appetizers, snacks, and beverages

Lightly spray a 2-cup heatproof glass measuring cup with cooking spray. Put the sun-dried tomatoes, 1 cup grape tomatoes, the onion, water, and garlic in the measuring cup. Place the measuring cup in the slow cooker. Cook, covered, on low for 3½ to 4 hours or on high for 1 hour 45 minutes to 2 hours, or until the sun-dried tomatoes are very soft.

Carefully remove the measuring cup from the slow cooker. Pour the mixture into a shallow dish, such as a pie pan. To serve at room temperature, let stand for about 1 hour. To serve chilled, cover and refrigerate for 1 to 2 hours. The tapenade will thicken as it cools.

Just before serving, stir in the remaining ingredients except the tuna. Gently fold in the tuna.

per serving

Calories 65

Total Fat 4.5 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 3.0 g

Cholesterol 4 mg

Sodium 84 mg

Carbohydrates 5 g

Fiber 1 g

Sugars 2 g

Protein 3 g

Dietary Exchanges

1 vegetable, 1 fat

baba ghanoush

serves 10

¼ cup per serving

slow cooker size/shape

3- to 4½-quart round or oval

slow cooking time

3 to 3½ hours on low plus 3 to 3½ hours on low

When slow cooked, baba ghanoush (bah-bah gah-NOOSH) has a very mild flavor. If you want a hint of the smokiness of grilled or roasted eggplant, simply add a touch of smoked paprika to this Middle Eastern favorite. Serve it with toasted whole-grain pita wedges or crudités.

Cooking spray

2 pounds eggplant (Japanese preferred), peeled, seeded if using large varieties, and cut into 1-inch cubes

½ cup water

¼ cup fresh mint

2 tablespoons tahini

2 tablespoons fresh lime juice

1 medium garlic clove, chopped

½ teaspoon smoked paprika (optional)

¼ teaspoon salt

Pomegranate seeds (optional)

1 tablespoon olive oil (extra virgin preferred) (optional)

Lightly spray the slow cooker with cooking spray. Put the eggplant and water in the slow cooker. Cook, covered, on low for 3 to 3½ hours. Quickly stir once and re-cover the slow cooker. Cook for 3 to 3½ hours. Using a slotted spoon, transfer the eggplant to a food processor or blender. Discard the cooking liquid.

Add the mint, tahini, lime juice, garlic, paprika, and salt to the eggplant. Process until smooth and creamy. Transfer to a serving bowl. Serve garnished with the pomegranate seeds and/or drizzled with the oil. Refrigerate any leftovers in an airtight container for up to two days.

cook’s tip on tahini: Tahini is a paste made from sesame seeds. Look for it in the condiment or ethnic-food sections in the grocery store.

per serving

Calories 38

Total Fat 1.5 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 0.5 g

Cholesterol 0 mg

Sodium 62 mg

Carbohydrates 5 g

Fiber 3 g

Sugars 2 g

Protein 1 g

Dietary Exchanges

1 vegetable, ½ fat

per serving (with optional ingredients)

Calories 50

Total Fat 3.0 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 1.5 g

Cholesterol 0 mg

Sodium 62 mg

Carbohydrates 5 g

Fiber 3 g

Sugars 2 g

Protein 1 g

Dietary Exchanges

1 vegetable, ½ fat

curried garlic-bean spread

serves 12

¼ cup per serving

slow cooker size/shape

1½- to 2½-quart round or oval

slow cooking time

4 to 6 hours on low, OR

2 to 3 hours on high

Curry and garlic flavor this versatile bean mixture, which can be served warm or at room temperature as a spread on whole-grain crackers or as a dip with fresh vegetables. It’s also a great sandwich spread or filling for whole-grain pita pockets.

