Categorized as: RECIPE

Recipe: Crockpot Chicken Soup

Ingredients

  • 4 boneless, skinless chicken breast
  • 1 package of baby carrots
  • 1 stalk of celery
  • 4 cups low sodium chicken broth
  • 4 cups of water

Directions
1. Fill Crockpot with chicken broth and water, then place chicken breasts into the soup.
2. Chop the carrots and celery and place into the Crockpot.
3. Back on low for 8 hours.
4. Take chicken breast out and shred in Kitchen Aid mixer (with paddle attachment) or by hand.
5. Recombine chicken with soup and enjoy!

Nutritional Facts
Serving size (4 ounces of chicken and about 1.5 cups of soup)
Calories: 190
Fat: 1.3 g
Carbs: 15.5 g
Protein: 28.1 g (1)

Recipe: Crockpot Turkey Lasagna

Ingredients

3 (15 ounce) cans of tomato sauce
1.6 lbs lean ground turkey
1 cup part skim mozarella cheese
8 tablespoons parmesan cheese
1 (15 ounce) container of lite ricotta cheese
10 lasagna noodles

Directions

1. Brown ground turkey on the stove top until thoroughly cooked through.
2. Combine ricotta cheese, mozzarella, and parmesan cheese in a small bowl.
3. Add tomato sauce to ground turkey.
4. Place 1/4 of the turkey mixture into the Crock Pot. Top with 3 lasagna noodles (breaking up to fit the oval), then 1/2 of the cheese mixture.
5. Add another 1/4 of the turkey mixture on top of the cheese mixture, then top with 3 more lasagna noodles, and the remainder of the cheese mixture.
6. Place another 1/4 of the turkey mixture on top of the cheese, followed by 3 more noodles, and then the remaining turkey mixture.
7. Set Crock Pot for 4-6 hours on low, and cook until noodles are soft and tender.

 

Nutritional Facts

Serving size: 9.6 ounces (10 servings in Crock Pot)
Calories   381
Fat          11.6 grams
Carbs      42.6 grams
Fiber       4.9 grams
Protein   27.3 grams (1)

Recipe: Crockpot Dijon Mustard Chicken

Ingredients

  • 40 ounces skinless, boneless chicken breast (about 4 large breasts)
  • 1/2 cup maple syrup
  • 1/2 cup Dijon mustard
  • 2 tbsp rice wine vinegar


Directions

1. Mix maple syrup, Dijon mustard, and rice wine vinegar in a bowl until incorporated well.
2. Cut chicken breast in half (not mandatory, just how I prefer mine) and place a small amount of the mustard mix on the bottom of the Crock Pot.
3. Place a few pieces of chicken in the Crock Pot, followed by the mustard mixture. Continue until all chicken is in the Crock Pot and covered with the sauce.
4. Cook on high for 4 hours.
**Makes about 10, 4 ounce servings of chicken

Macros

Serving size: 3 ounces cooked chicken and about 1.5 tbsp of sauce
Calories: 178
Protein: 26.0 grams
Carbohydrates: 11.2 grams
Fiber: 0 grams
Fat: 1.0 grams (1)