CROCKPOT CHICKEN PARMESAN

1.5 lbs boneless, skinless chickent breast 28 oz can crushed tomatoes 2 cloves of garlic, minced 1 4oz can sliced black olives (optional) 4 oz sliced mushrooms (optional) 2 tsp oregano 2 tsp basil 1 tsp thyme 6 oz mozzarella cheese

Directions

-Cut chicken breasts into 4 oz serving size and place in crock pot.
-In a bowl, mix the tomatoes, olives, mushrooms, garlic and spices. Pour over chicken and spread evenly. Push down while spreading to ensure the sauce flows around the chicken.
-Set crock pot to low and cook 8 - 10 hours.
-5 minutes before serving, place 1 ounce of mozzarella on each pice of chiken and allow to melt.
-Serve with whole wheat pasta, if desired (add about 200 calories for the pasta)

Number of Servings: 6

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 285.2

• Total Fat: 8.0 g
• Cholesterol: 95.3 mg
• Sodium: 565.0 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 3.6 g
• Protein: 41.0 g

CROCKPOT SALSA CHICKEN

Ingredients

5 Chicken breasts 1 16 oz. jar La Victoria Thick'N Chunky mild salsa 1/2 package Lawry's Taco Seasoning

Directions 
Trim fat from chicken. Rinse chicken and place chicken in Crock pot.
Sprinkle 1/2 package of taco seasoning onto chicken
Pour salsa over chicken.

Cook on low in crock pot 6 to 8 hours.

10 servings

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 149.3

• Total Fat: 1.5 g
• Cholesterol: 68.4 mg
• Sodium: 475.7 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 0.3 g
• Protein: 27.2 g

CROCKPOT COUNTRY STYLE BBQ RIBS

4 pounds pork country-style ribs
6 ounces tomato paste
1 cup water
1/4 cup vinegar
2 tablespoons worcestershire sauce
1 tablespoon dry mustard
1 tablespoon chili powder
2 tablespoons splenda

Brown in frying pan ribs on both sides. Put in crockpot. Mix rest of ingredients in medium bowl with a wisk. Pour over ribs in crockpot. Cook 8 to 10 hrs on low.....5 to 8 on high . Will start to fall off the bone.

Per Serving: 292 Calories; 7g Fat (19.6% calories from fat); 54g Protein; 6g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 418mg Sodium.

ALL DAY LONG CROCKPOT ROAST BEEF

-= Ingredients =-
1 1/2 pounds beef roast
= (use any cut of beef roast desired)
1/2 teaspoon freshly-ground black pepper
2 garlic cloves ; minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots ; sliced
2 celery stalks ; diced
1 green bell pepper ; chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

-= Instructions =-
Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.

Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.

Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7 to 9 hours.

This recipe yields 6 servings.

Calories: 277
Protein: 19g
Fat: 18g
Sodium: 477mg
Carbs: 9g
Fiber: 2g
ECC = 7g

Comments: Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.

When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little ThickenThin Not/Starch thickener.

GLAZED CHICKEN WINGS

GLAZED CHICKEN WINGS

3lbs (1.5 kilograms) chicken wing drummettes
1/2 cup SF Imitation Honey (I used WANNABEE Honey)
1/2 cup Splenda ( I used liquid Splenda)
1/2 cup Soy Sauce
2 TBS Oil
2 minced garlic cloves
2 TBS Heintz One carb Ketchup (or any other LC Ketchup)
Season the drummettes with salt and pepper (I browned mine in the skillet)
Place in crock Pot.

In a bowl, stir together the honey, Splenda, soy sauce, oil,garlic,and ketchup.Drizzle over the chicken and stir to coat.Cover the slow cooker, set it on low, and let it cook for 6-8hrs.(less time if you brown them first)

Yield 8 serving, each with
144 calories,
10gm fat,
10gm protein,
2 gm carb,
trace fiber,
2g usable carbs.(Counts do not include the polyos in the imitation honey.)

BASIC BROCCOLI SALAD

Basic Broccoli Salad

Preparation time: 5 min
Servings: 4
Cooking time: 5 min

Ingredients:
1/4 cup fat-free Italian dressing
4 scallions, minced
1 lb broccoli florets

Cooking Directions:
Place broccoli florets in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes, or until barely tender. Rinse broccoli under cold running water and drain thoroughly. Transfer broccoli to a serving bowl. Add remaining ingredients and salt and pepper to taste and toss.

ZUCCHINI & JICAMA SALAD

Ingredients:

1 small red onion, finely chopped ¼ cup chopped cilantro leaves ¼ cup freshly squeezed lime juice 2 tablespoons extra-virgin olive oil ¾ teaspoon salt 1 jalapeño, seeded and minced 2 medium zucchinis ½ large yellow bell pepper 1 medium jicama

Directions:
1. To make dressing, in a large bowl, combine red onion, cilantro, lime juice, olive oil, salt and jalapeño.
2. Add chopped zucchini, chopped bell pepper and chopped jicama; toss well.
3. Serve chilled or at room temperature.

Nutritional Information
Per Serving:

Net Carbs: 6.2 grams

Fiber: 4.8 grams

Protein: 1.5 grams

Fat: 3.8 grams

Calories: 79

Recipe Information:

Makes: 8 servings
Prep Time: 0:18:00
Marinate Time: 0:00:00
Cook Time: 0:00:00
Cool Time: 0:00:00