Low cal crockpotting - recipes

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  • claudiakendall98
    claudiakendall98 Posts: 242 Member
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    Bump
  • CharmaneFischer
    CharmaneFischer Posts: 1
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    What is considered an average serving size? 1/2 cup? :smile:
  • Debtastic12
    Debtastic12 Posts: 29
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    bump.............delicious
  • kbugsmeemaw
    kbugsmeemaw Posts: 107 Member
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    Bump and Thanks!!! :smile:
  • thistimeroundforme
    thistimeroundforme Posts: 1
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    Great recipes, thanks!!
  • ashleybr1980
    ashleybr1980 Posts: 70 Member
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    bump
  • eshla
    eshla Posts: 13 Member
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    Some really great recipes. Thanks!!
  • leeannewgeorge
    leeannewgeorge Posts: 92 Member
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  • irishdoc71
    irishdoc71 Posts: 9 Member
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    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!
  • Saucy_lil_Minx
    Saucy_lil_Minx Posts: 3,302 Member
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    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.
  • MissNordicLight
    MissNordicLight Posts: 140 Member
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    bump
  • ambootcamp
    ambootcamp Posts: 27 Member
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    bump :)
  • Hunnib23
    Hunnib23 Posts: 61 Member
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    bump
  • cmkile1003
    cmkile1003 Posts: 256 Member
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    Bump
  • crsgoblue
    crsgoblue Posts: 15 Member
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    bump
  • irishdoc71
    irishdoc71 Posts: 9 Member
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    wow, thanks for the great recipes!:happy:
  • CAC10456
    CAC10456 Posts: 117 Member
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    bump
  • blpope
    blpope Posts: 163
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  • aNewYear123
    aNewYear123 Posts: 279 Member
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    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.
  • Jewbe
    Jewbe Posts: 25 Member
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    I've just got into crockpot recipes. Keep them coming. They are all very good!

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