Archive | Recipes-Crockpot RSS feed for this section

Creamy Mushroom Chicken

1 Jul

So, I was inspired to try a recipe like this, when a friend of mine mentioned how much her family loved a similar dish.  I took to the internet for a full fat version, and started updating it to make it more calorie friendly.  I loved the results, although this version did take a long time to cook in the oven.  I think it will work just as well if i throw it all in the crockpot, and next time i’m going to do just that.  I’ll come back and let y’all know how that works out.  Enjoy!  (ps: eat this with mashed potatoes or rice. omg, that sauce!)

Ingredients:

  • 1 1/4 lb boneless, skinless chicken (i used 4 breasts, 5 oz each)
  • Salt and Pepper to taste
  • 1 can reduced fat cream of mushroom soup
  • 1/2 cup white wine
  • 3/4 cup reduced fat sour cream
  • 1 jar of sliced mushrooms, drained (the larger glass jar, or 2 smaller cans)
  • Paprika to taste

Directions:

  1. Arrange chicken in a 9 x 13 pan and salt and pepper the tops of the chicken (to taste).  Spread mushrooms evenly over chicken.
  2. In a separate bowl, mix together: mushroom soup, wine and sour cream.  Pour over chicken, completely covering it.
  3. Dust with paprika.
  4. Cover baking pan with aluminum foil, and Bake at 350 degrees for 1 hours.  Uncover pan and continue baking an additional 20 min.

Makes 4 servings of chicken + Sauce= 256 Calories per Serving

Appx 6.5 weight watchers points plus per serving


 

Advertisements

Vegetable Beef Soup

18 Mar

Hi Friends!  Winter is winding down here in Kentucky, so I thought I would take this last cool week (i hope) to make a pot of Vegetable soup.  Now, Veggie soup is something I’ve made since, well, I don’t even remember when.  But, for whatever reason, I never thought to post it here.  Veggie soup is so versatile, which is one of the things I love about it.  For instance, nobody in my family ever made meatless vegetable soup, but I cooked it for 10 years during my vegetarian days.  My mom always included stew meat, and my granny always made it with ground beef.  Today, we’re going to go the ground beef route, but if you’re a vegetarian, you could easily just leave the beef out, so I’m going to mark this one “vegetarian friendly” over there on the categories column as well.

One of the characteristics I always found interesting in my granny’s soup, was her ability to get the ground beef to break up into a very fine texture.  I asked her how she did it like that, and she just said she didn’t really know.  So, after years of experimenting (including a couple of years where i literally poured a whole lb of ground beef into a blender) I finally got my own technique that works.  You’ll notice the “boil and stir” method in my directions below.  If you like big chunky ground beef, you can skip that and omit the broth altogether.  This is not my Granny’s recipe per-se, but it combines her beef technique with my mom’s addition of chopped cabbage, which is my favorite thing about her soup. So this is the best, of both.

Ingredients:

  • 1 lb lean ground beef
  • 1 can of beef broth
  • 2 cans of original “Veg-all”
  • 1 Large can of V8 juice (use the whole thing- 46 oz)
  • 1 can (15 oz) petite diced tomatoes
  • 2 cups of chopped raw cabbage
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp cayenne pepper

Directions:

  1. In a saucepan, on the stovetop, combine 1 lb ground beef and 1 can broth.  Cook on medium, and stir the heck out of the beef until it all breaks up into a weird beefy sludge. (appetizing, i know…but this is how you get the really fine beef I talked about).  Continue cooking on stovetop, and stirring, until all the beef has browned.  Then drain the beef in a colander over the sink.  You don’t even need the broth. It’s strictly for beef-texture purposes.
  2. Now, combine all those other ingredients, including beef, into a crockpot or a large pan on the stove top.  If you’re using the crock pot, cook on low for 5-6 hours.  If you’re doing the stovetop, just simmer it for an hour or so until the cabbage is nice and done.

