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Post by SkinnyCrockPot on Oct 20, 2011 16:30:26 GMT -5
Beef Stew Posted by Judy Wickwire 3 carrots cut up 3 potatoes cut up 2 lbs of beef chuck or stew meat, cut into 1 1/2 in cubes 1 cup water or beef stock 1 t. worchestershire sauce (click here for SCP approved brands: www.skinnycrockpot.com/skinny-worcestershire-sauce/ ) 1 clove garlic 1 bay leaf 1 T salt 1/2 t. pepper 1 t. paprika 3 onions, quartrered 1 stalk celery with tops, cut up. put all ingredients in crock pot in order listed. Stir enough to mix spices. Cover and set to low for 10-12 hrs. (High 5-6 hrs)
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Post by SkinnyCrockPot on Oct 20, 2011 16:30:00 GMT -5
Steak Carnitas
Originally posted by Vicki Broadfoot Knipp
1.5 lb lean steak, cubed 3 cloves garlic, minced I onion, chopped 1 jalapeno, minced 1/4 c. habanero salsa 1/4 t salt & 1/4 t black pepper 2 t ground chipotle 1 t chili powder 1/2 t oregano 2 T lime juice & 2 T orange juice
Quickly brown the beef and add to slow cooker. Whisk the rest of the ingredients and pour over beef. Cook on low for 6 hrs. Stir before serving. PER SERVING: 140 cal., 8 g fat, 140 mg sodium, 14 g protein
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Post by SkinnyCrockPot on Oct 20, 2011 16:29:30 GMT -5
Easy Crock Pot Roast
Originally posted by Penny Fisher Burnworth
3 lb. chuck roast or ( cut of your choice ) 1/2 can beef broth, low sodium 1 c. whole grain flour* 1/2 tsp. garlic powder 1 or 2 cloves garlic 1 medium onion, diced 2 tbsp. olive oil 1 bay leaf dash of salt and pepper
Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with whole wheat pastry flour or white whole wheat flour.
Place floured roast into oiled skillet and brown lightly on both sides.
While browning roast, add diced onions to skillet.
Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.
Pour in 1/2 can beef broth over roast and add salt and pepper.
Cover and cook on low for 8 to 10 I would cook the noodles on the stove and make gravy out of the juice from the meat.
*Note: Recipe has been modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 16:29:04 GMT -5
Moma's All Purpose Low Carb Shredded Beef Originally posted by Stephenie W Reed This is my favorite thing to make, hands down. 1 any cut of beef Roast 2-3lbs 1 -2 Can's of Rotels (You can sub 3 tomatoes + 2 green chili's diced) Throw it in the Crock Pot set to High and 3-4 hours later, the meat will shred easily. Shred in the crock pot let simmer for an additional 1/2 hour. Then you can put this on anything, I like to put it on tortillas, add it to soup, or just eat it. The Tomatoes tenderize the beef to perfection. You can also sub the beef with Pork or chicken.
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Post by SkinnyCrockPot on Oct 20, 2011 16:28:39 GMT -5
Smokey Pulled Beef Tacos
Originally posted by Amber McKinney
1-2 lbs of beef (can use roast or boneless country style ribs) 1 cup of diced red skinned potatoes 1 medium onion, diced 4 cloves of garlic, chopped 1 Tb cumin 16 oz salsa, important to use something with smokey roasted peppers (no sugar added)
Layer onions, garlic and potatoes on the bottom of crock pot. Add Beef and sprinkle with cumin. Dump salsa over top and heat on low for 8-10 hours. When it is done, shred the beef and serve on corn tortillas. We add sliced radishes, cilantro, and a squeeze of lime. Everyone in our house loves this dish! You can also add a little bit of queso fresco once it is cooked, if you so desire!
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Post by SkinnyCrockPot on Oct 20, 2011 16:28:12 GMT -5
Porcupine Meatballs
Originally posted by Linda Menefee Jones
Ingredients: 1 pound lean ground beef or turkey 1/3 cup uncooked long-grain brown rice 1/2 cup water 1 teaspoon seasoned salt 1/8 teaspoon ground black 1/4 cup onion powder 1/4 teaspoon garlic powder 1/2 teaspoon chili powder 2 teaspoons Worcestershire sauce 15 oz can tomato sauce
Preparation: Mix ground beef, rice, 1/4 cup water and seasonings. With hands, shape into small meatballs transfer to crock pot. Add tomato sauce, remaining water and Worcestershire sauce. Cover and cook on LOW for 5 to 7 hours. Serves 4.
