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TOPIC: CROCKtober - break out your crock pot recipes for October!

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October 6, 2012 2:11 PM
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can you add veggies to this????
October 6, 2012 2:21 PM
Sweet Potato Burritos!

4 sweet potatoes
1 package of frozen corn
2 cans of black beans, thoroughly rinsed
2 jars of salsa
4 oz of soft cream cheese

Put on slow cooker on high for 6 hours. Delish, vegetarian, and kids love it! Any other vegetarian ideas?
October 6, 2012 3:41 PM
I'm going to be making beef in ale in my slow cooker tomorrow. I don't have an exact recipe but its -
one pack of casserole beef (500g)
2-3 carrots
2 leeks (or 5-6 baby leeks)
one bottle or can of ale (using directors tomorrow as its what I have)
Beef stock
1-2 teaspoons of whole grain mustard
1-2 teaspoons of tomato purée
Dried parsley

I just brown the beef then chuck it in the slow cooker with everything else for about 8 hours. It's yummy on its own or with mash or roast potatoes but best with dumplings.
October 6, 2012 4:54 PM
TraciW1212: I'm pretty sure you CAN add veggies to it, but I didn't because I made them on the side. However, this was my first time making this recipe so adding vegetables would definitely be experimental.
October 6, 2012 5:46 PM
tagging so I dont lose the thread. Keep those recipes coming!!!
October 6, 2012 6:13 PM
Wanting to keep track of these wonderful recipes. :)
October 6, 2012 6:24 PM
Bump for later :)
October 7, 2012 5:16 AM
Bumpity Bump Bump!
October 7, 2012 6:15 AM
I made this in my crock pot last night - not only does it taste pretty good, but my apartment smelled AMAZING when I woke up today!

2 1/2 cups peeled and cubed macintosh apple
3 cups peeled and cubed sweet potato
1 1/2 cups cleaned and cubed butternut squash
1 tablespoon pumpkin pie spice

2 cups low sodium vegetable broth
1 teaspoon pumpkin pie spice
1 tablespoon honey

Preheat the oven to 400 degrees. Spread apple, sweet potato, and squash on a greased cookie sheet, then sprinkle with the pumpkin pie spice. Roast for 10-15 minutes.

Transfer the roasted veggies to a crock pot and top with 2 cups of vegetable broth, a teaspoon of pumpkin pie spice, and a tablespoon of honey. Cook on low for 6 hours. Mash vegetables for last half hour of cooking, or use a blender after the soup has cooled to give it a smooth, creamy texture.

4 servings, 165 calories each.
October 7, 2012 12:55 PM
Bump for later
October 7, 2012 7:34 PM
Bumping to not miss any new ones.
October 7, 2012 7:36 PM
Ok I seriously read this as crocktober....
October 7, 2012 7:39 PM
October 8, 2012 6:57 AM
October 8, 2012 7:40 AM
Morrocan Chicken & Lentils

8 oz baby carrots
1 1/2 cups dry lentils
24oz boneless skinless chicken breasts
2 tbsp minced garlic
3/4 tsp salt
4 cups chicken broth
2 tsp Morrocan Rub

Throw everything in crock pot. Cook on low 8 to 10 hours. Shred chicken and enjoy!

Chicken Tortilla Soup

1 lb boneless skinless chicken
2 10 oz can enchilada sauce
1 can diced tomatoes
1 can diced tomatoes w/ green chilis
1 can drained black beans
1 bag frozen mixed stir fry veggies
1 bag frozen peppers & onions
3 minced cloves garlic
2 boxes chicken broth
2 tsp cumin
2 tsp chili powder
2 tsp salt
1/2 tsp black pepper
1 bay leaf
1 tbsp chopped cilantro

Throw everything in crock pot. Cook on low 8 to 10 hours. Shred chicken. Top with crushed baked tostitos and reduced fat mexican blend cheese. Enjoy!
October 8, 2012 9:22 AM
bumping to keep track of the new thread!
October 8, 2012 9:58 AM
October 8, 2012 9:58 AM
Whoops meant to say bump!!!
October 8, 2012 4:07 PM

Spinach Gorgonzola Corn Bread

2 boxes cornbread mix (8.5 oz mixes)
3 eggs
1/2 cup cream
1 box (10 oz) frozen chopped spinach, thawed and drained
1 cup (4 oz) crumbled Gorgonzola
1 tsp black pepper
Paprika (optional)

coat crock pot with nonstick cooking spray. Mix all ingredients in bowl. Place batter in crock pot, cover and cook on HIGH 1 1/2 hours. Sprinkle with paprika. Let cool completely before serving. Makes 10-12 servings.

Pumpkin Chicken White Bean Chili~ It is the season and this is really good!
Only 180 calories and 3g of fat per cup :)

Brown 1lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
1 or 2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Brown the ground chicken in a pan. Add beans, broth, pumpkin filing, green chiles, and seasonings except the cumin into your slow cooker. Saute the onion and garlic with the cumin and olive oil for 3-4 minutes. Add the ground chicken and sauteed onion and garlic to the slow cooker once its ready. Slow cook on high for 3 to 4 hours, remove bay leaves before serving.

I added chili powder, garlic powder, pepper, and onion powder to the ground chicken while browning it because I like lots of flavor.

These were posted in the first thread, and I made them last night for dinner- family loved them - well the kids don't eat chili, but both boys LOVED the corn bread!!! and everyone else loved the chili!
Edited by Mina133842 On October 8, 2012 4:09 PM
October 8, 2012 4:18 PM
Bump for later!
October 10, 2012 1:56 AM
Bump for inspiration
October 10, 2012 4:45 AM
October 10, 2012 4:57 AM
bump to save
October 10, 2012 5:11 AM
October 10, 2012 6:22 AM

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