Makes 10 cups of soup

1 cup = 145 calories per serving

Approximately 3 weight watchers points plus 





Crockpot lasagna

18 Nov

A coworker recently brought me a recipe she had found for a crockpot lasagna. Naturally I was inclined to take it and use it to experiment on a low cal version. Lasagna is a dish I love to make, but it’s time intensive. This recipe still requires some prep time, but I can do it the night before and just have my husband pop it in to cook.

Ingredients:

– 12 oz lean ground beef (I used 93%)
– 12 oz Italian turkey sausage
– 1 jar prego light smart sauce
– 1 can diced tomatoes
– 1/2 cup water
– 1 medium onion, dice
– 2 TBSP minced garlic
– 15 oz part skim ricotta
– 3 egg whites
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 9 standard lasagna noodles
– 1 cup 2% shredded mozzarella cheese

Directions:

1. Sauté beef, sausage, onions and garlic together in a skillet, breaking up meat until it’s all cooked through.

2. Add tomatoes (don’t drain them), prego, water, salt and garlic powder to the skillet and mix until all ingredients are incorporated.

3. In a separate bowl mix ricotta, egg whites, oregano, and basil.

4. Line the inside of your crockpot with aluminum foil. I used one large piece going longways, and one long piece going too to bottom. Press foil down to conform to the shape of the crockpot. Spray with nonstick spray.

5. Pour 1 1/2 cups of sauce mixture in crock and spread evenly across the bottom.

6. Use 3 noodles and lay them side by side across bottom of crock, longways. They’re too long for the crockpot so you’ll need to break the end off to make them fit. Lay the middle noodle down first. The edge noodles may overlap the middle noodle which is fine.

7. Spread 1/2 of ricotta mixture evenly over the noodles.

8. Spread 2 cups of sauce mixture over ricotta.

9. Repeat steps 6-8. Noodles. Ricotta. Sauce.

10. For the The last layer of your lasagna, arrange noodles, too with remaining sauce, and mozzarella cheese.

11. Place lid on crockpot and cook on low about 3 1/2 to 4 hours.

12. Use aluminum edges to carefully remove lasagna and foil from the crockpot. Set the foil and lasagna on a platter and allow to cool 15-20 min.

13. Peel aluminum edges away and slice and serve your lasagna.

6 servings= 605 calories per serving
Appx 16 weight watchers points plus

8 servings = 455 calories per serving
Appx 16 weight watchers points plus

IMG_8336-3.JPG

IMG_8338-3.JPG

Pork, Sauerkraut and Dumplings

8 Nov

This recipe was handed down from my mother-in-law. It is a comfort food for my husband, who remembers it fondly from his childhood.  I have to admit, I had never heard of sauerkraut and dumplings, and I wasn’t sure about it.  After trying it at my in law’s house, I had a change of heart.  This stuff is pretty good, and, it’s way outside my comfort zone, which, for me, makes it even better.,

 

Ingredients:

– 4 boneless pork chops, 4 oz each

– 1 cup original bisquick mix

– 1/3 cup 1% milk

– Chicken broth, 1 1/2 cups

– 4 cups, or 1 bag of sauerkraut, with juice

– Salt and pepper to taste

 

Directions:

1. Mix Sauerkraut and chicken broth in a crock pot.

2. Salt and pepper pork chops, and add to crock pot, on top of sauerkraut mixture.

3. Cook on low 5-7 hours.

4. Remove pork from crockpot. Pour sauerkraut mixture into a large pan (with lid) and place on the stove, on medium heat until nearly boiling.

5. Mix bisquick and milk in a bowl.  Divide mixture evenly into 4 segments, and use a spoon to drop each one into the pot.

