CROCKtober - break out your crock pot recipes for October!

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  • jfrog123
    jfrog123 Posts: 432 Member
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    Chicken & Sweet Potato Stew

    Ingredients
    4 boneless, skinless chicken breasts, cut into bite-size pieces
    2 medium sweet potatoes, peeled and cubed
    2 medium Yukon Gold potatoes, peeled and cubed
    2 medium carrots, peeled and cut into 1⁄2-inch slices
    1 can (28 ounces) whole stewed tomatoes
    1 teaspoon salt
    1 teaspoon paprika
    1 teaspoon celery seeds
    1⁄2 teaspoon freshly ground black pepper
    1⁄8 teaspoon ground cinnamon
    1⁄8 teaspoon ground nutmeg
    1 cup nonfat, low-sodium chicken broth
    1⁄4 cup fresh basil, chopped


    Directions

    Combine the chicken, potatoes, carrots, tomatoes, salt, paprika, celery seeds, pepper, cinnamon, nutmeg and broth in the slow cooker.
    Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

    *This is yummy. Recipe came from the Crockpot booklet that came with my slow cooker
  • jfrog123
    jfrog123 Posts: 432 Member
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    Slow Cooker Stuffed Peppers (from Prevention Magazine)


    Ingredients
    •3/4 pound lean ground turkey
    •1/2 cup uncooked quinoa
    •3 scallions, chopped
    •1 small yellow onion, finely chopped
    •1 small jalapeno chile pepper, finely chopped
    •1 clove garlic, minced
    •1/4 teaspoon salt
    •1/4 teaspoon freshly ground black pepper
    •4 large green bell or Cubanelle peppers
    •2 cups reduced-sodium chicken broth
    •1 can (28 ounces) tomato puree
    •3/4 teaspoon dried oregano
    •2 tablespoons chopped fresh parsley
    •salt
    •freshly ground black pepper

    Directions
    1.COMBINE the turkey, quinoa, scallions, onion, jalapeno pepper, garlic, salt, and black pepper in a large bowl.
    2.CUT the tops off the bell or Cubanelle peppers and scoop out the seeds. Stuff each pepper with one-quarter of the turkey mixture. Replace the pepper tops and place in the slow cooker.
    3.COMBINE the broth, tomato puree, and oregano in a medium bowl. Pour over the peppers in the slow cooker. Position the peppers carefully so that they are covered by the liquid. Cook on high heat for 4 hours.
    4.SPRINKLE each pepper with the parsley before serving. Season with salt and black pepper.

    Serves 4
    Nutritional Facts per serving:
    CALORIES 347.4 CAL
    FAT 9.9 G
    SATURATED FAT 2.5 G
    SODIUM 327.1 MG
    CARBOHYDRATES 43.9 G
    TOTAL SUGARS 14.8 G
    DIETARY FIBER 9 G
    PROTEIN 25.6 G
  • carriann2012
    carriann2012 Posts: 180 Member
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    Bump for later
  • ukstarlight05
    ukstarlight05 Posts: 86
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    Bump - these recipes sound super yummy!!!
    I want to keep track of this thread :)
  • sassyfrass9
    sassyfrass9 Posts: 71 Member
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    bump
  • bzmom
    bzmom Posts: 1,332 Member
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    BUMP
  • BEWolfe
    BEWolfe Posts: 3
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    bump :)
  • cskalaj
    cskalaj Posts: 94 Member
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    BUMP!!
  • JenNuma
    JenNuma Posts: 52 Member
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    :smile:
  • Pattik123
    Pattik123 Posts: 24 Member
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    bump.. thanks!
  • TimoyaSanders
    TimoyaSanders Posts: 1 Member
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    tagging so i can keep track...
  • Pattik123
    Pattik123 Posts: 24 Member
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    bump.. thanks!
  • Yukongil
    Yukongil Posts: 166 Member
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    I'm making a big batch of venison stew/chili

    1lb ground venison
    1/2 lb of black beans
    1/2 lb of kidney beans
    1/2 sweet onion
    3 small sweet potatos (cubed)
    larged diced tomato
    3 cloves of garlic
    plus whatever seasoning/spices you enjoy
    I'm going with
    Curry powder, chili powder, cayanne pepper, red pepper flake, black pepper (can you tell I like it spicy?), garlic powder, onion powder, paprika

    you can check out my diary to see the nutritional aspects, I'm having a double serving tonight for dinner and I can't wait!
  • helenas74
    helenas74 Posts: 3
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    Bump!!!
  • mara6191
    mara6191 Posts: 7 Member
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    bump
  • wood8282
    wood8282 Posts: 9
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    i have a very simple recipe i like to use when i know i'm gonna be busy....

    crockpot ranch pork chops

    4 porkchops(i get the 4pk thats not as thick as butterfly chops but thicker then the really thin ones)
    2 cans low sodium cream of chicken
    1pkg ranch seasoning

    mix it all in the pot and put on low for about 6hours. it comes to about 270 calories a serving. i usually do some quick mased potatoes to go with because the sauce from the meal goes great over the potatoes. that and the sauce is factored into a serving on the porkchops so it doesn't add any extra calories to the potatoes. my kids and picky wife love this meal
  • AH1963
    AH1963 Posts: 1
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    Bump
  • TuscanySun
    TuscanySun Posts: 3,608 Member
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    Making this today. Not done yet but it smells INCREDIBLE.

    Crockpot Beef and Broccoli

    Ingredients
    1 pound boneless beef chuck roast, sliced into thin strips
    1 cup beef consumme
    1/2 cup soy sauce
    1/3 cup brown sugar
    1 tablespoon sesame oil
    3 garlic cloves, minced
    2 tablespoons cornstarch
    2 tablespoons sauce from the crock pot after being cooked
    Fresh broccoli florets (as many as desired)
    Hot cooked rice

    Directions
    1. Place beef in a crock pot.
    2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
    3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
    4. Add broccoli to the crock pot. Stir to combine.
    5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
    6. Serve over hot cooked rice.

    Here is the link:

    http://www.bsrecipe.blogspot.com/2012/04/crock-pot-beef-and-broccoli.html
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    Slow Cooker Stuffed Peppers (from Prevention Magazine)
    Love the fact that this has Quinoa in it!! Thanks, so glad you shared it:happy:
  • Tammyinbali
    Tammyinbali Posts: 56 Member
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    i'm obsessed with my crockpot...bump :)

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