Low cal crockpotting - recipes

bump - thanks so much for sharing!

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Does anyone on here have a pinterest board that they share a lot of these on? It would be awesome to have an easy way to sort through some of them. Maybe we could do a joint board? Hope I'm not the lone pinterest junkie on here.

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Thanks for all the good recipes, I love using the crockpot!!

I made this about a month ago for dessert for Sunday night football at my sister-in-laws house.

Low Calorie Peach Cobbler:
1 box of yellow cake mix (Any Brand) I like to use Moist Deluxe since they put pudding in the mix
1 cup of Sugar Free or Regular Applesause
2 big cans of Sliced Peaches

Drain peaches and pour in crock pot. I always add alittle peach juice to the crock pot as well. You can also cut the peaches up smaller if you like. I just run a knife threw them really quick after pouring them into the crock pot.

Mix yellow cake mix & 1 cup of applesause together with a spoon, I also reserved alittle peach juice (about 1/4 cup) to mixture for added sweetness. Add this mixture over the peaches in crockpot.

Cook on low for 5-6 hours or until cake is fully cooked.

Very Yummy, my whole family loved it!!

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Mushroom Lentil Barley Stew

Servings: 8

Serve with garlic bread. :happy:

Ingredients:
2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn
into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes

2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
Directions:
1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Per serving: cals: 177, fat 1g, fiber 8g., protein 8g

The Chicken Ruben Bake looks delish!! Thank you for sharing! :flowerforyou:

Crock Pot Chicken and Dumplings


Ingredients
1 lb of Boneless Skinless Chicken Breasts
2 Tablespoons Butter
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits (half a can)
Directions


Place thawed chicken in crock pot. Top with butter add cream of chicken soup, chicken broth and onions. Cook on high 4-6 hours or on low for 8 hours.

After the chicken has cooked for the proper amount of time cut each biscuit into small pieces(appox. 9 each). Add biscuits and continue to cook 30 mins to an hour longer, or until the biscuits are done. It took an hour in my crock pot.

Remove chicken and shred. After shredded place chicken back into crockpot and mix. Serve hot.

Thank you bumpty, bumpty, bump. Full time working mother here always in need of something new.

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I'm always looking for new stuff to make. Thanks for sharing!

I want to try the stroganoff, it looks delicious