This recipe was adapted from one I found on http://foodgloriousfoodimanxioustotryit.blogspot.com/ thanks to Pintrest!
Ingredients
1/4 c reduced-sodium soy sauce
1/3 c apricot preserves
3 tbsp Heinz Hot Ketchup
2-3 garlic cloves, minced
1 1/2 lbs country-style pork ribs
Directions
-Place a liner in slow cooker
-Mix all ingredients except for pork in a small bowl
-Place ribs in slow cooker
-Pour sauce over ribs
-Cook on low 6 hours, no longer
We served it over rice.
Nutritional Information:
This made 4 servings for us. Each serving had about 288 calories, 15 g fat, 26 g protein, and just a trace of fiber
Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Tuesday, January 17, 2012
Wednesday, June 22, 2011
Slow Cooker Pizza Soup
While I was pregnant, I was on the hunt for decent slow cooker recipes to make cooking easier once the baby came. That's when I stumbled upon the recipe blog http://crockpot365.blogspot.com, and I'm so glad I did. I wasn't sure what my husband would think of this recipe, and surprisingly, we both LOVED it. I misplaced the recipe shortly after, and when I found it again today, we both rejoiced! Enjoy!
Ingredients
1 jar (14 oz) pasta sauce (we used roasted red pepper and garlic by Classico)
3 empty jars of water
1 bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup of sliced, fresh mushrooms
1 can diced tomatoes, drained
2 links of turkey sausage (we got the hot and spicy one)
1 cup pepperoni slices (the Hormel one s gluten free!)
1/2 tsp dried basil leaves
1 tsp dried oregano
1/2 cup of dried whole wheat pasta (we got rotini)
red pepper flakes to taste
1/2 cup shredded mozzarella (2% milk)
Reynolds Crock Pot Liners (optional)
Directions
-Line minimum 5 oz crock pot
-Dump all veggies in the pot
-Slice sausages into coins and then into 1/4ths. Add to the pot.
-Cut up the pepperoni the same way, and add to the pot.
-Add the basil and oregano
-Pour in the pizza sauce and the jars of water (red pepper flakes too if you are using them)
-Stir together
-Cook on low 7-9 hours
-30 minutes before serving, add the dry pasta and turn to high. Check after 20 minutes, because the pasta may be done, though.
-Serve and garnish with sprinkles of cheese
Nutritional Information
This makes 6 adult servings, but less if you are REALLY hungry. Each serving has about 310 calories, 18 g fat, 2.8 g fiber, and 26 g protein
Ingredients
1 jar (14 oz) pasta sauce (we used roasted red pepper and garlic by Classico)
3 empty jars of water
1 bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup of sliced, fresh mushrooms
1 can diced tomatoes, drained
2 links of turkey sausage (we got the hot and spicy one)
1 cup pepperoni slices (the Hormel one s gluten free!)
1/2 tsp dried basil leaves
1 tsp dried oregano
1/2 cup of dried whole wheat pasta (we got rotini)
red pepper flakes to taste
1/2 cup shredded mozzarella (2% milk)
Reynolds Crock Pot Liners (optional)
Directions
-Line minimum 5 oz crock pot
-Dump all veggies in the pot
-Slice sausages into coins and then into 1/4ths. Add to the pot.
-Cut up the pepperoni the same way, and add to the pot.
-Add the basil and oregano
-Pour in the pizza sauce and the jars of water (red pepper flakes too if you are using them)
-Stir together
-Cook on low 7-9 hours
-30 minutes before serving, add the dry pasta and turn to high. Check after 20 minutes, because the pasta may be done, though.
-Serve and garnish with sprinkles of cheese
Nutritional Information
This makes 6 adult servings, but less if you are REALLY hungry. Each serving has about 310 calories, 18 g fat, 2.8 g fiber, and 26 g protein
Slow-Cookin' Pulled Chicken
I have made this recipe many, many times. It's to the point where friends and family request it regularly. It's quick, easy, and can feed a family for days. I found the recipe thanks to Hungry Girl at www.hungrygirl.com. It's an awesome site if you have not checked it out before.
