories (100 calories from fat);
11 g fat (4 g saturated); 55 mg cholesterol; 420 mg sodium; 8 g
carbohydrate (1 g dietary fiber); 20 g protein.

Comments: If you’re lucky enough to have leftovers from this flavor-packed
roast, add up to 2 cups cut-up beef and onions to a 16-ounce jar of tomato
pasta sauce for the best "mamma mia!" spaghetti sauce!

Source:
"Back of the Box Recipes at www.backofthebox.com"
S(Formatted for MC6):
"11-28-2000 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 31 Calories; trace Fat (6.8%
calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 386mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fat; 0
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: Created by General Mills

Preparation Time: 0:00

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