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%

 

Teriyaki Sesame Chicken Legs

½ cup of soy sauce
¼ cup of brown sugar
1 clove garlic, crushed
1 tsp of grated ginger
2 tbsp of green onion diced fine
4 lbs of chicken legs
1 tbsp of sesame seeds

1.     Preheat oven to 350 degrees

2.    Mix soy sauce, brown sugar, ginger, garlic and green onions in a small sauce pan.

3.    On medium heat cook soy sauce mixture until light boil and the sugar has melted.  Remove from heat

4.    Place chicken legs on a lined bake sheet or roasting pan and pour half of the soy sauce mixture over legs.

5.    In 30 minutes turn legs and cover with remaining soy sauce mixture.

6.    In another 30 minutes sprinkle with sesame seeds and cook for another 10 minutes.

7.    Serve with rice and Asian Grated Carrot Salad.

Nutrition Facts
Servings: 8
Amount per serving
Calories	464
% Daily Value*
Total Fat 17.4g	22%
Saturated Fat 4.7g	24%
Cholesterol 202mg	67%
Sodium 1095mg	48%
Total Carbohydrate 6.2g	2%
Dietary Fiber 0.3g	1%
Total Sugars 4.7g
Protein 66.9g
Vitamin D 0mcg	0%
Calcium 53mg	4%
Iron 3mg	18%
Potassium 602mg	13%

Cream Cheese "Butter" Chicken

3 chicken breasts, chopped into chunks
1 tbsp of grated ginger
½ onion, chopped
2 tbsp of tomato paste
1 tsp of brown sugar
1 tsp of cumin, ground
1 tsp of turmeric
¼ tsp of chili pepper flakes
¼ tsp of ground cardamom,
¼ tsp of ground cinnamon,
½ tsp of black pepper
4 oz of cream cheese
2/3 cup of broth
1 tbsp of oil

1.     Preheat oil on medium-high in a large pan. 

2.    Add onions and ginger.  Cook until onions are soft

3.    Mix together cumin, turmeric, chili pepper flakes, cardamom, cinnamon and pepper.  Stir into onions and ginger.

4.    Add tomato paste and cook for 1-2 minutes.

5.    Add chicken and coat with mixture.  Cook for 5 minutes.

6.    Add brown sugar, cream cheese and broth and stir until cream cheese is melted in.

7.    Cook for another 10-15 minutes until sauce has thickened up and chicken is cooked through.

Nutrition Facts
Servings: 4
Amount per serving
Calories	369
% Daily Value*
Total Fat 22g	28%
Saturated Fat 9g	45%
Cholesterol 129mg	43%
Sodium 317mg	14%
Total Carbohydrate 6.4g	2%
Dietary Fiber 1.2g	4%
Total Sugars 2.6g
Protein 35.5g
Vitamin D 0mcg	0%
Calcium 58mg	4%
Iron 3mg	16%
Potassium 486mg	10%

Recipe Adaptations

Sometimes we need to make some changes to some of our favorite recipes for many different reasons.  Here are some of the adaptations that can be made.


Chickpea Salad : Replace Lemon Dijon Viniagrette with Apple Dijon Viniagrette and add 1 tsp of honey.

Apple Cumin Pork Chops: Take the spice paste and rub it on a pork tenderloin roast and bake in the oven.

Apple Curry BBQ's Pork Chops: Replace the applesauce with plum jam or jelly.

Crockpot Ranch Taco Soup with Chicken Meatballs: Make it vegetarian by omiting the meatballs and instead of chicken broth use vegetable broth.

Crockpot Peanut Thai Chicken Lettuce Wraps: You can replace peanut butter for soy bean butter or cashew butter.

Recipes calling for Salsa Verde can be replace with your favorite Salsa.

Crockpot Salsa Verde Chicken

2 lbs of skinless boneless chicken thighs
1 can of black beans rinsed
1 cup of Salsa Verde
½ cup of corn (frozen is ok)
4oz of cream cheese

1.     Place chicken, beans, corn and Salsa Verde in Crockpot.

2.    Cook on low for 6-8 hours or high for 3-5 hours.

3.    ½ hour before serving stir in cream cheese.

4.    Serve on rice or in tortillas with peppers, lettuce and/or tomatoes.

Nutrition Facts
Servings: 4
Amount per serving
Calories	446
% Daily Value*
Total Fat 19.3g	25%
Saturated Fat 8.3g	41%
Cholesterol 222mg	74%
Sodium 710mg	31%
Total Carbohydrate 16.5g	6%
Dietary Fiber 5.1g	18%
Total Sugars 2.6g
Protein 52g
Vitamin D 0mcg	0%
Calcium 82mg	6%
Iron 8mg	42%
Potassium 386mg	8%

Crockpot Peanut Thai Chicken Lettuce Wraps

¼ cup of natural peanut butter
2 cloves of minced garlic
2 tsp of grated ginger
2 tbsp of soy sauce
1 tsp of sesame oil
½ tsp of Sriracha
¼ cup of chicken broth
4 frozen boneless, skinless chicken breasts
1 sweet pepper sliced thin
2 green onions sliced
12-15 whole leaves of lettuce

Nutrition Facts
Servings: 4
Amount per serving
Calories	283
% Daily Value*
Total Fat 11.3g	15%
Saturated Fat 1.7g	9%
Cholesterol 65mg	22%
Sodium 594mg	26%
Total Carbohydrate 13.3g	5%
Dietary Fiber 1.8g	6%
Total Sugars 3.2g
Protein 34.4g
Vitamin D 0mcg	0%
Calcium 11mg	1%
Iron 3mg	18%
Potassium 533mg	11%

1.     Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.

2.    Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts

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

4.    Shred chicken and add back about ¼ cup of the peanut sauce.

5.    Serve on lettuce with green onions and peppers (or any other Thai fixings)