|
Post by SkinnyCrockPot on Oct 20, 2011 2:44:17 GMT -5
Broccoli Cheese Quiche
Originally posted by Michelle Kane
Only 100 calories per serving!! Yummo!! Make it before you go to bed and you will have an amazing low fat breakfast Quiche in the morning!!!!sooo good!!!! Enjoy!!
INGREDIENTS: 2 tsp olive oil 1 large sweet onion, chopped 1 package FRESH organic broccoli, chopped ~ 10 oz 1 1/4 cup 1% buttermilk 3 large eggs 1/2 whole wheat flour** 1 teaspoon baking soda 1/2 teaspoon sea salt 1/8 tsp freshly ground pepper 2 tsp of your favorite Hot Sauce, no sugar added 1 c shredded low-fat sharp cheddar cheese Heart-healthy oil in an oil sprayer*
INSTRUCTIONS:
1. Spray a large 3-4 quart crock pot dish with nonstick spray or line with a crock pot liner and spray with nonstick spray.
2. Heat oil in a large skillet. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat and cook, stirring occasionally, until golden and very soft, about 15 minutes. Add broccoli and cooking, stirring occasionally, until all the flavors are blended, about 2-3 minutes.
3. Whisk buttermilk and eggs in a medium bowl. Whisk in flour, baking powder, sea salt, black pepper and hot sauce just until blended. Stir in broccoli mixture and 3/4 c cheddar cheese until combined.
4. Transfer mixture to slow cooker; sprinkle remaining 1/4 cup cheddar cheese over the top. Cover and cook until a toothpick inserted into center comes out clean, 6-8 hours on low. Crock pots do vary on temperatures so be sure to adjust the time according to your crock pot settings.
NOTE: Using the HIGH setting does not work with this recipe as it cooks unevenly (burned on the edges and soggy in the middle)
5. Transfer stoneware to rack and let quiche cool slightly, about 15 minutes. Slice a butter knife around the edges to loosen. Cut into 10 slices. Serve warm.
Makes 10 servings, 2 points each or 8 servings, 3 pts each
Nutritional information per serving
100 Calories, 4 g fat, 1 g saturated Fat, 0 g trans fat, 67 mg cholesterol, 406 mg sodium, 9 g carbohydrates, 1 g fiber, 7 g protein
*Note: Some changes were made to this recipe to fit SCP guidelines.
**This recipe did not state the unit of measure for the flour. We are guessing it was supposed to say 1/2 a tablespoon. But if you find that it's not enough, the next step would be 1/2 cup.
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 2:42:19 GMT -5
Not-Your-Typical Crock Pot Oatmeal
Originally posted by Gina Mondzelewski Small
For this recipe, you'll need a heatproof bowl that fits inside your crock pot.
1 cup steel cut oatmeal (I like Trader Joe's quick cook steel cut oats) 1/2 tsp salt 1 tsp pumpkin or apple pie spice 2 tsp cinnamon 4 cups water 2 tsp vanilla
Combine dry ingredients in a heat proof bowl that fits in your crock pot and stir well. Add water & vanilla and stir to combine. Put the bowl inside your crock pot bowl, and fill the crock pot around the bowl with water, at least as high as the ingredients inside the bowl. Cook on low overnight and wake up to your house smelling like cinnamon! Dish it up and throw in your add-ins (I like stevia, chocolate protein powder and blueberries).
Basically you are cooking the oats in a water bath (bain marie in cooking terms). It makes the oats so incredibly creamy and delicious without that "gritty" texture steel cut oats can sometimes have And BONUS no crusty spots at the bottom or around the edges, like most recipes that cook oats in the crock pot (makes the clean up so much easier!) I usually cook this 6-8 hours but have done it as quickly as 4.
