Zucchini and Tuna Soup - Another Great 365 Crockpot Soup

An easy, delicious soup, made with canned tuna

4 entrée servings
5 cups Chicken Stock or chicken broth
2 cups chopped zucchini
1 cup each: finely chopped onion, celery
1 tablespoon minced garlic
2 cans (61⁄2 ounces each) tuna in water, drained
2 cups whole milk, divided
2 tablespoons cornstarch
1–2 teaspoons lemon juice
1–11/2 cups (4–6 ounces) shredded Cheddar cheese
Salt and pepper, to taste
Hot pepper sauce

Per Serving:
Calories: 224 % calories from fat: 33 Protein (g): 25.5 Carbohydrate (g): 11.6 Fat (g): 8.2 Saturated fat (g): 4.9 Cholesterol (mg): 42.3 Sodium (mg): 822

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 3.0 Fat: 0.0

1. Combine stock, vegetables, and garlic in crockpot; cover and cook on high 4 hours, adding tuna and 1 cup milk during last 30 minutes. Stir in combined remaining 1 cup milk and cornstarch, stirring 2 to 3 minutes. Season to taste with lemon juice; add cheese, stirring until melted. Season to taste with salt, pepper, and hot pepper sauce.

Chicken-Vegetable Chowder - Another Great 365 Crockpot Recipe

6 entrée servings
2 cups Chicken Stock or chicken broth
1 can (10 1⁄4 ounces) reduced-sodium 98% fat-free cream of potato soup
1 pound boneless, skinless chicken breast, cubed (3⁄4-inch)
1 cup sliced carrots
1⁄2 cup Mexican-style whole kernel corn
1⁄2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried thyme leaves
2 cups small broccoli florets
1⁄2 cup 2% reduced-fat milk
Salt and pepper, to taste

Per Serving:
Calories: 207 % calories from fat: 21 Protein (g): 21.3 Carbohydrate (g): 19.1 Fat (g): 4.8 Saturated fat (g): 1.3 Cholesterol (mg): 47.1 Sodium (mg): 107

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 2.0 Meat: 2.0 Fat: 0.0

1. Combine all ingredients, except broccoli, milk, salt, and pepper, in crockpot; cover and cook on low 6 to 8 hours, adding broccoli and milk during last 20 minutes. Season to taste with salt and pepper.

Chicken Corn Chowder - Another Delicious 365 Crockpot Recipe

8 entrée servings
1 quart Chicken Stock or chicken broth
1 pound boneless skinless chicken breast, cubed (1⁄2-inch)
3 cups whole kernel corn, thawed
2 medium tomatoes, chopped
1⁄2 cup each: chopped onion, green bell pepper, carrots
1–2 teaspoons each: minced jalapeño chili, garlic
1⁄2 teaspoon each: dried savory and thyme leaves
1 cup 2% reduced-fat milk
2 tablespoons cornstarch
Salt and pepper, to taste

Per Serving:
Calories: 171 % calories from fat: 11 Protein (g): 17.6 Carbohydrate (g): 22 Fat (g): 2.1 Saturated fat (g): 0.8 Cholesterol (mg): 37.7 Sodium (mg): 130

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 1.0 Meat: 2.0 Fat: 0.0

1. Combine all ingredients, except milk, cornstarch, salt, and pepper, in 6-quart crockpot; cover and cook on low 6 to 8 hours. Turn heat to high and cook 10 minutes; stir in combined milk and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and pepper.

Bean and Bacon Chowder - Tasty 365 Crockpot Recipe

8 entrée servings
1 1⁄2 quarts Chicken Stock  or chicken broth
1 1⁄2 cups dried navy beans, rinsed
1⁄2 cup each: chopped carrots, onion
2 large cloves garlic, minced
1⁄2 teaspoon each: dried oregano, basil, and rosemary leaves
1 cup whole milk
2 tablespoons cornstarch
Salt and pepper, to taste
8 slices bacon, cooked, crumbled

Per Serving:
Calories: 216 % calories from fat: 18 Protein (g): 13.2 Carbohydrate (g): 31.4 Fat (g): 4.2 Saturated fat (g): 1.3 Cholesterol (mg): 7.9 Sodium (mg): 153

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 1.0 Fat: 0.5

1. Combine stock, beans, vegetables, and herbs in 6-quart crockpot; cover and cook on low until beans are tender, 6 to 8 hours. Turn heat to high and cook 10 minutes; stir in combined milk and cornstarch, stirring 2 to 3 minutes. If desired, process half the soup in food processor or blender until smooth; stir back into slow cooker. Season to taste with salt and pepper. Sprinkle each bowl of chowder with bacon.

Variation
Mixed Bean Chowder—Make recipe as above, substituting 1⁄2 cup each dried Great Northern, pinto, and kidney beans for the navy beans.

Chicken-Rice Soup - Another Tsty 365 Crockpot Chicken Recipe

6 entrée servings
2 quarts Chicken Stock  or chicken broth
1 pound boneless, skinless chicken breast, cubed (1/2-inch)
1 cup finely chopped onion
1⁄2 cup each: coarsely chopped parsnip, turnip, carrots, celery
1 clove garlic, chopped
2 bay leaves
1⁄2 teaspoon each: dried thyme and tarragon leaves
1⁄2 cup uncooked converted long-grain rice
Salt and pepper, to taste

Per Serving:
Calories: 283 % calories from fat: 15 Protein (g): 32.7 Carbohydrate (g): 23.4 Fat (g): 4.4 Saturated fat (g): 0.9 Cholesterol (mg): 79.0 Sodium (mg): 116

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 4.0 Fat: 0.0

1. Combine all ingredients, except rice, salt, and pepper, in 6-quart crockpot; cover and cook on low 6 to 8 hours, adding rice during last 2 hours. Discard bay leaves; season to taste with salt and pepper.

Chicken Stock - Great 365 Crockpot Recipe

Makes about 11/2 quarts
1 quart water
3 pounds chicken pieces
2 ribs celery, thickly sliced
3 each: thickly sliced small onions, medium carrots
1 small turnip, quartered
5 cloves garlic
2 bay leaves
1/2 teaspoon whole peppercorns
1 teaspoon dried sage leaves
Salt and pepper, to taste

1. Combine all ingredients, except salt and pepper, in crockpot; cover and cook on low 6 to 8 hours. Strain, discarding meat, vegetables, and seasonings; season to taste with salt and pepper. Refrigerate stock overnight;skim fat from surface of stock.