Fitness Minutes: (72,752)
31 11/4/13 1:16 P
I will try this recipe! I love sausage!
Fitness Minutes: (2,720)
74 11/4/13 1:10 P
These all look great! I can't wait to try them!
Fitness Minutes: (335)
8/25/13 10:04 A
Oat meal in a crock pot. This sounds fantastic, but I have to watch my sugar intake and evaporated milk and brown sugar are off my list of things to have. Has anyone ever tried it with vanilla almond milk non sweetened and the Splenda mix?
Edited by: ANN6860 at: 8/25/2013 (10:06)
Fitness Minutes: (97,762)
8/23/13 12:37 A
This woman has a very fun (and yummy) blog detailing how she used her slow cooker every day for a year.
Fitness Minutes: (4,418)
8/22/13 1:49 A
Breakfast in a crock pot - 3 cups oatmeal (not instant! steel cut is the best) 6 cups milk (I use non-fat evaporated cans), quarter cup brown sugar, 1 tbls butter, 1tsp cinnamon or pumpkin pie spice. You can add in almost anything you like in your oatmeal - I usually put dried berries and nuts. Stick it in your crock pot right before you go to bed, turn it on low and wake up to a yummy breakfast ready to go.
Fitness Minutes: (21,370)
8/18/13 11:59 A
I found this recipe for French Dip Roast Beef that uses a crockpot:
Fitness Minutes: (858)
8/17/13 6:43 P
Dinner Bells (Crockpot)
5 medium red/yellow/orange peppers 1 lb ground beef or turkey 1 cup chopped onion 21/2 tsp. dried Italian seasoning 2 cloves garlic, minced 1/2 tsp. salt 11/2 cups cooked brown rice 1 jar (25 - 27 oz.) marinara sauce 1/2 cup water
Cut off tops of peppers and clean out; discarding seeds.
Combine beef, onion, Italian seasoning, garlic and salt. Stir in rice. Spoon into peppers and place upright in 4-6 qt. crockpot. Pour most of marinara sauce over the peppers, then add water to remaining in jar, shake and pour over the peppers.
Cover and cook on low heat for 6 hours or high heat for 4 hours.
I got this recipe from a Family Fun magazine. I cooked the ground beef after I mixed it with the other ingredients. It turned out very good. My husband said it is the best stuffed pepper recipe I have ever made. I liked not having to boil the peppers before I stuffed them.
SIL is BIG fan of Perdue oven-stuffer-roasters in the crock pot. When on sale (sometimes even BOGO), she might buy 5-6 of them... if she knows she has room in freezer AND of they're NOT FROZEN... important!! When she gets them home, removes all the "presents" from inside birds and rewraps tightly before putting in freezer.
She puts FROZEN bird in large crock pot and pours a bottle of FAT FREE Italian dressing over the top... NO other liquid! Sometimes carrot/celery/onion, sometimes a bag of frozen "soup/stew" veggies and just lets it go all day while at work. The chicken is falling apart after all day in hot tub... not the least bit dry. Don't know where all the broth comes from, but chicken is floating in a crockful. Left-overs make a nice chicken salad for lunch next day. Sometimes will add noodles or rice to broth for a tasty soup for later. If not making soup, she freezes the broth for later... nice alternative to plain water for rice.
Fitness Minutes: (1,818)
771 8/14/13 7:36 A
Melt In Your Mouth Italian Sausages
Posted By: BURNADETTE
Reviewed By: LDHAWKE98 – This is one of our all time favorites. The sausages really do “melt in your mouth.”
2 pounds Italian Turkey Sausages, sweet or hot 48 ounces Spaghetti or Marinara sauce 6 ounces tomato sauce 2 tablespoons tomato paste 1 medium onion, diced 2-4 garlic cloves, minced 1 1/2 teaspoons Italian seasoning Fresh basil, sliced for garnish if desired Grated Parmesan cheese for garnish if desired
Place the sausages in a skillet with a couple cups of water. Simmer for 10 -12 minutes. While the sausages are simmering, pour the spaghetti or marinara sauce, tomato sauce, tomato paste and Italian seasoning in the crock pot. When the sausages are done simmering, drain them and add them to the crock pot.
