Slow Cooker Marinara Chicken and Vegetables 2 pounds boneless, skinless chicken breasts 4 cloves garlic, peeled and crushed 4 tomatoes, chopped or one 14.5-ounce can low-sodium tomatoes, drained 4 medium ribs celery, diced (1 cup) 1- Place all ingredients in a crockpot 2 - Cook for 6 hours on low 2 small zucchini, diced (2 cups) 1 bell pepper, cored, seeded, and diced One 18-ounce jar low-sodium marinara sauce 1 tsp dried basil 1 tsp dried thyme 3 - If desired, serve over brown rice or whole grain pasta
Chicken Stew with Butternut Squash and Quinoa Prep Time: 15 minutes Cook Time: 4-8 hours 1 whole. butternut squash, peeled, seeded & chopped into ½ inch pieces (or just buy the pre-cut box from your grocery store) 3.5 cups chicken broth 1.5 lb. boneless, skinless chicken breast, cut into ½ inch pieces 1 tbsp olive oil 1 medium yellow onion, finely chopped ½ tsp salt 4 cloves garlic, minced 1.5 tsp dried oregano 1 can (14 oz) petite diced tomatoes 2/3 cup uncooked quinoa* 3/4 cup pitted and quartered kalamata olives Freshly ground black pepper, to taste 1. Pour broth into crock pot and add quinoa. Stir to mix up quinoa 2. Add in all remaining ingredients, except parsley 3. Turn on slow cooker for 4-8 hours, stirring occasionally 4. Add parsley and serve *substitute brown rice for quinoa if you prefer; just add the cooked rice at the end before serving.
Slow Cooker Chicken Tortilla Soup Ingredients 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes 2 cups frozen whole-kernel corn, thawed 2 cups fat-free, no-salt-added chicken broth 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1/4 cup finely chopped onion 1 teaspoon sugar 1 teaspoon ancho chili powder 2 medium garlic cloves, minced 1/4 teaspoon salt 2 6-inch corn tortillas, cut into 1/4-inch-wide strips, and 1 6-inch corn tortilla, torn into pieces, divided use 2 to 4 tablespoons snipped fresh cilantro 1/4 cup finely chopped avocado 1/4 medium red bell pepper, cut into matchstick-size strips Directions 1. In the slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, ancho powder, garlic, and salt. Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours. 2. Meanwhile, preheat the oven to 350 F. 3. Arrange the tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes, or until crisp. Transfer the baking sheet to a cooling rack. Let the strips stand for about 15 minutes, or until cool. Transfer to an airtight container and set aside. 4. When the soup is ready, transfer 1 cup to a food processor or blender. Stir in the tortilla pieces. Let the mixture stand for 1 minute so the tortilla pieces soften. Process until smooth. Stir the mixture into the soup. Stir in the cilantro. 5. Ladle the soup into bowls. Sprinkle with the avocado, bell pepper, and reserved baked tortilla strips. Cook's Tip: Adding the processed soup and tortilla mixture to the rest of the soup gives the finished product more body and distributes the tortilla flavor.
Clean Eating Slow Cooker Brownies Cook Time: 4-4 1/2 hours Servings: 32 brownies 1 cup whole wheat pastry flour 4 egg whites ½ cup cocoa powder, unsweetened 6 ounces unsweetened Baker s Chocolate (6 squares) 1-1/2 teaspoon baking powder 1 tablespoon coconut oil 3/4 cup apple sauce, unsweetened 1/2 cup walnuts (optional) Olive oil in an oil sprayer 2 medium, ripe bananas, mashed 1 cup honey Line the bottom of your slow cooker with parchment by placing the slow cooker liner on a piece of parchment, drawing a line around the base and cutting out. After inserting the liner, spray the entire inside with an oil sprayer. In a large mixing bowl, blend the flour, cocoa powder and baking powder with a whisk. In the microwave (microwave safe bowl), melt the Baker s chocolate for 2 minutes, and then in 30 second intervals, stirring between each one until the chocolate is melted. Stir the oil into the chocolate. In a separate large mixing bowl, blend the apple sauce, mashed bananas, honey, egg whites, and melted chocolate. Combine well with the whisk. Pour into slow cooker liner and cook for 4 hours. A knife inserted into the middle should pull out clean. If not, continue to cook without the lid for an additional 1/2 hour. To remove, run a knife around the edge of the liner and flip upside down onto a clean surface. The brownie should slide right out. Allow to cool. Slice and serve.
Brown Rice Primavera Prep: 20 minutes Cook: 2 1/2 3 hours Ingredients 1 medium eggplant (about 1 pound), peeled if desired and cubed 2 medium red and/or yellow sweet peppers cut into think bitesize strips 2 medium zucchini, halved lengthwise and cut unto 1/2-inch pieces (2 1/2 cups) 1 14.5-ounce can diced tomatoes with garlic, basil, and oregano, drained 1 medium onion cut into thin wedges 1 14-ounce can vegetable broth 1 cup instant brown rice 2 cups crumbled feta cheese (8 ounces Directions 1. In the slow cooker, combine eggplant, zucchini, and onion. Pour broth over mixture in cooker. Cover and cook on high-heat setting (do not use low-heat setting) for 2 to 2 1/2 hours. 2. Stir in sweet pepper, tomatoes and uncooked brown rice. Cover and cook for 30 minutes more. Sprinkle individual servings with feta cheese.