HELLO to the new lady - Help needed!

nicola6888

Hi, I have registered on here this week after a recommendation from a work colleague. I have 3 children and lost all the weight after having my last child 14mths ago and was a healthy 10 stone.
However, I came back to work when she was 6mths old and being sat down all day and out of the house all the time, I found that I started picking again and not preparing proper meals

I am now 12st and only 7lbs off what I was when I gave birth!!!!! (now that is a depressing thought).

I love the way that you track all your food and I'm even being honest so that I can see where I may have been going wrong all these months. It has encouraged me to cut the snacking out and I am actually looking forward to (hopefully) losing weight.

I do need some help though with some healthy, low calorie but filling slow cooker recipes as I love my slow cooker and would not eat at all properly without it.

Any help, advice or recipes would be fab.

Thank you :-)

searl731

Good Luck on your weight lose to come here is one of my healthy Slow Cooker Meals and the whole family loves it. I have three picky little Girls and they never complain on this.

Slow Cooker Chicken and Sweet Potato Stew

Ingredients

* 6 bone-in chicken thighs, skin removed, trimmed of fat
* 2 pounds sweet potatoes, peeled and cut into spears
* 1/2 pound white button mushrooms, thinly sliced
* 6 large shallots, peeled and halved
* 4 cloves garlic, peeled
* 1 cup dry white wine
* 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
* 1 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1 1/2 tablespoons white-wine vinegar

*

*
Preparation

1. Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.

Tips & Notes

* Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Nutrition

Per serving: 285 calories; 6 g fat (2 g sat, 2 g mono); 50 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 519 mg sodium; 866 mg potassium.

Nutrition Bonus: Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 2 lean meat

cfrost311

Best of luck with your weight loss! Here is a recipe for Chicken Breasts with Mushroom Cream Sauce (doesn't sound like it would be healthy but it's only 275 calories per serving) You can also check out this website http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_slow_cooker_recipes?slide=1#leaderboardad to get a ton of other low calorie recipes.


Ingredients

* 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
* 1/2 teaspoon freshly ground pepper
* 1/4 teaspoon salt
* 1 tablespoon canola oil
* 1 medium shallot, minced
* 1 cup thinly sliced shiitake mushroom caps
* 2 tablespoons dry vermouth, or dry white wine
* 1/4 cup reduced-sodium chicken broth
* 2 tablespoons heavy cream
* 2 tablespoons minced fresh chives, or scallion greens


Preparation

1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Tips & Notes

* Tip: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

Nutrition

Per serving: 275 calories; 15 g fat (5 g sat, 7 g mono); 84 mg cholesterol; 5 g carbohydrates; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.

Nutrition Bonus: Selenium (34% daily value).

e3slisa

Hi and welcome have sent you a freind request, its a great site and the support and encouragement is great. Good luck

nicola6888

Thank you so much for the Slow cooker recipe. I'll try this as one of our meals this week. Thanks again :-)