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Post by SkinnyCrockPot on Oct 20, 2011 16:27:48 GMT -5
Cheese Burger Sandwiches
Originally posted by Paige SuperCranky Parrish-Hofer
12 servings
1 1/2 pounds leans ground beef 1/2 teaspoon garlic pepper 8 ounces low fat cheddar cheese* 2 tablespoons skim milk 1 medium green bell pepper, chopped (1 cup) 1 small onion, chopped (1/4 cup) 2 cloves garlic, finely chopped 12 sandwich buns, wheat
Instructions: Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Spray 3 to 4 quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.
Cover and cook on low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.
*Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 16:27:19 GMT -5
Slow Cooker Fajitas
Originally posted by Marsha Martin
1 each med. green,yellow & red (cut into 1/2 in strips) 1 sweet onion (cut into 1/2 in strips) 2 lbs. beef (cut into thin strips) 3/4 c water 2 tbsp. red wine vinegar 1 tbsp. lime juice 1 tsp. ground cumin 1 tsp chili powder 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp ground black pepper 1/2 tsp. cayenne pepper 8 tortillas warm 1/2 c salsa 1/2 c shredded reduced fat cheddar cheese 8 tsp minced fresh cilantro
Place the peppers & onion in a 5 qt slow-cooker.Top with beef.
Combine the water,vinegar,lime juice & seasonings;pour over meat.
Cover & cook on low for 8-9 hrs or until tender.
Using a slotted spoon,place about 3/4 c. meat mixture down center of each tortilla. Top with 1 tsp. salsa,1 tbsp cheese, & 1 tsp cilantro;roll up.
8 servings
1 fajita equals 335 calories,10g fat(3g saturated fat),69mg cholesterol,564 mg sodium,32g carbohydrate,2 g fiber,29 g protein.
DIABETIC EXCHANGES:3 lean meat, 2 starch, 1 vegetable. (This info with flour tortillas)
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Post by SkinnyCrockPot on Oct 20, 2011 16:26:51 GMT -5
Smothered Steak
Originally posted by Denise Dunn Chavers
1-1/2 LB CHUCK OR ROUND STEAK, CUT INTO STRIPS 1/2 TSP SALT (YOU CAN OMIT IF ON A LOW SODIUM DIET) 1/4 TSP PEPPER 1LG. ONION, SLICED 1 GREEN BELL PEPPER, SLICED 1 (14-1/2 OZ) CAN STEWED TOMATOES 4 OZ CAN MUSHROOMS, DRAINED 2 TBSP LOW SODIUM SOY SAUCE 10 OZ BAG FROZEN FRENCH STYLE GREEN BEANS
LAYER STEAK IN BOTTOM OF CROCK POT SPRINKLE WITH SALT/PEPPER AND STIR WELL TO COAT STEAK ADD REMAINING INGREDIENTS AND MIX TOGETHER GENTLY COVER AND COOK ON LOW 8 HOURS SERVE OVER BROWN RICE.
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Post by SkinnyCrockPot on Oct 20, 2011 16:26:22 GMT -5
Italian Garden Meatloaf (low carb)
Originally posted by Ginger Carroll Morris
2 lbs. lean ground Beef 1 cup carrots-chopped fine 1 entire celery heart-chopped fine 1 medium onion-chopped fine 1 pint of mushrooms-chopped fine 1 jar of organic spaghetti sauce-halved-or make your own 3 cloves garlic-pressed Salt to taste-I used about 1 1/2 teaspoons of sea salt A handful of fresh basil-chopped 1 cup of shredded mozzarella cheese 3-4 slices of aged provolone cheese (or just use more mozzarella) 2 eggs-whisked
Mix all ingredients together leaving half of spaghetti sauce and the provolone for an hour or so before serving. Cook in crock pot on low for 6 hours or so. In the last hour or so top with last half of spaghetti sauce and place provolone slices on top and let melt. Is NOT a dry meatloaf and makes lots of juice or sauce. After cooking if stored in fridge the fat will rise to the top and be removed then reheated for a more low fat method. It is considered low carb due to not having any binder like breadcrumbs, just the eggs. Great served with green salad. Very good! Even my picky 2 year old and 8 year old love it!
