Tag Archives: crock

Beef Stroganoff Topped Potatoes (Crock Pot)

March 16, 2011 admin Leave a comment

This serves up a super scrumptious stroganoff and serving it atop potatoes is a nice change from the typical noodles.

Beef Stroganoff Topped Potatoes (Crock Pot)

6 servings
320 calories per serving

1 medium onion, chopped
1 ½ lb. boneless beef round steak cut into strips
2 4.5 oz. jars of Green Giant Sliced Mushroom and Garlic, drained
2 t beef boullion crystals
2 T water
1 t garlic powder
1 t onion powder
Salt and pepper to taste
6 medium baking potatoes
8 oz. low fat sour cream
1 T flour
1 T ketchup
Chopped parsley for garnish

Layer onion, beef and mushrooms in the crock pot. Combine beef boullion, salt, pepper, spices and water and pour over beef mix. Cover and cook on low 8-10 hours. An hour before serving, cook baked potatoes (LINK TO RECIPE). Mix sour cream, flour and ketchup and stir into beef mix. Place heat on high and recover and cook another 10 minutes. Cut potatoes in half lengthwise and loosen the pulp with a fork. Spoon beef mix over potatoes and sprinkle with parsley.

Asian, Crock pot, Lunch, Soups, Turkey

Asian Turkey Soup (Crock Pot)

February 27, 2011 admin Leave a comment

Meals that you start in the morning and then come home to much later are so convenient ! This soup has that great all day simmer flavor. And like many soups, it is so versatile – – have some extra peas this week, throw them in. Have vegetable broth, but not chicken broth, switch it out. Have chicken instead of turkey…no problem ! Make this one your own !

6 servings
166 calories per serving

28 oz. chicken broth
1 ½ c water
1 lb. turkey breast or boneless skinless chicken breasts, cut into bite sized pieces
2 c sliced mushrooms
2 medium carrots cut into short thin strips
½ c chopped onion
2 T soy sauce
2 T grated fresh ginger
4 cloves garlic, minced
1 ½ c sliced bok choy
1 c instant brown rice
Salt and pepper to taste
2 T Asian hot garlic chili sauce (optional – stir it in at the beginning stages if you like a spicy soup)

In a 4 qt. crock pot mix turkey, broth, mushrooms, water, carrots, onions, soy, ginger and garlic (and optional chili sauce). Cover and cook on low 7-8 hours or high 4 hours. If cooking on low, turn to high heat after 7-8 hours and stir in bok choy and raw rice. Cover and cook 15 minutes more.

Crock pot, Dinner, Kid Friendly, Sides

Cheryl’s Crock Pot Sweet Potatoes

January 21, 2011 admin Leave a comment

Wherever the recipe came from, this is now “Cheryl’s Sweet Potatoes” to me since my friend Cheryl gave me this recipe 🙂 These are a bit on the high side for calories, so serve them with a nice light serving of fish or chicken. They are so satisfyingly good – just sweet enough without being too sweet ! You could skinny these up using less butter, Splenda brown sugar blend – – but why mess with perfection !?!?!

4 servings
289 calories per serving

2 lb sweet potatoes, peeled and cut into small cubes
1/4 c packed dark brown sugar
1 t cinnamon
1/2 t nutmeg
1/8 t salt
2 T butter, cut into pieces
1 t vanilla

Combine potatoes, sugar, cinnamon, nutmeg and salt and place in the crock pot. Cook on low for 7 hours or high for 4 hours. Add butter and vanilla at the end, stir gently to blend.

Chicken, Crock pot, Dinner, Kid Friendly

Chicken and Dumplings (Crock Pot)

December 15, 2010 admin Leave a comment

This recipe confirmed all my earlier suspicions – – I REALLY REALLY don’t like dumplings ! heheheh But I know there are lotsa people out there who do and my husband (who is a bona fide dumpling lover) said these were quite tasty !

8 servings
400 calories per serving

Soup:
4 c cubed cooked chicken (Perdue Shortcuts work great here!)
6 c fat free chicken broth
1 T parsley, chopped
1 c onion, chopped
1 c celery, chopped
6 c diced potatoes
1 c green beans
1 c carrots, sliced

Dumplings:
1 c white flour
1 c whole wheat flour
1 t salt
4 t baking powder
1 egg, beaten
2 T oil
2/3 c skim milk

Combine all soup ingredients in crock. Cover and cook 4-6 hours. Transfer to a large soup pot with a lid and bring to a boil. Then reduce to a simmer. To make the dumplings, mix flour, salt and baking powder in a bowl. In another bowl mix egg, oil and milk and then add to flour mixture. Drop by large tablespoonfuls on top of the simmering broth until the surface is covered. Cover and simmer 18 minutes.

Beef, Crock pot, Dinner, Kid Friendly

Cola Pot Roast (Crock Pot)

December 11, 2010 admin Leave a comment

The soda really marinates and tenderizes the roast – this has a special flavor, one you’ll find yourself craving ! Pictures of pot roast never do it justice. Believe me, no matter how it looks, you want to make this one because it tastes just great.

