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Post by SkinnyCrockPot on Oct 20, 2011 0:26:23 GMT -5
Chicken & Sweet Potato Stew
Originally posted by Kristen Jantz
Ingredients
6 bone-in chicken thighs, skin removed, trimmed of fat 2 pounds sweet potatoes, peeled and cut into spears 1/2 pound white button mushrooms, thinly sliced 6 large shallots, peeled and halved 4 cloves garlic, peeled 1 cup dry white wine 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 tablespoons white-wine vinegar
Preparation
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.
Nutrition
Per serving: 285 calories; 6 g fat ( 2 g sat , 2 g mono ); 50 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 519 mg sodium; 866 mg potassium.
Nutrition Bonus: Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).
Carbohydrate Servings: 2
*Note - This recipe did not mention how large the serving is.
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Post by SkinnyCrockPot on Oct 20, 2011 0:25:43 GMT -5
Turkey Green Chili
Originally posted by Tory Pottinger Feiler
1.25lbs ground turkey 1 bag frozen corn Chicken stock low sodium and /or fat free Cumin Cilantro 1 to 2 cans White kidney beans Herdez salsa verde (any green salsa will do) White onion
Brown turkey and onion Add to crock pot Drain and rinse kidney beans Add to pot Add as much corn as desired Add jar salsa verde 1 tsp cumin Pepper to taste Pour 1/2 chicken stock 1/2 water to consistency desired (liquid will reduce as it cooks)
3 to 4 hours on high 6 to 8 hours low
Garnish w non fat Greek yogurt* and cilantro Can sprinkle with mozzarella cheese but does increase calories!
*Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 0:24:47 GMT -5
Black Bean and Butternut Squash Chili Originally posted by Elizabeth Walker Hertweck 1 onion, chopped 4 cloves of garlic, minced ( I added 4 tsps of bottled minced garlic- maybe too much but I love garlic!) 2 28 oz cans of fire roasted tomatoes with juice ( I couldn't fine fir roasted and added regular) 4 cups of butternut squash, diced Bought @ trader Joe's in a bag 1 can black beans, rinsed and drained 1 lb ground turkey 1 bay leaf (skipped) 1 tbsp cumin 1 tbsp dried oregano (skipped) 1/2 tsp black pepper (I added 1 tbs) 1/8 tsp sea salt 1 tbsp chilli powder (I added 2) 1/8 tsp cayanne pepper 2 cups water (I added more beans; 1 can black beans, and 1 can of kidney beans. Though, in the future, for the 3 cans of bean total I'll add 1 black, 1 kidney and 1 can of garbanzo bean as those three beans together provide you with a complete protein profile- or so I've read Combine ingredients and cook. Ready in 8 hours. Cook on low. Makes 8 servings
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Post by SkinnyCrockPot on Oct 20, 2011 0:24:15 GMT -5
Fennel Soup
Originally posted by Lori Lunder Kramer
4 cups veggie stock 2 – 4 water 2 tsp. each of the following herbs: paprika, dill, thyme, pepper and caraway 2 Tbsp. each of the following herbs: marjoram, garlic powder and parsley 4 medium sizes Fennel bulbs with stocks 2 cups uncooked whole wheat or brown rice pasta 1 package tofu (or low-fat, no sugar added turkey sausages)
Crock Pot Directions
Place all ingredients in the crock pot, except for the pasta (you’ll want to cook that separately).
Cook on low for 5-7 hours.
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Post by SkinnyCrockPot on Oct 20, 2011 0:23:39 GMT -5
Submitted by Kristi McCarthy Scholl
1-2 large sweet onions, chopped - 1 green or cubanelle pepper seeded, chopped - As much summer squash, zucchini or kousa as you like, chopped - As much butternut or butt...ercup squash as you like, chopped - Kernels from as many ears of corn as you like (optional) - 6 tablespoons tomato paste - 2 28-ounce can crushed tomatoes (or CSA tomatoes!) - 6 15-ounce cans of beans, drained You can also use an equivalent amount of cooked dry beans, or cooked cranberry shell beans - 3-4 jalapeno peppers, chopped (or to taste) (optional) - 1 teaspoon salt, or more to taste - 1/2 cup – 1 cup water, depending on the consistency you like - 1/2 teaspoon black pepper, or more, to taste - 2 tablespoons chili powder or ground chipotle powder
Combine all ingredients in a 6-quart (or larger) slow cooker. Cook on low for 6-8 hours. Season to taste.
