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12/30/12

2 Ingredient Crock Pot Salsa Chicken


Ingredients:
5-6 boneless skinless chicken breasts
1 large jar of salsa

Directions:
(1) Put chicken in crockpot. Pour salsa over it. Cook on low for 6 hours.
(2) Shred chicken with fork

Serve in tortillas with cheese etc. or over rice.  Chicken has only approximately 110 calories for a 1/2 cup.

2/20/12

Slow Cooker Sausage and Peppers (8 Weight Watcher Points Plus)






This dish is great for game day or any day. 

You can double this etc. to feed a crowd. 

Ingredients:
6 Italian sausage links
1 (26 ounce) jar marinara spaghetti sauce
1 large sliced bell pepper (green, yellow or red)
1 onion thinly sliced
Directions:
Place the Italian sausage, spaghetti sauce, pepper and onion into a slow cooker. Stir to coat everything in sauce. Cover and cook on low for 6 hours. Serve as is or on hoagie rolls over rice.               

WW Points Plus:
for one regular Italian sausage + peppers and onions + 1/2 cup of marinara sauce = 8


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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2/10/12

Lower Calorie Slow Cooker Nachos [8 Weight Watcher Points Plus]


 



If your having a nacho craving - this will cure what ales you!

Ingredients for 1 serving:
1/2 cup prepared beef taco meat (3 points)
http://www.healthycrock.com/2012/02/easy-slow-cooker-taco-meat-3-weight.html
14 Baked Tostitos scoops (3 points)
2 wedges of Laughing Cow Light or Weight Watchers Soft Cheese (2 points)
Salsa (if desired)

Directions:
Distribute the beef evenly on the Tostito Scoops.  Microwave the cheese until melted.  Top the Scoops with the cheese and dot with salsa if desired.

WW PP:  Eight


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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2/9/12

Easy Slow Cooker Taco Meat [3 Weight Watchers Points Plus]



This is a great quick recipe and I actually prefer the taste of this over tacos made on the stove. In fact, this is so easy, you can actually put the meat in your slow cooker frozen!! This is also great for taco salad etc. The amount of points to this recipe depends on the type of ground beef you use.


2 lbs frozen ground beef
2 tablespoon chili powder
2 teaspoon garlic powder
2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon paprika
3 teaspoons ground cumin
1 teaspoon salt
3 cups water
1 teaspoon of better then Bullion Beef Paste

Mix all of the dry spices together in a bowl.  Add the frozen ground beef and the water to your slow cooker.  Add all of the spices except for 2 Tablespoons (reserve those for later).  Add the beef paste.
Start cooking on high for 1 hour until the beef is browned.  Switch to low for an additional 2-4 hours. Drain well and then mix in the 2 tablespoons of reserved spices.  Serve with your favorite taco fixins.

WW points plus for ground beef is as follows:
1/2 cup cooked 75% or 80% or 85% lean ground beef = 4 WW PP
1/2 cup cooked 90% lean ground beef = 3 WW PP
1/2 cup cooked 95% lean ground beef = 2 WW PP

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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


2/7/12

Crock Pot Eggplant Zucchini Parmesan [4 Weight Watcher Points Plus]






This is a yummy low cal and easy way to get your veggies in.  You can eat it as is, as a side dish, or on top of pasta, polenta or chicken. 

Makes approx 4 (1 1/2 cups servings)

Ingredients:
1 medium size eggplant, peeled and sliced into 1/2 inch rounds
1 medium size zucchini sliced into 1/2 inch rounds

1 small to medium sized onion diced
2  minced cloves of garlic or 1 teaspoon of garlic powder
1 jar of spaghetti sauce (I used La Famiglia Del Grosso Tomato Basil)
Salt
6 Tablespoons of Parmesan Cheese (I used Cello Imported Parmesan Cheese from Costco)

I used my 4 quart slow cooker for this dish

2/6/12

3 Ingredient Slow Cooker Buffalo Ranch Chicken [3 Weight Watcher Points Plus]




I have lightened up the traditional Buffalo Ranch Chicken by using a dry ranch packet and eliminating the butter that is usually in this recipe.  This can be served whole as an entree or you can cook it longer and shred it and make sandwiches or serve it over lettuce.

I made this in my 2.5 quart slow cooker

Serves 4

Ingredients:
4 thawed skinless boneless chicken breasts
1 (17.5 fluid ounce) bottle Franks buffalo wing sauce
1 package of dry Hidden Valley ranch salad dressing mix

Directions:
Combine all of the ingredients and cook on low for 3.5 hours or until throughly cooked.

If you want to eat this as shredded chicken instead, cook the chicken longer until fork tender. Remove the chicken and shred it and then mix it back with the sauce. 
Weight Watchers Points Plus: I have estimated the points plus for this recipe to be 3 points per serving.  [I just calculated the chicken because the wing sauce and ranch packet only add a trivial amount of additional calories etc.]

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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


                 

1/23/12

Chickpea and Chicken Slow Cooker Stew

Looking for a break from the ordinary flavors?  This delicious stew with cinnamon, cumin and paprika has great unique flavor.  The delicate chick peas when pureed create a wonderful creamy soup, but without any added fat. 

Serves 4 large portions

Ingredients
1 tablespoon of olive oil
1 small onion chopped
3 garlic cloves chopped
1 teaspoon of ground cinnamon
1 teaspoon of ground cumin
1 teaspoon of paprika
1 cup crushed tomatoes (I prefer the Pomi brand in the red box)
(2) 15 ounce cans of chickpeas. drained
(1) 32 ounce box of chicken broth
1/2 teaspoon of pepper
2 boneless skinless chicken breasts

Directions:
(1) Put all of the ingredients in your slow cooker [I used my 4.5 quart for this].
(2) Cook on high for 3 hours or until the chicken is fully cooked and tender
(3) Remove the chicken to a plate
(4) Using an immersion blender, blend all of the ingredients (except the chicken) until smooth
(5) Shred the chicken and add it back into the stew
(6) Salt to taste

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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Dump and Go Slow Cooker Ravioli



Because sometimes when it comes to dinner you just need to "get er done"

Ingredients:
25 ounce bag beef ravioli
34 ounces of your favorite pasta sauce
(When I don't make my own, I use La Familia Del Grosso Sunday Marinara) 
1 cup water

Directions
Combine all of the ingredients in the crock pot and stir well. Cook on low for about 4 hours (or until ravioli are tender). Season with salt and pepper as needed and serve topped with parmesan cheese.


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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1/13/12

Slow Cooker Lemon Dill Salmon

Cooking Salmon in your slow cooker is easy and comes out tender and moist.

I made this in my 4 quart Slow Cooker 

Ingredients:
4 salmon steaks
2 tablespoons lemon juice
1 cup water
1/2 teaspoon salt
pepper to taste
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon dried dill weed
diced onion (optional)

Directions:
Spray the bottom of your slow cooker with non-stick spray and then layer the salmon fillets in it.  Pour the remaining ingredients over the salmon in crock pot and cook on low for 3-1/2 hours or until salmon flakes when tested with a fork.


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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1/8/12

Perfect Slow Cooker Baked Potatoes

This is as easy as it gets...slow cooker baked potatoes.  They taste great and come out nice and buttery tasting from the slow cooking.  I will make these to have them ready for dinner and make a few extra to dice up the next morning for home fries with breakfast. 

This can be made in any size slow cooker, but for the baked potatoes to cook properly, they need to be sitting on the bottom of your crock pot (i.e. don't layer them on top of each other). 

Ingredients:
baking potatoes
olive oil
salt
alminum foil

(1) Place each baking potato on a square of aluminum foil. 
(2) Rub each potato lightly with olive oil and salt. 
(3) Wrap each potato individually in aluminum foil and place on the bottom of your slow cooker.
(4) Cook on high for 8 hours. 





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Copyright 2012 healthycrock.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1/5/12

A Healthy Beef Stroganoff Recipe (Slow Cooker)



Typical beef stroganoff is high in fat and calories.  This recipe loads up on the vegetables, reduces the amount of red meat and replaces the sour cream with just a bit of fat free greek yogurt. It still packs the same delicious flavor as the original however. 

Makes 4 large servings

Ingredients:
1 1/2 pounds of Beef Stew
1 cup of beef broth (I use Better than Bullion beef paste to make my broth)
1/2 teaspoon of marjoram
1/2 teaspoon of thyme
1/2 teaspoon of nutmeg
1/2 teaspoon of chili powder
4 tablespoons of tomato paste
6 cups of fresh mushrooms (or 4 cups of canned mushrooms)
2 cups chopped onion
1 Tablespoon + 1 teaspoon of low sodium soy sauce
1 Tablespoon + 1 teaspoon of apple cider vinegar
3 large cloves of minced garlic

1/4 cup of plain greek yogurt (I used the fat free Chobani)

Directions: Combine all of the ingredients in your slow cooker (except the greek yogurt). Cook on low for 8+ hours or until the meat is tender.  If you are using frozen beef stew,  set you slow cooker to high the first hour and then turn it to low the remaining time. After cooking, turn off the slow cooker, remove the lid and let the food cool slightly.  Mix in the greek yogurt and serve. 

I eat this over brown rice; which I also prepare in my slow cooker: http://www.healthycrock.com/2012/01/how-to-make-brown-rice-in-your-crock.html

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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1/4/12

How to Make Brown Rice in Your Crock Pot

The first time, I was even surprised myself that this worked!!



This recipe makes about 6 cups of Brown Rice.  Cooked brown rice also freezes well in individual portions. I made this in my 7 quart slow cooker.  For even heating, I would recommend that this would work best in a 6 quart or larger slow cooker.

Ingredients:
2 Cups of Brown Rice
4 Cups of Hot Water
Non-Stick Spray

Directions:
(1) Spray the inside of your slow cooker with non-stick cooking spray; i.e. Pam
(2) Add 4 cups of hot tap water
(3) Turn your slow cooker to high with the lid on and let the water heat up for 30 minutes to an hour.
(4) Add the brown rice and Cook on high for 1 hour 30 minutes. Check for doneness.
(5) Remove the rice immediately so it doesn't turn mushy.

You can also make this without pre-heating the water.  To do this, just use hot tap water, but increase the cook time to 3 hours and stir the rice 1/2 way through cooking.

Every Slow Cooker heats differently, you may have to play around with the exact cooking time that works best for yours.

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Copyright 2012 healthycrock.com  This is an original recipe.  You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1/3/12

Slow Cooker Sweet Potatoes

It doesn't get easier then this. 

(1) Wash sweet potatoes
(2) Prick the sweet potatoes with a fork or knife
(3) Wrap with foil and lay them on the bottom of your slow cooker. 
(4) Cook on low for 8 hours. 


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Copyright 2012 healthycrock.com  You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1/2/12

Healthy & Simple Crock Pot Turkey Breast Recipe




Ingredients:

1 bone-in  turkey breast
1 large onion sliced into thick slices
1 cup of carrot (optional)
2 cups of celery (optional)
2 (14 1/2 ounce) cans chicken or beef broth (I actually prefer using beef broth because of its flavor). 
garlic cloves (either 2 raw or dried minced garlic)
Rosemary, Sage and Thyme, Salt and Pepper
Extra virgin olive oil



Directions:

(1) Add the diced carrot, celery, onion and broth to the crock pot and stir.  
(2) Rinse the turkey breast inside and out and place in a slow cooker.
(3) Drizzle your turkey with olive oil
(4) Sprinkle the top of the turkey with rosemary, sage, thyme, salt and pepper
(5) Top with garlic
(5) Cover and cook on high for 1 hour and then low for an additional 5 to 6 hours (depending on the size of the bird). The inside of the turkey breast should be 165 degrees or higher when done.
The vegetables can be removed with a slotted spoon and served as a side dish.

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Copyright 2011 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com