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Bring your crockpot/slow cooker recipes

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  • zahnwrzahnwr Posts: 5Member Member Posts: 5Member Member
  • AlinaDonosAlinaDonos Posts: 8Member Member Posts: 8Member Member
    ChantalO89 wrote: »
    I know everyone probably has this recipe but have to have it for the crockpot!!

    Chili

    4oz Ground Turkey
    1 cup Onion Chopped
    1 cup Green Pepper Chopped
    2 cans of Dark Red Kidney Beans
    1 can of Crushed Tomatoes
    3 tsp of Chili Powder
    1 tsp of Garlic
    1 tsp of Black Pepper

    Mix all together in crockpot...6-8 hours on low..YuM!!!!

    Tried it, loved it, will do it again!
  • AlinaDonosAlinaDonos Posts: 8Member Member Posts: 8Member Member
    KaciWood19 wrote: »
    cream cheese chicken:

    1 package dry italian seasoning mix
    1 package low fat cream cheese
    1 package low sodium cream of chicken soup
    I do about 3 boneless skinless breasts cut up into chunks

    cook on low 8-10 hours, serve over rice

    GREAT for a cold day.

    Sounds so simple and delicious!! This is next on my list! THANKS!
  • toddandwendy3toddandwendy3 Posts: 32Member Member Posts: 32Member Member
    This thread is amazing. My wife will be so proud of me when I start making these!
  • amazsplendoramazsplendor Posts: 314Member Member Posts: 314Member Member
  • alteredsteve175alteredsteve175 Posts: 1,763Member Member Posts: 1,763Member Member
    I have made this twice in the last couple of weeks. I doubled the batch for a 7 quart slow cooker. The idea was "I'll freeze some for lunches during the week." HAHA! As if there will be any leftovers. :)

    geniuskitchen.com/recipe/low-carb-crock-pot-jambalaya-96660
  • AngryViking1970AngryViking1970 Posts: 2,755Member Member Posts: 2,755Member Member
    Yesterday's (and today's) dinner; I've made it so many times and it's always delish:

    3-4 lb. beef roast.
    1 can cream of mushroom
    1 can golden mushroom
    1 packet onion soup mix
    1 c. beef broth

    S&P the roast or use Montreal steak seasoning
    Mix the soups and pour over roast
    Cook on low 9-10 hours
    Serve with potatoes/veg
    Nom
  • amazsplendoramazsplendor Posts: 314Member Member Posts: 314Member Member
    Yesterday's (and today's) dinner; I've made it so many times and it's always delish:

    3-4 lb. beef roast.
    1 can cream of mushroom
    1 can golden mushroom
    1 packet onion soup mix
    1 c. beef broth

    S&P the roast or use Montreal steak seasoning
    Mix the soups and pour over roast
    Cook on low 9-10 hours
    Serve with potatoes/veg
    Nom

    This sounds good .. I will be definitely giving it a try!
  • Rickster1967Rickster1967 Posts: 485Member Member Posts: 485Member Member
    Hot Lemony Chicken Curry:

    Ingredients:

    2 or 3 large white onions
    large piece fresh ginger root raw (100g at least)
    garlic (20 to 30 cloves)
    hot green chillies raw (adjust quantity to preference)
    skinless chicken breast fillet (1kg)
    large quantity of veggies (I use about 6 peppers, 6 large carrots, 750g mushrooms, 6 large tomatoes)
    0% fat Greek Yoghurt (about 900g)
    Juice of 2 or 3 lemons
    fresh coriander herb (approx 150g chopped stalks and all)
    Spice Mix (see below)

    For the spice mix I use individual spices but you could buy a ready prepared blend. Adjust to taste:

    Turmeric 30g
    Hot red chilli powder 100g (I like it VERY hot)
    cumin powder 10g
    coriander powder 10g
    paprika powder 5g
    fenugreek powder 5g
    asafetida powder 3g
    ground black pepper 5g
    garam masala 3g

    Method:

    1. Blend onions, ginger & garlic into a smooth paste in a food processor / blender / Nutribullet and put this in the crockpot with the chopped green chilli (I don't blend those)
    2. Add your chopped vegetables and stir through the garlicky paste. I let this cook for a while whilst I do the rest of the prep.
    3. Add the spice mix and stir through the veggies
    4. Add the chicken (cut into bite size pieces) and stir this through the spicy veggie mix. I tend to let this sit for a half hour before I do anything else to let the spice penetrate the chicken
    5. Add the yoghurt and stir through. I use the 0% Fat high protein brands
    6. Squeeze in the juice of two or 3 lemons
    7. Add salt as required. I use the pink Himalayan kind
    8. Allow to cook for about 3 hours with the lid slightly lifted. You might find it is too wet so reducing helps. you can adjust later if you need
    9. The fresh coriander herb should be added near the end of cooking, will take a few minutes to soften the stalks. Don't add it much earlier as you will lose the fragrance & taste of it

    Option:

    If I am working out my macros and this comes out too low in fat (I get 30% from fat) I add an appropriate amount of extra virgin coconut oil - usually around 30g for this quantity. My portion size comes in around 350 cals and weighs about 400g. It's filling stuff.

