(no particular order)
1. Clean Eating Crockpot Chicken Tacos
1 lb (or about four 4 oz) Chicken breasts
1 cup (8 oz) Salsa (I used one with corn and black beans)
1/2 cup (half of a 10 oz) can Rotel diced tomatoes with green chilies
Optional: 1 tbs taco seasoning
Optional Taco/Salad Fixings: Low carb/whole grain tortillas, shredded lettuce, avocado, cilantro, black olives, avocado, corn, black beans, plain low fat greek yogurt.
The estimated total time to make this recipe is 4-8 Hours.
Put all of the ingredients (except for toppings) in crockpot and cook on high for 4 hours or on low for 6-8 hours. Remove the chicken from the crockpot and shred. Add chicken back to the crockpot and stir to combine everything. Serve over lettuce or on low carb tortillas, and top with veggies and/or suggested toppings.
2. Slow Cooker Pineapple Beef Teriyaki
1 (20 ounce) can pineapple chunks in pineapple juice (no need to drain)
1 large onion, chopped
1 (10 ounce) bag frozen broccoli florets
2 and ½ pounds cubed beef chuck stew meat
¾ cup teriyaki sauce
¾ teaspoon ground ginger
Combine all ingredients in the crock pot.
Set to low and cook for 6-8 hours.
Serve over rice.
3. Crockpot Cashew Chicken:
(this one got the most Shares and Likes)
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
Switch up your traditional casserole recipe with a powerful mix of flax, almond milk and cauliflower. These nutritious ingredients will give this meal a hearty and wholesome flavor that will leave you feeling satisfied.
2 cups cauliflower, chopped
2 tbsp ground flax
1 to 2 cups broccoli, spinach, onion and garlic, chopped
1/2 cup shredded cheese
8 to 10 oz chopped chicken
2 tbsp Greek yogurt
1/4 cup cottage cheese
2 tbsp mustard
1 tbsp olive oil
1/8 cup almond milk
2 tbsp of brown rice or gluten-free flour
In a slow cooker, start by layering the cauliflower, ground flax, vegetable mix, 1/4 cup of cheese and chicken.
Once you have made the bottom layer, you can finish up by layering the remaining ingredients on top. Add the brown rice or gluten-free flour if you desire a thicker consistency.
Let it cook on high for 4 hours and serve when ready.
5. CrockPot Brisket Tacos/Quesadillas:
(OUT OF THIS WORLD!!)
3 lb brisket
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Dublin Dr. Pepper (made with real sugar)
Mango Barbecue Sauce
1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Creole (spicy brown) mustard
1/4 cup mango chutney
8 8-in flour tortillas
8 oz brie, thinly sliced
1 cup monterrey jack, shredded
olive oil or cooking spray, to brush tortillas
cilantro, for garnish (optional)
To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
Place brisket in the crockpot and pour the Dr. Pepper over the top.
Cook on low for 8 hours.
Remove from the crockpot and let rest for 15 minutes.
Slice against the grain (1/8-1/4 inch thick).
To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
Saute onions for 5 minutes.
Add garlic and cook until fragrant.
Stir in the remaining ingredients and simmer for 5 minutes.
Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas: Heat a griddle or large pan over medium-high.
Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over.
Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
Cook until the bottom is crisp and flip over.
Remove from heat and slice into thirds. Serve with extra barbecue sauce.
So, there ya have it! Make your list and head to the store.
Like this article? We'd love you forever if you'd subscribe!!