tag:blogger.com,1999:blog-40609513334880920132024-03-05T14:03:13.512-08:00Sisters on a Crocking MissionThis blog was founded by two sisters, Jessica and Tarah. We both have learned how to cook from our mother and we enjoy creating new meals to try. We thought starting a blog would be the best way to encourage us to continue trying to recipes and keep track of what we have done. We both have full time jobs and active social lives so we thought we would like to focus mainly on the slow cooker!! Thanks for checking out our blog.Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-4060951333488092013.post-2097561829391915482013-02-10T18:34:00.000-08:002013-02-10T18:34:23.973-08:00Sweet Potato and Turkey Chili<span style="font-family: Georgia, Times New Roman, serif;">I have started the new year eating clean. I found this great chili that is clean. I was a little nervous using sweet potatoes in a chili. Just couldn't imagine a sweet chili. Plus, my husband doesn't like them. I didn't tell him what was in it until he had a few bites. We couldn't taste the typical sweet potato flavor at all.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 15px; line-height: 20px;">1 small onion</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">2 cloves garlic</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">1 14.5 oz can </span>fire roasted tomatoes with juice<br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">1 15 oz can black beans</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">2 cups sweet potatoes</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">1 lb turkey breast, ground</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">1 bayleaf</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">3/4 tsp cumin</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">1/2 tsp oregano</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">1/8 tsp sea salt</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">1/2 tsp coarse grind pepper</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">2 tbsp chili powder</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">1/2 tsp cayenne pepper</span><br style="background-color: white; font-size: 15px; line-height: 20px;" /><span style="background-color: white; font-size: 15px; line-height: 20px;">1.5 cup water</span></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">This recipe is very simple to make. Cutting the potatoes and onions takes the longest. I did this the night before and stored them in the fridge to save time in the morning before work.</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Chop the onions also.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidC3YS80Lss4CUfSVVkn9rQiOTjTBgEOjvGChmGO4yWCsTbTnhR9bX2oJKQ2kfL4_8VTs89b4dvxBk5__90ATNDtKc3SqmVcwyF2a3lbHBTndk1QcFdU63tS5yOOClz7hLiLd34hjLzTY/s1600/IMG_20130102_220704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidC3YS80Lss4CUfSVVkn9rQiOTjTBgEOjvGChmGO4yWCsTbTnhR9bX2oJKQ2kfL4_8VTs89b4dvxBk5__90ATNDtKc3SqmVcwyF2a3lbHBTndk1QcFdU63tS5yOOClz7hLiLd34hjLzTY/s320/IMG_20130102_220704.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put all of the veggies in the bottom of the slow cooker.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Top the vegetables with the raw ground turkey, spices and water. You can vary the spices to make it as spicy as you like. I am a wimp. So I only used 1T of chili powder and no cayenne pepper. ;)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cover and cook on low for 8 hours.</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">We had a couple friends and family members over to play board games, and I served this chili. It was a hit! I highly recommend it!!</span></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">Nutritional Info: (Serves 6)</span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">294 Calories</span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">6g Fat</span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">10g Fiber</span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">24g Protein</span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">42g Carbs</span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">7 WW PointsPlus</span></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">Recipe found at http://www.heandsheeatclean.com/2011/10/he-and-she-slow-cook-clean-crock-pot.html</span></span>Jessica Raehttp://www.blogger.com/profile/10303467944736559038noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-67471392614265308062013-01-23T16:14:00.000-08:002013-01-23T16:14:32.504-08:00Creamy Chicken and Bean SoupIt has been so cold out lately so I thought I would test out a new soup recipe! This has enough spice to really warm you up after a cold drive home... :)<br />
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Ingredients:<br />
2 lb Boneless Skinless Chicken<br />
1/2 Onion<br />
1 15oz jar Light Alfredo Sauce<br />
1 can White Kidney Beans<br />
1 4oz can Green Chilies<br />
2 teaspoons Cumin<br />
1/8 teaspoon White Pepper<br />
1 1/2 tablespoon Garlic Garlic<br />
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I began by halfway defrosting the chicken. Then I was able to cut it up into little chunks and place it in the slow cooker.<br />
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I chopped up the onion and mixed it in with the chicken.<br />
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Finally you to can mix in all of the remaining ingredients except for the shredded cheese.<br />
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I cooked this on low for eight hours.<br />
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It looked a little odd because of the Alfredo sauce that cooked all day but it turned out great!<br />
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I topped the soup with a quarter cup of the shredded cheese. Then once I tried it I thought it was a lot more spicy than I intended... I had to add some sour cream and drink a glass of milk; however, I am a huge baby when it comes to spicy food. Everyone else that had it thought it was delicious!</div>
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Nutritional Info: (Soup and cheese)</div>
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8 Servings</div>
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Calories: 192</div>
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Fat: 5</div>
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Carbs: 8</div>
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Protein: 28</div>
Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-2259982574649697732013-01-17T17:48:00.001-08:002013-01-17T17:48:25.036-08:00Creamy ChickenToday when I was home for lunch I decided to throw something together for dinner. I haven't gone shopping in a while so I got creative!<br />
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Ingredients:<br />
1.5 lb Boneless Skinless Chicken<br />
1 tablespoon Italian Seasoning<br />
