Crock Pot Recipes posted on MFP

leann_m_olson · May 2009

MFP CROCKPOT RECIPES
Collected from posts on MFP
*I do not guarantee the accuracy of Nutrition posted (or the taste)

It's not the 100 recipe word document but at least their all in one place? Not sure if I can post this many characters.

************************************************************************

killer Italian Beef recipe!

2 pound Sirloin Tip/Rump Roast
1 small jar pepper rings
1 packets of Zesty Italian Dressing Mix (powder)
1/2 cup water
1/4 cup vinegar
1 teaspoon garlic
1 teaspoon basil
1 teaspoon thyme

Makes 8 servings (4oz meat each)

Cook all day on low or 3-4 hours on high. Remove from crockpot and shred meat. Put back into the crockpot to warm back up and absorb some of the juice. Serve on a whole wheat bun.

150 calories (meat only)

I haven't calculated the rest of the nutrition facts. It is probably high in sodium, but so good! I had this last night and one sandwich with a whole wheat bun was only 300 calories.

Posted by: jlohern
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Slow-Cooker Recipe: Seafood Gumbo

This recipe skips the tedious steps and hard-to-find spices of traditional gumbos without compromising any of the flavor. Serve over rice.

1/2 pound sliced bacon, diced
2 stalks celery, sliced (1 1/2 cups)
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 cups chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

In a large skillet, over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to a 4- to 6-quart slow cooker. Discard all but a thin coating of fat from the skillet. Add the celery, onion, green pepper, and garlic to the skillet and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes. Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt, and thyme. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the shrimp, crabmeat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high.

Tip: Once the ingredients are in the pot and the slow cooker is simmering, don't lift the lid. Heat and steam escape. If you do, you'll lose an estimated 20 minutes of cooking time.

Yield: Makes 6 servings

CALORIES 273 (27% from fat); FAT 8g (sat 2g); PROTEIN 38mg; CHOLESTEROL 204mg; CALCIUM 222mg; SODIUM 1757mg; FIBER 2g; CARBOHYDRATE 11g; IRON 4mg

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Chicken and Potatoes

8 skinless chicken thighs
Kosher salt and pepper
2 onions, quartered
1 pound small red potatoes
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
12 cloves garlic, peeled
1 orange, cut into 1/4-inch rings
2 cups low-sodium chicken broth
1 tablespoon honey
8 sprigs thyme

Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 hours. Divide the chicken mixture into individual bowls.

If You Don't Have a Slow Cooker: Heat oven to 325° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the vegetables are tender and the chicken is cooked through, 2 to 2 1/2 hours.

Yield: Makes 6 servings

CALORIES 328 (19% from fat); FAT 7g (sat 2g); SUGAR 9g; PROTEIN 35g; CHOLESTEROL 127mg; SODIUM 479mg; FIBER 4g; CARBOHYDRATE 33g

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Chicken and beans

2 Chicken Breasts (4 halves)
2 cups Lima Beans (dry)
1 cup Tomato Sauce
3 cloves Garlic (mashed)
1 tsp Allspice
1 tsp Cumin
1 tsp Black Pepper
1/2 tsp Salt
1 tsp Oregano
1 cup Water (or enough to make slow cooker halfway full)

-Pour dry Lima Beans, tomato sauce, and water into Slow Cooker
-Brown chicken over medium heat
-Put chicken into Slow Cooker and let cook for 5-6 hours on low
-Add spices and garlic in the last hour or two of cooking (still on low). It might need some mixing and a little more water at this point to keep it from burning.
-After letting it cook for 8-ish hours, eat it up!
Tastes great over a bed of brown rice

Number of Servings: 6

Calories 182.1 Total Fat 1.5 g
Saturated Fat 0.4 g Polyunsaturated Fat 0.4 g Monounsaturated Fat 0.3 g
Cholesterol 45.6 mg
Sodium 462.4 mg
Potassium 603.3 mg
Total Carbohydrate 18.4 g
Dietary Fiber 5.6 g
Sugars 1.8 g
Protein 23.8 g

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Creamy Chicken
This is really filling and creamy. I like to serve it over no-yolk egg noodles. I know the recipe sounds really strange, but follow it and you'll see that it works. This is the base recipe. You can add all manner of veggies.

