https://growingupgabel.com/crock-pot-cherry-cobbler/
this recipe is one of Camille's. It is simple and yummy so I am sharing.
Showing posts with label Crock Pot. Show all posts
Showing posts with label Crock Pot. Show all posts
Sunday, May 27, 2018
Thursday, April 28, 2011
Green Beans with Rosemary & Garlic (crock pot) Recipe
We at T.O.P.S. (Take Off Pounds Sensibly) were having our annual "Induction of Officers" potluck. So each of us were bringing a dish. I made some alterations to one I found in a Crock Pot Cookbook since I had just gotten back from Las Vegas 4 days earlier. I had brought back some fresh rosemary from my brother's garden which I wanted to use. This is the recipe I ended up with and the gals loved it.
*note since we have had such a horrible time with fresh vegetables lately I didn't find any good fresh green beans. The original recipe said fresh or canned. I don't ever use canned (due to high sodium/so mushy) so I had substituted frozen, by thawing the beans out in the refrigerator overnight (in there original pkg.) then draining what little water there was by placing them in a colander. The gals said they thought they were "fresh green beans".
64 ounces reg-cut frozen (do NOT use french style cut) Green Beans, thawed overnight (in refrigerator), drained in colander OR Fresh Green Beans
2 tsp. Beef Bouillon Granules
1 1/2 Tbsp. Fresh Rosemary
2 Tbsp. minced Garlic
1/4 cup Water
Fat-free Cooking Spray
1. Spray slow cooker/crock pot with fat-free cooking spray.
2. Add all ingredients and mix well.
3. Cook on high 3-4 hours.
Notes:
If you like, add 2 Tbsp. minced onions to step 2.
Per Serving: 46 calories; trace total fat; 7 total carbohydrates; 1g protein.
serves 8
Notes:
Check the label on the frozen green beans for an accurate Calorie Count. The green beans I got were Smith's Brand (Kroger Value) and were 30 calories. Some of the other brands I found - C&W=30 calories, Birdseye=35, and ones just listed as frozen=27. Therse are for 1/2 cup to 1 cup servings. So check labels for both serving size and calorie count. Especially if you are watching your weight like me.
*note since we have had such a horrible time with fresh vegetables lately I didn't find any good fresh green beans. The original recipe said fresh or canned. I don't ever use canned (due to high sodium/so mushy) so I had substituted frozen, by thawing the beans out in the refrigerator overnight (in there original pkg.) then draining what little water there was by placing them in a colander. The gals said they thought they were "fresh green beans".
64 ounces reg-cut frozen (do NOT use french style cut) Green Beans, thawed overnight (in refrigerator), drained in colander OR Fresh Green Beans
2 tsp. Beef Bouillon Granules
1 1/2 Tbsp. Fresh Rosemary
2 Tbsp. minced Garlic
1/4 cup Water
Fat-free Cooking Spray
1. Spray slow cooker/crock pot with fat-free cooking spray.
2. Add all ingredients and mix well.
3. Cook on high 3-4 hours.
Notes:
If you like, add 2 Tbsp. minced onions to step 2.
Per Serving: 46 calories; trace total fat; 7 total carbohydrates; 1g protein.
serves 8
Notes:
Check the label on the frozen green beans for an accurate Calorie Count. The green beans I got were Smith's Brand (Kroger Value) and were 30 calories. Some of the other brands I found - C&W=30 calories, Birdseye=35, and ones just listed as frozen=27. Therse are for 1/2 cup to 1 cup servings. So check labels for both serving size and calorie count. Especially if you are watching your weight like me.
Saturday, May 24, 2008
Crock Pot Cherry Cobbler:
We like this easy to make cherry cobbler with one exception I generally find the original recipe does not have enough filling so I add extra. It is your choice though so I put it in parenthesis for you if you decide to make it the same as I do.
Makes 6 servings
21 ounce can of low-fat cherry pie filling (I use two cans)
1 cup flour
1/4 cup sugar
1/4 cup butter, melted
1/2 cup low fat milk (I use carb countdown milk)
1 1/2 tsp baking powder
1/2 tsp almond extract
1/4 tsp salt (I use sea salt without iodine)
Heavily grease the crock pot. Pour pie filling into bottom. Combine, in bowl, remaining ingredients. Beat until smooth. Spread over pie filling.
Cover crock pot and cook on high for 1 1/2 to 2 hours.
Makes 6 servings
21 ounce can of low-fat cherry pie filling (I use two cans)
1 cup flour
1/4 cup sugar
1/4 cup butter, melted
1/2 cup low fat milk (I use carb countdown milk)
1 1/2 tsp baking powder
1/2 tsp almond extract
1/4 tsp salt (I use sea salt without iodine)
Heavily grease the crock pot. Pour pie filling into bottom. Combine, in bowl, remaining ingredients. Beat until smooth. Spread over pie filling.
Cover crock pot and cook on high for 1 1/2 to 2 hours.
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