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 2:39:20 GMT -5
Irish Lamb Stew
Originally posted by Kristen Jantz
Ingredients
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces 3 large leeks, white part only, halved, washed (see Tip) and thinly sliced 3 large carrots, peeled and cut into 1-inch pieces 3 stalks celery, thinly sliced 1 14-ounce can reduced-sodium chicken broth 2 teaspoons chopped fresh thyme 1 teaspoon salt 1 teaspoon freshly ground pepper 1/4 cup packed fresh parsley leaves, chopped
Preparation
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
Nutrition
Per serving: 266 calories; 7 g fat ( 2 g sat , 3 g mono ); 65 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 23 g protein; 4 g fiber; 427 mg sodium; 803 mg potassium.
Nutrition Bonus: Vitamin A (139% daily value), Vitamin C (26% dv), Potassium (23% dv), Folate & Iron (15% dv).
Carbohydrate Servings: 1 1/2
Makes 10 good sized servings
*Note - This recipe did not mention the size of the serving. Our guess is 1 cup.
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:38:08 GMT -5
Tortilla Soup Posted by Jamie Stephens Amundgaard Ingredients 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce (or make your own, healthier version: www.thegraciouspantry.com/clean-eating-enchiladas/)1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth, low sodium, no sugar added (including dextrose) 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn, thawed 1 tablespoon chopped cilantro 7 corn tortillas vegetable oil Directions 1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 2. Preheat oven to 400 degrees F (200 degrees C). 3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. 4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Source: allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/detail.aspx
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:36:36 GMT -5
Cuban Style Pork & Sweet Potato Stew
Originally posted by: Lori Pierre
Source: Tastebook.com
One of my family's favorites! Even the ones who say they don't like sweet potatoes, will LOVE this one!
1 large sweet potato (about 1 lb), peeled and cut into 1/2 inch dice 1 lb pork tenderloin, cut into 1 inch pieces 14.5 oz can of diced tomatoes (we like fire roasted or use low sodium) 1 small can of diced green chiles 1 garlic clove, minced 1/4 cup orange juice 2 medium scallion, chopped (green parts only) 1/2 tsp salt 1/4 tsp ground cumin 1/4 tsp black pepper 1 1/2 Tbs fresh lime juice 2 Tbs cilantro, fresh, chopped
Put everything in a 4- 5 quart crock pot except the lime juice and cilantro. Cover and cook on low setting for 7 hours.
Stir in the lime juice and cilantro and cook for 5 minutes more.
Enjoy!
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:36:06 GMT -5
Black Bean, Pumpkin, and Turkey chili
Originally posted by Lori Pierre
2 tsp olive oil 1 lb ground turkey 1 cup chopped onion 1 chopped green pepper 1 chopped yellow pepper 3 garlic cloves, minced 1 (14.5 oz) can diced tomatoes (low sodium) 1 (14.5 oz) tomato sauce (low sodium) 2 cups pumpkin puree 1/2 cup water or low sodium chicken broth 2 Tbs chili powder 11/2-2 tsp ground cumin 1/2 tsp ground black pepper 1 1/2 tsp oregano 2 (14.5 oz) cans black beans, drained & rinsed (low sodium)
Heat the oil in a large skillet over medium heat and brown the turkey. Add the onion, garlic, and bell pepper for a few minutes. Put this mixture into the crock pot and stir in diced tomatoes, tomato sauce, pumpkin puree, water or broth, spices, and black beans. Cover and cook on low for 6-8 hours.
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:31:47 GMT -5
Weeknight chili
Originally posted by DawnMarie Neal Versluys
This makes a big ol pot
2 extra huge cans of Dark Red Kidney Beans 1 extra huge can Rotel diced tomatoes with chilis 1 extra huge can Hunts diced tomatoes 1 extra huge can Hunts tomato sauce 1 yellow onion 1 red bell pepper chopped 1 green bell pepper chopped 2 pounds ground turkey
1 tsp Cumin 2 tsp Oregano 3 Tablespoons Chili powder A few cloves Garlic Salt and Pepper
Brown the onion, peppers and garlic in with the meat (this way you don’t need to add any extra oil). You shouldn’t have to drain it - but if it looks fatty then drain away.
