Crock Pot recipes

Black Bean Soup
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: about 1-1/2 cups  Old Points: 4 pts • Points+: 5 pts
Calories: 234.4 • Fat: 2.6 g  Protein: 13.6 g  Carb: 40.1 g  Fiber: 19.6 g

Ingredients:

For the beans:

• 1 lb dry black beans
• 1 small bell red pepper
• 1 small onion, quartered
• 2 cloves garlic
• 3 bay leaves

For the soup:

• 1 tbsp olive oil
• 1 large onion, minced
• 1/2 cup chopped parsley
• 1 red pepper, minced
• 2 medium carrots, shredded
• 5 cloves garlic, minced
• 1 tbsp red wine vinegar
• 1/4 (2 oz) cup white wine
• 1 tsp cumin
• 1 tsp oregano
• 1 chicken bullion (vegans use vegetable bullion)
• salt and black pepper


Directions:

Rinse beans and place in a large pot with about 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)

Drain the water, then add 8-10 cups of cold water when ready to cook.

Add 1 bell pepper, 2 garlic, small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)

Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.

Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if needed. Cover and simmer on low about 15 - 20 minutes. Remove bay leaves, then using an immersion blender , partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot. Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl. Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!

Leftover Turkey Noodle Soup
Skinnytaste.com
Servings: 4 • Size: about 1 3/4 cups • Old Points: 2 pt • Points+: 3 pts
Calories: 131.2 • Fat: 0.4 g • Carbs: 25.3 • Fiber: 4.6 • Protein: 5.2 g • Sugar: 2.4
Sodium: 57.1 mg (without salt based on homemade stock)


Ingredients:
• 6 cups homemade turkey stock (or low sodium canned)
• 1 bay leaf
• 1 cup diced carrot
• 3/4 cup chopped onion
• 3/4 cup diced celery
• 2 garlic cloves, minced
• salt to taste
• freshly ground black pepper
• 1/4 cup chopped parsley
• 3 oz uncooked Ronzoni Smart Taste egg noodles
• 2 cups leftover shredded turkey (about 8 ounces)

Directions:

Fill a large saucepan with homemade turkey stock (or canned). Add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-15 minutes, until the vegetables are soft. Add parsley, noodles and shredded turkey; cook according to noodle directions, about 5 minutes.

Discard bay leaf and serve.

I'm so glad you posted this I can't get enough of crockpot meals -- they are so easy

BUMP! Saw some new/different ones that sound delish!

HAM AND SCALLOPED POTATOES

8 servings
310 calories per serving

1 ½ lb. 98% fat free ham cut into 8 pieces
9 medium potatoes peeled and sliced thinly
1 large onion sliced thinly
½ t salt
½ t pepper
1 c shredded fat free cheddar cheese
1 can low fat cream of celery soup

Layer in this manner:
½ the potatoes
½ the onion
½ the salt and pepper
½ the cheese
½ the ham
½ the potatoes
½ the onion
½ the salt and pepper
½ the cheese
All the soup
½ the ham

Cover and cook on low 8-10 hours or on high 4 hours.

what is the serving size?

Not exactly sure but it looks like it would make at least a 2 cup serving.

How about vegetarian or vegan crock pot recipes?

Crock Pot Potato Cheese Soup was posted earlier and is vegetarian. I find that most vegan/veg crock pot recipes (especially those with white beans) can't cook as long as a chicken or meat dish. The beans will breakdown too far and most meat subs will dry out. I make white bean kale soup on the stove and it takes only 1hr with all prep.

This vegan chili could be made in crock pot: http://veganchicksrock.blogspot.com/2008/03/lentil-chili.html

Undoubtedly the best chicken tacos you'll ever have are made in a crockpot.

You'll need 1 or 2 lbs of chicken (I used thighs; they're cheaper), 1 jar of salsa and a packet of taco seasoning. Dump all three ing. into crockpot. Stir, if you're into that sort of thing. And then set your timer to low. You can do this with frozen or thawed chicken.

Here's the original recipe: http://mychocolatetherapy.blogspot.com/2012/01/crockpot-chicken-tacos.html

I dare you not to stand over the crockpot, eating it straight outta-the-pot with a fork!!

How long do you cook it for? This sounds sooooo yummy!

I found 99% of crock pot recipes have so many calories and sodium because everything has to be cooked in sauces. If you cook in water there is no taste. I don't use them. Just me.

bump

I meant to say I c an vouch for the chicken taco crock pot recipe it is very good.