6. Allow dumplings to cook for 10 minutes uncovered.   Cover with lid and continue cooking and additional 10 minutes.

7. Serve Pork with 1 dumpling, and 1/4 remaining sauerkraut.

 

*Note: this is delicious with mashed potatoes

 

Makes 4 Servings: 408 Calories per serving

Approximately 11 Weight watchers points plus

IMG_7959.JPG

 

Beef Stew Shepherds Pie

25 Sep

This is not a pretty dish, but it tastes SO good! I’ve always been intrigued and a bit weirded out by the concept of shepherds pie. I mean, why would you mix all those foods together when you could eat them nice and separately, in their own little OCD compartments??? It just seems so strange to mush everything together like that!! So, i thought to myself “self. i don’t think you’ll ever be a true shepherds pie kind of girl..but you know what’s delicious together? beef stew and mashed potatoes!” and so beef stew shepherds pie was born! It’s so rich, and flavorful, and hearty. This will really be great this fall and winter, and I’m so glad I made it. I hope you enjoy! PS you could make your own mashed potatoes and probably lower the calories further, but since i found these little gems, potato mashing has become a time consuming effort reserved only for Christmas, and days off. We do what we do to get the kids fed, homework done, piano, softball, girl scouts meetings, and school plays in, right? right.

 

Ingredients:

  • 1 lb of stew meat
  • 1 onion, quartered, then cut in half (so, eighthed, that’s a word right?)
  • 15 baby carrots
  • 2 Cups hot water
  • 1 packet mcCormick beef stew seasoning mix
  • 1 cup mushrooms, sliced
  • 2/3 cup frozen peas
  • 2 TBSP cornstarch
  • 1 container of prepared bob evans original mashed potatoes

 

Directions:

1. place beef, onions, and carrots in a medium crockpot.

2. Mix 1 1/2 cups of water with beef stew seasoning mix, and pour over top of beef mixture.

3. cook on low for 5-7 hours, stirring occassionaly if you’re available to do so.

4. Once 5-7 hour time is up, transfer mixture to a large oven safe skillet (cast iron if you have one). Add frozen peas and mushrooms to mixture.

5. Remove about 1/4 cup of liquid from stew mix, and mix with corn starch in a separate container, until mixture creates a smooth slurry.

6. Add the corn starch slurry into the stew and stir well with mixture. Continue to cook on low for about 10 min, or until mixture begins to thicken.

7. Microwave the bob evans mashed potates according to package directions. Spoon carefully and evenly over top of stew inside the skillet.

10. Place the oven-safe skillet into the Oven, and Bake at 350 for about 20 minutes.

 

Makes 4 servings= 530 Calories per serving

Approximately 14 weight watchers points plus

20140925-173914.jpg

20140925-173931.jpg

20140925-173944.jpg

Crockpot Bean Soup

16 Jul

I am a southern girl (which you probably know by now if you follow this blog) and I love bean soup. So does my 15 yr old, and he requested it this week, so, who am I to say no!! I’ve tried many times to make it in the crock pot, because it seems like a great fit… but for whatever reason, it never really worked… until last night! Below is a pretty delicious, filling, and low calorie classic southern white bean soup. It takes a little more prep time than I normally put into a crockpot meal, but honestly, I did everything the night before, except add the beans. I stored the rest of the soup mixture in the fridge overnight, and cleaned and sorted the beans, and set them aside on the counter. Then in the morning, I mixed the dried beans in and started the crockpot. It was yummy! For an extra 170 calories, I served it with one prepared jiffy corn bread muffin. mmm…… that deserves another one…. say it with me…. “mmmmmmm……” Enjoy!

 

Ingredients:

  • 1 tbsp Olive Oil
  • 1 large onion, chopped
  • 4 stalks of celery, chopped
  • 3 medium carrots, chopped
  • 4 tbsp minced garlic
  • 1 country ham hock (8 oz)
  • 26 oz of chicken stock
  • 2 bay leaves
  • 1 tsp salt (or to taste)
  • 1 tsp black pepper
  • 1/2 tsp thyme
  • 3 Cups water
  • 1 lb dry great northern beans

 

Directions:

1. On the stove top, heat oil in a medium sized skillet. Add some non-stick spray if you need more than just the 1/2 tbsp of oil.

2. Add the onions, celery, and carrots to the pan. Heat them in the oil, stirring regularly, until the veggies begin to soften a big. Onions may turn semi-translucent.

3. Transfer veggie mixture to the empty crock pot. Add everything else on the list to the crock pot, except the beans. Don’t add the beans yet.

