Low cal crockpotting - recipes

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  • mslack01
    mslack01 Posts: 823 Member
    ***BUMP***
  • lgcompton
    lgcompton Posts: 2 Member
    yummy....I love a good crockpot recipe. thanks for posting this
  • mcjmommy
    mcjmommy Posts: 148 Member
    bump
  • starkid120
    starkid120 Posts: 204 Member
    bump



    Thanks for this!
  • jnbud2002
    jnbud2002 Posts: 216 Member
    Buumpity
  • mississippi_queen
    mississippi_queen Posts: 474 Member
    http://www.skinnytaste.com/2007/07/crock-pot-recipes.html

    One of my favs from their website

    Crock Pot Santa Fe Chicken
    Skinnytaste.com
    Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
    Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

    Ingredients:
    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

    Directions:
    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 or in a tortilla (extra pts).
  • JamCubeChi
    JamCubeChi Posts: 378 Member
    :smile: Bump for later-thanks for sharing-sound yummy!
  • skybluesounds
    skybluesounds Posts: 26 Member
    thanks for sharing!
  • Jgen62
    Jgen62 Posts: 66 Member
    Bump for later. Love my crock pot!!
  • aliric
    aliric Posts: 69 Member
    bump
  • Cindy_Fit4Life
    Cindy_Fit4Life Posts: 147 Member
    Wow, great crock pot recipes! Thanks for sharing :flowerforyou:
  • hsandall
    hsandall Posts: 106 Member
    Bump!!!!
  • Healthy_4_Life2
    Healthy_4_Life2 Posts: 595 Member
    bump
  • DPernet
    DPernet Posts: 481 Member
    bump
  • marx4
    marx4 Posts: 236 Member
    bump
  • primalchaos
    primalchaos Posts: 135 Member
    Saving
  • aprilgrl27
    aprilgrl27 Posts: 176 Member
    THANK YOU SO MUCH FOR THIS THREAD!!! :love:
  • Royaltvii
    Royaltvii Posts: 160 Member
    Thanks for this thread and all the recipes.
  • BriskisGrl
    BriskisGrl Posts: 461 Member
    this is a great thread, but we need more recipes lol
  • misticache
    misticache Posts: 364 Member
    Buffalo Chicken Dip Number of servings 8

    Ingredients Calories Carbs Fat Protein Sodium Sugar
    Meat - Chicken Breast , 8 ounces (112g)
    220 0 5 46 440 0
    Frank's - Red Hot Sauce - Original, 10 tsp (5ml)
    10 0 1 0 1,800 0
    Great Value - Cream Cheese Fat Free, 2 oz
    60 4 0 8 340 4

    Hidden Valley - Ranch Dressing, 2 tbsp (30 g)
    140 2 14 1 260 1


    Total: 430 6 20 55 2840 5
    Per Serving: 54 1 3 7 355 1


    Mix all ingredients in a crock pot and cook on high for 4 hours. Shred with a fork and serve on a wrap, or with tostitos.

    I served this on Mission Carb Balance tortillas as a wrap for lunch. If you do that add in the extra calories for the wrap.

    Mission - Carb Balance Flour Tortillas Medium , 1 tortilla
    120 19 3 5 80
  • misticache
    misticache Posts: 364 Member
    Shredded Chicken Taco Meat

    Number of servings 8

    Ingredients Calories Carbs Fat Protein Sodium Sugar
    Perdue - Boneless & Skinless Chicken Breast, 16 oz (113 g)
    480 4 8 96 680 4

    Rotel (Usa) - Original Diced Tomatoes & Green Chilies, 1 container (1 3/10 cup (125g) 63 13 0 3 1,175 8

    Old El Paso - Original Taco Seasoning Mix, 1 container (12 teaspoons (6g) ea.)
    90 24 0 0 3,360 0

    Kraft - Philadelphia 1/3 Less Fat Cream Cheese , 0.5 container (14 tbsp (28 g) ea.) 245 7 21 7 490 7


    Total: 878 48 29 106 5705 19
    Per Serving: 110 6 4 13 713 2


    Mix all ingredients in a crock pot and cook on high for 4 hours. Shred with a fork and serve on a wrap, or with tostitos or on taco shells.


    I served this on Mission Carb Balance tortillas as a wrap for lunch. If you do that add in the extra calories for the wrap.

