crockpot

Fall is definitely here in Cleveland. Cooler mornings, apple picking, the smell of crisp leaves falling – yup, it’s definitely here. AND with Fall comes one of my favorite things – CROCK POT MEALS! I got a crock pot for a wedding shower gift back in March last year and haven’t used it more than 2-3 times, mainly because B believes that soup, chili (and other crock pot goodness) should only be cooked in the fall/winter. So this past week, I plugged in the slow cooker, opened some canned goodness and spent ten minutes putting together what became a fantastic meal waiting for me that night!

Do you want to enjoy a delicious AND nutritious (each serving is about 200 calories and low fat) meal this week? Then I suggest you try this out:

Crock Pot Chicken Santa Fe

(Adapted from Skinny Taste)

6 chicken tenderloins (or 3 chicken breast halves)
14.4 oz can diced tomatoes with mild green chilies
1 c canned corn
15 oz can black beans
14.4 oz can chicken broth
1/2 c chopped onions
1 tsp garlic powder
2 cloves garlic, finely diced
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
jalapeño slices (optional)
shredded cheddar cheese (optional)

Directions

Combine tomatoes, black beans, corn, tomatoes, chicken broth, onion, garlic powder, garlic, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and pepper and place on top of the mixture.

Cook in your slow cooker on low for 10 hours or on high for 6 hours. Before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Serve topped with jalapeño slices, cheddar cheese and over rice. Sorry the picture looks so horrible! I’m no photographer, but a bad photo is better than none, right?

What’s your favorite crock pot recipe? I’m looking for more! Plus, check out a few more I’ve bookedmarked, here.

I got a crockpot! I got a crockpot! I got a crockpot! (can you sense my excitement?)

A few months ago, B and I registered for a slow cooker (correct term… but that’s the only time you’ll hear me use it) at Macy’s. Here’s the model in case you’re interested. Well, one of my best friends got it for me for my wedding shower gift and I was super pumped to try it out. The review? Awesome! It was easy to clean, easy to use, and everything turned out great!

For one of my first recipes, I wanted something truly no fuss and healthy. This meant no searing any meat before using it, not toooo much chopping (I haven’t gotten my Mini-Chop yet from my registry:)) — something I could truly throw together before work and return home 12 or so hours later to eat. So when I found the Tuscan Turkey Sausage, Kale and Vegetable Soup recipe I was really excited to try it out — and it didn’t disappoint! See below for a fabulous, easy and healthy crockpot soup.

Tuscan Turkey Sausage, Kale and Vegetable Soup

adopted from RecipeGirl.com

Ingredients

One (12-ounce) package of turkey or chicken sausage, cut into 1/4-inch-thick rounds (I used Al Fresco Sweet Italian Style Chicken Sausage)
2 cloves garlic, minced
1 small onion, chopped
2 large carrots, peeled and roughly chopped
3 large celery stalks, chopped
1/2 medium bunch kale, stems removed, & leaves chopped (about 4 cups)
3 cups fat-free low-sodium chicken broth
One (15.5-ounce) can red kidney beans, rinsed & drained
One (15.5-ounce) can great Northern beans, rinsed & drained
One (14.5-ounce) can Italian seasoned diced tomatoes
1/2 cup dry red wine (or water)
1 tsp. dried basil
shredded Parmesan cheese, optional (I’m a huge cheese fan … I ended up using Romano because that’s what I had on hand)

Directions (it really is as easy as 1-2-3)

Chop all ingredients — chicken/turkey sausage, garlic, onion, carrots, celery and kale.
In a slow cooker, combine all chopped ingredients except Parmesan. Stir to combine.
Cover and cook on low until the vegetables are tender, 8-10 hours.

Yield: 6 servings (1 1/2 cups per serving)

* Nutritional Information (without Parmesan): calories 241, fat 5g (sat 5g & trans fat 0g), cholesterol 37mg, sodium 1,258mg, carbohydrates 31g, fiber 8g, protein 19g, calcium 158mg

* according to Recipe Girl