Crockpot Recipes...I will start by saying that I do occasionally "break" some SBD rules...check contents against what you know to be acceptable .
Spiced Citrus Chicken
2 Tbsps. olive oil
2 Tbsps. lime juice
2 Tbsps. Crystal Light Sunrise or OJ
2 Tbsps. lemon juice
2 Tbsps. chili powder
2 Tbsps. paprika
1 tsp. cayenne pepper
4-8 pieces chicken
Place chicken in crockpot. Combine remaining ingredients. Salt
and pepper to taste. Pour over chicken. Cover and cook on LOW
for 6-8 hours.
Crockpot Cabbage Rolls
12 large cabbage leaves
1 lb. lean ground beef, browned; drained
1/2 cup cooked rice
6 oz. tomato paste
3/4 cup water
salt and pepper to taste
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Soak cabbage leaves in HOT water for five minutes; drain and cool. Combine meat, rice, and spices. Place 2 Tbsp. mixture on each leaf and roll firmly. Stack in crockpot.
Combine tomato paste and water; pour over stuffed cabbage. Cover and cook on low setting for 8-10 hours.
French onion soup
3 large onions; thinly sliced
1/2 cup ICBINB
2 Tbsp. beef bouillon
4 cups hot water
1 tsp. Worcestershire sauce
1/2 tsp. salt
4 slices mozzarella cheese
In skillet, cook onions in butter until lightly browned. Pour into crockpot. Add bouillon, 4 cups hot water, Worcestershire sauce and salt. Cover and cook on LOW 4-6 hours.
Note: To serve, ladle into 4 bowls, top with cheese. Sprinkle with grated Parmesan if desired.
Beef and Mushroom Stew
1 1/2 lb. stew beef (or whatever lean choice you would like to use)
10 oz. French onion soup
1/2 cup red wine
1 carrot; sliced
12-16 oz. fresh mushrooms
1 bay leaf
1/8 tsp. dried, crumbled rosemary
14.5 oz. can diced tomatoes
3 Tbsp. flour (I think we could thicken with some cornstarch)
Combine all ingredients, except tomatoes and flour, in crockpot.
Salt and pepper to taste. Cover and cook on LOW for 8 hours.
Add tomatoes and cook another hour. Mix flour with just enough
cold water to make a paste. Thicken liquid in crockpot with
flour paste 20 minutes before serving. Serves 6.
Confetti Crock Soup
2/3 cup uncooked wild rice (I think we could use whole grain)
1/2 cup chopped onion
44 oz. chicken broth
2 medium carrots; thinly sliced
1/2 tsp. dried marjoram leaves
1/8 tsp. pepper
2 boneless chicken breast halves; cut into 1/2" pieces
1 cup frozen broccoli; thawed, drained
Combine all ingredients, except broccoli, in crockpot.
Cover and cook on LOW for 8 hours. Turn heat setting to HIGH
and stir in broccoli 5-10 minutes before serving.
1 lb. lean ground sirloin; browned, drained
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. seasoned salt
1 envelope dry onion soup mix
1/4 cup grated Parmesan cheese
3 cup boiling water
8 oz. tomato sauce
1 Tbsp. soy sauce
1 cup celery; sliced
1 cup carrots; sliced
Combine all ingredients, except Parmesan cheese, in crockpot. Cover and cook on LOW for 6-8 hours. Turn setting to HIGH, stir in Parmesan cheese and cook an additional 10-15 minutes until heated through. Add cooked whole wheat pasta if desired.
Note: Serves 6.
Crockpot Chipotle Pork Tenderloin
1 pork tenderloin, 1.5 to 2 pounds
1 14 oz. can diced tomatoes with green chilies
2 cups Chipotle salsa (Safeway makes a good one)
1/2 cup chopped onion
Place pork in crockpot; sprinkle with onions, add canned tomatoes and chiles, and top with the chipotle salsa. Cook on Low 8 hours. Meat will be extremely tender!
Crockpot Sour Cream Salsa Chicken
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.
When ready to serve, remove the chicken from the pot. Place about 2 T cornstach in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
Thai Chicken for the Crockpot
4 (4-oz) boneless skinless chicken breasts
3/4 cup salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated ginger root
2 tablespoon chopped fresh cilantro
Place chicken breasts in the slow cooker.
Mix the remaining ingredients except the cilantro together in a small bowl and then pour over the chicken.
Cook on low for 8 â€“ 10 hours. Remove chicken with slotted spoon. If sauce is very thin, mix with 1 tablespoon cornstarch. Pour sauce over chicken, sprinkle with cilantro, and serve hot.
CROCK POT ROAST
3 pound round tip roast
1/2 tablespoon cracked black peppercorns
2 cloves garlic, minced
3 tablespoons balsamic vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons worchestershire sauce
2 teaspoons dry mustard
*Rub cracked pepper and garlic onto roast.
*Put roast into crock pot and make several shallow slits in the top of the roast.
*In a small bowl, combine remaining ingredients and pour over meat.
*Cover and cook on high for 4-5 hours or on low for 8-10 hours.
Portobello mushroom and onion soup
1 pound portobello mushroom -- coarsely chopped
1 cup red wine
2 cloves garlic -- fresh, pressed
1 large onion -- chopped
1 tablespoon worcestershire
2 tablespoons bacon bits-Hormel
3 cups vegetable broth
Spray crock with pam.
Add everything, and cook on low, 8 hours or so.
1 Chicken (whole)
Pam Olive Oil Spray
Lawry's Seasoned Salt
Clean chicken inside & out & spray w/olive oil spray. Sprinkle w/Lawry's Seasoned Salt. Spray inside of crockpot w/Pam. Do not put any water into crockpot. Roll wads of aluminum foil into balls & put in bottom of crockpot. Put chicken (back side down) on aluminum balls. (This will keep the chicken out of the liquid that it makes while cooking). Cook on high 4-6 hours.
South of the Border Chicken Chili
5 skinless chicken breasts
1 large onion -- chopped
2 garlic cloves -- minced
14 1/2 ounces chicken broth
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon hot sauce
32 ounces canned Great Northern beans drained
3 tablespoons lemon or lime juice
2 tablespoons fresh cilantro or parsley chopped
This spicy, tantalizing Southwesternstyle chili is
great for game-day entertaining. Low-fat chicken offers a heart-healthy
alternative to traditional beef-based chili recipes. Use reduced-fat
chicken broth to trim even more fat without sacrificing flavor.
1. Mix chicken broth, onion, garlic, cumin, salt and hot sauce. Place
in Crockpot. Add chicken breasts. Cover; cook on lowfor 4 to 5 hours.
2. Remove chicken breasts when tender. Dice into small
cubes. Return chicken to Crockpot; add beans, lemon or lime
juice, and cilantro or parsley. Cover; cook on low until all contents are
hot. If you're not counting calories, garnish with a sprinkle of cheese,
a dollop of sour cream
Getting fit one step at a time!