Tuscan Pasta

I found a version of this yummy dish in a Crock-Pot brand slow-cooker cookbook. The only changes I made was to substitute black olives for the original recipe's mushrooms (as I'm allergic) and swap a jar of Newman's Own Organic Tomato-Basil sauce for the recommended can of plain tomato sauce. I'm not sold on the celery either, so I might consider omitting it next time, but adding peas when adding the dry pasta. Lastly, don't worry that there is a lot of liquid in this recipe, as the pasta absorbs most of it in the final step.

Tuscan Pasta

Ingredients

• 1 lb. bone-/skin-less chicken breasts, cut into 1" cubes
• 2 cans (14 oz. ea.) Italian-style stewed tomatoes, undrained
• 1 can (15 oz.) red kidney beans, rinsed and drained
• 1 can (15 oz.) cannellini (white) beans, rinsed and drained
• 1 (15 oz.) jar of Newman's Own Organic Tomato-Basil sauce (or similar)
• 1 cup water
• 1 jar (4.5 oz.) sliced black olives, drained
• 1 medium yellow, orange or red bell pepper, chopped
• 1/2 cup chopped red onion
• 1/2 cup chopped celery (optional)
• 4 cloves garlic, minced
• 1 tsp. Italian seasoning
• 1 sm. can LeSueur Very Early Young Peas (optional)
• 6 oz. uncooked thin spaghetti, broken in half (Barilla+ recommended)

Directions

1. Place all ingredients except peas and spaghetti in Crock-Pot slow cooker.
2. Cover; cook on LOW 4 hours or until vegetables are tender.
3. Add in spaghetti and (optional) peas. Turn to HIGH, cook 10 minutes, then stir.
4. Continue cooking covered on high an additional 35 minutes or until pasta is tender.
5. Recommend serving with shredded parmesan cheese. Salt and pepper to taste.

Makes 8 servings.

Slow-Cooker Provencal Chicken and Beans

This was the very first sparkrecipes.com dish we made. It was so easy and tasty it started our obsession with exploring more slow-cooker recipes.  

We like this recipe served over rice or using left overs to make chicken nachos.

Chef-Meg's Slow Cooker Provencal Chicken and Beans

Ingredients

• 24 oz boneless, skinless chicken breast
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 (16 oz) can cannellini beans, drained and rinsed
• 1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
• 1 dash salt
• 1 dash black pepper
• 2 t dried basil
• 1 t dried thyme

Directions

1. Place all ingredients into a slow cooker, stir and cover with lid
2. Cook on low heat for 7-8 hours.

Makes 6 one cup servings.

Recipe submitted by SparkPeople user CHEF_MEG.

Nutritional Info: Calories=213, Fat=1.5g, Carbohydrates=20g, Protein=30g

Slow-Cooker Creamy Italian Chicken

Here is another favorite dish from sparkrecipes.com

It's great over rice, but we've never tried it over pasta...but the picture looks good. This is one of those dishes you can throw together in 2 minutes before you head out the door in the morning!

Creamy Italian Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 pkg Good Seasons Italian dressing mix
• 1/4 cup water
• 1 8oz pkg low fat cream cheese (softened)
• 1 TBSP minced garlic
• 1 can 98% fat free cream of chicken soup
• 3 cups cooked white, long grain rice

Directions

1. Place chicken in crock pot.
2. Mix together Italian dressing mix and water. Pour over chicken.
3. Cover and cook on high for 4 hours OR low for 6-8 hours.
4. Mix together cream cheese, garlic and soup in separate bowl.
5. Carefully remove chicken from crock pot to plate.
6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
7. Return chicken to crock pot and mix gently to shred the chicken.
8. Cook on LOW until heated through.
9. Serve with rice or noodles.

You may add skim or low fat milk in very small quantities to thin the sauce a little if you wish. It does not significantly affect the nutritional value if you use up to 2 tablespoons.

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

Recipe by SparkPeople user ORANGECOWCAT.
Nutritional info: Calories=327, Fat=10g, Carbohydrates=24g, Protein=33g

Fettucine Alfredo

So this is not an authentic recipe - nor is it lowfat by any means - but it is fast, easy, and should impress (most) guests. Definitely better than the hotpot alfredo I made in college!

Fettucine Alfredo


Ingredients

• 1/2 cup butter
• 2 TBSP. cream cheese
• 1 pint heavy cream
• 1 tsp. minced garlic (or garlic powder in a pinch)
• pinch of salt
• 1/4 tsp. freshly ground black pepper
• 1 cup grated parmesan cheese (preferably fresh)
• fresh parsley (to garnish)
• 1 lb. fettuccine, prepared as directed

Directions

1. Prepare fettuccine/pasta as directed.
2. Meanwhile, in a medium saucepan, melt butter.
3. When butter is melted, add cream cheese.
4. When the cream cheese is softened, add heavy cream.
5. Season with garlic, salt, and pepper.
6. Simmer for 5 minutes over low heat, stirring constantly.
7. Slowly add 1/2 cup parmesan cheese and continue stirring another 5 minutes.
8. Reserve 2 TBSP. parmesan, then slowly add remaining cheese and stir another 5 minutes.
9. Remove from heat and stir in hot fettucine noodles, and coat pasta completely.
10. Serve garnished with remaining fresh parmesan and parsley.

Makes 6 servings. 25 min total.

Photo courtesy of nestle.ca

Bruschetta Chicken Bake

We tried this recipe the other night. A quick, family meal that is easy to assemble and generally nutritious.

Bruschetta Chicken Bake

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each

Ingredients

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Directions

1. PREHEAT oven to 400°F.
2. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
3. PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
4. BAKE 30 min. or until chicken is cooked through.

Nutrition (per serving)
Calories 310 / Total fat 7g / Saturated fat 3g / Cholesterol 80mg /
Sodium 710mg / Carbohydrate 25g / Dietary fiber 2g / Sugars 4g /
Protein 33g / Vitamin A 10%DV /Vitamin C 15%DV /
Calcium 20%DV / Iron 15%DV / WW POINTS = 6
Recipe and photo courtesy of Kraft Foods.