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Post by SkinnyCrockPot on Oct 20, 2011 0:12:27 GMT -5
Tortilla Soup
Originally posted by Tracy Sutter
2 - 4 Chicken Breast (Frozen or non) 1 can of White corn (drained) 1 can of Black Beans (drained) 2 cans of diced tomatoes 1 can of Rotel (you choose which level in heat you want) 2 can of organic chicken broth
Let ingredients cook all day in crock pot. The longer it cooks, the better it tastes. Ideally, you are cooking it long enough for the chicken to shred. Once shredded. Spoon soup over tortillas and top with cheese. You can leave out the tortilla's for a healthier version and it still tastes just as good. Any of the above ingredients can be doubled if you like it heartier. Rotel can be pretty high in sodium. You can also substitute by cutting up 1 jalapeno pepper for a little kick. Naturally...garden tomatoes would be amazing instead of canned but your garden would have to be pretty hardy for this recipe. Enjoy!
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Post by SkinnyCrockPot on Oct 20, 2011 0:11:43 GMT -5
Yummy Chicken Tortilla Soup
Originally posted by Kristen Hildreth Fincher
3 cans stewed tomatoes (del monte original blend) 32oz chicken broth 2tsp minced garlic shredded chicken (3-4 chicken breasts)cooked 1 small jar of salsa 2T cilantro 1 T ground cumin 1 T olive oil*
Cook 4-6 hrs on High the first 3 hours, the Low..serve over 3-4 lowfat cheese cubes and top with crushed tortilla chips and a spoon full of lowfat sour cream.
*Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 0:11:05 GMT -5
Taco Soup Originally posted by: unknown 1 can white corn 1 can black beans 1 can kidney beans 1 can fat free pinto beans 1 can diced tomatoes (I get the kind with pepper and onion) 1 can rotel diced tomatoes ( I get mild) 1 to 1 1/2 lb lean ground beef 3 tbsp. taco seasoning (find recipe here: www.thegraciouspantry.com/clean-eating-taco-seasoning/)* 1 bag low fat cheddar cheese* Brown meat in skillet. Then add all cans including liquid to crock pot, add meat and taco seasoning, stir well. Cook on low setting up to 8 hours. Top with cheese after served in bowls. *Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 0:08:54 GMT -5
Pumpkin Turkey Chili
Originally posted by Rhonda Mitchell Henderson
1 tbsp olive oil 1 cup chopped onion 1/ cup chopped green bell pepper 1/2 cup chopped yellow pepper 1 clove minced garlic 1 lb ground turkey 1 can diced tomatoes (14.5 0z) 2 cans pumpkin puree 1 1/2 tbsp chili powder 1/2 tsp blk pepper 1 dash salt cheddar cheese for toppings.
saute onion, peppers and garlic in oil, on med heat until tender add turkey burger cook until browned, pour mixture into crock pot, mix in tomatoes, pumpkin puree, add chili powder, salt, pepper, cover and cook on low 4-5 hrs and serve with shredded cheese.
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Post by SkinnyCrockPot on Oct 20, 2011 0:08:27 GMT -5
Sweet Potato & Lentil Veggie Chili
Originally posted by Melissa Oberling
Adapted from Daily Garnish
1 large onion, chopped 2-3 large sweet potatoes, peeled and cubed (I left peel on one) 4 carrots, sliced 4 c vegetable broth 2 c green lentils (make sure you use green so they don't turn to mush) 1 can fire roasted tomatoes 2.5 T chili powder 1 T cinnamon dash of salt
Put everything in a crockpot and cook on low 6-8 hours. Season with salt if desired.
Really delicious fall recipe!
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Post by SkinnyCrockPot on Oct 20, 2011 0:07:49 GMT -5
White Bean Chicken Chili
Originally posted by Stefanie Sarris Runlett
2-4 chicken breasts low sodium chicken broth, enough to cover the chicken half a bag of frozen chopped onions 1 clove of garlic (grated) handful of fresh parsley or dried parsley 1/4 teaspoon of cumin towards the end add 1 can of great northern white beans and 1 can of chipotle corn
cook slow 4-6 hours stir to shred chicken.
I put over brown or white rice, absolutely delicious!
Enjoy!
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Post by SkinnyCrockPot on Oct 20, 2011 0:07:21 GMT -5
Pumpkin n' Black Bean Chili
Originally posted by Lisa Milligan Rogoz
This is my favorite chili recipe. You don't taste the pumpkin...it just adds nutrients and fiber. My kids even love this! Oh, and I sub browned lean ground turkey for the cubed. Taken from a Taste of Home magazine.
Pumpkin n Black Bean Chili
• 1 medium onion, chopped • 1 medium sweet yellow pepper, chopped • 3 garlic cloves, minced • 2 tablespoons Olive Oil • 3 cups chicken broth • 2 cans (15 ounces each) black beans, rinsed and drained • 2-1/2 cups cubed cooked turkey • 1 can (15 ounces) solid-pack pumpkin • 1 can (14-1/2 ounces) diced tomatoes, undrained • 2 teaspoons dried parsley flakes • 2 teaspoons chili powder • 1-1/2 teaspoons dried oregano • 1-1/2 teaspoons ground cumin • 1/2 teaspoon salt
Directions
• In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
• Cover and cook on low for 4-5 hours or until heated through.
Yield: 10 servings (2-1/2 quarts). Nutrition Facts: 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.
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Post by SkinnyCrockPot on Oct 20, 2011 0:06:08 GMT -5
Lauren's Chicken Corn Chili
Originally posted by Lauren Ashley
3-4 skinless, boneless chicken breasts 1 16oz. jar of salsa 2 tsps. garlic powder 1 tsp. ground cumin 1 tsp. chili powder 1 tsp. pepper 1 can diced green chilis 1 16 oz. can of diced tomatoes 2 11 oz. cans of corn 1 can of dark red kidney beans 1 can of black beans
Throw all the ingredients together (including the raw chicken) in a Crock Pot or slow cooker. Heat on low for 5 hours, or heat on high for 4 hours. Remove chicken breasts and set on plate to cool. After they are cool enough to handle, shred them with your fingers or a fork, and return the shredded chicken to the Crock Pot and continue cooking 2 more hours on high, or 3 on low.
TaaaDaaaa.... it’s as simple as that!!!!
Garnish with (low fat) shredded cheddar cheese and a dollop of (low fat or fat free) sour cream and enjoy!
Goes great with cornbread and freezes nicely.
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Post by SkinnyCrockPot on Oct 20, 2011 0:05:17 GMT -5
Buffalo Chicken Chili
Originally posted by Gina Davenport
Ingredients 2 pounds chicken breast 1 large carrot, peeled and finely chopped 1 large onion, chopped 3 ribs celery, finely chopped 5 large cloves garlic, chopped 1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder) Salt and freshly ground black pepper 2 cups chicken stock ( I use one box of low Sodium Chicken stock) 1/4 to 1/2 cup hot sauce, depending on how hot you like it 1 15-ounce can tomato sauce 1 15-ounce can crushed tomatoes
Saute the Garlic, onions, carrots and celery (season it with Paprika) till tender before placing in the crockpot
Place all ingredients in Crock pot and let them cook 4 hours on High or 6-8 on low.. Chicken breasts will tear into shreds when cooked thru. just use a fork to tear them while still in the crockpot.
I have also pan cooked the chicken breasts in olive oil before putting in the crockpot the using my chopper I chopped it up into fine chicken pieces.. but thats alot of work and cooking them in the crockpot and shredding them in the pot will work too..
I cooked this once and everyone that tried it was hooked.. It is a dish that I have feed to my family, took in the crockpot on a cold night at football practice and feed the coachs after practice and Many Many friends have insisted this is what I bring to potlucks during the cold months... I hope you enjoy it as much as we do.. about 2 weeks ago ·
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Post by SkinnyCrockPot on Oct 20, 2011 0:04:36 GMT -5
TACO SOUP
Originally posted by: Missy McAlpin Hanks
Easy, breezy!!
2 cans black beans 2 cans pinto beans 2 cans chili hot beans 1 can Kernel Corn 1 can Rotel Tomatoes(I use mild) 1 can Diced Tomatoes ( I like to puree them) 1 lb browned ground Chuck/Beef(I brown a lot and freeze small bags) 3 tbsp. taco seasoning (find recipe here:http://www.thegraciouspantry.com/clean-eating-taco-seasoning/)*
Put all in the Crock and stir. Place lid on and cook on low 4-6 hours or high 2-3 hours.
Serve with corn chips, sour cream and cheese or eat alone! YUM!!
*Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 0:03:22 GMT -5
Mexican Style Chicken Chili
Originally posted by Lori A. Modly
4 boneless/skinless chicken breasts 1 (16 oz) jar of salsa (or homemade if you prefer) 2 tsp garlic powder 1 tsp cumin 1 tsp chili powder 1 (11oz) can mexi-corn 1 (15oz) can pinto beans, rinsed
Combine all ingredients. Cook on low 6-8 hours. Shred chicken & serve. Good with low fat cheddar cheese or sour cream to top it off.
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Post by SkinnyCrockPot on Oct 20, 2011 0:02:37 GMT -5
Black & White Chili
Originally posted by Sari Bodybugger
This is soooooo good!