    Mission - Carb Balance Flour Tortillas Medium , 1 tortilla
    120 19 3 5 80 0
  • misticache
    misticache Posts: 364 Member
    McCormick’s Beef Stew

    Serving size 2 cups

    Ingredients Calories Carbs Fat Protein Sodium Sugar
    Walmart - Lean Stew Meat, 12 oz
    450 0 18 63 750 0

    Mccormick Seasoning - Slow Cooker Hearty Beef Stew, 1 container (16 tsp ea.)
    120 16 0 8 4,640 0

    Safeway - Frozen Stew Vegetables - Potatoes, Carrots, Onions, Celery - Stew Vegetables - Potatoes, Carrots, Onions and Celery, 2 bags (6 cup (84g) ea.)
    720 144 0 16 640 32

    Water - Municipal, 3 cup (8 fl oz)
    0 0 0 0 14 0


    Total: 1290 160 18 87 6044 32
    Per Serving: 215 27 3 15 1007 5

    Stick everything in crockpot and cook on low 8 – 10 hours. Serve with Bread or dinner rolls but make sure you add them as a separate line item in MFP.
  • misticache
    misticache Posts: 364 Member
    Crock Pot Buffalo Chicken Lettuce Wraps
    Skinnytaste.com
    Servings: 6 • Size: 1/2 cup chicken + veggies • Old Points: 3 pts • Points+: 3 pt
    Calories: 147.7 • Fat: 0.1 g • Carb: 5.2 g • Fiber: 1.6 g • Protein: 24.9 g • Sugar: 1.7 g
    Sodium: 879 mg

    Ingredients:
    For the chicken:
    24 oz boneless skinless chicken breast
    1 celery stalk
    1/2 onion, diced
    1 clove garlic
    16 oz fat free low sodium chicken broth
    1/2 cup hot cayenne pepper sauce (I used Frank's)

    For the wraps:
    6 large lettuce leaves, Bibb or Iceberg
    1 1/2 cups shredded carrots
    2 large celery stalks, cut into 2 inch matchsticks

    Directions:

    In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours.

    Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

    To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!
  • misticache
    misticache Posts: 364 Member
    Roast Beef and Gravy

    I haven't put this on MFP recipes yet so 'm not sure of calories and stuff.

    Put 1 large rump roast in crock pot, and cover with 1 can beef broth (small) and 1 large can of reduced fat cream of mushroom soup on top. Cover and cook for 8 hours on low (10 if roast was frozen). Shred with a fork and serve over rice. Absolutely delicious.
  • misticache
    misticache Posts: 364 Member
    Chicken and Gravy

    Cheap and simple meal that my kids love. Basic chicken breast, chicken broth, and Cream of Chicken soup. Dump it all in crock pot and cook on low for 6 hours. 8 if chicken was frozen. I serve this over pasta, rice, and with veggies.
  • misticache
    misticache Posts: 364 Member
    This is more of a tip but I always buy the crock pot liners. I love using them, it's quick and easy clean up. :flowerforyou:
  • determined2lose89
    determined2lose89 Posts: 342 Member
    bump
  • Belfastlassie
    Belfastlassie Posts: 52 Member
    Thanks for sharing

    Bump
  • Royaltvii
    Royaltvii Posts: 160 Member
    Southwestern Three-Bean & Barley Soup

    http://www.eatingwell.com/recipes/southwestern_bean_barley_soup.html

    Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

    6 servings, about 1 1/3 cups each

    Ingredients
    •1 tablespoon extra-virgin olive oil
    •1 large onion, diced
    •1 large stalk celery, diced
    •1 large carrot, diced
    •2 cups water
    •4 cups (32-ounce carton) reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
    •1/2 cup pearl barley
    •1/3 cup dried black beans
    •1/3 cup dried great northern beans
    •1/3 cup dried kidney beans
    •1 tablespoon chili powder
    •1 teaspoon ground cumin
    •1/2 teaspoon dried oregano
    •3/4 teaspoon salt

    Preparation
    1.Combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

    Nutrition

    Per serving
    :205 Calories
    3 g Fat
    1 g Sat
    2 g Mono
    0 mg Cholesterol
    35 g Carbohydrates
    11 g Protein
    10 g Fiber
    705 mg Sodium
    601 mg Potassium

    Tips & Notes
    •Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • jdkh32003
    jdkh32003 Posts: 17 Member
    bump
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