4 boneless skinless chicken breasts
1 package of Italian salad dressing powder
1 can condensed 98% fat free low sodium cream of chicken soup
8 oz fat-free cream cheese
2 tbps water

1. Cut the chicken into bite-sized cubes.
2. Put chicken, water, and dressing mix in the slow cooker and stir to mix
3. Cook on slow for 4 hours or until the chicken is cooked through.
4. Add the cream cheese and condensed soup. Not adding these before gives the chicken a non-boiled/stewed texture and flavour.
5. Heat through on high for 30 min and serve.

Makes 4 servings
Nutrition per serving:
Calories: 372
Fat: 4.5
Carbs: 13
Protein: 62

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Black Bean Stuffed Peppers

Ingredients:
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp chili powder
2 15-oz cans black beans, rinsed and drained
6 tall green bell peppers, seeded and cored
1 cup reduced-fat Jack cheese, grated
1 cup tomato salsa
1/2 cup fat free sour cream

Directions:
In a medium skillet, saute the onion until golden. Season with the cayenne pepper, oregano, cumin and chili powder. In a medium mixing bowl, mash half of the black beans with sauteed onions. Mix in the remaining beans. Place the bell peppers in the slow cooker, and spoon the black bean mixture into the bell peppers. Pour the salsa over the cheese. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve each pepper with a dollop of sour cream

I calculated this out to be around 198 calories and 2.5 g fat per serving...as well as 7.3 g fiber! I had to guesstimate the peppers because that Spark Recipe Calculator wouldn't give me whole peppers, only cups, so I put in 6 cups. But, green bell peppers are not going to make or break your diet! LOL

I also calculated it using the 2% shredded Cheddar Cheese instead of the reduced fat Jack.
Edited by TamTastic on Thu 02/28/08 04:32 AM

Number of Servings: 6

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 157.2
Total Fat: 3.3 g
Cholesterol: 63.4 mg
Sodium: 654.2 mg
Total Carbs: 6.7 g
Dietary Fiber: 0.9 g
Protein: 24.3 g

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Low Fat Crockpot Pork and Sweet Potato Stew

Prep Time: 15 minutes
Cook Time: 9 hours,
Ingredients:

* 1 medium sweet potato, peeled and cut into chunks
* 1 large onion, chopped
* 2 stalks celery
* 1 large Granny Smith Apple, cut into chunks
* 1 large carrot, sliced
* 1 pound pork tenderloin, trimmed of fat, and cut into chunks
* 1/2 cup apple cider
* 3/4 cup fat-free, low-sodium chicken broth
* 1/2 tsp rosemary
* 1/2 tsp sage
* Freshly ground black pepper

Preparation:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Lay vegetables on the bottom of the crockpot, followed by pork. Pour apple cider and chicken broth over the pork and vegetables, and add herbs. Cover and cook on low for 7-9 hours. To thicken the juices, make a cornstarch slurry from 1/4 cup cornstarch and a 1/4 cup water, and stir into the stew about half an hour before serving.

Serves 4.

Per Serving: Calories 321, Calories from Fat 41, Total Fat 4.6g (sat 1.4g), Cholesterol 72mg, Sodium 119mg, Carbohydrate 43.2g, Fiber 6.5g, Protein 26.8g

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My all time favorite slow cooker cookbook is "Fresh from the Vegetarian Slow Cooker" by Robin Robertson...I just picked it up at the library at one point. So, i'll just post one of my favorites. Even though it's all vegetarian there's some great veggie side dishes and just some tasty stuff.

Half-Day Ratatouille
(easy and pretty low on the calorie count)
2 tbls olive oil
1 sm. eggplant, cut into half inch dice
1 sm. yellow onion, diced
1 sm red bell pepper, half inch dice
2 garlic cloves
2 sm zucchini, cut into half inch rounds
One 28 oz can diced tomatoes
1 teas dried thyme
salt and pepper
3 tbsn pesto

heat 1 tbsn oil in large skillet over med heat, add eggplant, stirring until softened, about 5 minutes. Transfer to slow cooker.
heat other tbsn oil in skillet, add onion, cover for 5 minutes. Transfer to slow cooker. Add the remaining ingredients except for pesto. Cover and cook on low for 4 hours.
Stir in pesto just before serving.

This one is easy but the timing is short so it's a little tough sometimes. I usually serve it over some polenta, brown rice or with some crusty bread. this is supposed to serve 4-6, so the calories i came up with are 160-240.....hopefully my calculating was right.

Enjoy
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Cabbage Rolls
makes 12 rolls, serving is based on two rolls

1/2 cup uncooked white rice
12 leaves cabbage
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

1 In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

2 Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

3 In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt and pepper; stir well to combine. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

4 In small bowl, combine tomato sauce, brown sugar, lemon juice and Worcestershire. Pour over cabbage rolls. Cover and cook on low 8 to 9 hours.

I added a can of diced tomatoes to the sauce. Plus garlic for the ground beef stuffing! It really was great!

195 calories and 4 grams of fat.

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Crock Pot Chicken Cacciatore
Makes 8 servings

6 boneless skinless chicken thighs
1 cup tomato sauce
1/2 lb mushrooms, Sliced
2 tablespoons garlic, chopped
1 bell pepper, Chopped
1 small onion, Diced
salt & pepper
1 cup fat free mozzarella cheese, shredded

Put the chicken in a crock pot.
Season with salt & pepper: top with remaining ingredients.
Cook on LOW 7-8 hours.
During the last 30 minutes put crock pot on High, sprinkle on the Mozzarella Cheese to melt

Per Serving:
Calories 162
Total Fat 3.9g
Saturated Fat 0.9g 4%
Polyunsat. Fat 1.1g
Monounsat. Fat 1.2g
Cholesterol 60mg
Sodium 403mg
Potassium 519mg
Total Carbohydrate 9.6g
Dietary Fiber 1.4g
Sugars 5.6g
Protein 22 g

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Here is my Pot Roast Recipe and I have it loaded to share the nutritional content on this site. Just put in Stacy's Pot Roast in the add a meal on this site and nutrition for this meal is there for you.

2.5 lbs Pot Roast (Rump roast, bottom roast something that falls apart easy)
1 Cup chopped onion
1 Jalapeno Pepper
.5 tsp Oregano
.5 tsp Basil
.5 tsp Thyme
1 tsp pepper
1 tsp paprika (I'm trying my Mother-in-laws find from Hungry)
1 tbsp Garlic
2 Beef Bouillon Cubes
1 Cup Carrots
1 Cup Frozen Peas
1 12oz Can of Corn
6 Small Potatoes
6 Cups of Water
Cornstarch to thicken the broth

I put all in the crockpot except carrots, potatoes and peas. Cook on medium for 4 hours then add the vegetables cook for 2 more hours. Just before serving I will add cornstarch with a little water and mix with the broth to thicken up the gravy. Depending on if you want it thick or more soupy will depend on how much you want to add.

I am off to ride my bike for 2 hours if the rain stops and dinner will be done when I return. I have instructions for the teen and husband to add the vegies about 2pm this afternoon so when I return I will finish the gravy.

Stacy
Edited by ltsoccermom on Sat 02/16/08 08:28 AM
Nutrition Facts
Stacy's - Pot Roast
Servings: size 2 cups
Calories 480
Sodium 457 mg
Total Fat 10 g
Potassium 1739 mg
Saturated Fat 3 g
Total Carbs 46 g
Polyunsaturated 1 g
Dietary Fiber 7 g
Monounsaturated 4 g
Sugars 4 g
Trans 0 g
Protein 51 g
Cholesterol 116 mg

Vitamin A 67 %
Calcium 6 %
Vitamin C 77 %
Iron 41 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Triple- Layer Lasagna

Serves: Prep: 20min|Cook: 6hr 10min |Total: 6hr 30min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
1 lb extra lean ground beef
14 1/2 oz diced tomatoes
1 small onion, finely chopped
1 C sliced mushrooms
1 clove garlic, minced
9 oven-ready lasagna noodles
28 oz tomato sauce
16 oz fat-free cottage cheese
2 C shredded reduced-fat mozzarella cheese
1/4 C grated Parmesan cheese

Directions
1. Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes. 2. Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. Sprinkle Parmesan on top. 3. Cover. Cook on low 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.

Nutritional Facts per serving

CALORIES 209.9 CAL
FAT 5.7 G
SATURATED FAT 2.6 G
CHOLESTEROL 47 MG
SODIUM 655.1 MG
CARBOHYDRATES 18.8 G
TOTAL SUGARS 6.7 G
DIETARY FIBER 2 G
PROTEIN 20.2 G
Edited by bumpn2 on Mon 03/02/09 07:30 PM

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Low Calorie Crockpot Pineapple Chicken
3 Chicken breasts, split, skinned and boned
Pepper
Paprika
20 ounces of pineapple, unsweetened tidbits, drained
2 tablespoons of Mustard; Dijon-style
Soy sauce
1 Garlic clove, minced
Arrange the chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings
Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium.

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Chicken and Sweet Potato Stew Recipe
Makes 6 servings

A CrockPot recipe

Ingredients
728 grams chicken breasts
2 cups yams, chopped
2 medium Yukon Gold potatoes
3 medium carrots
28 ounces canned tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 tsp nutmeg
1 tsp paprika
1 tsp celery seed
1 cup chicken broth
1 tsp basil
Directions
1. Chop chicken, yams, potatoes, and carrots. Combine chicken, potatoes, yams, carrots, tomatoes, and spices (except for basil) in crockpot.
2. Cover and cook on low 6-8 hours or on high 3-4 hours, or until done.
3. Sprinkle with basil just before serving.
Nutrition Facts
Serving Size 429.3g

Amount Per Serving
Calories 383
Calories from Fat 88
% Daily Value*
Total Fat 9.8g 15%
Saturated Fat 2.6g 13%
Cholesterol 108mg 36%
Sodium 657mg 27%
Total Carbohydrates 33.5g 11%
Dietary Fiber 5.8g 23%
Sugars 5.8g
Protein 39.6g

Nutritional details are an estimate and should only be used as a guide for approximation

leann_m_olson · May 2009

MFP CROCKPOT RECIPES
Collected from posts on MFP
*I do not guarantee the accuracy of Nutrition posted (or the taste)

It's not the 100 recipe word document but at least their all in one place? Not sure if I can post this many characters.

************************************************************************

killer Italian Beef recipe!

2 pound Sirloin Tip/Rump Roast
1 small jar pepper rings
1 packets of Zesty Italian Dressing Mix (powder)
1/2 cup water
1/4 cup vinegar
1 teaspoon garlic
1 teaspoon basil
1 teaspoon thyme

Makes 8 servings (4oz meat each)

Cook all day on low or 3-4 hours on high. Remove from crockpot and shred meat. Put back into the crockpot to warm back up and absorb some of the juice. Serve on a whole wheat bun.

150 calories (meat only)

I haven't calculated the rest of the nutrition facts. It is probably high in sodium, but so good! I had this last night and one sandwich with a whole wheat bun was only 300 calories.

Posted by: jlohern
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Slow-Cooker Recipe: Seafood Gumbo

This recipe skips the tedious steps and hard-to-find spices of traditional gumbos without compromising any of the flavor. Serve over rice.

1/2 pound sliced bacon, diced
2 stalks celery, sliced (1 1/2 cups)
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 cups chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

In a large skillet, over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to a 4- to 6-quart slow cooker. Discard all but a thin coating of fat from the skillet. Add the celery, onion, green pepper, and garlic to the skillet and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes. Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt, and thyme. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the shrimp, crabmeat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high.

Tip: Once the ingredients are in the pot and the slow cooker is simmering, don't lift the lid. Heat and steam escape. If you do, you'll lose an estimated 20 minutes of cooking time.