Dry out the skillet and then spray it with non stick olive oil spray, over a medium heat sauté the diced onion for 4-5 minutes, add the garlic and continue to sauté until the onions are soft, add to the crock pot mixture. Cover and cook on low for 5 – 6 hours.
Leave the sausages whole for serving on a hard roll with sauce and cheese, serve over pasta or slice the sausages add back into the sauce and serve over polenta. Garnish with fresh basil and Parmesan cheese.
However you decide to serve these they are sure to please. Feel free to cut the recipe in half if you have a smaller family.
Makes 8-10 servings.
Nutritional Information will depend on the brands you use and what you serve the sausages with.
Using Jenny-O sausages: Per Serving: 239 Calories; 11g Fat (41.9% calories from fat); 22g Protein; 13g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 1183mg Sodium.
Fitness Minutes: (1,818)
771 8/14/13 7:35 A
Creamy Chicken and Stuffing Casserole Posted By: Quilting Barbie Serves 6 Reviewed by LDHAWKE98 – It’s very easy to put together and very tasty. I will make this again.
1 package (6 oz.) chicken flavored stuffing mix 3 boneless, skinless chicken breasts (5-6 oz. each), cut into cubes 8 oz. mushrooms, sliced 2 zucchini, cut into ½ inch slices 1 green bell pepper, chopped 1 onion, chopped 1 can reduced fat cream of chicken soup
Combine stuffing mix (and seasoning packet, if included) with ½ cup water until just moistened in large bowl. Set aside.
Mix chicken, mushrooms, zucchini, bell pepper and onion in another large bowl. Stir in soup. Transfer half of the chicken vegetable mixture to 4-quart or larger crock pot. Spoon half of the reserved stuffing on top. Repeat layers.
Cover. Cook on low 5-6 hours or on high 2 ½-3 hours, or until vegetables are tender. Garnish with fresh sage leaves, if desired.
Makes 6 servings
Per serving: 261 calories, 24g protein, 29g carbohydrates, 3g fiber, 5g fat, 1g sat fat, 771mg sodium
Source: Prevention Best Weight Loss Recipes
Fitness Minutes: (1,818)
771 8/14/13 7:34 A
Slow Cooker Cheesy Chicken Spaghetti
16 ounces dry whole-wheat spaghetti, cooked 1 pound 2% Velveeta Cheese 9 3/4 ounces (276 g) canned chicken breast, drained and flaked ( I used Hormel 97% FF Carved Chicken Breast -- Oven-Roasted.) 10 3/4 oz. can 98% fat-free cream of mushroom soup 10 3/4 oz. can 98% fat-free cream of chicken soup 10 oz. can diced tomatoes and green chilies (USE desired "heat" level) 4 oz. can sliced mushrooms, drained 1/2 cup water 1 small (70 g) onion, diced 1 medium (119 g) green or red pepper, diced Salt & pepper to taste
Spray LARGE slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
(from my local WW meeting)
MADE WITH WHOLE WHEAT SPAGHETTI:
1 whole recipe = 13 cups weighs 3059 g: (76.2 g fat, 463.7 g carb, 59 g fiber, 221.8 g prot)
1 cup = 1/13 recipe weighs 235 g: (5.8 g fat, 36.7 g carb, 2 g fiber, 16.1 g prot) 1 1/2 cups weighs 353 g: (8.7 g fat, 55 g carb, 2.9 g fiber, 24.1 g prot)
MADE WITH REGULAR SPAGHETTI: 1 whole recipe: (75.4 g fat, 476.5 g carb, 25.4 g fiber, 209 g prot)
Fitness Minutes: (1,818)
771 8/14/13 7:33 A
Beef Tips in Crock Pot
Posted By: SALLY327 Reviewed By: LDHAWKE98 – This is so good that when I make it, I triple the recipe so I have leftovers to take for lunch.
