Practical Woman

Slow Cooker Amish Blueberry Oatmeal Recipe

Ingredients
2 cups old-fashioned rolled oats
2 cups frozen blueberries, unsweetened
4 cups water
1 tablespoon brown sugar, packed
1/2 teaspoon ground cinnamon
Pinch of salt, optional

Directions
Set a 3- to 4-quart slow cooker on a heat-safe surface. Lightly coat the inside with cooking spray if you prefer easier cleanup.
Pour the dry rolled oats evenly into the bottom of the slow cooker, spreading them into a fairly level layer.
Sprinkle the brown sugar, ground cinnamon, and a pinch of salt over the dry oats.
Add the frozen blueberries straight from the bag over the oats and sugar mixture, keeping them in an even layer.
Gently pour the water around and over the blueberries and oats, trying not to disturb the layers too much.
Cover and cook on LOW for 6–8 hours, or overnight, until the oats are tender and the blueberries have burst into the oatmeal.
Stir well before serving to combine the oats, blueberries, cinnamon, and softened fruit juices into a creamy texture.
If the oatmeal seems too thick, stir in a little hot water or unsweetened almond milk until it reaches your preferred consistency.
Taste and adjust with extra cinnamon if desired. For serving, add a splash of unsweetened almond milk or a few extra blueberries on top if desired.

Slow Cooker Amish Chicken Corn Noodle Supper Recipe

Ingredients
2 pounds boneless, skinless chicken breasts
1 can 14.75 ounces cream style corn
2 cups frozen corn
2 cups low-sodium chicken broth
6 ounces whole wheat wide egg noodles
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 cup plain 0% Greek yogurt

Directions
Place the raw chicken breasts in the bottom of a 5- to 6-quart slow cooker, arranging them in a single layer as much as possible.
Spoon the cream style corn evenly over the chicken breasts, then add the frozen corn around and over the chicken.
Pour the low-sodium chicken broth over the corn and chicken. Sprinkle with salt and black pepper.
Cover and cook on LOW for 4–5 hours, or on HIGH for 2 1/2–3 hours, until the chicken is very tender and easily shreds with a fork.
Use two forks to shred the chicken right in the slow cooker, stirring it into the creamy corn mixture.
Add the dry whole wheat egg noodles directly into the slow cooker, stirring them into the hot chicken and corn mixture so they are mostly submerged.
Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender and have soaked up some of the broth.
Turn off the slow cooker and let the mixture cool slightly for a few minutes. Stir in the plain 0% Greek yogurt until the sauce becomes creamier and smoother.
If the mixture seems too thick, stir in a splash of hot water or extra broth; if it seems too thin, let it sit covered and turned off for 5–10 minutes to thicken.
Taste and adjust the seasoning with a little more salt and pepper if needed. Ladle into bowls and serve warm while the noodles are tender and the creamy corn gravy is thick and cozy.

5-Ingredient Amish Chicken Noodle Bake Recipe

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, diced into 1/2-inch pieces
2 (10.5-ounce) cans reduced-fat cream of chicken soup
2 cups uncooked whole wheat wide egg noodles
1 cup unsweetened almond milk or skim milk
3/4 cup reduced-fat shredded sharp cheddar cheese

Directions
Preheat your oven to 375°F (190°C). Lightly coat a medium ceramic baking dish, about 9x13 inches or similar size, with cooking spray.
Scatter the raw diced chicken breast evenly over the bottom of the ceramic baking dish, spreading it into a single, even layer.
Pour the reduced-fat cream of chicken soup directly over the raw chicken in the baking dish. Use a spatula or the back of a spoon to gently spread the soup so it covers most of the chicken pieces.
In a separate bowl or large measuring cup, whisk together the unsweetened almond milk or skim milk and 1/2 cup of the reduced-fat sharp cheddar cheese until the cheese is mostly dispersed.
Sprinkle the uncooked whole wheat wide egg noodles evenly over the chicken and soup layer, keeping them in a relatively even layer so they cook uniformly.
Pour the milk and cheese mixture evenly over the noodles and chicken. Use the back of a spoon to gently press the noodles down into the liquid and soup so they are mostly submerged.
Cover the ceramic baking dish tightly with foil, crimping the edges so steam stays trapped inside.
Bake, covered, for 35–40 minutes, until the chicken is cooked through and the noodles are mostly tender. Carefully remove the foil.
Sprinkle the remaining 1/4 cup reduced-fat sharp cheddar cheese evenly over the top of the hot casserole. Return the uncovered dish to the oven and bake for another 8–10 minutes, until the cheese is melted and the edges are bubbly and lightly golden.
Let the chicken noodle bake rest for 5–10 minutes before serving so it sets slightly and scoops neatly. Taste and add salt and pepper at the table if desired.