1 cup dried Great Northern beans (about 8 ounces), sorted for stones and shriveled beans, rinsed, and drained

3 cups water

1 large onion, coarsely chopped

4 large garlic cloves, minced

1½ teaspoons curry powder

1 teaspoon paprika

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

¼ teaspoon pepper

Fill a small saucepan three-fourths full of water (not the 3 cups in the ingredients list). Bring to a boil over high heat. Stir in the beans. Return to a boil. Reduce the heat and simmer for 15 minutes. Pour the beans into a colander and rinse.

Pour the beans into the slow cooker. Add the remaining ingredients, stirring to combine. Cook, covered, on low for 4 to 6 hours or on high for 2 to 3 hours, or until the beans are tender.

Using a slotted spoon, transfer the mixture to a food processor or blender. Process until almost smooth but retaining some texture. Transfer to a medium bowl. If serving at room temperature, let stand for 1 hour. To serve chilled, cover and refrigerate for at least 30 minutes. The spread will keep well for up to three days in the refrigerator.

per serving

Calories 54

Total Fat 0.5 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0 mg

Sodium 4 mg

Carbohydrates 10 g

Fiber 3 g

Sugars 1 g

Protein 3 g

Dietary Exchanges

½ starch

smoky red bell pepper hummus

serves 8

¼ cup per serving (plus 4½ cups chickpeas remaining)

slow cooker size/shape

3- to 4½-quart round or oval

slow cooking time

10 hours on low

Slow cooking the chickpeas results in extra creaminess, so we went ahead and called for cooking a pound of them, even though you need about a third of that for this Middle Eastern spread. Serve the hummus on whole-grain pita wedges or with crudités, then enjoy the bonus chickpeas in soups, stews, and green salads.

1 pound dried chickpeas, sorted for stones and shriveled chickpeas, rinsed, and drained

6 cups water

3 tablespoons sesame seeds, dry roasted

3 tablespoons fresh lemon juice

2 tablespoons fat-free plain Greek yogurt

3 tablespoons water

1 teaspoon olive oil and 1 teaspoon olive oil (extra virgin preferred), divided use

2 medium garlic cloves, minced

2 medium strips of lemon peel (each about 3 inches by ½ inch)

¼ to ½ teaspoon smoked paprika

¼ teaspoon salt

1 medium roasted red bell pepper, quartered, drained if bottled

Fill a large saucepan three-fourths full of water (not the 6 cups in the ingredients list). Bring to a boil over high heat. Stir in the chickpeas. Return to a boil. Reduce the heat and simmer for 15 minutes. Pour the chickpeas into a colander and rinse.

Pour the chickpeas into the slow cooker. Pour in the 6 cups water. Cook, covered, on low for 10 hours, adding more water if needed to keep the chickpeas covered. Be sure to quickly add the water and re-cover the slow cooker each time.

Measure out 2 cups of the cooked chickpeas for the hummus. Transfer the remaining 4½ cups to an airtight container and refrigerate for up to three days or freeze for up to six months for other uses.

To prepare the hummus, process the sesame seeds in a food processor or blender for 30 seconds. Add, in order, the lemon juice, yogurt, remaining 3 tablespoons water, 1 teaspoon oil, garlic, lemon peel, paprika, salt, 2 cups cooked chickpeas, and roasted pepper. Process until smooth.

Serve warm or transfer to an airtight container and cover and refrigerate until serving time. Just before serving, drizzle the hummus with the remaining 1 teaspoon oil.

cook’s tip on roasted bell peppers: To prepare roasted bell peppers, preheat the broiler. Spray a broiler pan and rack with cooking spray. Broil the bell pepper on the broiler pan about 4 inches from the heat, turning until the pepper is charred all over. Put the pepper in a small bowl and let stand, covered, for at least 5 minutes. (It won’t hurt the pepper to stand for as long as 20 minutes.) Rinse the pepper with cold water, removing and discarding the blackened skin, ribs, seeds, and stem. Blot the pepper dry.