Ingredients
1 1/2 lb boneless, skinless chicken breast
1 cup canned tomato sauce
1/2 cup ketchup (I prefer reduced sodium OR hot and spicy)
2 tbsp plus 2 tsp brown sugar (not packed)
2 tbsp plus 2 tsp cider vinegar
2 tsp (or more) garlic powder
red pepper flakes to taste
(I also like to use the Crock Pot Liners by Reynolds)
Directions
--Place all ingredients except for the chicken in a crock pot (lined optional). Stir until mixed.
--Add chicken and coat well with sauce.
--Cover and cook on high for 4 hours or on low 7-8 hours.
--Pull apart the chicken breasts with a couple of forks.
--Serve loose or on buns. I prefer the whole wheat reduced fat ones by Sarah Lee)
Nutritional Information:
Makes about 6 1/4 cup servings. Each serving has about 75 calories, .5 g fat, .2 g fiber, and 11 g protein. Information includes meat only.
Ingredients
1 1/2 lb boneless, skinless chicken breast
1 cup canned tomato sauce
1/2 cup ketchup (I prefer reduced sodium OR hot and spicy)
2 tbsp plus 2 tsp brown sugar (not packed)
2 tbsp plus 2 tsp cider vinegar
2 tsp (or more) garlic powder
red pepper flakes to taste
(I also like to use the Crock Pot Liners by Reynolds)
Directions
--Place all ingredients except for the chicken in a crock pot (lined optional). Stir until mixed.
--Add chicken and coat well with sauce.
--Cover and cook on high for 4 hours or on low 7-8 hours.
--Pull apart the chicken breasts with a couple of forks.
--Serve loose or on buns. I prefer the whole wheat reduced fat ones by Sarah Lee)
Nutritional Information:
Makes about 6 1/4 cup servings. Each serving has about 75 calories, .5 g fat, .2 g fiber, and 11 g protein. Information includes meat only.
Wednesday, April 14, 2010
Stuffed Peppers in the Slow Cooker
This recipe is a favorite in our house! It takes a little bit of prep time, but it is worth it!
Ingredients
12 oz ground turkey burger (browned/cooked)
4 large green bell peppers
10 oz frozen niblet corn
8 oz can of tomato sauce
3 (or more) cloves of fresh garlic, minced
1/2 cup chopped onion (I prefer sweet)
1/2 tsp Worcestershire sauce
1 tsp black pepper
2 tsp (or more) ketchup
Directions
-Chop off the tops of the peppers and clean them out of seeds
-Combine all ingredients in a large bowl except for the peppers and the ketchup. If you like bell peppers, feel free to chop the tops and add them to the bowl.
-Stuff the peppers with the mixture until they are VERY full
-Pour 2-3 tbsp of water into the stone wear of the slow cooker (depending on its size)
-Drizzle ketchup over the tops of the peppers
-Cook on low 7-9 hours or high 3-5 hours
Nutritional Information
I like serving my pepper with a half of a cup of rice. The rice is not included in the calculations. Each pepper has about 254 calories, 8 g fat, 8.9 g fiber, and 19.7 g protein.
Ingredients
12 oz ground turkey burger (browned/cooked)
4 large green bell peppers
10 oz frozen niblet corn
8 oz can of tomato sauce
3 (or more) cloves of fresh garlic, minced
1/2 cup chopped onion (I prefer sweet)
1/2 tsp Worcestershire sauce
1 tsp black pepper
2 tsp (or more) ketchup
Directions
-Chop off the tops of the peppers and clean them out of seeds
-Combine all ingredients in a large bowl except for the peppers and the ketchup. If you like bell peppers, feel free to chop the tops and add them to the bowl.
-Stuff the peppers with the mixture until they are VERY full
-Pour 2-3 tbsp of water into the stone wear of the slow cooker (depending on its size)
-Drizzle ketchup over the tops of the peppers
-Cook on low 7-9 hours or high 3-5 hours
Nutritional Information
I like serving my pepper with a half of a cup of rice. The rice is not included in the calculations. Each pepper has about 254 calories, 8 g fat, 8.9 g fiber, and 19.7 g protein.
