Hot Food & Recipes

Servings: 6 servings
Category: Crockpot | Pasta | Tofu | Vegetarian
Ingredients

• 1 md Onion; finely chopped
• 1 Stalk celery; thinly sliced
• 3 Cloves garlic; minced or
• -pressed
• 2 ts Italian herb seasoning; or
• -1/2 teaspoon each dry
• -basil, marjoram, oregano,
• -and thyme
• 1 lb Soft tofu; rinsed and
• -drained
• 1 pk Frozen chopped spinach;
• -(about 10 oz) thawed and
• -squeezed dry
• 1/4 c Grated Parmesan cheese
• 1/2 ts Salt
• 1/8 ts Pepper
• 6 oz Dry manicotti shells; (12
• -shells)
• 2 lg Cans tomato sauce; (about 15
• -oz each)
• 1/2 c Dry red wine
• 1 c Shredded lowfat mozzarella
• -cheese; (about 4 oz)

Directions
In 5-quart or larger electric slow cooker, combine onion, celery, garlic, and herb seasoning. In a large bowl, combine tofu, spinach, Parmesan cheese, salt and pepper; mix well. Stuff manicotti with tofu filling. Arrange filled manicotti in a single layer over onion mixture in cooker. In bowl you used for filling, mix tomato sauce and wine; pour over manicotti. Cover and cook at low setting until manicotti are tender when pierced and no raw, starchy flavor remains (4-6 hours). Sprinkle with mozzarella cheese. Increase cooker heat setting to high; cover and cook until cheese is melted (about 15 more minutes). Makes 6 servings. From Maria Rost Rublee Per serving: 279 Calories; 6g Fat (21% calories from fat); 20g Protein; 35g Carbohydrate; 14mg Cholesterol; 999mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat NOTES : Big pasta shells, stuffed with a flavorful filling of spinach and tofu, simmer until tender in a wine-accented tomato sauce. Depending on the brand of manicotti you use, the cooking time will vary; test and taste after 4 hours, then continue to cook, if necessary. Recipe by: Sunset Crockery Cookbook Posted to EAT-LF Digest by “Ellen C.” on Dec 6, 1999, converted by MM_Buster v2.0l.

Servings: 6 Servings
Category: Crockpot | Meats
Ingredients

• 2 c Spaghetti sauce
• 1/2 ts Dried whole oregano
• 1 ts Salt
• 1/4 ts Pepper
• 1 3/4 lb Beef round steak, trimmed of
• -fat, cut into 6 pieces
• 2 md Onions, cut into chunks
• 1/2 lb Small whole fresh mushrooms
• -(about 2 cups)

Directions
Stir first four ingredients together in bowl. Place steak pieces in 3 1/2 quart slow cooker. Pour 1/3 of sauce over and between pieces. Sprinkle onion and mushrooms over top. Pour remaining 2/3 of sauce over all. Cover. Cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours. Serves: 6 Typed in MMFormat by cjhartlin@msn.com Source: Company’s Coming. Posted to MM-Recipes Digest V4 #15 by hdbrer@ibm.net on Jun 20, 99

Servings: 12 servings
Category: Crockpot | Stuffing | Vegan | Vegetarian
Ingredients

• 1 Stick butter or margarine
• 1 c Onion; finely chopped
• 1 c Celery; finely chopped
• 1 cn Mushrooms; (8 ounce) drained
• 1/4 c Parsley; chopped
• 1 1/2 ts Poultry seasoning
• 1/2 ts Salt
• 1/8 ts Pepper
• 12 c Toasted bread cubes
• 2 Eggs; well beaten
• 1 1/2 c Chicken bouillon

Directions
Melt butter in skillet. Add onion and celery and saute until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours. 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven = 12 cups toasted bread cubes. From the recipe files of Carole Walberg From “chickie” on slowcooker Per serving: 151 Calories; 4g Fat (22% calories from fat); 5g Protein; 24g Carbohydrate; 38mg Cholesterol; 564mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Vegetable; 1/2 Fat Recipe by: Butterball Makes Any Dinner Special Cookbook Posted to EAT-LF Digest by “Ellen C.” on Dec 5, 1999, converted by MM_Buster v2.0l.