cook’s tip on dry-roasting seeds: To dry-roast seeds, such as the sesame seeds here, put them in a single layer in a small skillet. Cook over medium heat for about 4 minutes, or until the seeds darken and begin to pop, stirring frequently. Remove them from the skillet so they don’t burn.

per serving

Calories 109

Total Fat 4.5 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 2.0 g

Cholesterol 0 mg

Sodium 80 mg

Carbohydrates 13 g

Fiber 4 g

Sugars 3 g

Protein 5 g

Dietary Exchanges

1 starch, ½ very lean meat, ½ fat

gingered pear and apricot dip

serves 8

¼ cup per serving

slow cooker size/shape

3- to 4½-quart round or oval

slow cooking time

3 to 3½ hours on low

You’re in for a real treat with this dip made of bits of pears swimming in a sweet apricot and fresh ginger sauce. Use banana or pear slices for dipping, or spoon the mixture onto baked sweet potatoes or winter squash.

Cooking spray

2 medium, very firm (unripe) pears, peeled and diced

½ cup all-fruit apricot spread

1 teaspoon grated peeled gingerroot

Lightly spray a 2-cup heatproof glass measuring cup with cooking spray. Put the pears in the measuring cup. Spoon the fruit spread on top. Cook, covered, on low for 3 to 3½ hours, or until the pears are just tender.

Carefully remove the measuring cup from the slow cooker. Pour the dip into a shallow bowl. Let stand for 1 hour, or until room temperature. Stir in the gingerroot.

cook’s tip: If you use ripe pears, the dip will be mushy rather than slightly chunky.

per serving

Calories 66

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0 mg

Sodium 1 mg

Carbohydrates 17 g

Fiber 1 g

Sugars 12 g

Protein 0 g

Dietary Exchanges

1 fruit

artichoke-spinach “mini wraps”

serves 10

5 mini wraps per serving

slow cooker size/shape

3- to 4½-quart round or oval

slow cooking time

3½ to 4 hours on low plus 5 minutes on high, OR

1 hour 45 minutes to 2 hours on high plus 5 minutes on high

Whether you’re having guests over or simply feel like making a little something special, try these creamy mini wraps. Slow cook the artichoke-spinach mixture, spoon a small amount onto spinach leaves, fold the sides over, and enjoy.

Cooking spray

1 teaspoon olive oil

1 medium onion, chopped

2 medium garlic cloves, minced

1 14-ounce can artichoke hearts, drained and chopped

1 teaspoon dried oregano, crumbled

4 ounces spinach (about 4 cups), coarsely chopped

2 tablespoons light mayonnaise

1 tablespoon plus 2 teaspoons olive oil (extra virgin preferred)

¼ cup shredded or grated Parmesan cheese

50 medium to large spinach leaves, stems discarded

Lightly spray the slow cooker and a 2-cup heatproof glass measuring cup with cooking spray. Set aside.

In a medium nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently. Stir in the garlic and cook for 15 seconds, stirring constantly. Remove from the heat.

Stir in the artichokes and oregano. Spoon into the measuring cup. Place in the slow cooker. Cook, covered, on low for 3½ to 4 hours or on high for 1 hour 45 minutes to 2 hours, or until the onion is very soft.

Quickly and carefully spoon the artichoke mixture into the center of the slow cooker. Stir in the spinach and mayonnaise and re-cover the slow cooker. If using the low setting, change it to high. Cook for 5 minutes. Stir in the remaining 1 tablespoon plus 2 teaspoons oil. Transfer the mixture to a shallow serving dish. Sprinkle with the Parmesan.

