shrimp and stir to evenly distribute.
Scrape into a 2-quart slow cooker. Cook on low 40 minutes. Stir before serving.
Per Serving
Calories: 50
Fat: 3 g
Protein: 4 g
Sodium: 220 mg
Fiber: <1 g
Carbohydrates: 3 g
Cooking with Cream Cheese
While reduced-fat cream cheese can be successfully cooked, fat-free cream cheese separates when heated. Do not use fat-free cream cheese unless it is specifically called for. In addition, always use brick cream cheese. Whipped or spreadable cream cheese has additives to make it spread easily that separate during cooking.
Fig and Ginger Spread
This rich-tasting spread is great swirled into Greek yogurt or spread on a whole-wheat English muffin.
Serves 25
Ingredients
2 pounds fresh figs
2 tablespoons fresh ginger, minced
2 tablespoons lime juice
1 â 2 cup water
3 â 4 cup sugar
Place all ingredients in a 2-quart slow cooker. Stir. Cook on low for 2â3 hours. Remove the lid and cook an additional 2â3 hours until the mixture is thickened.
Pour into airtight containers and refrigerate up to 6 weeks.
Per Serving
Calories: 50
Fat: 0 g
Protein: 0 g
Sodium: 0 mg
Fiber: 1 g
Carbohydrates: 13 g
Mushroom Barley Soup
Using three types of mushrooms adds a lot of flavor to this soup.
Serves 8
Ingredients
1 ounce dried porcini mushrooms
1 cup boiling water
1 1 â 2 teaspoons butter
5 ounces fresh shiitake mushrooms, sliced
4 ounces fresh button mushrooms, sliced
1 large onion, diced
1 clove garlic, minced
2 â 3 cup medium pearl barley
1 â 4 teaspoon ground black pepper
6 cups beef broth
Place the dried porcini mushrooms in a heat-safe bowl. Pour the boiling water over the mushrooms. Soak for 15 minutes.
Meanwhile, melt the butter in a medium skillet. Sauté the fresh mushrooms, onion, and garlic until the onions are soft.
Drain the porcini mushrooms and discard the water. Add all of the mushrooms, onions, garlic, barley, pepper, and the broth to a 4-quart slow cooker. Stir. Cook 6â8 hours on low.
Per Serving
Calories: 110
Fat: 1.5 g
Protein: 6 g
Sodium: 590 mg
Fiber: 4 g
Carbohydrates: 20 g
Hearty Vegetarian Variation
Add 1 diced carrot, 1 diced celery stalk, and 1 diced red potato with the rest of the ingredients. Use vegetable stock or broth instead of beef broth. Stir in some fresh thyme prior to serving.
Thai Chicken Rice Soup
This Thai-influenced soup is wonderful when youâre feeling under-the-weather. It is also a great way to use up leftover chicken and that last box of rice from Chinese takeout.
Serves 8
Ingredients
2 quarts chicken stock or broth
2 carrots, diced
2 stalks celery, diced
2 knob fresh ginger, minced
1 â 2 knob galangal root, minced
2 tablespoons lime juice
1 onion, minced
4 cloves garlic, minced
1 â 8 teaspoon salt
1 â 2 teaspoon freshly ground pepper
1 â 2 cup cilantro, minced
1 1 â 2 cups cooked rice
2 cups cooked chicken, diced
Place the chicken stock, carrots, celery, ginger, galangal root, lime juice, onion, garlic, salt, and pepper in a 4-quart slow cooker. Stir. Cook on low for 7â9 hours.
Stir in the cilantro, rice, and chicken. Cook on high for 15â30 minutes. Stir prior to serving.
Per Serving
Calories: 210
Fat: 4.5 g
Protein: 19 g
Sodium: 430 mg
Fiber: 2 g
Carbohydrates: 23 g
Leek, Potato, and Carrot Potage
Potage is a classic French home-style soup that is perfect for a blustery winter day.
Serves 6
Ingredients
4 cups leeks, sliced
4 russet potatoes, peeled and cubed
2 carrots, diced
5 cups water
1 â 4 teaspoon salt
1 â 2 teaspoon white pepper
Place all ingredients into a 4-quart slow cooker. Cook on low for 7 hours.
Purée using an immersion blender or purée in batches in a blender. Serve piping hot.
Per Serving
Calories: 160
Fat: 0 g
Protein: 4 g
Sodium: 130 mg
Fiber: 4 g
Carbohydrates: 36 g
French Onion Soup
Traditionally the soup is topped with loads of cheese and bread, but in this slimmed-down version, the cheesy bread
Scrape into a 2-quart slow cooker. Cook on low 40 minutes. Stir before serving.