1 lb. cubed chicken breast 1 cup coarsely chopped onion 1 15 oz. can Great Northern beans 1 15 oz. can Black Beans (both cans of beans are drained) 1 14 oz. can Mexican style diced tomatoes (not drained) 4 T Texas style chili seasoning* (See note below) 15 oz. corn (optional)
Brown chicken and onions in frying pan for 5 minutes. Combine all ingredients in crock pot and cook on low for 4 - 4.5 hours
To make your own seasoning mix, here's recipe from CDKitchen (http://www.cdkitchen.com/recipes/recs/13/Texas-Chili-Seasoning-Mix101087.shtml)
INGREDIENTS:
3 tablespoons cornmeal 3 tablespoons instant minced onion 1 tablespoon chili powder 1/2 teaspoon each ground cumin, salt, and dried oregano leaves, crushed 1/4 teaspoon garlic powder 1/2 teaspoon red pepper flakes 1 beef bouillon cube, crushed
NOTE: look for the beef bouillon at a health food store. Main stream bouillons are packed with tons of garbage. Read the ingredient lists to find the healthiest one.
*Some changes have been made to this recipe to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 0:01:18 GMT -5
Cheesy Chicken Chili
Originally posted by Kathy Young Brush
2 jars of salsa, low sodium, no sugar added* (about 4 cups) 4 Chicken breast, boneless skinless 2 cans great northern beans 1 8 oz pkg Colby Jack cheese
Place salsa and chicken in crock pot and cook on low for 6 hours. Half hour before it is done, shred the chicken into the salsa. Add the beans and cheese and cook an additional 30 minutes.
This is a family favorite in my house.
*Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 19, 2011 23:15:23 GMT -5
If you are new to this board, welcome!
We are a forum established for sharing and exchanging healthy crock pot recipes.
We started on Facebook, but with so many changes happening over there, we thought it best to move the fan-posted recipes from there to here so we didn't lose them all.
Feel free to share your own healthy recipes (following the guidelines), and take a look around for recipes you might enjoy trying.
Welcome and happy crocking!
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Post by SkinnyCrockPot on Oct 19, 2011 23:05:50 GMT -5
The term “healthy” and “skinny” are both very subjective terms. They can mean something very different to different people.
The truth is, both Gale and I (Tiffany), like to focus on the term “healthy”. Skinny is great, but healthy is better. When you are healthy, “skinny” (whatever that means to you), naturally follows. When you are healthy, your body will naturally maintain a weight that is natural and healthy for your body. (I can attest to this because over the years, I put on 114 pounds. I’ve lost 59 of them so far by following the philosophy outlined below.)
So with that in mind, we would like to share our philosophy about eating, and what we consider to be “skinny eating”.
OUR PHILOSOPHY:
Both Gale and I believe in, and practice something called clean eating. It’s been getting a lot of attention in the media lately thanks to the wonderful Tosca Reno who has authored several books on this style of eating.
But we also both realize that many people either don’t know what clean eating is, or just are not interested in being that persnickety with their diets. So based on that, the following guidelines are what we follow when we create our recipes for this blog as well as what we try to incorporate in our facebook page. (You might recognize these as being similar to what Michael Pollan recommends. That’s because they are!)
Eat whole foods that are as close to the way nature intended them as possible. For example, using real herbs and spices to flavor dishes as apposed to most seasoning packets which have a lot of chemical ingredients added, not to mention tons of salt and MSG.
Eat your vegetables! They don’t have to be boring. Gale and I both LOVE the veggies we eat!
Eat whole grains, not processed grains. You miss out on so many good-for-you nutrients when you eat processed foods.
Eat the way your great grandmother ate. They didn’t have the processed foods we have to day, and their weight back then was far more manageable than the obesity epidemic we have today.
Eat portions that are about the size of the palm of your hand. By making this one change in your eating habits you can lose unwanted body fat. And better still, by continuing to so you will be much more likely to maintain a healthier weight.
Eating three squares a day often leaves us hungry and more likely to eat foods that are not so “Skinny”. The philosophy we subscribe to is one that encourages eating more often and eating smaller portions. Both Gale and I eat 5-6 times a day and never have hunger pains as with most diets. This is one of the reasons we both have been able to lose weight and keep it off.
Eat as we have described above and make it a lifestyle. Gale and I are committed to eating “Skinny” for the rest of our lives. This is not to say that an occasional cookie or cone of ice is not permitted. We are simply saying that by eating “Skinny” most of time, a sweet treat every now and then is less likely to affect your overall health or your waistline.
Eating fewer processed foods will encourage weight loss and help to speed up your metabolism.
Making exercise a normal part of your daily routine. You don’t have to run a marathon to be active. Just do something that keeps you moving!
We understand that there is more to weight loss than simply eating healthy. So we are planning to provide you with the tools to assist in your weight loss goals.
Gale and I will create healthy crock pot menus, workout routines (Gale’s a certified fitness instructor), and we will give you tips on how to make it all work.
We are both excited to be embarking upon this journey and are hoping you will be there right alongside us.
Tiffany and Gale of Skinny Crock Pot
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