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Post by SkinnyCrockPot on Oct 20, 2011 0:22:01 GMT -5
Hearty Sweet Potato & French Lentil Stew
Originally posted by Adele Corsi
I made this last night. Spicy but good. And I believe its Vegan (I'm not Vegan so please double check.)
Ingredients:
1 Tbsp Canola or Olive Oil 1 Large Yellow Onion, finely diced 2 Ribs Celery, finely diced 1 Red Pepper, finely diced 1 Large Sweet Potato, cut into ¼" cubes 2 Tbsp Fresh Minced Garlic 1 Tbsp Cumin 1 Tbsp Kosher Salt 1 Tbsp Fresh Ground Black Pepper 1 tsp Onion Powder 1 tsp Oregano 1 tsp Cayenne Pepper 1 cup French Lentils ½ cup Quinoa 6 cups Vegetable Stock
Directions:
Add all ingredients to crock pot and stir well. Cover and cook on medium heat for 6 hours, or until lentils and potatoes soften.
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Post by SkinnyCrockPot on Oct 20, 2011 0:21:24 GMT -5
Chinese Turkey Soup
Originally posted by Lisa Cerza Hennessy
1 pound Turkey breast, cubed 1/2 cup celery, sliced 8 ounces fresh mushrooms or carrots, sliced (I use both) 28 ounces low sodium Chicken broth 1 tablespoon low sodium Soy Sauce 2 tablespoons Lemon juice 2 tablespoons Cornstarch
Directions: Place turkey, celery, mushrooms, chicken broth, and soy sauce in crock pot. Cover and cook on low 8 to 10 hours or on high for 4 to 6 hours. Before serving, combine lemon juice and cornstarch together, mix into soup. Cover and cook on High 20 to 30 minutes or until thickened.
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Post by SkinnyCrockPot on Oct 20, 2011 0:20:43 GMT -5
Corn & Bean Soup
Originally posted by Janice McMullen
2 Cans Black Beans rinsed and drained 1 Can Kidney Beans rinsed and drained 2 Cans Mexican Stewed Tomatoes 2 Cans Diced Tomatoes 1 16 oz Bag of Frozen Corn 4 Green Onions sliced thin 1 TBL Chili Powder 1 TBL Minced Garlic 1 TBL Cumin
Put tomatoes in food processor or use emersion blender. (This produces enough liquid for the soup.) Cook on high for 2 hours or low for 4-5 hours. Serve with low fat sour cream and crackers, tortilla chips etc.
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Post by SkinnyCrockPot on Oct 20, 2011 0:20:13 GMT -5
Turkey Chili
Originally posted by Darlene Gowan- Lindsey
19 or 20 oz of ground turkey 1/2 tsp red pepper 1/2 tsp basil 1/2 tsp chili powder 1 T onion powder 2-14.5 oz cans Hunt's fire roasted diced tomatoes with garlic 1-6 oz can low sodium tomato paste 1 cup low sodium chicken broth
Cook the turkey in a pan first (I like to add the seasonings to the meat while it's "browning"). Then just throw it all in the crock...a couple of hrs on high or longer on low. It's already cooked, so just until it's heated through.
Makes about 5 servings (approx. 10-11 oz each)
Calories 242 (approx) Fat 9.4 Sodium 664 Carbs 14.5 Fiber 6.3 Sugars 9 Protein 22.5
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Post by SkinnyCrockPot on Oct 20, 2011 0:19:32 GMT -5
Crock Pot Chicken Taco Chili Originally posted by Tammy Conner Fey 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 3 tbsp. taco seasoning (find recipe here: www.thegraciouspantry.com/clean-eating-taco-seasoning/)*1 tbsp chili powder 24 oz (3-4) boneless skinless chicken breasts chili peppers, chopped (optional) 1/4 cup chopped fresh cilantro 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 non-fat Greek yogurt*. *Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 0:16:39 GMT -5
Lentil and Barley Soup
Originally posted by Tammy Vickery Harms
Ingredients 8 cups Veggie Broth 2 cloves garlic , minced 1 tsp. dried oregano leaves , crushed 4 large carrots , sliced (about 3 cups) 1 large onion , chopped (about 1 cup) 1/2 cup dried lentils 1/2 cup uncooked barley
Cooking Instructions
MIX broth, garlic, oregano, carrots, onion, lentils and barley in 3 1/2-to 6-qt. slow cooker.
