Shiitake-Portobello Chowder - 365 Crockpot Recipe
Shiitake-Portobello Chowder - 365 Crockpot Recipe
4 entrée servings3 cups reduced-sodium vegetable broth
4 shallots, thinly sliced
2 large potatoes, cubed (1⁄4-inch)
2 cups each: sliced shiitake mushroom caps, cubed portobello mushrooms
2 tablespoons Marsala wine (optional)
Salt and white pepper, to taste
1⁄4cup (1 ounce) shredded Gruyère or Swiss cheese
Per Serving:
Calories: 162 % calories from fat: 26 Protein (g): 5.6 Carbohydrate (g): 24.7 Fat (g): 5 Saturated fat (g): 1.8 Cholesterol (mg): 7.8 Sodium (mg): 114
Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 1.0
1. Combine all ingredients, except wine, salt, white pepper, and cheese, in crockpot; cover and cook on high to 4 to 5 hours. Stir in wine; season to taste with salt and white pepper. Sprinkle each bowl of soup with cheese.
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Savory Mushroom and Barley Soup - 365 Crockpot Recipe
Savory Mushroom and Barley Soup - 365 Crockpot Recipe
4 entrée servings3 cups water
1 can (141⁄2ounces) diced tomatoes, undrained
3⁄4cup each: chopped onion, celery, carrots
1 teaspoon dried savory leaves
3⁄4teaspoon crushed fennel seeds
2 cups sliced cremini or white mushrooms
1⁄2cup quick-cooking barley
Salt and pepper, to taste
Per Serving:
Calories: 151 % calories from fat: 8 Protein (g): 5.6 Carbohydrate (g): 32.1 Fat (g): 1.4 Saturated fat (g): 0.1 Cholesterol (mg): 0 Sodium (mg): 53
Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.0
1. Combine all ingredients, except barley, salt, and pepper, in crockpot; cook on high 4 to 6 hours, adding barley during last 30 minutes. Season to taste with salt and pepper.
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Garlic Vegetable Soup - Great 365 Crockpot Recipe
Garlic Vegetable Soup - Great 365 Crockpot Recipe
8 entrée servings2 quarts water
1 can (15 ounces) navy or Great Northern beans, rinsed, drained
1 pound tomatoes, peeled, seeded, coarsely chopped
1 cup each: diced new potatoes, coarsely chopped carrots, cut green beans (1⁄2-inch), chopped leeks (white parts only)
1⁄2cup chopped celery
6 large cloves garlic, minced
2 tablespoons each: tomato paste, dried basil leaves
Salt and pepper, to taste
Per Serving:
Calories: 148 % calories from fat: 14 Protein (g): 6.4 Carbohydrate (g): 27.5 Fat (g): 2.4 Saturated fat (g): 0.4 Cholesterol (mg): 0 Sodium (mg): 222
Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5
1. Combine all ingredients, except salt and pepper, in 6-quart crockpot; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper.
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Chili Croutons - 365 Crockpot Recipe
Chili Croutons - 365 Crockpot Recipe
Makes 1 1/2cups1 1⁄2cups cubed firm or day-old French bread (1⁄2-inch)
Vegetable cooking spray
Chili powder
1. Spray bread cubes with cooking spray; sprinkle lightly with chili powder and toss. Arrange in single layer in baking pan; bake at 375 degrees until browned, 8 to 10 minutes, stirring occasionally.
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Black Magic Garlic Chowder - 365 Crockpot Recipe
Black Magic Garlic Chowder - 365 Crockpot Recipe
4 first-course servings1 can (15 ounces) black beans, rinsed, drained, divided
1 can (14 ounces) reduced-sodium vegetable broth, divided
1 garlic bulb, cloves peeled, thinly sliced or chopped
2 small serrano chilies, seeded, minced
1 pound plum tomatoes, coarsely chopped
Salt and pepper, to taste
Chili Croutons (recipe)
1⁄4cup each: chopped parsley, reduced-fat sour cream
Per Serving:
Calories: 195 % calories from fat: 15 Protein (g): 9.2 Carbohydrate (g): 39.9 Fat (g): 3.9 Saturated fat (g): 0.4 Cholesterol (mg): 0 Sodium (mg): 503
Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5
1. Process 3⁄4cup beans and 3⁄4cup broth in food processor or blender until smooth. Combine puréed and whole black beans with remaining broth, garlic, chilies, and tomatoes in crockpot; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper. Top each bowl of chowder with Chili Croutons, parsley, and a dollop of sour cream.
