The best low cal recipes

healthyjen342 · May 2011

These look absolutely FANTASTIC...Thank you for this post!

chancie72 · May 2011

bump

EliseMarie24 · May 2011

bump

Laura_beau · May 2011

Sooooo many delicious recipes. I will post some of my own when I get a spare half an hour.

Thanks!

)

Heliconia · May 2011

bump! Thanksmuch - these all look so great!

NenaM812 · May 2011

Bumpity bump

koizumi6 · May 2011

Could you post some that are chicken recipes that are for the crock pot that are low in calories? I work all day and then go to the gym at night so it would be nice to have my dinner ready when I got home. I say MY dinner because my husband and my children are soooo picky!!!
Thank you very much!!!

yep, i'll post some tonight! I love the crock pot as well!

koizumi6 · May 2011

Slow-Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

makes 8 servings
Amount Per Serving Calories: 262 | Total Fat: 10.8g | Cholesterol: 46mg

koizumi6 · May 2011

Slow Cooker Jambalaya

11 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
11 ounces andouille sausage, sliced
5/8 (28 ounce) can diced tomatoes with juice
5/8 large onion, chopped
5/8 large green bell pepper, chopped
2/3 cup chopped celery
2/3 cup chicken broth
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried parsley
1-1/4 teaspoons Cajun seasoning
3/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
11 ounces frozen cooked shrimp without tails

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

8 servings

Amount Per Serving Calories: 235 | Total Fat: 13.6g | Cholesterol: 99mg

koizumi6 · May 2011

Chicken and Corn Chili (slow cooker)

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

6 servings
Amount Per Serving Calories: 188 | Total Fat: 2.3g | Cholesterol: 41mg

koizumi6 · May 2011

Southwestern Chicken and White Bean Soup (slow cooker)

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 cup Pace® Thick & Chunky Salsa
3 cloves garlic, minced
2 teaspoons ground cumin
1 (16 ounce) can small white beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker. Add the chicken.
Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.

6 servings

Amount Per Serving Calories: 238 | Total Fat: 4.6g | Cholesterol: 40mg

koizumi6 · May 2011

Bacon and Feta Stuffed Chicken Breast (slow cooker)

8 slices bacon
1/2 cup crumbled feta
8 skinless, boneless chicken breast halves
4 (14.5 ounce) cans diced tomatoes
2 tablespoons chopped fresh basil

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
Mix bacon and feta together in small bowl.
Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
Place chicken in slow cooker, then add tomatoes and basil.
Cook on High until chicken is no longer pink in the middle, about three hours.

8 servings
Amount Per Serving Calories: 246 | Total Fat: 7.3g | Cholesterol: 87mg

AbbieK06 · May 2011

Thanks for sharing! These all look great!

koizumi6 · May 2011

Slow Cooker Latin Chicken

1 tablespoon olive oil
3 pounds skinless chicken thighs
salt and ground black pepper to taste
1/4 cup loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed and drained
1/2 cup chicken broth
1/4 cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish

Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

6 servings
Amount Per Serving Calories: 593 | Total Fat: 18.2g | Cholesterol: 137mg

koizumi6 · May 2011

Slow Cooker Italian Chicken Alfredo

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
1/4 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

4 servings
Amount Per Serving Calories: 619 | Total Fat: 26.3g | Cholesterol: 134mg

dls06 · May 2011

Thanks for all you great recipes.

koizumi6 · May 2011

Slow Cooker Creamy Chicken Noodle Soup

4 cups cooked chicken, chopped (from a store bought chicken?)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
salt
pepper, tp taste
2 cups egg noodles, cooked

1 Remove skin from the chicken and chop the meat.
2 Put the chicken into a slow cooker with the onions, celery, carrots and peas.
3 Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
4 Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
5 When soup is finished, stir in egg noodles.
6 Season to taste and serve. Enjoy!

8 servings

Calories 271.9
Total Fat 10.8 g
Sodium 677.7 mg
Total Carbohydrate 18.9 g
Dietary Fiber 1.6 g
Sugars 3.7 g
Protein 24.9 g