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Post by SkinnyCrockPot on Oct 20, 2011 16:25:52 GMT -5
Pepperocini Beef (Italian Beef Hoagies) Originally posted by Lori Burdick Posey 3lb Chuck Roast (look for a trim roast) 1 16oz. jar of Pickled Pepperocini Peppers (sliced or whole) 4 cloves garlic smashed (or 4 tsp minced) Sliced Skim Provolone Cheese (or Shredded Mozzarella) Salt & Pepper Easy directions: 1. Spray crock pot with noncook spray or use liner 2. Cut slits in roast. Insert garlic into cuts. 3. Lightly salt and pepper the roast and place in crock pot. 4. Pour entire contents of Pepperocini jar over roast (juice and all) 5. Cook on low for 8 hours. Shred meat and toss with peppers. Serve on whole grain hoagie rolls with peppers and topped with a slice of cheese. (if you would like to melt the cheese on the hoagie then zap in microwave for 30 seconds) EXCELLENT for football game days because there are many servings!! Reposted from www.Allrecipes.com
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Post by SkinnyCrockPot on Oct 20, 2011 16:23:10 GMT -5
Beef, Tomatoes and Noodles
Originally posted by Denise Dunn Chavers
1-1/2LB STEWING BEEF, CUBED 2 CUPS STEWED TOMATOES (IF YOU LIKE CHUNKS) OR 2 CUPS CRUSHED TOMATOES (IF YOU PREFER A SMOOTHER GRAVY) 1 TSP SALT 1/4-1/2 TSP PEPPER 1 MED ONION, CHOPPED WATER 12OZ BAG WHOLE WHEAT PASTA (COOK ON STOVE ACCORDING TO NOODLE DIRECTIONS)
COMBINE MEAT, TOMATOES, SALT, PEPPER AND ONION ADD ENOUGH WATER TO COVER MEAT COVER AND SIMMER ON LOW 6-8 HOURS SERVE OVER COOKED NOODLES.
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Post by SkinnyCrockPot on Oct 20, 2011 16:22:36 GMT -5
Beef Stew
Originally posted by Amanda Gates McCain
Mmmm... I've had this recipe for years, and it is the ultimate fall stew. Because the original version was stove top and seriously labor-intensive, I adapted it for the slow cooker. The addition of tapioca gives the broth a nice, thick consistency. It freezes well. If you are lucky enough to have space for one of the really big slow cookers, double the recipe and freeze half for later. It keeps well in the fridge for up to a week, and is a good choice for camping trips.
1 lb lean stew meat 2 12-oz cans low-sodium V8 juice 2 tbsp. tapioca starch* 1/2 cup chopped onion 2 tbsp. beef bouillon granules (no sugar added, low sodium)* 2 cloves minced garlic 2 bay leaves 1/2 tsp. basil 1/2 tsp thyme 2 c. sliced carrots (or baby carrots) 3 c. diced potatoes 1 c. diced celery
Combine all ingredients in a slow cooker. Mix well. Cook on low for at least 8 hours. (This will vary, depending on how fast your "slow" cooker cooks! I always let mine go for 10 hours.) Discard bay leaf before serving.
Serves 6-8
*Note: Some changes were made to this recipe to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 16:20:16 GMT -5
Charley's Slow Cooker Mexican Style Meat
Originally posted by: Mary McKinney
Here is a great recipe I found on allrecipes.com. You can use any type of meat. Serve as a taco.
3 Chicken breasts 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons olive oil 1 large onion, chopped 1 1/4 cups diced green chile pepper 1 teaspoon chili powder 1 teaspoon ground cayenne pepper 1 (5 ounce) bottle hot pepper sauce 1 teaspoon garlic powder Directions
Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the chicken to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the chicken.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart and shred.
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Post by SkinnyCrockPot on Oct 20, 2011 16:19:47 GMT -5
Picante Sauce Chicken
Posted by Shane N Lori Springer
4 chicken breast 1 jar of Picante Sauce
Put in your crock pot and cook 6-8 hours. Then shred chicken and serve with Corn tortillas. You can top with cheese, lettuce, and tomatoes if you prefer.
Super healthy and super tasty.
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