BLOG NUTRITION, FOOD
September 24, 2015
Back to School Crockpot Recipes
It's September now, which means kids are back to school, extra circular activities and sports are starting, and shorter, cooler days are upon us. With so much going on, it can be challenging to make time to have a warm and nourishing dinner ready for the family. To help take one last chore off your list, here are some recipe ideas that use a Crock-Pot – which does all the work for you! Just add the listed ingredients and you have a delicious meal waiting for you! You can easily increase the number of servings by doubling the recipes to have extras for lunch the next day.
Pork Tenderloin with Apples – Stage 4 (no cheese)
- 4 lbs Pork Tenderloin or boneless loin pork roast
- 1 large red onion, chopped roughly ~2” pieces
- 4-5 large carrots, diced 1-1/2” pieces
2 large Gala or Fuji Apples, cored and cut into wedges
- 2 Tbsp whole grain or Dijon mustard
- 2 Tsp Cinnamon
½ Tbsp Dried Sage
- 1 Tbsp Dried Rosemary
1. Slightly coat the inside of the Crockpot with non-stick cooking spray. Arrange half the vegetable/fruit mixture on the bottom
2. With a few paper towels, dry the pork and spread mustard over the top, place roast on top of vegetable/fruit mixture.
3. Surround the roast with the remaining vegetable/fruit mixture. Evenly distribute the cinnamon/sage/rosemary over everything.
4. Cover Crockpot with lid, cook on low for 7-8 hours. Cook until roast reaches an internal temperature of 165 degrees.
*This dish pairs great with roasted cabbage or summer squash!
Autumn Crockpot Chicken
- 1 lb Bone-In, Skinless Chicken Breasts
- 2 Tbsp Herbs de Provence
- 2 Tbsp Orange Zest
- 1 (14.5oz) can Artichoke Hearts
- 1 (6.5oz) jar marinated Artichoke Hearts
1 lb Brussels Sprouts, cored removed, halved
- ¼ cup Balsamic Vinegar
1. Coat chicken breasts with herb mixture and orange zest.
2. Slightly coat the inside of the Crockpot with non-stick cooking spray. Layer ½ the vegetable mixture on the bottom, top with the chicken breasts, then surround with remaining vegetables.
3. Evenly distribute balsamic vinegar over everything.
4. Cook on high for 4-5 hours or low for 6-7 hours, until chicken is cooked through.
*This dish is great served with Cauliflower Rice (Stage 2) or brown rice (Stage 7)
- 2 cups sliced celery
- 1 cup sliced onion
- 2 cups chopped green bell pepper
- 2 garlic cloves, minced
- 2 cups reduced sodium chicken broth
- 14-oz. can diced no-salt-added tomatoes
- 3 tbsp. Worcestershire sauce
- 2 tsp. dried thyme leaves
12 oz. large shrimp, cooked, cleaned and deveined
- 16 oz. fresh or canned crabmeat
- 10 oz. bag frozen okra, thawed and sliced crosswise into 1/2 inch pieces
1. Coat large skillet lightly with cooking spray, and cook celery, onion, pepper and garlic on medium heat, stirring frequently.
2. Add cooked vegetables, broth, tomatoes, Worchestershire sauce, salt and thyme to slow cooker.
3. Cover and cook on low for 4 hours or high for 2 hours.
4. Add shrimp, crab and okra and cook 1/2 hour.
5. Serve over cauliflower rice if in stage 2, or brown rice if in stage 7.