1 can Cream of Chicken Soup, Fat Free<br />
1 can Cream of Mushroom Soup<br />
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Spray down your crock with Pam to help with the cleaning later. Then place the chicken in the bottom of the slow cooker and sprinkle it with the Italian seasoning.<br />
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Next just pour the soup on top. I forgot to take a picture of this in my rush to get back to work. I let this cook on high for five hours. I'm sure it would have been fine after four hours though.<br />
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It smelled delicious! Now all you need to do is take two forks and shred the chicken.<br />
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Spoon it over some pasta and you are all set! <br />
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It would have been a healthier is I would have use all fat free soups but this was good for a last minute dinner. Also, mushrooms would be really good mixed in.</div>
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Nutritional Info: (Chicken mixture only)</div>
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5 Servings</div>
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Calories: 192</div>
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Fat: 5</div>
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Carbs: 8</div>
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Protein: 28 </div>
Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-2064112046192919302013-01-14T14:58:00.000-08:002013-01-14T14:58:49.259-08:00Pork and PotatoesNow that the holidays are over it is finally time to start getting back on track! I had chicken with a Honey Dijon topping on it and it was amazing! I thought it would be good on pork tenderloin as well.<br />
<br />
Ingredients:<br />
1.5 lb Pork Tenderloin<br />
4 Potatoes<br />
Baby Carrots<br />
1/4 cup Spicy Brown Mustard<br />
1 teaspoon thyme<br />
1/2 teaspoon Salt<br />
1/8 teaspoon White Pepper<br />
1 can Beef Broth<br />
<br />
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Begin by spraying down your slow cooker with Pam to prevent sticking. Then chop your potatoes into six cubes and mix them with the carrots.<br />
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Place the pork loin on top of the potatoes and carrots.<br />
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Mix together the mustard, thyme, salt and pepper.<br />
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Spread this evenly on the pork loin. I also tried to get all of the sides to the meat while I did it. Then pour the can of broth over it all.<br />
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I cooked this on low for eight hours.</div>
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Sorry the picture kept coming out so foggy because of all the steam coming out of the slow cooker. I took the pork out and tried to cut it into eight slices.<br />
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The meat was falling right apart. This could probably be checked after six hours instead of eight. The meat was a little dry at first. I poured some of the juices over it and it was fine.<br />
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Everything is this dish had so much flavor! I want to try the mustard mixture on chicken next time! :)</div>
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Nutritional Info:</div>
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4 Servings</div>
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Calories: 323</div>
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Fat: 5</div>
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Carbs: 35</div>
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Protein: 37</div>
Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-34532618683480535062013-01-13T18:14:00.001-08:002013-01-13T18:14:17.932-08:00Orange ChickenI was trying to think of a last minute dinner to make one day. I came across this Orange Chicken and thought I would give it a whirl. I wasn't the biggest fan but my 19 year old cousin really liked it.<br />
<br />
1 lb Boneless Chicken<br />
12oz Orange Soda<br />
1/2 cup Soy Sauce<br />
<br />
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Place the frozen chicken into the slow cooker and cover it with the orange soda and soy sauce.<br />
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I cooked this on low for eight hours.<br />
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It was a little over done and kept falling apart so I decided to shred it.<br />
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This made it easier to eat over rice. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4ejOp5haQ1eQ0wbeL8UeG4prr4A8IkxomF5OajAbp_tQKhuVj_ExHg2rUosbL4QxwkDz998gpma_jzKRi8xTt643w5BefKDe4I55564pcHP-_jQPLS-rMNMf3cbH37JKLNKDaeyw1C8s/s640/blogger-image-867287322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4ejOp5haQ1eQ0wbeL8UeG4prr4A8IkxomF5OajAbp_tQKhuVj_ExHg2rUosbL4QxwkDz998gpma_jzKRi8xTt643w5BefKDe4I55564pcHP-_jQPLS-rMNMf3cbH37JKLNKDaeyw1C8s/s640/blogger-image-867287322.jpg" /></a>If you ever need a last minute meal this would be by far the easiest one to throw together.</div>
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Nutritional Info: (Chicken only)</div>
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4 Servings</div>
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Calories: 157</div>
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Fat: 1</div>
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Carbs: 12</div>
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Protein: 27</div>
Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-59630509676410663162012-11-13T12:55:00.002-08:002012-11-13T12:55:50.817-08:00Turkey MeatloafI tried making a meatloaf in the crock last year and it turned out terrible... So I decided to give it another go! It was finally a success! :)<br />
<br />
Ingredients:<br />2 lb Ground Turkey<br />
2 Eggs<br />
3/4 cup Milk<br />
3/4 cup Breadcrumbs<br />
1 pk Dry Onion Soup<br />
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Begin by lining your slow cooker with foil to help with removing the meatloaf when it is finished.<br />
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Next mix together the eggs, milk, breadcrumbs and onion soup.<br />
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Add in the turkey and mix it all together while forming it into a meatloaf. Then place it on the foil so that it does not touch the edges of the slow cooker.<br />
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I cooked this on low for six hours. It was a little scary when I first saw it but don't let that deter you from trying it.<br />
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Then I took it out and pulled the foil out from under it.<br />
