Tuesday, December 20, 2011

10 Skinny Crock Pot Recipes


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Healthy Crock Pot Dinners from Texas Fit Chicks Boot Camp



Mexican Style Chicken Chili
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 light sour cream on top.


Easy Roasted Rosemary Chicken
6 skinless chicken breasts
1 can low sodium chicken broth
Fresh onion & garlic (if you have them)
1/2 cup fresh chopped rosemary
salt & pepper to taste

Optional- place sliced onions on bottom of cooker along with minced garlic.

Place chicken breasts in cooker. Pour can of broth then 1/2 cup fresh rosemary. Salt & Pepper to taste. Stir around to get the rosemary all over the chicken breasts. Cook about 6 hours on low.

Served with brown rice and steamed green beans.


Salsa Chicken

2-3 skinless/boneless chicken breasts
1 can rinsed black beans
1.5 cup chunky salsa
1 cup frozen corn

 Put your chicken in the crock pot. Top with the rinsed black beans, salsa, and corn.
 Cover and cook on low for 6-9 hours, or on high for 4-5.


Cheese Burger Sandwiches

12 servings

1 1/2 pounds leans ground beef (or lean ground turkey)
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.

Slow Cooker Fajitas
 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 - skirt steak is perfect)
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. 

Amazing Pork Tenderloin 
1 (2 pound) pork tenderloin
1 cup low sodium beef broth, no sugar added
1/2 cup white wine (or apple juice, no added sugar)
3 Tbsp garlic, minced
3 Tbsp low sodium soy sauce
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper
pepper to taste

Place pork tenderloin in the slow cooker with herbs and spices.

Pour broth, wine, and soy sauce over the top, turning the pork to coat.

Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus. Serves 8

Black Bean and Rice Soup

1 medium onion, chopped
3 carrots, thinly sliced (or handful of baby carrots)
2 stalks of celery, thinly sliced
4 cloves of garlic, minced
1/2 tsp ground cumin
1 1/2 tsp dried basil
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp Tabasco sauce
2 16 oz. cans black beans, drained & rinsed
1 14.5 oz can crushed tomatoes
2 14.5 cans reduced sodium chicken broth
1 1/2 cups cooked rice

Combine all ingredients except the rice in Crock-Pot. Cover; cook on Low 8-10 hours, High 3-4 hours) Add cooked rice before serving.


Skinny Taco Soup
1 lb ground turkey
½ lb lean hamburger
3 tbsp taco seasoning
1 can rotel (do not drain)
1 can chili beans
¼ tsp (each) ground cumin, pepper, garlic power
1 tbs onion flakes
¼ tsp red pepper flakes (optional)
1 sm bag frozen corn (optional)
3 cups low sodium beef broth
Additional salt to taste.

Brown meat w/spices & taco seasoning. Pour into Crock pot w/other ingredients and stir. Cook for about 4 hours on low. Serve w/baked tortilla chips.

Cranberry Chicken 
2 pounds boneless, skinnless chicken breasts
1/2 cup chopped onion
2 teaspoons olive oil
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
dash ground allspice
1 cup orange juice (100% juice, no sugar added)
2 teaspoons finely grated orange peel
2 cups fresh or frozen cranberries
1/4 cup honey
2 tsp. unsulfered molasses

Preparation:
Brown chicken pieces and onion in oil; sprinkle with salt. Add browned chicken, onions and other ingredients to crockpot. Cover and cook on LOW 5 1/2 to 7 hours. If desired, thicken juices with a mixture of about 2 tablespoons cornstarch combined with 2 tablespoons cold water.

Honey Chicken
1 lb. or 4 small skinless chicken breasts
1/4 tsp. curry powder
1 tsp. cinnamon
1/2 cup diced onion
3 T. oil
1/4 cup honey
1/2 cup chopped fresh parsley
1/4 tsp. powdered ginger
1/4 tsp. nutmeg
1tsp. salt
1 tsp. pepper
1/4 tsp. paprika
1/2 cup water

In a large mixing bowl, combine all of the ingredients. Toss well to coat the chicken evenly. Place the mixture in a slow cooker. Cover & cook on low for 4 hours. If desired, serve over rice or orzo.

Recipes from Skinny Crock Pot








10 comments:

  1. Hello! I'd be interested in chatting with you about possibly working together. You can contact me at bloggers (at) emeals (dot) com. Thanks so much!

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  2. The rosemary chicken recipe had waaaaay too much rosemary in it. 1/2 a cup of rosemary is a bunch!

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  3. It looked like a mistake...I would only do 1 1/2 tbs....

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  4. Nutrition info would be helpful, but these all look fabulous!

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  5. @ShellBell, go to myfitnesspal you can enter ingriedents and it calculates calories/nutrition info.

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  6. These all look delicious! Thanks for sharing :) Quick question - on the Mexican Style Chicken Chili, is that four breasts equal to any amount of pounds?

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    1. I made it four big BSCBs, and it turned out to be almost all chicken. Put three in, and if they are taking up the whole bottom of your crock pot you are probably good.

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  7. These look great! Question: does your chicken ever dry out? I feel like chicken in the crockpot only takes a couple hours. Maybe there is enough liquid in these recipe's? Any comments/advice about this?

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    1. I use frozen chicken breasts. It has made a huge difference. No more coming home from work to sawdust!

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