Layla
I just got a crock pot. I don't know how to cook (I am learning) because I never learned how growing up. Not something I am proud of. Anyway I just got a crock pot as a gift and I would like to start using it so we can stop eating out and save some money. Can anyone share some easy, HEALTHY, crock pot recipes. I don't really want to use a lot of canned soups. A lot of meat and veggies is what I need.
Thanks!
Answer
Shredded Barbecue Beef --
.INGREDIENTS
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 (3 pound) fresh beef brisket*, halved
3 tablespoons liquid smoke (optional)
1 tablespoon hot pepper sauce
1 (18 ounce) bottle barbecue sauce
12 sandwich rolls, split
..DIRECTIONS
1.Combine the celery salt, garlic powder and onion powder; rub over brisket. Place in a 5-qt. slow cooker. Combine liquid smoke if desired and hot pepper sauce; pour over brisket. Cover and cook on low for 6-8 hours or until the meat is tender.
2.Remove roast and cool slightly. Strain cooking juices, reserving 1/2 cup. Shred met with two forks; place in a large saucepan. Add the barbecue sauce and reserved cooking juices; heat through. Serve about 1/3 cup meat mixture on each roll.
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Slow Cooker Pepper Steak --
.INGREDIENTS
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
..DIRECTIONS
1.Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2.Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3.Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Stuffed Green Bell Peppers --
INGREDIENTS
1 can (15-oz.) red kidney beans, drained and rinsed
1 package (10-oz.) frozen corn
1 can (14 1/2 -oz.) diced tomatoes
1/4 cup salsa
1/4 cup onion, chopped
1 1/2 cups cooked rice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded
DIRECTIONS
Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6Â8 hours (HIGH: 3Â4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Autumn Squash Casserole
INGREDIENTS
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
DIRECTIONS
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
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Vegetable Paella
INGREDIENTS
140g (5oz) frozen chopped spinach, thawed and drained
450g (1lb) long grain rice
1ltr (13/4 pt) vegetable stock
1 green pepper, deseeded and chopped
1 medium tomato, sliced into wedges
1 medium onion, chopped
1 medium carrot, chopped
1-2 cloves garlic, crushed
15ml (1tbsp) flat leaf parsley, chopped
3ml (1/2 tsp) saffron threads
2.5ml (1/2 tsp) salt
2.5ml (1/2 tsp) freshly ground black pepper
1 x 390g can artichoke hearts, quartered, rinsed and well drained
115g (4oz) frozen peas
DIRECTIONS
Combine the spinach, rice, vegetable stock, green pepper, tomato, onion, carrot, garlic, parsley, saffron, salt and black pepper in the Slow Cooker. Mix thoroughly. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours). Add the artichoke hearts and peas to the Paella 15 minutes before serving. Mix thoroughly to combine and replace the lid.
Shredded Barbecue Beef --
.INGREDIENTS
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 (3 pound) fresh beef brisket*, halved
3 tablespoons liquid smoke (optional)
1 tablespoon hot pepper sauce
1 (18 ounce) bottle barbecue sauce
12 sandwich rolls, split
..DIRECTIONS
1.Combine the celery salt, garlic powder and onion powder; rub over brisket. Place in a 5-qt. slow cooker. Combine liquid smoke if desired and hot pepper sauce; pour over brisket. Cover and cook on low for 6-8 hours or until the meat is tender.
2.Remove roast and cool slightly. Strain cooking juices, reserving 1/2 cup. Shred met with two forks; place in a large saucepan. Add the barbecue sauce and reserved cooking juices; heat through. Serve about 1/3 cup meat mixture on each roll.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Slow Cooker Pepper Steak --
.INGREDIENTS
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
..DIRECTIONS
1.Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2.Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3.Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Stuffed Green Bell Peppers --
INGREDIENTS
1 can (15-oz.) red kidney beans, drained and rinsed
1 package (10-oz.) frozen corn
1 can (14 1/2 -oz.) diced tomatoes
1/4 cup salsa
1/4 cup onion, chopped
1 1/2 cups cooked rice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded
DIRECTIONS
Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6Â8 hours (HIGH: 3Â4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Autumn Squash Casserole
INGREDIENTS
1 stick of butter, melted
1 onion, chopped
5 lbs butternut squash, peeled and cut into 1/2 inch pieces
1 1/2 cups orange juice
1/2 cup maple syrup
1 tsp cinnamon
DIRECTIONS
Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Vegetable Paella
INGREDIENTS
140g (5oz) frozen chopped spinach, thawed and drained
450g (1lb) long grain rice
1ltr (13/4 pt) vegetable stock
1 green pepper, deseeded and chopped
1 medium tomato, sliced into wedges
1 medium onion, chopped
1 medium carrot, chopped
1-2 cloves garlic, crushed
15ml (1tbsp) flat leaf parsley, chopped
3ml (1/2 tsp) saffron threads
2.5ml (1/2 tsp) salt
2.5ml (1/2 tsp) freshly ground black pepper
1 x 390g can artichoke hearts, quartered, rinsed and well drained
115g (4oz) frozen peas
DIRECTIONS
Combine the spinach, rice, vegetable stock, green pepper, tomato, onion, carrot, garlic, parsley, saffron, salt and black pepper in the Slow Cooker. Mix thoroughly. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours). Add the artichoke hearts and peas to the Paella 15 minutes before serving. Mix thoroughly to combine and replace the lid.
Help!! who i good with healthy recipes?
Lauren
Hi.. im looking for just a day plan for healthy meals? can someone just give me a healthy meal for breakfast lunch and dinner? Thank you :)
Answer
Breakfast: Oatmeal made with water or skim milk
or
A fresh fruit salad
Lunch:
Fresh salad sandwich, made on wholemeal or rye
Or
A large salad, use as many vegetables as you can to get the maximum amount of vitamins and minerals
Dinner: A lean meat source, skinless chicken breast, lean steak, lean lamb etc, have a large steamed vegetable dish to go with it. Grill the meat to make it healthier
or
a stir-fry of vegetables, served with brown rice, you can cook some rice ahead of time and re-heat in the microwave
Also add a couple of pieces of fruit for the day
and a glass of skim milk
If your trying to lose weight, avoid avocado's and bananas
Good luck
Breakfast: Oatmeal made with water or skim milk
or
A fresh fruit salad
Lunch:
Fresh salad sandwich, made on wholemeal or rye
Or
A large salad, use as many vegetables as you can to get the maximum amount of vitamins and minerals
Dinner: A lean meat source, skinless chicken breast, lean steak, lean lamb etc, have a large steamed vegetable dish to go with it. Grill the meat to make it healthier
or
a stir-fry of vegetables, served with brown rice, you can cook some rice ahead of time and re-heat in the microwave
Also add a couple of pieces of fruit for the day
and a glass of skim milk
If your trying to lose weight, avoid avocado's and bananas
Good luck
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