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Post by SkinnyCrockPot on Oct 22, 2011 20:34:11 GMT -5
phooper - Sounds wonderful! Thanks for posting!
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Males
Oct 22, 2011 20:33:23 GMT -5
Post by SkinnyCrockPot on Oct 22, 2011 20:33:23 GMT -5
Haffy - Haha!!! You know, you're right! There are few things more attractive than a man who will cook for me. I'd be in heaven! Sadly, my husband can burn water. *Sigh* But yes! Let's go guys! Break out the crock pots and show us what you've got! ~Tiffany
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Post by SkinnyCrockPot on Oct 22, 2011 11:34:45 GMT -5
Shred it when it's done would be my guess.
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Post by SkinnyCrockPot on Oct 22, 2011 11:33:26 GMT -5
Dorette - Thanks!
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Post by SkinnyCrockPot on Oct 22, 2011 9:23:57 GMT -5
mytdogs - Thanks!
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Post by SkinnyCrockPot on Oct 22, 2011 9:23:15 GMT -5
BBQ Chicken Originally posted by Kristen Jantz Ingredients 1 8-ounce can reduced-sodium tomato sauce 1 4-ounce can chopped green chiles, drained 3 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon sweet or smoked paprika 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce (Click here to see Skinny approved brands: www.skinnycrockpot.com/skinny-worcestershire-sauce/ ) 2 teaspoons dry mustard 1 teaspoon ground chipotle chile 1/2 teaspoon salt 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat 1 small onion, finely chopped 1 clove garlic, minced Preparation Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve. **notes** You can also make this ahead of time. Around Christmas I made it three days prior to Christmas and covered it and put it in the fridge and then warmed it up so I didn't have to worry about spending a lot of time in the kitchen on Christmas. I also have made it ahead of time and froze it for up to a month. Nutrition Per serving: 184 calories; 8 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 8 g carbohydrates; 3 g added sugars; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium. *Note - this recipe did not mention the size of the serving.
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Post by SkinnyCrockPot on Oct 22, 2011 0:53:50 GMT -5
Lindad - I bet peaches (with no added sugar) would be a good replacement. Just a guess though. You could also try raisins and add a little extra liquid, like water to compensate.
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Post by SkinnyCrockPot on Oct 22, 2011 0:46:33 GMT -5
TGK - That would be my best guess. I've had okra once in my life, but I'm pretty sure green beans would be the sub of choice. ~Tiffany
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Post by SkinnyCrockPot on Oct 22, 2011 0:45:19 GMT -5
Jenna - We hope you'll enjoy it, let us know how it turns out!
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Post by SkinnyCrockPot on Oct 21, 2011 20:22:17 GMT -5
If you find a recipe that does not follow our guidelines or if you find a post here that abuses or in some way goes against our purpose here, please contact us through the board here and give us the link to the post you find offensive. We will tend to it immediately.
Gale and Tiffany
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Post by SkinnyCrockPot on Oct 20, 2011 16:48:34 GMT -5
Slow Cooker Cheesy Risotto Recipe Originally posted by Kathryn Donald Shook The perfect Vegetarian Slow Cooker Recipe that tastes great and is a great accompaniment to many meals. Cheesy and healthy, this Crock Pot Risotto is sure to be a hit! And though it's not an official one of Weight Watchers Slow Cooker Recipes, it should be - it's fabulous! Ingredients •1 cup short-grain brown rice •4 cups fat free vegetable broth •1 cups water •1/3 cup dry white wine •1 large fennel bulbs, cored and finely diced •2 cups frozen French-cut green beans •1/3 cup green onions, diced •1 medium carrot, peeled and finely chopped •1 large shallot, finely chopped •1/2 cup mushrooms, chopped •1/2 cup grated Parmesan cheese •1/3 cup Greek yogurt, plain •2 tsp fennel seeds •3 cloves garlic, minced •1 tbsp freshly grated lemon zest •Salt and pepper to taste Instructions 1.Spray the inside of a 4-quart or larger slow cooker with non fat, butter flavored cooking spray. 