    Clearly you can replace the chicken with all kinds of things like squash, sweet potatoes, aubergine (egg plant) or any other meat you like instead of chicken. You can also choose any veggies you want like beans, spinach, lentils or whatever else you fancy. Once you've got the basics of the paste, spice mix and herbs down you can create your own version

    The curry should be rich, thick, zesty, hot, fragrant, herby, spicy and creamy. A full 2.5 litre crock pot makes about 10 portions for me.
    edited December 2017
  • MindyBrunoMindyBruno Posts: 535Member Member Posts: 535Member Member
    AlinaDonos wrote: »
    KaciWood19 wrote: »
    cream cheese chicken:

    1 package dry italian seasoning mix
    1 package low fat cream cheese
    1 package low sodium cream of chicken soup
    I do about 3 boneless skinless breasts cut up into chunks

    cook on low 8-10 hours, serve over rice

    GREAT for a cold day.

    Sounds so simple and delicious!! This is next on my list! THANKS!

    I made this last week. EVERYONE loved it and asked to have it again. A big win in my house.
  • melissawill2017melissawill2017 Posts: 1,131Member Member Posts: 1,131Member Member
  • tar2323tar2323 Posts: 141Member Member Posts: 141Member Member
    Bumpety bump. Some great winter warming recipes on here - too good to be missed.
  • valine128valine128 Posts: 14Member Member Posts: 14Member Member
    How about a beef stew inspired by Thanksgiving? I tried this one and it was really good. You can skip the chipotle if you don't want it spicy.

    v19880w6lfsq.jpg
    edited February 2018
  • ShaeSweetnessShaeSweetness Posts: 60Member Member Posts: 60Member Member
    Theres a recipe for Santa Fe chicken! Its AMAZING! Put it over rice and it is literally so delicious. Its a nice mexican style chicken. Its low calorie, only 188 calories per cup! I meal prepped it for like 2 weeks straight!

    https://www.skinnytaste.com/crock-pot-santa-fe-chicken-425-pts/
  • amazsplendoramazsplendor Posts: 314Member Member Posts: 314Member Member
    Theres a recipe for Santa Fe chicken! Its AMAZING! Put it over rice and it is literally so delicious. Its a nice mexican style chicken. Its low calorie, only 188 calories per cup! I meal prepped it for like 2 weeks straight!

    https://www.skinnytaste.com/crock-pot-santa-fe-chicken-425-pts/

    It does look .. delicious and simple! I can't wait to try.. Thanks!
  • dottyrainesimondottyrainesimon Posts: 16Member Member Posts: 16Member Member
    One head of cauliflower, teaspoon coconut oil, fresh ginger an garlic, 1/4 vegetable broth. Either place cauliflower in food processor or cut up real small. Cook on high for two hours. Soooooo good!!!

    One pound lentals, carrots, celery, vegetable broth, onion, garlic, cook on low overnite. Good stuff!
  • picontreraspicontreras Posts: 5Member, Premium Member Posts: 5Member, Premium Member
    Turkey chili, most popular recipe in the website allrecipes. I usually leave mine 8 hours on low and it’s super tasty and even better if you add other veggies that you like ( I do carrots, red peppers and jalapeños)
  • fitoverfortymomfitoverfortymom Posts: 3,395Member, Premium Member Posts: 3,395Member, Premium Member
    We make this regularly (yesterday, actually): http://allrecipes.com/recipe/25147/sarges-ez-pulled-pork-bbq/. I cook it then weigh out my portion and add bottled BBQ sauce after the fact. The tips on adding liquid smoke are right-on.

    SO easy. Usually I'll make some rice in the rice cooker and set the timer, so everything is done when I get home from work. I'll zap some frozen veggies in the microwave to round it all out.
  • just_Tomekjust_Tomek Posts: 7,246Member Member Posts: 7,246Member Member
    We make this regularly (yesterday, actually): http://allrecipes.com/recipe/25147/sarges-ez-pulled-pork-bbq/. I cook it then weigh out my portion and add bottled BBQ sauce after the fact. The tips on adding liquid smoke are right-on.

    SO easy. Usually I'll make some rice in the rice cooker and set the timer, so everything is done when I get home from work. I'll zap some frozen veggies in the microwave to round it all out.

    Do the same thing in an Instantpot if you got one. Much faster and much better tasting and texture for some reason.
  • fitoverfortymomfitoverfortymom Posts: 3,395Member, Premium Member Posts: 3,395Member, Premium Member
    crazyravr wrote: »
    We make this regularly (yesterday, actually): http://allrecipes.com/recipe/25147/sarges-ez-pulled-pork-bbq/. I cook it then weigh out my portion and add bottled BBQ sauce after the fact. The tips on adding liquid smoke are right-on.

    SO easy. Usually I'll make some rice in the rice cooker and set the timer, so everything is done when I get home from work. I'll zap some frozen veggies in the microwave to round it all out.

    Do the same thing in an Instantpot if you got one. Much faster and much better tasting and texture for some reason.

    Don't have one. I've been holding out, but starting to really, really want one. We're a busy family. I think an Instant Pot is a worthwhile appliance (I'm choosy about letting new appliances in).
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