CROCKtober - break out your crock pot recipes for October!

cmccorma · October 2012

easiest recipe ever, i make it once a week:

2 lb chuck or rump roast-just me and my husband
8 oz of water
4 TBSP soy sauce
3 TSP sugar (i use stevia)
Garlic-i use the squeeze tube garlic a few good squeezes
1 onion-can omit

Put meat in pot, slice onion in big chunks, put over meat. Mix the water, soy sauce, sugar substitute, and garlic, pour over meat. Cook on low for 6-8 hours.

The first night I serve with a side of veggies. I refridgerate the rest and serve the next day over a salad with tomato, onion, cucumber and light blue cheese dressing.

I estimate 6oz of meat at 300 calories (from MFP data base for cooked chuck roast).

rudy7020 · October 2012

Italian-style chicken breasts:

4 skinless boneless chicken breasts
1 lb fresh mushrooms
I can Italian tomatoes (drain off liquid)
Italian seasoning

Cook on low 6 - 8 hours. Sprinkle with parmesean cheese and serve with speghetti noodles.

missyj1115 · October 2012

Bump

Mina133842 · October 2012

ktdid1133 posted this recipe a while back, and my family LOVES it!!! one of our faves!!

Chicken Cordon Bleu in the Slow Cooker
5-6 Chicken Breasts
1 cup milk
1 can condensed healthy request Cream of Chicken Soup
4 ounces sliced deli ham
4 ounces sliced low fat swiss cheese
1 box Stove Top Chicken Stuffing
2 tbsp Promise Light spread

Place chicken in bottom of crock evenly. Mix soup and milk together and pour half over chicken. Lay ham and then cheese overtop of chicken and sauce and then pour reamining sauce overtop of the entire mixture. Pour dry stuffing mix evenly on top and drizzle melted butter spread over stuffing. Cook on low for 5-6 hours.

SalPal03 · October 2012

bump!

eksproductions · October 2012

CROCKPOT TURKEY LASAGNA!!!!

Ingredients:

1 medium size onion, chopped
2 garlic cloves, minced
1 1/4 lbs ground turkey
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 (15 oz) carton Low Fat Ricotta cheese
1 cup Italian blend shredded cheese
12 dry lasagna noodles, broken in half
1 (10 oz) box frozen chopped broccoli, thawed and squeezed dry

1 (26 oz) jar chunky style pasta sauce
Directions:

1. In a large nonstick skillet, cook onions and garlic over medium high heat for 4 minutes or until softened. Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, salt and pepper. Set aside.

2. In a small bowl, combine ricotta and 1/2 cup of the Italian shredded cheese.

3. In a 5 to 6 quart slow cooker, layer 6 of the uncooked noodles, overlapping as necessary. Spread half of both the meat mixture and broccoli over noodles then top with about half of the pasta sauce and 1/4 cup water. Gently spread ricotta mixture on top and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.

4. Cover and cook on HIGH for 4 hours or LOW for 5 hours.
Sprinkle remaining 1/2 cup of cheese on top for last 15 minutes of cooking time or until melted.

Yield: 8 Servings Serving size= 1/8 of Recipe

WW Plus+ = 8 Per Serving

Nutritional Information:
Calories 333, Fat 14 g, Cholesterol 85 mg, Carbohydrates 24 g, Fiber 3 g, Protein 27g

jenbroussard71 · October 2012

bump for later

martinbeks · October 2012

Bump!

RobinvdM · October 2012

Day 1 I made BBQ spare ribs in my crock pot, and then saved the leftover sauce.

Day 2 I took the leftover ribs and meat, deboned it all - tossed it in the crock pot with the leftover sauce. Tossed in a can of B&M Baked beans (28oz.) and let it sit on low for 4 hours. Toss that on some rice, or 'taters. It was SO GOOD. Not fancy but nomnom!