CROCKtober - break out your crock pot recipes for October!
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What is so special about a crockpot?
If you work all day like I do, a crockpot is priceless!! I can put dinner in before I leave for work and it is ready when I get home. And it is a healthy way to cook! My current favorite:
2 frozen smoked pork chops
2 raw sweet potatoes--cut in quarters
Cook on low 8-10 hrs!0 -
Love this! Bumpin for great ideas.0
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I have a few that my family and I enjoy(well not the pork one anymore)-
Roast Beef-
2-3lb 7 bone chuck roast
1 pkg Zesty Italian Dressing Mix
1 pkg Au Jus Mix
1 can Campbell's Condensed beef broth
Directions- Put roast in slow cooker, mix other ingredients together and pour over roast. Cook on low for 8 hours.
So flavorful.
Slow cooker pork-
2-3 pounds of boneless pork strips
1 large container of sauer kraut
1 medium onion diced
Directions-
Season pork with salt and pepper and brown on high in a cast iron skillet. Only until brown on the outside, not cooked all the way thru.(you can do this the night before and refrigerate)
Put in the slow cooker and add onion and kraut and cook on low for 6-8 hours.
Slow cooker chicken-
4 boneless chicken breasts frozen
1 large or 3 small cans of healthy request cream of chicken soup
1 pkg lipton onion soup mix
8 oz of light sour cream
Directions- put frozen chicken breasts in crockpot
Mix the rest of the ingredients and poor over the chicken.
Cook on low for 9-10 hours.0 -
Good to try!0
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I have a Pot Roast recipe too, much easier and very delicious! However, not so sure you could call it "diet food"
1 Rump Roast
1 package of Lipton Onion Soup Mix
1 can of Cream of Mushroom Soup
Carrots
Potatoes.
Do NOT add water. Cook all day and it will make a very savory gravy and tender meat pot roast. Try it! Add nothing but what you see on my list of ingredients.0 -
Sounds really good!! Thanks!0
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Pulled Pork Barbeque
PREPARATION:
4lb pork roast (pork shoulder) - I've also done two 3 lb pork roasts in one pot
2 onions, sliced, divided
1 onion, chopped (optional)
5 or 6 whole cloves
2 cups water
16 oz bottle of your favorite BBQ sauce - (ABSOLUTELY THE BEST for this recipe is Montgomery Inn BBQ Sauce and I use 2 bottles b/c I like it pretty saucy, especially if I'm doing two 3 lb roasts. You can also use one bottle of sauce and add water if its too dry.)
salt and pepper
PREPARATION:
Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two-thirds of the way.
Cover and cook on low 8 to 12 hours. (I usually start mine right before going to bed, so its ready to shred in the morning and ready to eat by lunch time).
Remove roast and place on cookie sheet. Remove and discard cloves, bone and fat as well as any water, onions, and grease remaining in pot.
Using two forks, or your fingers, pull apart until the entire roast is shredded. (I move the pork from one side of cookie sheet to other as I shred and I am maniacal about getting all the fat out.)
Return the pulled pork to the crock pot. Mix in the chopped onion (optional) and BBQ sauce and cover. Heat on high 1-3 hours stirring often until heated through, or onions are soft.
NOTE: You can cook the roast on high instead of low to cut the cooking time. Freezes and reheats extremely well!0 -
Pulled Pork Barbeque
PREPARATION:
4lb pork roast (pork shoulder) - I've also done two 3 lb pork roasts in one pot
2 onions, sliced, divided
1 onion, chopped (optional)
5 or 6 whole cloves
2 cups water
16 oz bottle of your favorite BBQ sauce - (ABSOLUTELY THE BEST for this recipe is Montgomery Inn BBQ Sauce and I use 2 bottles b/c I like it pretty saucy, especially if I'm doing two 3 lb roasts. You can also use one bottle of sauce and add water if its too dry.)
salt and pepper
PREPARATION:
Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two-thirds of the way.
Cover and cook on low 8 to 12 hours. (I usually start mine right before going to bed, so its ready to shred in the morning and ready to eat by lunch time).
Remove roast and place on cookie sheet. Remove and discard cloves, bone and fat as well as any water, onions, and grease remaining in pot.
Using two forks, or your fingers, pull apart until the entire roast is shredded. (I move the pork from one side of cookie sheet to other as I shred and I am maniacal about getting all the fat out.)
Return the pulled pork to the crock pot. Mix in the chopped onion (optional) and BBQ sauce and cover. Heat on high 1-3 hours stirring often until heated through, or onions are soft.
NOTE: You can cook the roast on high instead of low to cut the cooking time. Freezes and reheats extremely well!0 -
thanks to All these sound so great and the perfect time of year too0
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bump0
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One of my favorites...
Smokey Roast
Coffee Spice Rub
2 tablespoons coffee grounds
1 tablespoon dried oregano
1 tablespoon cumin
½ tablespoon garlic powder
1 teaspoon unsweetened cocoa powder
1 teaspoon sea salt
½ teaspoon ground chipotle
¼ teaspoon cinnamon
Mix all spice rub ingredients together and set aside.
