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Low cal crockpotting - recipes

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Replies

  • Marcy31
    Marcy31 Posts: 53
    Bump:tongue:
  • mspris2u
    mspris2u Posts: 161 Member
    bumpity bump
  • leslieanne1010
    leslieanne1010 Posts: 103 Member
    bump
  • 00Christina00
    00Christina00 Posts: 1
    bump
  • scrapbooknut1947
    scrapbooknut1947 Posts: 7 Member
    Bump! My first bump!
  • knackarsch
    knackarsch Posts: 53
    Looks great! We do one that involves stew beef, tons of veggies, spicy mustard, beer and bread crumbs mixed in. To die for!
  • imsleepdeprived
    imsleepdeprived Posts: 82 Member
    bump
  • angkcar
    angkcar Posts: 4 Member
    bump
  • djcon
    djcon Posts: 216 Member
    bump
  • kaylamarie54
    kaylamarie54 Posts: 15 Member
    save
  • miracle4me
    miracle4me Posts: 522 Member
    Thank You for this thread saving great recipes
  • karenruddell1974
    karenruddell1974 Posts: 21 Member
    thanks, bump!
  • bumbledust
    bumbledust Posts: 22
    Oh my goodness, this thread is GREAT. Thank you guys!
  • kayleighfred
    kayleighfred Posts: 20
    www.eatingwell.com has some great low cal crock pot recipes. I have made the chicken and sweet potato stew, and I have the BBQ pulled chicken in the crock pot waiting for us to get home. The BBQ pulled chicken is very easy:

    2.5 Ibs of boneless skinless chicken breasts
    3 Tablespoons of cider vinegar
    2 Tablespoons of worchestershire sauce
    1 Tablespoon of chilli powder
    1 Tablespoon of Paprika
    2 Tablespoons of sugar free honey
    1 Tablespoon of reduced sodium tomato paste

    Combine all ingrediants, and cook on low for 5 hours.

    Eaten this twice in the last week,so good :-) once with chicken and once with pork fillet,served with sautèd potatoes. Nom.
  • pamelaf2
    pamelaf2 Posts: 39 Member
    Thanks for sharing, can't wait to try these!
  • Miss_E_
    Miss_E_ Posts: 45
    bump
  • harleygaljojo
    harleygaljojo Posts: 111 Member
    Thanks, bump
  • horizonchaser
    horizonchaser Posts: 9 Member
    Awesome! bump
  • KristyStuebe
    KristyStuebe Posts: 42 Member
    BUMP
  • gogojodee
    gogojodee Posts: 1,243 Member
    Bumps!
  • leslieanne1010
    leslieanne1010 Posts: 103 Member
    bump
  • BebeRenee
    BebeRenee Posts: 11
    BUMP
  • cateyjo
    cateyjo Posts: 108
    Can't wait to try some of these
  • BNance509
    BNance509 Posts: 79 Member
    BUMP!!
  • kbc525
    kbc525 Posts: 149
    bump
  • tdamaska
    tdamaska Posts: 43 Member
    bump....they all sound delicious!!
  • rubytOU
    rubytOU Posts: 154 Member
    1lb skinless boneless chick brst
    1 can ff cream of mushroom soup
    1 jar any kind of salsa
    dump into crock pot.
    low for 8 hrs

    EAT. DELICIOUS. :)

    I dont know the nutritional info.... :) can't be too bad.
  • cupcakecutie1985
    cupcakecutie1985 Posts: 110 Member
    yum!
  • GarthBear
    GarthBear Posts: 51 Member
    Bump!
  • cyork10
    cyork10 Posts: 19 Member
    This is one of my favs from Fitness Magazine. I don't like ginger though so I don't use that and it still comes out phenomenal.

    Gingered Beef and Vegetables

    Makes: 6 servings

    Ingredients
    1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
    4 medium carrots, cut into 1/2-inch-thick slices
    1/2 cup sliced scallions
    2 garlic cloves, minced
    1 1/2 cups water
    2 tablespoons reduced-sodium soy sauce
    2 teaspoons grated fresh ginger
    1 1/2 teaspoons instant beef-bouillon granules
    1/4 teaspoon crushed red pepper
    3 tablespoons cornstarch
    3 tablespoons cold water
    1/2 cup chopped red bell pepper
    2 cups loose-pack frozen sugar snap peas, thawed
    Cooked rice

    Directions
    1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
    2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
    3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice.

    Nutrition facts per serving: 350 calories, 29g protein, 35g carbohydrate, 10g fat (4g saturated), 3g fiber
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