Low cal crockpotting - recipes
Replies
-
Thanks!0
-
Bump0
-
bump0
-
bump0
-
bump!! so awesome! I'm going to have to try some of these. great time since its getting colder.mmmm.0
-
Will be trying many of these recipes... most seem great for freezing in individual servings... homemade frozen dinners! Thanks for sharing.0
-
bump0
-
bump, thanks for sharing:)0
-
I have a cook book out which has a lot of crockpot recipes. I'll post link later0
-
bump for later - I love these ideas - thanks !0
-
Bump0
-
What is considered an average serving size? 1/2 cup?0
-
bump.............delicious0
-
Bump and Thanks!!!0
-
Great recipes, thanks!!0
-
bump0
-
Some really great recipes. Thanks!!0
-
bump0
-
Southwest Chicken
Ingredients
1 pack of boneless, skinless chicken thighs
1 can of black beans ( 10 -12 oz drained)
1 can of corn (10 - 12 oz drained)
1 small jar of mild or medium salsa
wild or brown rice
Directions
empty 1/2 - 2/3 of the black beans in the crock pot
empty 1/2 - 2/3 of the corn
empty 1/2 - 2/3 of the salsa
place all the chicken on top of the above ingredients
empty the remainder of the black beans, corn, and salsa on top of the chicken
Place on low and cook for 6-8 hours, chicken will fall apart.
Cook the rice according to the directions of the package. Some people like the instant microwavable type some like to cook the grains.
I appologize for not having the nutritional facts for this.
Enjoy!0 -
I make a rotisserie chicken in my Crock Pot. I have a big one. Crumple about three pieces of tinfoil place in the bottom of the pot place the whole chicken on top of foil so it is raised off the bottom of the pot. Season with you favorite herbs. I put it on 10-hours because I go to work, and when I come home. PERFECT rotisserie chicken! Juicy, and fall apart delicious!
I will also make my own chicken broth. Since I buy a lot of whole chickens (way cheaper, and I am not afraid of a blade), I save the necks, skin, and bones that I removed. Keep them in a bag in the freezer. When I have a gallon Ziplock bag full. I thaw them, toss them in the Crock Pot. 2 cups of baby carrots, a whole onion, 5 celery stalks, 3 Bay Leaves. Add as much water as I can (keep in mind it boils {over flow is a mess}) Set it for 8 to 10- hours. I let it cool. Separate out the carrots, celery, and onion (use them in what ever I am cooking that night for dinner. Fill my freezer proof containers w/ 2 cup servings, and place them in my deep freeze. Then when I need broth for recipes. I yank 1 or 2 out (depending on the recipe, and cook away. I will say I do not add salt and pepper, because I want to control the sodium content of the whole meal I am preparing. So I add it when I actually use it in a meal. Great way to ensure I am not adding more sodium then I really need.0 -
bump0
-
bump0
-
bump0
-
Bump0
-
bump0
-
wow, thanks for the great recipes!:happy:0
-
bump0
-
bump0
-
I like this site: http://www.365daysofcrockpot.com/p/recipe-index.html
This is one of my favorites , it tastes SO good- http://www.365daysofcrockpot.com/2009/03/day-52-french-dip.html. 260 calories per serving.0 -
I've just got into crockpot recipes. Keep them coming. They are all very good!0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions