Slow Cooker Lasagna ~ WW

1 lb. 93% fat free ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. can crushed tomatoes
15 oz. can tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. crushed red pepper flakes
1 c. part-skim ricotta cheese
1 1/2 c. part-skim mozzarella cheese
6 dry lasagna noodles, no cook variety (I just used uncooked whole grain lasagna)
1/2 c. shredded Parmesan cheese

Brown beef, onion and garlic.  Stir in tomatoes, tomato sauce, salt, oregano, basil and pepper flakes; simmer 5 minutes to allow flavors to blend.

In a medium bowl stir together ricotta cheese and 1 c. mozzarella cheese.

Spoon 1/3 of beef mixture into a 5 quart slow cooker.  Break 3 lasagna noodles in half and arrange over beef mixture; top with 1/2 of ricotta mixture.  Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4-6 hours.  Remove cover; turn off heat.

Sprinkle remaining mozzarella cheese and the Parmesan cheese over top of lasagna.  Cover and let set until cheese melts and lasagna firms up, about 10 minutes.

YIELD: 6 servings; 1 serving = 9 WW PP

***I double this recipe, put it in a 9x13 pan, and bake it in the oven at 350F covered for 45 min; take the cover off and bake 15 minutes longer.  Let stand 15 minutes to firm up before cutting into 12 servings.

Slow Cooked Lemon Chicken ~ Taste of Home

6 bone in chicken breast halves (3 lb.), skin removed
1 tsp. oregano
1/2 tsp. sesoned salt
1/4 tsp. pepper
2 T butter
1/4 c. water
3 T lemon juice
2 garlic cloves, minced
1 tsp. chicken bouillon granules
2 tsp.minced fresh parsley
Hot cooked rice

Pat chicken dry with paper towels. Combine oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a f 1t. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil; stirring to loosen browned bits. Pour over chicken. Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. over and cook 30 min. longer. If desired thicken juices with cornstarch. Serve over chicken and rice.

YIELD: 6 servings

Slow Cooker Enchiladas ~ Taste of Home

1 lb. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
16 oz. pinto beans, rinsed and drained
15 oz. black beans, rinsed and drained
10 oz. diced tomatoes and green chilies, undrained
1/3 . water
1 tsp. chili powder
1/2 tsp. cumin and salt
1/4 tsp. pepper
4 oz. shredded sharp cheddar cheese
4 oz. shredded Monetery Jack cheese
6 flour tortillas (7" each)

In a skillet, cook beef, onion an dgreen pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 min.

Combine cheese. In a 5 qt. slow cooker, layer 3/4 c. beef mixture, one tortilla and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours.

YIELD: 4 servings

Slow Cooker Brown Sugar Pork Roast ~ mamamoz from SL

I had this at a girlfriend's house a couple weeks ago, and oh my! It was very yummy! She said she puts the leftovers back into the crockpot with bbq sauce to make shredded pork bbq sandwiches.

Ingredients:

• 1 boneless pork loin roast, 4 to 6 pounds
• 1 clove garlic, halved
• salt and pepper
• 1 1/3 cups brown sugar, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cinnamon

Preparation:

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Shredded Beef ~ eandgmom from Sonlight

3-4 lb. beef roast, well trimmed (I used chuck roast)
finely chopped onion (I used a large sweet onion)
finely chopped celery (I used 3 stalks)
1/3 c. soy sauce (although I used 1/2 c.)

Put all ingredients into the crock pot. I also sprinkled with salt and pepper. Turn on low. Cook on low overnight and throughout the next day.

After the first few hours of cooking, take the roast out and trim off any additional fat didn't get the first time.

Using a potato masher, stir and shred the beef. Stir it several times (I did it every time I walked by. The boys stirred it. Doug stirred it).

What you will have for dinner is a deliciously flavored and very moist and tender shredded beef. It is great for sandwiches. I put it over rice. I think you could add beef stock to it and make it juicier for French dip or over noodles or potatoes. It is QUITE yummy!

