CROCK POT VEGETABLE SOUP

Ingredients:

• 4 cups water
• 5 1/4 cups vegetable broth
• 1 small head Savoy cabbage, cored and coarsely chopped
• 1/2 pound carrots (about 3 large carrots), peeled and coarsely chopped
• 1/2 pound white and cremini mushrooms, coarsely chopped
• 1/2 pound zucchini (about 1 medium), coarsely chopped
• 1/2 pound red onion (about 1 medium), peeled and coarsely chopped
• 1/4 pound green beans, cut into thirds
• 4 garlic cloves, pressed through a garlic press
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon herbes de Provence, crushed
• 1/4 teaspoon fines herbes, crushed
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• Shredded carrot for garnish)

Directions:
Combine all ingredients except for the shredded carrots in a crockpot. Set crockpot to low heat, and cook for 4 hours.Transfer one-third of the vegetables to a food processor, and puree with 1/2 cup of the broth from stew; set aside. Transfer half of the remaining vegetables to food processor, and pulse until coarsely chopped. Return pured and chopped vegetables to crockpot; stir to combine. Divide among serving bowls, and garnish with shredded carrot.ALTERNATE METHOD: If you dont have a crockpot, combine all ingredients in a Dutch oven, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 40 minutes. Continue with step 2. 

Nutritional Information
Per Serving:

Net Carbs: 8.0 grams

Fiber: 3.0 grams

Protein: 3.0 grams

Fat: 0.5 grams

Calories: 53

Recipe Information:

Makes: 10 servings

Prep Time: 0:20:00

Marinate Time: 0:00:00

Cook Time: 4:00:00

Cool Time: 0:00:00

CROCK POT CHCIKEN

An easy way to cook a whole chicken in your crockpot with delicious results.

Preperation Time: 10 minutes

Cook Time: 4 Hours

Ingredients 
1/4 c water 

3 lb whole chicken, raw
2 tbsp butter , sliced into pats
5 medium garlic cloves , peeled and crushed
4 large shallots , chopped (or 1 medium onion)
6 tsp fresh thyme , chopped (about 6 sprigs)
1 tsp black pepper
1 pinch kosher salt

Directions
1 Place chopped shallot in slow cooker. Rinse and pat dry chicken, discarding the organs.
2 Make 4 or 5 slits in the skin of the chicken and stuff butter and garlic cloves into slits.
3 Place chicken in slow cooker. Pour wine over the chicken. Sprinkle thyme, salt, and pepper over top.
4 Cook on low for 8 hours or high for 4 hours.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories	695.5
Total Carbs	4.9 g
Dietary Fiber	0.3 g
Sugars	0.7 g
Total Fat	62.1 g
Saturated Fat	18.6 g
Unsaturated Fat	43.5 g
Potassium	197.8 mg
Protein	24.5 g
Sodium	162.1 mg
Dietary Exchanges 10 1/2 Fat, 3 1/2 Meat, 1 Vegetable

SLOW COOKER PORK W/ GREENS & BEANS

Slow Cooker Pork with Greens and Beans


They never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork. I used pork shoulder, but you could use a leaner cut to save on fat and calories.
INGREDIENTS
2 lbs. pork shoulder, visible fat removed
1 T chili powder
1/2 t red pepper flakes
1/2 t salt, kosher or sea
3 cloves garlic, halved
1 c chicken stock, low sodium
1 c low-sodium diced tomatoes
2 c escarole
3 c cannellini beans, drained and rinsed
1/2 c pepitas, raw (optional)
DIRECTIONS
Prepare spice rub by combining the chili powder, red pepper and salt. Rub over the pork shoulder 1 hour before cooking or the night before. Refrigerate meat until ready to cook. Place the pork in a slow cooker with the garlic. Pour stock over the meat. Set on low and cook for 5-6 hours. Remove lid and break up meat. Add diced tomatoes, beans and escarole to slow cooker with the greens placed on top to steam. Continue to cook for 1 hour. While mixture is cooking, toast pepitas on top of the stove in a small pan. Serve warm with toasted pepitas as a garnish.

Makes 8 one cup servings with 1 teaspoon of pepitas as garnish.

Number of Servings: 8

Nutritional Info

Amount Per Serving:

Calories: 283.6

Total Fat:	15.6g
Total Carbs:	10.7g
Dietary Fiber:	3.4mg
Protein:	25.8g

SLOW COOKER CHICKEN MARSALA

Ingredients

2 cloves garlic, finely chopped
1 T vegetable oil
8 boneless skinless chicken breasts
1/2 t salt
1/2 t pepper
2 jars (6 oz each) sliced mushrooms, drained
1 cup sweet Marsala wine or chicken broth (from 32 oz carton)
1/2 cup water
1/4 cup cornstarch
3 T chopped fresh parsley

Cooking Instructions

Spray 4-5 quart slow cooker with cooking spray. In cooker, place chopped garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine or broth over all.
Cover; cook on low heat setting 5-6 hours.
Remove chicken from the slow cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in slow cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.
Return the chicken to the slow cooker. Cover; cook on high heat setting 5 minutes longer or until chicken is hot.
To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Servings Per Recipe: 8

• Calories: 190 (50 cals from fat)
• Total Fat: 6g (Sat Fat: 1.5g)
• Chol: 70mg
• Sodium: 360mg
• Carbs: 7 g (fiber 1g)
• (sugar 1g)
• Protein: 26g