Open up all those cans and dump them on in your crock pot.
Put it all in the crock pot and let her cook all day.
250 calories for 1 ½ cup serving.
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:30:45 GMT -5
Slow Cooker Chicken Tortilla Soup
Originally posted by Amy Irvin Cielak
Thought I'd pass this along...very simple and very yummy!
Ingredients:
-6 boneless skinless chicken thighs (I'm sure 4 breasts would work too, but I'm convinced it was the thighs that make it more flavorful) -1 1/2 cups frozen whole kernel corn (thawed) -3/4 cup green salsa -1 tsp dried oregano -1 can garbanzo beans, drained & rinsed -1 can chopped green chilles (I think they come in 2 sizes...I use the smaller one...about the size of a hockey puck) -2 14 ounce cans low sodium chicken broth -2 tomatoes chopped
Mix all ingredients but the tomatoes in a 3-4 qt slow cooker. Cook on low for 5-7 hours. Stir, shredding chicken thighs (I pull them out and shred with a fork to help them along). Stir in 2 chopped tomatoes. Ladle over corn tortilla chips, or serve them on the side. Garnish with chopped cilantro, lime wedges, shredded cheddar cheese, or jalapeno. Makes 6 servings.
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:30:11 GMT -5
White Chicken Chili Originally posted by Jenny Rogers Pinkerton 6 breasts of chicken 1 large onion diced Chicken broth - enough to completely cover chicken in crock pot (I used between 2-3 cups organic Chicken broth- low sodium/ no MSG, etc) 1 ½ tsp cumin 1 tsp dried oregano ½ tsp salt ½-1 tsp red pepper (to taste) ------------------------------- 16 oz. of salsa verde* (although there are great organic/minimally processed options out there, I listed a cleaner option below) 2 cans of white/northern beans, rinsed and drained 1 can niblets corn – frozen, thawed would be fine too (no salt added), drained garnish - fresh chopped cilantro (optional) Cook above ingredients in slow cooker for at least 4 hours. After 4 hrs, the chicken will fall apart quite easily and you do not even have to take it out of the crock pot in order to shred it - just use two forks to pull apart the pieces. Then, add the remaining ingredients below line . Simmer for another hour or so to let all flavors blend. Adjust the red pepper to add less/more heat. You may also like to add fresh jalapenos in that last step if you really want to heat things up a bit * If you want to go completely clean here, remove husk and roast or boil several tomatillos for 5-7 minutes, then chop or puree in food processor. If you choose to do this, you will probably want to add the jalapenos & cilantro that are otherwise optional for the recipe.
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:29:40 GMT -5
Provencal Vegetable Soup
Originally posted by Catherine Hayley
2 baby or 1 small eggplant cut into 3/4 in pieces 1 large zucchini, quartered and cut into 1/2 in pieces 1 large yellow squash, quartered and cut into 1/2 in. pieces 1 can Great Northern beans rinsed and drained 1 large tomato chopped 4 cloves minced garlic 1/4 tsp dried rosemary 1/4 tsp black pepper 1 tbsp fresh basil or 1 tsp dried basil 1 1/2 cups tomato juice (I use organic) 1 tbsp balsamic vinegar
In a 3 1/2 or 4 qt crock pot combine all ingredients except balsamic and fresh basil (if using). Cover and cook on low for 8-10 hrs or on high for 4-5 hrs. Stir in fresh basil (if using) and balsamic vinegar before serving.
This is one of my favorite soups. Play with the herbs to make it to your liking. I recommend using low sodium organic tomato juice in order to keep the sodium low. There is absolutely nothing bad for you in this soup; plus it is vegan friendly!
