Sandy's Kitchen: crock-pot

Showing posts with label crock-pot. Show all posts
Showing posts with label crock-pot. Show all posts
I love crock pot recipes and for good reason! Being a busy mom of two little ones always feels like there is never enough time in the day, especially for cooking! But of course.... we got to eat! I don't want to resort to unhealthy choices for my family and I because of lack of time or planning. All you have to do is throw these recipes together and just forget about it.

This recipe has  lot of flavor so you aren't eating plain old shredded chicken from the crock pot! Also, the meat is moist and tender as long as you don't over cook it! I cooked mine for about 7 hours, but it will depend on your slow cooker. Not to mention this makes 5 servings so you have some left overs! I served this chicken with grated cauliflower (as rice) my first night and had it as lettuce wraps and zucchini chips my second night. Variety is key when trying to eat healthy so that you never get bored with your meals. 


Crock Pot Thai Chicken


40 ounces raw boneless, skinless chicken breasts (5 Leaner Leans)
1 1/4 cup lite coconut milk (5 Healthy Fats)
1/2 cup PB2 aka powdered peanut butter (4 Snacks)
1/4 cup water
1 tbsp lite soy sauce (1 Condiment)
2 tbsp fresh lime juice (3 Condiments)
1/2 cup salsa (8 Condiments)
1/2 tsp ground ginger (1 Condiment)
1/2 tsp garlic powder (1 Condiment)
1 packet stevia - optional (1 Condiment)
Chopped cilantro for garnish


Place raw chicken in the crock pot.
In a medium sized bowl, combine the rest of the ingredients. 
Stir until mixed thoroughly. Pour over chicken.
Cook on High for 3 to 4 hours or on Low 6 to 8 hours.
When cooked, shred chicken breasts with a fork.
Stir the shredded chicken with the sauce.
Divide into 5 equal portions.

5 Servings with 1 Leaner Lean, 3 Condiments, 1 Healthy Fat, and 0.8 Snacks per serving

I love Trader Joes! I especially love their grated raw cauliflower. It is about time someone created already grated cauliflower for us to purchase! It is so convenient and I don't have to worry about cleaning up my food processor and the mess surrounding my food processor :) For some reason, I always tend to get bits and pieces of cauliflower on the counter, the floor, and in my hair (don't know how that happens). Already grated cauliflower just makes my life so much easier! Not only do I love using it in place of rice, but I also use it to make my cauliflower pizza crusts. If you haven't tried the cauliflower pizza crusts yet, then you don't know what you are missing! You can get that recipe HERE.

How do I cook the raw cauliflower? I just throw it in the microwave. It is the easiest and fastest way to cook cauliflower. Add 1 tsp of water to help steam the cauliflower and make sure you cover the microwave safe container with a pieces of clear film or lid. I usually cook it for about 1 1/2 minutes but it depends on how much cauliflower you have in the container. A whole head of cauliflower could take about 3 minutes.You could also saute the cauliflower with a tsp of oil (1 Healthy Fat) if you have an extra Healthy Fat to spare on the stove top. When sauteing cauliflower, I love using the flavored oils such as Luscious Lemon, Valencia Orange or Roasted Garlic from Stacey Hawkins. This is a great way to add some flavor to plain cauliflower rice. You can purchase her products HERE.  She has a great collection of seasonings, oils, etc on her site!

Another product I love from Trader Joes is their pineapple salsa. It is delicious! The addition of pineapple in the zesty salsa adds a little bit of sweetness and medium heat. It works perfectly with this Pineapple Salsa Chicken! I absolutely love crock pot meals since some days I just don't have time to cook. You just throw everything together in the crock pot and dinner is ready a few hours later. Gotta love it!

Measure out 27 oz of raw chicken breasts and place it in the crock pot.

Add 1/2 cup of pineapple salsa, 1 tbsp of soy sauce and 1/4 cup of chicken broth to a small bowl. Mix it all up.

Pour the mixture over the raw chicken breasts. Cook on LOW for about 4 to 6 hours. I cooked it for 5 hours. Shred the chicken and serve it our cauliflower rice. Easy and delicious! Enjoy!

Crock Pot Pineapple Salsa Chicken

27 oz raw chicken breasts (3 Leaner Leans)
1/2 cup Trader Joes Pineapple Salsa (8 Condiments)
1 tbsp soy sauce (1 Condiment)
1/4 cup chicken broth (1/4 Condiment)

Add chicken breasts, salsa, soy sauce and chicken broth to a crock pot.
Cook on LOW 4 to 6 hours. Shred chicken when cooked. 
Divide into 3 portions.
Serve each portion over 1 1/2 cups cooked riced cauliflower 
or any approved Greens of your choice.

