crockpot
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts

Crockpot Stuffed Peppers



These stuffed peppers are a go-to for a practically no prep meal option for those busy weeks!  Just mix up the ingredients, stuff into the peppers and turn on the crockpot!  The flavors are delicious and comforting, and the presentation is so impressive even guests will never know you barely put any effort into it! Recipe cred totally goes to my longtime friend, Katie Beisel.

Crockpot Stuffed Peppers

21 Day Fix container fulfillment: 
1 RED
1 GREEN
1 BLUE

Prep time – 10 minutes
Cook time – 3 hours

Ingredients:
  • 6 large bell peppers (I used a variety of colors)
  • 1 lb. lean ground beef (go for leanest possible; it will be less greasy)
  • ½ cup onion, chopped (you can buy prepackaged in the veggie section…this saved me a lot of tears)
  • 14 oz. can Italian style diced tomatoes, drained
  • 1 cup uncooked brown rice 
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 ½ cup shredded cheese, divided 
  • ¼ cup water (for bottom of slow cooker)

Instructions:

1. Cut off top of the peppers and scrape out the seeds and membranes – set inside crockpot
2. Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper and 1 cup of cheese (optional). Stuff each pepper with mixture.
3. Cook on HIGH for 2-1/2 - 3 hours until peppers are tender and ground beef is cooked throughout.
4. About 15 minutes before serving, sprinkle cheese on top and let it melt.
5. Top with Greek yogurt and Enjoy!

 

TIP: Let excess water drain out of the pepper before plating them when you remove them from the crockpot.
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Twice Baked BBQ Chicken Sweet Potatoes


This meal idea came to me in a moment of panic when we were delayed getting back from vacation and came home to a house devoid of food!  No time to meal plan for the week, no grocery store trip planned, exhausted and tired of going out to dinner, I opened the pantry and freezer and hunted up some ingredients to see what I could throw together for dinner for the week.  I found a bag of frozen chicken tenderloins, a couple sweet potatoes, and a bottle of clean BBQ sauce.  I think we have a winner!  

The next morning I tossed the frozen chicken into the crock pot and cooked for 3 hours. Around lunchtime, when the chicken was done, I microwaved the sweet potatoes till they were almost soft, shredded the chicken and added the BBQ sauce, all while my girls were eating their PB&J.
Dinner time came around and I simply cut the sweet potatoes in half, scooped the BBQ chicken on top, and baked till it was all toasty and the flavors had a chance to meld.  

Sweet, savory, healthy, delicious comfort food!  

Twice Baked BBQ Chicken Sweet Potatoes
makes 4 servings

21 Day Fix container fulfillment for 1 sweet potato boat:
1 YELLOW 
1 RED
serve with a side of mini bell peppers (1 GREEN)


Ingredients:
  • 8 frozen boneless, skinless chicken tenderloins
  • 3 large sweet potatoes
  • natural BBQ sauce, such as Famous Dave's 

Instructions: 

Toss chicken tenderloins tossed into the crock pot and cover about 1/3 of the way with low sodium chicken broth.
Sprinkle with garlic powder, onion power (powder, not salt!), fresh ground black pepper, and sea salt or pink Himalayan salt.
Cook on HIGH for 3 hours.
Remove, shred, and add BBQ sauce.


   

















Scrub sweet potatoes and stab with a knife all over.  Place on a microwave-safe plate and microwave on HIGH for about 15 min.
Cut in half, lengthwise, and fluff up the flesh with a fork.
 

Preheat oven to 375 degrees.  
Spray a Pyrex dish with Pam with Olive Oil, and place the sweet potatoes inside.  
Spoon the BBQ chicken on top. 
Bake for 30-45 min.
Drizzle with BBQ sauce before serving.



TIP: This made enough for two dinners, so I divided the sweet potato boats into two small Pyrex dishes, 3 halves in each, so I could bake them individually on the day I needed them.  This made them freshly baked instead of heated back up in the microwave.  



Enjoy!
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Creamy Stuffed Peppers


These creamy stuffed peppers are so sneaky!  Why??  Because the source of the creaminess comes from protein-packed ricotta cheese!  If you're following the 21 Day Fix nutritional plan, this is music to your ears!  You get rich flavor without sacrificing!  

