My husband's dinner is smiling at you.

Ingredients
6 boneless skinless chicken thighs
2/3 c Miracle Whip Light
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup or store brand equivalent
1 tsp – 1 tbsp curry powder

• Rinse chicken, pat it dry, and place in slow cooker. Keep it in a single layer as best you can.
• Mix the remaining ingredients in a medium bowl then pour evenly over the chicken.
• Cook on high for about 4 hours. Stir gently before serving.

THAT
IS
IT !!!

Obviously, this is not a true curry dish like you might find in an Indian restaurant.  But, if you like the taste of curry, do not deny yourself this so-easy-it’s-silly recipe.  Many would be happy with just a teaspoon of curry powder.  I go for 1.5 to 2 tablespoons, myself.

Any mayo will work, but I truly think Miracle Whip Light gives it a certain tang that I enjoy.  I’m otherwise not a big Miracle Whip fan, so that says something here.  Other cream soups will work, such as cream of mushroom.  Today, I actually used Safeway’s equivalent to Campbell’s Healthy Request Cream of Chicken.

In the past, I’ve added things like fresh sliced mushrooms or chopped onions.  Occasionally, I add other spices to complement the curry.  You can use chicken breasts if you want a bit less fat.  I prefer thighs, as they’re nice and moist and used most often in my favorite real curry dishes.

My small thigh and a couple slices of diced and peppered tomato. On a side dish, as always.

I served this to my husband with some Yoplait Light Thick and Creamy Key Lime yogurt.  Later, we may split a mango for dessert.

The best part, of course, is that you spend 5 minutes whipping this into your slow cooker and four hours later, you’ve got dinner.  It can go eight hours on low, but I think the sauce comes out better when cooked on high.  Either way… the house smells great, and it’s almost like someone else did the cooking for you.  Almost!

Find this recipe in my SparkRecipes recipe box.

This recipe might be a little higher in sodium than desired, if you’re watching sodium intake.  I was very pleased with the low sugar count, considering I used honey ham.

Ingredients
1 lb. cooked boneless honey ham (not the brown sugar encrusted kind!)
2 c chicken broth, 33% less sodium brand
1 c navy beans, dried
1 c chopped celery
1 small white onion, chopped
1 c chopped baby carrots
1/4 tsp dried thyme
1/4 tsp liquid smoke

Directions

• Combine all ingredients in slow cooker. Mix well.
• Cover and cook on low for 10-12 hours.
• Enjoy!

Nutritional Info
Makes 8 half-cup servings. Calories 108.2, Total Fat 1.7g, Saturated Fat 1g, Cholesterol 25mg, Sodium 688.3mg, Carbs 10.1g, Fiber 2.3g, Sugars 2.1g, Protein 13g

This time, I wanted something hearty but not necessarily so creamy. I like a good red beans and rice mash, but I wasn’t in the mood for that this time. Soft beans, yes. Bean mash, no.

WTH?! That looks like a kidney stone, but these aren't kidney beans!

The first question most people have, when it comes to slow cooking beans, is whether or not to first soak them. The answer will differ, depending upon who you ask, because it really comes down to personal preference.

Some folks experience more stomach distress… otherwise known as “the toots”… if they don’t soak their beans overnight. While this might be entertaining among the Sunday football crowd, it’s probably not an ideal situation just before a romantic evening or a big business presentation!

Others simply rinse & pick their beans then toss them right into the slow cooker. I have done this myself in desperate times, and I had no problem with it. However, I do prefer to soak if only for general “sterilization” purposes. Having said that… If I’m in the mood for beans, I typically want them THAT DAY. I also think an overnight soak would have given me the mashy effect I was trying to avoid. So, I compromised with a quick soak method.

• Rinse and pick through the beans for pebbles and other field debris.  As you can see, I found a pebble.  This is not uncommon.
• Place the beans in a pan and add water to about twice the height of the beans.
• Bring beans just to a boil over medium to high heat
• Cover and remove from heat. Let sit 1 hour, then drain.

Photo op! You don't need to place your ingredients in the pot so neatly. I just thought it'd be purty.

I picked a nice Smithfield boneless honey ham with the intention of making a nice ham roast dinner, using the leftovers for the soup. As I had a real craving for bean soup, I decided to blow off the intended order of events. I diced the pound I needed and threw it in a pan with a sandwich-sized slice that made a nice lunch for my husband. I sauteed it in some non-stick olive oil spray until it was cooked through. I think it was about 15 minutes. Shame on me, I forgot to time it. I’m so used to eyeballing everything.

Finally, I prepped my veggies and tossed it all in the pan with the broth, thyme, and liquid smoke.  I set the slow cooker for 12 hours on low, but I wound up shutting it off around the 10 hour mark.   My slow cooker typically takes a little less than the specified time for most recipes, but I recommend you check it around 10 hours.  If you want a more creamy soup… soak your beans overnight, add a touch more broth, and leave it for the full 12 hours.  That might do it.

I am very satisfied with a 1/2 c serving.  Since my husband does not like beans, and it’s just the two of us here, this will probably feed me for several days.  It’s been a long time since I’ve had bean soup, and I’m glad I made this.  I am about to enjoy a cup while we watch football!

Strongbad thinks 1/2 c is more than enough for him!

Find this recipe in my SparkRecipes recipe box.

Ingredients
1 & 1/2 lbs lean ground turkey, browned and drained
1 large sweet yellow onion, chopped
28 ounces prepared pizza sauce
1 lb part skim mozzarella cheese, shredded
3 oz pepperoni, sliced
8 oz fresh mushrooms, sliced

Directions

• Place ingredients in slow cooker in following order: turkey, onions, pizza sauce, mozzarella, pepperoni, mushrooms.
• Cook on low for 5 hours.

Nutritional Info
Serving = 1/12 entire recipe.  Calories 267.6, Total Fat 15.8g, Saturated Fat 6.2g, Cholesterol 70.3mg, Sodium 614.3mg, Potassium 92.0, Carbs 7.3g, Fiber 1.6g, Sugars 2.5g, Protein 23.1g

Notes
The original recipe calls for cooked rigatoni pasta to go in with the other ingredients. About 15 minutes before the slow cooker is done, I cook the pasta separately. Any pasta will work. I serve the Slow Cooker Pizza over the pasta for those who desire it as such. Personally, I don’t think it needs any! PASTA IS NOT COUNTED IN THE NUTRITIONAL STATS.

Find this in my SparkRecipes recipe box.