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I cut it into eight slices and served it with red skin potatoes, broccoli and cauliflower. It was a great dinner and it was so easy to make!<br />
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<br />
Nutritional Info:<br />
8 Servings<br />
Calories: 354<br />
Fat: 11g<br />
Carbs: 41<br />
Protein: 24Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-71205238404377186292012-11-13T12:14:00.000-08:002012-11-13T12:14:39.110-08:00Taco SoupI love tacos and I had never heard of Taco Soup before so I decided to try it. It was delicious!<br />
<br />
Ingredients:<br />
1 lb Ground Chicken (Beef or Turkey would work too)<br />
1 pk Taco Seasoning<br />
1 pk Ranch Dressing Mix<br />
1 qt Stewed Tomatoes<br />
1 3oz can of Green Chilies<br />
1 can Corn<br />
1 can Black Beans<br />
1 5oz can Black Olives<br />
1 Onion<br />
1 cup Tomato Juice<br />
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First I broke up the chicken and mixed it together with the taco and ranch mixes.<br />
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I forgot to add the stewed tomatoes to the ingredient picture.</div>
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Now all you have to do is stir in the remaining ingredients to the slow cooker. Do not drain the corn or the beans.</div>
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I cooked this on low for six hours.</div>
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The house smelled amazing when I got home from work. I would definitely try this recipe again! I was afraid the chilies would make it really spicy but they didn't at all.</div>
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I broke the bread up into mine but I don't like when soup is super liquidy. </div>
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Nutritional Info:</div>
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8 Servings</div>
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Calories: 217</div>
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Fat: 9g</div>
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Carbs: 25</div>
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Protein: 16</div>
Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-45836494821864484252012-10-23T08:57:00.000-07:002012-10-23T08:57:33.659-07:00Parmesan ChickenI love the simple recipes with basically just frozen chicken and a can of soup. What could be easier to make than that?! lol<br />
<br />
Ingredients:<br />
6 Boneless Skinless Chicken Breasts<br />
2 tablespoons Butter (You could probably skip this step)<br />
1 packet Dry Onion Soup Mix<br />
2 cans 98% Fat Free Cream of Mushroom Soup<br />
1 1/2 cup Skim Milk<br />
1 cup Long Grain Brown Rice<br />
1/2 cup Grated Parmesan Cheese<br />
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Spray the slow cooker down with Pam to prevent any sticking later. Place the frozen chicken breasts into the slow cooker and spread a little bit of the butter on each breast. I really don't think this step was necessary though.<br />
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Mix the soup, milk, soup mix and rice together in a separate bowl. I had to use a whisk to try to get all of the lumps out.<br />
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Spread this on top of the chicken and sprinkle the Parmesan cheese on top of it.<br />
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I cooked this on low for 8 hours and then it sat on warm for about a half an hour.<br />
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I had to carefully try to break up the chicken breasts without having them shred on me. Then I served it with cauliflower and broccoli.<br />
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This meal was so easy and it had so much flavor!! My roommates loved it too! One added hot sauce to it but I thought that was a little extreme... lol<br />
<br />
Nutritional Info:<br />
6 Servings<br />
Calories: 378<br />
Fat: 9<br />
Carbs: 38<br />
Protein: 34Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-18050234780610306792012-10-23T08:17:00.000-07:002012-10-23T08:58:49.796-07:00Chicken and Bean BurritoIt's time to start getting involved with this blog again. I'm sorry that I have been slacking so much lately. I'm trying to get back into the healthy eating and trying new recipes to keep it interesting.<br />
<br />
Ingredients:<br />
2lb Boneless Skinless Chicken Thighs<br />
1 can Condensed Cheddar Soup<br />
1 teaspoon Garlic Powder<br />
2 tablespoons Chili Powder<br />
1 can Black Beans<br />
1 can Pinto Beans<br />
12 Wheat Tortillas<br />
Lettuce<br />
Sour Cream<br />
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Spray the slow cooker with Pam to prevent everything from sticking. Place the frozen chicken thighs in the slow cooker.<br />
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Cover the chicken with the cheddar cheese soup and then sprinkle the garlic and chili powder on top of it.<br />
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I cooked this on low for seven hours and it sat on warm for an hour and a half.<br />
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The looks are a little intimidating here but the smell is amazing! Next I used a fork to shred the chicken.<br />
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Finally you can rinse and drain both cans of the beans. Place them in a bowl and mash them together.<br />
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Spoon the beans into the slow cooker and mix it all together.<br />
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Warm up the tortillas in the microwave and spoon some of the chicken mixture into a line down the center of it. Then I topped it with lettuce and sour cream.<br />
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It was so good! It only took minutes to prepare and it had so much flavor! We even ate some of the leftovers plain because it tasted so good!<br />
<br />
Nutritional Info: (Chicken and Bean Mixture only)<br />
12 Servings<br />
Calories: 180<br />
Fat: 7<br />
Carbs: 15<br />
Protein: 17Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-80862396821785875642012-09-13T11:45:00.001-07:002012-09-13T11:45:29.924-07:00Cheeseburger ChiliSince Fall is quickly approaching I thought it was only right that I would try a new kind of chili. I was looking through <a href="http://allrecipes.com/Recipe/Slow-Cooker-Turkey-Cheeseburger-Chili/" target="_blank">AllRecipes.com</a> and I came across Cheeseburger Chili. I have never heard of anything like this before so I had to try it!<br />
<br />
Ingredients:<br />
2 lb Ground Turkey<br />
2 cans Dark Kidney Beans, drained<br />
1 Onion, chopped<br />
1 can Tomato Sauce<br />
1 qt Stewed Tomatoes<br />
2 packets Chili Seasoning<br />
1/2 cup Ketchup<br />
1/4 cup Mustard<br />
1/4 cup Brown Sugar<br />
1 (8 oz) package Colby Jack Cheese<br />
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Begin by breaking up the turkey and browning it on the stove top.<br />
