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

**Easy Slow Cooker Refried Beans**

By 100 Days of Real Food
http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/

(Adapted from allrecipes.com)


I think I might be a little late getting on this bandwagon, but refried beans with melted cheese on a warm homemade whole-wheat tortilla is the bomb! Oh and don’t forget to top it with a little sour cream (plain Greek Yogurt is even better!). I seriously cannot believe I am just figuring out how good this combination is. The reason why though is because I didn’t think I liked refried beans. That’s what happens when you only try them out of a can. But much like the difference between store-bought and homegrown tomatoes…homemade refried beans are light-years beyond the canned stuff! And with this super easy recipe below there is no excuse not to make them yourself.

I am even going to pull out a bullet point list to tell you all the reasons why I like this recipe so much:

- Beans in general are super cheap and a good source of protein
- You don’t have to soak these dried beans overnight (which I often forget to do)
- They are sooo easy to make you could even do it with one hand tied behind your back
- You can freeze the leftovers for another day
- And for me, since I don’t normally love beans for textural reasons, this mashed up version is the perfect way to make them extra good

Ingredients

•1 onion, peeled and halved
•2 cups dry pinto beans, rinsed
•½ fresh jalapeno or other hot pepper, seeded and chopped
•2 cloves garlic, minced
•¾ teaspoons salt
•½ teaspoon black pepper
•One big pinch of cumin
•6 cups water

Directions

1.Combine all ingredients in slow cooker.
2.Cook on high for 8 hours or overnight while you are sleeping.
3.Remove the bigger onion chunks and drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
4.Mash remaining beans with a potato masher and voila! You have homemade refried beans.

CROCK POT “ROTISSERIE” CHICKEN

1 whole roasting chicken
4 Potatoes
Seasonings( Lawry’s Season Salt was suggested) or season as preferred with healthier choices.

Wrap potatoes in foil. Place in bottom of crock pot.

Lightly spray chicken with Olive Oil Pam. Season as desired.

Place chicken, breast side down, on top of potatoes.

Cook on HIGH 4 hours. (or you can increase the time if cooking on low)

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Now how much easier does it get than this?!:smokin:

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**Slow Cooker Beef Barley Stew**

Ingredients:

1.5 lbs beef stew meat
1 cup pearl barley
1 large onion, chopped
1 green pepper, chopped
5 medium carrots, chopped
1 14oz. can diced tomatoes
48oz. beef stock – more if needed (low or no sodium works fine)
5 sprigs of fresh thyme – leaves pulled off the stem
2 teaspoons salt
1 teaspoon pepper

Directions:

Stir all ingredients together in a large slow cooker. Cook on low for 8 hours. If it looks as though there is not enough liquid, stir in some extra water or beef stock.

http://www.whatmegansmaking.com/

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More Crockpot Information - Converting Recipes to Slow cooker - Crock pot Hints and Tips

http://busycooks.about.com:80/library/weekly/aa022103a.htm

:happy:

Crock Pot Chicken a la Criolla
Skinnytaste.com

Criolla (literally creole) is a Spanish word widely used to describe Caribbean or Hispanic cuisine. In this simple yet flavorful dish, boneless skinless chicken thighs are stewed in the slow cooker with bell peppers, onions, garlic, tomatoes, olives, cilantro and spices.

Servings: 5
Size: 2 thighs + vegetables & sauce

Calories: 211
Fat: 6.2 g
Protein: 28.8 g
Carb: 9.9 g
Fiber: 1.9 g
Sugar: 2.1 g
Sodium: 447 mg (without salt)

Ingredients:

10 (2 lbs) skinless boneless chicken thighs, fat trimmed
1 small onion, diced
1 garlic clove, crushed
1 bell pepper, chopped or sliced
4 plum tomatoes
2 tbsp alcaparrado or pitted spanish olives
8 oz can tomato sauce
1/4 tsp oregano
1/4 tsp cumin
salt to taste
1-2 bay leaf
1/4 cup chopped cilantro (plus 2 tbsp more for serving)

Directions:

Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned


http://www.skinnytaste.com/2012/01/crock-pot-chicken-la-criolla.html

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Crockpot Creamy Taco Soup

Mix this lean muscle-building recipe into your menu a couple times a week and you should be on your way to reaching your goals in no time!

(SERVES 7)
3/4 cup nonfat Greek yogurt
1 15-oz can 50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chills
1 15-oz can diced tomatoes

1 cup reduced-sodium chicken broth
1 cup frozen or fresh corn
1 1/2 pounds shredded precooked chicken breast

2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro
2 tsp Mrs. Dash Fiesta Lime Seasoning Blend

1/ Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker.

2/ Add remaining ingredients and stir well.

3/ Cover and cook on high for 2 hours or on low for 4-5 hours.

Note: Be sure to rinse and drain black beans and chicken well before adding to slow cooker.

Nutrition Facts (per serving): Calories 275, Fat 2 g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 401 mg, Carbohydrates 36 g, Dietary Fiber 11 g, Sugars 7 g, Protein 32 g

http://www.muscleandfitnesshers.com/recipes/creamy-taco-soup

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