Sarah Chicken
This recipe has a fun story behind it. I'm not exactly sure where the inspiration for it came from; my guess is I found something on WeightWatchers.com and made some changes. Nonetheless, this past August, a good friend of ours (Sarah) stayed with us for about three weeks. During that time, I tried this recipe for the first time. Sarah liked it so much that we started referring to the dish as "Sarah Chicken." It's both sweet and savory, easy, and delicious. I like to serve 3-4 ounces of it with about a cup of egg noodles seasoned with a little salt, butter, and garlic power.
Ingredients
1 lb to 1 1/2 lbs of chicken breast
1 cup packed brown sugar
2/3 cup vinegar (I prefer apple cider)
1/4 cup diet lemon-lime soda (Diet 7up for example)
3 tbsp minced fresh garlic
2 tbsp reduced-sodium soy sauce
1 tsp black pepper
sprinkling of crushed red pepper flakes (to taste)
Directions
- Spray or line your slower cooker (I'm a fan of the Crock Pot Liners)
- Place chicken in the slow cooker
- In a medium bowl, combine all ingredients (but the chicken)
- Our mixture over the chicken in the slow cooker
- Cook on low 6-8 hours
Nutritional Information
About 4 oz of the chicken has 305 calories, 2 g fat, .6 g fiber, and 40.7 g protein.
Ingredients
1 lb to 1 1/2 lbs of chicken breast
1 cup packed brown sugar
2/3 cup vinegar (I prefer apple cider)
1/4 cup diet lemon-lime soda (Diet 7up for example)
3 tbsp minced fresh garlic
2 tbsp reduced-sodium soy sauce
1 tsp black pepper
sprinkling of crushed red pepper flakes (to taste)
Directions
- Spray or line your slower cooker (I'm a fan of the Crock Pot Liners)
- Place chicken in the slow cooker
- In a medium bowl, combine all ingredients (but the chicken)
- Our mixture over the chicken in the slow cooker
- Cook on low 6-8 hours
Nutritional Information
About 4 oz of the chicken has 305 calories, 2 g fat, .6 g fiber, and 40.7 g protein.
Tuesday, April 6, 2010
Slow Cooker Chicken and Dumplings
This recipe was adapted from SARAAK's recipe found on WeightWatchers.com
If you are craving a comfort food, this is a good fix! It's also an instant-warm up on those chilly, rainy spring days.
Ingredients
1 1/2 lbs of boneless, skinless chicken breast
2 cans of 98% fat free cream of chicken soup (in a bind, you can substitute one of the two cans
for some other "cream of..." soup you have on hand)
1/2 cup diced carrots
1/2 cup diced green bell peppers
1/2 cup fresh or frozen green beans
1/2 cup fresh or frozen corn
2 soup cans of water
1- 7.5 oz container of Pillsbury reduced-fat buttermilk biscuits (or half of a regular container)
Directions
-Spray a skillet with non-stick cooking spray and brown the chicken breasts. Feel free to salt and pepper them to taste if you wish. Spray or line the slow cooker at the same time.
-Place the browned chicken in the slow cooker.
-Add the carrots, green beans, and green peppers to the same pan and saute until almost done.
-Add the sauteed veggies as well as the frozen corn to the slow cooker.
-Put the two cans of soup in the slow cooker as well as two full cans of water.
-Cook on high 4-5 hours or until the chicken shred easily and the sauce is combined and creamy.
-About 30 minutes before serving, cut up the 4 biscuits into quarters and add them to the slow cooker; allow them to cook for 30 minutes (no stirring needed).
Nutritional Information
The recipe makes 4 servings, and each serving will contain about 1 1/2 cups and 4 dumplings. Each serving has about 308 calories, 11 g fat, 3.3 g fiber, and 48 g protein.
If you are craving a comfort food, this is a good fix! It's also an instant-warm up on those chilly, rainy spring days.
