CROCKtober - break out your crock pot recipes for October!

bikinibeliever

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jigglewiggles

Autumn Chicken Stew

2 parsnips, peeled and cut into thirds
1 butternut squash, peeled, halved lengthwise, seeded, and cut into 1" slices
1 large red onion, cut into 8 wedges
1/2 lb red potatoes, cut into 1" chunks
1/2 lb sweet potatoes, cut into 1"chunks
2 cups low-sodium chicken broth
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1 1/2 lb boneless, skinless chicken thighs
6 oz baby spinach
2 cups cooked couscous

1. Arrange parsnips, squash, onion, and potatoes in 4-6 quart slow cooker. Pour in broth and sprinkle with 1/2 teaspoon of the rosemary, 1/2 teaspoon of the thyme, and 1/4 teaspoon of the salt.
2. Lay chicken over vegetables. Sprinkle with remaining rosemary, thyme, and salt. Cover and cook on low 6 to 8 hours. Stir spinach into hot liquid until wilted and remove from heat.
3. Top each bowl with 1/2 cup couscous.

Makes 6 servings (2 cups each)
380 cal, 28 g pro, 49 g carb, 8 g fiber, 9 g fat, 2.5 g sat fat, 480 mg sodium

kristarablue2

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jigglewiggles

Classic Pot Roast

3 Tbsp all-purpose flour
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 lb lean eye of round roast, trimmed
2 tsp olive oil
1/3 cup red wine
3/4 cup fat-free, reduced-sodium beef broth
2 tsp Dijon mustard
1 tsp Worcestershire sauce
12 oz baby carrots
2 1/2 cups frozen small white onions, thawed
3 ribs celery, cut into 1 1/2" pieces
8 cloves garlic
3 cups cooked egg noodles

1. Combine flour, basil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper in large bowl. Add roast and turn to coat.
2. Heat oil in Dutch oven over medium-high heat. Add roast and cook until browned, turning occasionally, about 8 minutes. Pour in wine and cook 2 minutes, scraping up any browned bits. Place roast and drippings in slow cooker.
3 Combine any remaining flour mixture with broth, mustard, and Worcestershire sauce. Add to slow cooker. Add carrots, onions, celery, and garlic.
4. Cover and cook on high 3 to 4 hours or on low 6 to 8 hours. Stir in remaining salt and pepper. Remove beef to cutting board. Cool 10 minutes before slicing. Serve with veggies over egg noodles.

Makes 6 servings
420 cal, 39 g pro, 43 g carb, 3 g fiber, 9 g fat, 3 g sat fat, 420 mg sodium

dgjewels49

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squeekersmom

Best split pea soup ever -- and it's easy easy easy!!!

1 pound dried green split peas
1 medium sweet onion diced finely
3 celery stalks diced finely
2 quarts chicken broth (I use chicken base, 1 TB per 1 quart of water)
1 bay leaf
Ham steaks (pre-cooked), cubed

Add all ingredients except ham steak to crock pot. Cook on high for 4 hours, or on low for 8 hours. Maybe 10 minutes before serving, add ham so it gets up to soup temperature. I get more compliments on this soup. And it couldn't be easier, it takes me about 10 minutes of prep time to cut the onion, celery, and cube the ham. Enjoy!

have to try this////////yummm

pjrbs

Delicious!~ BUMP.

AquaDITN

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AuntieMC

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AprilRN10

My family's favorite (froms someplace on Pinterest):

Crockpot Beef Tips

1 - 3 lbs stew meat

1 can 7up, Sprite or other lemon-lime soda (can be reg or diet)

1 pkg Onion Soup Mix

1 pkg Brown Gravy Mix

1 can Condensed Mushroom Soup

1 can Mushroom pieces (optional)

Mix all together and cook on low for 6 - 8 hrs in slow cooker. Serve over buttered egg noodles.

Per Serving:

398 calories/serves 6

AprilRN10

http://pinterest.com/aprilrn10/crockpot-cooking/

ccbarbeau

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miracle4me

I made this in my crock pot last night - not only does it taste pretty good, but my apartment smelled AMAZING when I woke up today!


2 1/2 cups peeled and cubed macintosh apple
3 cups peeled and cubed sweet potato
1 1/2 cups cleaned and cubed butternut squash
1 tablespoon pumpkin pie spice

2 cups low sodium vegetable broth
1 teaspoon pumpkin pie spice
1 tablespoon honey

Preheat the oven to 400 degrees. Spread apple, sweet potato, and squash on a greased cookie sheet, then sprinkle with the pumpkin pie spice. Roast for 10-15 minutes.

Transfer the roasted veggies to a crock pot and top with 2 cups of vegetable broth, a teaspoon of pumpkin pie spice, and a tablespoon of honey. Cook on low for 6 hours. Mash vegetables for last half hour of cooking, or use a blender after the soup has cooled to give it a smooth, creamy texture.

4 servings, 165 calories each.

OMGOSH this sounds so yummy! Can't wait to try this thank you! :flowerforyou:

mblmani

My crew loves this and they don't realize it's made with healthy ingredients.

Throw all this in your crock pot as once:
2 chicken breast
2 cans corn drained, and rinsed
2 cans black beans drained, and rinsed
2 cans rotel, juice and all
3 bars FF cream cheese
1 cup skim milk

Turn on low for about 6 hours or so. Shred the chicken before serving. I serve with baked lays tortilla, lettuce, tomato, green onion, and shredded cheese for those that feel they need a bit more cheese.

sandee6373

that chilli sounds wonderful

sandee6373

want to try this chili

Joanitude

Bump - for later reference :bigsmile:

alaska11

What a great thread!

Track_it

Good stuff here. I'll post something to share later. I guess that makes this a bump.

JNHeff

BUMP! bump bump bump, bumpity bump bump bump! THANKS! :flowerforyou: