Crock Pot Collection: BBQ Chicken Breast...

BBQ-Chicken-Breast

Ingredients:

- 6 Chicken breasts (frozen or thawed)

- 1 bottle of bbq sauce (18-21oz)

Directions:

Place 6 chicken breasts (frozen or thawed) and one bottle of barbecue sauce (18-21 oz) into the crock pot. Cook on high for 4 hours or on low for 8 hours.

Serve over rice with your favorite vegetables or shred chicken and make burritos with your favorite toppings!

(not sure if that is the right picture but the closest I could find)

You're gonna love it!

submitted by Kenna Anderson

Healthy Green Enchiladas...

Healthy Green Enchiladas (Recipe from the Body For Life cookbook. They're delicious!)

Servings: 4  (makes 8 Enchiladas)Preparation Time: 50 minutes

Ingredients:
4 portions of chicken breast (about 1 lb)
4 green onions, sliced
2 Tbsp fresh cilantro, chopped
1 jalapeno, seeded and minced
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup reduced fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato diced
1 can of olives

Directions:
1. Preheat oven to 350. Lightly coat 9x13 pan with cooking spray.
2. Boil chicken and shred.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, about 5 minutes
4. Pour 2 cans of enchilada sauce into a medium boil and warm in the microwave, about 2 minutes. Dip each tortilla in the heated sauce and fill with 1/8 of the chicken mixture. Roll up and place seam-side down in the prepared baking dish.
5. Sprinkle cheese on top and pour the remaining heated sauce over enchiladas. Bake on 350 for 15 min.
6. Divide lettuce onto four plates and place two enchiladas on top. Top with salsa, sour cream, tomatoes, and olives.

submitted by Kenna Anderson

 

Crock Pot Collection: Honey Garlic Chicken...

Honey Garlic Chicken

Prep Time: 20min     Cook Time: 4 hours    Ready in: 4 hours 20min

Ingredients:

• 1 tablespoon vegetable oil
• 10 boneless, skinless chicken thighs
• 3/4 cup honey
• 3/4 cup lite soy sauce
• 3 tablespoons ketchup
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1 (20 ounce) can pineapple tidbits, drained with juice reserved
• 2 tablespoons cornstarch
• 1/4 cup water

Directions:

1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.

submitted by Jinan Hadnot

Crock Pot Collection: Whole Cranberry Chicken...

Whole Cranberry Chicken

Ingredients:

3-4 lbs. chicken pieces

1/4 c. dried minced onion

1 can (16 oz.) whole berry cranberry sauce

1 c. barbecue sauce

salt and pepper to taste

Directions:

Combine all ingredients in greased 5 1/4 to 5 quart crock pot. Cover and cook on high heat 4 hours or on low heat 6-8 hours. Makes 4-6 servings. 

*Do not use jellied cranberry sauce as it adds too much liquid.

submitted by Jinan Hadnot

Crock Pot Collection: Honey Mustard Pork Tenderloin

Honey Mustard Pork Tenderloin

Prep Time: 10 min.         Cook Time: 5-7 hours

Ingredients:

2 pork tenderloins, about 1 pound each

salt and pepper

1 small clove garlic, minced

4 tablespoons grainy Dijon mustard or country-style

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon cider vinegar or balsamic vinegar

1/2 teaspoon dried leaf thyme, crumbled

1 tablespoon cornstarch

1 tablespoon cold water

Directions:

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 5 to 7 hours, or on HIGH for 3 1/2 to 4 1/2 hours.  I place a meat thermometer in the tenderloin and keep an eye on the temperature rather than going strictly by time to avoid overcooking.  If you spray the glass of the the meat thermometer before putting it in the crock pot, it keeps the thermometer from fogging up and becoming impossible to read. 

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Serves 6.

submitted by Jinan Hadnot

Lentil Cookies...

Lentil Cookies

Ingredients:

• 1 cup (2 sticks) butter
• 1 cup brown sugar
• 1 egg
• 1 cup cooked mixed lentils, pureed
• 2 teaspoons vanilla extract
• 2 cups quick rolled oats

• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup chocolate chips
• 1 cup slivered almonds
• 1 cup pumpkin seeds

Directions:

Preheat the oven to 375 degrees F. Grease a sheet pan or two.

In a bowl of a stand mixer, cream the butter and sugar together until pale in color and then add the egg and mix well until incorporated. Stir in the lentil puree and vanilla extract, and continue to mix until combined. Add the oats, flour, baking soda, and salt, and mix until well combined. Finally, stir in the chocolate chips, almonds, and pumpkin seeds.

Drop the batter by spoonfuls onto the baking sheet and flatten with a fork. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.


I added some raisins too but I am sure you could change it up by adding coconut, changing to nuts. We liked them and not a lot of sugar.

For the Lentils - 1 cup lentils and 2.5 - 3 cups water boil for about an hour. Drain and let cool. They can be stored in the freezer for another batch.

submitted by Shirley Leyva

Crock Pot Collection: Pulled Pork Recipe...

Pulled Pork

Ingredients:

1   3-4 pound pork shoulder roast
1   tablespoon of Montreal Steak seasoning, McCormick (or some other meat seasoning)
1 1/2   large onions, sliced (I use sweet white onions)
1   bottle (18-ounce) hickory-flavor Bulls-Eye barbecue sauce ( or other favorite BBQ sauce)
1-2   cans (16 ounces each) Whole Cranberrry sauce
 Sandwich rolls or buns, split and toasted (optional)
Directions:

Sprinkle roast with steak seasoning and salt; set aside. In a 5 quart slow cooker, arrange onion slices.  Top with roast. In a medium bowl, combine barbecue sauce and cranberry sauce.  Pour over roast. Cover and cook on Low heat setting for 8 to 10 hours. Pull or shred roast to bite size pieces and serve.  (You may want to drain some of the juices first so it's not so liquidy)

** I used Pomegranate Chipotle BBQ sauce ( from Tastefully Simple) and some honey BBQ sauce. Then I only used 1 can of the jellied cranberry sauce. You can do it exactly as written or with some tweaks. It is very yummy!!

submitted by Shirley Leyva

Crock Pot collection: Beans

Beans

Ingredients:
- Pinto Beans
- 1 bunch cilantro
- 1 med. yellow onion
- 2-3 med tomatoes





Directions:
Fill beans up to half way of crock pot. Fill water two inches from top of crockpot. Chop all ingredients and add to beans. Season with salt to cover top of water. Same with pepper. Cover and cook high 4 hours or low 8 hours. Periodically taste broth and season with salt and pepper to taste. For best results cook low all day if possible and you can still refry after they cook in crockpot. To keep them healthy and low fat just smash them over the stove on low heat. If needed add 1 tbls oh milk to moistem beans. Taste good and is low fat high in protein and high in fiber.

(I am not sure if the picture is right, but it was the best I could find.)

submitted by Gina Velasco