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While the turkey is cooking you can combined the tomato sauce, stewed tomatoes, chili seasoning, ketchup, mustard and brown sugar in a bowl.<br />
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Once everything is prepared you can add the beans, onion, turkey and sauce mixture to the slow cooker.<br />
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I cooked this on low for nine hours and it sat on warm for one hour.<br />
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Now all you have to do is dish it out and add some cheese.<br />
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This chili was so good! It was really different than any other chili I have tried. It had a sweet taste to it but it wasn't over the top.<br />
<br />
Nutritional Info:<br />
8 Servings<br />
Calories: 424<br />
Fat: 7<br />
Carbs: 47<br />
Protein: 43Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-82573316112410107902012-08-21T10:44:00.000-07:002012-08-21T10:44:15.315-07:00Garlic and Honey ChickenI wanted to try a new kind of chicken in the slow cooker. It seems to be the type of meat the never gets old for me.<br />
<br />
Ingredients:<br />
1 1/2 lb Boneless Chicken<br />
1 1/2 teaspoon Garlic Powder - My garlic cloves had gone bad :(<br />
1 teaspoon Dried Basil<br />
1/2 cup Light Soy Sauce<br />
1/2 cup Ketchup<br />
1/3 cup Honey<br />
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Begin by spraying your slow cooker with Pam to keep everything from sticking later. Then you can place the frozen chicken in the crock.</div>
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In a small bowl you can combined all of the other ingredients and mix well.<br />
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Evenly pour this mixture on top of all the chicken.<br />
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Since the chicken was frozen I set this on low for seven hours; however, I ended up having to work late so it sat on warm for four more hours. It was definitely done when I got home.<br />
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I made some brown rice and dinner was ready to be served!<br />
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After I took this picture I thought the chicken would be better if it was shredded and it fell right apart.</div>
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The chicken has so much flavor!! I would recommend this meal to anyone! :)</div>
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<br /></div>
<div style="text-align: left;">
Nutritional Info: (Chicken only)</div>
<div style="text-align: left;">
6 Servings</div>
<div style="text-align: left;">
Calories: 213</div>
<div style="text-align: left;">
Fat: 3</div>
<div style="text-align: left;">
Carbs: 26</div>
<div style="text-align: left;">
Protein: 24</div>
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Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-14686678472501545312012-07-31T10:12:00.003-07:002012-07-31T10:12:28.543-07:00Cheeseburger MacaroniI found this recipe on <a href="http://www.hungry-girl.com/show/under-200-cheeseburger-mac-attack-recipe" target="_blank">Hungry Girl</a> and I just had to try it! The portions seemed really small so I adjusted some of the ingredients and made it for six people instead of eight.Ingredients:<br />
1 lb Ground Turkey<br />
1/2 Onion, chopped<br />
3 tablespoons Ketchup<br />
8 oz Elbow Pasta, uncooked<br />
3 10oz packages Green Giant Cauliflower and Cheese<br />
4 wedges Laughing Cow Swiss<br />
3 Scallions<br />
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I began by boiling the pasta since it would take the longest. I only boiled it for four minutes to get it started.<br />
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Next, I mixed the turkey, ketchup and chopped onion together in a bowl.<br />
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Combined the meat mixture, pasta and cauliflower packages together in the slow cooker. You may want to let the cauliflower thaw for a while before you add it. I put mine in the microwave for two minutes so that I could break it apart.<br />
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I cooked this on low for eight hours and it sat on warm for two more hours.<br />
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Finally you need to mix in the Laughing Cow cheese and the green onions.<br />
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This meal was so good! I probably could have been a little gentler so it didn't turn to mush. That didn't effect the taste though! :)<br />
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<br />Nutritional Info:<br />
6 Servings<br />
Calories: 354<br />
Fat: 11<br />
Carbs: 42<br />
Protein: 24<br />
<br />
It ended up being quite a bit more than the Hungry Girl recipe but it was a lot more satisfying this way. Also, it was still a very healthy meal! :)Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-42750649040676816242012-07-21T08:53:00.002-07:002012-07-21T08:53:58.509-07:00Pork TacosSorry for such a delay in our postings. I guess we have been enjoying this Summer heat wave a little too much! lol The other day I found a Pork Shoulder in my freezer and thought it would be great for some Pork Tacos. This recipe was extremely easy to make and it was delicious too! :)<br />
Ingredients:<br />
1 lb Pork Shoulder<br />
2 tablespoons Taco Seasoning<br />
Water<br />
<br />
First I rubbed a tablespoon of taco seasoning on both sides of the Pork Shoulder.<br />
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The meat was still frozen so I did this the night before and let it thaw in the fridge until morning. Then I added enough water to cover the meat completely.<br />
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I let it cook for nine hours on low.<br />
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This was the perfect meal that day. It was over 90 degrees outside and I was able to make dinner without feeling like I was heating up the whole kitchen. Next I took the meat out, threw away the fat and shredded it on a plate. It fell apart with hardly any effort.<br />
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After the meat was ready I heated up some tortillas and added the meat, cheese and lettuce to them. I really liked it!<br />
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<br />
Nutritional Info: (Meat Only)<br />
4 Servings<br />
Calories: 211<br />
Fat: 13<br />
Carbs: 2<br />
Protein: 19Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-49822994165409009382012-06-27T19:23:00.001-07:002012-06-27T19:23:59.937-07:00Chicken Breast with Cilantro YogurtI have been loving the flavor of cilantro in the summer. Here is a really great healthy recipe! Plus, it was super easy!<br />
<br />
Ingredients: (Serves 6)<br />
1 Boneless Turkey Breast for London Broil<br />
Onion<br />
3 Sprigs Cilantro<br />
3/4c Chicken Broth<br />