COVER and cook on LOW heat 8 to 9 hr.* or until tender.
TIP: *Or on HIGH 4 to 5 hr.
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Post by SkinnyCrockPot on Oct 20, 2011 0:16:10 GMT -5
Lentil and Barley Soup
Originally posted by Tammy Vickery Harms
Ingredients 8 cups Beef/Veggie Broth 2 cloves garlic , minced 1 tsp. dried oregano leaves , crushed 4 large carrots , sliced (about 3 cups) 1 large onion , chopped (about 1 cup) 1/2 cup dried lentils 1/2 cup uncooked barley
Cooking Instructions
MIX broth, garlic, oregano, carrots, onion, lentils and barley in 3 1/2-to 6-qt. slow cooker.
COVER and cook on LOW heat 8 to 9 hr.* or until tender.
TIP: *Or on HIGH 4 to 5 hr.
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Post by SkinnyCrockPot on Oct 20, 2011 0:14:59 GMT -5
Moroccan Chicken Stew
Originally posted by Katrina Adams-Burnside
Serves 6
1 ½ lbs chicken breasts, cut into cubes 3 carrots, peeled and cut into chunks 1 onion, diced 4 cloves of garlic, minced 1 large sweet potato, peeled and cut into chunks 1 can chickpeas, rinsed and drained 1 1/2 Tbsp tomato paste 2 1/2 tsp cinnamon 2 1/2 tsp cumin ¾ tsp coriander 3/4 tsp cayenne pepper 1 1/2 cup green beans, cut into 1 inch pieces Chicken stock
Place all of the ingredients into a 3 1/2 or 4 quart crockpot and add enough chicken stock to cover. Cover and cook on low for 6-8 hours. Serve over whole wheat couscous or brown rice if desired.
I haven't tried it but I'm thinking pork (instead of chicken) should taste good in this as well.
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Post by SkinnyCrockPot on Oct 20, 2011 0:14:19 GMT -5
Chicken Tortilla Soup Originally posted by Cindy Worst 1 lb chicken breast (cut into 1 inch pieces) 10 ounces enchilada sauce (healthy recipe here: www.thegraciouspantry.com/clean-eating-enchiladas/)*1 medium onion 1 can rotels 6 cloves garlic 3 cups water 3 cans chicken broth (14 oz) 1 small can green chilies 2 cans black beans (drained and rinsed) 1 tsp cumin 1 tsp chili powder 2 tsp salt 1 tsp pepper 2 bay leaves 2-10 ounce bags frozen corn 1 tablespoon fresh cilantro Mix all ingredients in the crock pot. Cook on low 6-8 hours. Serve with tortilla strips, cheese, sour cream, etc... It's delicious and very healthy! *Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 0:13:29 GMT -5
Chicken Fiesta Soup Originally posted by Becky Livingston Vance 5 boneless skinless chicken breasts baked then shredded 15 oz. can petite diced tomatoes 1 medium onion chopped 2 cloves minced garlic 2 cups water 14.5 oz. can low-sodium chicken broth 10 oz. enchilada sauce (the gracious pantry has a great recipe for enchilada sauce - www.thegraciouspantry.com/clean-eating-enchiladas/)1 tsp. ground cumin 1 tsp. chili powder 1/2 tsp. salt 1/2 tsp. black pepper 1 tbsp chopped cilantro 1 small bag frozen whole kernel corn (only ingredient on bag is corn!!) **for a little more "kick" I add diced green chilies (a little goes a long way) Place chicken, tomatoes, (chilies if so desired), enchilada sauce, onion, garlic in slow cooker. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and cilantro. Stir in frozen corn. I also add the juice of one small lime if I have one on hand!!!! Cover and cook on low for 6-8 hours or on high for 3-4 hours. (I'm not a bean fan so I omit this, but my husband adds black beans to his bowl. You can also add shredded cheese...not sure what cheese is "clean"...also my hubby adds sour cream, I'm sure plain Greek yogurt would be great!!, and he adds tortilla chips...I've found some brands that only contain white corn, oil and salt...but the sodium content is high I think...any suggestions?) I LOVE this soup just as is...without any of the additives after it's cooked...but if any of you are like my husband and to have the extras...there are clean options!
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