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healthy crock pot
at recipeseasy.com
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Barley Soup for Crock Pot
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Yield: 7 servings
1 c Finely Chopped Onion
2 Garlic Cloves; chopped fine
1/2 c Dry Whole Barley
1 28 Oz Can Chopped Tomatoes
6 c Vegetable Broth
1 c Finely Chopped Celery
1 c Carrots; Cut Into 1/4" Cubes
1/2 ts Celery Salt
1 ts Mrs Dash
1 ts Nature's Seasoning Or Spike
-Seasoning
1 Knorr Bouillon Cube
1/8 ts White Pepper
1 ts Dried Thyme
2 tb Chopped Parsley
Saute onion and garlic until limp. Add to other ingredients except
parsley in a large stock pot. Bring to a boil, lower heat and cook
for 45 minutes to 1 hour. Sprinkle with parsley.
Per Serving: 126 calories 1.97g total fat 0.502g saturated fat
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Bud's Crock Pot Chicken And Rice
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Yield: 4 servings
1 tb Miso
1 1/2 c Hot water
2 ts Vegetable oil
2 c Onion; sliced
1/2 ts Salt
2 1/2 c Butternut squash; diced
1/2 lb Soba noodles; uncooked
1 c Smoked tofu
1/2 c Fresh basil leaves; coarsely
-chopped
Red pepper flakes
Pumpkin seeds; roasted
Combine the miso and hot water in a small bowl, and mash with a spoon
until the miso is mostly dissolved. (It doesn't have to be perfectly
smooth.) Set aside.
Heat the oil in a large deep skillet or a saute pan over medium-high
heat. When it is very hot, add the onion, and saute for about 5
minutes. Sprinkle in the salt, cover, and cook for about 10 more
minutes over medium heat. Stir in the squash, cover again, and cook
for 10 minutes longer, or until the squash is just tender. Meanwhile,
put up a potful of water to boil for the soba.
Stir the miso solution and tofu into the sauteed onion and squash.
Turn the heat way down, cover, and let it simmer very quietly while
you cook the soba according to the directions on the package.
When the noodles are done to your liking, drain them thoroughly,
transfer to a serving bowl, and pour the vegetable-miso mixture over
the top. Toss with chopsticks or a large fork, adding the basil and
red pepper flakes to taste as you go. Sprinkle the top with pumpkin
seeds, and serve hot, warm, or at room temperature.
Makes 4 servings
NOTE: You can use pumpkin here instead of squash.
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]
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Cheesy Crock-Pot Chicken
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Yield: 6 servings
6 sl White bread; torn small
-pieces
1 1/4 c Milk
3 Eggs
1 tb Spicy mustard
1/2 ts Garlic powder
1/2 ts Paprika
1 cn Spam luncheon meat - (12
-oz); cubed
2 c Shredded Cheddar cheese;
-divided
1/2 c Chopped onion
1/2 c Shredded Monterey Jack
-cheese
Heat oven to 375 degrees.
In a large mixing bowl, combine bread, milk, eggs, mustard, garlic
powder and paprika. With electric mixer, beat at medium speed 1
minute or until smooth. Stir in Spam, 1 cup cheddar cheese, and
onion. Pour into a greased 12- by 8-inch baking dish.
Bake 25 minutes. Top with remaining cheddar and Monterey Jack cheese.
Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes
before serving.
This recipe yields 6 servings.
Content per Serving: Calories 434; protein 28 g; total fat 28 g;
carbohydrates 19 g; sodium 1077 mg; cholesterol 203 mg.
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Crock Pot Mexican Chicken
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Yield: 1 servings
1 lb Diced bacon -; (1 1/2 cups)
1 c Chopped green onions -; (1
-bunch)
1 Bottle Beer -; (12 oz)
1 c Light stock
1 c Barbecue sauce of your
-choice
6 c Cooked white beans
Salt; to taste
Freshly-ground black pepper;
-to taste
3/4 c Bread crumbs
Preheat the oven to 350 degrees. In a medium dutch oven cook the bacon
until crisp, about 5 minutes. Add the green onions and cook for 2
minutes. Pour in the beer, reduce by half ,and add the stock and
barbecue sauce. Fold in the cooked beans, and stir to coat. Season,
and top with the bread crumbs. Place in the oven and cook for 30
minutes. This recipe yields ?? servings.
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Crock-Pot Beef Vegetable Soup
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Yield: 8 servings
6 oz Baked tortilla chips;
-slightly crushed
1 cn Reduced fat cream of
-mushroom soup
1 cn Reduced fat cream of chicken
-soup
1 c Fat-free chicken broth
14 1/2 oz Mexican tomatoes
1 ts Chili powder
1/2 c Onion; chopped
1 c Long-grain white rice
9 oz Cooked chicken breast
-strips; Tyson
2 c Lowfat cheddar cheese;
-grated
Spray crock pot with non-stick cooking spray and cover bottom of pot
with 1/2 of the slightly crushed chips. Combine soups, broth, and
chili powder in a separate bowl. Add tomatoes, rice and onion - stir
to combine. Layer half of the following ingredients over chips in the
following order: chicken, soup mixture, cheese. Layer once more with
rest of ingredients beginning with chips and ending with cheese. Cook
on high in crock pot for three hours.
