Need Healthy Crockpot/Slow Cooker recipes

Rebecca - posted on 02/15/2009 ( 17 moms have responded )

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Hello! I'm a student and need a few good, healthy recipes for my slow cooker for nights when I go to class and leave Dad and child dinner. I have a good chili recipe, and a veggie lasagna (will post later) But that gets old after a few weeks. TIA!

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Shanyn - posted on 02/22/2009

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www.crockpot365.blogspot.com is an awesome place to find all sorts of different crock pot recipes and they are all gluten free and mostly really pretty healthy - it's my number one go to resource when I want to change up my crock pot repretoire. :)

Vicki - posted on 02/22/2009

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I use this recipe all the time when too busy to do alot of cooking.

1 chuck roast

2 cans cream of mushroom soup and 2 cans French Onion soup

Mix soup together and add to slow cooker. Add the roast and spoon soup mixture over the top of the roast. Cook on low 6-8 hours. I serve mashed potatoes to go with the gravy and a salad.

Enjoy,

Vicki

Bonnie - posted on 02/20/2009

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Wow, eggplant.  Yummo!  I got lots of great ideas, here, too.  Everyone had such amazing ideas for healthy meals.  That lazy cabbage roll sounds so good, and speaks to my nostalgic side.  My grandma used to make those.  Now I can make them quick.  



Thanks, Rebecca- this was an awesome topic.  Any more? 

Rebecca - posted on 02/16/2009

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Crockpot lasagna -this is all to taste, no exact measurements,

use no boil lasagna noodles, and an entire jar of your favorite sauce, sliced mushrooms, spinach and a zucchini or eggplant sliced

mix ricotta and 1 egg, 1 large block of mozzarella shredded or cut up small and about 1/4 lb of provolone also cut up small (save 2 or 3 slices of prov for the top of the dish) mix in garlic powder and oregano mix all the cheeses and egg together

sauce on the bottom of the dish, then a flat layer of eggplant/zucchini then a layer of noodles, then sauce spinach mushrooms, sauce and chess mix. then noodles again sauce and this time eggplant/zucchini sauce and cheese and noodles again. continue the same way.
poor the rest of the sauce on top of the layers at the end... if there isn't much sauce add 1/4 cup water. place slices of prov. on top with a sprinkle of dried oregano.

the key is not to have the noodles overlay each bother too much, and the eggplant/zucchini should never overlay, everything should lay flat.
2 ways to put the noodles; 3 in a row, the long way or 2 the short way and 1 broken in half to cover the ends (have slight overlay but not enough to make a difference)
another key: take a long knife and cut through the center so liquid will evaporate evenly.

my family really loves this dish, and will eat left overs for lunch the next day, but not once a week. thanks for the variety of recipes, cant wait to try them! (any questions about the lasagna just message me!)

Debbie - posted on 02/16/2009

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SLOW COOKER CHICKEN    
5 whole chicken breasts
Juice of 2 lemons
Paprika, celery salt, salt & pepper to taste
1 (10 oz.) can cream of mushroom soup
1 (10 9oz.) can cream of celery soup
1/2 c. Parmesan cheese

Rinse chicken and pat dry. Season with lemon juice, paprika, celery salt, salt and pepper. Place in slow cooker. Combine soups in medium bowl; mix well. Spoon over chicken. Sprinkle with cheese. Cook on low for 6-8 hours or until done to taste. Serve over rice. Yield 10 servings.

Debbie - posted on 02/16/2009

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Here is my veggie lasagna recipe:



 



CHEESY VEGETABLE LASAGNA

12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
 

Karen - posted on 02/16/2009

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How about lazy cabbage rolls.



 



I buy my hamburger in bulk, and i cook it and freeze it in meal size portions.  That way when we need something fast, like spaghetti or sheppards pie, tacos etc....the meat is already coooked.



 



Take a head of cabbage and cut it into bite size pieces, rinse and put into your crockpot.  I take 1 -2 pounds of ground beef (depending on hour meaty you want it) and I  add the ground beef to 1 can of campbells tomato and oregano soup, and one can of tomato soup (you can use whatever you like).  You can then spice it if you like with, basil oregano, salt pepper etc.   Turn your crock pot on low and it is done in 6 hours .  