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Easy Mexican Corn and Bean Soup - 365 Crockpot Recipe
Easy Mexican Corn and Bean Soup - 365 Crockpot Recipe
4 entrée servings21⁄2cups tomato juice
1 can (141⁄2ounces) diced tomatoes, undrained, puréed
2 cups each: whole kernel corn, canned kidney beans
3⁄4cup each: finely chopped large onion, green bell pepper
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon each: ground cumin, sugar
Salt and pepper, to taste
Per Serving:
Calories: 232 % calories from fat: 14 Protein (g): 10.6 Carbohydrate (g): 44.2 Fat (g): 3.8 Saturated fat (g): 0.3 Cholesterol (mg): 0 Sodium (mg): 45
Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5
1. Combine all ingredients, except salt and pepper, in crockpot; cover and cook on high 3 to 4 hours. Season to taste with salt and pepper.
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Creamed Corn Soup - Great Crockpot Recipe
Creamed Corn Soup - Great Crockpot Recipe
31⁄2cups vegetable broth1⁄2cup chopped onion
1 medium Idaho potato, peeled, cubed
2 cloves garlic, minced
1⁄2teaspoon ground coriander
1 can (151⁄2ounces) whole kernel corn, drained
2 medium tomatoes, chopped
1 cup reduced-fat milk
2 tablespoons cornstarch
Salt and cayenne pepper, to taste
Paprika, as garnish
Per Serving:
Calories: 238% calories from fat: 8 Protein (g): 7.7 Carbohydrate (g): 45.7 Fat (g): 2.3 Saturated fat (g): 0.4 Cholesterol (mg): 1 Sodium (mg): 443
Exchanges:
Milk: 0.0 Vegetable: 3.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5
Combine broth, onion, potato, garlic, and coriander in crockpot; cover and cook on high 4 hours. Process soup in food processor or blender until almost smooth; return to crockpot. Add corn and tomatoes; cover and cook on high 30 minutes. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and pepper; sprinkle each bowl of soup with paprika.
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Brussels Sprouts Soup - 365 Crockpot Recipe
Brussels Sprouts Soup - 365 Crockpot Recipe
1 pound Brussels sprouts, halved1⁄2 cup chopped onion
2 teaspoons minced garlic
1⁄2 teaspoon dried rosemary leaves
1 cup each: vegetable broth, 2% reduced-fat milk
Salt and white pepper, to taste
Ground nutmeg, as garnish
Per Serving:
Calories: 136 % calories from fat: 23 Protein (g): 7.6 Carbohydrate (g): 21.3 Fat (g): 3.8 Saturated fat (g): 0.9 Cholesterol (mg): 1.9 Sodium (mg): 113
Exchanges:
Milk: 0.0 Vegetable: 4.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 0.5
Combine Brussels sprouts, onion, garlic, rosemary, and broth in crockpot; cover and cook on high
until Brussels sprouts are very tender, 2 to 4 hours. Process soup and milk in food processor or blender until smooth; season to taste with salt and white pepper. Sprinkle each bowl of
soup lightly with nutmeg.
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Chocolate Indulgence Brownies - 365 Crockpot Recipe
Chocolate Indulgence Brownies - 365 Crockpot Recipe
24 servings3 eggs
3/4cup packed light brown sugar
2 teaspoons vanilla
2 cups chocolate cookie crumbs
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2/3cup chopped dates
1/2 cup reduced-fat semisweet chocolate morsels
Per Serving:
Calories: 124% calories from fat: 26 Protein (gm): 1.8 Carbohydrate (gm): 22.7 Fat (gm): 3.8 Saturated fat (gm): 1.7 Cholesterol (mg): 26.5 Sodium (mg): 129
Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.5
1. Beat eggs, brown sugar, and vanilla in large bowl until thick, about 2 minutes. Fold in cookie crumbs, cocoa, and salt; fold in dates and chocolate morsels.