Refried beans without the refry ~ Bethany from SL/Allrecipes.com

1onion, peeled and halved
3 c. dried pinto beans
1/2 fresh jalapeno, seeded and chopped
2 T. minced garlic
5 t. salt
1 3/4 t. pepper
1/8 t. cumin
9 c. water

Combine all ingredients in crockpot; stir. Cook on high for 8 hours. Strain, reserving liquid. Remove onion halves. Mash beans, adding reserved liquid to desired consistency.

Bethany's Notes: Use this recipe as a starting point and tweak to your liking. It freezes well. I always double it, but make sure your crockpot is big enough first. My favorite method is to do half pinto and half black beans, skip the jalapeno, dice half the onion (it gets mashed with the beans while the other half gets removed after cooking), use 2-3 t. salt, add more cumin, and use chicken or veggie broth in place of half the water. I don't measure the water either. Instead I just make sure the beans are submerged in liquid, adding more water if/when necessary. I also freeze the extra liquid and use it when making rice. If you choose to use it in rice, then add a little more water to your rice than normal because the bean liquid is partly solid.

Swiss Steak in the Slow Cooker

3/4 c. flour
1 tsp. pepper
1/4 rsp. salt
2 to 2 1/2 ls. boneless beef top round steak
1-2 T butter
10 oz. can cream of mushroom soup
1 1/3 c. water
1 large onion, sliced
1-3 tsp. beef bouillon granules (or substitute beef broth for water)
1/2 tsp. minced garlic

IN a shallow bowl, combine the flour, pepper and salt. Cut steak into 6 serving size pieces; dredge in flour mixture.

IN a large skillet, brown steak in butter. Transfer to a slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8 hours or until meat is tender.

Serve with mashed potatoes or noodles.

YIELD: 6 servings
1 steak with 1/2 c. gravy = 7 WW points

***I also cook this in the oven on low. I layer everything into my PC stoneware baker and use a stoneware lid. So yummy that way! I have a love-hate relationship with my crock pot, so I often cook crock pot recipes in my stoneware baker/lid in the oven.

Chicken Tacos

2 lbs. bl/sl chicken breasts (or thighs if you like dark meat or both)
1 packet taco seasoning (or chili powder, cumin, garlic powder, salt, pepper and whatever other spices if you use if you don't use taco seasonings)
14 oz. can chicken brother (or homemade to equal 14 oz.)

Put in crockpot and cook on low all day. I put frozen breasts in yesterday and cooked on high for 5 hours.

After chicken is cooked, take it out and shred it with 2 forks.

Serve with taco shells or tortilla shells, salsa, homemade guacamole, sour cream, cheddar cheese, diced tomatoes, black olives, green onions, lettuce and any other thing you like with your tacos.

Use leftover chicken and broth to make Chicken Taco Soup.

1 oz. chicken = 1 WW point

Mushroom Beef and Noodles (Quick Cooking)

1 can condensed golden mushroom soup, undiluted
1 can condensed beefy mushroom soup, undiluted
1 can condensed French onion soup, undiluted
1/4 c. seasoned bread crumbs
2 lbs. beef stew meat, cut into 1/2 inch cubes
Hot cooked egg noodles or rice

In a slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Serve over noodles or rice.

YIELD: 6-8 servings

Tangy Tender Chicken

1 lb. baby carrots
1 med. green pepper, cut into strips
1 medium onion, cut into wedges
6 boneless, skinless chicken breast halves
1 20-oz. can pineapple chunks
1/3 c. packed brown sugar
1 T soy sauce
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder (or 1 clove minced)
3 T cornstarch
1/4 c. cold water
Hot cooked rice

In a slow cooker, layer carrots, green pepper and onion. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours.

Combine cornstarch and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice.

YIELD: 4-6 servings

Slow-Cooked Mac'n Cheese

2 c. uncooked elbow macaroni
12 oz. reduced-fat evaporated milk
1 1/2 c. fat-free milk
1 egg
1 T butter, melted
8 oz. 2% Velveeta cheese, cubed
8 oz. 2% sharp cheddar cheese, shredded and divided

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg and butter. Stir in the Velveeta cheese, 1 1/2 c. cheddar cheese and macaroni.

Transfer to a 3 qt. slow cooker coated with cooking spray. Cover and cook on low for 2 3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaiing cheddar cheese.

YIELD: 9 servings
1 serving = 7 WW points