3 Servings with 1 Leaner Protein and 3 Condiments per Serving
1 Healthy Fat is still needed. 
Some great options are 1 1/2 oz of avocado, 2 tbsp of guacamole, or 2 tbsp of sour cream.

One of my favorite meals to enjoy during the Fall and Winter is chili! It isn't cold here in the desert yet, but it is never too early to make chili! This one sure did hit the spot! Pure comfort food!

With the addition of diced tomatoes, tomato sauce, green peppers and spices... this chili has quickly become a favorite of mine. What is great about this recipe is that it uses the crock pot. Now who doesn't like their crock pot? If you don't have one, I urge you to get one!

To save time... I cook the ground beef the night before. I like to cook the green peppers with the ground beef, but you can always throw the green peppers in the crock pot with all the other ingredients. They will soften up in the crock pot.

This is halfway through the cooking process. Mmmmm the house smells sooooo good! A yummy bowl of chili waiting for me by the end of the day!

Crock Pot Chili

25 oz cooked 93% lean ground beef (5 Leans)
2 cans (14.5 oz each) Great Value Italian diced tomatoes (7 Greens)
1/2 cup Hunts tomato sauce (2 Greens)
1/2 cup water
1/2 cup green peppers, diced (1 Green)
1/2 tsp garlic powder (1 Condiment)
1 tbsp + 1 tsp chili powder (8 Condiments)
1 tsp cumin (1 Condiment)
1/2 tsp black pepper (1 Condiment)
3/4 tsp salt (3 Condiments)
1 packet splenda or stevia - optional (1 Condiment)

Combine all ingredients in a crock pot.
Cook on LOW for 5 to 6 hours.

5 Servings (about 1 1/2 cups) with 
1 Lean, 2 Greens (need 1 more Green per serving), and 3 Condiments

You can also cook this on the stove. Bring to a gentle boil over medium high heat. Reduce heat to low. Cover and simmer for 30 min.

Want to add cheese? Use 20 oz cooked 93% lean ground beef instead of 25 ounces. Divide 1 cup reduced fat cheddar cheese among the 5 servings about 0.8 ounces per bowl. 

I am feeling AMAZING today! The scale has decided to be my friend... oh how I love you scale (at least for today). The digits finally moved another 1. 6 pounds. Hallelujah! It started to get very frustrating when I saw the same number flashing before me every morning when I weighed myself, almost mocking me. Ha! But today persistence finally off. I guess that is why they tell you not to weigh yourself everyday but do I ever listen... NO!!! I can't help but want to check my weight and see how far I have come along if even for a measly 0.1 pound loss :) My scale and I have had this constant love hate relationship.

I haven't had one of those late night binge sessions in about a week and I am mighty proud of myself. I really don't even know why these sessions happen except maybe out of boredom or a force of habit. Gosh, those bad habits are hard to break! I will say that since I started the Diet Bet challenge 2 weeks ago, it has really gotten me to be more focused on my weight loss. I just don't want to lose my money! Sorry, I am a sore loser. Especially losing when I know I can win because I control the outcome. 

Currently, things have started to look up for me. I feel more in control of my weight loss now more than ever. I am almost done with my Real Estate course so come on over to Nevada and I will sell you a house! Also I am extremely excited about going to Florida to see my family and friends this summer! Now we know what could happen when we go on vacation! Yes total slip ups and weight gain! I refuse to let that happen and I will show you how to prepare for vacation when the time gets closer!

Now I want to share a wonderful recipe that Leah (aka FitandFabBy40 on Face Book) shared with me. It is another version on how to make mock mashed "potatoes" out of cauliflower using the slow cooker. Now how awesome is that! I absolutely love my slow cooker because it is convenient, and it doesn't talk to back to me, but mostly because it is convenient :)

Here is a photo of my cauliflower all cut up in pieces in the slow cooker before it is cooked.

 I have to say that these mock "potatoes" came out delicious without a lot of effort. Just break the head of cauliflower into pieces. Throw them in the slow cooker and add a little bit of water. Sprinkle whatever seasonings you like. Cook on low for 4 to 6 hours. Drain in the colander. Then mash away! Easy peasy! The cauliflower gets a great roasted caramelized flavor which is different from just boiling the cauliflower in some water over the stove. Another great way to use up your cauliflower!

