Cowboy Crockpot Casserole |
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Crockpot Wild Rice Hotdish |
Source: www.cdc.gov/fruitsandveggies
Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
240 |
Total Fat |
2 g |
Saturated Fat |
0 g |
Carbohydrates |
34 g |
Fiber |
6 g |
Sodium |
240 mg |
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Source: www.cdc.gov/fruitsandveggies
Number of Servings: 8
Serving Size |
1/8 of recipe |
Calories |
280 |
Total Fat |
6 g |
Saturated Fat |
1 g |
Carbohydrates |
37 g |
Fiber |
4 g |
Sodium |
340 mg |
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Ingredients:
1 onion, chopped
1 lb ground turkey, browned and drained
6 small potatoes, sliced
1 medium red pepper, diced
1 medium green pepper, diced
1 garlic clove, minced
16 oz. can kidney beans, drained
15 oz. can diced tomatoes
2 Tbsp flour
1/4 tsp pepper
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Ingredients:
2 cup wild rice, uncooked
1/2 cup almonds, slivered
1 cup onions, chopped
1 cup celery, chopped
1 cup mushrooms, chopped
1 cup green pepper, chopped
2 cups chicken, diced
4 cups low sodium chicken broth
2 cups water
1/4 tsp black pepper
1/4 tsp garlic powder
1 Tbsp parsley |
Directions:
Layer onions, ground turkey, potatoes, garlic, peppers,
and beans in slow cooker. Spread tomatoes over all, sprinkle with
salt and pepper. Cover and cook on low for 5-6 hours or until potatoes are tender. |
Directions:
Wash and drain rice. Combine all ingredients in slow cooker. Mix
well. Cover and cook on LOW for 4-6 hours or until rice is fully cooked. Do not
remove lid before rice has cooked 4 hours. |
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Crockpot Chicken Cacciatore |
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Crockpot Autumn Pork Chops |
Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
351 |
Total Fat |
3 g |
Saturated Fat |
1 g |
Carbohydrates |
20 g |
Fiber |
4.5 g |
Sodium |
557 mg |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
187 |
Total Fat |
6 g |
Saturated Fat |
2.5 g |
Carbohydrates |
10 g |
Fiber |
<1 g |
Sodium |
46 mg |
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Ingredients:
6 skinless, boneless chicken breast halves
26 oz. low sodium spaghetti sauce
2 green peppers, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 onion, chopped
1 cup sliced, fresh mushrooms |
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Ingredients:
6 lean, boneless pork chops (about 4 oz. each) with all visible fat removed
2 cups apple juice
½ teaspoon ground cinnamon |
Directions:
Place the chicken in the crock-pot. Top with the spaghetti sauce and vegetables. Cover, and cook on low for 7 to 9 hours.
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Directions:
Place the pork chops in the crock-pot, pour in the apple juice, and sprinkle with cinnamon. Cover and cook on low for 10 hours. |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
248 |
Total Fat |
12.5 g |
Saturated Fat |
2.5 g |
Carbohydrates |
9.5 g |
Fiber |
<1 g |
Sodium |
198 mg |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
334 |
Total Fat |
9.8 g |
Saturated Fat |
3.4 g |
Carbohydrates |
5.3 g |
Fiber |
<1 g |
Sodium |
515 mg |
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Ingredients:
1 ½ pounds of salmon
¼ cup Maple Syrup
2 tablespoons of low sodium soy sauce
1 teaspoon minced garlic
1/8 teaspoon black pepper |
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Ingredients:
2 pounds lean pork tenderloin
1 oz. packet dry onion soup mix
1 cup water
3/4 cup red wine
1 tablespoon minced garlic
2 tablespoons low sodium soy sauce
1/2 teaspoon black pepper
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Directions:
Coat a shallow baking dish with non-stick cooking spray. Place the salmon in the baking dish. Combine the remaining ingredients in a separate bowl. Pour the mixture over the fish. Cover and marinate for 30 minutes in the refrigerator, turning once. Place the baking dish, uncovered, in the oven at 400 degrees and bake for 20 minutes or until fish flakes easily with a fork.
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Directions:
Place pork tenderloin in the crock-pot. Combine remaining ingredients and pour over the meat. Cover and cook on low for 8 hours.