2. Pour batter into greased and floured 9 x 5-inch loaf pan; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center comes out almost clean, about 3 hours. Cool on wire rack 10 minutes; invert onto wire rack and cool. Cut into 3/4-inch slices; cut slices into halves.
Cream of Artichoke and Mushroom Soup - Crockpot Recipe
Cream of Artichoke and Mushroom Soup - Crockpot Recipe
2 cups vegetable broth1 package (9 ounces) frozen artichoke hearts, thawed, finely chopped
3⁄4cup chopped portobello mushrooms
2 tablespoons chopped onion
1 cup light cream or whole milk
2 tablespoons cornstarch
Salt and white pepper, to taste
Paprika, as garnish
Per Serving:
Calories: 239% calories from fat: 46 Protein (g): 9.0 Carbohydrate (g): 23.6 Fat (g): 12.1 Saturated fat (g): 7.3 Cholesterol (mg): 43.3 Sodium (mg): 393
Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 1.0 Fat: 1.5
Combine all ingredients, except cream, cornstarch, salt, white pepper, and paprika, in crockpot; cover and cook on high 3 to 4 hours. Stir in combined cream and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and white pepper. Sprinkle each bowl of soup with paprika.
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Chocolate Cookie Crumb Crust - Best Crockpot Recipe
Chocolate Cookie Crumb Crust - Best Crockpot Recipe
Makes one 7-inch crust11/4 cups chocolate cookie crumbs
2 tablespoons sugar
3 tablespoons margarine or butter, melted
1–2 tablespoons honey
1. Combine cookie crumbs, sugar, and margarine in 7-inch springform pan; add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of pan.
Chocolate Cheese Pie - 365 Crockpot Recipe
Chocolate Cheese Pie - 365 Crockpot Recipe
10 servings1 pound reduced-fat cream cheese, room temperature
3/4cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 ounce bittersweet chocolate, melted
1/4 cup Dutch process cocoa
Chocolate Cookie Crumb Crust (recipe)
11/2–2 cups whipped topping or whipped cream
Chocolate curls, as garnish
Per Serving:
Calories: 225% calories from fat: 32 Protein (gm): 7.7 Carbohydrate (gm): 30.3 Fat (gm): 8 Saturated fat (gm): 3.4 Cholesterol (mg): 38.6 Sodium (mg): 311
Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.5
1. Beat cream cheese until fluffy in large bowl; beat in sugar, eggs, vanilla, and salt. Mix in melted chocolate and cocoa. Pour filling into crust in springform pan.
2. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid and cook on high until cheesecake is just set in the center, 21/2 to 3 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8
hours or overnight. Spread whipped topping over cheesecake and garnish with chocolate curls.
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Five-Layer Bars - 365 Crockpot Recipe
Five-Layer Bars - 365 Crockpot Recipe
16 servings11/2 cups graham cracker crumbs
1 tablespoon each: melted margarine or butter, honey
2/3cup semi-sweet chocolate morsels
1/3cup each: flaked coconut, chopped toasted walnuts
1 can (15 ounces) reduced-fat sweetened condensed milk
Per Serving:
Calories: 204% calories from fat: 26 Protein (gm): 4.4 Carbohydrate (gm): 34.0 Fat (gm): 6.0 Saturated fat (gm): 2.3 Cholesterol (mg): 4.4 Sodium (mg): 120
Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.5
1. Press combined graham cracker crumbs, margarine, and honey in bottom of 7-inch springform pan; sprinkle with chocolate morsels, coconut, and walnuts; drizzle condensed milk over the top. Place pan on rack in 6-quart crockpot; cover and cook on low until milk is absorbed and cookies are almost firm to touch, 3 to 31/2 hours. Cool on wire rack 5 minutes for cookies to firm; remove side of pan. Cut into wedges or squares while still slightly warm.