Bonnie - posted on 02/16/2009

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I also have a friend that does soup at least 2 or 3 times a week in her crock.  She uses stew meat, or chicken, adds water to make the broth, whatever veggies she has or needs to use up, and for grain, you can add so many things.  She suggests barley, YUM, brown rice, (I love short grain brown rice as it holds up well) or leftover rice  or noodles the last hour.  You can add white beans or any beans, too.  Different kinds of beans are great because they all assist and nourish the body in various ways.  Lentil soup is yummy and healthy.  Try throwing some ham leftovers or a ham bone in with green split peas all day in chicken/veggie stock.  That will warm you on a cold day.   How about hot and sour chinese soup?   Google  a recipe, and cook that up. 



Also, I thought of a time when I cooked up frozen meatballs, parmesan cheese, frozen cheese ravioli (easy) in canned spag. sauce.  Low all day or high 3 or 4 hours.  My 4 kids LOVED it.



 



Just thought of brisket and cabbage, too. 

Bonnie - posted on 02/16/2009

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At the store, buy whole wheat or whole grain rolls, a bag of shredded cole slaw mix, and a big pork roast.    Cook the pork in the crock 6 hours on high or all day or overnight on low, with a little olive oil, or broth, lots of sea salt and pepper.   (You can sear it in oil first for extra flavor.)   When done, you can fix this 2 ways: 



-add a good BBQ sauce like Baby Ray's, or homemade if you want to avoid corn syrup, and shred the meat with it.



-my personal favorite is Tar Heel BBQ, from North Carolina.   Shred pork and add 1/4 c of apple cider vinegar (very healthy stuff)  and more sea salt.  The rest depends on how spicy you like it, and I recommend trying all of these:  several shakes of cayenne, 1t to 1T of crushed red pepper flakes, and black pepper to taste.    Make up your cloeslaw with onion salt, a little mayo, a little apple cider vinegar, and some celery salt, and black pepper.    Toast the buns (place all open on a cookie pan, spray with butter-flavored Pam, and broil. Watch close- I always burn them.)    Place some pork on the bottom bun,  coleslaw on top of the pork, drizzle some Frank's or Tabasco sauce on top of the coleslaw, and then the top bun.  Easy, and out of this world yummy!

Bonnie - posted on 02/16/2009

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At the store, buy whole wheat or whole grain rolls, a bag of shredded cole slaw mix, and a big pork roast.    Cook the pork in the crock 6 hours on high or all day or overnight on low, with a little olive oil, or broth, lots of sea salt and pepper.   (You can sear it in oil first for extra flavor.)   When done, you can fix this 2 ways: 



-add a good BBQ sauce like Baby Ray's, or homemade if you want to avoid corn syrup, and shred the meat with it.



-my personal favorite is Tar Heel BBQ, from North Carolina.   Shred pork and add 1/4 c of apple cider vinegar (very healthy stuff)  and more sea salt.  The rest depends on how spicy you like it, and I recommend trying all of these:  several shakes of cayenne, 1t to 1T of crushed red pepper flakes, and black pepper to taste.    Make up your cloeslaw with onion salt, a little mayo, a little apple cider vinegar, and some celery salt, and black pepper.    Toast the buns (place all open on a cookie pan, spray with butter-flavored Pam, and broil. Watch close- I always burn them.)    Place some pork on the bottom bun,  coleslaw on top of the pork, drizzle some Frank's or Tabasco sauce on top of the coleslaw, and then the top bun.  Easy, and out of this world yummy!

Teresa - posted on 02/16/2009

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You want easy here you go:
Make ground turkey with taco seasoning(you can use beef) throw it in the crock with a can of pinto beans, a can of black beans, a can of kidney beans, a can of tomatoes, a can of niblets corn. Makes a big batch so you might want to share!

Marsha - posted on 02/16/2009

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You can put your chicken breast in crock pot with butter, garlic salt, water and add you cut up potatoes and carrots just like a roast. I just do it with chicken instead of roast, sometimes! Also, If you plan ahead and you have a night before make your food ahead and put in crock pot on low, like spaghettie, chicken spaghetti, whole chickens, veg soup, etc. I love using a crock pot all year round! Hope this helps!

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I forgot to say that when you add the noodles it will soak up alot of the broth so I also add water when I start it.

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Put in several cut up chicken breasts (skin less to reduce the fat), add 32 oz chicken broth (I use the low sodium kind), cut up carrots, celery, onion, a bay leaf, garlic, & basil. When you are about an hour till your ready to eat then add whole grain noodles. I usually cook on high for 5-6 hours or until chicken is done. Enjoy!

Jini - posted on 02/15/2009

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There is a book called fix it and forget it.  I love it and use it all of the time....it has a ton of recipes.....even desserts.  I love it.

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