Clean Eating Recipes

In my constant struggle to lose weight and maintain the weight that I have lost, I am always on the lookout for easy to make, healthy recipes.  This year has been especially difficult to plan meals because my teenage daughters have jobs now and they leave for work around 4:45 needing to eat something before they head out.  Well, I don't get home from work until 4:15 (if I'm lucky).  My favorite way to handle that is to utilize the beloved Crock Pot I own.  However, my previous favorite recipes were not especially healthy!!  They were delicious, but not good for the waist.

Below are some of the dishes that I plan to make over the next week or two.  I thought I would share them with you so that if you are in the same boat as me, you won't have to spend a ton of time scouring the internet; you can find them in one place.... HERE!!!

This one comes from eatcleandiet.com and it looks fantastic!!

SLOW-COOKER MEXICAN CHICKEN

Nutritional Value

Calories: 481
Calories from Fat: 30
Total Fat: 4 g
Saturated Fat: 1 g
Total Carbs: 69 g
Fiber: 11 g
Protein: 42 g
Sodium: 565 mg
Cholesterol: 69 mg

Details

This spicy recipe comes from Kitchen Table community member Michelle. Here’s what she has to say about it: “This is a wonderful, healthy slow-cooker Mexican-style chicken. You can make this recipe spicier by adding jalapeños or other fresh chili peppers.”

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup / 240 ml black beans
• 1 cup / 240 ml corn kernels (fresh or frozen)
• 1 small jar salsa (your favorite variety)
• 1 Tbsp / 15 ml cumin
• 1 Tbsp / 15 ml chili powder
• 2 cups / 480 ml cooked brown rice

Preparation

Add to slow cooker: chicken breast, beans, corn, salsa, cumin and chili powder. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice.

This next recipe comes from thegraciouspantry.com

CLEAN EATING SLOW COOKER PINEAPPLE CHICKEN

(Makes 4 servings)

Ingredients:

1.            2 large chicken breasts, boneless and skinless

2.            1 (12 ounce) jar of your favorite clean salsa

3.            4 small raw zucchini, halved, quartered, then sliced (shredding works too)

4.            1/4 medium, fresh pineapple

Directions:

1.            Turn on slow cooker to the low setting and put in the chicken and salsa. Cook for about 4-6 hours. Slow cookers vary, so base the time on that. The chicken should fall apart easily when finished.

Shred the chicken using two forks and mix in your raw zucchini and fresh pineapple.

And last but not least, this recipe comes from cleaneatingmag.com

SLOW COOKER CHICKEN BARLEY STEW

Serves: 8

1. INGREDIENTS:

2.32 oz low-fat, low-sodium chicken broth

3.1 tbsp garlic, minced

4.1 tsp garlic sea salt

5.1/2 tbsp thyme

6.1/2 tbsp basil

7.1/2 tbsp cilantro

8.1/4 tbsp dill

9.2 bay leaves

10.         1/2 tbsp fresh ground black pepper

11.          12 oz boneless, skinless chicken breast, cubed (uncooked)

12.         1/2 cup uncooked black-eyed peas, rinsed and picked through

13.         1/2 cup barley

14.         1 medium sweet onion, cubed

15.         20 oz potatoes, peeled and cubed

16.         10 oz carrots (3 large), peeled and cut into 1/2-inch slices

17.         8 tbsp low-fat sour cream (optional)

INSTRUCTIONS:

1. Fill a slow cooker with broth, 8 oz water, garlic, herbs and pepper. Add chicken, peas and barley, then layer onion, potatoes and carrots overtop. Liquid should just cover vegetables. Do not stir.

2.Allow to simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp sour cream, if desired.

Nutrients per serving (1 cup chicken barley stew without sour cream): Calories: 230, Total Fat: 2.5 g, Sat. Fat: 0.5 g, Carbs: 3 g, Fiber: 5 g, Sugars: 4 g, Protein: 21 g, Sodium: 240 mg, Cholesterol: 40 mg

I will post my reviews after I've tried each of these.  But, please feel free to leave a comment or a link to some of your favorite, easy to make dinners!!!

Julie