Crockpot

Cara85K · August 2012

bump

AnR28 · August 2012

BUMP!!

So glad this came back up, that last thread was wayyyyyy too long!

rawcash2012 · September 2012

bump

blascott · September 2012

Bump

GLJezebel · September 2012

bump

sweetyedie · September 2012

sorry I have nothing to contribute. But bump and ty u all who did.:drinker:

alishacupcake · October 2012

Bump!!

Angie_1991 · October 2012

I rarely cook......

moreen2 · October 2012

skinnytaste has all the pumpkin and recipes you are looking for
:happy:

gatorginger · October 2012

bump

gatorginger · October 2012

Beef Stroganoff (9 Points)

1 1/2 lb. beef, trimmed -- * see note

1 c chopped onion

8 oz. sliced mushrooms

1 tbs. Dijon mustard

2 tsp. dried parsley

1/2 tsp. salt

1/2 tsp. dill -- dried

1/4 tsp. pepper

1 clove garlic -- minced

1/2 c all-purpose flour -- * see note

1 can fat-free beef broth -- * see note

3/4 c lowfat sour cream

6 c egg noodles, Barilla -- cooked, * see note

Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30 minutes. Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices. Place steak, onion, and next 7 ingredients in a 3-quart electric slow cooker. Combine flour and broth in a bowl; stir with a whisk until blended.

Add broth mixture to cooker; stir well. Cover; cook on low-heat setting for 8 hours or until tender. Turn slow cooker off; remove lid. Let stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

Notes: Had 1 1/2 lbs. of extra lean stew beef in cubes and used it just as it was). To make up for the extra beef I increased the broth to use the whole can (was 1 cup), and the flour (was 1/3 cup).

And, because the extra beef gave me additional servings, I increased the noodle amount to give me the right nutritional analysis.

Per serving: 436 Calories; 8g Fat; 38g Protein; 53g Carbohydrate; 133mg Cholesterol; 409mg Sodium

NOTES : 9 WW points

lh1626 · October 2012

Bump! I just posted my pork roast recipe on another crock pot recipe thread that is floating around here. Lots of great ideas!!

EKarma · October 2012

Crock Pot Buffalo Chicken Lettuce Wraps
Skinnytaste.com
Servings: 6 • Size: 1/2 cup chicken + veggies • Old Points: 3 pts • Points+: 3 pt
Calories: 147.7 • Fat: 0.1 g • Carb: 5.2 g • Fiber: 1.6 g • Protein: 24.9 g • Sugar: 1.7 g
Sodium: 879 mg

Ingredients:

For the chicken:

24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank's)

For the wraps:

6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks

Directions:

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

EKarma · October 2012

Crockpot Honey Sesame Chicken

(we doubled the original recipe, and even then we still wanted more! This is the doubled recipe)

2.5 pound boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds and serve over rice or noodles.

mjterp · October 2012

Bump for when I am home and can copy/past to my cozi recipe file!
I LOVE doing crock pot cooking! No way as a single working mom that I could keep my crew fed otherwise!

EKarma · October 2012

Crock Pot Turkey White Bean Pumpkin Chili
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 182.6 • Fat: 2.3 g • Protein: 23.3 g • Carb: 10.9 g • Fiber: 8.8 g • Sugar: 2.1
Sodium: 429.8 (without salt)

Ingredients:

cooking spray (I used my Misto)
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions:

Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot.Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute.
Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours. Remove bay leaves and adjust seasoning to taste before serving. Enjoy!