Know any healthy crockpot recepies?

Answer 1

FAVORITE POT ROAST
3-4 lb beef rump or chuck roast
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. seasoned pepper
1/4 tsp. paprika
1 tbs. instant minced onion
1 cup beef bouillon

Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika. In slow-cooker combine seasoned beef with onion and bouillon. cover and cook on low 8-10 hours or until meat is tender. Remove from pot; slice. Makes 6-8 servings. If gravy is preferred, thicken juices with flour dissolved in a small amount of water after removing meat from pot. If desired, vegetables such as potatoes, carrots, small white onions, celery, or turnips may be added with bouillon and cooked the same time as meat.

Answer 2

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Mild Chopped Green Chilies (leave these out if you don't want it to be spicy)
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all the ingredients into the crock pot. Mix and cook low 4-6 hours or on high for 2-3 hours.

Answer 3

Vegetable Bean Soup.

1/2 cup of diced celery
1/2 cup of diced carrots
1/4 cup of diced bell peppers
1/4 cup of fresh finely chopped spinach
1/2 cup of finely chopped onions
2 garlic cloves - finely chopped
1 can of low sodium vegetable stock
1 can of crushed tomato's
2 tablespoons of Extra Virgin Olive Oil
3 1/2 cups of Poland Springs
1 can of white navy beans (added for last 2 hours of cooking)

1 pinch of dried oregano
1 tablespoon of coarse black pepper.
a tiny pinch of crushed red pepper(optional)
3 bay leaves


Salt to taste.(I use only real sea salt)

I add whole fresh vegetables from the market - whatever is in season and local. (broccoli - cauliflower - etc)
Leave these Veggies in for the first 6 hours of cooking, then remove and discard.

Let all of the ingredients (except beans) cook for the first 6 hours on the high setting.
Remove the whole veggies
Add the Beans
Let cook an additional 2 hours on high setting.

Enjoy.

You can also add diced potatoes or squash.

Answer 4

I always make soup in mine:

I like my minestrone soup recipe. There are rally no measurements needed, just use your own judgement. I put cabbage, kidney beans (dark and light), carrots, celery, noodles (shells or ditali), tomatoes (canned), vegetable broth, leeks, onions, and shallots.

Put everything in the crockpot and put on low for about 2 hours, high for about 1. I hope this helps! Good Luck!

Answer 5

those are fairly solid. I upload somewhat some pepper to those and that they are dazzling!!! I additionally use rooster broth somewhat of water. sluggish Cooker rooster and Dumplings factors 4 skinless, boneless rooster breast halves 2 tablespoons butter 2 (10.seventy 5 ounce) cans condensed cream of rooster soup a million onion, finely diced 2 (10 ounce) programs refrigerated biscuit dough, torn into products guidelines place the rooster, butter, soup, and onion in a sluggish cooker, and fill with sufficient water to hide. hide, and cook dinner for 5 to 6 hours on extreme. approximately half-hour earlier serving, place the torn biscuit dough interior the sluggish cooker. cook dinner till the dough is not any longer uncooked interior the midsection.

Answer 6

I saw Emeril cook a chicken in crock pot.

Put salt and pepper on chicken
add onions, celery. garlic and fresh thyme
Squeeze juice of 1 lemon over chicken and put lemon in pot.
Cook for 6 hours

This looked really good and healthy.
Have not tried it, but I will..

Answer 7

definatley check out crockpot.com - there's bound to be healthy recipes there. but as for some of my own .. any pot roast with veggies is an easy, healthy meal.

Answer 8

Here are a few links. I hope they help.

Answer 9

Pasta with Eggplant Sauce
Serving Size : 6

1 medium eggplant
1 medium onion, chopped
1/2 green peppers, chopped (optional)
1 (28 ounces) can Italian-style tomatoes, cut up
1 (6 ounces) can Italian-style tomato paste
1 (4 ounces) can sliced mushrooms, drained or 1/2 cup
Fresh mushrooms, sliced
2 cloves garlic, minced
1-2 tsp sugar (optional)
1/4 cup dry red wine
1/4 cup water
1 1/2 tsp dried oregano, crushed
1/2 cup pitted kalamata olives or pitted ripe olives, sliced
2-4 Tbs snipped fresh parsley
4 cups hot cooked penne pasta
1/3 cup parmesan cheese, grated or shredded
2 Tbs toasted pine nuts (optional)
Salt and pepper

Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3 to 5 quart crockpot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano. Cover and cook on low-heat setting for 7 to 8 hours or on high- heat setting for 1 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. Garnish with toasted pine nuts.
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Chicken with Rice & Asparagus

1 1/2 to 2 pounds boneless chicken breasts or tenders
1 1/2 cups converted rice
1 cup chicken broth or bouillon
1 bag frozen artichokes or asparagus, or combination (8 to 12 ounces)
1 can cream of chicken & mushroom soup or cream of chicken

Rinse chicken and pat dry; cut into bite-size pieces
Spray crockery with non-stick cooking spray. Place rice in crockery; add broth. Place chicken on rice; top with vegetables then spoon soup over the top. Cover and cook for 6 to 7 hours; check rice and stir about an hour before done (rice will be mushy if overcooked). Serves 6 to 8.
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Clam Chowder
Serving Size : 10

5 cans (10-3/4 ounces each) condensed reduced-fat cream of potato soup, undiluted
2 cans (12 ounces each) evaporated skimmed milk
2 cans (10 ounces each) whole baby clams, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
2 cans (4 ounces each) tiny shrimp, rinsed and drained
3/4 cup crisp-cooked and crumbled bacon (about 1/2 pound) or imitation bacon bits
Lemon pepper to taste
Oyster crackers

Combine all ingredients except crackers in slow cooker. Cover; cook on LOW 3 to 4 hours, stirring occasionally. Serve with oyster crackers.
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Eggplant and Artichoke Parmigiana

1 25-oz jar of roasted garlic pasta sauce (Classico, for example)
½ tsp white pepper
1 1-lb eggplant
1 9-oz package of frozen artichoke hearts, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 tbsp chopped parsley
1 tbsp chopped oregano
4 cups cooked angel hair pasta
¼ cup shredded Parmigiano-Reggiano cheese

The Night Before
Slice eggplant into ¼-inch-thick pieces. (If desired, peel away the skin, salt the eggplant slices, wait 30 minutes, then wipe the salt and dark liquid off with a damp cloth.) Cut eggplant slices into smaller pieces. Mix pasta sauce and white pepper.

Spoon ½ cup pasta sauce mixture into bottom of slow cooker. Layer half of eggplant pieces over the pasta sauce, followed by half of the artichoke hearts, followed by half of the mozzarella cheese.

Add another ½ cup of pasta sauce mixture, followed by remaining eggplant pieces, followed by remaining artichoke pieces, followed by remaining mozzarella cheese. Top with remaining pasta sauce. Sprinkle with parsley and oregano. Cover and refrigerate.

The Next Morning
Cook on low for 6 to 8 hours, keeping the lid on the entire time.

Serve over angel hair pasta. Garnish with Parmigiano-Reggiano cheese. Serves 4-6.

Notes Layer items in the exact order that the recipe describes.

Answer 10

this links will help

http://www.cookingcache.com/cat/crockpot_recipes

http://www.tastycrockpotrecipes.net/