Appetizers, Snacks, and Spreads
Prairie Fire Dip
Houston, TX
Makes 1¼ cups, or 10 servings
Prep. Time: 5-10 minutes
Cooking Time: 1-3 hours
Ideal slow-cooker size: 2-qt.
1 cup refried fat-free beans (half a 15-oz. can)
½ cup shredded fat-free Monterey Jack cheese
¼ cup water
1 Tbsp. minced onion
1 clove garlic, minced
2 tsp. chili powder
hot sauce as desired
1. Combine all ingredients in slow cooker.
2. Cover. Cook on high 1 hour, or on low 2-3 hours. Serve with baked tortilla chips.
—— PER SERVING ——
• 45 calories (0 calories from fat)
• 0g total fat (0g saturated, 0g trans)
• 0mg cholesterol
• 190mg sodium
• 6g total carbohydrate (2g fiber, 0g sugar)
• 5g protein
• 6%DV vitamin A
• 0%DV vitamin C
• 15%DV calcium
• 4%DV iron
Tip:
This recipe can easily be doubled.
Chili Cheese Dip
Sharon Springs, KS
Makes 8 servings
Prep. Time: 10-15 minutes
Cooking Time: 4 hours
Ideal slow-cooker size: 2 qt.
1 onion, diced
8-oz. pkg. fat-free cream cheese, cubed
2 15-oz. cans lowfat vegetarian chili without beans
2 tsp. garlic salt
1½ cups salsa
1. Lightly brown onion in skillet sprayed with nonfat cooking spray. Transfer to slow cooker.
2. Stir in cream cheese, chili, garlic salt, and salsa.
3. Cover. Cook on low 4 hours, stirring occasionally.
4. Serve with baked tortilla chips.
—— PER SERVING ——
• 230 calories (15 calories from fat)
• 2g total fat (0g saturated, 0g trans)
• 0mg cholesterol
• 1420mg sodium
• 40g total carbohydrate (8g fiber, 2g sugar)
• 15g protein
• 10%DV vitamin A
• 4%DV vitamin C
• 10%DV calcium
• 10%DV iron
Stevensville, MD
Makes 3-4 cups, or 12-16 servings
Prep. Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4-qt.
4 cups (16 oz.) low-fat shredded cheddar cheese
14-oz. can diced tomatoes, drained, with juice reserved
7-oz. can chopped green chilies, drained
1 cup chopped onions
1 Tbsp. cumin
1 tsp. chili powder
1 tsp. hot pepper sauce
baked tortilla chips
1. Mix all ingredients except chips in slow cooker.
2. Cover. Cook on low 3-4 hours.
3. Stir before serving. If Dip is stiffer than you like, stir in some of reserved tomato juice
4. Serve with baked tortilla chips for dipping
—— PER SERVING ——
• 60 calories (20 calories from fat)
• 2g total fat (1g saturated, 0g trans)
• 5mg cholesterol
• 260mg sodium
• 3g total carbohydrate (1g fiber, 1g sugar)
• 7g protein
• 6%DV vitamin A
• 15%DV vitamin C
• 15%DV calcium
• 4%DV iron
Nacho Dip
Austin, TX
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 3-qt.
8 ozs. fat-free cream cheese
1 cup shredded reduced-fat cheddar cheese
½ cup mild, or medium, chunky salsa
¼ cup fat-free, or 2%, milk
8-oz. bag baked tortilla chips, or assorted fresh vegetables
1. Cut cream cheese into chunks.
2. Combine cream cheese, cheddar cheese, salsa, and milk in slow cooker.
3. Cook on low 2 hours. Stir to blend.
4. When smooth and hot, serve with baked tortilla chips or assorted fresh vegetables.
—— PER SERVING ——
• 170 calories (25 calories from fat)
• 2.5 total fat (1g saturated, 0g trans)
• 5mg cholesterol
• 430mg sodium
• 27g total carbohydrate (2g fiber, 1g sugar)
• 10g protein
• 8%DV vitamin A
• 4%DV vitamin C
• 20%DV calcium
• 4%DV iron
Tip:
You may double this recipe successfully. Just be sure to allow extra cooking time.
Meatless Pizza Fondue
Hershey, PA
Makes 4 cups, or 16 servings
Prep. Time: 5-10 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 3-qt.