4. Use a strainer to rinse your beans thoroughly. Sort through the beans while cleaning them, and discard any beans that are discolored, shriveled, or broken. Be sure to rinse them well. Occassionaly you might find a pebble in there. Remove that too 🙂 they’re hard to digest.

5. See all those steps up there ^^ I did all those the night before, and then stored my beans on the counter, and the remaining soup mixture in the fridge, over night. Don’t soak your beans…. just rinse them, drain the water, and set them aside. If you’re doing this all in the same day, then you can go ahead and add your beans at this point. If you prep the night before like me, then just stir the beans in when you’re ready to start cooking!

6. Stir the beans into the mixture, and heat on low for about 8 hours, upto 10.

7. 30 min before serving, remove the ham hock, and the bay leaves. Mix the soup around, and if you like (i do) you can take a rigid spoon and smoosh some of the beans against the edge of the crock pot. This creates a thicker soup, which I like. You don’t have to do the smooshy part…it’s up to you. BUT… do leave the lid off and let it cook for another 20-30 min or so. \

Editors Note: I also remove about 1/4 cup of the country ham from the hamhock, chop it up, and add it back into the soup. Again, up to you. Southern girls don’t pass up country ham when they have the chance to eat it.

 

Makes 9 Cups.

1 Cup of soup= 172 Calories per cup

Approximately 4 weight watchers points plus per cup

20140716-205220.jpg

20140716-205239.jpg

Pulled Pork and Black Bean Burrito Bowls

4 Jun

This recipe is cumbersome, and I apologize in advance for the overwhelming list of ingredients. But, this is a marriage of 2 of my other recipes, and one that I really enjoyed. I thought the best way to present this is to give seperate directions/ingredients for each element (pork, beans, other) individually. I’d start with the pork in the crockpot in morning, and then come home to make the beans and rice. Enjoy.

 

Black Beans Ingredients (makes 8 servings):

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1 green bell pepper, finely chopped
  • 1 cup Rotel
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon Oregano
  • Salt and pepper to taste
  • 1 cup fat-free, low-sodium chicken or vegetable broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh cilantro
  • Ground black pepper to taste
  • 1 teaspoon red chile flakes (optional)

 

Pork Ingredients (makes 8 servings):

Ingredients:

  • 2 lbs pork roast
  • 1 diced onion
  • 1 red pepper, chopped
  • 1 can of verde enchilada sauce (or 1 1/2 cups salsa verde)
  • 2 tbsp. lime juice
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 tablespoons minced garlic
  • 1/4 tsp dried basil
  • splash of hot sauce (optional)

Other Ingredients:

  • 2 cups uncooked white Rice
  • 1 chicken bullion cube
  • 1 cup reduced fat Sour Cream
  • 1 cup 2% shredded cheddar Cheese
  • 1 cup Mild, Medium, or Hot Salsa
  • 1 Tomato, fresh diced

 

Crockpot Pork Instructions:

1. Place the onion, pepper, salsa verde and lime juice into crockpot.

2. Add pork sirloin.

3. Top with all listed spices.

4. Cover and cook on low for 6-8 hours (until meat shreds easily with a fork)
5. Shred pork with 2 forks.

6. Either use tongs to remove pork for tacos, or, I prefer to place the mixture in a skillet and cook on stovetop until extra juice evaporates. I think it gives better flavor.

Black Beans Instructions:

1. Add the olive oil to a 3-quart saucepan over medium heat.

2. Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.

3. Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.

4. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.

5. Remove from the heat and discard the bay leaf.

6. Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chili flakes, if desired. Keep the bean mixture warm.

Other Instructions:

1.Cook Rice according to package directions. Place bullion cube in the water used for rice. Portion out cooked rice into 8 bowls or containers once cooked.

2. Top each Bowl of rice with one portion black bean mixture, and one portion of pork (4 oz).

3. Top each bowl with 2 TBsp sour cream, 2 tbsp cheese, 2 tbsp Salsa, and diced tomatoes and cilantro to taste.

 

Makes 8 servings= 575 Calories Per Serving

Approximately 15 weight watchers points plus per serving

20140604-070533.jpg