Recipes for Runners on the Go!

Discussion in 'Eating Healthy' started by Jen117, Mar 22, 2007.

  1. Jen117

    Jen117 DIS Veteran

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    24 Hour Black Bean Crockpot Soup

    I love the smell of this soup. You can put it together fast. I don't pre-soak the beans. Just wash and sort. This makes a thick soup and I freeze the extra. You can serve it over rice or put it in a fat free tortilla with some l. f. cheese. It's thicker the second day and sometimes I use it for veggie dip.

    1 (16 oz. bag) dry black beans
    1 pint salsa
    1 ( 15 oz. tomato sauce
    1 (15oz.) can diced tomatoes
    2 onions, chopped
    1 Tablespoon cumin
    1 teaspoon oregano
    1 teaspoon garlic powder
    1 teaspoon onion powder
    2-3 cloves garlic, crushed

    Wash and sort beans. Put in crock pot. Add water to cover. Add rest of ingredients. You should have a full (3 1/2 quart )crockpot. Cover and cook low 20-24 hours. High, 15 hours. If you use high, stir occasionally. Master cook calculates this as 12 cups, 150 cal, 1 fat, 7 fiber each cup.
     
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  3. Jen117

    Jen117 DIS Veteran

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    Crockpot Lentil Soup

    1 c. dry lentils
    1 c. chopped carrot
    1 c. chopped celery
    1 c. chopped onion
    2 cloves garlic, minced
    1/2 tsp. dried basil, crushed
    1/2 tsp. dried oregano, crushed
    1/4 tsp. dried thyme, crushed
    1 bay leaf
    3 1/2 c. chicken broth or veggie broth
    1 1/2 c. water
    1 (14 1/2 oz) can Italian-style stewed tomatoes

    1/4 c. snipped fresh parsley
    2 Tbs. cider vinegar

    Rinse lentils. In CP place lentils, carrot, celery, onion, garlic, basil,
    oregano, thyme, and bay leaf. Stir in broth, water and undrained
    tomatoes. Cover; cook on low-heat setting for 12 hours or on high-
    heat setting for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar
    (if desired). Makes 6 servings.
     
  4. Jen117

    Jen117 DIS Veteran

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    Crockpot Chow Mein

    4 oz. can mushrooms
    1 1/2 lbs. cubed round steak
    4 stocks celery
    2 med. onions
    1 c. hot water with 3 bouillon cubes
    3 tbsp. soy sauce
    2 tsp. Worcestershire sauce
    1 lb. can Chinese vegetables
    2 tbsp. cornstarch and 2 tbsp. water

    Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.
     
  5. Jen117

    Jen117 DIS Veteran

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    Busy Day Crockpot Chicken and Rice

    1 LB boneless skinless chicken breasts
    2 cans 98% fat-free cream of chicken soup
    1 can 98% fat-free cream of mushroom soup
    1 box chicken flavor rice-a-roni

    Put chicken and soups into the crockpot, turn on low for 8-10 hours. When you get home, cook the rice according to package directions. Serve the chicken and gravy over rice.

    Easily Doubles! Per Serving: 173 Calories; 2g Fat; 28g Protein; 10g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 317mg Sodium.
     
  6. Jen117

    Jen117 DIS Veteran

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    Corn, Ham and Potato Scallop

    6 cups peeled baking potatoes -- cut in 1" cubes
    1 1/2 cups cubed cooked ham
    1 15.25oz. can Green Giant Whole Kernel Sweet Corn -- drained
    1/4 cup chopped green bell pepper
    2 teaspoons instant minced onion
    1 10 3/4oz.can condensed Cheddar Cheese Soup
    1/2 cup milk
    2 tablespoons all-purpose flour

    In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.

    Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time. Also, leftover cooked roast beef or turkey can be used in place of the ham.

    6(1 1/2-cup)servings. Per serving: Cal 320; Total fat 7g; (sat 4g); Choles 30mg; Sod 1010mg; Total Carbs 49g; Fiber 5g; Sugars 6g; Pro 14g.
     
  7. aladdinsgirl

    aladdinsgirl She's a rebel. She's a saint.

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    THANK YOU JEN!!!!!!!!!!!!!!!!! You rock!!!!!!!!!!!!!!! :cheer2: :cheer2: :cheer2: :cheer2: :cheer2: :cheer2: :cheer2: :cheer2: I'm going to Target this weekend to get a new crockpot. :thumbsup2
     
  8. Jen117

    Jen117 DIS Veteran

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    CROCKPOT JAMBALAYA

    Recipe By : Unknown
    Serving Size : 4 Preparation Time :0:00

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 lb skinless chicken thighs -- bonless, diced
    2 green peppers -- chopped
    1 medium onion -- chopped
    2 stalks celery -- sliced
    4 cloves garlic -- minced
    1 can whole tomatoes -- (14 oz) chopped
    1/3 of a can of tomato paste
    1 can fat-free beef broth
    1 TBS dried parsley
    1 1/2 teaspoons dried basil
    ½ tsp dried oregano
    1 tsp hot sauce -- or to taste
    ½ tsp salt
    1 lb shrimp -- peeled
    4 c cooked brown rice

    1. Combine all ingredients (except shrimp and rice) in crockpot. Cook
    on low for 8-10 hours. In the last 15 minutes, add the raw shrimp and
    cooked rice.