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:29:10 GMT -5
Italian soup (serves 6)
Originally posted by Anne Williams
3 stalks celery (chopped) 1 package shredded carrots (I buy it shredded from the produce dept.) 1 large can stewed Italian style tomatoes undrained (approx. 30 oz. can, I think) 1 box low sodium chicken broth ( 4 cups or so) 2 c water
Cook above ingredients in crock pot for 8-10 hours on low.
Twenty minutes before serving add the following:
1/2 cup pesto 1 cup instant brown rice
Serve topped with parmesan cheese. Enjoy!
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:28:32 GMT -5
15 Bean Soup
Originally posted by Tina Weiss
1 pkg. 15 Bean Mix (discard the flavor packet that comes with it) 5 c vegetable broth (Imagine has a good one, or use Imagine No-chicken broth) 1 onion, diced 2 celery stalks, sliced thin 2 carrots, sliced thin 1/2 cup brown rice 1 potato, diced,(OR 1 c sweet potato diced, OR 1 c butternut squash diced) Salt, pepper to taste 1 tbsp liquid smoke or Braggs Amino's, or more to taste
Soak beans overnight. The next morning rinse well, add to crock pot. Add all other ingredients. Cook on low for 6-8 hours. Stir occasionally. Add more broth if it is too thick.
When beans are tender, use immersion blender to blend slightly for a thicker broth, or add 2 c to a regular blender or food processor. Process until smooth, add back into pot, stir until blended. Enjoy!
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:28:06 GMT -5
Vegetable Minestrone Soup
Originally posted by Lindsay Badgley
Ingredients:
* 4 cups vegetable broth * 4 cups diced tomatoes * 1 can peas (drained) * 1 can carrots (drained) * 1 can sweet corn (drained) * 1 can green beans (drained) * 2 cans kidney beans (drained) * 3 stalks celery, chopped * 1/2 onion, chopped * 1 spoonful of minced garlic from the jar * a couple dashes of all purpose seasoning * salt and pepper to taste * 1 1/2 cups bow-tie pasta
--You can also use thawed frozen veggies, I just happened to have canned--
Preparation:
Combine all ingredients except pasta in a crock pot. Cook on low for 6-8 hours or high for 4-5 hours.
Add the pasta and cook on high for 15-20 minutes, or until pasta is done cooking.
Makes 6 servings of minestrone soup.
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:27:16 GMT -5
Tuscan Chicken Soup
Originally posted by Jody Gove Ayers
1 Tbsp. Vegetable Oil 1/2 Large Onion, chopped fine 1/2 Red Sweet Pepper, chopped fine 3 Celery Stalks, chopped fine 1 cup chopped carrots 3-4 Chicken Breasts, cooked and cubed 2 (15-16 oz) cans chicken broth 2 cans water 2 cans Great Northern Beans or Navy Beans, drained and rinsed 1 can diced Tomatoes, Italian style with garlic, oregano and basil 1-2 tsp. garlic herb seasoning salt and pepper to taste 2 cups Fresh Baby Spinach
In large saute pan, heat oil and saute onion, pepper, celery and carrot until the veggies begin to get soft. Add veggies and all of the rest of the ingredients except Spinach to the crock-pot and simmer on low for 4-6 hours or until vegies are soft. About 20 minutes before serving, turn crock pot on high and add spinach.
May exchange zucchini for the spinach but, will have to add and cook for about 30 minutes or until tender.
|
|
|
Post by SkinnyCrockPot on Oct 20, 2011 0:26:50 GMT -5
Shayna's Skinny Soup
Originally posted by Shayna Heyman Moore
1 lb ground turkey 1 onion 1 each: red bell pepper, yellow bell pepper and green bell pepper 1/2 sweet potato diced 1 can (drained) white cannelini beans 1 cup water 1 32 oz container of reduced sodium non-fat chicken broth season to taste with Mrs. Dash garlic and herbs, cayenne pepper and sea salt
Brown the seasoning, turkey meat and onions together and throw the rest of the other ingredients in! Cook on low or high. Enjoy!!
|
|