CROCKPOT RECIPES + CALORIES

Bump! These seem soooo yummy! Can't wait to try some!

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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

Ok this made me drool I will have to try it this weekend...Yum!

Vegetarian Crockpot Lasagna

Ingredients:

1 container soft (silken) tofu
1 container firm or extra firm tofu
1/4 cup soy milk
1/2 tsp garlic powder
2 tbsp lemon juice
3 tbsp fresh basil, chopped
1 tsp salt
2 10 ounce packages frozen spinach, thawed and patted dry
4 cups tomato sauce
1 10-ounce box lasagna noodles
Preparation:

In a food processor or blender, combine the silken tofu, firm or extra-firm tofu, soy milk, garlic powder, lemon juice, basil, and salt and process until smooth. Add the spinach to this mixture.
Place about a cup of the tomato sauce in the bottom of the crock pot or slow cooker. Then place 1/3 of the noodles on top of the sauce, and 1/3 of the tofu and spinach mixture on top of the noodles. Repeat these layers, being sure to end with sauce on top.

Cook on low for 6 to 8 hours, or until noodles are soft.

Makes 6 servings of lasagna.

Nutritional information:
Calories: 284, Calories from Fat: 53
% Daily Value:
Total Fat: 5.9g, 9%; Saturated Fat: 0.9g, 5%; Trans Fat: 0.0g
Sodium: 1352mg, 56%
Total Carbohydrates: 42.0g, 14%
Dietary Fiber: 5.3g, 21%
Sugars: 9.1g
Protein: 20.1g
Vitamin A 190%, Vitamin C 68%

Curried Rice with Lentils


1 cup rice
1 tbsp curry powder
3 1/2 cups vegetable broth
1/2 cup lentils
2 vegetarian bouillon cubes
1/2 tsp garlic powder
1/4 tsp pepper
1 onion, diced
Preparation:
Combine all the ingredients in a crock pot. Cover and cook on low for 4 to 5 hours.
Makes four servings.

Nutritional information:
Calories: 309, Calories from Fat: 20
Total Fat: 2.2g, Saturated Fat: 0.6g
Cholesterol: 0mg, Sodium: 979mg, Total Carbohydrates: 6.4g, Dietary Fiber: 9.0g
Protein: 14.6g
Vitamin A 1% RDA, Vitamin C 6%, Calcium 5%, Iron 27%

Crockpot Thai Red Curry



Ingredients:
Sauce:
1 can coconut milk
1 T. Red curry paste
1 t. tamari or soy sauce
1 t. garlic
1 t. fish sauce
1 t. palm sugar, honey, or brown sugar

1 lb. raw chicken or pork, sliced into thin strips

A mix of your desired veggies:

“Slow” cooking veggies, such as:
Peppers
Onions
Eggplant
Cabbage
sweet potatoes
Hot chili peppers

“Fast” cooking veggies, such as:
Mushrooms
Snap peas
Asparagus
Fresh basil (I’d recommend this!)

Mix sauce in small bowl and add to the crockpot base. Add meat and “slow cooking” veggies, toss to coat, and layer “quick cooking” veggies over that. Cover and allow to marinate overnight, then, in the morning, set to low and cook 7-9 hours while you get on with your life.

Indian Butter Chicken

Ingredients
2 lbs boneless skinless chicken thighs ( mine were frozen solid)
1 onions, sliced
6 garlic cloves, chopped
4 tablespoons butter
15 cardamom pods ( sewn together to find easily!)
2 teaspoons curry
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1/2 teaspoon ground ginger
1 (260 ml) cans coconut milk ( I used light)
1 (6 ounce) cans tomato paste
2 tablespoons lemon juice
1 cup plain yogurt ( to add at the end)

Directions
Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

Pumpkin Pie Pudding

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours, 15 minutes

Ingredients:

15 oz. can solid pack pumpkin
12 oz. can evaporated milk
3/4 cup brown sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 eggs, beaten
2 Tbsp. butter, melted
2 tsp. pumpkin pie spice
1 pie crust (not placed in pie pan)
2 Tbsp. sugar
Preparation:

In a large bowl place pumpkin and beat with spoon to soften. Gradually add 1/4 cup of the evaporated milk, stirring until well blended with the pumpkin. Then add remaining evaporated milk and the rest of the ingredients except for pie crust and 2 tablespoons sugar and beat until blended.
Transfer to a 3-quart crockpot coated with nonstick cooking spray. Cover crockpot and cook on LOW for 5-7 hours, until pudding is set when lightly touched with finger.

Meanwhile, preheat oven to 375 degrees F. Unfold refrigerated pie crust (or make your own crust) and let stand at room temperature for 20 minutes. Gently roll out crust on lightly floured surface until slightly thinner. Using cookie cutter (try turkeys, leaves, pumpkins!) cut out small cutouts. Place on ungreased cookie sheet and sprinkle with sugar.

Bake crust cutouts at 375 degrees F for 8-9 minutes, until cutouts are light golden brown. Remove from cookie sheet and cool on wire rack. Serve pudding warm or cool, garnished with a pie crust cutout to 'fake' pumpkin pie! Or you can crumble up purchased sugar cookies or shortbread and sprinkle those on top of the pudding, so each bite tastes just like real pumpkin pie. Oh, and whipped cream is necessary too. Serves 8

Note: The time for cooking this pudding will vary with the size of your crockpot. If the crockpot is filled less than half full, cook on low for 3-4 hours. If it's filled between one-half and two-thirds, cook on low for 5-7 hours. The temperature of the pudding should be 170 to 175 degrees F. Let cool for at least one hour before serving. Refrigerate leftovers.

WOW-179 lbs lost, TOTAL CONGRATS to you. I don't know you, but when I saw that 179 I told myself that I have to throw a SHOUT OUT TO YOU.
Keep up the good work. :-)

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