HEALTHY & LOW-CAL crockpot/slow-cooker recipes here:)

thekacks · January 2012

I couldnt find the original post to give credit... It was on another slow-cooker recipe thread, but I made this one yesterday. It makes 4 servings of 1 cup (very filling) and tastes oh so good!!! Per Serving 280 cal, 51 carb, 5 fat, 6 protein, 6 fiber, and only 48 sodium. Many of the recipes posted on that thread were way too high in calories/fat/sugar for many of us. So I am starting this new thread for HEALTHY crockpot/slow cooker recipes:) Hope some of you will repost your recipes there.

ORIGINAL POST: (in parenthesis are my notes:)

My favorite breakfast. I substitute margarine for the butter, abd I add either an entire apple or a can (10.75 oz) of pumpkin puree to a double batch. This also freezes well!!

Ingredients

1 cup steel cut oats
3 1/2 cups water
1 cup peeled and chopped apple (1 medium gala is perfect)
1/2 cup raisins
2 tablespoons butter (I used light margerine)
1 tablespoon ground cinnamon
2 tablespoons brown sugar (I used splenda brown sugar blend)
1 teaspoon vanilla extract (I was out of extract so I used 1 Tbsp sugar free vanilla syrup that I use to make lattes)

Directions

Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).

moonlightturk · January 2012

Sounds delic. Thx 4 the share!

sc1572 · January 2012

yummmmm! thanks!

5Btieden · January 2012

That sounds so good. Steel cut oats are definitely going on my shopping list!

gail2207 · January 2012

Thanks for the recipe! Great to see some different slow cooker recipes.

Hearts_2015 · January 2012

Many of the recipes posted on that thread were way too high in calories/fat/sugar for many of us. So I am starting this new thread for HEALTHY crockpot/slow cooker recipes:) Hope some of you will repost your recipes there.

Thank you so much, very thoughtful of you to begin a new one. I too am looking for a healthier versions of recipes for my Magical Crockpot as well!

We Crockpot Lovers gotta stick together!

:laugh: Is this thing great or WHAT?!! Like I said, Crockpots...simply Magical!:flowerforyou:

I'll take a look at my recipes and see what I've got to share with you all.

Also thanks for reposting the recipe and your changes to it.

m_wilh · January 2012

Bump

court182 · January 2012

Bump for later!

kammy92 · January 2012

Bump, thank you!!!:bigsmile:

mindy14456 · January 2012

Can't wait to try this!! Thanks for sharing the recipe

inchestopinch · January 2012

bumpity bump bump! ~ Gonna keep checking back here for other recipes! This one sounds delicious & will have to try it this week ~ Thanks.

ezrunnerp · January 2012

I've done a similar recipe with the steel cut oats. I't's so nice to have a warm, healthy breakfast waiting for me. I usually make enough for a week, so all I have to do is to nuke it

jrsey86 · January 2012

bump

Grandee47 · January 2012

bump

StargazerHuck · January 2012

Going to try this tonight. Am missing a couple ingredients so I may tweak it a little. but the base is good! I am so excited!!!

thekacks · January 2012

Yep. I picked up some of those cheap 1 cup glad plastic bowls with lids .... they come 6 of them for around $3... and I just filled up 4 of them... 2 in the fridge and 2 in the freezer. I'm going to try it with the pumpkin next time I think. I will have to refigure the calories with the pumpkin. I'm thinking it will be just a bit higher in cals and sodium, but still not bad.

lynnjunior · January 2012

BUMP

CorrieV1976 · January 2012

Made this yesterday it was YUMMY,

Slow Cooker Turkey Chili

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

Directions
Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.
Nutritional Information
Amount Per Serving Calories: 228 | Total Fat: 7.5g | Cholesterol: 42mg Powered by ESHA Nutrient Database
Nutritional Information
Laura's Quick Slow Cooker Turkey Chili
Servings Per Recipe: 8

Amount Per Serving

Calories: 228

Total Fat: 7.5g
Cholesterol: 42mg
Sodium: 343mg
Total Carbs: 24g
Dietary Fiber: 7.7g
Protein: 18.1g

thekacks · February 2012

We've got two recipes on here so far... I'm sure we can find some more!

Hearts_2015 · February 2012

*Slow Cooker Fresh Veggie Lasagna*

Layered noodles with spinach, mushrooms, zucchini, and cheese.

Makes 6 servings

Rating: *****'s
Prep Time: 20 minutes
Cook Time: 5 hours
Difficulty: EASY

*Ingredients*

1 cooking spray
1 1/2 cup shredded mozzarella cheese
1/2 cup Cheese, ricotta, whole milk
1/3 cup grated Parmesan cheese
1 eggs , lightly beaten
1tsp ground oregano
1/4 tsp garlic powder
1cup low sodium marinara sauce , fat-free (plus additional for serving)
1 medium zucchini , diced
4 piece no boil lasagna noodles
10 oz fresh baby spinach
1 cup fresh mushroom slices
1 oz fresh basil leaves (optional)

*Directions*

1 Spray slow cooker pot with cooking spray; set aside. In a small bowl, mix together mozzarella, ricotta, Parmesan, egg, oregano and garlic powder.

2 Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 tablespoons of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms.

3 Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

4 Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.