4-Ingredient Umami Potato Bake Recipe

Ingredients
3 pounds russet potatoes, peeled and thinly sliced, about 1/8 inch
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter, melted
1/3 cup low-sodium soy sauce

Directions
Preheat your oven to 325°F (165°C). Lightly coat a 9x13-inch glass baking dish with a very thin swipe of the melted butter from the measured amount.
Peel the russet potatoes and slice them thinly, about 1/8 inch thick. Keep the slices as even as possible so they bake at the same pace.
If you need to pause while slicing, place the potatoes in cold water, then drain and pat them very dry before layering.
Thinly slice the onion into half-moons and separate the layers with your fingers so they can soften evenly between the potatoes.
In a small bowl, whisk together the remaining melted butter and low-sodium soy sauce until glossy.
Layer about one-third of the potato slices in the bottom of the glass baking dish, overlapping them slightly. Scatter one-third of the sliced onions over the potatoes. Repeat with two more layers, ending with potatoes on top and tucking in any exposed onion pieces so they do not burn.
Slowly pour the butter-soy mixture evenly over the potatoes, letting it seep between the layers. Tilt the dish gently if needed to distribute the liquid.
Cover the baking dish tightly with foil. Bake at 325°F (165°C) for 1 1/2 hours, until the potatoes are tender and the onions have softened into the layers.
Carefully remove the foil and increase the oven temperature to 375°F (190°C). Return the uncovered dish to the oven and bake for 35–45 minutes, until the top is golden brown, the edges are bubbling, and the surface has a glossy amber finish.
For deeper caramelization, move the dish to the upper third of the oven for the last 5–10 minutes, watching closely so the soy glaze does not burn.
Remove from the oven and let the dish rest for at least 15 minutes before serving so the starchy juices thicken and the layers scoop neatly.
Serve warm as a savory potato side dish with roasted vegetables, lean protein, or a simple salad.

Slow Cooker Cheesy Chicken & Broccoli Recipe

Ingredients
2 pounds boneless, skinless chicken breasts, about 4–5 medium pieces
1 teaspoon salt
1/2 teaspoon black pepper
3 cups broccoli florets, fresh or frozen
1 (10.5-ounce) can reduced-fat cream of chicken soup
3/4 cup reduced-fat shredded sharp cheddar cheese, divided
1/2 cup plain 0% Greek yogurt

Directions
Place the chicken breasts on a cutting board and sprinkle both sides with salt and black pepper.
Lay the seasoned chicken breasts in the bottom of a 4- to 6-quart slow cooker in an even layer.
Spoon the reduced-fat cream of chicken soup over the chicken and spread it gently to cover. Sprinkle 1/2 cup of the reduced-fat sharp cheddar cheese over the top, reserving the remaining 1/4 cup for later.
Cover and cook on LOW for 4–5 hours or on HIGH for 2 1/2–3 hours, until the chicken is cooked through and tender.
About 30–45 minutes before serving, stir in the broccoli florets, tucking them down into the sauce around the chicken. If using frozen broccoli, do not thaw it first; just break up any large clumps. Cover and continue cooking on HIGH until the broccoli is tender but still bright, about 30 minutes.
Once the broccoli is tender, turn off the slow cooker and let the sauce cool slightly for a few minutes. Stir in the plain 0% Greek yogurt until the sauce becomes creamy and smooth.
Use two forks to gently shred the chicken right in the slow cooker, mixing it into the cheesy sauce and broccoli. Taste and adjust seasoning with a little more salt and pepper if needed.
Sprinkle the remaining 1/4 cup reduced-fat sharp cheddar cheese over the top, cover for 5–10 minutes until melted, then serve hot.
For a lower-point serving, spoon it over cauliflower rice, steamed vegetables, or a small portion of brown rice if desired. For a bit of smoky flavor, add 1/2 teaspoon smoked paprika before serving, or sprinkle each serving with 1 teaspoon crumbled cooked center-cut bacon if desired.

