SUNDAY SLOWCOOKER: Banana-Lemon Pudding Cake

It's always fun to find a quick and easy recipe to put together for dessert! I prepared this one while dinner was cooking and was able to enjoy it after dinner was gone and my stomach rested. Enjoy!

Ingredients: serves 6
3 eggs, separated
One 6 oz container plain fat-free yogurt
Grated peel and juice of 1 large lemon
3/4 cup sugar
1/4 cup flour
1/4 tsp salt
4 ripe bananas, sliced crosswise 1/2 inch thick
Whipped cream (optional)

1. Grease the inside of a 3-4 qt slower cooker (I used cooking spray). In a large bowl, beat the egg whites with a handheld mixer on high speed until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on med. speed until smooth, about 2 minutes. Working in 2-3 batches, gently fold in the beaten egg whites.

2. Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter. Cover and cook on high until the cake is puffed, the top is set and the edges are browned, about 1 hour and 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.

3. Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.

This was a really interesting dessert. The lemon added a nice bite of freshness! I didn't use the whipped cream...wanted to save on calories.

SUNDAY SLOW COOKER: Bolognese Sauce

Even though this looks a lot like spaghetti sauce it has a very different taste. Enjoy!

Ingredients:

1 small onion, chopped

1 celery rib, finely chopped

1 carrot, finely chopped

1 lb lean ground beef or turkey

salt and pepper, to taste

pinch of nutmeg

1/2 cup milk

1/2 cup white wine

1- 28oz can crushed tomatoes

1. Spray skillet with cooking spray and saute carrot, celery and onion 5 minutes. Add beef and cook stirring until no longer pink. Season with salt pepper and nutmeg.

2. Pour in milk and wine; bring to a boil. Lower heat and cook at a lively simmer until most liquid has evaporated, about 15 minutes. 3. Transfer to slow cooker and stir in tomatoes. Cover and cook on low for 8 hours. Stir, and then cook until sauce is slightly thickened, about 30 minutes longer.

I served mine over pasta with some garlic bread. Yummy!

Note- a serving of sauce is about 3/4 cup.

SUNDAY SLOWCOOKER: Baked Potatoes

The slow cooker/crock pot has to be one of the most versatile cooking utensils. I put this thing to work at least once a week and it continues to amaze me. I had NEVER thought of putting potatoes in the crock pot to turn them into baked potatoes....but one food day discussion at work, it was decided we would try it.

So the night before our food day, I packed my crock pot full of potatoes wrapped in foil. No butter needed.....just a little washing and some sea salt. Turned them on before I went to bed and let them cook on low all night. I kept them on low for about 10 hours and then to warm until it was lunch time.

The result: the softest baked potato ever! No hard spots in some places...no constant squeezing to make sure they're done....the easiest baked potato I've ever prepared.

SUNDAY SLOW COOKER: Super Bowl Salsa-Bean Dip

With Super Bowl Sunday looming around the corner, it's time to start planning that menu. This one is a quick fix you can throw in the crock-pot so you can concentrate on your other items. Requires little time to prep and easy to find ingredients.

Source: Weight Watchers Nov/Dec 2010 issue

Ingredients:
2 cans black beans, rinsed and drained

1 c salsa

2 garlic cloves, finely chopped

1 tsp cumin

1/2 tsp oregano

Grated zest and juice of 1 lime

1/4 c chopped fresh cilantro

1/4 c crumbled low-fat goat cheese

2 Tbs finely chopped red onion

1. Combine beans, salsa, garlic, cumin, and oregano in a 5-6 quart slow cooker. Cover and cook until beans are hot, 1-2 hours on high or 2-4 hours on low.

2. At end of cooking time, stir lime zest and juice into slow cooker. With large spoon or potato masher, coarsely mash bean mixture. If making ahead, keep warm on low or warm up to 2 hours. Stir in cilantro. Serve sprinkled with goat cheese and onion and garnished with cherry tomatoes (if using)

*I totally forgot the chopped onion and I thought it was still good. Oops!

SUNDAY SLOW COOKER: Crock pot Chicken

Ingredients:

1 frozen chicken- giblets and neck removed

1 packet of onion soup mix

Place frozen chicken in crock pot, sprinkle onion soup mix on top, turn on low and leave for 8-9 hours! Yes, it is that simple and super good.