2.Crush fennel seeds with a rolling pin or the bottom of a saucepan. 3.Combine the fennel seeds, diced fennel, rice, carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the rice is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low. 4.Shortly before serving, cook green beans according to package instructions and drain. 5.Turn off the slow cooker. Stir the green beans, mushrooms, green onions, Parmesan, yogurt, lemon zest and pepper into the risotto. If it seems dry, heat the a bit more water and stir it into the risotto. Preparation time: 20 minutes Cooking time: 3-4 hours Source: www.laaloosh.com/2011/04/27/slow-cooker-cheesy-risotto-recipe/#ixzz1WtWrMw2S
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Post by SkinnyCrockPot on Oct 20, 2011 16:48:03 GMT -5
Marvelous Mexicali Rice
Originally posted by Penny Fisher Burnworth
Ingredients
1 can (15 1/4 oz) whole kernel corn, drained or ( Frozen thawed ) 1 can (15 oz) black beans, rinsed and drained 1 can (4 oz) diced green chilies 1 medium onion, chopped 1 red bell pepper, chopped 2 cups brown rice 3 1/2 cups boiling water 1/2 cup thawed frozen orange juice concentrate 6 Tbs fresh lime juice (from about 3 limes) 1 1/2 Tbs ground cumin 1 Tbs chili powder 1/3 cup chopped fresh cilantro 1/2 tsp salt
How to make it
In your crockpot, mix together the corn, black beans, green chilies, onion, bell pepper, rice, boiling water, orange juice concentrate, 1/4 cup of the lime juice, the cumin, and the chili powder.
Cover and cook on the low heat setting 2 3/4 to 3 hours. Stir in the remaining 2 Tbs lime juice, the cilantro, and salt.
Mix well.
Serve hot.
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Post by SkinnyCrockPot on Oct 20, 2011 16:47:38 GMT -5
French Carrot Medley
Originally posted by Sara Mixdorf Noack
2 cups fresh sliced carrots 3/4 cup unsweetened orange juice (I plan to use fresh squeezed oj) 1 can (4 oz) sliced mushrooms, undrained 4 stalks celery, sliced 2 tbsp chopped onion 1/2 tsp dried dill weed salt and black pepper 2 tsp cornstarch 1/4 cup cold water
Combine all ingredients except the cornstarch and water in your crock pot slow cooker. Cover; cook on low 3 to 4 hours or on high for 2 hours. Combine cornstarch and water in small bowl. Stir into cooking liquid in the slow cooker and cook for 15 minutes or until sauce has thickened. Makes 6 servings
I just picked up a crock pot recipe book at the store the other day and this recipe was in there. I will be trying it this weekend. The book I took it from was Crock Pot, the Original Slow Cooker.
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Post by SkinnyCrockPot on Oct 20, 2011 16:47:09 GMT -5
Crock Pot Caponata
Originally posted by Michelle Kane
Serves 6 - Great meatless dinner!! I serve it over Quinoa. Enjoy!!! And it is soo low calorie!!!! Bonus!!!
1 pound plum tomatoes, chopped 1 eggplant, in 1/2″ pieces 2 medium zucchini, in 1/2″ pieces 1 onion, finely chopped 3 stalks celery, sliced 1/2 cup chopped parsley 2 Tablespoons red wine vinegar 1 Tablespoon honey* 1/2 tsp. molasses* 1/4 cup raisins 1/4 cup tomato paste 1 teaspoon salt 1/4 teaspoon freshly ground black pepper
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. - – - – - – - – - – - – - – - – - – -
Per serving: 89 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 500mg Sodium
*Note: Recipe modified to fit SCP guiedlines.
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Post by SkinnyCrockPot on Oct 20, 2011 16:46:12 GMT -5
Saucy Spare Ribs
Originally posted by: Tracy Wright
3 lbs pork spareribs cut into serving size 2 cans fire roasted diced tomatoes with garlic 1 medium onion, diced 2 stalks celery, chopped 3 Tbsp water 2 Tbsp cornstarch
Brown ribs in skillet w/a little oil then transfer to crock pot. Add salt & pepper to taste, tomatoes, onion & celery. Mix water & cornstarch & pour in skillet whisking to remove brown bits.
Pour mixture in crock pot & cook on low for 6-7 hours or until ribs are tender. Remove ribs, stir mixture, pour over ribs and ENJOY!!!
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