Thursday, October 28, 2010

There is a pattern...

I've noticed that from these blog posts, it appears that Stephen and I are living on only oatmeal and soup.  This may be true.  Here is some more...

Slow-Cooker Banana Bread Oatmeal

Ingredients:

1 c. steel-cut oats
1 tsp. vanilla extract
1 packet Splenda
1/8 tsp. salt
1 medium over-ripe banana, diced
1/8 c. finely chopped walnuts
4 c. water

Instructions:

1.  Place first 6 ingredients in slow-cooker.  Pour water on top, do not stir.

2.  Cover and cook on LOW for 8 hours or HIGH for 4 hours.

3.  Stir and serve.

Serves 4
3 WW points

This oatmeal is in the slow-cooker as we speak, so I can't tell you how delicious it is.  But I can imagine!

I've heard that some people with larger slow-cookers (mine is only 3.5 quarts) are running into a little problem with the oatmeal in terms of overcooking.  Try doubling the recipe or reducing the cook time.



Slow-Cooker Mushroom Lentil Soup

Ingredients:

2 medium carrots, diced
2 medium celery stalks, diced
1/2 large onion, diced
2 medium garlic cloves, minced
2 c. lentils, dry
3 bay leaves
1/4 tsp. thyme, dried
1/2 tsp. salt
1/4 tsp. black pepper, ground
8 c. chicken stock
1 1/2 c. shiitake mushrooms, diced

Instructions:

1.  Place ingredients in the slow-cooker in the following order:  carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper, broth, and mushrooms.

2.  Cover and cook on LOW setting for 6 hours.

3.  Uncover and stir.  Cook uncovered on LOW setting for another 30 minutes.

4.  Remove bay leaves and serve.  Yields about 1 1/2 cups per serving.

Serves 8
4 WW points



Red Pepper and Tomato Soup

Ingredients:

2 tsp. olive oil
2 medium garlic cloves, minced
1 medium onion, diced
1 medium carrot, diced
1 tsp. Herbes de Provence
3 medium red bell peppers, diced
14 1/2 oz. chicken stock
28 oz. crushed tomatoes, canned
1 tsp. salt
1/2 c. fat-free half-and-half
1/2 tsp. black pepper, ground
1 tsp. sugar, white

Instructions:

1.  In a large pot, heat oil over medium-low heat.  Add garlic, stir until fragrant, about 1 minute.  Add onion and carrot.  Cook until onion is tender, about 5 minutes.

2.  Add herbes de Provence.  Cook, stirring until fragrant, about 1 minute.  Add peppers.  Cook until begins to soften, about 5 minutes.

3.  Add broth and tomatoes.  Bring to a boil.  Cover and simmer for 25 minutes.  

4.  Stir in salt, pepper, half-and-half, and sugar.  Puree in food processor or with immersion blender.  Briefly reheat, if needed, and serve.  Yields 1 cup per serving.

Serves 8
1 WW point

This soup was SOOOOOOOO good!  Excellent with a grilled cheese or a piece of crusty bread!  Yum!

Sunday, October 17, 2010

Early MM

I just prepped tomorrow's Mexican Monday!  Looking good so far!

Slow-Cooker Chicken Burritos

Ingredients:

1 medium clove garlic, minced
1 small red onion, diced
14 1/2 oz. tomatoes, canned, diced
15 oz. black beans, rinsed and drained
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. oregano, dried
1/4 tsp. black pepper
1 lb. boneless, skinless chicken breast, cut into 2-in. pieces
3/4 c. chicken stock
8 Joseph's Flax & Oat Tortilla Wraps
1 c. shredded Mexican cheese, low-fat
4 Tbsp. sour cream, fat-free

Instructions:

1.  Place garlic, onion, tomatoes, beans, chili powder, salt, oregano, and pepper in a 3.5-quart slow cooker; stir well.

2.  Add chicken and stock to mixture in slow cooker; stir.

3.  Cover and cook on LOW for 5 hours; drain off liquid.  Stir with fork to shred chicken.

4.  To serve, spoon 1/8 of chicken mixture onto tortilla.  Top with 1/2 tablespoon of sour cream and 1/8 cup of cheese.

Yields 2 burritos per serving
Serves 4
7 WW points

Mmmm Fall!

I've gotten many request for this one...so here goes...

Slow-Cooker Pumpkin Oatmeal

Ingredients:

5 c. water
1 1/2 c. pumpkin, raw, diced into 1/4-in. cubes
1/3 c. honey
1 Tbsp. cinnamon, ground
1/4 tsp. salt
1/4 tsp. nutmeg, ground

Instructions:

1.  Combine all ingredients in slow-cooker.

2.  Cook on LOW for 8 hours or HIGH for 4 hours.

3.  Stir and enjoy!  You may need to add a little extra water in the end if it gets too thick.

It was quite yummy!

Serves 4
3 WW points

Monday, October 11, 2010

I'm depressed...

So I am back from my bachelorette party weekend...it was the BEST!  I have the best friends in the world!  But now I'm in a depression.  I wish it were still the weekend.

To help with the depression I decided to play with my new slow cooker and make something that will warm the soul.  I sampled it before putting it in the fridge for the morning...YUM!


Mixed Berry Oatmeal

Ingredients:

1 c. steel cut oatmeal (not quick-cooking)
1 tsp. salt
2 tsp. ground cinnamon
1/2 c. dried mixed berries
4 c. water

Instructions:

1.  Place first 4 ingredients in slow cooker.  Cover with water.

2.  Cook on LOW for 8 hours or HIGH for 4 hours*.  Stir and serve.

Serves 4
3 WW points 

*I have a 3.5-quart slow cooker.  It is probably the same-ish cook-time for a regular sized one.  Don't blame me if it doesn't come out right.  Ha!