Ingredients
1 1/2 lbs of boneless, skinless chicken breast
2 cans of 98% fat free cream of chicken soup (in a bind, you can substitute one of the two cans
for some other "cream of..." soup you have on hand)
1/2 cup diced carrots
1/2 cup diced green bell peppers
1/2 cup fresh or frozen green beans
1/2 cup fresh or frozen corn
2 soup cans of water
1- 7.5 oz container of Pillsbury reduced-fat buttermilk biscuits (or half of a regular container)
Directions
-Spray a skillet with non-stick cooking spray and brown the chicken breasts. Feel free to salt and pepper them to taste if you wish. Spray or line the slow cooker at the same time.
-Place the browned chicken in the slow cooker.
-Add the carrots, green beans, and green peppers to the same pan and saute until almost done.
-Add the sauteed veggies as well as the frozen corn to the slow cooker.
-Put the two cans of soup in the slow cooker as well as two full cans of water.
-Cook on high 4-5 hours or until the chicken shred easily and the sauce is combined and creamy.
-About 30 minutes before serving, cut up the 4 biscuits into quarters and add them to the slow cooker; allow them to cook for 30 minutes (no stirring needed).
Nutritional Information
The recipe makes 4 servings, and each serving will contain about 1 1/2 cups and 4 dumplings. Each serving has about 308 calories, 11 g fat, 3.3 g fiber, and 48 g protein.
Wednesday, March 3, 2010
Slow Cooker Lasagna
I know what you are thinking. Lasagna in the slow cooker? No way! That's what I thought at first, and I was very surprised! This is delicious. And who doesn't love a "fix it and forget it" meal once and a while? As long as you don't tell them it was an easy meal, they will never know.
Ingrediants
1 lb ground turkey burger (not cooked)
14 oz of diced tomatos (I like the Italian ones)
1 small onion finely chopped
1/2 cup sliced fresh mushrooms
1/2 cup diced green bell peppers
2-3 cloves of garlic, minced
9 oven-read lasagna noodles
28 oz of tomato sauce
16 oz of low-fat cottage cheese ( I use the 1% milk one)
1/4 cup grated parmesean cheese (I don't use quite that much)
Directions
First either spray your slow cooker with non-stick spray or you can use the liners. I love the liners! They are found in the sandwich bag row of the grocery store.
Combine the turkey burger, diced tom, onion, mushrooms, and garlic in a skillet until the burger is heated through and the vegetables are tender.
Place three of the noodles (I use one whole and break up the others to fit) on the bottom of the slow cooker. Cover with 1/3 of the meat mixture. Then top with 1/3 of the cottage cheese, one third of the tomato sauce, and some of the parmesean. Repeat the layers a couple more times. Top with a layer of noodles and the rest of the parmesean cheese.
Cover and cook 5-6 hours on low.
Nutritional Information
This makes 8 servings. Each serving has about 260 calories, 3.5 g fat, 28.5 g protein, and 4 g of fiber
Ingrediants
1 lb ground turkey burger (not cooked)
14 oz of diced tomatos (I like the Italian ones)
1 small onion finely chopped
1/2 cup sliced fresh mushrooms
1/2 cup diced green bell peppers
2-3 cloves of garlic, minced
9 oven-read lasagna noodles
28 oz of tomato sauce
16 oz of low-fat cottage cheese ( I use the 1% milk one)
1/4 cup grated parmesean cheese (I don't use quite that much)
Directions
First either spray your slow cooker with non-stick spray or you can use the liners. I love the liners! They are found in the sandwich bag row of the grocery store.
Combine the turkey burger, diced tom, onion, mushrooms, and garlic in a skillet until the burger is heated through and the vegetables are tender.
Place three of the noodles (I use one whole and break up the others to fit) on the bottom of the slow cooker. Cover with 1/3 of the meat mixture. Then top with 1/3 of the cottage cheese, one third of the tomato sauce, and some of the parmesean. Repeat the layers a couple more times. Top with a layer of noodles and the rest of the parmesean cheese.
Cover and cook 5-6 hours on low.
Nutritional Information
This makes 8 servings. Each serving has about 260 calories, 3.5 g fat, 28.5 g protein, and 4 g of fiber
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