Slow Cooker Swiss Steak Recipe

Ingredients
6 lean beef round steaks or trimmed beef blade steaks, about 4 ounces each
1 average-sized onion, cut into slices
8 ounces thinly sliced fresh mushrooms
3/4 cup low-sodium chicken or beef broth
1/2 cup plain 0% Greek yogurt
1/4 cup dry sherry
2 tablespoons all-purpose flour
2 teaspoons olive oil
Salt and pepper to taste
1 tablespoon minced fresh thyme
1 1/2 teaspoons mild paprika
2 tablespoons chopped fresh parsley

Directions
Season the beef steaks with salt and pepper. Heat 1 teaspoon olive oil in a skillet over medium-high heat and brown half of the steaks on both sides, then transfer them to the slow cooker. Repeat with the remaining 1 teaspoon olive oil and the remaining steaks.
In the same skillet, add the sliced mushrooms and onions. Cook for about 5 minutes, stirring often, until tender and lightly browned. Add a splash of broth if the skillet gets too dry.
Add the minced fresh thyme and mild paprika to the skillet and stir for about 1 minute to release the flavor.
Transfer the mushroom and onion mixture to the slow cooker, spreading it evenly over the beef steaks.
In a separate bowl, whisk together the low-sodium broth, dry sherry, and flour until smooth. Pour the mixture over the beef, mushrooms, and onions.
Cover and cook on low for 6–8 hours, or on high for 4–5 hours, until the beef is tender and cooked through.
Carefully remove the beef steaks from the slow cooker and set them aside.
Turn off the slow cooker and let the sauce cool slightly for a few minutes. Stir in the plain 0% Greek yogurt and chopped fresh parsley until creamy and smooth.
Return the beef steaks to the slow cooker and coat them with the creamy mushroom sauce. Let them sit in the warm sauce for about 5–10 minutes before serving.
Serve with cauliflower mash, roasted green beans, steamed vegetables, or a small portion of brown rice if desired.

3-Ingredient Amish Stuffing Pork Chops Recipe

Ingredients
4 boneless center-cut pork loin chops, about 1-inch thick, visible fat trimmed
1 (4-ounce) portion dry whole grain herb-seasoned stuffing mix
1 (10.5-ounce) can reduced-fat condensed cream of chicken soup, undiluted

Directions
Use a nonstick slow cooker insert or liner for easier cleanup.
Lay the trimmed pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker. Slight overlap is fine, but keep them mostly flat so they cook evenly.
In a medium bowl, stir together the dry whole grain herb-seasoned stuffing mix and the reduced-fat condensed cream of chicken soup. Do not add water or broth; the soup and pork juices will soften the stuffing as it cooks.
Spoon the stuffing mixture evenly over the pork chops, spreading it to the edges so the chops are covered.
Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are tender and reach at least 145°F internally.
Turn off the slow cooker and let everything rest for about 5 minutes so the juices settle and the stuffing firms slightly.
Serve each pork chop with a generous spoonful of stuffing over the top. For a lighter plate, serve with steamed green beans, roasted carrots, or a simple side salad.

