What is your FAV SLOW COOKER Recipe?

bump

I like making turkey and veggie soup.

1/2 c brown rice
1 c chopped carrots
1 c chopped celery
1 can of corn (low sodium)
1/4 med. head of cabbage
1 c chopped onion
1 pound cooked turkey meat
Cover with chicken broth (try to avoid bullion cubes, they are just flavored salt)
Add salt and pepper to taste. Add garlic if you like (to taste)
1 whole bay leave (fish this out when you are ready to eat)

I always make a huge batch of this after Thanksgiving and freeze individual portions (1.5 c) and freeze them so I can grab one for lunch when I am in a rush. I usually am assured a homemade lunch for at least two weeks.

In truth, just about any soup recipe that you find will work well in a crock pot.

A few tips on cooking with one:

-Prep the meal the night before and put it in the fridge and pop it in the base on your way out the door.
-Plan you meals in advance for freezer meals. It's cheaper than buying the processed crap from lean cuisine and much healthier.
-Avoid cooking pasta unless its like the lasagna recipes, the pasta tends to come out as just mush.
-Try to add cabbage to just about any recipe where it doesn't seem weird, it will taste like whatever you cook it with and is loaded with vitamins, fiber, is super filling, and has virtually no calories.
-Make sure there is enough liquid in the pot, it will boil off even with the lid and if you have stuff that tends to expand as it soaks up water (e.g., rice) you are just as likely to burn your food as cook it.

Hope this helps.

pulled pork!!

I also make a vegetarian bean and apple chili

I love the Crockpot Lady.... google "crockpot 365".... she's just great. I've liked everything I've tried of hers (though some recipes just didn't appeal.)

What I particularly like: she's provided a verdict for each of her recipes based on how her kids, husband, visiting family, etc., liked the meal...

this book is excellent - Busy People's Low-Fat Cookbook
http://tinyurl.com/25styqv

Roast a chicken? Rub chicken with salt, pepper and some mix of spices. I throw in some paprika and my next one will probably involve some ground cumin. Place chicken in your crock pot and on low for 6-8 hours.

From here, I've taken the meat to make chicken enchiladas, burrito bowl, and a chicken and broccoli casserole. Many possibilities.

I always make a huge batch of this after Thanksgiving and freeze individual portions (1.5 c) and freeze them so I can grab one for lunch when I am in a rush. I usually am assured a homemade lunch for at least two weeks.

I'm curious as to how to you freeze the individual servings. Pour it into Ziploc bags? Pour into saved plastic containers then once frozen empty it into something else for storage?

I've poured excess broth into ice cube trays to freeze so I could have a "shot" of flavor to add into a dish, but it seems a bit unwieldy with serving sizes.

Bump

Bump

bump for later

Great ideas everyone!! Thanks! I just made a 3 page doc with all the recipes. YUM! :bigsmile:

Lime Chicken Tacos
Ingredients

* 1-1/2 pounds boneless skinless chicken breasts
* 3 tablespoons lime juice
* 1 tablespoon chili powder
* 1 cup frozen corn
* 1 cup chunky salsa
* 12 flour tortillas (6 inches), warmed
* Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions

* Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
* Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
* Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.


Nutrition Facts: 1 taco (prepared with fat-free tortillas; calculated without sour cream and cheese) equals 148 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 338 mg sodium, 18 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 very lean meat, 1 starch.

these sound delicious!!

Bump!!!

Fat Free Refried Beans

Soak overnight
2 Cups pinto beans (washed and sorted)
8 Cups water
add
1 diced jalapeno
2 diced onions
turn the slow cooker on high for 8 -10 hours

add
salt and pepper to taste
juice of 1 lime

you can mash some of the beans either with a potato masher or remove to food processer if desired.