12 servings
170 calories per serving

3 lb. beef roast
2 cans low fat cream of mushroom soup
1 envelope dry onion soup mix
32 oz. diet Pepsi or diet Coke

Place meat in crock. Mix together soups and soda and pour over the roast. Cover and cook on high 6 hours.

At the end, put a nice brown on it by broiling for 5 minutes. Let sit 10 minutes, then slice.
Co

Crock pot, Dinner

No Meat Chili (Crock Pot)

February 8, 2010 admin Leave a comment

It may have no meat, but it does not skimp on the flavor. And at only 240 calories for a heaping serving, it gets my full seal of approval ! The ingredient list is long, but don’t let it fool you – this comes together very quickly.

5 servings
240 calories per serving

1 large 28 oz. can crushed tomatoes
1 15.5 oz. can diced tomatoes (with green chilies or garlic if you like)
1 small can zesty tomato sauce
3/4 c black beans
3/4 c kidney beans
1 4.25 oz. can jalapeno peppers, rinsed and diced
1 7 oz. can corn
1 1/2 c chopped onions
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 3/4 c chopped celery
1 13.25 oz. can button mushrooms (each mushroom halved)
2 T chili powder (or more !)
3 garlic cloves, minced
1 t Worcestershire sauce
1 t cumin
½ t garlic powder
½ t onion powder
¾ t oregano flakes
¾ t parsley flakes
Salt and pepper to taste
Pam

Put sauce, tomatoes, beans, corn, jalapenos, mushrooms, chili powder and cumin in crock pot. Add chili powder, Worcestershire and cumin and stir well.

Spray a skillet with Pam and bring to medium high heat. Saute bell peppers, onion, garlic and celery for 5-7 minutes to soften. Add garlic powder, onion powder, oregano, parsley and mix well. Then stir this mix into the crock with the tomato mixture. Add salt and pepper to taste. Cover and cook on low heat 4-6 hours

You could skip the step of sauting the pepper and onion mix, but I feel the texture is a whole lot better if you don’t ! If you don’t have a crock pot, you can use a regular pot on the stove, just add the onion mix to the pot with the tomatoes, bring all to a boil, and then simmer partially covered for 1-2 hours.

Crock pot, Dinner, Instructional, Italian, Videos

Lasagna (Crock Pot)

January 28, 2010 admin 2 Comments

Even traditional lasagna lovers like this one – and it is nice and easy to do. Start it at lunch time and have dinner ready 4 hours later. Take a look at my video below for instructions on how to layer it in your crock.

8 servings
275 calories per serving

1 lb. lean ground beef
2 c diced eggplant
1 jar Paul Newman’s marinara sauce
1/4 t red pepper flakes
¼ t garlic powder
¼ t onion powder
¼ t basil flakes
1 c water
15 oz part skim ricotta cheese
1 T chopped parsley
1/4 c Egg Beaters
1 c shredded parmesan cheese (not grated, shredded)
8 no boil lasagna noodles

Brown the ground beef in a heated skillet and drain off any fat and water. Stir in the pepper, sauce, onion powder, garlic powder, basil flakes, water, and eggplant. In a bowl combine the egg, cheeses and parsley. Place a layer of meat sauce on the bottom of a crock pot. I find my oval shaped on works the best here. Top with 2-3 noodles, nipping off the corners in order to get a nice fit. Add another layer of meat sauce and then one thick layer of the cheese mixture. Top with a final layer of noodles and then a final layer of meat sauce. Cover and cook on low 3-4 hours.

Here is a video of how to layer it up in the crock pot:

Beef, Dinner

Beef Stew

January 4, 2010 admin Leave a comment

There’s nothing like a hot bowl of stew on a cold night. This one is packed with goodness and tastes so very yummy !

4 servings
275 calories per serving

1 lb. lean steak (sirloin, London broil, filet, etc.) cut into 1 inch cubes
8 oz. sliced mushrooms
2 c green beans
2 large carrots, peeled and sliced
1 lb. potatoes, peeled and cut into 1 inch cubes (about 1 very large)
1 can (14 oz.) fat free beef broth
1 can (14 oz.) fat free beef gravy
¼ t garlic powder
1/8 t onion powder
Salt and pepper to taste
2 garlic cloves, minced
2 t olive oil

Heat pan to medium high heat and then add oil. When oil is hot, add beef. Sprinkle with garlic powder, onion powder, salt and pepper. Cook beef until browned on all sides, about 4 minutes. Add garlic and cook for another 5 minutes on medium heat, stirring occasionally. Add broth, gravy, and carrots. Bring to a boil. Then cover and cook 45 minutes on low heat. Add potatoes and cook another 30 minutes. Add green beans and cook a final 15 minutes.

Alternately, you can add all at once and crock pot this meal on low 5-6 hours – but the veggies will not be as crisp.