Servings: 8 servings
Category: Crockpot | Legumes | Meats | Soups & ste
Ingredients

• 2 c Split peas; uncooked
• 6 c Water; heated
• 1 1/2 c Cooked ham; cut in 1/2″
• -cubes
• 1 Stalk celery; diced
• 1 Onion; diced
• 4 md Potatoes; cut in 1/2″ cubes
• 1 ts Salt; if desired
• 1 Carrots; shredded (1 to 2,
• -use large holes on steel
• -hand grater)

Directions
Put water and split peas into crock pot. Set to high. Add ham, celery and onion. Add salt if ham had been reduced sodium. Cook for 2 hours on high. Add potatoes and carrots. Cook for another 2 hours. Serve. Boil ham on bone for 45 minutes. Use water for soup water. Remove ham from bone and cut into cubes and add to soup. Toss bone. Finish according to above directions. Alternative: Just put ham on bone into crockpot. Meat can be cut up and bone removed either before adding potatoes or afterwards. From Steph M MN Per serving: 369 Calories; 4g Fat (9% calories from fat); 21g Protein; 65g Carbohydrate; 15mg Cholesterol; 644mg Sodium Food Exchanges: 4 Starch/Bread; 1 1/2 Lean Meat; 1/2 Vegetable NOTES : Start this at 1:30, be finished before 6 p.m. This soup is a little too soupy. Add only 4 cups of water and hold back on the other two cups unless needed. This recipe was from my Aunt who has used it many times. My family prefers it thick, almost like a stew, but the original recipe is a soup. As the recipe mentions, use only 4 cups of water and add more if you want it thinner. Freezes very well. I honestly never liked split pea soup (loved the smell) until I added potatoes to it. [Steph M MN ] Recipe by: Vilma Bezek 1977 Posted to EAT-LF Digest by “Ellen C.” on Dec 5, 1999, converted by MM_Buster v2.0l.

Servings: 8 servings
Category: Crockpot | Soups & ste
Ingredients

• 2 c Split peas; rinsed and
• -drained
• 2 c Nonfat chicken broth
• 5 c Water
• 3 Chicken bouillon cube
• 1 lg Onion; chopped
• 2 lg Potatoes; cut in 1/2″ cubes
• 2 lg Carrots; cut in 1/2″ cubes
• 2 tb Butter Buds?/li>
• 1 tb Curry powder
• 1/3 c Brown rice; uncooked

Directions
Put all ingredients in cp and cook for 4-6 hrs on HIGH or until peas are tender. Use emersion blender to puree. Cal 238 Fat 1.1 Fiber 13.9 CFF 4.1% Recipe by: Cheri Fisher Slowcooker list Posted to EAT-LF Digest by Penchard@aol.com on Dec 5, 1999, converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Crockpot | Legumes | Spreads & s | Vegan | Vegetarian
Ingredients

• 1 c Lentils; rinsed and drained
• 1 md Carrot; shredded
• 1/2 c Red bell pepper; finely
• -chopped
• 2 Cloves garlic; minced or
• -pressed
• 1 Dried bay leaf
• 1 sm Dried hot red chile
• 1 ts Ground cumin
• 2 c Water
• Yogurt Sauce; (see recipe)
• 3 tb Olive oil
• 3 tb Red wine vinegar
• 1/2 c Green onions; thinly sliced
• 2 Stalks celery; thinly sliced
• Salt and pepper
• 4 Pita breads; *

Directions
* (each about 6 inches in diameter, cut into halves and warmed) In 3-quart or larger electric slow cooker, combine lentils, carrot, bell pepper, garlic, bay leaf, chile, and cumin; pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6-7 hours). Prepare Yogurt Sauce. Drain lentil mixture, if necessary; remove and discard chile and bay leaf. Mix in oil and vinegar; stir in onions and celery. Season to taste with salt and pepper. To serve, spoon lentil mixture into pita bread halves; add Yogurt Sauce to taste. From Maria Rost Rublee Per serving: 447 Calories; 12g Fat (23% calories from fat); 20g Protein; 68g Carbohydrate; 0mg Cholesterol; 357mg Sodium Food Exchanges: 4 Starch/Bread; 1 Lean Meat; 1 Vegetable; 2 Fat NOTES : For a Sunday night sandwich supper, spoon this savory lentil filling–warm or at room temperature–into heated pita bread halves. Recipe by: Sunset Crockery Cookbook Posted to EAT-LF Digest by “Ellen C.” on Dec 5, 1999, converted by MM_Buster v2.0l.