29-oz. jar low-fat, low-sodium meatless spaghetti sauce
2 cups (8 oz.) fat-free shredded mozzarella cheese
¼ cup shredded reduced-fat Parmesan cheese
2 tsp. dried oregano
1 tsp. dried minced onion
¼ tsp. garlic powder
1 lb. unsliced loaf Italian bread, cut into cubes
1. Combine spaghetti sauce, cheeses, oregano, onion, and garlic powder in slow cooker.
2. Cover. Cook on low 3 hours, or until cheese is melted and sauce is hot.
3. Serve with bread cubes for dunking.
—— PER SERVING ——
• 150 calories (25 calories from fat)
• 2.5g total fat (1g saturated, 0g trans)
• 5mg cholesterol
• 310mg sodium
• 22g total carbohydrate (2g fiber, 5g sugar)
• 8g protein
• 10%DV vitamin A
• 0%DV vitamin C
• 20%DV calcium
• 8%DV iron
Tip from Tester:
I had some leftover sauce that I served as a topping for steamed cauliflower. My family loved it!
Fairbank, IA
Makes 6-7 pints, or 48 or more 4-Tbsp.-size servings
Prep. Time: 45-50 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 6- or 7-qt.
13 tomatoes, peeled and seeded
1 tsp. salt
4 tsp. white vinegar
2 6½-oz. cans tomato paste
⅔ cup Louisiana Pure Hot Sauce
1 large yellow onion, chopped
1 large red onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1, or 2, hot peppers, seeded
3 banana peppers, seeded and chopped
1. Combine all ingredients in large bowl and mix well. Ladle into 6-qt., or larger, slow cooker.
2. Cook on high 1 hour, and then reduce to low for 2 hours.
3. Pour into sterilized jars and follow directions from your canner for sealing and preserving.
—— PER SERVING ——
• 25 calories (0 calories from fat)
• 0g total fat (0g saturated, 0g trans)
• 0mg cholesterol
• 140mg sodium
• 6g total carbohydrate (1g fiber, 2g sugar)
• 1g protein
• 15%DV vitamin A
• 40%DV vitamin C
• 0%DV calcium
• 2%DV iron
Tip from Tester:
When I served the salsa, I stirred in some fresh chopped cilantro to add taste and lively green color. I served it as an appetizer, and 8 people almost finished a pint jar!
Fruit Salsa
Green Bay, WI
Makes 4 cups, or 16 servings
Prep. Time: 30-45 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 2- or 3-qt.
11-oz. can mandarin oranges
8½-oz. can unsweetened sliced peaches, undrained
8-oz. can unsweetened pineapple tidbits, undrained
1 medium-sized onion, chopped
half a medium-sized green bell pepper, chopped
half a medium-sized red bell pepper, chopped
half a medium-sized yellow bell pepper, chopped
3 garlic cloves, minced
3 Tbsp. cornstarch
4 tsp. vinegar
1. Combine all ingredients in slow cooker.
2. Cover. Cook on high 2 hours, stirring occasionally.
3. Serve with baked tortilla chips.
—— PER SERVING ——
• 35 calories (0 calories from fat)
• 0 total fat (0g saturated, 0g trans)
• 0mg cholesterol
• 5mg sodium
• 8g total carbohydrate (0.5g fiber, 6g sugar)
• 0g protein
• 10%DV vitamin A
• 20%DV vitamin C
• 0%DV calcium
• 2%DV iron
Lancaster, PA
Makes 32 servings
Prep. Time: 20 minutes
Cooking Time: 5-8 hours
Ideal slow-cooker size: 4-qt.
2 29-oz. cans (about 6 cups) peaches in sugar-free syrup, diced
1 cup raisins
1 small onion, chopped
1 garlic clove, minced
1 Tbsp. ground mustard seeds
1 tsp. dried red chilies, chopped
2 oz. crystallized ginger, chopped
1 tsp. salt
¾ cup vinegar
½ cup brown sugar
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 4-6 hours.
3. Remove lid. Stir chutney. Cook on high, uncovered, an additional 1-2 hours.
—— PER SERVING ——
• 45 calories (0 calories from fat)
• 0g total fat (0g saturated, 0g trans)
• 0mg cholesterol
• 75mg sodium
• 11g total carbohydrate (1g fiber, 9g sugar)
• 0g protein
• 6%DV vitamin A
• 2%DV vitamin C
• 0%DV calcium
• 2%DV iron
Tip:
This is a great accompaniment to curried chicken or lamb.
