Slow-Cooker Chicken Shawarma Sandwiches

In Little Rock, Layla's Gyros is one of our favorite places. I always get the chicken shawarna sandwich. These were so yummy! I really think I will end up making these a lot now. Yum!

1 tbsp allspice
2 tsp oregano
2 tsp kosher salt
1 1/2 tsp garlic powder
1 tsp cinnamon
1/2 tsp cayenne pepper
1 c plain, non-fat Greek yogurt
1/2 c freshly squeezed lemon juice (about 2 large lemons)
2 1/2 lbs boneless skinless chicken thighs (I used 2 boneless skinless chicken breasts)
Whole wheat pita pockets

For serving: thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, hummus* I threw together some stuff Tzaziki sauce for mine. Follow this recipe here.

In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.

Stir the yogurt and lemon juice together in a bowl. Add half of the spice mixture (reserve the second half) and stir to combine. Pour half the sauce into the slow-cooker. Add the chicken, and cover with the rest of the yogurt mixture. Cover and refrigerate for 4 hours or overnight. (I did this part the night before, then just moved the slow-cooker pot to the actual slow-cooker in the morning.)

Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.
With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir to coat with the reserved spices.
Serve the chicken shawarma inside warmed pita bread, sprinkled with any desired toppings.

Original recipe found here.

Slow-Cooker Asian Chicken Lettuce Wraps

YUM.

• 2 lbs ground chicken

• 3 cloves garlic, minced

• 1 red bell pepper, cored and finely chopped

• 1/2 c finely chopped yellow onion

• 1/2 c hoisin sauce

• 2 tbsp soy sauce

• salt and black pepper

• 1 (8 oz) can sliced water chestnuts, drained and rinsed

• 1 c cooked brown rice (I used minute rice, and added it without cooking first!)

• 3 green onions, sliced

• 1 tbsp rice vinegar
  1 1/2 tsp sesame oil

• 1 head iceberg lettuce
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• Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. (I just cooked on stove instead of microwaving). Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
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• Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.
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Original recipe found here.

Slow-Cooker Lentil & Veggie Soup

So delicious and easy! We loved it. The leftovers for lunch the next day were even better! Love SkinnyMs.

1 c frozen or fresh whole kernel corn*
1 large red potato, cut into 1” cubes
4 carrots, sliced*
1/2 c diced sweet onion
2 stalks celery, sliced into 1/2” pieces
1 c (fresh or frozen) green beans, broken into 1” pieces*
1/2 tsp paprika
1/2 tsp black pepper
salt to taste
1 1/2 c tomato juice, low sodium (optional V-8 Juice low-sodium)
3 c vegetable broth, low sodium (optional chicken broth)
1 c (dry) lentils

* I actually just used a big bag of frozen corn, green beans, and carrots
Add all of the above ingredients, except lentils, to the slow cooker, stir to combine. Cover and cook on low 8 to 10 hours. Add lentils the last hour of cooking time. Feel free to add or substitute your favorite vegetables. Adjust the liquid for less or more thickness. 

Original recipe found here.

Green Curry Lentils & Sweet Potatoes (Crock Pot!)

First new post in over 2 months! It's been... we'll just say "busy" since school started.

I am really into slow-cooker dishes at the moment. I've had the ingredients for this recipe for a while, but never an opportunity to make it. Will won't eat sweet potatoes. He'd probably really like the lentils though. He's out of town, so I decided to make it today.

I wish I had the fresh spinach to stir in at the end, but I didn't. Next time I make this, I'll be sure to have it. BUT I did have my mom's sweet potatoes and onions for this!

1½ c green lentils (rinsed)
4 c vegetable broth
1 onion (diced)
2 small sweet potatoes (cut into large chunks)
4 tbsp Green Curry Paste (I used this one)
2 c fresh Spinach (I did not have any spinach)
salt (to taste)
Optional toppings: Coconut milk and fresh lime juice

To the bowl of a crock pot add the lentils, broth, onion, sweet potatoes, and curry paste. Turn the crock pot to high and cook for about 3½ hours, or until most of the liquid is absorbed and the lentils are tender. I cooked mine on Low about 6-7 hours. When the lentils are done, stir in the spinach, if you have it! Taste and add salt as needed. Top with some coconut milk and/or a squeeze of fresh lime. Dish up and enjoy!!