Spoon 1 teaspoon of the artichoke mixture onto each spinach leaf. Fold the sides toward the center so they overlap slightly and form mini wraps.

per serving

Calories 68

Total Fat 4.0 g

Saturated Fat 1.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 2.5 g

Cholesterol 2 mg

Sodium 180 mg

Carbohydrates 6 g

Fiber 2 g

Sugars 2 g

Protein 3 g

Dietary Exchanges

1 vegetable, 1 fat

smoked turkey meatballs

serves 12

3 meatballs per serving

slow cooker size/shape

1½- to 2½-quart round or oval

slow cooking time

4 to 6 hours on low, OR

2 to 3 hours on high

Shredded vegetables help moisten the lean ground turkey in these baby meatballs, which are cooked in a maple-sweetened barbecue-like sauce.

meatballs

1 pound ground skinless turkey breast

½ cup shredded carrot

½ cup shredded zucchini

2 large shallots or ½ medium onion, minced

¼ cup plain panko (Japanese bread crumbs)

1 tablespoon smoked paprika

2 large garlic cloves, minced

¼ teaspoon salt

¼ teaspoon pepper

1 large egg white, lightly beaten with a fork

sauce

1 8-ounce can no-salt-added tomato sauce

1½ tablespoons pure maple syrup

1 tablespoon smoked paprika

1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use

In a large bowl, using your hands or a spoon, gently combine all the meatball ingredients except the egg white. Don’t overwork the mixture or it will become too compact and the meatballs will be heavy. Gently work in the egg white. Shape into 36 1-inch balls (about 1 tablespoon each). Place on a large baking sheet so they don’t touch. Refrigerate for 15 to 30 minutes, or until chilled.

Meanwhile, in a small bowl, whisk together the sauce ingredients. Set aside.

When the meatballs have chilled, heat 1 teaspoon oil in a large nonstick skillet over medium heat, swirling to coat the bottom. Cook half the meatballs for 3 to 4 minutes, or until browned on all sides, adjusting the heat as necessary. Transfer to the slow cooker. Repeat with the remaining 1 teaspoon oil and remaining meatballs.

Pour the tomato sauce mixture into the skillet. Bring to a boil on high, scraping to dislodge any browned bits. Pour over the meatballs. Cook, covered, on low for 4 to 6 hours or on high for 2 to 3 hours, or until the meatballs are no longer pink in the center.

cook’s tip on making meatballs: To save time and keep meatballs uniform in size, use a spring-loaded ice cream scoop to form them. For this recipe, try a #60 scoop; it holds about 1 tablespoon.

per serving

Calories 78

Total Fat 1.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 0.5 g

Cholesterol 23 mg

Sodium 81 mg

Carbohydrates 6 g

Fiber 1 g

Sugars 3 g

Protein 10 g

Dietary Exchanges

½ other carbohydrate, 1½ lean meat

pork and water chestnut mini phyllo tarts

serves 15

3 mini tarts per serving

slow cooker size/shape

3- to 4½-quart round or oval

slow cooking time

3 hours on low plus 1 minute on low, OR

1½ hours on high plus 1 minute on high

Do you sometimes wonder what you could do with those petite phyllo shells in the frozen food section of your supermarket? Put an Asian spin on them with this sweet-and-spicy filling of ground pork, cabbage, and fresh ginger.

Cooking spray

1 teaspoon canola or corn oil

8 ounces lean ground pork

1 small onion (yellow preferred), finely chopped

4 cups finely shredded cabbage

4 ounces canned water chestnuts, drained and diced

½ cup matchstick-size carrot strips, chopped

½ cup snipped fresh cilantro (optional)

2 tablespoons sugar

2 tablespoons soy sauce (lowest sodium available)

1½ to 2 tablespoons grated peeled gingerroot

¼ teaspoon crushed red pepper flakes, or to taste

45 frozen mini phyllo shells (3 1.90-ounce boxes), thawed

Lightly spray the slow cooker and a 2-cup heatproof glass measuring cup with cooking spray. Set aside.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the pork and onion for 3 minutes, or until the pork is browned on the outside and no longer pink in the center, stirring frequently to turn and break up the pork. Transfer to the measuring cup. Place in the slow cooker. Cook, covered, on low for 3 hours or on high for 1½ hours, or until the onion is very soft.