    Source:
    "WW core board"

    Per Serving (excluding unknown items): 473 Calories; 6g Fat (12.1%
    calories from fat); 45g Protein; 59g Carbohydrate; 6g Dietary Fiber; 226mg
    Cholesterol; 525mg Sodium.

    Exchanges: 3 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fat.
     
  9. Jen117

    Jen117 DIS Veteran

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    Cheaters Chicken Caccitore

    6 skinless, boneless chicken breast halves
    1 (28 ounce) jar spaghetti sauce
    2 green bell pepper, seeded and cubed
    8 ounces fresh mushrooms, sliced
    1 onion, finely diced
    2 tablespoons minced garlic

    Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Serve!

    Yield: 5 Servings

    Calories 283, Protein 37g, Total Fat 5g, Sodium 742mg, Cholesterol 82mg, Carbohydrates 21g, Fiber 4g
     
  10. Jen117

    Jen117 DIS Veteran

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    Crockpot Beef Stew

    3 potatoes, diced
    5 carrots, diced
    4 stalks celery, diced
    2 small onions, chopped
    1 head (not clove) garlic, minced
    1 large tomato, blanched and chopped (I have also used canned or paste or left it out)
    4 Tbs. barley
    4 beef bouillon cubes
    1 3/4 pounds lean beef
    1/2 tsp. rosemary
    1/2 tsp. savory
    1 t salt
    1/2 tsp. pepper
    2 Tbs. flour
    2 Tbs. corn starch

    Cube and brown the beef. Add flour to beef and stir together. Combine all ingredients except potatoes, corn starch, rosemary, and savory in a crock pot. Cover with water. Cook on high 12-24 hours. 1 hour before serving, add potatoes, rosemary, and savory. Immediately before serving, thicken with corn starch.
     
  11. keenercam

    keenercam Loves Mickey!

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    WOW! These recipes look awesome! Thank you so much, Jen, for posting them!
     
  12. wtpclc

    wtpclc <font color=red>Has three great loves: Mickey, Po

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    These need sides, but they are so quick and easy:

    Pork tenderloin - Add a can of chicken broth and simmer all day. Pre-spiced ones are very good

    Dill Roast -
    2 lb roast
    med. onion
    2 tsp dill
    2 cups water

    Creamy Beef:
    1 pound stewing beef
    1 can cream of mushroom soup
    1/2 can water
    1 pack Lipton Onion Soup mix

    Serve over rice or noodles.
     
  13. Jen117

    Jen117 DIS Veteran

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    Creamy Red Potatoes and Chicken

    1 1/2 Pounds Red Potatoes -- chunked
    8 Ounces Neufchatel Cheese
    10 3/4 Ounces Cream of Potato Soup
    1 Envelope Ranch-style Dressing Mix
    12 Ounces Chicken Breast Without Skin -- cut into strips

    Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together). Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.

    Per Serving (excluding unknown items): 381 Calories; 15g Fat (35.5% calories from fat); 25g Protein; 36g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 626mg Sodium.
     
  14. Jen117

    Jen117 DIS Veteran

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    Slow-Cooked Chicken & Dumplings

    Recipe Rating:

    Prep Time: 15 min
    Total Time: 11 hr min
    Makes: 6 servings, about 1-3/4 cups each

    1-1/2 lb. boneless skinless chicken thighs
    2-1/2 cups fat-free reduced-sodium chicken broth
    1-1/2 cups each chopped onions, celery and carrots
    2 cups frozen peas, thawed
    1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
    1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
    3/4 cup hot water
    2 eggs, lightly beaten

    COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.
    COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).
    ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 min. Gently turn over dumplings. Cook, covered, an additional 15 min.

    Jazz It Up
    Stir in 1/4 cup chopped fresh parsley just before serving.