Servings: 1 servings
Category: Crockpot | Meats | Pasta | Sauces & gr | Tvp
Ingredients

• 2 lb Ground beef; or browned TVP
• -granules
• 2 tb Dry minced onion
• 2 ts Salt
• 1 ts Garlic powder
• 1 cn Tomato sauce; (15 oz)
• 2 ts Italian seasoning; (2 to 3)
• 2 cn Sliced mushrooms; (4 oz)
• -drained
• 6 c Tomato juice; (or 1 46oz
• -can)
• 8 oz Dry spaghetti; (1 1/2 cups)
• -broken in 4″ to 5″ pieces

Directions
Brown ground beef in skillet and place in crockpot. Add all remaining ingredients except dry spaghetti; stir well. Cover and cook on low 6-8 hours. (High 3 1/2 hours) Turn to high last hour and stir in dry spaghetti. Posted to EAT-LF Digest by “Ellen C.” on Dec 5, 1999, converted by MM_Buster v2.0l.

Servings: 6 servings
Category: Crockpot | Italian | Meats | Sauces & gr
Ingredients

• 1 lb Extra lean hamburger
• 1 lg Onion; chopped
• 1 Clove garlic; minced
• 2 cn Tomatoes; (1 lb) chopped
• 8 oz Tomato sauce; (1 can)
• 12 oz Tomato paste; (1 can)
• 1 c Beef broth
• 2 tb Minced fresh parsley
• 1 tb Brown sugar
• 1 ts Dried oregano
• 1 ts Dried basil
• 1 ts Salt
• 1/4 ts Pepper
• Cooked spaghetti; or cooked
• -noodles or other pasta

Directions
6-8 servings Break up piece of meat with a fork. Combine meat in a slow cooker with remaining ingredients. Cover and cook on low 6-8 hours. Serve over hot spaghetti, noodles, or other pasta. From Maria Rost Rublee Per serving: 207 Calories; 4g Fat (18% calories from fat); 22g Protein; 22g Carbohydrate; 44mg Cholesterol; 1299mg Sodium Food Exchanges: 2 1/2 Lean Meat; 3 1/2 Vegetable NOTES : This is one of my favorites! When we first made this, we accidentally left out the can of tomato sauce. The end result was the best spaghetti sauce I have ever eaten. We actually ate some straight out of the bowl! We’ve tried it with the tomato sauce, and we definitely like it better *without* it. But I’ve copied the recipe directly so you can do it either way. (We also only used a large can of tomatoes, which was about 6 oz less than the recipe called for.) Recipe by: Mable Hoffman’s Crockery Cookery Posted to EAT-LF Digest by “Ellen C.” on Dec 5, 1999, converted by MM_Buster v2.0l.

Servings: 1 servings
Category: Crockpot | Italian | Meats | Sauces & gr
Ingredients

• 1 1/2 lb Extra lean ground beef or
• -sausage; browned
• 1 c Chopped onion
• 2 Cloves garlic
• 14 1/2 oz Tomatoes
• 12 oz Tomato paste
• 1 1/2 ts Salt
• 2 ts Dried oregano
• 1/4 ts Dried thyme
• 1 Bay leaf

Directions
Put all ingredients in crockpot. Stir thoroughly. Cover and cook on low 10 to 12 hours. From Stephanie Per serving: 1409 Calories; 38g Fat (24% calories from fat); 169g Protein; 107g Carbohydrate; 395mg Cholesterol; 6314mg Sodium Food Exchanges: 21 Lean Meat; 17 1/2 Vegetable NOTES : This is one of our favorites. Sometimes for variations, we substitute Italian sausage. Recipe by: Rival Posted to EAT-LF Digest by “Ellen C.” on Dec 5, 1999, converted by MM_Buster v2.0l.

Servings: 1 Servings
Category: Crockpot | Beef | Meat
Ingredients

• 3 lb Chuck or rump roast
• 2 sl Bacon
• 3/4 c Onion, chopped
• 1 ts Salt
• 1 Bay leaf
• 1/4 ts Cumin
• 1/8 ts Pepper
• 1/2 c Sour cream
• 3 tb Flour
• 2 tb Parsley, fresh
• 1 Hot, cooked egg noodles

Directions
Cook bacon until crisp, drain, reserving drippings. Crumble bacon; refrigerate. Cut roast in half to fit in crock pot. Brown meat in bacon drippings; place in crock pot. Stir together onion, salt, bay leaf, cumin, pepper, 1/4 cup water; pour over meat. Cover and cook on low for 8-10 hours. Remove roast, discard bay leaf, and skim off fat from liquid. Pour liquid into sauce pan. Blend sour creme and flour; stir into hot liquid. Cook over medium heat, stirring until thickened; do not boil. Stir in parsley, season to taste. Serve meat garnished with bacon, and use gravy over the egg noodles. Posted By: Jim Himanga 5/92 SOURCE: Unknown From: Jim Bodle Posted to MM-Recipes Digest by “Rfm” on Sep 07, 98