1 lb Stew Meat 1 envelope Lipton Onion Soup Mix (or to taste) or use Homemade Onion Soup Mix 1 can 98% ff mushroom soup 1/2 c. red wine or beef broth or 1 can Diet Sprite/7UP 1 can mushrooms, drained
Mix all together in crock pot and cook all day on low. Serve over rice or noodles.
Homemade Onion Soup Mix
Makes enough to equal one packet of dry onion soup mix.
Here are my favorites I put all my meat in FROZEN and it cooks perfectly. Time is based on MY crockpot which is 5 hours on low setting Your crockpot temperature may vary.
ITALIAN CHICKEN OR SAUSAGE
1 pound boneless skinless chicken or sausage ( not cut up ) 1 green pepper sliced 1 onion sliced 2 cloves garlic smashed 1 tablespoon basil 1 jar your favorite pasta sauce - I like Classico
Place chicken or sausage on bottom of crockpot add the veggies, basil and cover with the jar of sauce. Once cooked shred the chicken with two forks Mix well then serve over pasta
3 pounds pork roast or boneless pork ribs 2 heaping tablespoons of yellow mustard 1/2 bottle of your favorite bbq sauce - I like Sweet Baby Rays
Place pork on bottom of crockpot Mix mustard and bbq sauce in a bowl, then pour over pork. Once done, shred the pork with two forks. Mix well and serve with sweet potatoes
You can add more bbq sauce if you like
2-3 pounds stew beef 2 big white potatoes cut into 4ths 2 big sweet potatoes cut into 4th 1 onion chopped 3 ribs celery chopped 3 cans fat free beef gravy 1 envelope Lipton onion soup mix
Place beef on bottom of crockpot Surround the meat with the veggies Mix the soup mix with the gravy, pour over meat and veggies Once done, mix well and enjoy !!
Edited by: SNOOPY1960 at: 8/10/2013 (15:35)
Fitness Minutes: (13,022)
199 8/9/13 11:29 A
Thanks HAPPYGIRL! I will try the mashed potatoes, they sound great!
Fitness Minutes: (126)
8/9/13 11:19 A
I live with my crock(s) pot during the school year to ensure that we are eating a healthy meal instead of something processed. One of my faves is cooking a large portion of meat (chicken, roast, etc) in a homemade barbecue sauce, broth or gravy of somesort, and in a second crock pot I will make mashed potatoes. That's dinner the first night. With the leftover meat I will dice or shred, add beans that I have prepped, veggies, canned tomatoes, assorted spices, etc. and cook on low in the crock pot day two and serve over rice, quinoa, or any grain that I have on hand. Third day I will use the leftover mashed potatoes to make a shepards pie in my crock pot. Right before I serve I add a sprinkle of freshly grated cheese and throw under the boiler so it bubbles up!
The only true recipe I have is for the crock pot potatoes as I tend to cook in my crock pot with a sense of adventure. I will use any recipe as a guide and just add extra liquid to keep it moist.
Mashed Potatoes in a Crock Pot – life changing!
• 5 lbs sierra gold potatoes or red potatoes, diced with peel • 1 cup water • 1 cup butter, cut into chunks • 1 tablespoon salt, plus • ¾ teaspoon ground black pepper • 1 1/3 cups milk, warmed
. Place the potatoes, water, and butter into a slow cooker. 2. Season with salt and pepper. 3. Cover, and cook on High for 4 hours. 4. Do not remove the excess water from slow cooker. This adds to the creamy texture. 5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency. 6. Keep warm on low until serving. 7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.
Fitness Minutes: (13,022)
199 8/9/13 10:05 A
I am about to get really busy with back to school and sports starting up for my son. To avoid fast food and pre-packaged food I am planning on utilizing my crockpot a lot more often. I have about four go to recipes for my crockpot, but I'm planning on using it at least three times per week and those four recipes would get really old, really fast. What are your favorite crockpot recipes? My family has no food allergies and we are up for trying new foods.
Thanks for your help!
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