Per Serving
Calories: 50
Fat: 3 g
Protein: 4 g
Sodium: 220 mg
Fiber: <1 g
Carbohydrates: 3 g
Cooking with Cream Cheese
While reduced-fat cream cheese can be successfully cooked, fat-free cream cheese separates when heated. Do not use fat-free cream cheese unless it is specifically called for. In addition, always use brick cream cheese. Whipped or spreadable cream cheese has additives to make it spread easily that separate during cooking.
Fig and Ginger Spread
This rich-tasting spread is great swirled into Greek yogurt or spread on a whole-wheat English muffin.
Serves 25
Ingredients
2 pounds fresh figs
2 tablespoons fresh ginger, minced
2 tablespoons lime juice
1 â 2 cup water
3 â 4 cup sugar
Place all ingredients in a 2-quart slow cooker. Stir. Cook on low for 2â3 hours. Remove the lid and cook an additional 2â3 hours until the mixture is thickened.
Pour into airtight containers and refrigerate up to 6 weeks.
Per Serving
Calories: 50
Fat: 0 g
Protein: 0 g
Sodium: 0 mg
Fiber: 1 g
Carbohydrates: 13 g
Mushroom Barley Soup
Using three types of mushrooms adds a lot of flavor to this soup.
Serves 8
Ingredients
1 ounce dried porcini mushrooms
1 cup boiling water
1 1 â 2 teaspoons butter
5 ounces fresh shiitake mushrooms, sliced
4 ounces fresh button mushrooms, sliced
1 large onion, diced
1 clove garlic, minced
2 â 3 cup medium pearl barley
1 â 4 teaspoon ground black pepper
6 cups beef broth
Place the dried porcini mushrooms in a heat-safe bowl. Pour the boiling water over the mushrooms. Soak for 15 minutes.
Meanwhile, melt the butter in a medium skillet. Sauté the fresh mushrooms, onion, and garlic until the onions are soft.
Drain the porcini mushrooms and discard the water. Add all of the mushrooms, onions, garlic, barley, pepper, and the broth to a 4-quart slow cooker. Stir. Cook 6â8 hours on low.
Per Serving
Calories: 110
Fat: 1.5 g
Protein: 6 g
Sodium: 590 mg
Fiber: 4 g
Carbohydrates: 20 g
Hearty Vegetarian Variation
Add 1 diced carrot, 1 diced celery stalk, and 1 diced red potato with the rest of the ingredients. Use vegetable stock or broth instead of beef broth. Stir in some fresh thyme prior to serving.
Thai Chicken Rice Soup
This Thai-influenced soup is wonderful when youâre feeling under-the-weather. It is also a great way to use up leftover chicken and that last box of rice from Chinese takeout.
Serves 8
Ingredients
2 quarts chicken stock or broth
2 carrots, diced
2 stalks celery, diced
2 knob fresh ginger, minced
1 â 2 knob galangal root, minced
2 tablespoons lime juice
1 onion, minced
4 cloves garlic, minced
1 â 8 teaspoon salt
1 â 2 teaspoon freshly ground pepper
1 â 2 cup cilantro, minced
1 1 â 2 cups cooked rice
2 cups cooked chicken, diced
Place the chicken stock, carrots, celery, ginger, galangal root, lime juice, onion, garlic, salt, and pepper in a 4-quart slow cooker. Stir. Cook on low for 7â9 hours.
Stir in the cilantro, rice, and chicken. Cook on high for 15â30 minutes. Stir prior to serving.
Per Serving
Calories: 210
Fat: 4.5 g
Protein: 19 g
Sodium: 430 mg
Fiber: 2 g
Carbohydrates: 23 g
Leek, Potato, and Carrot Potage
Potage is a classic French home-style soup that is perfect for a blustery winter day.
Serves 6
Ingredients
4 cups leeks, sliced
4 russet potatoes, peeled and cubed
2 carrots, diced
5 cups water
1 â 4 teaspoon salt
1 â 2 teaspoon white pepper
Place all ingredients into a 4-quart slow cooker. Cook on low for 7 hours.
Purée using an immersion blender or purée in batches in a blender. Serve piping hot.
Per Serving
Calories: 160
Fat: 0 g
Protein: 4 g
Sodium: 130 mg
Fiber: 4 g
Carbohydrates: 36 g
French Onion Soup
Traditionally the soup is topped with loads of cheese and bread, but in this slimmed-down version, the cheesy bread
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