Texas Dip
Rapid City, SD
Makes 8 servings
Prep. Time: 15-20 minutes
Cooking Time: 6 hours
Ideal slow-cooker size: 1½-qt.
1 cup onions, chopped
4-oz. can diced green chilies
16-oz. can Rotel tomatoes, diced, or 2 cups fresh tomatoes, diced
1½ cups cubed Velveeta Light cheese
1. Combine all ingredients in slow cooker.
2. Cook on low 6 hours.
—— PER SERVING ——
• 120 calories (40 calories from fat)
• 4.5 total fat (3g saturated, 0g trans)
• 20mg cholesterol
• 900mg sodium
• 11g total carbohydrate (2g fiber, 7g sugar)
• 9g protein
• 15%DV vitamin A
• 15%DV vitamin C
• 30%DV calcium
• 2%DV iron
Tip:
Serve with lowfat tortilla chips, or cut-up fresh vegetables.
Italiano Spread
Salem, OR
Makes 24 servings
Prep. Time: 20-30 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 2-qt.
2 8-oz. pkgs. fat-free cream cheese, softened
½ cup reduced-fat prepared pesto
3 medium fresh tomatoes, chopped
½ cup fresh basil, chopped
1 cup reduced fat mozzarella cheese, shredded
½ cup reduced fat Parmesan cheese, shredded
1. Spread cream cheese on bottom of slow cooker.
2. Spread pesto over cream cheese.
3. Add layer of chopped tomatoes over cream cheese and pesto.
4. Sprinkle with chopped basil.
5. Sprinkle cheeses on top of basil.
6. Cook on low 2-3 hours, or until cheese is melted.
7. Spread on baked crackers or thin slices of Italian bread.
—— PER SERVING ——
• 70 calories (25 calories from fat)
• 3g total fat (1g saturated, 0g trans)
• 10mg cholesterol
• 250mg sodium
• 4g total carbohydrate (0g fiber, 2g sugar)
• 6g protein
• 4%DV vitamin A
• 6%DV vitamin C
• 15%DV calcium
• 0%DV iron
Goshen, IN
Makes 3 cups, or 12 servings
Prep. Time: 20 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 1½-qt.
2 cups fat-free sour cream
¼ cup fat-free Miracle Whip salad dressing
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1.8-oz. envelope dry leek soup mix
¼ cup red bell pepper, minced
1. Combine all ingredients in slow cooker. Mix well.
2. Cover. Cook on high 1 hour.
3. Serve with fat-free baked tortilla chips.
—— PER SERVING ——
• 70 calories (10 calories from fat)
• 1 total fat (0.5g saturated, 0g trans)
• 5mg cholesterol
• 310mg sodium
• 11g total carbohydrate (0.5g fiber, 4g sugar)
• 3g protein
• 25%DV vitamin A
• 10%DV vitamin C
• 10%DV calcium
• 4%DV iron
Cheesy Spinach and Bacon Dip
New Ulm, MN
Makes 3½ cups, or 20 servings
Prep. Time: 20-30 minutes
Cooking Time: 1 hour
Ideal slow cooker size: 3-qt.
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 lb. Velveeta Light, or your choice of soft low-fat cheese, cut into ½" cubes
3-oz. pkg. fat-free cream cheese, softened
14½-oz. can Rotel diced tomatoes and green chilies, undrained
4 slices turkey bacon, cooked crisp
crudites
1. Combine all ingredients except bacon and crudites in slow cooker.
2. Cover. Heat on low 1 hour, or until cheeses have melted and Dip is heated through. Stir occasionally if you’re around to do so.
3. Just before serving, stir in crumbled bacon.
4. Serve warm with crudites.
—— PER SERVING ——
• 70 calories (30 calories from fat)
• 3g total fat (2g saturated, 0g trans)
• 10mg cholesterol
• 530mg sodium
• 4g total carbohydrate (1g fiber, 2g sugar)
• 6g protein
• 40%DV vitamin A
• 4%DV vitamin C
• 15%DV calcium
• 2%DV iron
Variation:
This is also tasty with half a 10-oz. package of frozen chopped spinach, thawed and squeezed dry.