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Vanilla Cookie-Pecan Crust - 365 Crockpot Recipe
Vanilla Cookie-Pecan Crust - 365 Crockpot Recipe
Makes one 7-inch crust1 cup vanilla wafer cookie crumbs
1/4 cup ground toasted pecans
2–3 tablespoons each: melted margarine or butter, honey
1. Combine vanilla crumbs, pecans, and margarine in 7-inch springform pan; add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of 7-inch springform pan.
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Raspberry Swirl Cheesecake - 365 Crockpot Recipe
Raspberry Swirl Cheesecake - 365 Crockpot Recipe
8 servings1 pound reduced-fat cream cheese, room temperature
1 cup reduced-fat sweetened condensed milk
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
Vanilla Cookie-Pecan Crust (recipe)
1/2 cup seedless raspberry preserves
Per Serving:
Calories: 348% calories from fat: 39 Protein (gm): 7.7 Carbohydrate (gm): 39.5 Fat (gm): 13.2 Saturated fat (gm): 5.9 Cholesterol (mg): 58.3 Sodium (mg): 329
Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0
1. Beat cream cheese in large bowl until fluffy; beatin sweetened condensed milk, eggs, vanilla, and salt. Pour mixture into crust in springform pan. Swirl in raspberry preserves.
2. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid, and cook on high until cheesecake is set, but still slightly soft in the center, about 3 hours. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight.
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Chocolate Chip Bar Cookies - Best Crockpot Recipe
Chocolate Chip Bar Cookies - Best Crockpot Recipe
16 servings8 tablespoons margarine or butter, room temperature
1 egg
1 teaspoon vanilla
1/4 cup each: granulated sugar, packed light brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup each: semi-sweet chocolate morsels, coarsely chopped walnuts
Vegetable cooking spray
Per Serving:
Calories: 169% calories from fat: 55 Protein (gm): 1.4 Carbohydrate (gm): 17.6 Fat (gm): 10.5 Saturated fat (gm): 2.7 Cholesterol (mg): 13.2 Sodium (mg): 148
Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 2.0
1. Beat margarine, egg, and vanilla in bowl until fluffy; mix in combined sugars. Mix in combined flour, baking soda, and salt. Mix in chocolate morsels and walnuts. Spread dough evenly in bottom of greased 7-inch springform pan. Cover and cook on high until toothpick inserted in center comes out
clean, 3 to 31/2 hours. Turn lid askew and cook 20 minutes longer. Cool in pan on wire rack 5 minutes; remove side of pan. Cut into bars while warm.
Gingersnap Crumb Crust - 365 Crockpot Recipe
Gingersnap Crumb Crust - 365 Crockpot Recipe
Makes one 7-inch crust1/2 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
2–3 tablespoons each: melted margarine or butter, honey
1. Combine graham crumbs, gingersnap crumbs, and margarine in 7-inch springform pan; add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of pan.
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Pear Cheesecake - 365 Crockpot Recipe
Pear Cheesecake - 365 Crockpot Recipe
8 servings8 ounces reduced-fat cream cheese, room temperature
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 cup reduced-fat sour cream
1 egg
1 teaspoon vanilla extract
1 medium pear, peeled, thinly sliced
Gingersnap Crumb Crust (recipe)
Chopped candied ginger, as garnish
Per Serving:
Calories: 270% calories from fat: 37 Protein (gm): 5.5nCarbohydrate (gm): 37.6nFat (gm): 13.2 Saturated fat (gm): 5.9 Cholesterol (mg): 58.3 Sodium (mg): 329
Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0
1. Beat cream cheese, sugar, flour, and salt in large bowl until smooth; beat in sour cream, egg, and vanilla. Arrange pear slices on crust in springform pan; pour filling over pears.
2. Place cheesecake on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid and cook on high until cheesecake is just set in the center, 31/2 to 4 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight. Garnish with candied ginger.
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