crockpot recipes

12357

Replies

  • SosaEileen
    SosaEileen Posts: 12 Member
    Bump - thanks all for delicious ideas!
  • grillingirl
    grillingirl Posts: 81 Member
    Bumpity bump bump bump for later! Great sounding recipes!
  • jackieg218
    jackieg218 Posts: 95 Member
    Bump
  • jcleary33
    jcleary33 Posts: 2 Member
    Sounds delicious!
  • bump
  • Dottyb1940
    Dottyb1940 Posts: 188 Member
    bump and thanks everybody for posting
  • babynew
    babynew Posts: 613 Member
    Vegetable Curry

    16 oz package baby carrots
    3 medium potatoes, cubed
    1 lb fresh green beans cut in 2 inch pieces
    1 green pepper, chopped
    1 onion, chopped
    1-2 cloves garlic minced
    15 oz can drained,rinsed garbanzo beans
    28 oz can crushed tomatoes
    3 TBSP minute tapioca
    3 tsp curry powder
    2 tsp salt
    1 3/4 cups boiling water
    2 tsp chicken bouillon granules

    Combine carrots,potatoes, green pepper, green beans,onion, garlic, garbanzo beans and crushed tomatoes in the crockpot.
    Stir in tapioca, curry powder and salt.
    Dissolve buillon in the boiling water, pour over vegetables and mix well.
    Cook on low 8-10 hours or hight 3-4. Good plain with parmesan or sour cream or over rice.
    This sounds great & easily modified
    Thanks :flowerforyou:
  • bump
  • dapunks
    dapunks Posts: 245 Member
    BUMP
  • bump
  • MissyPoo2013
    MissyPoo2013 Posts: 190 Member
    Bump!
  • ktsimons
    ktsimons Posts: 294 Member
    I misread this post title at first. Why would anybody want a cockroach recipe......

    OHHH, yummy!
  • deedster_a
    deedster_a Posts: 91 Member
    CROCKPOT ROAST

    1 roast
    1 pkg. ranch salad dressing mix
    1 pkg. Italian salad dressing mix
    1 pkg. brown gravy mix (fat-free)
    1-1/2 cups water

    Mix all the dry ingredients with the 1-1/2 cups water. Place roast in crockpot. Pour the mixture over roast and cook on low 7-9 hours or overnight.
    Once you do this recipe - you will never prepare any other way. The gravy it makes - is to die for. This is definitely a male favorite and will fast become a family favorite.
  • bunny1006
    bunny1006 Posts: 325 Member
    bump
  • gspea
    gspea Posts: 412 Member
    bump
  • c3jaam
    c3jaam Posts: 77 Member
    bump
  • judychicken
    judychicken Posts: 937 Member
    Bump
  • colortheworld
    colortheworld Posts: 374 Member
    Easy Crockpot Chili

    1/2 lb ground turkey or beef, sautee with some garlic and onions. I use dehydrated ones, even easier
    2 cans diced tomatoes or diced tomatoes with chilis
    1 can kidney beans, rinsed
    1 packet chili seasoning
    salt and pepper to taste
    cook on low for about 8 hours

    super easy, super filling.
  • Project_Jo
    Project_Jo Posts: 8 Member
    bump
  • sarasmiles124
    sarasmiles124 Posts: 138 Member
    I purchased a cooking/lfestyle magazine recently that had a complimentary book of crockpot recipes. I plan on trying to work my way through it. I will post the recipes when I do and let you guys know how they turn out. There are some really nice looking recipes in there. With my work schedule these recipes should be perfect.
  • Some delish sounding recipes, I've just bought a crock pot so will give some a go... thank you! :)
  • Vailara
    Vailara Posts: 2,472 Member
    bump
  • Crockpot Cheese Tortellini
    1 19oz bag of frozen cheese tortellini
    1 small bag of fresh spinach
    2 cans of italian style diced tomatoes, drained
    1 block 1/3 fat cream cheese or neufchatel
    1 lb ground chicken or turkey
    4 cups chicken broth

    Brown meat and drain. Add all ingedients except tortellini to crockpot, chunking cream cheese. Cook on low for 4 hours. Before adding tortellini, whisk mixture to break up any chunks of cheese. Stir in tortellini. Cover and cook 30 minutes or until tender and hot.
  • sarasmiles124
    sarasmiles124 Posts: 138 Member
    That sounds delish!
  • steppingstones
    steppingstones Posts: 560 Member
    1 lb. boneless skinless chicken breast or Tenders cut into 1 inch chunks
    1 T olive oil
    1 3/4 C chicken broth I sue the low sodium stock in a box
    1 C salsa
    3 garlic cloves minced
    2 t cumin ( i use more)
    1 can (16 oz) of white beans rinsed and drained
    1 C frozen whole kernel corn
    1 large onion chopped

    Directions
    Brown the chicken in the olive oil
    after the chicken is browned add it to the crock pot with other ingredients. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours

    I add home made fiesta salsa and 1 can of chick peas and a can of white beans and 1 lb bag of frozen corn. When it is about 1 hour from being done I add fresh spinach leaves too

    If made as directed the nutritional info is as follows
    Calories 234
    Total fat 5 gm.
    Sodium 675 mg. ( this is why I use the low sodium broth)
    Fiber 8 gm
    Carbs. 25 gms
    If made as directed without adding anything else it feed 6

    Yum This sounds fantastic!! Definitely going to try this out!
  • jonward85
    jonward85 Posts: 534 Member
    bump
  • marrisu
    marrisu Posts: 11 Member
    Sounds delicious! will be trying it this week :tongue:
  • I just invented this one tonight. All it needs is some fresh cilantro and that would make it perfect. I call it Tex Mex Chicken.

    Tex Mex Chicken

    ingredients:
    2 boneless skinless chicken breasts (mine were 28 oz altogether, and is what I base the nutrition content on)
    1 cup your favorite salsa (I used Pace chunky medium salsa)
    2.25 cups black beans (I had leftover black beans from cooking them the other day, so I measured and tossed them in)
    1 cup frozen corn (not thawed)
    1/2 teaspoon cumin
    1/2 teaspoon chili powder
    salt (to taste)
    pepper (to taste)

    Place chicken breasts in crock pot and pour salsa on top. Cover crock pot. Set on low and cook for 2 to 3 hours, or however long you need them to. Shred chicken, add beans and corn and spices to shredded chicken and salsa. Stir until mixed, then cover and cook on low in crock pot. Serve over rice or in soft taco shells. Garnish with diced fresh tomatoes. Shredded cheese and low fat sour cream would be good. I will use the leftovers to make burritos and freeze them for a future meal.

    Makes 5 cups.

    Nutrition:

    Calories per 1/2 cup serving: 158
    fiber: 5g
    protein: 22g
    calcium: 3g
    sodium: 213g

    Only my really picky 17 yr old son wasn't thrilled about the dish.
  • MrsMof4
    MrsMof4 Posts: 9 Member
    Bump bump
  • laurenrubin12
    laurenrubin12 Posts: 12 Member
    bump bump bump!:laugh: