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GNOCCHIBEAR SparkPoints: (7,101)
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Posts: 353
10/2/11 10:36 A

Brandy - the Swiss Steak sounds really good! Thanks for sharing!

The Salsa Chicken sounds yummy too!

GNOCCHIBEAR SparkPoints: (7,101)
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Posts: 353
10/2/11 10:33 A

Hahaha! The Fiesta Chicken is one of the only recipe I've made (for dinner) in the crock! In fact, I just made it the other day!

Edited by: GNOCCHIBEAR at: 10/2/2011 (10:34)
KJURICH2 Posts: 28
10/1/11 7:51 A

This one is my favorite we call it Salsa Chicken. . . .

I have another good one:
4 boneless chicken breasts(I always use frozen chicken)
4 Jars of Fat Free Chicken Gravy
1 Large Yellow Onion
2 lbs sliced mushrooms.

Cut your onion into sliced, then lay them in the bottom of the crock pot. Next place your chicken on top of the onion. Then pour all 4 cans on gravy on top of your chicken and then add your mushrooms on top. Cook on low for 8-9 hours. So yummy! I usually serve with fresh steamed veggies. The chicken turns out so tender and yummy. Enjoy emoticon

LGRILEC Posts: 2
9/30/11 2:16 P

I call this fiesta chicken:
1lb chicken breast
1 jar of salsa (but a few cups of freshly made is better!)
1 pkg. low sodium taco seasoning
1 can healthy request cream of mushroom

In a crockpot:
lay the chicken on the bottom
shake the seasoning over the chicken
pour the salsa over
and top off with cream of mushroom soup

Cook on low 5-7 hours

shred chicken and serve on totillas, on salad, whatever you like.

I live with 4 boys and it is a healthy houshold favorite. Inexpensive too!

BRANDYSTOTT SparkPoints: (2,872)
Fitness Minutes: (2,121)
Posts: 82
9/30/11 11:40 A

Swiss Steak
Servings: 6



1 1/2 lb. beef cubed steak about 6 pcs
1/2 tsp. prepared seasoned salt
6 to 8 new potatoes, cut into fourths
1 1/2 cups baby-cut carrots
1 med. onion, sliced
1 can (14 1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 jar (12 oz) home-style beef gravy
Chopped fresh parsley, if desired

Spray 12" skillet with cooking spray; heat over med.-high heat. Sprinkle beef with seasoned salt. Cook beef in skillet about 8 min., turning once, until brown. Layer potatoes, carrots, beef and onion in 3 1/2 to 6 qt. slow cooker. Mix tomatoes and gravy; spoon over beef and vegetables.

Cover and cook on LOW 7-9 hrs. or until beef and vegetables are tender. Sprinkle with parsley.

Per serving: cal 275, fat 5g, sat fat 2g, chol 60mg, sod 600mg, carb 34g, fiber 4g, prot 28g


GNOCCHIBEAR SparkPoints: (7,101)
Fitness Minutes: (3,091)
Posts: 353
9/30/11 11:23 A

Thank you so much for the suggestion!

ADBURTON76 SparkPoints: (1,495)
Fitness Minutes: (246)
Posts: 1
9/30/11 8:45 A

You could also check out the big craze on Facebook... crockpotgirls.com. It is a huge forum for crock pot recipes. You name it - it is there!

GNOCCHIBEAR SparkPoints: (7,101)
Fitness Minutes: (3,091)
Posts: 353
9/28/11 9:19 P

Thank you so much! You gave me some wonderful ideas!

KELEKONA Posts: 605
9/28/11 3:17 P

Chili takes a bit of prep work. Cook diced onions and ground hamburger until browned, drain meat, it can be held overnight or frozen. Take a bag of kidney beans, give them a few minutes at hard boil, turn off the heat and leave covered for several hours, then bring to a hard simmer for a half hour. The beans aren't edible at this point, but perfect for sitting in a hot chili for 8 hours, they can also be held overnight or frozen.

Other than the meat, beans, and a bottle of tomato or vegetable juice, it's wide-open what you can put in chili. I've put whole skinned tomatoes, carrots, green pepper, jalapeno pepper... Spices are flexible too, anything from chili pepper and hot sauce to cinnamon and coco powder.

Don't drain the beans and you get a cross between beef stew and something that tastes good over pasta, rice, or baked potato.


I've also had good luck with cooking large chunks of hooved animals. I don't keep track of what parts I'm using, but it seems that the shoulders and rump of pork and beef are fairly cheap. These can also be divided if you only want to cook a pound at a time, but the roasted meat freezes well enough as sandwich slices if covered in its own stock.

I always use onion. Part of it is finely diced and pressed to the top of the meat with the spices, part of it is in substantial slices or simply quartered. I fill the space around the beef with peeled carrots, and cover the top with quartered potatoes. Acid marinades and potatoes don't mix, if adding tomatoes, keep them below the potatoes. Skinned and sliced apples go well with pork.


I haven't had luck with crocking chicken, it tends to self-poach and barely be worth shredding the meat for barbeque sauce sandwiches. Keeping the bones and carcass in the crock-pot overnight does make a good stock.


I can't remember exactly what temperature it was, but I think I once made bean soup by bringing it to a boil and then leaving it in the oven to keep cooking while I was gone.

GNOCCHIBEAR SparkPoints: (7,101)
Fitness Minutes: (3,091)
Posts: 353
9/28/11 12:16 P

that are also lactose free. I was wondering if you can help me out. I'm not feeling well but still need to cook dinner tonight, you know how that goes. :) Any help would be appreciated. Thank you!

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