Original recipe found here.

Healthy Slow-Cooker Steak Fajitas

Well, I have a little over a week left of summer, so of course I'm starting to look for more healthy slow-cooker recipes. I knew I was going to be busy most of the day Tuesday, so I googled "skinny crock pot recipes" and found this "10 Skinny Crock Pot Recipes" from Texas Fit Chicks.

I did prep it the night before: I sliced up the onions & peppers, and Will went ahead and sliced the steak for me. I even mixed the marinade so it would just be ready to pour on. That made it really quick and easy to get ready in the morning. I was able to find my favorite 60 calorie low-carb tortillas, which made these a healthy, delicious dinner. This recipe will be utilized often during the school year!

3 bell peppers, any color (I used red, orange, yellow) (cut into 1/2 in strips)
1 onion (cut into 1/2 in strips)
2 lbs beef (cut into thin strips - skirt steak is perfect)
3/4 c water
2 tbsp red wine vinegar
1 tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
8 tortillas
1/2 c salsa
1/2 c shredded reduced fat cheddar cheese
light sour cream (or plain nonfat Greek yogurt)diced green onions

Place the peppers & onion in slow-cooker. Top with beef. Combine the water, vinegar, lime juice, seasonings; pour over meat. Cover & cook on low for 8-9 hrs or until tender. I cooked mine on Low for about 6 hrs and it was perfect! Using a slotted spoon, place a little meat mixture down center of each tortilla. Top with salsa, cheese, light sour cream (we use plain nonfat Greek yogurt), green onions.

Original recipe found here.

I made Roasted Okra and baked jalapenos stuffed with Laughing Cow cheese. 

Skinny Slow-Cooker Creamy Italian Chicken

I love SkinnyMom. I have made so many of her recipes and never been disappointed! This is comfort food and it's awesome. The creamy sauce, the delicious noodles, plus some veggies mixed in... what a combination!

1½ lbs boneless, skinless chicken breasts
½ cup water
8 oz reduced-fat cream cheese
12 oz package frozen broccoli

8 oz sliced baby bella mushrooms
10.75 oz can fat-free cream of chicken soup

6 oz package Italian dressing, dry mix

Place chicken in the bottom of your slow cooker. Combine Italian dressing and water. Pour over chicken.
Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is done).

Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker. Mix together soup and cream cheese (I found microwaving the two for a few seconds before stirring makes the mixing a lot easier). Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli and mushrooms into the slow cooker mixture. Add chicken back to the slow cooker and mix well. Turn the slow cooker on HIGH and cook until heated through (about 30 minutes). Serve over pasta or rice!

Original recipe found here.

Slow-Cooker Thai Chicken

DELICIOUS! Instead of using real peanut butter, you use PB2!! Saving a bunch of calories. Obviously easy, being a slow-cooker meal. I have never cooked with boneless, skinless chicken thighs before - but they are delish! The sauce is yummy and we used linguine made from mostly veggies. Definitely a success!! Served with these awesome Baked Vegetable Egg Rolls!

4 tbsp PB2 (or 1/4 cup of peanut butter)

3/4 c light coconut milk

1 tbsp Sriracha

2 tbsp lime juice

1 tbsp low-sodium soy sauce

1 packet of Truvia (or a tbsp of sugar)

2 tbsp grated fresh ginger (I buy the kind in a tube - way easier!)

1 1/2 lbs boneless skinless chicken thighs (about 6 - 8 thighs)

1/3 c chopped peanuts, for topping

4 tbsp chopped cilantro, for topping

Combine 4 tbsp of PB2 with 3/4 cup of light coconut milk in a medium bowl. Stir well to reconstitute the PB2. Then add in 1 tbsp Sriracha, 2 tbsp lime juice, 1 tbsp soy sauce, 1 packet of Truvia, and 2 tbsp of ginger. Stir well to combine.

Pour contents of bowl into your slow cooker and add trimmed chicken thighs, turning to coat. Cook on high for 2 1/2-3 hours or low for  -5ish hours. Cooking times may vary with different slow cookers. 

Serve on top of whole wheat or veggie linguine. If you serve it with linguine, remove the chicken from the slow cooker, and toss the cooked and drained pasta in with the sauce and give it a stir! YUM! (there will be lots of sauce) Top with chopped peanuts and cilantro.

Original recipe found here.

Tomato & Spinach Tortellini Soup (WW Recipe)

Perfect for a cold day! This is easy and delicious! Good for you too. :)

12 oz. package cheese Tortellini pasta-dried, frozen, or fresh

3 c chicken broth
2 tbsp tomato paste
1 c water
1-14 oz. can petite diced tomatoes
3 carrots, chopped
1 small onion, diced
2 stalks celery
1 ½ c fresh spinach,chopped
¼ c Parmesan cheese
3 cloves garlic, minced
1 tsp basil
1 tsp oregano
1 tsp rosemary
1 tsp black pepper/salt
1 tbsp olive oil
3/4 c fat-free half-n-half (optional)

Saute olive oil, onions, carrots, and celery in a large saucepan over medium-high heat until onions start to become translucent. Stir in garlic until heated through. Stir in diced tomatoes, tomato paste, broth, water, basil, oregano, rosemary, and black pepper- simmer, stirring occasionally for 5 minutes.

Add in tortellini pasta, spinach and Parmesan cheese (and half-n-half if using)- simmering for an additional 15 minutes, stirring several times during simmer.

Original recipe found here.

Skinny Crock Pot Chicken Tortilla Soup

You would never know this soup is "skinny"! I also had no idea making my own tortilla strips was so easy. I love my crock pot because I like to think about it sitting there cooking during the day. :) It was also super cold today, so soup was appropriate. Approved by Will - and he can be picky about his chicken tortilla soup.

3 boneless skinless chicken breasts
1 c chopped onion
16 oz can black beans, drained/rinsed
16 oz can kidney beans, drained/rinsed
8 oz can tomato paste
10 oz pkg of corn kernels, frozen
2 -10 oz cans of diced tomatoes w/ chilies 

1 pkt reduced-sodium taco seasoning
1 tbsp chili powder
32 oz reduced-sodium chicken stock

6 corn tortillas, cut into strips
Salt and pepper to taste

Optional toppings: light sour cream, cheese, jalapeños, avocado, green onions, cilantro

For Soup:
Place chicken on the bottom of the slow cooker. Add remaining ingredients.
Cook on high for 4 hours or on low for 8 hours.

For Tortilla Strips:
Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don’t have 2 sheets than you will have to bake in shifts. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. Bake in the oven for 10 minutes or until the strips are golden brown.

Serve on top of the soup, along with any other toppings you like!

Original recipe found here.

Creamy Taco Soup

This is actually the second time I've made this recipe. The first time was earlier in the school year and Will actually made it for me! I remember being super tired when I got home, and we ate it without ever taking a picture. I had one bowl and Will literally ate the entire rest of the recipe. So, I've finally made it again and I got pictures this time!

Super healthy and only have 275 cal per serving. It's made creamy NOT with heavy cream, but with pureed white beans and Greek yogurt!

3/4 c nonfat Greek yogurt
1 15-oz can 
50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chills
1 15-oz can petite diced tomatoes
1 c reduced-sodium chicken broth
1 c frozen or fresh corn
1 lb chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro


Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker. Add remaining ingredients and stir well. Cover and cook on Low for 6-7 hours.

Original recipe found here.

Slow-Cooker Breakfast Casserole

For the last few years, I've made these amazing Sticky Buns for Christmas morning breakfast. This year I wanted to try something different. It was a success!! It smelled delicious and was just perfect when we woke up.

If you have a big crock pot (6 quarts or so) you will probably want to follow the original recipe. But the site said you can't make it in a smaller crock pot because it won't fit. I think my crock pot is somewhere around 3-4 quarts, so I just (kind of) halved the recipe. Below I posted how I made the casserole in my crock pot.

