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Festive, Fix-It-Fast Slow Cooker Recipes

With these slow cooker recipes, you can enjoy home cooked holiday meals without the fuss.

Slow Cooker Shepherd's Pie

WebMD Weight Loss Clinic members: Journal as 1 portion frozen dinner regular OR 1 1/2 cups hearty stew OR 3/4 cup starchy foods without added fat + 1 serving lean meat without added fat + 1/2 cup vegetables without added fat.

Mashed Potatoes:
6 cups cooked, peeled, hot, drained, potato quarters (if potatoes are large, cut into 6 or 8 pieces)
2 tablespoons whipped butter or less-fat margarine
6 tablespoons fat free half and half (or low fat milk)
Salt and pepper to taste

Meat Mixture:
2 cups cooked lean meat of your choice, cut into bite-size pieces (roasted turkey, roast beef, etc.)
2 1/4 cups frozen mixed vegetables, lightly cooked or thawed (such as a blend of green beans, wax beans, and baby carrots)
10.5-ounce can condensed cream of celery soup (with around 4.5 grams fat per 1/2 cup serving)
1/3 cup fat free sour cream
4 green onions -- white and part of the green -- chopped

Topping:
3/4 cup shredded reduced fat sharp cheddar cheese (optional)

  1. Add hot potatoes (from colander) directly to large mixing bowl. Add the whipped butter and fat free half-and-half, and beat on low until desired texture is achieved.
  2. Add salt and pepper to taste. Coat inside of the slow cooker with canola cooking spray and spread mashed potatoes in the bottom. Sprinkle black pepper over the top, if desired. Spread pieces of meat evenly over mashed potatoes. Top with mixed vegetables.
  3. Add condensed cream of celery soup to a 2-cup measure. Stir in sour cream and green onions. Spread mixture over the top of the vegetables in the slow cooler. Sprinkle with black pepper, if desired. Cover and cook on HIGH for 2 hours or LOW for 4 hours. Afterward, if you are using cheese, sprinkle it over the top and cook on HIGH until cheese is melted (about 20-30 minutes more.)

Yield: 4 servings

Per serving: 367 calories, 29 g protein, 46 g carbohydrate, 6.8 g fat, 1.1 g saturated fat, 61 mg cholesterol, 6 g fiber, 487 mg sodium. Calories from fat: 17%.

Chicken Pesto Potato with Red Pepper

WebMD Weight Loss Clinic members: Journal as 1 1/2 cups hearty stews + 1/4 cup starchy foods without added fat OR 1 portion of regular frozen dinner OR 1 serving lean meat with 1 tsp fat + 3/4 cup starchy foods without added fat.

This recipe boasts the colors of Christmas - red and green.

4 skinless, boneless chicken half breasts
1 1/2 teaspoons olive oil
1 teaspoon Mrs. Dash Lemon Pepper seasoning (or Garlic & Herb flavor)
4-5 cups lightly cooked potato pieces (about 3 long potatoes, with skin, cut into 1-inch pieces and microwaved until just tender)
1/2 cup low-sodium chicken broth
4 tablespoons prepared pesto (I like a brand found in the frozen pasta section)
1/2 cup chopped red bell pepper

  1. Start heating a large, nonstick frying pan over medium-high heat. Coat the outside of the chicken breasts with olive oil and add to the hot frying pan. Sprinkle Mrs. Dash seasoning over the chicken. When the bottom is nicely brown (about 2 minutes), flip chicken breasts over to brown other side (about 2 minutes).
  2. Add lightly cooked potato pieces to bottom of slow cooker. Pour in low-sodium chicken broth. Spread pesto evenly over the top, and sprinkle chopped red pepper over the top. Gently toss mixture. Lay browned chicken breasts over the top of the potato mixture. Cover and cook on HIGH for about 3 hours or LOW for about 6 hours.

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