Prepare an appetizer in another little slow cooker and keep your guests busy with dipping into it while you finish the final prep of the main meal.
West Liberty, OH
Makes 7-8 cups, or 28-32 servings
Prep. Time: 15-20 minutes
Cooking Time: 1 hour
Ideal slow cooker size: 3-qt.
2 14-oz. cans water-packed artichoke hearts, coarsely chopped (drain one can; stir juice from other can into Dip)
2 cups (8 oz.) shredded, low-fat part-skim mozzarella cheese
8-oz. pkg. fat-free cream cheese, softened
1 cup grated reduced-fat Parmesan cheese
½ cup shredded low-fat Swiss cheese
½ cup fat-free mayonnaise
2 Tbsp. lemon juice
2 Tbsp. fat-free plain yogurt
1 Tbsp. seasoned salt
1 Tbsp. chopped seeded jalapeño pepper
1 tsp. garlic powder
Dippers: baked tortilla chips
1. In slow cooker, combine artichoke hearts, cheeses, mayonnaise, lemon juice, yogurt, salt, jalapeño pepper, and garlic powder.
2. Cover. Cook on low 1 hour, or until cheeses are melted and Dip is heated through.
3. Serve with baked tortilla chips.
—— PER SERVING ——
• 60 calories (25 calories from fat)
• 2.5g total fat (1g saturated, 0g trans)
• 10mg cholesterol
• 320mg sodium
• 6g total carbohydrate (2g fiber, 1g sugar)
• 5g protein
• 2%DV vitamin A
• 4%DV vitamin C
• 10%DV calcium
• 0%DV iron
Variation:
Add 2 10-oz. pkgs. frozen chopped spinach, thawed and squeezed dry, to Step 1.
Steven Lantz
Denver, CO
Broccoli Cheese Dip
Hillsboro, KS
Makes 6 cups, or about 23 2-oz. servings
Prep. Time: 25-30 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 3- or 4-qt.
1 cup chopped celery
½ cup chopped onions
10-oz. pkg. frozen chopped broccoli, cooked
1 cup cooked rice
10¾-oz. can fat-free, sodium-free cream of mushroom soup
16-oz. jar fat-free cheese spread
1. Combine all ingredients in slow cooker.
2. Cover. Heat on low 2 hours.
3. Serve with snack breads or crackers.
—— PER SERVING ——
• 60 calories (15 calories from fat)
• 1.5g total fat (1g saturated, 0g trans)
• 5mg cholesterol
• 110mg sodium
• 7g total carbohydrate (0g fiber, 1g sugar)
• 6g protein
• 0%DV vitamin A
• 0%DV vitamin C
• 15%DV calcium
• 2%DV iron
Tips:
1. If you’re an onion-lover, you may want to increase the chopped onions to ¾ cup.
2. If you prefer your vegetables soft rather than crunchy, you may want to cook the onions and celery before adding them to the cooker.
Mashpee, MA
Makes 7-8 cups, or 28 2-oz. servings
Prep. Time: 15 minutes
Cooking Time: 1-4 hours
Ideal slow-cooker size: 3-qt.
2 14¾-oz. jars marinated artichoke hearts, drained
1½ cups fat-free mayonnaise
1½ cups fat-free sour cream
1 cup water chestnuts, chopped
¼ cup grated Parmesan cheese
¼ cup finely chopped scallions
1. Cut artichoke hearts into small pieces. Add mayonnaise, sour cream, water chestnuts, cheese, and scallions. Pour into slow cooker.
2. Cover. Cook on high 1-2 hours or on low 3-4 hours.
3. Serve with crackers or crusty French bread.
—— PER SERVING ——
• 60 calories (20 calories from fat)
• 2.5g total fat (0g saturated, 0g trans)
• 5mg cholesterol
• 240mg sodium
• 8g total carbohydrate (2g fiber, 2g sugar)
• 2g protein
• 0%DV vitamin A
• 10%DV vitamin C
• 4%DV calcium
• 0%DV iron
Tomato-Zucchini Ratatouille
Angola, IN
Makes about 3½ cups, or 13 servings
Prep. Time: 20-30 minutes
Cooking Time: 7-8 hours
Ideal slow cooker size: 4-qt.