20 oz hash browns (I used a bag of the shredded "Simply Potatoes" hash browns, near the eggs - you can also use frozen, shredded or cubed)
12 oz ground sausage, browned (we used the reduced fat kind)
1 c shredded 2% cheddar cheese
1/2 c shredded part-skim mozzarella cheese
1/2 of an onion, diced
1 red pepper, diced
8 eggs
1/4 c skim milk
1 tsp salt/pepper, each
additional seasonings (use whatever you like, I also used some seasoning salt, this stuff called bacon salt, and some parsley)

Spray a slow cooker with non-stick cooking spray. Layer 1/3 of the potatoes on the bottom of slow cooker. Top with half everything else: the sausage, cheddar and mozzarella cheese, onions, and red peppers. Repeat the layers again, and then top with the last 1/3 of potatoes.

Beat eggs, milk, and salt, pepper, and other seasonings in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage-veggie mixture.

Cook on low setting for 6-8 hours or on high setting for 4 hours or until eggs are set. Sprinkle a little cheddar over the top, let it melt, and enjoy! Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Original recipe found here.

Crock Pot Stuffed Pepper Soup

I noticed I hadn't posted since Nov 29. I've been cooking tons - just not trying many new recipes. But I did tonight and it was a success!! (Last night's Skinny Chicken & Dumplings was good, but not good enough to post!).

This is like a stuffed pepper, in soup form! VERY tasty. I browned the ground beef and put everything together in the crock pot the night before. So this morning all I had to do was move it from the fridge to the crock pot, and set the timer! So awesome.

1 lb lean ground beef (I used Laura's Lean Beef 96/4%)
1 small onion, diced
2 green bell peppers, chopped
29 oz (2 cans) tomato sauce
29 oz (2 cans) petite-diced tomatoes
3 beef bouillon cubes
2 c water
1/2 tsp salt/pepper, each
1 bag instant rice (I used the Success brand brown rice)
shredded part-skim cheese (optional)

Brown the ground beef. Add ALL ingredients --except rice-- to your slow cooker. Cook on Low 5 hours. Remove lid and pour in the bag of instant rice. Replace lid and let cook about 30 more minutes. Top with cheese if you'd like, and enjoy!

Original recipe found here.

Slow-Cooker Vegetable Beef Soup

It's been a while since I had used my trusty crock pot. With a 12 hour days today because of conferences, I knew it was time to break out the crock pot again. But I wanted to stick with something healthy and with plenty of veggies. I came across this healthy soup on Pinterest. It includes lean ground beef, and of course you could leave the beef out, but I think it really added to it! This was so tasty and I can't wait to take leftovers for lunch tomorrow!

The original recipe is doubled for a larger size crock pot. I halved the recipe and it still made plenty! So what I have posted below is the recipe halved - how I made it.

1 lb lean ground beef
½ medium onion, diced
1 (15-ounce) can mixed vegetables, drained
1 (15-ounc)e can Lima beans, drained
1 (15-ounce) can niblet corn, drained
1 (15-ounce) can carrots, drained
2 (15-ounce) cans diced tomatoes
1 (15-ounce) can tomatoes and okra
1 c water

Brown your ground beef in a large skillet. Combine beef, along with all other ingredients in the crock pot. I put everything together the night before, put the crock pot bowl in the fridge, so I just had to put it in the crock pot this morning. Cook on Low 5-6 hours.

Original recipe found here.

Crock-Pot Creamy Cheese Tortellini

This is another one of those couldn't-be-easier crock pot meals. This is comfort food for me! Pasta and creamy sauce... oh yes. Just throw it all in and come home to a delicious dinner. I could smell this in my garage when I got home!

1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block 1/2 less fat cream cheese, cubed

Put all ingredients except spinach in crock pot. Cook on low for 5 hrs. Add spinach, stir, and cook on Low 1 more hour.

Original recipe found here. 

Tomato Basil Parmesan Soup in the Slow-Cooker

This soup is DELICIOUS! So were the grilled cheese and tomato sandwiches we had with it - I made sure to include the sandwich in my pic. I lived off GC&T sandwiches for lunch last summer. They are amazing. But this is about the SOUP... which is awesome, creamy, and delicious.

2 (14 oz) cans diced tomatoes, with juice
1 c finely diced celery
1 c finely diced carrots
1 c finely diced onions
1 tsp dried oregano
1 tbsp dried basil
4 c chicken broth
½ bay leaf
½ c flour
1 c Parmesan cheese
½ c butter
2 c half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. (I finely diced my carrots, celery, and onions in the food processor). Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving prepare a roux. (This was new for me...) Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Original recipe found here.