Message From Laurie Campbell lauriec@flash.net to The TNT Recipes
List.
Betsy's notes: Made 9/19/99. Original recipe called for 8 oz regular
tortilla chips, regular soups, and 3 cups of cheese. I made the lowfat
adaptations and made the addition of the rice because I thought it
would be too liquid-y as it was. I was prepared to use 3 cups of
cheese, but the 2 cups seemed to be plenty (and I love cheese!). Per
serving: 297 Calories; 4g Fat (15% calories from fat); 19g Protein;
39g Carbohydrate; 26mg Cholesterol; 700mg Sodium
NOTES : 6 WW points
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Crock-Pot Curry
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Yield: 4 Servings
1 lb Stew beef; trim, bite size
1 cn Stewed tomatoes; sliced
3 Potatoes; peeled, diced
2 Carrots; peeled, pennied
1 Garlic clove; crushed
3 Peppercorns
1 Bayleaf
1 Celery stalk; chopped
1 Small onion; diced
4 c Water
Salt and pepper to taste
1/2 ts Thyme
1 ts Parsley; chopped
2 Beef bouillon cubes
1 tb Worcestershire sauce
2 c Frozen mixed vegetables
Place all except frozen vegetables in crock pot. Turn on low and
cover, cooking for 6 hours. One half hour before serving, turn up to
high, add frozen veggies, stir and cover. NOTES: If you are in a
hurry you can do this in 3 1/2 hours on high heat. Remove the
bayleaf before serving. You can add 1/2 cup of red wine with the
vegetables for a more robust flavor. Taken from the Martin County
Guide. Marilee Schabo POSTED BY: ROSE CAPPOCIA
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ANN'S CHICKEN FOR CROCK POT
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Yield: 1 Servings
15 oz Can beets -- sliced or diced
1 Orange
1/2 c Red wine vinegar
1 tb Butter or margarine
1/2 tb Cornstarch
1/4 c Brown sugar
1/3 c Reserved beet juice
pn Salt and pepper
Pour off 1/3 cup beet juice from can and reserve. Heat beets in
remainder of liquid until simmering. Drain. Meanwhile, wash orange
and pare thin strips of peel from skin. Slice peel into lengthwise
threads and set aside. Squeeze 1/3 cup orange juice and add to
reserved beet juice. combine cornstarch, sugar, seasoning, vinegar,
beet/orange juice and peel in medium saucepan. Bring to boil over
medium heat, whisking constantly until thickened. Add drained beets
and butter to pan and heat about 5 minutes. Serve immediately. From
Ann Conway
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ANNE'S CHICKEN FOR CROCK POT
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Yield: 1 Servings
1/4 lb Each of the following dried
-beans: kidney, white,
-pink,
-black, red, pinto,
-cranberry, and navy
1 lb Bacon
5 lg Onions, peeled and chopped
2/3 c Minced garlic
1/4 c Toasted coriander seeds,
-ground
1/4 c Ground cinnamon
1/4 c Paprika
1/4 c Cayenne pepper, or to taste
-for the timid of tongue
1/2 c Ground dried Poblano chili
-peppers
108 oz (#10 can) Italian plum
-tomatoes, with juice
12 oz Beer
5 lb Lean ground beef
-salt to taste
In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours
or until beans are just tender.
While the beans are simmering, heat a large skillet. Mince the bacon
and cook it until it begins to crisp. Add the onions and garlic and
cook over medium heat for 5 minutes. Add all the spices and the
ground Poblanos and cook another 5 minutes. Add the tomatoes with
their juice and the beer. Simmer for half an hour.
In another pan, cook the beef until the pink color disappears. Drain
and add it to tomatoe mixture.
When the beans are fully cooked, drain them, reserving the liquid,
and add the beans to the meat/tomato mixture. Salt to taste and let
the mixture simmer for about 1 hour. If it is too dry, add some of
the bean liquid.
Serves 25
KEYWORDS: chili, spicy, make ahead, Arcadia, hearty, entertain
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APPLE BUTTER IN A CROCK POT
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Yield: 1 Servings
3 pk Pepperidge farm party rolls
1 lb Chopped ham
1 Margarine; softened
1 sm Onion; chopped
3 Prepared mustard
3 Poppy seeds
Recipe by: clays@mindspring.com (Clay Stovall) Mix margarine, onion,
mustard and poppy seeds together. spread mixture on top side of rolls.
Cover bottom halves with ham, assemble and bake 10 minutes at 400
degrees
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BEER BRAISED BEEF IN CROCK POT
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Yield: 4 Servings
2 c Unbleached Flour
3 ts Baking Powder
1 ts Salt
1/4 c Shortening
3/4 c Beer
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead
lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or
until golden brown. Makes 12 to 15 biscuits.
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