Crock Pot Chicken and Black Beans

Ingredients:

Servings:
4 4

4

Servings Size

• 
  

• 4 -5 boneless chicken breasts
• 1 (15 1/2 ounce) can black beans
• 1 (15 ounce) can corn
• 1 (15 ounce) jar salsa, any kind
• 1 (8 ounce) package cream cheese
Change Measurements: US | Metric

Directions:

Prep Time: 3 mins
Total Time: 4 hrs

1. 1 Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. 2 Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. 3 Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. 4 Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. 5 All done and enjoy!

Read more: http://www.food.com/recipe/crock-pot-chicken-w-black-beans-and-cream-cheese-yum-89204#ixzz1O17RoghL

Lemony and Garlicky Mushrooms

Ingredients:

Servings:
4 4

4

Servings Size

• 
  

• 1 lemon
• 1 tablespoon dried parsley
• 1/2 tablespoon olive oil
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 lb mushroom, cleaned
• salt and pepper, to taste
Change Measurements: US | Metric

Directions:

Prep Time: 15 mins
Total Time: 15 mins

1. 1 Place mushrooms on three pieces of foil stacked together and crumple sides to make a 'pan' that will hold the juices. You can use a metal pan underneath for added stability.
2. 2 Grate rind from lemon on top of mushrooms.
3. 3 Squeeze juice from lemon and add to 'pan'.
4. 4 Add remaining ingredients.
5. 5 Leave 'pan' open on top and grill until tender, 6-8 minutes.
6. 6 These can also be baked or broiled in oven until tender or cooked in a saucepan on top of stove.
7. 7 I usually 'baste' the juices over the mushrooms every so often but it does not seem to affect the outcome if you do not.

Read more: http://www.food.com/recipe/easy-lemony-and-garlicky-mushrooms-143498#ixzz1NbDVaWwg

Crockpot Cranberry Chicken

4-6 chicken breasts (8 thighs) 

1/2 pkg onion soup mix 

3T brown sugar 

1 can cream of  mushroom soup (I used cream of chicken soup)

1 can whole berry cranberry sauce

Place chicken in the pot and add the rest. Cook on high for 4 hours or low for 8 hours. (5-6 for thighs).

Borrowed from the Ravelry Crockpot message board.  Rated a winner by Bill!

Crock Pot Pork Chops

By Malriah on May 29, 2002

Photo by Natalie K

248 Reviews

• 
• Prep Time: 10 mins
• Total Time: 6 1/4 hrs
• Servings: 4

About This Recipe

"These have to be, hands down, the BEST meal I have EVER made in a crock pot. I borrowed a friend's crock pot one weekend and made this for my honey. Low and behold, I got a crock pot for my next birthday along with a request for this recipe to be the first thing I made. I really wish I know where I got the recipe from because I would LOVE to give credit for it. I beg of you, do yourself a favor and try this. You will NOT regret it. Let me know what you think!!"


My rating - these were good but a bit vinegary.  The veggies were crunchy yet which is how I like them. The chops were fork tender.

Ingredients

• 4 pork chops, each about 1/2 inch thick
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 large green peppers, sliced
• 1 (14 1/2 ounce) cans stewed tomatoes
• 1/2 cup ketchup
• 2 tablespoons cider vinegar (use 1 tbsp next time, this was very vinegary)
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 beef bouillon cubes
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. Salt and pepper pork chops if desired.
2. Add all ingredients except water and cornstarch to the crock pot.
3. Cook on low for 5 1/2 hours.
4. Mix cornstarch and water together and stir into crock pot.
5. Cook 30 minutes more.
6. Serve over rice

Veggie Stuffed Green Peppers

Course: main meals PointsPlus™ Value:    8 Servings:  6 Ingredients 3 large green pepper(s)      15 oz canned black beans      1 small raw onion, chopped    2 clove(s) garlic clove(s) (medium)      1 cup(s) frozen corn kernels    2 tsp Ground Cumin    1 Tbsp chili powder    1/2 tsp smoked paprika      15 oz canned tomatoes with green chilis    1 Tbsp olive oil    2 cup(s) cooked white rice    6 oz Pepper Jack cheese, sliced thinly Instructions Slice peppers in half long ways and cook in microwave for 7 minutes. Saute chopped onion and garlic in olive oil. Mix beans, onion, rice, spices, tomatoes, corn together and layer in peppers with alternate layers of cheese. Bake in 350 degree oven for 25 minutes.

Zesty Orange Shrimp and Broccoli

by In One Pot, from Weight Watchers Publishing Group

Course: main meals PointsPlus™ Value:    7 Servings:  4 Preparation Time:  19 min Cooking Time:  8 min Level of Difficulty:  Easy

Spicy orange beef is a favorite in many Asian restaurants. Our seafood version, with the addition of a few broccoli florets, will please your family or friends.

Ingredients

	1 pound(s) shrimp, extra-large, peeled and deveined
	2 Tbsp cornstarch
	1 Tbsp ginger root, fresh, peeled and grated
	2 tsp orange zest, grated
	1/2 cup(s) reduced-sodium chicken broth, or vegetable broth
	1/4 cup(s) orange juice
	2 Tbsp low-sodium soy sauce
	1 Tbsp sugar
	1/4 tsp red pepper flakes
	12 oz broccoli, bag, fresh florets
	1/4 cup(s) water
	2 cup(s) cooked white rice, hot

Instructions

• Combine the shrimp, 1 tablespoon of the cornstarch, the ginger, and orange zest in a medium bowl; toss to coat.
  
• Combine the remaining 1 tablespoon cornstarch, the broth, orange juice, soy sauce, sugar, and crushed red pepper in a small bowl, set aside.
  
• Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp mixture and cook, stirring occasionally, until the shrimp are just opaque in the center, 3–4 minutes. Transfer the shrimp to a plate.
  
• Add the broccoli and water to the skillet. Cook, stirring occasionally, until crisp-tender and the water evaporates, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens. Add the cooked shrimp and heat through, about 1 minute. Serve over the rice. Yields 1 1⁄4 cups shrimp mixture and 1⁄2 cup rice per serving.

Notes

I added snow peas, mushrooms, garlic, carrots, and red peppers to increase the veggie content.

• For diehard beef lovers, substitute 12 ounces of thinly sliced beef top round or boneless sirloin for the shrimp.
  
  It’s often convenient to buy shrimp frozen and keep it on hand in the freezer. When ready to use, thaw the shrimp overnight in the refrigerator. Or run under cold running water until defrosted, then drain well and pat dry on several layers of paper towels.

Zesty Broccoli Soup

by Winner's Circle, from Weight Watchers Publishing Group Course: soups PointsPlus™ Value:    4 Servings:  6 Preparation Time:  8 min Cooking Time:  30 min Level of Difficulty:  Easy This soup wonderful hot or cold. To save on prep time, you can use two (10-ounce) packages of frozen chopped broccoli instead of the fresh broccoli. Ingredients   6 cup(s) reduced-sodium chicken broth      1 1/4 pound(s) broccoli, crowns, cut into florets (6 cups)      3 large uncooked potato(es), all-purpose variety (about 1 pound), peeled and cubed      1 medium onion(s), chopped      1 stalk(s) celery, chopped (medium)    1/2 tsp table salt      1 cup(s) fat-free skim milk    1/8 tsp hot pepper sauce, 2 drops    Instructions Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes. Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. (I used my immersion blender.)  Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.  My note: soup is very thin but tastes good.  Use less broth or more broccoli next time for thicker soup.