CROCKPOT RECIPES + CALORIES

Yum...

Slow Cooker Mexican Chicken

Number of Servings: 6

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 157.2
Total Fat: 3.3 g
Cholesterol: 63.4 mg
Sodium: 654.2 mg
Total Carbs: 6.7 g
Dietary Fiber: 0.9 g
Protein: 24.3 g

OOhh! bump

bump bump

I make chili in the crock pot but it takes a little longer. I put in about 3 large (I think they are 28oz) cans of diced tomatoes and about 3-4 cans of kidney beans. Sometimes for variety I substitute a portion of black beans. Cook until the next day then add a package of onion soup mix, about 4 tbsp (depending on how spicy you like it) chili powder, 1-2 lb of (cooked on stove - it's fast!) lean ground beef and hot sauce to taste. It's YUMMY - makes about 10 servings at about 350-400 calories per serving and is a great source of protein. I used to always make it with just 1 lb of ground beef but recently went up to 2 because I am trying to eat more protein. I have also made it with soy meat and it is good that way too- and lower in fat.

Turkey Chili (four large servings)

1 lb lean ground turkey, browned
1 can pinto beans, low sodium or no salt added, drained and rinsed
1 can red kidney beans, low sodium or no salt added, drained and rinsed
1 medium onion, diced
1 clove garlic, diced
2 cans diced tomatoes, low sodium or no salt added
1 can tomato sauce, low sodium or no salt added
3 Tbsp molasses
3 tsp brown sugar
Approximately 4 Tbsp Chipotle Peppers in Adobo Sauce (I use two whole peppers from the can and a bit of the sauce to equal the 4 Tbsp total / or to taste depending on how much spice you like), diced

Mix everything together in the crockpot, low for 8 hours or high for 4 hours.

520 calories / 9 grams fat / 37 grams protein / 571mg sodium / 17 grams fiber

MAKE SURE YOU GO FOR LOW SODIUM OR NO SALT ADDED WHEREVER POSSIBLE. Add salt to taste and log it on MFP when serving. I add some mozzarella cheese and Xochitl corn chips (no salt added).

Spicy Pepper Steak - 6 servings

1 1/2 pounds beef round (cut into thin strips)
1 Green pepper cut into strips
1 Red Pepper cut into strips
1 Large onion cut into strips
1 can of tomato sauce (6-8 ounces)
2 Tbsp brown gravy mix
4 shakes of worcheshire sauce
1 can of tomato paste (small one)
4-6 shakes of hot sauce
1 tbsp brown sugar

Place tomato sauce, brown gravy mix, brown sugar, and worcheshire sauce into crockpot, stir a lttle. Top with meat stips and then veggies on top. Cook on high 4-5 hours low 6-8 hours. If sauce is too thin 1/2 hour before serving, mix in tomato paste. Serve over brown rice.

Nutrition facts for Pepper Steak only (rice is additional)

Amount Per Serving

Calories 207.3

Total Fat 4.7 g

Saturated Fat 1.6 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 1.8 g

Cholesterol 64.6 mg

Sodium 553.6 mg

Potassium 894.6 mg

Total Carbohydrate 13.0 g

Dietary Fiber 2.6 g

Sugars 5.8 g

Protein 28.1 g

Bump

Definitely bumping this one, I would love for dinner to be ready when I get home

I found these on the web site http://crockpot-weight-watchers-recipes.blogspot.com/

My family loves them & they don't care that it is WW. You can also check out the web site http://best-slow-cooker-recipes.blogspot.com/ on the page that comes up is an awesome recipe for Spicy Taco Meatloaf. :flowerforyou:

WW Chicken Tortilla Soup

INGREDIENTS

2 (14 0z) cans chicken broth with garlic
1 (14 1/2 oz) cans Mexican style stewed tomatoes, undrained

2 cups shredded cooked chicken
2 cups frozen stir fry vegetables with sweet peppers and onions

1 cup tortilla chips
Sliced fresh jalapeno peppers, optional

DIRECTIONS

1. In a 3 1/2 or 4 quart slow cooker combine broth, undrained tomatoes, chicken and frozen vegetables

2. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 3 1/2 hours.

3. To serve: Ladle soup into warm soup bowls and top with tortilla chips.Optional: Top with jalapeno peppers.

Yield: About 4 Servings Serving size= 1/4 of recipe

Weight Watchers Points Plus+ = 5 Per (1/4) of recipe serving.

Nutrition Information

Calories 181
Fat (g)4
Cholesterol (mg)36
Carbohydrates (g)19
Fiber (g)1
Protein (g)18

WW Tex-Mex Chicken Soup

INGREDIENTS

1 tbsp cooking oil
1 lb skinless, boneless chicken breasts, cut in 1 inch pieces

1 3/4 cups chicken broth
1 cup picante sauce
3 garlic cloves, minced
2 tsp ground cumin
1 (15 oz) can Navy beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup chopped onions

DIRECTIONS

1. Heat oil in a 10 inch skillet over medium high heat. Add chicken and cook until well browned, stirring often.

2. Stir into a 3 1/2 quart crock pot, chicken, broth, picante sauce, garlic, cumin, beans, corn and onion.

3. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours or until the chicken is cooked through.

Yield: 6 (1 1/2 Cup) Servings

Weight Watchers Points Plus+ = 5 pts per 1/1/2 cup serving

Nutrition Information

Calories 234
Fat 5 g
Cholesterol 46 mg
Carbs 25 g
Fiber 8 g
Protein 23 g

OK, my friend and I are lost with the bump..bump...thing.

We work 'with' younger folks and aren't familiar with the saying?

Does it just mean it's a good thing, or cool or something equal to that?

Just curious, mean NO offense.

Thank you for clarifying!

when you put "Bump" in a post it sort of saves it under 'My Topics' for you, so you can find it later. Like a bookmark.

bump

bump....love my crockpot and would love some good healthy low cal. recipes!

bump, just bought a crockpot so need some ideas