Ingredients
1 pound reduced-sodium 97% fat-free deli ham, preferably large round slices
1 cup reduced-fat shredded white cheddar cheese, divided
1/2 cup plain 0% Greek yogurt
1 large egg
Cooking spray

Directions
Preheat your oven to 400°F (200°C). Lightly coat a medium ceramic casserole dish, about 8x10 inches or similar, with cooking spray.
In a small bowl, whisk together the plain 0% Greek yogurt, egg, and 1/2 cup of the reduced-fat white cheddar cheese until mostly combined. The mixture will look thick and slightly textured.
Lay a single layer of sliced ham over the bottom of the casserole dish, slightly overlapping the pieces so there are no large gaps. Tear slices as needed to fit the corners and edges.
Spoon a thin layer of the yogurt-cheese mixture over the ham and gently spread it around. Full coverage is not necessary; small evenly spaced spoonfuls will melt into the layers as it bakes.
Add another layer of ham slices on top, folding or loosely crumpling them slightly so the edges brown in the oven. Repeat with the remaining ham and yogurt-cheese mixture, finishing with a ham layer on top if possible.
Sprinkle the remaining 1/2 cup reduced-fat white cheddar cheese evenly over the top layer of ham.
Bake on the middle rack for 18–22 minutes, until the cheese is melted, bubbling around the edges, and lightly browned in spots. For a deeper golden top, broil for 1–2 minutes while watching closely.
Remove from the oven and let the dish rest for about 5 minutes so the cheesy layers set slightly.
Cut into squares or scoop folded portions with a spatula. Serve warm while the cheese is still gooey and the ham edges are lightly crisp.

Ingredients
2 large onions, cut into 1/2-inch rings
4 ounces part-skim mozzarella cheese, cut into thin sticks
1/2 cup white whole wheat flour
2 eggs, beaten
3/4 cup whole wheat panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Cooking spray

Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Separate the onion slices into rings and set them aside. Place a thin mozzarella stick inside one onion ring, then fit another onion ring around it to hold the cheese in place. Continue until all the cheese-stuffed onion rings are assembled.
Set up a breading station with three bowls: one with the white whole wheat flour, one with the beaten eggs, and one with the whole wheat panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
Dip each mozzarella-stuffed onion ring into the flour, then into the beaten eggs, and finally into the breadcrumb mixture, pressing lightly so the coating sticks.
Arrange the coated onion rings on the prepared baking sheet. Lightly spray the tops with cooking spray to help them crisp in the oven.
Bake for 15–20 minutes, or until the outside is golden brown and crisp and the cheese is melted.
Let the onion rings cool for a few minutes before serving so the cheese settles slightly. Serve warm with a zero-point or low-point dipping option such as plain 0% Greek yogurt mixed with garlic powder, paprika, salt, and pepper, if desired.

Oven Baked 3-Ingredients Chili Mac Casserole

Ingredients
8 oz dry whole wheat elbow macaroni
4 cups homemade or leftover zero-point turkey and bean chili, made with 99% lean ground turkey or chicken breast, beans, tomatoes, and spices
1 1/4 cups reduced-fat sharp shredded cheddar cheese, divided

Directions
Preheat your oven to 375°F (190°C). Set a rack in the center of the oven and place a 9x13-inch baking pan on a sturdy baking sheet for easier handling.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until barely al dente, about 1–2 minutes less than the package directions, since it will continue cooking in the oven. Drain well.
Return the drained macaroni to the warm pot. Add the turkey and bean chili and 3/4 cup of the reduced-fat sharp cheddar cheese. Stir until the macaroni is evenly coated and the cheese starts melting into the chili. The mixture should look saucy and loose.
Pour the chili mac mixture into the baking pan, spreading it into an even layer and gently pressing it into the corners so it bakes evenly.
Sprinkle the remaining 1/2 cup reduced-fat sharp cheddar cheese evenly over the top.
Cover the pan loosely with foil, tenting it slightly so it does not stick to the cheese. Bake for 20 minutes, until the casserole is heated through and bubbling around the edges.
Remove the foil and bake uncovered for another 10–15 minutes, until the cheese on top is fully melted and lightly golden in spots.
Let the casserole rest for about 10 minutes before serving so the sauce thickens slightly and the slices scoop neatly.
Serve warm in portions, and if desired, top each serving with a small spoonful of plain 0% Greek yogurt as a lighter sour cream-style finish.