Crockpot Ground Chicken and Vegetable Soup

2 lbs of ground lean chicken
1 cup of chopped carrots
1 cup of chopped celery
½ cup of chopped onion
2 tsp of garlic powder
1 tsp of basil
1 tsp of oregano
1 tsp of thyme
½ tsp of dill
Salt and pepper to taste
6 cups of low sodium chicken or vegetable broth

 

1.     Season chicken with salt and pepper and brown in a medium-high pan

2.    Once browned add all ingredients including the chicken into the Crockpot

3.    Cool on low for 7-9 hours or on high for 4-6 hours.

Nutrition Facts
Servings: 6
Amount per serving
Calories	257
% Daily Value*
Total Fat 9.5g	12%
Saturated Fat 3.1g	15%
Cholesterol 107mg	36%
Sodium 957mg	42%
Total Carbohydrate 5.1g	2%
Dietary Fiber 1.2g	4%
Total Sugars 2.5g
Protein 36.1g
Vitamin D 0mcg	0%
Calcium 34mg	3%
Iron 2mg	11%
Potassium 342mg	7%

 

Coconut Curry Prawns

1 lb of prawns, peeled
1 tsp of oil
4 green onions, whites and greens separated, chopped
1 tbsp curry paste (2 if you love it SPICY, we use Patak’s Mild Curry Paste)
2 cloves of garlic, crushed
1 can of coconut milk
2 tsp of fish sauce
2 tsp of lime juice
1 cup of bean sprouts
1 cup of bok choy
1 sweet pepper, sliced into thin strips
 

1.     In a large pan, heat oil on medium-high heat. Add green onion whites and curry paste , cook for 1 minute.

2.     Add prawns and garlic, stir and cook about 2-3 minutes.

3.     Add peppers, bean sprouts and bok choy, stir and cook for 2 minutes.

4.     Add coconut milk, fish sauce, limejuice and mix well. Cook until prawns and are cooked through.

5.     Remove from heat, mix in remaining green onion.

6.     Enjoy on rice or rice noodles. (you could even eat it like a soup)

Nutrition Facts
Servings: 4
Amount per serving
Calories	258
% Daily Value*
Total Fat 10.6g	14%
Saturated Fat 5g	25%
Cholesterol 239mg	80%
Sodium 526mg	23%
Total Carbohydrate 11.5g	4%
Dietary Fiber 1.1g	4%
Total Sugars 2.6g
Protein 29.4g
Vitamin D 0mcg	0%
Calcium 149mg	11%
Iron 1mg	7%
Potassium 460mg	10%

Easy Crockpot Potatoes Gratin

3 ½ cups of potatoes sliced thin
½ cup of sweet onions sliced
1 can of evaporated milk
1 cup of grated cheddar cheese
2 tsp of dried thyme
1 tsp of powdered garlic
¼ tsp of paprika
¼ tsp of salt
Fresh pepper to taste
½ tsp of mustard

 

1.     Mix milk, cheese thyme, garlic, paprika, salt, pepper, and mustard together

2.    Place slice potatoes and onions in a medium size Crockpot and pour milk mixture over top.

3.    Cook on high for 5 hours or on low for 8-10 hours.

Nutrition Facts
Servings: 6
Amount per serving
Calories	242
% Daily Value*
Total Fat 11.1g	14%
Saturated Fat 6.8g	34%
Cholesterol 38mg	13%
Sodium 291mg	13%
Total Carbohydrate 25.9g	9%
Dietary Fiber 1.7g	6%
Total Sugars 7.8g
Protein 11.2g
Vitamin D 2mcg	11%
Calcium 321mg	25%
Iron 2mg	8%
Potassium 656mg	14%

 

Crockpot Ranch Taco Soup with Chicken Meatballs

Ranch Seasoning (Click for recipe)
1 can of diced tomatoes
1 can of black beans rinsed
1 tbsp of chili powder
1 tsp of cumin
1 tsp of oregano
½ cup of frozen corn
1 small zucchini chopped
½ cup of sweet onion, chopped
1 sweet pepper chopped
4 cups of low sodium chicken broth

Mexican Chicken Meatballs (click for Recipe)

1.     Make chicken meatballs the night before.

2.    Place all ingredients into Crockpot.

3.    Cook on low for 6-8 hour or high for 2-4 hours