You'll leave roasting a whole chicken to someone else after you've tried this one. Never any question if the meat is done, no need for a thermometer or a knife to carve the bird. The meat falls off the bone and has wonderful flavor. The leftovers are even better and you can even use the carcass to make your own chicken broth.

Serve with green beans, salad and maybe even some macaroni and cheese. Remember, a serving a chicken is 3 oz....you would be surprised how fast you can eat 3 oz.

*Note: Do not add water....it may seem strange to put the bird in frozen but I promise, it will produce enough juice. I also use one of those handy crock pot liners, it definitely helps with clean up on this one.

SLOW COOKER SUNDAY: Pumpkin Oatmeal

When my Weight Watchers leader asked me if I had ever heard of oatmeal and pumpkin in the crockpot I was really intrigued. I'm always up for new recipes and I know the two together have invlauable positives when it comes to nutritional value. So I hit internet in search of a new recipe and found one at a cute little blog named Laaloosh.

It's different to say the least and definatley has potential but needed a little more sugar and spice when served up for breakfast this sunday morning.

Ingredients: serves 8, 1 cup each for 3 points
1- 15oz can of pumpkin or 3 cups of fresh pumpkin (peeled, seeded and cut into small cubes)
5 cups water
1 1/2 cups steel-cut oats
1/4 cup honey
1 T brown sugar
1 t cinnamon
1/2 t nutmeg
1/2 t salt

Combine everything in a crock pot, cover and cook on low for 6 hours. Stir well before serving.

Notes: I used fresh pumpkin this time...next time I will definitely skip that hassle and just use the canned stuff. Steel cut oats are a must in this recipe. They are not rolled like your normal every day oat and benefit from the long and slow cooking. My husband and I found we needed to add a little more salt, brown sugar and cinnamon to the final product. Defiantly a powerhouse meal when it comes to sustainability and fiber count for the day! This will stick to your ribs and keep you full until lunch. Enjoy!

SLOW COOKER SUNDAY: BBQ Chicken

Source: Hungry-Girl

Ingredients: serves 7

1 cup canned tomato sauce

1/2 cup ketchup

2 T plus 2 t brown sugar

2 T plus 2 t cider vinegar

2 t garlic powder

1 1/2 lbs raw boneless skinless lean chicken breasts- about 3 breasts

1. Place all ingredients except chicken in the crock pot. Stir until mixed. Add chicken and coat well with sauce.

2. Cover and cook on high for 3-4 hours or low for 7-8 hours, until chicken is fully cooked.

3. Once cooked, shred the chicken and mix well with the sauce.

Serve over a salad, stuffed inside a tortilla or as a bbq sandwich.

SLOW COOKER SUNDAY: Lasagna

With the weather changing outside nothing says fall and winter better than the crock pot. This one is perfect for a Sunday evening meal while NFL football is on. Takes a little more time to put together and doesn't cook as long as a workday crock pot meal....enjoy with a nice glass of red!

Source: Weight Watchers, serves 6

Ingredients:

1 lb uncooked lean ground beef (7% fat)

1 small onion, chopped

1 med. garlic clove, minced

28 oz canned crushed tomatoes

15 oz canned tomato sauce

1 t salt

1 t dried oregano

1/2 t dried basil

1/4 t crushed red pepper flakes, or to taste

1 cup part-skim ricotta cheese

1 1/2 cups part-skim mozzarella, shredded, divided

6 dry lasagna noodles, no-cook

1/2 cup shredded Parmesan cheese such as Romano or Parmigiano Reggiano

*Heat a large non-stick skillet over med-high head. Add beef, onion and garlic, cook; stirring frequently breaking up meat as it cooks about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper; simmer 5 minutes to allow flavors to blend.

*Meanwhile, in a med bowl, stir together ricotta cheese and 1 cup mozzarella.

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

*Cover slow cooker and cook on low setting for 4-6 hours. Remove cover; turn off heat and season to taste, if desired.

*In a small bowl, combine remaining 1/2 cup mozzarella and Parmesan; sprinkle over beef mixture. Cover and set aside until the cheese melts and the lasagna firms up, about 10 minutes

Notes: I used cottage cheese instead of the ricotta and didn't add any of the Parmesan cheese. If you have them, use a crock pot liner for easy clean up. You can put together the lasagna the night before and just turn on when you're ready. If you happen to cook it for more than 6 hours, it will still be good but the noodles will be just a little more mushy.