Soups

Slow Cooker Stuffed Pepper Soup

Serves: 10

Ingredients

• 1 pound extra lean ground beef, browned and drained
• 2 cans (10-3/4 ounces) tomato soup
• 1 can (14 to 15 ounces) diced tomatoes, undrained
• 2 cups broth (chicken, beef or vegetable)
• 2 bell peppers chopped (I used one green and one red)
• 1 medium onion, chopped
• 1 tablespoon Italian Seasoning
• 1 package (5 to 6 ounces) Spanish rice mix, uncooked
• Grated Parmesan cheese for serving, if desired

Instructions

1. Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.)
2. Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
3. Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.)
4. Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
5. Serve with Parmesan cheese sprinkled on top, if desired.

Cook’s Notes

Nutrition Estimates Per Serving (1 cup): 179 calories, 4 g fat, 25 g carbs, 2 g fiber, 12 g protein

Skinny Beef, Vegetable and Barley Soup (CrockPot or Stove Top)

Ingredients

1 pound package lean ground beef (96%), see shopping tips

2 (32-oz) containers Swanson’s reduced-sodium beef broth or your favorite broth

1 (14.5 oz) can Swanson’s reduced-sodium beef broth

1 (14.5 oz) can tomatoes, diced

¾ cup dried pearl barley, see shopping tips

1½ cups carrots, sliced

1½ cups celery, sliced

1½ cups onions, chopped

1½ cups zucchini, chopped

2 teaspoons fresh garlic, minced

2 tablespoons Worcestershire sauce

1 bay leaf

½ teaspoon dried thyme

½ teaspoon dried sage

Fresh ground pepper, to taste

3 cups fresh spinach leaves

Directions for Stove Top:

1. In a large nonstick pot or pan, brown ground beef. Pour into a colander in sink and drain fat. Add beef back to pot. Pour in all the beef broth, tomatoes and barley. Bring to a boil, turn down to simmer, cover pot and cook for 15 minutes.

2. Add the carrots, celery, onions, zucchini and garlic to the broth. Stir in Worcestershire sauce, bay leaf, thyme, sage and fresh ground pepper. Cook uncovered 50 minutes

3. Stir in spinach leaves and cook 2 minutes more. Remove the bay leaf.

4. This soup freezes great.

Makes 12 cups total: 8 main course servings (1½ cups each)

Directions for Crock Pot:

Note: You’ll need a large (6 quart) crock-pot. If you don’t have one this large, you can use a smaller crock=pot and cut the recipe in half.

1. In a large nonstick pot or pan, brown ground beef. Pour into a colander in sink and drain fat.

2. Place beef and all ingredients in the crock pot, except spinach. Mix together well.

3. Cover and cook on LOW for 7-8 hours or on HIGH heat for 3 1/2 hours until veggies and barley are soft. Stir in spinach, cover and cook on high for 15 minutes. Remove bay leaf.

Nutrition Facts

for 1½ cups serving
172 calories
2g fat
1g sat fat
25mg chol
17g protein
21g carbs
4g fiber
704mg sodium
4g sugar

SmartPoints value : 4

Vegetarian Minestrone [Slow Cooker]

Ingredients

• 6 cups vegetable broth
  
• 1 (28 ounce) can crushed tomatoes
  
• 1 (15 ounce) can kidney beans, drained
  
• 1 large onion, chopped
  
• 2 ribs celery, diced
  
• 2 large carrots, diced
  
• 1 cup green beans
  
• 1 small zucchini
  
• 3 cloves garlic, minced
  
• 1 tablespoon minced fresh parsley
  
• 1 1/2 teaspoons dried oregano
  
• 1 teaspoon salt
  
• 3/4 teaspoon dried thyme
  
• 1/4 teaspoon freshly ground black pepper
  
• 1/2 cup elbow macaroni
  
• 4 cups chopped fresh spinach
  
• 1/4 cup finely grated Parmesan cheese, or more to taste
  

Directions

1. Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
2. Cook on Low for 6 to 8 hours.
3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
4. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Nutritional Facts

Servings 8, Calories - 138, Carbohydrates - 25.2g, Saturated Fat - 0.5g, Protein - 6.9g, Sodium - 941mg, Dietary Fiber - 6.5g

http://www.diabeticconnect.com/diabetic-recipes/general/6654-vegetarian-minestrone-slow-cooker

Chicken And Sausage Stew

Confections of a Foodie Bride

Get the Chicken And Sausage Stew recipe by Confections of a Foodie

Slow Cooker Chicken Parmesan Soup

Food52

Get the Slow Cooker Chicken Parmesan Soup recipe by Foxes Love Lemons from Food52

 Pasta Fagioli in the Crockpot~ just like Olive Garden
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.

 

Crock-Pot Chicken Pot Pie Soup

Ingredients

1 to 1.5 lbs Cooked Chicken, chunked or shredded

2 Cups Chopped Carrots

1 Cup Frozen Peas

1 Small Onion , chopped

3 Tablespoons Stick Butter

1/8 Teaspoon Salt

1/8 Teaspoon Pepper

1/4 Teaspoon Garlic

Pinch of Thyme

2 Chicken Bouillon Cubes

4 Cups White Milk

1 Cup Chicken Broth

1/2-3/4 Cup Flour

Instructions

1. Add all ingredient but the flour to the crock-pot.
2. Cook on low for 5 hours.
3. Add in flour slowly whisking as you add.
4. Add in more or less depending on how thick you want it.
5. Cook on low for 1 additional hour.
6. Serve.

http://crockpotladies.com/crockpot-chicken-pot-pie-soup/

Lasagna

Three Cheese Zucchini Stuffed Lasagna Rolls

These EASY lasagna rolls are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese – delicious, kid friendly and perfect if you want to feed a crowd. You can make them a day ahead and refrigerate, or if you like to cook for the month, these are also freezer-friendly. Double it up, or bring an extra to a friend in need, they'll thank you! (BTW, they're vegetarian also, perfect for Meatless Mondays!) By now I'm sure you figured out I LOVE zucchini! I've been craving lasagna rolls lately which I love making instead of traditional lasagna, they are so much easier to make and they're great for portion control. My girlfriend brought me zucchini from her garden so I thought I'd try out this zucchini version instead of my usual spinach filling. These turned out SO good, and now I have yet another way to eat zucchini. To freeze, you can choose to individually freeze them in ziplock bags or freeze them as a finished dish ready for the oven.  You can also freeze anything you've baked that you can't finish.
I served these with sauteed summer julienned vegetables on the side (I used my spiralizer) and it was the perfect meal! Three Cheese Zucchini Lasagna Rolls
Skinnytaste.com
Servings: 8 • Size: 1 roll • Old Points: 5 • WW Points+: 6 pt
Calories: 240 • Fat: 8 g • Carb: 27 g • Fiber: 2 g • Protein: 13 g • Sugar: 2 g
Sodium: 292 mg • Cholest: 38 mg
Ingredients:

• 8 lasagna noodles, cooked (use brown rice lasagna noodles for gluten free)
• 1 tsp olive oil
• 3 cloves garlic, crushed
• 2 medium zucchini (7 oz each), grated and squeezed dry
• 1 cup + 2 tbsp part skim ricotta cheese (Recommend: Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 large egg, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper
• 1 3/4 cups Marinara sauce
• 1/2 cup part skim mozzarella cheese, shredded
• fresh basil for garnish (optional)

Directions: Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.
In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.
In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl. 
Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles. Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil if desired and eat hot.http://www.skinnytaste.com/2014/07/three-cheese-zucchini-stuffed-lasagna.html#more