1/2 tsp Salt<br />
1/2 tsp Black Pepper<br />
2 Tbsp Cornstarch<br />
1/3c Lowfat Plain Yogurt<br />
1/4c Cilantro, chopped<br />
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Chop the onion.<br />
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Spray the slow cooker with non-stick cooking spray. Then add the turkey breast to the slow cooker. Top with the onion, 3 sprigs of cilantro, chicken broth, salt, and pepper.<br />
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Cover and cook on Low for 5 hours or High for 3 hours.<br />
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Remove the chicken, place it on a cutting board, and keep warm. Strain the juice into a saucepan. Bring to a boil. Mix the cornstarch with 3 Tbsp of the juice. Whisk the cornstarch mix into the pan. Boil for 1 minute.<br />
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Mix the juice with the yogurt, cilantro, salt, and pepper in a separate bowl.<br />
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Slice the turkey and serve with the sauce.<br />
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Dinner is served.<br />
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This turkey was so good! The cilantro really added a lot of flavor. My parents raved about it. It was very tender. I will definitely make this again.<br />
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Nutritional Info:<br />
230 Calories<br />
4g Fat<br />
0g Fiber<br />
41g Protein<br />
5g Carbs<br />
5 WW PointsPlus<br />
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Recipe from Family CircleJessica Raehttp://www.blogger.com/profile/10303467944736559038noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-26673044774084723912012-06-16T09:48:00.002-07:002012-06-16T09:49:25.576-07:00Red Beans and Spanish RiceI was looking for something new to try with Pork since I rarely cook with it. This one was pretty easy and came out really well! This recipe takes a little more prep work than normal but it is worth it!<br />
Ingredients:<br />
2 cups Dry Red Beans<br />
5 cups Water<br />
Cooking Spray<br />
1 lb Pork Shoulder<br />
2 Onions<br />
6 Garlic Cloves<br />
1 T Cumin<br />
4 cups of water<br />
2 boxes Spanish Rice (called for water, diced tomatoes and butter)<br />
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First you want to begin by rinsing the red beans in a strainer. Then add them to a pot with five cups of water. <br />
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Bring the water to a boil and then leave it on simmer for 10 minutes. After this I let them soak for two hours and drained them. They probably only needed one hour but I had to go and run some errands.<br />
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While I was waiting for the water to boil I began cooking the pork. Spray a frying pan with olive oil Pam and place the cubed pork in it. I cooked the meat until it looked browned but didn't worry about cooking it all the way through since it would be in the slow cooker for so long.<br />
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I began chopping up the onion and garlic while I waited for the meat to brown.<br />
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After this is done you can add the beans, pork, water and cumin to the slow cooker and mix it together.<br />
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I cooked this on low for 11 hours.<br />
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Now all you have to do is prepare your Spanish Rice according to the directions on the box. I didn't realize it had so many steps when I bought it. I sauteed the rice and seasonings in olive oil and then added stewed tomatoes and water and let it simmer for 20 minutes after it was brought to a boil.<br />
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Place the rice on your plate and then top it with the bean mixture.<br />
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This meal was so good! The rice and bean mixture complimented each other so well.<br />
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Nutritional Info: (Bean Mixture Only)<br />
7 Servings<br />
Calories: 252<br />
Fat: 7g<br />
Carbs: 31<br />
Protein: 29Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-74561217394126786652012-06-15T19:08:00.000-07:002012-06-15T19:13:59.672-07:00Greek Beef StewIt's nice being able to cook a nice warm dinner without heating up the whole house during the summer.<br />
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Ingredients:<br />
1 Boneless Beef Bottom Round Roast or Chuck Pot Roast (about 2lb)<br />
1 - 16 oz Bag of Frozen Whole Small White Onion or 1 Fresh Small Onion<br />
1 - 16 oz Bag Fresh or Frozen Whole Baby Carrots<br />
1/2 c Dried Tapioca<br />
1 3/4 c Beef Broth<br />
1 - 5.5 oz 100% Vegetable Juice<br />
1 Tbsp Brown Sugar, Packed<br />
1/2 tsp Dried Cinnamon<br />
2 Dried Bay Leaves<br />
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Chop the onion if you are using fresh onion.<br />
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Cut beef into 1 inch pieces. I missed this step. Haha I ended up cutting the beef after it was done cooking.<br />
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Put the beef in the slow cooker and top with the onion, carrots, tapioca, and cinnamon.<br />
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Mix the broth, vegetable juice, and brown sugar in a separate bowl. I added the cinnamon to this bowl, but it did not mix in. That's why I suggest just sprinkling it on the meat.<br />
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Pour the mixture in the slow cooker.<br />
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Cover and cook on Low for 8 - 9 hours. Serve over egg noodles or mashed potatoes.<br />
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<div>
I loved this meal! The cinnamon gave it a really unique flavor. I will be making it again! Your family will love it. This was a pretty decent sized serving. You could serve it with a side of veggies and eat a smaller portion of the stew. We added the tapioca a little late in the cooking process. Therefore, they still appear a little white in the photo. They will not be noticeable if you add them in the beginning.</div>
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<div>
Nutritional Info: (Not including the noodles)</div>
<div>
419 Calories</div>
<div>
12g Fat</div>
<div>
2g Fiber</div>
<div>
52g Protein</div>
<div>
23g Carbs</div>
<div>
10 WW PointsPlus</div>Jessica Raehttp://www.blogger.com/profile/10303467944736559038noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-72576173339955278612012-06-07T19:15:00.002-07:002012-06-07T19:15:40.914-07:00Cilantro Lime ChickenCilantro is one of my favorite herbs. I was excited to see how this recipe would turn out. It was very simple to put together in the morning.<br />
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Ingredients:<br />