Roast
1 tablespoon coconut oil
2.5 lb beef chuck roast
1 red onion, halved and sliced
¾ cup water
Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is
nice and hot. Take the spice rub mixture and rub the entire amount into and all over the
roast – really rub it in, do not just brush it on. Using tongs, place the roast into the hot
skillet and sear for 3-4 minutes on each side. If your pan is not hot enough you will lose
your spices, but if it’s too hot, you will burn your roast. You want it to make a nice crust on
both sides of the meat. Place your sliced onions in the bottom of a slow cooker. Once the
roast has been seared, put the roast in the slow cooker on top of the onions. Add the water,
cover and cook on high for 5-6 hours or on low for 7-8 hours.0 -
Oh, love this thread! Will start at the beginning with the curry chicken this weekend! Thanks!0
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Wow, there are some great recipes in here, but not all of them are very healthy!
I use my crock pot 1-2 times a week. This week I made Buffalo chicken and "mexi" Roast
Buffalo Chicken
2.5 lbs chicken breasts
12 oz Franks
1 envelope Hidden Valley Ranch
1/2c. light sour cream
1/2 onion
serves 8, 168 Calories, 26 g protein, 8 carbs 4 fat
"Mexi" Roast
1.75 Bottom Round Roast Fat trimmed off
1 onion chpped
2 cans Diced tomatoes with Green Chiles
1 small can chopped green chiles
1 tbs chile powder
Serves 8 (about 3 oz meat and 2/3 c. sauce)
219 calories 28g protein 7 carbs 8 fat
Created by MyFitnessPal.com - Free Weight Loss Tools0 -
Barbecue chicken sandwiches
I cook this in the crock pot about 4 hours on high.
Barbecue sauce:
3 cups ketchup
1/3 cup brown sugar
2 tsp worsch. sauce
2 tsp low sodium soy sauce
2 tsp cider vinegar
garlic salt (optional) I use garlic powder just shake some on
3-4 large boneless skinless chicken breast
When the chicken is done, take it out and shred. Add back to sauce and cook another 15-20 minutes.
We serve on buns with cold slaw.
You can freeze any leftovers.
Enjoy!0 -
Bump!!!0
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Maybe not totally low cal or healthy but...
PULLED PORK
(1) 5lb pork butt (shoulder) trimmed of all external fat
1 tbsp canola oil
1/2 tsp lite Salt
1 tsp cracked Pepper
1 tsp garlic powder
1 green bell pepper sliced into rounds
1 Vidalia or Maui onion slice into rounds
5-6 cloves of garlic
1 bottle of your favorite BBQ Sauce ( I like KC Masterpiece Original)
Rub pork with spices. In skillet, sear the pork on all sides in canola oil. place 1/2 of the vegetables on the bottom of slow cooker. Add pork. Pour BBQ sauce over pork. Top with remaining veggies. Cook on low 6-8 hours. Remove pork and pull apart with two forks. Discard any large pieces of fat. Top with veggies and serve on a platter with additional BBQ sauce (can be eaten alone or on a whole wheat bun).0 -
Bump0
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BUMP..
Lots sound so good0 -
Teryaki Chicken
3 chicken breasts, cut into chunks
1/2 cup soy sauce
2 tbsp. brown sugar
1 tbsp. ground ginger
Place chicken in crockpot. Mix together soy sauce, sugar and ginger. Pour over top of chicken. Cook on high 1 hour then on low 6-7 hours.
Serve over egg noodles or rice.
Makes 3-4 1 cup servings.0 -
can you add veggies to this????0
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Sweet Potato Burritos!
4 sweet potatoes
1 package of frozen corn
2 cans of black beans, thoroughly rinsed
2 jars of salsa
4 oz of soft cream cheese
Put on slow cooker on high for 6 hours. Delish, vegetarian, and kids love it! Any other vegetarian ideas?0 -
I'm going to be making beef in ale in my slow cooker tomorrow. I don't have an exact recipe but its -
one pack of casserole beef (500g)
2-3 carrots
2 leeks (or 5-6 baby leeks)
one bottle or can of ale (using directors tomorrow as its what I have)
Beef stock
1-2 teaspoons of whole grain mustard
1-2 teaspoons of tomato purée
Dried parsley
I just brown the beef then chuck it in the slow cooker with everything else for about 8 hours. It's yummy on its own or with mash or roast potatoes but best with dumplings.0 -
TraciW1212: I'm pretty sure you CAN add veggies to it, but I didn't because I made them on the side. However, this was my first time making this recipe so adding vegetables would definitely be experimental.0
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tagging so I dont lose the thread. Keep those recipes coming!!!0
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Wanting to keep track of these wonderful recipes.0
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Bump for later0
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Bumpity Bump Bump!0
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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.0 -
Bump for later0
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Bumping to not miss any new ones.0
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