Clean Eating---Crockpot recipes???

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  • dbkrantz
    dbkrantz Posts: 138
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    Amber82479 Posts: 629 Member
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  • JustAGirlyGeek
    JustAGirlyGeek Posts: 149 Member
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    BlessedHeart Posts: 249 Member
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  • timpicks
    timpicks Posts: 151 Member
    Tim's Crock Pot Latin Pork Stew

    Slow cook crock pot pork stew with lots of vegetables. Cooks a large batch that can then be split up and frozen. I make this because my wife doesn't eat pork and this makes it easy to cook two separate meals. The recipe is pretty loose, and I add apple, peppers, and pear for some natural sweetness. Maybe next time I'll add some cinnamon.

    5 lbs. pork stew meat in 1 inch cubes
    10 oz. frozen corn (canned OK too)
    2.5 lbs. yams
    28 oz. diced canned tomatoes (fresh probably better)
    3 tbsp chili powder
    1 lb fresh green beans
    2 tsp ground coriander
    8 oz. baby bella mushrooms
    7 garlic cloves
    2 chipotle peppers
    1 apple peeled
    1 pear peeled
    1 pint of cherry tomatoes
    1 large red pepper
    1 cup chopped fresh carrots
    1 jar medium salsa
    5 medium yellow onions
    12 oz. beer (I used an oatmeal stout, wine is OK too)
    1 cup water

    Chop onions, garlic, mushrooms, and peeled yams, and toss into a crock pot with pork stew meat and other veggies. Combine canned diced tomatoes and spices in large bowl and then mix in. Add water and beer and then cook on low heat for 7- 8 hours. Add diced apple and pear, cherry tomatoes, carrots, diced red pepper, chipotle peppers, and salsa when mixture boils down enough to have room. Cook on low heat for another 1-2 hours (i.e., 8-10 hours total). Season to taste (I like to add bajan hot sauce).
  • barbd70
    barbd70 Posts: 35
    Sounds good
  • middleton110
    middleton110 Posts: 22 Member
    I've been making crockpot quinoa for breakfast, which has been really nice to eat (when I remember!). I make it a ~3-3 1/2 cup crock pot.

    Basically,

    2 1/2 c. milk or broth
    1/2 c. quinoa

    It makes ~2-3 servings.

    Onto this, you just add whatever you like. I've made it with frozen blueberries and walnuts, jalapenos and mushrooms, turnip greens... You could also just add spices and herbs. I've added 2 tbl chia seeds too. If you want to add a lot of fruit or veggies, just reduce the quinoa a bit. If you want to add flax or chia seeds (which I recommend! it helps the texture feel more like oatmeal), just make sure to increase the liquid to compensate.
  • illipina
    illipina Posts: 15 Member
    Here is one from Skinnytaste.com. She has alot of good recipes. We really liked it. I had some left over and I drained the sauce from it and layered the filling over some corn tortillas with some green and red enchilada sauce and lowfat cheese. It was great!

    Crock Pot Chicken Enchilada Soup
    Skinnytaste.com
    Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts
    Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g
    Sodium: 572 mg (without salt)


    Ingredients:
    • 2 tsp olive oil
    • 1/2 cup onion, chopped
    • 3 cloves garlic, minced
    • 3 cups low sodium fat-free chicken broth
    • 8 oz can tomato sauce
    • 1-2 tsp chipotle chili in adobo sauce (or more to taste)
    • 1/4 cup chopped cilantro (plus more for garnish)
    • 15 oz can black beans, rinsed and drained
    • 14.5 oz can petite diced tomatoes
    • 2 cups frozen corn
    • 1 tsp cumin
    • 1/2 tsp dried oregano
    • 2 8 oz skinless chicken breasts (16 oz total)
    • 1/4 cup chopped scallions, for topping
    • 3/4 cup shredded reduced fat cheddar cheese
    • fat free sour cream (optional)

    Directions:

    Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

    To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

    Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!

    got this recipe in my dinner swap group and its very tasty..
  • mssunshine_7
    mssunshine_7 Posts: 30 Member
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  • horses7777
    horses7777 Posts: 165
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  • DonnaLeeCattes
    DonnaLeeCattes Posts: 492 Member
    Simplier Chicken Enchilada Soup

    1 can black beans, drained and rinsed
    1 can diced tomatoes
    1 can corn
    1 can enchilada sauce
    1 can cream of chicken soup
    1 1/2 cups milk
    3 frozen chicken breasts

    In bottom of crock pot combine beans, tomatoes, and corn. Top with chicken breasts. In large bowl, whisk together enchilada sauce and soup. Gradually whisk in the milk until smooth. Pour mixture over top of chicken. Cook on low 6 hours. Shred chicken and top with cheese. Serve with chips and cheese.

    181 calories per cup

    this sounds good and easy, thank you
  • LiaMai
    LiaMai Posts: 2
    Hi I'm new here......what does bump mean?
  • choochoobell
    choochoobell Posts: 147 Member
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    carryingon Posts: 609 Member
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  • jeannemarie333
    jeannemarie333 Posts: 214 Member
    Looks delish!!! thanks :) looking forward to trying some of these ♥
  • I love the Skinnytaste website! Everything looks delicious! That is healthier is an added bonus!
  • tmgibson
    tmgibson Posts: 40 Member
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  • soonerwife41
    soonerwife41 Posts: 43 Member
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  • mnm424
    mnm424 Posts: 259 Member
    bump I've been wanting to use my crokpot for a loooong time but I'm always scared it will burn either the food or the house down... lmao
  • MoniMoni2u
    MoniMoni2u Posts: 211 Member
    This one is easy and I've served it to others several times and everyone really likes it

    Lentil Soup (serves 8)
    Throw all of this stuff in the crock pot in the morning. Turn it on low for 8+ hours (sometimes I do more than 8 hours and it’s always been fine)
    3 Raw Carrots Chopped
    3 Stalks of Celery - Chopped
    1 Onion - Chopped
    2 Cloves of Garlic - Diced
    2 C lentils (rinsed) (I've used whatever the cheapest bulk lentils I could find at Sprouts)
    64oz of Vegetable broth
    1 can of diced tomatoes (I prefer the Rotel with Habanero so that it has some spice, I didn’t think the jalapeno ones had enough spice but I may be crazy) OPTIONAL
    3 Russet potatoes (small or medium) – OPTIONAL (I often add these for bulk)

    About 15 minutes before serving add:
    1.5 Tbsp of Balsamic Vinegar
    2 cups Kale (or other green like Spinach or Collard Greens)
    Salt & pepper to taste (the recipe I had told me to add it to the crockpot in the beginning and gave me a measurement. I don't tend to add any at all, but if I feel as if it's needed, I just add a little per serving)


    Fixed this over the weekend. YUM!

    Will replace the lentils with a small amount of ground beef (1/2 - 3/4 #) next time and then add some cooked rice. The rest of the recipe I'll leave the same but will give me another great recipe that is still easy and yummy! :)
  • MissingPixies
    MissingPixies Posts: 316 Member
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  • celtic0ne
    celtic0ne Posts: 216 Member
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  • anitasongs
    anitasongs Posts: 129 Member
    Great recipe...bump
  • MicheleWE
    MicheleWE Posts: 179 Member
    bump I love trying new recipes.