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Black Bean and Rice Enchiladas |
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Cod Baked with Vegetables |
Number of Servings: 8
Serving Size |
1/8 of recipe |
Calories |
283 |
Total Fat |
6 g |
Saturated Fat |
1.5 g |
Carbohydrates |
44 g |
Fiber |
6 g |
Sodium |
714 mg |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
227 |
Total Fat |
5.5 g |
Saturated Fat |
1 g |
Carbohydrates |
21 g |
Fiber |
3.2 g |
Sodium |
495 mg |
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Ingredients:
1 green pepper, chopped
1 medium onion, chopped
3 teaspoons minced garlic
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with green chilies
1 1/4 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas
1 cup shredded Cheddar cheese |
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Ingredients:
1 1/2 pounds cod fillets, cut in 2 inch pieces
2 cups washed and cubed red potatoes
6 carrots, diced
1 medium onion, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried dill weed |
Directions:
Saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, 1/4 cup of the salsa, chili powder, cumin and red pepper flakes. Bring to a boil. Reduce heat and simmer until heated through and mixture thickens. Add rice. Cook until heated through. Spoon 1/2 cup of mixture down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover and sprinkle with cheese. Bake 2-3 minutes longer. |
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Directions:
Place potatoes, carrots, and onion in lightly greased 9x13 inch baking pan. Drizzle with mixture of olive oil, lemon juice, salt, pepper, and dill weed. Cover and bake at 350 degrees for 25 minutes. Stir in the cod. Cover and bake an additional 15-20 minutes or until fish flakes easily. |
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Crockpot Garlic Pork Roast |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
403 |
Total Fat |
11 g |
Saturated Fat |
4 g |
Carbohydrates |
40.2 g |
Fiber |
5.6 g |
Sodium |
137 mg |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
340 |
Total Fat |
13 g |
Saturated Fat |
4 g |
Carbohydrates |
34 g |
Fiber |
6 g |
Sodium |
240 mg |
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Ingredients:
1 (1.5 pound) lean, boneless center loin pork roast
4 teaspoons minced garlic
2 onions, thickly sliced
6 medium potatoes, peeled and quartered
1 pound baby carrots, sliced
14.5 oz. can low sodium chicken broth |
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Ingredients:
5 teaspoons chili powder
1 1/2 teaspoon cumin
1 teaspoon oregano
18 ounces extra-lean ground turkey
1 1/2 cup chopped onion
12 whole-wheat, low-fat flour tortillas (6 inch)
3/4 cup shredded sharp cheddar cheese
6 cups shredded lettuce
6 medium tomatoes, diced
1 1/2 cup salsa |
Directions:
Place all ingredients in crock-pot in order listed. Cover and cook on low for 8 hours.
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Directions:
Cook the ground turkey and onion in a fry pan over medium heat until it is browned and the onion is tender. Drain well. Add the chili powder, cumin, and oregano to the turkey mixture and mix well. Place a 1/4 cup of the turkey mixture in each tortilla. Add 1 tablespoon cheese, about a ½ of a chopped tomato, 1/2 cup shredded lettuce and 2 tablespoons salsa. Fold over and serve immediately. |
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Crockpot Barbeque Chicken |
Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
236 |
Total Fat |
3.3 g |
Saturated Fat |
1.3 g |
Carbohydrates |
43 g |
Fiber |
4.4 g |
Sodium |
428 mg |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
232 |
Total Fat |
2.7 g |
Saturated Fat |
0.7 g |
Carbohydrates |
22 g |
Fiber |
0 g |
Sodium |
656 mg |
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Ingredients:
8 oz. uncooked linguine
1 medium carrot, thinly sliced
1 onion, chopped
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 medium zucchini, thinly sliced
1 medium yellow summer squash, thinly sliced
1 cup broccoli florets
1 cup fresh mushrooms, sliced
1/3 cup all purpose flour
2 cups cold water
2 chicken bouillon cubes
1 tablespoon dried basil
6 tablespoons grated Parmesan cheese |
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Ingredients:
6 boneless, skinless, chicken breast halves
1 1/2 cup prepared barbecue sauce
1/2 cup water
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Directions:
Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with nonstick cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add mushrooms; cook 5 minutes longer. In a saucepan, combine flour and water until smooth. Add the bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese. |
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Directions:
Place chicken in crock-pot. Cover with water and barbecue sauce. Cover and cook on low for 8 hours. |
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Number of Servings: 8
Serving Size |
1/8 of recipe |
Calories |
435 |
Total Fat |
10.3 g |
Saturated Fat |
2.6 g |
Carbohydrates |
50 g |
Fiber |
5 g |
Sodium |
519 mg |
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Ingredients:
4 boneless, skinless chicken breast halves
1/3 cup lime juice
1/3 cup water
1 tablespoon cumin
1 tablespoon cilantro
½ teaspoon pepper
1 tablespoon olive oil
2 onions, thinly sliced
4 green peppers, thinly sliced
8 flour tortillas (10 inch)
8 tablespoons shredded cheddar cheese
8 tablespoons salsa |
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Directions:
Place chicken, lime juice, water, and spices in a crock-pot. Cover and cook on low for 6-8 hours. Shred cooked chicken with a fork and keep warm until serving. In skillet, sauté onion and green pepper in olive oil until tender. Spoon chicken mixture onto tortillas. Add peppers and onions. Top with cheese and salsa. Fold over and serve immediately. |
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