Clean Eating---Crockpot recipes???

dbkrantz · April 2013

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Amber82479 · April 2013

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JustAGirlyGeek · April 2013

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annemama · April 2013

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Chrisgriff32 · April 2013

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jmbond06 · April 2013

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BlessedHeart · April 2013

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timpicks · April 2013

Tim's Crock Pot Latin Pork Stew

Slow cook crock pot pork stew with lots of vegetables. Cooks a large batch that can then be split up and frozen. I make this because my wife doesn't eat pork and this makes it easy to cook two separate meals. The recipe is pretty loose, and I add apple, peppers, and pear for some natural sweetness. Maybe next time I'll add some cinnamon.

5 lbs. pork stew meat in 1 inch cubes
10 oz. frozen corn (canned OK too)
2.5 lbs. yams
28 oz. diced canned tomatoes (fresh probably better)
3 tbsp chili powder
1 lb fresh green beans
2 tsp ground coriander
8 oz. baby bella mushrooms
7 garlic cloves
2 chipotle peppers
1 apple peeled
1 pear peeled
1 pint of cherry tomatoes
1 large red pepper
1 cup chopped fresh carrots
1 jar medium salsa
5 medium yellow onions
12 oz. beer (I used an oatmeal stout, wine is OK too)
1 cup water

Chop onions, garlic, mushrooms, and peeled yams, and toss into a crock pot with pork stew meat and other veggies. Combine canned diced tomatoes and spices in large bowl and then mix in. Add water and beer and then cook on low heat for 7- 8 hours. Add diced apple and pear, cherry tomatoes, carrots, diced red pepper, chipotle peppers, and salsa when mixture boils down enough to have room. Cook on low heat for another 1-2 hours (i.e., 8-10 hours total). Season to taste (I like to add bajan hot sauce).

barbd70 · April 2013

Sounds good

middleton110 · April 2013

I've been making crockpot quinoa for breakfast, which has been really nice to eat (when I remember!). I make it a ~3-3 1/2 cup crock pot.

Basically,

2 1/2 c. milk or broth
1/2 c. quinoa

It makes ~2-3 servings.

Onto this, you just add whatever you like. I've made it with frozen blueberries and walnuts, jalapenos and mushrooms, turnip greens... You could also just add spices and herbs. I've added 2 tbl chia seeds too. If you want to add a lot of fruit or veggies, just reduce the quinoa a bit. If you want to add flax or chia seeds (which I recommend! it helps the texture feel more like oatmeal), just make sure to increase the liquid to compensate.

illipina · April 2013

Here is one from Skinnytaste.com. She has alot of good recipes. We really liked it. I had some left over and I drained the sauce from it and layered the filling over some corn tortillas with some green and red enchilada sauce and lowfat cheese. It was great!

Crock Pot Chicken Enchilada Soup
Skinnytaste.com
Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts
Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g
Sodium: 572 mg (without salt)

Ingredients:
• 2 tsp olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 3 cups low sodium fat-free chicken broth
• 8 oz can tomato sauce
• 1-2 tsp chipotle chili in adobo sauce (or more to taste)
• 1/4 cup chopped cilantro (plus more for garnish)
• 15 oz can black beans, rinsed and drained
• 14.5 oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 8 oz skinless chicken breasts (16 oz total)
• 1/4 cup chopped scallions, for topping
• 3/4 cup shredded reduced fat cheddar cheese
• fat free sour cream (optional)

Directions:

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!

got this recipe in my dinner swap group and its very tasty..

mssunshine_7 · April 2013

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horses7777 · April 2013

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DonnaLeeCattes · April 2013

Simplier Chicken Enchilada Soup

1 can black beans, drained and rinsed
1 can diced tomatoes
1 can corn
1 can enchilada sauce
1 can cream of chicken soup
1 1/2 cups milk
3 frozen chicken breasts

In bottom of crock pot combine beans, tomatoes, and corn. Top with chicken breasts. In large bowl, whisk together enchilada sauce and soup. Gradually whisk in the milk until smooth. Pour mixture over top of chicken. Cook on low 6 hours. Shred chicken and top with cheese. Serve with chips and cheese.

181 calories per cup

this sounds good and easy, thank you