Clean Eating---Crockpot recipes???

Bump.... I would like to know as well since I have a busy scedule.

Here is one from Skinnytaste.com. She has alot of good recipes. We really liked it. I had some left over and I drained the sauce from it and layered the filling over some corn tortillas with some green and red enchilada sauce and lowfat cheese. It was great!

Crock Pot Chicken Enchilada Soup
Skinnytaste.com
Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts
Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g
Sodium: 572 mg (without salt)


Ingredients:
• 2 tsp olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 3 cups low sodium fat-free chicken broth
• 8 oz can tomato sauce
• 1-2 tsp chipotle chili in adobo sauce (or more to taste)
• 1/4 cup chopped cilantro (plus more for garnish)
• 15 oz can black beans, rinsed and drained
• 14.5 oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 8 oz skinless chicken breasts (16 oz total)
• 1/4 cup chopped scallions, for topping
• 3/4 cup shredded reduced fat cheddar cheese
• fat free sour cream (optional)

Directions:

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!

bump for later.. always use these

bump!

Another great one is this Crock Pot Turkey White Bean Pumpkin Chili from Skinnytaste. You can't taste the pumpkin...it just makes the chili velvety smooth

http://www.skinnytaste.com/2011/10/crockpot-turkey-white-bean-pumpkin.html

bump

try googling Wendy's Chili Recipe... we make it without the meat and by using stewed tomatoes instead of sauce... it's delicious and super easy for a busy schedule... the only prep is dicing onion and celery...yes, the pinto and kidney beans are canned...that's what makes is a 5 minute prep meal....I think it's the combo of chili powder and cumin that makes it so tasty.

bump

THinking about eating more clean. My schedule is kind of crazy and am interested in some crockpot recipes so they will be ready by the time I get home.

I will most likely use brown rice or whole wheat pasta as part of my main dish.. but would like some recipes using fresh (or frozen if I have to) veggies & meats --with low sodium sauces or lots of spices.


Any or all recipes would be appreciated!!

Eat Clean Slow Cooker Recipe
Spicy Lemon-Turmeric Chicken and Vegetables
Serves: 6

* 1 tablespoon ground cumin
* 1 tablespoon paprika
* 1 tablespoons turmeric
* 1 teaspoon cayenne pepper
* 1 1/2 teaspoons sea salt, plus more to taste
* 1 whole lemon
* One 3 1/2 pound free-range broiler/ fryer chicken skinned and trimmed of excess fat, rinsed and patted dry
* 1 large onion, chopped
* 5 cloves garlic, chopped
* 1/2 cup chopped cilantro
* 1 pound carrots, chopped
* 2 red bell peppers, chopped
* 1 can (14 ounces) fire roasted crushed tomatoes
* 1 teaspoon extra virgin olive oil


1. In a small bowl, mix together the cumin, paprika, turmeric, cayenne pepper and salt. Add the juice from one whole lemon (reserving the lemon rind) and mix well.

2. Using your hands, apply the spice mixture generously all over the inside and outside of the bird. Stuff the cavity of the chicken with half of the onions, half of the garlic and half of the cilantro.

3. Place the remaining onions, garlic and cilantro in the bottom of a 5 or 6-quart slow cooker. Add the carrots, bell pepper and crushed tomatoes. Stir in the extra virgin olive oil. Season with salt to taste. Place the chicken on top of the vegetables. Cover and cook on low for about 7 hours or on high for approximately 4 hours, or until the meat pulls easily away from the bones.

Serve warm.

wholeliving.com is probably your best bet. I use it with ziplist.com so it makes my grocery list too