Crock Pot Broccoli and Cheese Soup

Ingredients:

1 tbsp butter, unsalted

1 onion, diced

2 (10 3/4 oz.) cans cheddar cheese soup

2 (12 oz.) cans fat-free evaporated milk

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp ground cayenne pepper

1 tsp black pepper

Salt, to taste

2 (12 oz.) bags frozen baby broccoli florets

8 oz. Velveeta cheese, cubed

1 cup fat-free shredded cheddar cheese

Directions:

In a medium skillet, melt butter over medium heat; add onions and cook until translucent, then remove from heat and set aside.  Meanwhile, mix together the next 7 ingredients in a crock pot; whisk until completely incorporated and smooth.  Stir in broccoli, cubed Velveeta, and cooked onions.  Cover and cook on low for 4 – 5 hours or until soup is hot and broccoli is cooked through.  Right before serving, stir in the shredded cheddar until melted.  Serves 8.

9 Weight Watchers points per serving!  (To cut points, use light margarine and reduced-fat Velveeta cheese)

Crock Pot Turkey Chili

Ingredients:

1 lb. lean ground turkey

1 onion, diced

2 cloves garlic, minced

1 (16 oz) can kidney beans

1 (16 oz) can black beans, drained and rinsed

2 (16 oz) cans diced tomatoes with mild chiles

1 (8 oz) can tomato sauce

1 cup frozen corn kernels

1/2 cup frozen peppers, thawed and chopped

1 tbsp chili powder

1 tbsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1/8 tsp crushed red pepper flakes

1/8 tsp ground chipotle chile pepper

1 tsp salt

1/2 tsp ground black pepper

Directions:

Spray a large sauté pan with cooking spray; add onions and garlic.  Cook until completely cooked through; add ground turkey and cook until there is no remaining pink and it is slightly browned.  Add turkey mixture to crock pot.  Add the remaining ingredients to the crock pot and stir until well combined.  Cover and let cook on low for 8 hours.  Serve hot with desired garnishes such as tortilla chips, shredded cheese, sour cream, cilantro, etc.  Goes amazing with corn bread as well!  Serves 6.

7 Weight Watchers points per serving (without garnishes).

Slow Cooker Pulled Pork

Ingredients:

1 (5 lb.) pork roast

1 cup apple cider vinegar

1 1/2 cup ketchup

1/2 cup molasses

1/2 cup honey

1/4 cup brown sugar

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp ground red chili pepper

1/4 tsp chili powder

1/8 tsp cayenne pepper

1/8 tsp black pepper

Directions:

In a 4 1/2 to 6 quart slow cooker, add ketchup, vinegar, molasses, honey, brown sugar, and seasonings; whisk together until completely combined.  Add pork roast to slow cooker; turn heat on low and cook for 8 to 10 hours.   When the pork is cooked through, remove from slow cooker and carefully shred the roast using tongs or preferred utensils (if roast is bone-in, make sure to carefully remove the bone before shredding).  Coat shredded pork with barbeque sauce and serve warm!  This recipe goes great with the traditional favorites such as coleslaw and pickles if desired :)

If you prefer a thick barbeque sauce, create a slurry using 2 tbsp of corn starch and water.  Pour the mixture into the sauce and whisk until thickened.  

Slow Cooker Sweet Spare Ribs

Ingredients:

3 lbs. country style pork ribs, boneless

1 onion, thinly sliced

1 1/2 cup maple syrup

1 1/2 cup apple juice or apple cider

2 tbsp cider vinegar

2 tbsp Worcestershire sauce

2 tbsp Dijon mustard

4 cloves garlic, minced

1 tsp ground ginger

1/2 tsp ground mustard

Salt and fresh ground pepper, to taste

Directions:

Place ribs into slow cooker; top with thinly sliced onions.  In a large mixing bowl, whisk together remaining ingredients until completely incorporated.  Pour over ribs and onions; cover and cook over low heat for 8 – 10 hours stirring a few times throughout cook time.  Serve with remaining sauce. 

Slow Cooker Pot Roast

Ingredients:
1 chuck roast, 3 – 5 pounds
Garlic powder, onion powder, thyme, oregano
Salt and pepper, to taste
6 red potatoes, quartered
1 onion, chopped
1 cup baby carrots
1 celery rib, chopped
2 cloves garlic, minced
1 can cream of mushroom soup
1 packet beef gravy mix
2 cups water

Directions:
Place chuck roast in slow cooker and season with salt and pepper, as well as other seasonings. Add cut vegetables to crock pot, arranging around chuck roast. In a separate bowl, whisk together soup, gravy mix, and water. Pour mixture over top of chuck roast and vegetables in crock pot. Cover and cook on high for 3 hours, then turn to low and cook an additional 5 hours. Serve warm and enjoy!

To make pan gravy, ladle desired amount of slow cooker gravy mixture into a small sauce pan; heat to a boil. Meanwhile, create cornstarch slurry (mix together 1 tbsp cornstarch and 1 tbsp water). Slowly whisk slurry into gravy mixture; continue whisking for 2 full minutes or until gravy has reached desired thickness (may require additional slurry mixture).

Poor Man’s Supper: “Pot Pie”

In my family, this is a classic and a favorite! It is so simple, but so special and tasty that we only have it once or twice a year. It is an amazingly flavorful soup/stew that is chunky, hot, and filling. Great for a cold, rainy (or snowy) day. Makes plenty for leftovers... but trust me, they won't last long!

Ingredients:
1 lb. ground beef
2 cans tomato soup
2 cans water
5 potatoes, peeled and quartered
1 cup baby carrots
1 or 2 bay leaves
Salt and pepper, to taste

Directions:
In a crock pot, whisk together soup and water; add in potatoes, carrots, and bay leaf (or leaves). Take ground beef, and form small patties (about 3” in length) until all beef has been used; add patties to crock pot. Cook on high for 4 hours, or until potatoes are fork tender and beef is cooked through. Salt and pepper to taste and serve hot!

Spaghetti and Meatballs

Ingredients:
16 oz. thin spaghetti
67 oz. jar spaghetti sauce (or use my recipe)
2 lbs. ground beef
1 cup bread crumbs
2 eggs, beaten
Parmesan cheese, grated
Basil, garlic powder, onion powder, oregano
Salt and pepper, to taste

Directions:
Preheat oven to 375°. Grease a large baking sheet, or line with aluminum foil. In a large bowl, combine ground beef, bread crumbs, eggs, 1 cup spaghetti sauce, cheese, and seasonings; mix with hands until completely combined. Roll meatballs into desired size, and place on baking sheet. Cook in oven for about 10 minutes, or until just slightly brown; remove from oven and add to a crock pot with the remaining sauce. Cook on high for four hours, and then reduce to low for the remaining two hours. Turn off crock pot (but leave covered) within 30 minutes of serving. During this time, boil water and cook pasta according to package directions. This recipe makes 8 servings (about 24 – 30 meatballs depending on size).