Creamy Stuffed Peppers

21 Day Fix container fulfillment for 1 pepper:
1 RED
1 GREEN
1/2 BLUE

Ingredients:
  • 6 large bell peppers of varying colors
  • 1 lb turkey sausage
  • 15 oz container ricotta cheese (about 1-1/2 c)
  • 1 c spinach, chopped
  • ½ c shredded Parmesan cheese
  • ½ t garlic powder
  • ¼ t crushed red pepper
  • Himalayan salt & fresh ground pepper 
  • Shredded mozzarella to top 

    Instructions: 

     Brown turkey sausage over medium-high heat until cooked through.  Drain the excess fat and transfer meat to a medium mixing bowl. Add the ricotta and mix thoroughly to coat.  Add the raw spinach to the mixture along with the Parmesan and seasonings.    







Cut the tops off of the bell peppers, dump out the seeds, then reach inside and carefully tear out the ribs.  I love using this tool to get a nice, even cut.  It makes the job faster and easier!




Spray the inside of your crock-pot insert with Pam with Olive Oil and place the peppers inside.  It will be a tight squeeze!  

Spoon the mixture into the peppers, splitting it evenly between the six of them.  Add 1/4 cup of water to the bottom of the crock-pot and set on HIGH for 2-1/2 - 3 hours.  





Top with mozzarella cheese and replace the lid for 5-10 min just to melt the cheese. 





ENJOY!




  
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Mexican Seasoning





You know those little 1 oz packets of Mexican seasoning?  The ones loaded with tons of sodium and possibly a few other unwanted ingredients?  Well, this recipe will rival anything you can pour out of a packet, but this time you'll know exactly what you're getting - a ton of flavor without all the salt!  Whew!  
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Beef and Butternut Squash Stew (Crockpot version)




The very best part of this recipe, besides the fact that it is a hearty comfort food, is that the butternut squash has the flavor of a sweet potato, but the nutritional values of a veggie!  It's sweet, colorful, and delicious!  Add in the convenience of the crockpot cooking method and this easily becomes a family favorite!  Put it on before you leave for work, then toss in the veggies when you walk in the door!  This is actually the first dish I have experimented with butternut squash, and that's all it took to get totally hooked!

Beef and Butternut Squash Stew (Crockpot version)

21 Day Fix container Fulfillment:
1 GREEN
1 RED


Ingredients:

  • 1.5 lbs raw lean beef stew, boneless, 2″ cubes
  • 1 medium onion, diced
  •  4 cloves garlic, crushed
  • 1 bay leaf
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1 cup low-sodium organic beef broth
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 medium tomatoes, diced
  • 1/2 a butternut squash, cubed


Instructions:

Trim fat off meat and cut into 2” cubes. Add to crock pot with onion, garlic, seasonings, and broth. Cook on LOW for 6 hours.












Add bell peppers, tomatoes, and squash. [I cut the butternut in half, long-ways, then slice, then cut off the rind and cube the flesh.]












Cook on LOW an additional 1 – 1-1/2 hours.
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Spicy Crock-pot Sweet Potatoes



When it comes to carbs, they are not all created equal!  Sweet potatoes are one of the best healthy choices in the carb category.  They have twice the fiver, twice the calcium and over 1,300 times the Vit A than white potatoes.  They are also an anti-inflammatory!  Combine that with a rich sweet flavor and add a savory kick and I'd say you have a winner!  This recipe makes a huge batch, so it's the perfect side dish for a large gathering!   
Spicy Crock-pot Sweet Potatoes

 Ingredients

  • 4 large sweet potatoes
  • 3 Tablespoons olive oil
  • 1 teaspoon paprika
  • 2 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cyan pepper

Instructions

 Insert crock-pot liner to save yourself some scrubbing!
Peel sweet potatoes, and cut into 1-1/2" - 2" cubes.
Mix spices and olive oil together and drizzle about 1/3 of the mixture over sweet potatoes, stirring well to coat.  Add another tablespoon or so and mix again.  Repeat a third time.  This will ensure even coverage.  
Place the lid on and cook on HIGH for 4-5 hours, stirring about halfway through the cook-time. 
The potatoes are done when they are completely softened.  In fact, feel free to mash them slightly.  
Serve hot!
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