1½ cups chopped onion
6-oz. can tomato paste
1 Tbsp. olive oil
2 minced cloves garlic (1 tsp.)
1½ tsp. crushed dried basil
½ tsp. dried thyme
15-oz. can chopped low-sodium tomatoes, with juice drained but reserved
1 large zucchini, halved lengthwise and sliced thin
salt and pepper to taste, optional
26 slices French bread, or baguette
1. Mix all ingredients in slow cooker, except bread.
2. Cover. Cook on low 7-8 hours.
3. If mixture is stiffer than you wish, stir in some reserved tomato juice.
4. Serve hot or cold on top of French bread or baguette slices.
—— PER SERVING ——
• 230 calories (20 calories from fat)
• 2.5g total fat (0.5g saturated, 0g trans)
• 0mg cholesterol
• 570mg sodium
• 44g total carbohydrate (3g fiber, 5g sugar)
• 9g protein
• 10%DV vitamin A
• 20%DV vitamin C
• 6%DV calcium
• 20%DV iron
Mexican Dip
Holland, OH
Makes 15 servings
Prep. Time: 15-20 minutes
Ideal slow-cooker size: 3-qt.
1 lb. low-fat ground beef, or turkey
8-oz. pkg. no-fat Mexican cheese, grated
16-oz. jar mild, thick and chunky picante salsa, or thick and chunky salsa
16-oz. can vegetarian refried beans
1. Brown meat in nonstick skillet. Do not drain.
2. Add remaining ingredients to meat in skillet. Stir until mixed and hot.
3. Keep warm in slow cooker. Serve with lowfat tortilla chips.
—— PER SERVING ——
• 110 calories (25 calories from fat)
• 3g total fat (1g saturated, 0g trans)
• 15mg cholesterol
• 400mg sodium
• 7g total carbohydrate (2g fiber, 1g sugar)
• 12g protein
• 6%DV vitamin A
• 8%DV vitamin C
• 25%DV calcium
• 8%DV iron
Turkey Meatballs in Cranberry Barbecue Sauce
East Earl, PA
Makes 12 servings
Prep. Time: 30-45 minutes
Cooking Time: 3½ hours
Ideal slow cooker size: 3-qt.
16-oz. can jellied cranberry sauce
½ cup barbecue sauce
1 egg white
1 lb. 95% fat-free ground turkey
1 green onion with top, sliced
2 tsp. grated orange peel
1 tsp. reduced-sodium soy sauce
¼ tsp. black pepper
⅛ tsp. ground red pepper, optional
1. Combine cranberry sauce and barbecue sauce in slow cooker.
2. Cover. Cook on high 20-30 minutes until cranberry sauce is melted and mixture is hot, stirring every 10 minutes.
3. Meanwhile, place egg white in medium bowl and beat lightly. Add remainder of ingredients, mixing well with hands until well blended. Shape into 24 balls.
4. Spray large nonstick skillet with nonstick cooking spray. Add meatballs to skillet and cook over medium heat 8-10 minutes, or until meatballs are no longer pink in center, carefully turning to brown evenly.
5. Add to heated sauce in slow cooker. Stir gently to coat evenly with sauce.
6. Reduce heat to low. Cover. Cook 3 hours.
7. When ready to serve, transfer meatballs to serving plate. Garnish if desired. Serve with decorative picks.
—— PER SERVING ——
• 130 calories (15 calories from fat)
• 2g total fat (0.5g saturated, 0g trans)
• 25mg cholesterol
• 190mg sodium
• 19g total carbohydrate (1g fiber, 12g sugar)
• 8g protein
• 0%DV vitamin A
• 2%DV vitamin C
• 0%DV calcium
• 4%DV iron
A slow cooker is great for taking food to a potluck supper, even if you didn’t prepare it in the cooker.
Irma H. Schoen, Windsor, CT
Hot Hamburger Dip
Weskan, KS
Makes 12 servings
Prep. Time: 20 minutes
Cooking time: 2 hours
Ideal slow-cooker size: 4- or 5-qt.
