Creamed Corn Soup - Great Crockpot Recipe

31⁄2cups vegetable broth
1⁄2cup 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.

While this recipe certainly wouldn't satisfy chicken parm traditionalists, we can't help but love how easy it is. Once again the crock pot comes to the rescue for this version of chicken parm. Merely throw all three (yes, it only takes three!) ingredients into the slow cooker, cook on low for 6-8 hours and you've got a hearty meal. Since this recipe doesn't require dredging the chicken in egg and bread crumbs, the clean up is oh-so-easy as well.
Ingredients:
18 oz. boneless, skinless chicken breasts
1 jar Ragu Spaghetti Sauce (or any other comparable brand)
1 1/2 cup of shredded mozzarella cheese
Method:
1.  Place chicken in the crock pot. If you're using frozen chicken tenders, no need to thaw.
2. Pour the spaghetti sauce over the chicken and cook on low for 6-8 hours.
3. Before serving sprinkle the cheese over the chicken and sauce. Re-cover to let the cheese melt.
4. Serve with pasta, garlic bread and/or salad.