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<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: Arial, Verdana, Helvetica, sans-serif; font-size: 13px; line-height: 16px; margin-bottom: 10px; margin-top: 3px; padding: 0px; text-align: left;">
4 Boneless, Skinless Chicken Breasts or a 1 lb Chicken</div>
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2 tsp Olive Oil</div>
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1/4 c Lime Juice</div>
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1/4 c Nonalcoholic or Light Beer</div>
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1 tsp Minced Garlic</div>
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1/4 c Fresh Cilantro, packed</div>
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1/4 tsp Salt</div>
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1/2 tsp Ground Black Pepper</div>
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Rub the oil on the chicken and put it in the slow cooker.<br />
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Chop the cilantro.<br />
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Mix the lime juice, beer, garlic, cilantro, salt and pepper in a separate bowl.<br />
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Spoon the mixture over the chicken.<br />
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Cover and cook on Low for 6 - 8 hours or 3 - 4 hours.<br />
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Slice the chicken and serve with side dishes.<br />
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We were surprised that the chicken didn't really taste like cilantro or lime. I think it had a good flavor, but definitely not cilantro & lime. I think I cooked our chicken a little too long. It got a little dry and started shredding. I cooked it for 8 hours. I would suggest closer to 6 hours if cooking on low.</div>Jessica Raehttp://www.blogger.com/profile/10303467944736559038noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-43326930302343109402012-06-06T08:02:00.001-07:002012-06-06T08:02:15.849-07:00Sesame TurkeySorry I haven't been posting at all lately. I guess I just got caught up with the beautiful Spring / Summer weather here in Michigan. I was really excited to try this recipe!!<br />
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Ingredients:<br />
3 lb Turkey Breast<br />
1/4 teaspoon Black Pepper<br />
1/4 teaspoon Red Pepper<br />
1/4 cup Fat Free Chicken Broth<br />
1/4 cup Low Sodium Soy Sauce<br />
4 teaspoons Fresh Ginger, grated<br />
1 tablespoon Lemon Juice<br />
1 tablespoon Sesame Oil<br />
3 cloves Garlic, finely chopped<br />
2 tablespoons Green Onion, chopped<br />
1 tablespoon Sesame Seeds<br />
2 tablespoons Corn Starch<br />
1 tablespoon water<br />
(I accidentally deleted the photo of all the ingredients)<br />
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The turkey should be thawed before you begin. Mine wasn't completely thawed so I added an hour on to my cooking time. Place the Turkey into the slow cooker and sprinkle it with the red and black pepper.<br />
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Next I began chopping the garlic and green onion and grating the ginger. This was my first time working with the ginger but it was easy.<br />
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Then you can mix the remaining ingredients together, except for the corn starch and water.<br />
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Pour this mixture over the turkey and you are all done!<br />
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I cooked this on low for seven hours and it was on warm for three more hours.<br />
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Take the turkey out and place it on a separate plate. Then mix together the corn starch and water in a glass. You can turn the slow cooker to high and stir in the corn starch. I let this sit on high for about 15 minutes.<br />
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While this was thickening I worked on taking the netting off of the turkey and slicing it into eight pieces.<br />
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Then you can evenly spread the gravy on top of the turkey.<br />
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I served it with broccoli and red skinned potatoes.<br />
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It was so good! I will definitely be serving this at dinner parties in the future.<br />
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Nutritional Info (Turkey only)<br />
8 Servings<br />
WW Points Plus: 5<br />
Calories: 90<br />
Fat: 3<br />
Carbs: 6<br />
Protein: 9Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-92232653137979884712012-05-22T18:45:00.001-07:002012-05-22T18:45:30.337-07:00Roasted TomatoesI made a couple dishes for our Mother's Day party. I was on the last day of the GM diet. So I was searching for fruit and veggie recipes. I loved how fancy this side dish was.<br />
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Ingredients: (Serves 4)<br />
2 Large Firm Underripe Tomatoes<br />
1 Tbsp Balsamic Vinegar<br />
2 tsp Olive Oil<br />
2 Cloves of Garlic, minced<br />
1 tsp Dried Basil<br />
1/2 tsp Dried Oregano<br />
1/4 tsp Dried Rosemary<br />
1/8 tsp Salt<br />
3/4c Coarse Whole Wheat Bread Crumbs<br />
2 Tbsp Grated Parmesan Cheese<br />
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I doubled the recipe since I was feeding a large family party. I also used regular bread crumbs since I couldn't find whole wheat bread crumbs at Kroger.<br />
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Mix the vinegar, olive oil, garlic, basil, oregano, rosemary, and salt in a separate bowl.<br />
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Halve the tomatoes and add to the slow cooker with the cut sides facing up. Spoon the mixture over the tomatoes. Cover and cook on low for 2 hours or high for 1 hour.<br />
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Cook the bread crumbs in a skillet over medium-heat until they are lightly browned, about 2-3 minutes.<br />
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Remove the bread crumbs, mix with Parmesan, and set aside.<br />
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Drizzle cooking liquid evenly over the tomatoes. Sprinkle with the bread crumb mixture and let stand for 10 minutes.<br />
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Dinner is served.<br />
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I probably could have used a little less breadcrumbs. I think that would have made it look better and absorb the juices better. I would make this recipe again. It's a really tasty and classy way to eat your veggies.<br />
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Nutritional Info: (1 tomato half)<br />
96 Calories<br />
4g Fat<br />
3g Fiber<br />
3g Protein<br />
13g Carbs<br />