½ lb. lean ground beef
2 small onions, chopped
½ lb. Velveeta Light cheese, cubed
10-oz. can green chilies and tomatoes
2 tsp. Worcestershire sauce
½ tsp. chili powder
1 tsp. garlic powder
½ tsp. black pepper
10¾-oz. can low-sodium tomato soup
10¾-oz. can 98% fat-free mushroom soup
1. Brown beef and onions in nonstick skillet. Place in slow cooker. Drain off drippings.
2. Add remaining ingredients to cooker and stir well.
3. Cover. Cook on low until cheese is melted, about 2 hours.
—— PER SERVING ——
• 110 calories (40 calories from fat)
• 4.5g total fat (2.5g saturated, 1g trans)
• 15mg cholesterol
• 620mg sodium
• 9g total carbohydrate (0g fiber, 3g sugar)
• 8g protein
• 6%DV vitamin A
• 6%DV vitamin C
• 15%DV calcium
• 4%DV iron
Moore, OK
Makes 20 servings
Prep. Time: 10-15 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 2-qt.
3 8-oz. pkgs. fat-free cream cheese, softened
½ cup Egg Beaters
2 tsp. low-sodium chicken bouillon
½ cup hot water
4-oz. can green chilies, chopped
½-1½ tsp. chili powder, depending upon how much heat you enjoy
½ tsp., or less, hot sauce, optional
1 cup cooked skinless chicken breast, chopped
1. Combine all ingredients in slow cooker until smooth.
2. Cook on high 1 hour.
3. Turn to low to keep warm while serving.
4. Serve with baked tortilla chips or crackers, or crudités.
—— PER SERVING ——
• 50 calories (5 calories from fat)
• 0.5g total fat (0g saturated, 0g trans)
• 10mg cholesterol
• 280mg sodium
• 3g total carbohydrate (0g fiber, 2g sugar)
• 8g protein
• 2%DV vitamin A
• 2%DV vitamin C
• 10%DV calcium
• 2%DV iron
Chicken Cheese Dip
Ardmore, OK
Makes 10 servings
Prep. Time: 15 minutes
Cooking Time: 1-2 hours
Ideal slow-cooker size: 1- or 1½ qt.
½ lb. Velveeta cheese
12-oz. can tomatoes with chilies
1 cup cooked skinless chicken breast, diced and shredded
½ cup bell peppers, chopped
1. Cube cheese.
2. Combine cheese, tomatoes, chicken, and peppers in slow cooker.
3. Cook on low 1-2 hours.
4. Serve with baked chips.
—— PER SERVING ——
• 270 calories (45 calories from fat)
• 5g total fat (2g saturated, 0g trans)
• 30mg cholesterol
• 830mg sodium
• 43g total carbohydrate (4g fiber, 2g sugar)
• 15g protein
• 8%DV vitamin A
• 10%DV vitamin C
• 20%DV calcium
• 6%DV iron
Tips:
1. To add color, use a mixture of chopped red, yellow, and green bell peppers.
2. For a thicker dip, drain tomatoes with chilies before mixing them in.
Buffalo Chicken Dip
Clifton Park, NY
Makes 3-4 cups, 12-16 servings
Prep. Time: 30-40 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 2- to 3-qt.
8-oz. pkg. fat-free cream cheese, softened
½ cup fat-free bleu cheese dressing
½ cup bleu cheese crumbles
½ cup buffalo wing sauce (I use Anchor Bar Buffalo Wing Sauce)
1 lb. boneless skinless chicken breasts, cooked and shredded
celery sticks and/or your favorite baked chips
1. Mix cream cheese, dressing, blue cheese crumbles, and sauce in slow cooker.
2. Stir in chicken.
3. Cover. Heat on low 1 hour, or until cheeses melt and Dip is heated through. Stir several times during the hour if you’re home and able to do so.
4. Serve warm with celery sticks and/or your favorite baked chips.
—— PER SERVING ——
• 70 calories (20 calories from fat)
• 2g total fat (1g saturated, 0g trans)
• 20mg cholesterol
• 450mg sodium
• 4g total carbohydrate (0g fiber, 2g sugar)
• 9g protein
• 4%DV vitamin A
• 0%DV vitamin C
• 8%DV calcium
• 2%DV iron
Schererville, IN
Makes 12 servings
Prep. Time 5 minutes
Cooking Time: 1-2 hours
Ideal slow-cooker size: 3-qt.
14-oz. jar currant jelly
¼ cup prepared mustard
3 Tbsp. dry sherry
¼ tsp. ground allspice
30-oz. can unsweetened pineapple chunks
6-oz. pkg. low-sodium cocktail franks
1. Melt jelly in slow cooker turned on high. Stir in seasonings until blended.
2. Drain pineapple chunks and any liquid in cocktail franks package. Discard juice. Gently stir pineapple and franks into slow cooker.