Carefully remove the cup. Quickly pour the pork mixture into the slow cooker. Stir in the remaining ingredients except the phyllo shells. Cook for 1 minute, or until the cabbage is slightly wilted, stirring frequently. If serving immediately, spoon the filling into the phyllo shells. To serve while the filling is still hot but not immediately, spoon the hot filling into a serving bowl, surround the bowl with the shells, and let your guests fill the shells. (If you fill the shells too soon, they will become soggy.)

cook’s tip: To save prep time, purchase packages of already cut matchstick-size carrots and shredded cabbage.

per serving

Calories 110

Total Fat 5.5 g

Saturated Fat 1.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 2.5 g

Cholesterol 10 mg

Sodium 107 mg

Carbohydrates 11 g

Fiber 1 g

Sugars 3 g

Protein 3 g

Dietary Exchanges

½ starch, 1 vegetable, 1 fat

open-face empanadas

serves 12

2 wraps per serving

slow cooker size/shape

1½- to 2½-quart round or oval

slow cooking time

6 to 8 hours on low, OR

2½ to 4 hours on high

Like traditional empanadas, these are filled with ground beef seasoned with cumin and cinnamon and accented with raisins and almonds. Instead of fatty pastry dough, though, healthy lettuce leaves keep all the goodness inside. For a fun, do-it-yourself appetizer, serve the empanada filling in a festive bowl surrounded by the lettuce leaves, and let everyone fill and wrap their own empanadas. (See photo insert.)

1 pound extra-lean ground beef

1 large onion, chopped

1 medium green bell pepper, chopped

3 large garlic cloves, minced

1 14.5-ounce can no-salt-added diced tomatoes, undrained

¹/3 cup dark raisins

1 tablespoon no-salt-added tomato paste

2 teaspoons ground cumin

½ teaspoon ground cinnamon

¼ teaspoon salt

¹/8 teaspoon pepper

¹/3 cup slivered almonds

12 leaves of leaf lettuce, halved lengthwise

Heat a large nonstick skillet over medium-high heat. Cook the beef for 3 minutes, or until no longer pink on the outside, stirring occasionally to turn and break up the beef. Drain if necessary.

Stir in the onion, bell pepper, and garlic. Cook for 2 minutes, or until the beef is browned and the onion and bell pepper are beginning to soften, stirring occasionally. Transfer to the slow cooker.

Stir in the tomatoes with liquid, raisins, tomato paste, cumin, cinnamon, salt, and pepper. Cook, covered, on low for 6 to 8 hours or on high for 2½ to 4 hours, or until the beef is no longer pink in the center and the mixture is bubbling.

Stir in the almonds. Spoon about 3 tablespoons empanada mixture down the center of each lettuce leaf half and roll up jelly-roll style.

per serving

Calories 103

Total Fat 3.5 g

Saturated Fat 1.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 1.5 g

Cholesterol 21 mg

Sodium 91 mg

Carbohydrates 9 g

Fiber 2 g

Sugars 5 g

Protein 10 g

Dietary Exchanges

½ other carbohydrate, 1 lean meat

pistachio and pumpkin seed snack mix

serves 12

¹/3 cup per serving

slow cooker size/shape

3- to 4½-quart round or oval

slow cooking time

2 hours on low, OR

1 hour on high

Who doesn’t like a little something crunchy in the middle of the day? Keep a few single-serving bags of this snack mix in your desk drawer or pack some for a treat in a brown-bag lunch.

Cooking spray

2 tablespoons canola or corn oil

2 teaspoons smoked paprika

2 teaspoons yellow or Dijon mustard

2 teaspoons Worcestershire sauce (lowest sodium available)

½ teaspoon ground cumin

½ teaspoon garlic powder

¹/8 teaspoon ground chipotle powder or cayenne

3 cups wheat snack-mix-type cereal squares

½ cup unsalted shelled pistachios or slivered almonds

¹/3 cup unsalted pumpkin seeds with shells

¹/8 teaspoon salt

Lightly spray the slow cooker with cooking spray. Set aside.

