Slow Cooker Italian Meatballs

Slow Cooker Italian Meatballs
This is a delicious low calorie version make with ground turkey and turkey sausage.

Serves: 8
Prep Time: 10 minutes
Cooking Time: 3 to 4 hours on high or 6 hours on lowDifficulty: Easy

Ingredients:

1 1/4 pounds turkey, lean, ground
12 ounces sausage, turkey, lean
1/3 cup bread crumbs, Italian herb flavored
1/3 cup parmesan cheese, fresh, grated
1/4 cup parsley, fresh, finely chopped
2 egg(s), large, use one whole and one egg white
1/2 teaspoon garlic powder
1/2 teaspoon pepper, black, ground
4 cups marinara sauce, low sodium, already prepared, jar or deli, such as Amy’s
parsley, fresh, chopped for garnish

Preparation: Place marinara sauce in the bottom of the slow cooker and turn slow cooker on to warm sauce. Meanwhile, place first eight ingredients in a large bowl and combine well. Roll into golf ball size meatballs and place on top of sauce. Place cover on slow cooker and cook for 3 to 4 hours on high or about 6 hours on low. Cooking times vary based upon the size of slow cooker used.

Nutrition: Per Serving About: 220 calories, 10 g fat, 2.5 g saturated fat, 0 g trans fat, 95 mg cholesterol, 23 g protein, 10 g carbohydrates, 1g dietary fiber, 570 mg sodium; WW points plus value 6

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Slow Cooker Chicken Parmesan

Slow cooker Chicken Parmesan

Slow cooker Chicken Parmesan


This version is simple and lower in fat and calories than traditional Chicken Parmesan. Serve on it’s own or over shirataki noodles for a low cal/low carb option and pasta or rice for the rest of the table.

Serves: 4
Prep Time: 10 minutes
Cooking Time: 6 to 7 hours on low or 3 to 4 hours on high
Difficulty: Easy

Ingredients:

1 14 ounce can diced tomatoes
2 cups marinara sauce, already prepared, jar or deli
1 1/2 pounds chicken breast, boneless and skinless
1/4 cup Parmesan cheese, grated
3/4 cup cheese, mozzarella, low fat, shredded

Preparation: Place tomatoes in the bottom of the slow-cooker. Place chicken breasts in a single layer on top of tomatoes. Top with marinara sauce and cook on high for 3 to 4 hours or low for 6 to 7 hours (cooking time will depend on how large the pieces of chicken are and how full your slow-cooker is. Also, slow- cookers vary by type and brand). When finished cooking, top with mozzarella and then parmesan. Place cover on slow-cooker and keep on warm for 10 minutes until cheese is melted. Serve with pasta if desired.

Nutrition: Per Serving About: 320 calories, 11g fat, 4.5 g saturated fat, 0 g trans fat, 44 g protein, 10 g carbohydrates, 2 g dietary fiber, 770 mg sodium; WW Points Plus Value 8

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Sweet and Savory Chicken w/ Dried Plums and Olives (slow cooker)

Sweet and Savory Chicken

Sweet and Savory Chicken


Serves: 4
Prep Time: 10 minutes
Cooking Time: Slow cooker 3 to 4 hours on high
Difficulty: Easy

Comments: Yum…you have to try this simple adaption from The Silver Pallet’s cookbook – Chicken Marbella recipe. Oregano, olives, capers, garlic, dried plums and olives. Lots of flavor here.

Ingredients:

1 1/2 pounds chicken breast, boneless and skinless
1 1/2 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1/3 cup dried plums (prunes)
1/3 cup green olives, small with pimentos
1 tablespoon capers
1 teaspoon garlic, bottled minced
1 teaspoon oregano, dried leaves
1/2 onion, medium, chopped
2 tablespoons agave nectar (or Splenda Brown Sugar)
1 tablespoon olive oil
1 tablespoon vinegar, red wine or cider
1/4 teaspoon salt
1/4 teaspoon pepper, black, ground

Preparation: Place the chicken in the bottom of a slow cooker. Place remaining ingredients in a medium bowl and combine. Pour over chicken and cook for 3 to 4 hours on high.

Nutrition: Per Serving About: 280 calories, 8 g fat, 2 g saturated fat, 36 g protein, 15 g carbohydrates, 1 g dietary fiber, 660 mg sodium; WW Points Plus value 7

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Slow Cooker Thyme Chicken Salad

Slow Cooker Thyme Chicken Salad

Slow Cooker Thyme Chicken Salad


Serves: 6
Prep Time: 20 minutes
Cooking Time: 10
Difficulty: Easy

Comments: This makes a great main dish for lunch or dinner. Toss the salad before serving. You can top with crumbled tortilla chips if you like.
Ingredients

1 head, large lettuce, romaine, chopped

1 pound chicken breast, boneless and skinless
1 avocado, Haas or any, sliced thinly into 16 slices
1 cup black beans,, rinsed and drained
3 ounces olives, black, pitted 6 ounces dry weight, drained and sliced
1 tomato, medium, diced
1 cup cheese, cheddar, low fat, Shredded
1/2 cup corn, frozen white kernels, or fresh, thawed
1/3 cup ranch dressing, light or reduced fat
1/4 cup salsa, red
2 teaspoons olive oil
1/8 onion, red, thinly sliced

Preparation: Dressing: In a small bowl, mix the ranch dressing and the salsa and refrigerate until ready to serve. Salad: cut the chicken into 1/2 inch cubes and season with salt, pepper, garlic powder and cumin. Heat a medium sized skillet over medium heat. Add olive oil. Add cubed chicken and cook for approximately 2 to 3 minutes on each side until lightly brown and cooked through. Remove the chicken from the pan with a slotted spoon. Allow to cool for about 10 minutes. In a large salad bowl, combine the following: lettuce, black beans, black olives, and red onion. Rinse the corn in a colander under cold water. Drain well and pat with a paper towel. Add to salad. Add tomato, avocado, and chicken. Pour dressing over salad and toss. Top with Grated cheese.

Nutrition: Per Serving: 300 calories, 14 g fat, 2.5 g saturated fat, 24 g protein, 18 g carbohydrates,6 g dietary fiber, 610 mg sodium; WW Points Plus value 7

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Braised Beef Brisket

Braised Beef Brisket

Braised Beef Brisket


Serves: 10
Prep Time: 5 minutes
Cooking Time: 4 hours
Difficulty: Easy

Comments: This is easy and a big hit with all ages. Make it in the slow cooker if you like, but put the onions under the meat instead of on top, and cook on low for 8-9 hours.

Ingredients:

4 pounds beef brisket, lean
1 onion(s), medium, sliced
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon garlic, bottled minced
12 ounces beer, light
1/4 teaspoon salt
1/4 teaspoon pepper, black, ground

Preparation: Preheat oven to 350 degrees. Trim excess fat from brisket (or have the butcher do it at the grocery). Season with salt and pepper. Place meat in baking dish and cover with onion slices. Combine remaining ingredients and pour over meat. Cover and bake for 3 1/2 hours. Uncover and bake for 30 more minutes. Slice meat against the grain. Spoon drippings over the sliced meat and serve.

Nutrition: Per Serving About: 260 calories, 7 g fat, 2.5 g saturated fat, 0 g trans fat, 39 g protein, 6 g carbohydrates, 0 g dietary fiber, 260 mg sodium; WW points plus value 6

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