Winlet - Low Fat, Low Calorie Slow Cooker Meals Slow-Cook Yourself Skinny

What is a slow-cooker? A Slow Cooker also know as a Crock-Pot is a counter top electrical cooking appliance that is used for simmering, which requires maintaining a relatively low temperature, allowing unattended cooking for many hours.

White Bean And Chicken Chili
Ingredients:
2 (15 oz.) Cans White Beans, Rinsed And Drained 32 oz. Low Sodium Chicken Stock 6 Boneless Skinless Chicken Breasts 2 Medium Onions, Chopped 4 Cloves Garlic, Chopped 2 (4 oz.) Cans Roasted Green Chilies, Drained 1 Cup Water 1 Tablespoon Ground Cumin
Directions:
In a large slow cooker, place chicken, beans, chicken stock, onions, garlic, chilies, water and cumin. Stir to mix all ingredients.

Cover and cook on low for 6 hours. Before serving remove chicken and shred into pieces, then return chicken to stew. Salt and pepper to taste.
Makes 6 servings
Nutritional Information:
Calories 395 Fat 6 g Protein 55 g Carbohydrate 30 g Fiber 8 g cholesterol 105 mg Sodium 597 mg

Spinach And Bean Soup Ingredients:
42 oz. Low Sodium Vegetable Stock 1 (15 oz.) Can Tomato Puree 1 (15oz.) Can Great Northern Beans, Drained and Rinsed 1/2 Cup Uncooked Brown Rice 1/2 Cup Finely Chopped Onion 1 Teaspoon Dried Basil 2 Garlic Cloves, Chopped 1/4 Teaspoon Salt 1/4 Teaspoon Black Pepper 8 Cups Chopped Fresh Spinach
Directions:
In a large slow cooker, combine broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. Cover and cook on low for 6 hours.

Before serving stir in spinach, allowing for spinach to wilt. Serve hot.
Makes 6 Servings
Nutritional Information:
Calories 150 Fat 3 g Protein 9 g Carbohydrate 31 g Fiber 8 g Sodium 800 mg

Veggie Beef Soup Ingredients:
1 Pound Boneless Beef Chuck Roast, Cubed or Lean Ground Beef 2 Cups Carrots, Sliced 2 Medium Potatoes, Peeled And Largely Diced 1 Medium Onion, Chopped 2 (14oz.) Cans Diced Tomatoes With Juice 1 Cup Water 8 Ounces Frozen Peas 1/2 Teaspoon Salt 1/2 Teaspoon Dried Thyme
Directions:
In a large slow cooker, combine beef, carrots, potatoes, onions, tomatoes with juice, salt, thyme, and water. Stir well. Cover and cook on low heat for 8 hours. About 30 minutes before serving, stir in peas and allow to soften.

Serve warm.
Makes 4 servings
Nutritional Information:
Calories 270 Protein 28 g Carbohydrate 29 g Fat 4 g Fiber 4 g Sodium 450 mg

Serrano Black Bean Soup Ingredients:
2 (15 oz.) Cans Black Beans, Rinsed 32 oz. Vegetable Broth 2 Medium Onions, Chopped 1 Cup Water 1 Tablespoon Ground Cumin 3 Bay Leaves 2 Tablespoons Fresh Lime Juice 1 Serrano Chili, Chopped Fine 1 Teaspoon Salt 3 Tablespoons Low-Fat Sour Cream
Directions:
In a large slow cooker, combine beans, broth, onions, water, cumin, chilies, and bay leaves. Cover and Cook on low for 4 to 6 hours. Discard bay leaves. Stir in lime juice, and salt.

Serve warm with a small dollop of sour cream on top.
Makes 6 Servings
Nutritional Information:
Calories 290 Protein 17 g Carbohydrate 51 g Fiber 17 g Cholesterol 3 mg Sodium 700 mg

Ham And Yellow Split Pea Soup Ingredients:
24 oz. Yellow Split Peas, Rinsed And Drained 32 oz. Low Sodium Chicken Stock 32 oz. Water 2 Medium Onions, Chopped 4 Medium Carrots, Chopped 2 Stalks Celery, Chopped 8 oz. Mix well. Mix well.

Cover and cook on low for 8 hours. Pepper to taste.
Makes 8 servings
Nutritional Information:
Calories 329 Fat 3 g Cholesterol 16 mg Sodium 691 mg Fiber 20 g Protein 28 g

Chicken Taco Soup Ingredients:
1 Packet Taco Seasoning, Reduced Sodium 8 Boneless Chicken Breast 32 oz. Low Sodium Vegetable Broth 2 (16 oz.) Cans Pinto Beans, Drained And Rinsed 2 (16 oz.) Cans Red Kidney Beans, Drained And Rinsed 12 oz. Frozen Corn 1 (10 oz.) Can Rotel Tomatoes (Medium Heat) 1 (14 oz.) Can Mexican-Style Tomatoes 2 (14 oz.) Cans Low or No Salt Diced Tomatoes 2 Red or Green Bell Peppers, Chopped 2 Cups Celery, Chopped 1 Medium Onion, Chopped
Directions:
In a large slow cooker, combine taco seasoning, vegetable broth and chicken. Cook on low for 4 hours.

Remove chicken, shred, then return chicken to the slow cooker. Add beans, corn, tomatoes, bell peppers, celery, and onions. Cover and cook on low for an additional 4 hours. Serve warm.
Makes 8 servings
Nutritional Information
Calories 450 Fat 4 g Cholesterol 54 mg Sodium 1250 mg Fiber 21 g Protein 37 g

Veggie Chili Ingredients:
1 Cup Carrots, Chopped 1 Cup Celery, Chopped 1 Medium Onion, Chopped 16 oz. Sliced Fresh Mushrooms, Sliced 1 Large Zucchini, Chopped 1 Yellow Squash, Chopped 1 Tablespoon Chili Powder 1 Teaspoon Seasoned Pepper 1 Teaspoon Dried Basil 24 oz.

Tomato Juice 8 oz. Can Tomato Sauce 2 (14oz.) Cans Diced Tomatoes, Undrained 1 (15oz.) Can Pinto Beans, Rinsed And Drained 1 (15oz.) Can Northern Beans, Rinsed And Drained 1 (15oz.) Can Black Beans, Rinsed And Drained 1 (15oz.) Can Red Kidney Beans, Rinsed And Drained 8 oz. Frozen Corn
Directions: Place all Ingredients into a large slow cooker and stir until well mixed. Cover and cook on low for 6 to 8 hours or until veggies are tender and the soup is thickened. Serve warm.