Yield: Makes 6 servings

CALORIES 273 (27% from fat); FAT 8g (sat 2g); PROTEIN 38mg; CHOLESTEROL 204mg; CALCIUM 222mg; SODIUM 1757mg; FIBER 2g; CARBOHYDRATE 11g; IRON 4mg

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Chicken and Potatoes

8 skinless chicken thighs
Kosher salt and pepper
2 onions, quartered
1 pound small red potatoes
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
12 cloves garlic, peeled
1 orange, cut into 1/4-inch rings
2 cups low-sodium chicken broth
1 tablespoon honey
8 sprigs thyme

Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 hours. Divide the chicken mixture into individual bowls.

If You Don't Have a Slow Cooker: Heat oven to 325° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the vegetables are tender and the chicken is cooked through, 2 to 2 1/2 hours.

Yield: Makes 6 servings

CALORIES 328 (19% from fat); FAT 7g (sat 2g); SUGAR 9g; PROTEIN 35g; CHOLESTEROL 127mg; SODIUM 479mg; FIBER 4g; CARBOHYDRATE 33g

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Chicken and beans

2 Chicken Breasts (4 halves)
2 cups Lima Beans (dry)
1 cup Tomato Sauce
3 cloves Garlic (mashed)
1 tsp Allspice
1 tsp Cumin
1 tsp Black Pepper
1/2 tsp Salt
1 tsp Oregano
1 cup Water (or enough to make slow cooker halfway full)

-Pour dry Lima Beans, tomato sauce, and water into Slow Cooker
-Brown chicken over medium heat
-Put chicken into Slow Cooker and let cook for 5-6 hours on low
-Add spices and garlic in the last hour or two of cooking (still on low). It might need some mixing and a little more water at this point to keep it from burning.
-After letting it cook for 8-ish hours, eat it up!
Tastes great over a bed of brown rice

Number of Servings: 6

Calories 182.1 Total Fat 1.5 g
Saturated Fat 0.4 g Polyunsaturated Fat 0.4 g Monounsaturated Fat 0.3 g
Cholesterol 45.6 mg
Sodium 462.4 mg
Potassium 603.3 mg
Total Carbohydrate 18.4 g
Dietary Fiber 5.6 g
Sugars 1.8 g
Protein 23.8 g

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Creamy Chicken
This is really filling and creamy. I like to serve it over no-yolk egg noodles. I know the recipe sounds really strange, but follow it and you'll see that it works. This is the base recipe. You can add all manner of veggies.

4 boneless skinless chicken breasts
1 package of Italian salad dressing powder
1 can condensed 98% fat free low sodium cream of chicken soup
8 oz fat-free cream cheese
2 tbps water

1. Cut the chicken into bite-sized cubes.
2. Put chicken, water, and dressing mix in the slow cooker and stir to mix
3. Cook on slow for 4 hours or until the chicken is cooked through.
4. Add the cream cheese and condensed soup. Not adding these before gives the chicken a non-boiled/stewed texture and flavour.
5. Heat through on high for 30 min and serve.

Makes 4 servings
Nutrition per serving:
Calories: 372
Fat: 4.5
Carbs: 13
Protein: 62

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Black Bean Stuffed Peppers

Ingredients:
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp chili powder
2 15-oz cans black beans, rinsed and drained
6 tall green bell peppers, seeded and cored
1 cup reduced-fat Jack cheese, grated
1 cup tomato salsa
1/2 cup fat free sour cream

Directions:
In a medium skillet, saute the onion until golden. Season with the cayenne pepper, oregano, cumin and chili powder. In a medium mixing bowl, mash half of the black beans with sauteed onions. Mix in the remaining beans. Place the bell peppers in the slow cooker, and spoon the black bean mixture into the bell peppers. Pour the salsa over the cheese. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve each pepper with a dollop of sour cream

I calculated this out to be around 198 calories and 2.5 g fat per serving...as well as 7.3 g fiber! I had to guesstimate the peppers because that Spark Recipe Calculator wouldn't give me whole peppers, only cups, so I put in 6 cups. But, green bell peppers are not going to make or break your diet! LOL

I also calculated it using the 2% shredded Cheddar Cheese instead of the reduced fat Jack.
Edited by TamTastic on Thu 02/28/08 04:32 AM

Number of Servings: 6

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 157.2
Total Fat: 3.3 g
Cholesterol: 63.4 mg
Sodium: 654.2 mg
Total Carbs: 6.7 g
Dietary Fiber: 0.9 g
Protein: 24.3 g

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Low Fat Crockpot Pork and Sweet Potato Stew

Prep Time: 15 minutes
Cook Time: 9 hours,
Ingredients:

* 1 medium sweet potato, peeled and cut into chunks
* 1 large onion, chopped
* 2 stalks celery
* 1 large Granny Smith Apple, cut into chunks
* 1 large carrot, sliced
* 1 pound pork tenderloin, trimmed of fat, and cut into chunks
* 1/2 cup apple cider
* 3/4 cup fat-free, low-sodium chicken broth
* 1/2 tsp rosemary
* 1/2 tsp sage
* Freshly ground black pepper

Preparation:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Lay vegetables on the bottom of the crockpot, followed by pork. Pour apple cider and chicken broth over the pork and vegetables, and add herbs. Cover and cook on low for 7-9 hours. To thicken the juices, make a cornstarch slurry from 1/4 cup cornstarch and a 1/4 cup water, and stir into the stew about half an hour before serving.

Serves 4.

Per Serving: Calories 321, Calories from Fat 41, Total Fat 4.6g (sat 1.4g), Cholesterol 72mg, Sodium 119mg, Carbohydrate 43.2g, Fiber 6.5g, Protein 26.8g

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My all time favorite slow cooker cookbook is "Fresh from the Vegetarian Slow Cooker" by Robin Robertson...I just picked it up at the library at one point. So, i'll just post one of my favorites. Even though it's all vegetarian there's some great veggie side dishes and just some tasty stuff.

Half-Day Ratatouille
(easy and pretty low on the calorie count)
2 tbls olive oil
1 sm. eggplant, cut into half inch dice
1 sm. yellow onion, diced
1 sm red bell pepper, half inch dice
2 garlic cloves
2 sm zucchini, cut into half inch rounds
One 28 oz can diced tomatoes
1 teas dried thyme
salt and pepper
3 tbsn pesto

heat 1 tbsn oil in large skillet over med heat, add eggplant, stirring until softened, about 5 minutes. Transfer to slow cooker.
heat other tbsn oil in skillet, add onion, cover for 5 minutes. Transfer to slow cooker. Add the remaining ingredients except for pesto. Cover and cook on low for 4 hours.
Stir in pesto just before serving.

This one is easy but the timing is short so it's a little tough sometimes. I usually serve it over some polenta, brown rice or with some crusty bread. this is supposed to serve 4-6, so the calories i came up with are 160-240.....hopefully my calculating was right.

Enjoy
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Cabbage Rolls
makes 12 rolls, serving is based on two rolls

1/2 cup uncooked white rice
12 leaves cabbage
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

1 In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

2 Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

3 In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt and pepper; stir well to combine. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

4 In small bowl, combine tomato sauce, brown sugar, lemon juice and Worcestershire. Pour over cabbage rolls. Cover and cook on low 8 to 9 hours.

I added a can of diced tomatoes to the sauce. Plus garlic for the ground beef stuffing! It really was great!

195 calories and 4 grams of fat.

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Crock Pot Chicken Cacciatore
Makes 8 servings

6 boneless skinless chicken thighs
1 cup tomato sauce
1/2 lb mushrooms, Sliced
2 tablespoons garlic, chopped
1 bell pepper, Chopped
1 small onion, Diced
salt & pepper
1 cup fat free mozzarella cheese, shredded

Put the chicken in a crock pot.
Season with salt & pepper: top with remaining ingredients.
Cook on LOW 7-8 hours.
During the last 30 minutes put crock pot on High, sprinkle on the Mozzarella Cheese to melt

Per Serving:
Calories 162
Total Fat 3.9g
Saturated Fat 0.9g 4%
Polyunsat. Fat 1.1g
Monounsat. Fat 1.2g
Cholesterol 60mg
Sodium 403mg
Potassium 519mg
Total Carbohydrate 9.6g
Dietary Fiber 1.4g
Sugars 5.6g
Protein 22 g

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Here is my Pot Roast Recipe and I have it loaded to share the nutritional content on this site. Just put in Stacy's Pot Roast in the add a meal on this site and nutrition for this meal is there for you.

2.5 lbs Pot Roast (Rump roast, bottom roast something that falls apart easy)
1 Cup chopped onion
1 Jalapeno Pepper
.5 tsp Oregano
.5 tsp Basil
.5 tsp Thyme
1 tsp pepper
1 tsp paprika (I'm trying my Mother-in-laws find from Hungry)
1 tbsp Garlic
2 Beef Bouillon Cubes
1 Cup Carrots
1 Cup Frozen Peas
1 12oz Can of Corn
6 Small Potatoes
6 Cups of Water
Cornstarch to thicken the broth

I put all in the crockpot except carrots, potatoes and peas. Cook on medium for 4 hours then add the vegetables cook for 2 more hours. Just before serving I will add cornstarch with a little water and mix with the broth to thicken up the gravy. Depending on if you want it thick or more soupy will depend on how much you want to add.

I am off to ride my bike for 2 hours if the rain stops and dinner will be done when I return. I have instructions for the teen and husband to add the vegies about 2pm this afternoon so when I return I will finish the gravy.

Stacy
Edited by ltsoccermom on Sat 02/16/08 08:28 AM
Nutrition Facts
Stacy's - Pot Roast
Servings: size 2 cups
Calories 480
Sodium 457 mg
Total Fat 10 g
Potassium 1739 mg
Saturated Fat 3 g
Total Carbs 46 g
Polyunsaturated 1 g
Dietary Fiber 7 g
Monounsaturated 4 g
Sugars 4 g
Trans 0 g
Protein 51 g
Cholesterol 116 mg

Vitamin A 67 %
Calcium 6 %
Vitamin C 77 %
Iron 41 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Triple- Layer Lasagna

Serves: Prep: 20min|Cook: 6hr 10min |Total: 6hr 30min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
1 lb extra lean ground beef
14 1/2 oz diced tomatoes
1 small onion, finely chopped
1 C sliced mushrooms
1 clove garlic, minced
9 oven-ready lasagna noodles
28 oz tomato sauce
16 oz fat-free cottage cheese
2 C shredded reduced-fat mozzarella cheese
1/4 C grated Parmesan cheese

Directions
1. Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes. 2. Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. Sprinkle Parmesan on top. 3. Cover. Cook on low 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.

Nutritional Facts per serving

CALORIES 209.9 CAL
FAT 5.7 G
SATURATED FAT 2.6 G
CHOLESTEROL 47 MG
SODIUM 655.1 MG
CARBOHYDRATES 18.8 G
TOTAL SUGARS 6.7 G
DIETARY FIBER 2 G
PROTEIN 20.2 G
Edited by bumpn2 on Mon 03/02/09 07:30 PM

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Low Calorie Crockpot Pineapple Chicken
3 Chicken breasts, split, skinned and boned
Pepper
Paprika
20 ounces of pineapple, unsweetened tidbits, drained
2 tablespoons of Mustard; Dijon-style
Soy sauce
1 Garlic clove, minced
Arrange the chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings
Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium.

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Chicken and Sweet Potato Stew Recipe
Makes 6 servings

A CrockPot recipe

Ingredients
728 grams chicken breasts
2 cups yams, chopped
2 medium Yukon Gold potatoes
3 medium carrots
28 ounces canned tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 tsp nutmeg
1 tsp paprika
1 tsp celery seed
1 cup chicken broth
1 tsp basil
Directions
1. Chop chicken, yams, potatoes, and carrots. Combine chicken, potatoes, yams, carrots, tomatoes, and spices (except for basil) in crockpot.
2. Cover and cook on low 6-8 hours or on high 3-4 hours, or until done.
3. Sprinkle with basil just before serving.
Nutrition Facts
Serving Size 429.3g

Amount Per Serving
Calories 383
Calories from Fat 88
% Daily Value*
Total Fat 9.8g 15%
Saturated Fat 2.6g 13%
Cholesterol 108mg 36%
Sodium 657mg 27%
Total Carbohydrates 33.5g 11%
Dietary Fiber 5.8g 23%
Sugars 5.8g
Protein 39.6g

Nutritional details are an estimate and should only be used as a guide for approximation