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Recipe found in Better Homes and Garden Diabetic Slow Cooker magazine</div>Jessica Raehttp://www.blogger.com/profile/10303467944736559038noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-72528769764780253472012-05-19T20:38:00.001-07:002012-05-19T20:38:58.562-07:00Couscous with VegetablesOn Mother's Day I was looking for a side dish to make for our family party. It was the 7th day of the GM diet where I was allowed fruit, veggies, and brown rice. This recipe fit in perfectly.<br />
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Ingredients:<br />
2 Yellow Squash or Zucchini<br />
Large Onion<br />
28oz Stewed Tomatoes<br />
2c Water<br />
2 5.6oz Boxes of Couscous
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1c Slivered Almonds<br />
1c Raisins<br />
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I found a brown rice couscous that I could use instead of regular couscous so that I was still on plan. I ended up having to use 4c of water instead of 2 since it is a different type of couscous.<br />
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Chop onion, squash, and zucchini<br />
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Combine the onion, zucchini, squash, tomatoes, spice packets, and water in the slow cooker.<br />
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Cover and cook on high for 3 hours. Add the couscous to the slow cooker. Cook for an additional 20 minutes.<br />
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Add raisins and almonds. Then serve.<br />
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It was nice having a clean dish, but it was not one of my favorites. I did love having it for the 7th day though.<br />
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Nutritional Info: (3/4c)<br />
198 Calories<br />
6g Fat<br />
5g Fiber<br />
8g Protein<br />
32g Carbs<br />
5 WW PointsPlusJessica Raehttp://www.blogger.com/profile/10303467944736559038noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-20418529385966467312012-05-09T18:12:00.000-07:002012-05-09T18:12:54.848-07:00Cabbage Soup (GM Diet)We have been doing the GM diet this week. They suggest you eat cabbage soup while on the diet. I only made 1/2 of the recipe since the whole recipe wouldn't fit in the slow cooker. You are allowed unlimited amounts of the soup.<br />
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Ingredients: (1/2 GM soup recipe)<br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">14 oz Water</span><br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 Large Onions</span><br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 Green Pepper</span><br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">28oz Whole Tomatoes (fresh </span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">or canned)</span><br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">1/2 Head Cabbage</span><br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">1/2 Bunch Celery</span><br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 Envelopes Lipton Onion </span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Soup Mix</span><br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Herbs and Flavoring as desired</span>
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Chop the cabbage, onion, green pepper, and celery.<br />
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Combine all of the ingredients in the slow cooker.<br />
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Cover and cook on Low for 8 hours.<br />
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The soup has quite a bit of flavor due to the onion soup mix. It is nice to have some cooked veggies throughout the day instead of raw.</div>
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Nutritional Info: (8 servings)</div>
<div>
65 Calories</div>
<div>
0g Fat</div>
<div>
5g Fiber</div>
<div>
3g Protein</div>
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14g Carbs</div>
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0 WW PointsPlus</div>Jessica Raehttp://www.blogger.com/profile/10303467944736559038noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-52629829693418371502012-05-05T08:53:00.000-07:002012-05-05T08:53:12.959-07:00Taco CarnitasI was looking through some websites while I was trying to plan another meal to make in honor of Cinco de Mayo. I came across <a href="http://www.bhg.com/recipe/pork/mexican-tacos-carnitas/" target="_blank">Mexican Tacos Carnitas</a> and they looked amazing!! I did have some blonde moments while I was making these but they still turned out really good! You live and you learn, right?! :)<br />
Ingredients: <br />
1 Jalapeno<br />
2 Garlic Cloves<br />
1 teaspoon Oregano<br />
1/2 teaspoon Black Pepper<br />
1/2 teaspoon Salt<br />
1 lb Pork Shoulder Roast<br />
2 Onions<br />
1 can Fat Free Chicken Broth<br />
1 cup Orange Juice<br />
1 tablespoon Honey<br />
1 bunch Cilantro<br />
1 bunch Green Onion<br />
12 Tortillas<br />
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I am always afraid of making a dish way too spicy and I've been told that the spice is mainly in the seeds when it comes to jalapenos. So I took the coward way out and chopped it up and took out all of the seeds.<br />
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In a mixing bowl combind the jalapeno, two tablespoons chopped cilantro, chopped garlic, oregano, 1/4 cup orange juice, pepper and salt. You are supposed to use one teaspoon orange zest but I didn't like the orange I had at home and I thought the juice would do the trick. It was kind of pointless as juice because you pour 3/4 cup of juice over it later anyways.<br />
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Cover both sides of the meat with this mixture.<br />
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Then place the meat into the slow cooker and cover it with the remaining spice mixture.<br />
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Quarter the two onions and lay them on top of the meat. I loosely broke them apart when I was doing this.</div>
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Rinse out your mixing bowl and then whisk together the rest of the orange juice, chicken broth and honey.<br />
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Evenly pour this mixture over the onions.<br />
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I cooked this on low for 11 hours and it didn't sit on warm at all. I think this is the first time I've ever gotten home and my meal wasn't ready yet.<br />
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Take the meat and onions out of the slow cooker and place them in a mixing bowl. Use two forks to gently pull it all apart and mix it together.<br />
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Chop up the rest of the cilantro and green onion. Then you are ready to make your tacos!<br />
