Crock Pot Recipes!!!

And another. I just made this this week and it was so yum:-)
Greek Chicken and Couscous

16 oz Chicken Breast (cubed into about 1/2 inch pieces)
1 15 ox can of Diced Tomatoes with Basil, Garlic and Onion
1 Box Toasted Pine Nut Couscous
3/4 cup water

Put Chicken in crockpot. Add tomoatoes and water. Cook on low for 6 hours. Stir in Couscous, cover and let sit for 5 minutes.

Add Kalamata Olives and Feta to taste/garnish

I just made this about an hour ago:

Turkey Chili

1 red Bell Pepper
1 green Bell Pepper
1 medium Red Onion
4-6 cloves of garlic (pressed)
1lb lean ground Turkey
1 can kidney beans
1 can pinto beans
1 can black beans
1 can diced tomatoes
1 can tomato paste
1 tsp salt
1 tsp pepper
1 1/2 tsp cayenne pepper
1 1/2 tsp cumin
1 cup water

Brown the turkey, onions & garlic in a pan. Then add the mixture plus the rest of the ingredients in the crockpot for 4 hours on high or 6 hours on low.

Super easy, filling and (best of all) healthy!

8 servings: 274 cal, 34.6g carbs, 1083mg sodium
6 servings: 365 cal, 46.1g carbs, 1445mg sodium

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Made this over the past weekend. Quick, easy and tasty.

4 frozen chicken breasts
20 ounce can of pineapple chunks
1/4 cup of low sodium soy sauce
1 tsp crushed red peppers(Optional)

Cook on low for 3 to 4 hours or high for 2. Serve over rice, noodles or great cut up in salad.

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i haven't made this yet, but my MFP friend sent me the recipe and it looks amazing:


"Quinoa red lentil crock pot stew"
http://www.savvyvegetarian.com/vegetarian-recipes/crockpot-quinoa-red-lentil-stew.php

Prep Time: 20 min. Cook Time: 5 - 6 hr

8 Servings

Nutrition Data Per Serving, 116 g: 143 cal, 23 g carb, 3 g fat, 191 mg sodium, 5 g fiber, 8 g protein, low Saturated Fat & Cholesterol, good source Vit B6, Folate, Iron, Phosphorus and Copper, Vit A, Vit C, Vit K and Manganese. Estimated glycemic load: 11

Ingredients:

1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
Optional: 1 Tbsp olive oil
2 large carrots
2 stalks celery
1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 small butternut squash
1 bay leaf
2 inch piece cinnamon stick
2 thin slices fresh ginger

1/2 jalapeno pepper, seeded
6 cups water or unsalted soup stock
1/2 tsp gr cumin
1/2 tsp gr fennel seed
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp gr coriander
1/2 tsp dried thyme leaf or 1 sprig fresh
1 tsp dried basil or 1 Tbsp minced fresh
1/4 tsp dried rosemary leaves or 1 sprig fresh
1/2 tsp salt or to taste and fresh ground black pepper
4 Tbsp minced fresh herbs: parsley, cilantro or basil
2 cups chopped fresh greens: kale, chard, or spinach
More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder

Crockpot Directions:


Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander
Peel the carrots, slice lengthwise, then slice in thin pieces
Wash and trim the celery stalks, then slice crosswise in thin pieces
Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook
Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot
Add the vegetables, except for the optional greens, and cover with the 6 cups water
Cover and cook on low for 6 hours or more if needed
20 minutes before serving, turn the heat up to high and stir in optional greens
Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them

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Bump for later! I the Crock Pot!! :OD

Bump. Want to see what other great recipes show up here.