In a small bowl, whisk together the oil, paprika, mustard, Worcestershire sauce, cumin, garlic powder, and chipotle powder.

Put the cereal, pistachios, and pumpkin seeds in a large bowl. Add the oil mixture, stirring until well blended. Transfer to the slow cooker.

Cook, covered, on low for 2 hours, stirring every 40 minutes, or on high for 1 hour, stirring every 20 minutes, or just until the cereal is beginning to lightly brown.

Spread the mix in a single layer on a baking sheet. Sprinkle with the salt. Let stand for 2 hours (this is very important) so the flavors blend and the mix cools completely and “crisps up.” Store the cooled mix in an airtight container for up to two weeks.

per serving

Calories 127

Total Fat 6.5 g

Saturated Fat 1.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.0 g

Monounsaturated Fat 3.5 g

Cholesterol 0 mg

Sodium 135 mg

Carbohydrates 15 g

Fiber 3 g

Sugars 2 g

Protein 4 g

Dietary Exchanges

1 starch, 1 fat

hot pomegranate-cherry cider

serves 8

1 cup per serving

slow cooker size/shape

3- to 4½-quart round or oval

slow cooking time

4 hours 45 minutes to 5 hours 45 minutes on low plus 15 minutes on low, OR 2 hours 15 minutes to 2 hours 45 minutes on high plus 15 minutes on high

Serve this delicious autumn treat in clear glass mugs so the light ruby color will shine through.

6 cups unsweetened apple cider or apple juice

2 cups pomegranate-cherry juice or other pomegranate juice blend

2 tablespoons sugar (optional)

3 cinnamon sticks (each about 3 inches long)

8 whole cloves

¹/8 to ¼ teaspoon anise seed

1 medium lemon, cut crosswise into ¹/8-inch slices

In the slow cooker, stir together the cider, pomegranate-cherry juice, sugar, and cinnamon sticks.

Put the cloves and anise seed in the center of a 4-inch-square piece of cheesecloth. Bring the ends together to make a bag. Tie it securely with kitchen twine. Add to the slow cooker. Cook, covered, on low for 4 hours 45 minutes to 5 hours 45 minutes, or on high for 2 hours 15 minutes to 2 hours 45 minutes.

Quickly stir in the lemon slices and re-cover the slow cooker. Cook for 15 minutes. Discard the cinnamon sticks and cheesecloth bag before serving the cider.

cook’s tip: No cheesecloth? You can use the “bag” part of a teabag to hold the spices for this recipe. Simply open the teabag and discard the tea leaves. Fill the bag with the cloves and anise seed and tie securely with the teabag string.

per serving

Calories 121

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0 mg

Sodium 16 mg

Carbohydrates 29 g

Fiber 0 g

Sugars 25 g

Protein 0 g

Dietary Exchanges

2 fruit

per serving (with optional sugar)

Calories 133

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0 mg

Sodium 16 mg

Carbohydrates 32 g

Fiber 0 g

Sugars 28 g

Protein 0 g

Dietary Exchanges

2 fruit

mulled pineapple-citrus punch

serves 8

¾ cup per serving

slow cooker size/shape

3- to 4½-quart round or oval

slow cooking time

4 to 5 hours on low, OR

2 to 2½ hours on high

There’s nothing complex about this four-ingredient punch except its flavor. The slow-simmered orange and lemon slices create a pleasantly potent undercurrent of citrus.

46 ounces canned pineapple juice

2 medium oranges, cut crosswise into ¹/8-inch slices

1 medium lemon, cut crosswise into ¹/8-inch slices

¼ cup firmly packed dark brown sugar

½ medium orange or ½ medium lemon, cut crosswise into 4 slices, then halved (optional)

In the slow cooker, stir together the pineapple juice, orange and lemon slices, and brown sugar. Cook, covered, on low for 4 to 5 hours or on high for 2 to 2½ hours. Discard the orange and lemon slices (they may have lost their bright color).

