Crock Pot Recipes MINUS the canned cream soups...
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bump! yum0
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There are a lot of good recipes here! Going to try some.
Pinterest is a great source for crock pot recipes, of course. If I need something I always go to the Six Sisters Stuff site and look there. Here's a a link for freezer meals. You can make eight in a day and freeze them!
http://www.sixsistersstuff.com/2012/09/slow-cooker-freezer-meals-make-8-meals.html0 -
One of my favorites from skinnytaste.com
Crock Pot Santa Fe Chicken
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.
_SuzieQ__ Your recipe sounds tasty..0 -
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What is the reason your kids can't eat them? Celiac or some other food allergy?
not sure she needs to disclose reasons to get advice
Finicky eaters, maybe? Some children are "Morris" when it comes to food (Morris was the 9-Lives Cat).
Pot roast can be done in a crockpot. Brown the roast first, then put in the crockpot with just enough water to nearly cover. Add veggies. Low power till the roast falls apart.0 -
Lately, I've been using enchilada sauce and chicken stock for the liquid. Yesterday, I did:
1 yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
4 cloves garlic, peeled & smashed
1 can black beans, drained and rinsed
1 lb ice-glazed boneless, skinless chicken breasts (important to put them in frozen!)
2 packets Frontera green chile enchilada sauce
about 2-1/2 C organic chicken stock (just enough to mostly cover the chicken)
Put everything in the crockpot in that order and set to low for 8-10 hours. Shred the chicken and put it back in for a bit, then if you want to thicken it, add corn flour (masa) mixed with some of the liquid (but it's not necessary). Top with crumbled queso fresco and serve with rice and/or corn bread. It's like a southwest chicken stew. So delicious.
Makes 4 servings @ 281 cal, 5 g fat, 30 g carb, 7 g fiber, 33 g protein0 -
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Bump:flowerforyou:0
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Bump.
Good to get recipes without condensed soup in them, they seem to be used a lot more in US recipes than UK ones.0 -
Bump. Nice stuff in here.0
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bump for later0
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Hi I have not read all of the replies you have received, but this site has some yummy recipes suitable for all the family I'm sure. I intend to make the Italian Wedding soup real soon, had never heard of it until a MFP friend logged it in their food diary but I think they have canned stuff.
http://crockpotladies.com/
You are sure to find some yummies there. Good Luck.0 -
Thanks for the suggestion on the cookbook ! Just purchased a copy on ebay.0
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I've made lasagna in the crock using those pre-boiled noodles. Obviously you would have to find a ricotta/parm cheese sub though. It was pretty tasty though!
http://www.tasteofhome.com/recipes/slow-cooker-lasagna0
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