Crockpot

jenluvsushi

Although I haven't made this one in the crockpot (I have made it on the stove dozens of times), it is one of my favs....I amp up the flavor with some chili powder but that is pretty much all I do differently. I got it off skinnytaste.com:

Slow Cooker Picadillo
Skinnytaste.com
Servings: 11 • Size: 1/2 cup • Old Points: 4 pts • Weight Watchers Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)

Ingredients:


2 1/2 lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic, minced
1/4 cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste

Directions:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.

Makes about 5 3/4 cups.

Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.



Here is the stove-top version:

Cuban Picadillo
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1/2 cup • Old Points: 4 pts • Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)

Ingredients:

1/2 large chopped onion
2 cloves garlic, minced
1 tomato, chopped
1/2 pepper, finely chopped
2 tbsp cilantro
1-1/2 lb 93% lean ground beef
4 oz (1/2 can) tomato sauce
kosher salt
fresh ground pepper
1 tsp ground cumin
1-2 bay leaf
2 tbsp alcaparrado (capers or green olives would work too)

Directions:

Brown meat on medium flame in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

Add sofrito (onion mixture) to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes.

drj1955

Bump

nonniArteaga

Bump

JosieRawr

yum

Ellienana

Bump

Ellienana

Bump

Ellienana

Bump

bonnie_w

Bump
Thanks everyone for sharing some amazing recipes

Ellienana

Bump

Ellienana

Bump

jend114

bump to find later

blove_925

bump

lauranell79

Bump

Corjogo

Check out Pinterest they have loads of recipes all in one place.

Suffer4beauty

There are several good taco recipes that I like to make, but I like to share my "Quickest, Easiest Taco Recipe" for those days that are chaotic and time is of the essence:

Ingredients:
1) Chicken breast (a few ounces, I usually put in 1 regular sized package - so 4 to 6 breasts)
2) 16 oz. salsa jar, any brand - the chunkier the better
3) Any taco seasoning powder mix

Put salsa and seasoning mix in crockpot. Stir. Put chicken breast in. Use a spoons to put some of the salsa on top of it. Cook 4 to 6 hours low, or 8 to 10 hours high. Tastes better and is "drier" (in a good way - means more salsa was absorbed and tastes better).

Add whatever toppings you like - I like to add low-fat shredded cheese, lettuce, and I use low-carb tortillas.

ExplorinLauren

My taco soup:

Ground beef or turkey (cooked)
Rotel tomatoes, fiesta corn, black beans, taco seasoning packet, ranch dip packet.... mix together, cook on low (the longer the more flavorful)
Serve with light sour cream/ baked tostito chips. Shredded cheese optional.

Alacey88

bump.... for later.

twelfty

some of these sounds lovely, thank you for sharing!

jrmommy23

Bump

Denjo060

awesome recipes thanks for sharing

amyyeary71

check Pinterest also...I have gotten TONS of great crock pot recipes from there.

barkin43

bump. These sound wonderful.:drinker: :flowerforyou:

Boardergurl

bump

burklebees

The buffalo chicken one sounds awesome. Im going to make it this week.

meshamoo

bump

marinemom93

bump

CatMcCheesey

Crock Pot Pumpkin Steel Cut Oats
Nutrition Info
• Calories: 201.8
• Fat: 2.9g
• Carbohydrates: 37.9g
• Protein: 10.3g
Ingredients
2 cups Steel Cut Oats
1 - 15 oz can pumpkin
3 1/2 cups fat free milk
3 1/2 cups water
1 Tablespoon vanilla
1 Tablespoon pumpkin pie spice
1/4 cup Splenda
Directions
Combine all ingredients in slow cooker (I used 5 quart and it worked perfectly). Cook on low 4-6 hours.

Makes 8 - 1 cup servings.

Number of Servings: 8

I'm definitely going to try this one - it sounds delicious!

sngrosch

bump! love good crockpot recipes!

sundaywishes

bump to find later

catzmommie

bump