3. Cover. Cook on low 1-2 hours.
—— PER SERVING ——
• 160 calories (40 calories from fat)
• 4g total fat (2g saturated, 0g trans)
• 10mg cholesterol
• 170mg sodium
• 28g total carbohydrate (0.5g fiber, 25g sugar)
• 2g protein
• 0%DV vitamin A
• 0%DV vitamin C
• 2%DV calcium
• 4%DV iron
Hot Crab Dip
Joplin, MO
Makes 5 cups
Prep. Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 2-qt.
⅓ cup salsa
½ cup fat-free milk
2 8-oz. pkgs. imitation crabmeat, flaked finely
¾ cup green onions, thinly sliced
4-oz. can chopped green chilies
3 8-oz. pkgs. fat-free cream cheese, cubed
10 ozs. stone wheat crackers
1. Spray slow cooker with fat-free cooking spray.
2. Mix salsa and milk in cooker.
3. Stir in all remaining ingredients except crackers.
4. Cover. Cook on low 3-4 hours.
5. Stir approximately every half hour.
6. Serve with crackers or raw vegetables.
—— PER SERVING ——
• 520 calories (110 calories from fat)
• 12g total fat (3g saturated, 0g trans)
• 55mg cholesterol
• 1410mg sodium
• 65g total carbohydrate (8g fiber, 4g sugar)
• 38g protein
• 20%DV vitamin A
• 10%DV vitamin C
• 35%DV calcium
• 15%DV iron
Seafood Dip
Stephens City, VA
Makes 24 servings of 2 Tbsp. each
Prep. Time: 5-10 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 3½-qt.
10-oz. pkg. fat-free cream cheese
8-oz. pkg. imitation crab strands
2 Tbsp. onion, finely chopped
4-5 drops hot sauce
¼ cup walnuts, finely chopped
1 tsp. paprika
1. Blend all ingredients except nuts and paprika until well mixed.
2. Spread in slow cooker. Sprinkle with nuts and paprika.
3. Cook on low 3 hours.
—— PER SERVING ——
• 70 calories (10 calories from fat)
• 1.5g total fat (0g saturated, 0g trans)
• 5mg cholesterol
• 370mg sodium
• 7g total carbohydrate (0g fiber, 3g sugar)
• 7g protein
• 6%DV vitamin A
• 0%DV vitamin C
• 4%DV calcium
• 0%DV iron
Tip:
Serve with crackers.
Pittsboro, NC
Makes 3-4 cups dip or 24 servings
Prep. Time: 20-30 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 2-qt.
1 slice lean turkey bacon
3 medium-sized onions, chopped
1 garlic clove, minced
4 jumbo shrimp, peeled and deveined
1 medium-sized tomato, peeled and chopped
3 cups low-fat Monterey Jack cheese, shredded
4 drops Tabasco sauce
⅛ tsp. cayenne pepper
dash of black pepper
1. Cook bacon until crisp. Drain on paper towel. Cut fine.
2. Sauté onion and garlic in bacon drippings. Drain on paper towel.
3. Coarsely chop shrimp.
4. Combine all ingredients in slow cooker.
5. Cover. Cook on low 1 hour, or until cheese is melted. Thin with milk if too thick.
6. Serve with chips.
—— PER SERVING ——
• 130 calories (5 calories from fat)
• 0.5g total fat (0g saturated, 0g trans)
• 10mg cholesterol
• 520mg sodium
• 12g total carbohydrate (1g fiber, 4g sugar)
• 18g protein
• 10%DV vitamin A
• 0%DV vitamin C
• 60%DV calcium
• 2%DV iron
Spiced Pear Butter
Plano, Il
Makes 2 pints
Prep. Time: 25-30 minutes
Cooking Time: 1 hour
Cooling Time: 13 hours
Ideal slow-cooker size: 5-qt.
10 large, well-ripened pears (4 lbs.)