*Nutrition Facts*

Makes 6 servings

Amount Per Serving

Calories 243.9

Total Carbs 20.5 g

Dietary Fiber 3.6 g

Sugars 3.6 g

Total Fat 11.9 g

Saturated Fat 6.4 g

Unsaturated Fat 5.4 g

Potassium 138.9 mg

Protein 18.2 g

Sodium 485.7 mg

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.

http://www.dlife.com/diabetes/diabetic-recipes/Slow-Cooker-Fresh-Veggie-Lasagna/r5359.html

Note from me

I often change up the ingredients to lighten the sodium & fat totals, feel free to make any changes that might work better for you. This is the original recipe that I'm posting (I alter it slightly myself), you'll find the link up above for the site.

I use Trader Joe's No-Sodium Marinara sauce which really cuts the sodium down for recipes I cook.

Enjoy!

ahmpierce1 · February 2012

bump

mander1621 · February 2012

I could definitely use some healthy crock pot recipes!

chaoticxinsane · February 2012

Oh my lord I need to bookmark this thread. I wanted to pick up a small crock pot for myself and start... attempting to learn how to cook!

rwalterrn · February 2012

bump for later

Hearts_2015 · February 2012

**Crock Pot Santa Fe Chicken**

Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.

Gina's Weight Watcher Recipes
http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

Servings: 8 servings Size: 1 cup
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

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

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.

Serve over rice-optional.

PeekABooGirl · February 2012

marking my spot! I need inspiration for my crockpot!

Hearts_2015 · February 2012

**Homemade Chicken Broth From Your Crock Pot**

Gina's Weight Watcher Recipes
http://www.skinnytaste.com/2010/02/homemade-chicken-stock-from-your-crock.html

What's better than coming home to homemade chicken stock and cleaning out your refrigerator at the same time. Simply throw all the ingredients into the crock pot the night before, turn it on in the morning and come home to a splendid stock. Save the chicken for recipes where shredded chicken is needed or use it in your soup. Lot's of people ask me for my chicken soup recipe but honestly, that depends on what's in my fridge. Here's an easy recipe for chicken stock. You can also use giblets, leftover chicken bones, wing tips or chicken backs.

Servings: Varies • Serving Size: 1 cup

3 chicken breast halves
1 onion, quartered
1 tomato, quartered 1 cup carrots
2 celery stalks
2 cloves garlic
2-3 sprigs thyme
3 bay leaves
fresh herbs like cilantro or parsley (I used cilantro)
whole peppercorns
kosher salt

Place all ingredients into crock pot and fill with water. Cover and cook on high for 4 hours or low for 8 hours.

When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months. When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

http://www.skinnytaste.com/2010/02/homemade-chicken-stock-from-your-crock.html
(always some great ideas in the comment section on her site)

Hearts_2015 · February 2012

CorrieV1976
Thanks for sharing the chili recipe... can't wait to try it, looks Yummy!:flowerforyou:

Made this yesterday it was YUMMY,

Slow Cooker Turkey Chili

Hearts_2015 · February 2012

**Crock Pot "Baked" Potatoes**

I'm always looking for new crock pot recipes and have been meaning to make these for quite some time. This is a great way to make "baked" potatoes on a hot summer day without heating up the house. I loved the fact that the potatoes were ready when I got home from work. All I had to do was throw some steaks on the grill, make a quick salad and dinner was done in less than 20 minutes. The potatoes come out with a deeper yellow color when cooked in the crock pot but they taste just like they do in the oven and the clean-up is quick and easy. Top with your favorite fixins!

Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 1 potato

4 medium russet potatoes
aluminum foil
Toppings (extra pts): light sour cream, fresh chives, bacon bits, broccoli, cheese

Wash and scrub potatoes until clean. Dry thoroughly. When dry, prick potatoes with a fork and wrap in aluminum foil.

Cook on low for 8 hours or on high for 4

http://www.skinnytaste.com/2009/06/crock-pot-baked-potatoes.html#more

AirCircleI · February 2012

bump

Hearts_2015 · February 2012

**The Best Whole Chicken in a Crock Pot**

By 100 Days of Real Food
http://www.100daysofrealfood.com/2011/02/25/recipe-the-best-whole-chicken-in-a-crock-pot/

I’ve tried a ridiculous amount of crock pot recipes, and this is by far the best (and easiest) way to slow cook a whole chicken until it is falling-off-the bone delicious. And if you have a well-stocked spice cabinet you’ll hardly have to buy anything to make this dish. Once the chicken is done it is flavorful enough to eat by itself, or you can incorporate it into another dish like pasta, chicken salad, or a casserole.

Another great trick (that I learned from a friend!) is that after you pick off the good chicken meat you can leave the bones in the crock pot to make some stock. I usually start the chicken stock after dinner by filling it to the top with water, and then adding whatever I have on hand…bay leaf, carrot, celery, onion, parsley and/or thyme. Even if I am missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night, and then in the morning I strain it into 1 or 2 cup Tupperware containers to store in the freezer. It works great and couldn't’be easier!

Ingredients

•2 teaspoons paprika

•1 teaspoon salt

•1 teaspoon onion powder

•1 teaspoon thyme

•½ teaspoon garlic powder

•¼ teaspoon cayenne (red) pepper

•¼ teaspoon black pepper

•1 onion

•1 large chicken

Directions

1.Combine the dried spices in a small bowl.
2.Loosely chop the onion and place it in the bottom of the slow cooker.
3.Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4.Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
5.Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!

Be sure and check the comment section on the recipe link above for some great tips and tricks!

HEALTHY & LOW-CAL crockpot/slow-cooker recipes here:)

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