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!!
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.
(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.
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