2 Tbsp. frozen orange juice concentrate
2 cups sugar
1 tsp. ground cinnamon
1 tsp. ground cloves
½ tsp. ground allspice
1. Peel and quarter pears. Place in slow cooker.
2. Cover. Cook on low 12 hours. Drain thoroughly and then discard liquid.
3. Mash or purée pears. Add remaining ingredients. Mix well and return to slow cooker.
4. Cover. Cook on high 1 hour.
5. Place in hot sterile jars and process according to canner manufacturer’s instructions.
—— PER SERVING ——
• 100 calories (0 calories from fat)
• 0g total fat (0g saturated, 0g trans)
• 0mg cholesterol
• 0mg sodium
• 26g total carbohydrate (2g fiber, 23g sugar)
• 0g protein
• 0%DV vitamin A
• 0%DV vitamin C
• 0%DV calcium
• 0%DV iron
Tip:
If the butter is too soupy after cooking on low 12 hours, you may want to cook it uncovered during Step 4 in order to create a stiffer consistency.
Saucy Pear Butter
Gulfport, MI
Makes 6 pints
Prep. Time: 5 minutes
Cooking Time: 10-12 hours
Ideal slow-cooker size: 5-qt.
8 cups pear sauce
3 cups brown sugar
1 Tbsp. lemon juice
1 Tbsp. cinnamon
1. Combine all ingredients in slow cooker.
2. Cover. Cook on high 10-12 hours.
—— PER SERVING ——
• 40 calories (0 calories from fat)
• 0g total fat (0g saturated, 0g trans)
• 0mg cholesterol
• 0mg sodium
• 10g total carbohydrate (0g fiber, 10g sugar)
• 0g protein
• 0%DV vitamin A
• 0%DV vitamin C
• 0%DV calcium
• 0%DV iron
Tip:
To make pear sauce, peel, core, and slice 12 large, well-ripened pears. Place in slow cooker with ¾ cup water. Cover and cook on low 8-10 hours, or until very soft. Stir to blend.
Chunky Sweet Spiced Apple Butter
Harrisonburg, VA
Makes 4 cups, or 64 1 Tbsp. servings
Prep. Time: 20 minutes
Cooking Time: 8 hours
Ideal slow-cooker size: 2- or 3-qt.
4 cups (about 1¼ lbs.) peeled, chopped Granny Smith apples
¾ cup packed dark brown sugar
2 Tbsp. balsamic vinegar
¼ stick (2 Tbsp.) butter, divided
1 Tbsp. ground cinnamon
½ tsp. salt
¼ tsp. ground cloves
1½ tsp. vanilla
1. Combine apples, sugar, vinegar, 1 Tbsp. butter, cinnamon, salt, and cloves in slow cooker.
2. Cover. Cook on low 8 hours.
3. Stir in remaining 1 Tbsp. butter and vanilla.
4. Cool completely before serving, storing, or giving away.
—— PER SERVING ——
• 15 calories (0 calories from fat)
• 0g total fat (0g saturated, 0g trans)
• 0mg cholesterol
• 20mg sodium
• 4g total carbohydrate (0g fiber, 3g sugar)
• 0g protein
• 0%DV vitamin A
• 0%DV vitamin C
• 0%DV calcium
• 0%DV iron
Apple Butter – for Your Toast
Seminole, OK
Makes 8 pints
Prep. Time: 30-45 minutes
Cooking Time: 4-5 hours
Ideal slow-cooker size: 5- or 6-qt.
108-oz. can (#8 size) unsweetened applesauce
2 cups cider
1 Tbsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves, or 1 tsp. ground nutmeg, optional
1. Combine applesauce and cider in slow cooker.
2. Cover. Cook on high 3-4 hours.
3. Add spices.
4. Cover. Cook 1 hour more.
5. Sterilize cup- or pint-size jars. Heat lids.
6. Fill jars with apple butter. Clean rims with damp paper towel. Put on lids.
7. Place in canner and cook according to manufacturer’s instructions.
—— PER SERVING ——
• 180 calories (0 calories from fat)
• 0g total fat (0g saturated, 0g trans)
• 0mg cholesterol
• 15mg sodium
• 46g total carbohydrate (5g fiber, 38g sugar)
• 1g protein
• 0%DV vitamin A
• 60%DV vitamin C
• 2%DV calcium
• 4%DV iron
Notes:
1. This is better than any air freshener. When anyone comes home I receive a hug and then a question: “Where’s the toast?”
2. It also tastes wonderful on plain yogurt!