Tag Archives: crock pot

Cuban Picadillo in the Crock Pot

Posted on 30. Jan, 2013 in Food

Picadillo, a flavorful Cuban dish made with ground beef (or turkey) and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family’s favorite weeknight meals.  Trust me on this one, if you want a recipe the whole family will love, this is it! It’s inexpensive, kid-friendly, freezer friendly and gluten-free. It‘s even better since the lean beef cooks longer and becomes very tender the longer it simmers.  This makes a lot, so you’ll get several meals out of it. We serve it over brown rice or quinoa.

Anytime you use ground beef in the crock pot, you’ll need to brown it first on the stove. Since the skillet is already out, I threw the onions, peppers and garlic in with the meat to let the flavors bloom.

If you want to prep this the night before, the meat is fully cooked, so you can add all the ingredients into the crock pot, then refrigerate. The next morning plug it in and go to work, or go on with your day. When you come home, you’ll just have to make some rice and a salad and dinner is ready!

By the way, lean beef is the meat of choice for this dish in my house, but you can also use lean bison or ground turkey if desired. Raisins are commonly added to this dish, but we prefer this without.

 Slow Cooker Picadillo

Servings: 11 • Size: 1/2 cup • Old Points: 4 pts • Weight Watchers Points+: 4 pts

Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g

Sodium: 237 mg (without the salt)

Ingredients:

2 1/2 lbs 93% lean ground beef (or turkey)

1 cup minced onion

1 cup diced red bell peppers

3 cloves garlic, minced

1/4 cup minced cilantro

1 small tomato, diced

8 oz can tomato sauce

1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives

1 1/2 tsp ground cumin

1/4 tsp garlic powder

2 bay leaves

kosher salt and fresh pepper, to taste

Directions:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.

Makes about 5 3/4 cups.

 

Weekly Tips for March 19, 2012

Posted on 18. Mar, 2012 in Uncategorized

How do you go from Mach 7 to doing nothing? Easy, just tell yourself you are going to do it and plan it!  It took some doing but after two very long weeks, this body did nothing today and feel fabulous for it. There was lots of laying in bed until noon, watching brainless television (Does anyone really believe the Housewives of Orange County are real?), napping and listening to the rain and wind.  It is not easy to take time for yourself, but this is your homework for the next week. It may not be a whole day, but find some time at least an hour and take it!  Report back and share your new outlook. (more…)

Meatless Monday – Enchilada Casserole in the Slow Cooker

Posted on 18. Mar, 2012 in Food

Whip together this vegetarian enchilada casserole, put it in your slow-cooker and come home to an easy dinner.

Ingredients

3 tablespoons diced green chiles, divided

1/2 cup salsa

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

1 (15-ounce) can black beans, rinsed and drained

1 (11-ounce) can corn with red and green peppers, drained

1 (10-ounce) can enchilada sauce

1/2 cup egg substitute

1 (8 1/2 ounce) package corn muffin mix

2 tablespoons chopped bottled roasted red bell peppers

1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese

6 tablespoons low-fat sour cream or fat free greek yogurt

1 1/2 teaspoons thinly sliced fresh cilantro

Preparation

1. Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.

2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.

3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.

 

Creamless Broccoli Cheese Soup in the Crock Pot

Posted on 29. Jan, 2012 in Food

This is more of a slam bam recipe than accuracy. Just kind go with it.

 Ingredients:

3 skinless boneless chicken thighs or breasts (fresh, not frozen or cooked)

2 cups of frozen broccoli (Next time I would up this to 3 cups for more broccoli taste)

4 cups of low sodium chicken broth

2 cups of partially cooked butternut squash cubes

4-6 oz of cheese curds

2 cups of grated low fat Mexican cheese

2 tablespoons of crushed garlic

2 teaspoons of corn starch

Here is how I threw it together/Directions:

Spray bottom of crock pot with nonfat cooking spray.

Place chicken in bottom of crock pot.

Pour in broccoli.

Cover with chicken broth.

Stir in 1/2 of cheese curds, garlic and salt and pepper for taste.

Place crock pot on HIGH for 2 hours.

Keep stirring about every hour.

After 1 hour add cup of grated cheese and rest of curds.

At 4 hour mark, take out chicken and shred with fork.

Reduce heat on crock pot to LOW.

While chicken is out, mix 1/2 cup of water with 1-2 teaspoons of corn starch. Once mixed with no lumps, slowly pour into soup while mixing with beaters on low. This will cause soup to thicken.

Add chicken back to soup and add one more cup of cheese.

Mix all together and let sit on for 1 more hour on LOW.

The consistency reminds of me chicken verde but more orange than green.

After total of approximately 4.5 hours, serve and enjoy.

Weekly Tips for January 23, 2012

Posted on 22. Jan, 2012 in Uncategorized

My purpose in chatting, blogging, and posting on this site is NOT to convince you to go vegetarian, to tell you that you need to lose weight, or to say that you need to live like me.

My biggest wish IS that you will take some of the things that I share and use them to educate yourself and make the choices that work for YOU. I HOPE everyone becomes their own health advocates and become the healthiest version of themselves possible. You CAN do it and I am always here for comments, questions, venting and new ideas!  Now, onto this week’s tips….

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Chicken & Black Beans in the Slow Cooker

Posted on 22. Jan, 2012 in Food

Skinny Crock Pot posted this great easy dinner.

Cook Time: 4 hours &  Servings: 4 (more…)

Balsamic Chicken in the Slow Cooker

Posted on 17. Jan, 2012 in Food

Balsamic Chicken
From Skinny Ms. Slow Cooker.

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Tips for Week of November 14, 2011

Posted on 14. Nov, 2011 in Uncategorized

The Holidays are coming! The Holidays are coming! Here comes Thanksgiving aka “5000 calorie meal”, Hannauka, Christmas, New Years, Work Parties, Cookie Parties, Sleigh Rides, New Year’s Eve and every kind of Football and/or Bowl Party.  How do you compete with all of this craziness and maintain your health, fitness and nutrition? This week’s tips are here for you and to keep those extra pounds away from your hardworking 2011 body! (more…)

Chicken with Mushroom Gravy

Posted on 02. Oct, 2011 in Food

When you want something rich with gravy, there are few things that will satisfy that craving except for, well…. gravy! But the fat content is a bit tough on the waistline. So we came up with a recipe that will love your hips AND satisfy your cravings, Chicken with Mushroom Gravy(more…)

Weekly Tips for September 12, 2011

Posted on 12. Sep, 2011 in Uncategorized

Another long weekend thanks to the Yuma worker who sent most of southern California into a blackout for 12 hours last week. This sent moms wondering last week, do you have an Emergency Kit ready and accessible? What would you do if there was an earthquake, blackout, tornado, tsunami? A kit should have a number of items, click here for details(more…)