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This is where I realized I had a major blonde moment. I bought soft tortillas instead of corn taco shells. I still went ahead and warmed them up and made the tacos though. I loved the meat! It was soooo good! <br />
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<br />
Nutritional Info: Meat mixture only<br />
Six Servings (2 tacos)<br />
WW Points Plus: 5<br />
Calories: 210<br />
Fat: 10<br />
Carbs: 14<br />
Protein: 21Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-71624173216424685842012-05-04T18:21:00.001-07:002012-05-04T18:22:28.754-07:00Enchilada SoupWhile deciding on a Cinco de Mayo meal, I remembered that my aunt had emailed a recipe to me a long time ago that she liked. I was a little nervous since we're not huge fans of spicy food, but this soup was great!<br />
<br />
Ingredients:<br />
3 c Chicken Broth<br />
1 1/4 c Celery<br />
1/2 c Onion<br />
3 c Enchilada Sauce<br />
15 oz Pure Pumpkin<br />
10 oz Boneless Skinless Chicken Breast<br />
1 1/2 c Frozen Corn<br />
<br />
Optional Toppings:<br />
Shredded Cheddar Cheese<br />
Crushed Baked Tortilla Chips<br />
Sour Cream<br />
<br />
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Chop the onion and celery. I did this the night before so that putting together the crock pot in the morning was super easy.<br />
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Combine all of the ingredients in the slow cooker.<br />
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Cover and cook on low for 8 hours or high for 4 hours.<br />
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I topped my soup with sour cream and tortilla chips. It was delicious and healthy at the same time! I would definitely make it again. It's low in calories so you have room for a margarita! :p<br />
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Nutritional Information: (Serves 8)<br />
123 Calories<br />
1g Fat<br />
3g Fiber<br />
9g Protein<br />
18g Carbs<br />
3 WW PointsPlusJessica Raehttp://www.blogger.com/profile/10303467944736559038noreply@blogger.com0tag:blogger.com,1999:blog-4060951333488092013.post-71979847198884489172012-05-02T07:01:00.003-07:002012-05-02T07:02:59.462-07:00Mexican Meatball StewCinco de Mayo is almost here and it time we embrace the Mexican culture by trying some of their famous dishes!! I've never tried to make this type of stew but it looked delicious and it was healthy! So why not give it a shot? :)<br />
Ingredients:<br />
1 lb Ground Turkey<br />
1/4 cup Oats<br />
1/4 cup Onion<br />
1 tablespoon Parmesan Cheese<br />
1/4 teaspoon Black Pepper<br />
1/4 teaspoon Thyme<br />
1/4 teaspoon Oregano<br />
1 Garlic Clove<br />
15 oz can Black Beans<br />
14 oz can Fat Free Chicken Broth<br />
1 quart Stewed Tomatoes<br />
10 oz Frozen Corn<br />
1 teaspoon Garlic Powder<br />
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In a medium sized mixing bowl stir together the turkey, oats, onion, cheese, pepper, thyme, oregano and garlic.<br />
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Form this into inch sized balls and place them into a sprayed frying pan.<br />
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While these are browning you can rinse and drain the black beans.<br />
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Then stir the tomatoes, beans, corn, broth and garlic together in the slow cooker.<br />
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I cooked the meatballs until they were lightly browned on the outside. I didn't worry about them being cooked all the way through since they would be sitting in the slow cooker all day. This also stopped me from "testing" them! :)<br />
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I mixed these into the slow cooked and it was all set!<br />
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I cooked this on low for about seven hours and then it sat on warm for three more hours.<br />
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I split this into four servings without anything else served with it. They were pretty big bowls so you could probably stretch it into six if you had a side salad.<br />
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If you like things a little more on the spicy side adding some chili powder would be great too! I loved it and will definitely make it again.<br />
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Nutritional Info:<br />
8 Servings<br />
WW Points Plus: 6<br />
Calories: 370<br />
Fat: 15<br />
Carbs: 34<br />
Protein: 28Tarahbellehttp://www.blogger.com/profile/08896524697563797739noreply@blogger.com1tag:blogger.com,1999:blog-4060951333488092013.post-20034252765398600502012-04-29T18:54:00.000-07:002012-04-29T19:00:24.276-07:00Pineapple Beef BrisketThe last time I made a beef brisket recipe, I cut the brisket in half and froze it for later since it was so large. I figured it's time to use the brisket I had been saving. This is new way to cook it.<br />
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Ingredients:<br />
1/2 tsp Chili Powder<br />
1 1/2 tsp Garlic Powder<br />
1 1/2 tsp Onion Powder<br />
1/2 tsp Ground Black Pepper<br />
1 1/2 tsp Brown Sugar<br />
1 1/2 tsp Meat Tenderizer<br />
3 lb Beef Brisket<br />
1/4 c Soy Sauce<br />
1 c Water<br />
8 oz Can Cubed or Crushed Pineapple, drained<br />
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Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer.<br />
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Run the mixture over the entire beef brisket.<br />
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Mix the soy sauce with water in a bowl.<br />
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Place the beef brisket in the slow cooker. Pour the soy sauce mixture around the brisket. Then sprinkle the meat with the pineapple.<br />
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Cover and cook on Low for 7 hours.<br />
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Let the meat cool on a platter for a few minutes before slicing. Then slice against the grain. Dinner is served. You will just need to make some sides to serve with the beef.<br />
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We thought the brisket had a great flavor. I would definitely use this spice combination again. Plus, it was very easy and available! :) The pineapple had an interesting flavor though... It didn't taste like pineapple anymore. It absorbed all of the flavor from the spices. They were definitely still edible. :) Just don't expect a sweet flavor.</div>
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Nutritional Info: (Serves 5)</div>
<div>
374 Calories</div>
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26g Fat</div>
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0g Fiber</div>
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25g Protein</div>
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6g Carbs</div>
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10 WW PointsPlus</div>Jessica Raehttp://www.blogger.com/profile/10303467944736559038noreply@blogger.com1