Crock Pot Recipes!!!

bumpity-bump!

I absolutely love my crockpot and use it during all seasons. In winter, it makes the best soups and stews and, in summer, I use it to keep the the kitchen cooler (and the oven OFF!).

The following recipe was adapted from one found on food.com to include less sodium and fat:

Crockpot Peanut-Curried Chicken

2 lbs boneless skinless chicken
1 small onion
1 garlic clove
1 tablespoons olive oil (or peanut oil)
1 packet sodium-free beef broth seasoning (Herb Ox)
2 - 3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
4 ounces no-salt-added chicken broth (Kitchen Basics)
1 cup hot water
white pepper
salt (optional...the peanut butter and curry are salted)
7 ounces light coconut milk
cornstarch, and water to thicken (use 1/4 cup water and 3 tablespoons cornstarch, about)

Directions:


Cut chicken into cubes, and sprinkle pepper and salt (optional).

Slice onion in julienne, and mash garlic. Heat oil in a small sauteé pan and brown garlic and onion. Set aside.

Mix hot water with beef seasoning packet and peanut butter, until both have dissolved/melted. Combine this with the light coconut milk, curry, ginger, cilantro and chicken stock.

Put chicken in crock pot. Top with onions and garlic, and then with liquid mixture.

Cook on low heat for about 6-7 hours, or until cooked through and tender.

Add cornstarch slurry to thicken as desired. Cook an additional 20-30 minutes.

Serve over steamed rice (jasmine), with additional chopped cilantro and peanuts to garnish (optional).

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Slow Cooker Meaty Italian Spaghetti Sauce

2 lb bulk Italian pork sausage or ground beef
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

1 Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2 Spoon sausage mixture into cooker. Stir in remaining ingredients.
3 Cover; cook on Low heat setting 8 to 9 hours.

I found this recipe on the Betty Crocker site - http://www.bettycrocker.com/recipes/

I used 90% ground beef, but left out the mushrooms and red pepper flakes because I don't like them.

It's awesome! Very meaty but not overly saucy, which I love!

My mom does and english cut roast in the crock pot.

1. Cut the fat off the roast
2. Cover in a package of Lipton's Onion soup mix (this isn't necessary, but it gives the roast a great flavor)
3. Slice 1 whole tomato and place it on top of the roast
4. Wrap the roast in foil and place in the crock pot ( DO NOT PLACE ANY WATER IN THE CROCK POT)
5. Cook on low for around 6 hours or until tender and falling apart

It seems weird not placing any water in the crock pot; however, the tomato gives it all the moisture it needs. I don't even like beef, and I will eat this roast all by itself! YUMM

Bump....They all sound so good!

BUMP! My lifestyle REQUIRES a crock pot!

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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Sorry was trying to comment and didn't work. I was going to say that I do this chili but I don't add the salt and I use beans and tomatoes without added salt and cut the sodium quite a bit

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This came from skinnytaste.com. I made it a couple of nights ago, and it is FANTASTIC!!! Even my 10-year-old son loved it! We had it over rice, but I could certainly see putting it on lettuce for a chicken taco salad, or in tortillas for chicken tacos.




Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

Ingredients:

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder

24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)

1/4 cup chopped fresh cilantro
Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. 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. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

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