Ladle the punch into cups. Garnish each cup with a half slice of the remaining orange or lemon.

cook’s tip: Stir 1 tablespoon of rum or bourbon into each punch cup just before serving, if desired.

per serving

Calories 120

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0 mg

Sodium 9 mg

Carbohydrates 28 g

Fiber 0 g

Sugars 24 g

Protein 0 g

Dietary Exchanges

2 fruit

warm and spicy tomato punch

serves 12

½ cup per serving

slow cooker size/shape

3- or 3½-quart round or oval

slow cooking time

6 to 8 hours on low, OR

3 to 4 hours on high

This warm punch, with kicks of jalapeño and hot-pepper sauce, will add spice to a winter gathering.

3 14.5-ounce cans no-salt-added diced tomatoes, undrained

1 cup fresh orange juice

2 tablespoons chopped onion

½ to 1 medium fresh jalapeño, seeds and ribs discarded, chopped

1 teaspoon sugar

1 teaspoon Worcestershire sauce (lowest sodium available)

¼ teaspoon salt

¼ to ¾ teaspoon red hot-pepper sauce, or to taste

2 tablespoons fresh lime juice

1 medium lime, thinly sliced (optional)

In a food processor or blender, process the tomatoes with liquid, orange juice, onion, jalapeño, sugar, Worcestershire sauce, salt, and hot-pepper sauce until smooth except for the tomato seeds. If you wish, strain the ingredients as you pour them into the slow cooker. Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours.

Just before serving, stir the lime juice into the punch. Float the lime slices on top.

cook’s tip: To make this punch for a larger crowd, double the amounts and use a 4- or 4½-quart round or oval slow cooker; the cooking time remains the same. If you wish, add some vodka, tequila, or lemon rum to the punch before serving.

cook’s tip on hot chiles: Hot chiles such as jalapeño, poblano, Anaheim, or serrano contain oils that can burn your skin, lips, and eyes. Remember to wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot chiles.

per serving

Calories 36

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0 mg

Sodium 63 mg

Carbohydrates 8 g

Fiber 1 g

Sugars 5 g

Protein 1 g

Dietary Exchanges

1 vegetable

chai tea

serves 8

1 cup per serving

slow cooker size/shape

3- to 4½-quart round or oval

slow cooking time

3 to 3½ hours on high

There’s no need to run to the local coffee shop for a cup of chai tea when you can easily brew it at home in the slow cooker—and enjoy the enticing aroma of the Indian spices as they fill the air. The tea is equally good served hot or cold.

4 cups water

2 cups fat-free milk

2 cups fat-free half-and-half

¼ cup sugar (optional)

1½ teaspoons ground cinnamon

¾ teaspoon ground cardamom

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

8 single-serving bags of black tea (with tags preferred)

In the slow cooker, stir together all the ingredients except the tea bags. Add the tea bags, letting the tags hang over the side of the slow cooker. Cook, covered, on high for 3 to 3½ hours. Discard the tea bags. For hot tea, serve immediately. For cold tea, ladle the tea into a pitcher and refrigerate, covered, for up to three days. Serve the tea over ice.

cook’s tip: If the tiny grains of spice in the tea bother you, you can strain the tea through a fine-mesh sieve to remove most of them or through a coffee filter to remove all of them.

per serving

Calories 64

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 1 mg

Sodium 90 mg

Carbohydrates 12 g

Fiber 0 g

Sugars 7 g

Protein 6 g

Dietary Exchanges

1 fat-free milk

per serving (with optional sugar)

Calories 88

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 1 mg

Sodium 90 mg

Carbohydrates 18 g

Fiber 0 g

Sugars 13 g

Protein 6 g

Dietary Exchanges

1 fat-free milk, ½ other carbohydrate