Easy Crock-Pot Meatballs and Gravy over Noodles

This is the easiest recipe ever, and my favorite thing about it is that you can keep all these ingredients on hand, and make this dish whenever you need a quick/easy meal. And obviously, by quick I mean 3-4 hours because that's the slow cooker cooking time. ;)

2 lb bag frozen cooked meatballs
1-2 cans cream of mushroom soup (Use 2 if you want more sauce for the noodles!)
1 c water
1 pkg turkey gravy mix
1/2 tsp dried thyme
2 bay leaves

egg noodles

Place the meatballs in the crock pot. In a bowl, mix together soup, water, gravy mix, thyme, and bay leaves. Pour over meatballs. Cover and cook on low 3-4 hours. Serve over egg noodles.

Original recipe found here.

Appley Kielbasa in the Crock-Pot

Amazing! These could just be used as appetizers, but I served the kielbasa over pasta to make it a meal. The sauce is yummy on the pasta. Usually, I cook with turkey sausage, but we went for the regular kielbasa this time and it was delicious!

2 lbs fully cooked kielbasa sausage
3/4 c brown sugar
1 c chunky applesauce
2 tbsp Dijon mustard
2 cloves garlic, minced

Cut kielbasa into 1" pieces and combine with brown sugar, applesauce, mustard, and garlic in 3 quart crock pot. Cover and cook on low for 6-8 hours until thoroughly heated.Serve over pasta if you'd like!

Original recipe found here.

Crock Pot Chicken Stroganoff

I NEVER cook on Fridays... we usually do Chinese take-out. But we went out last night for Valentine's Day and had A.W. Lin's, which is Asian and delicious. If you haven't been, go and go quickly. So anyway, we went out last night and I had chicken I wanted to use, so I threw all this in the crock pot this morning and came home to a delicious meal. Super tasty.

Side note: This Slow-Cooker Beef Stroganoff I have made before is absolutely to die for too.

1 can fat free cream of mushroom soup
fat free sour cream (16 oz)
1 pkg onion soup mix
1 lb boneless skinless chicken breasts
egg noodles

Put chicken in crock pot. Combine soup, sour cream, and onion soup mix. Pour over chicken. Cover and cook on low 7 hours. Serve over egg noodles.

Original recipe found here.

Slow-Cooker Asian Glazed Chicken

This was great! A little sweet and a little spicy. Perfect. Will ate a TON.

1/2 c lite soy sauce

1/2 c balsamic vinegar

4 tsp sugar

3 cloves garlic, minced

1/2 tsp ground ginger

1 tbsp Sriracha hot sauce (found in Asian aisle)

1/2 cup water

3-4 boneless skinless chicken breasts

2 tbsp cornstarch

1 tablespoon water

green onions, finely chopped

1 tsp sesame seeds

Spray slow cooker with non-stick cooking spray. Place chicken in crock pot. Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours. 

Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high and cook for another 20 minutes (or until sauce thickens a little bit). Shred chicken and add back into liquid in slow cooker. Serve over rice, topped with green onions and sesame seeds.

Original recipe found here. 

Slow-Cooker Coconut Curry Chicken

Couldn't have been easier or tastier! I cut the chicken (well, Will did), the carrots, and pureed the sauce the night before, so all I had to do the morning of was add chicken, carrots, and pour the sauce over. If you're a fan of curry, this dish is for you!!

2 lb boneless skinless chicken breasts

5 large carrots, peeled and diced

1 medium onion, peeled and quartered

2 cloves garlic, minced

1 large bell pepper, seeded and chopped (I used a green pepper)

1 (5 oz ) can tomato paste

1 (14 oz) can lite coconut milk

1 1/2 tsp salt

1 tbsp curry powder

1 tbsp garam masala (see below)

1 tsp crushed red pepper flakes

2 tbsp water

1 1/2 tbsp cornstarch

Ok I couldn't find garam masala, and used this instead:
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves

Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker. Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth.

I used my big Ninja for this, but if your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.

 

Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours. An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved.  Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. (This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.) Serve over rice!

Original recipe found here.