    NUTRITION INFORMATION
    Nutrition (per serving)
    Calories 450 Total fat 18g Saturated fat 6g Cholesterol 175mg Sodium 960mg Carbohydrate 37g Dietary fiber 5g Sugars 11g Protein 35g Vitamin A 110%DV Vitamin C 15%DV Calcium 10%DV Iron 20%DV
     
  15. Jen117

    Jen117 DIS Veteran

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    Crockpot cooking times

    General Cooking Times for Specific Foods

    Pot Roast 8-12 hours on LOW or 4 to 5 hours on HIGH

    Stew 10 to 12 hours on LOW or 4 to 5 hours on HIGH

    Ribs 6 to 8 hours on LOW

    Stuffed Peppers 6 to 8 hours on LOW or 3 to 4 hours on HIGH

    Brisket 10 to 12 hours on LOW

    Swiss Steak 8 to 10 hours on LOW

    Corned Beef & Cabbage 6 to 10 hours on LOW or 4 to 5 hours on HIGH

    Casserole 4 to 9 hours on LOW or 2 to 4 hours on HIGH (stirring
    occasionally)

    Rice 5 to 9 hours on LOW or 2 to 3 hours on HIGH

    Meat Loaf 8 to 9 hours on LOW

    Dry Beans 1 to 2 hours on HIGH plus 8 to 9 hours on LOW

    Soup 6 to 12 hours on LOW or 2-6 hours on HIGH

    Chicken 7 to 10 hours on LOW or 3 to 4 hours on HIGH

    Vegetables 2 to 4 hours on LOW with liquid added

    Baked Potato 8 to 10 hours on LOW

    Artichoke 6 to 8 hours on LOW or 2-1/2 to 4 hours on high(with water)

    Remember to check the owner's manual for your particular crockpot for full instructions on usage. The above cooking times are only VERY general guidelines.
     
  16. chimera

    chimera <font color=deeppink>WISH Racing Team Member<br><f

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    Great recipes!

    I have a book that I love, Desperation Dinners by Beverly Mills and Alicia Ross. Everything's ready in 30 minutes, even if you forget to set something out ahead of time to thaw :rolleyes1 They have another book, called "Cheap, Fast, Good" that I got not too long ago. I've also been getting Cooking Light magazine for years...my absolute favorite!
     
  17. aladdinsgirl

    aladdinsgirl She's a rebel. She's a saint.

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    My printer is working in over time. Thanks everyone for the awesome recipes.

    Mel--Hmmm, I might have to check out Cooking Light. I've been getting Taste of Home since we were first married, but I finally let my subscription run out. The recipes are all good, but not very practical for just the 2 of us. I get a freebie magazine from Kraft every couple of months and I love it. I know anything I make out of there will be good.
     
  18. Jen117

    Jen117 DIS Veteran

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    CROCK POT SLOPPY JOES
    (Freeze Leftovers)

    2 pounds lean ground beef
    1 medium onion, chopped
    2 cloves garlic, minced
    1 cup ketchup
    1/2 bell pepper, chopped
    3 Tblsp. Worcestershire sauce
    3 Tblsp. brown sugar
    2 Tblsp. prepared mustard
    2 Tblsp. cider vinegar
    1-1/2 tsp. chili powder

    Hamburger buns

    In a heavy skillet, brown ground beef with onion and garlic. Drain off excess fat. Combine ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar, and chili powder in slow cooker. Stir in ground beef mixture. Cover and cook on LOW setting for 7 to 9 hours. Serve spooned over hamburger buns, with a side salad.
     
  19. Jen117

    Jen117 DIS Veteran

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    Crock Pot Mexican Shredded Pork

    This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a crock pot/slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream.

    1 (3 lb.) boneless pork loin roast, cut into 2" pieces
    1/2 tsp. salt
    2 cans (4 oz. ea.) diced green chile peppers, undrained
    3 cloves garlic, crushed
    1/2 red onion, sliced
    1/4 cup chipotle sauce
    3-1/4 cups water, divided
    1-1/2 cups uncooked long grain white rice
    1/4 cup fresh lime juice
    1/4 cup chopped cilantro

    1. Place the roast in a crock pot/slow cooker, and season with salt. Place chile peppers, garlic and onion, on top of roast. Pour in the chipotle sauce and 1/2 cup water.

    2. Cover, and cook on LOW for 7 hours (Note: I have cooked for 9 hours also).

    3. In a pot, bring remaining 2-3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.

    4. Remove roast from the crock pot/slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid.

    Serve over the cooked rice.

    Yield: 6 servings.
     
  20. chimera

    chimera <font color=deeppink>WISH Racing Team Member<br><f

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    Quick Meatball Soup

    16 oz frozen meatballs
    2 cans low sodium beef broth
    2 cans diced tomatoes
    1 bag frozen mixed veggies (corn, peas, carrots, etc)
    8 oz uncooked pasta (elbows, shells, penne, etc)
    Seasonings (I use garlic, basil, parsley, a little black pepper)

    Add everything to pot and cook on high until broth boils. Add pasta and cook until al dente, 8 to 10 minutes. Serve topped with shredded parmesan.

    This could probably be done in the crockpot on low for 8 hours. Don't add the pasta to the crock in the beginning, probably best to cook separately and add just before serving.
     
  21. westcliffemom

    westcliffemom Sometimes, I'm Pooh-brained!

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    I like the Kraft mag too. Hey, Taste of Home has a newer mag, Cooking for Two, it might work for you.
     

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