This is the finished product! Look at that smooth texture, just like mashed potatoes. I swear you won't miss mashed potatoes once you tried mashed cauliflower. The taste is very similar.

If you want to check out Leah's You Tube video on watch her make this dish along side a pot roast, then check out this video!

 Here is the direct link to all her videos!  FitAndFabBy40's You Tube Channel! Check her out! She has a lot of motivational videos to help you get that weight off, as well as reviews of Medifast products, recipes, and even other topics not related to weight loss! You will easily get hooked watching her!

Roasted Mock Mashed "Potatoes"
From Leah (FitAndFabBy40's You Tube Video)

1 head of cauliflower
1/2 cup of water
Seasonings of your choice (I used garlic salt and pepper)

Rinse cauliflower well with water. Remove stems and leaves from the bottom of the cauliflower.
Cut the cauliflower florets into small chunks.
Place chunks in slow cooker and add water.
Cook on LOW for 4 to 6 hours or until cauliflower is soft.
Drain cauliflower in a colander and place in a medium sized bowl.
I like to measure out the cooked cauliflower into batches of 1 1/2 cups and then mash so I know how much GREEN I am getting.
Mash with a potato masher or wooden spoon. I used my magic bullet to get a creamy texture.

1-1/2 cups of cooked cauliflower is 3  GREENS. Don't forget to deduct the spices from your condiments!

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Day 2 is complete with the infamous headache, but nothing that a little Tylenol couldn't fix. I actually felt pretty good today minus the headache of course. I wasn't suffering from any hunger pains that I sometimes endured during times of re-starting the Medifast plan. Thank goodness! I did experience a little tiredness but I am not sure if it is because of the restart or because I just found out my thyroid levels or a tad bit higher than what they should be. Hopefully the trip to the doctors next week for increased dose in meds will alleviate that problem. I am still feeling positive about this time around and I am so happy I have you guys to share this experience with. Thanks so much for all your support through comments on my blog, emails or through my Sandy's Kitchen Medifast page. They truly mean so much to me and they are greatly appreciated!

This weekend has been very hectic for me and I needed an easy recipe that I could throw together into the slow cooker. This one is perfect! I mean... come on... 3 ingredients! It doesn't get any easier than that! Two seasoning packets of brown gravy mix and Italian salad dressing mix combined with a bit of water makes a flavorful gravy for this roast. If you notice in the photo, I didn't add any gravy to the beef because I was making the roast into a salad. It is delicious that way too! What is best about this dish is that it is very family friendly. Serve it with some mashed cauliflower. I promise you won't even miss the potatoes! Enjoy!

Two Packet Beef Roast from the Slow Cooker

3 lbs beef round eye (7 Leans)
1 packet Medifast gravy mix (12 Condiments)
1 packet Good Seasons Italian Salad Dressing Mix (8 Condiments)
1 cup water

Trill all fat from roast. Place roast in slow cooker. Combine two seasoning packets with water and stir until combined. Pour over roast in slow cooker. I usually flip the meat halfway through (about 4 hours), but this is optional. Cook on LOW for about 8 hours or until meat is cooked. Enjoy!

7 servings with 1 Lean, 2.8 Condiments and No Healthy Fats Required

Here is a simple pot roast recipe I use from time to time.

Simple Pot Roast

2 lbs 10 oz chuck roast (6 Leans)
1 tsp kosher salt (4 Condiments)
1/2 tsp pepper (1 Condiment)
1/2 tsp garlic powder (1 Condiment)
1 tsp Italian seasoning (2 Condiments)
2 cups beef broth or 1 can  (2 Condiments)

Remove all visible fat from roast. Sprinkle salt, pepper, and garlic powder on all sides of roast. Place roast in slow cooker. Pour beef broth over roast and sprinkle Italian seasoning over the top. Cover and cook on low 8 to 9 hours.

6 servings with 
1 Lean and 1.6 Condiments per Serving

I love my crock pot when I have a busy day ahead of me and this is so easy to make! Just throw a few ingredients together in the crock pot and dinner is served by the end of the day! Enjoy the recipe!

Italian Chicken in the Crock Pot

1 1/2 lbs raw, boneless, skinless chicken breasts (3 Leaner Leans)
3/4 cup Kraft Light Done Right Italian Dressing or Newman's own Light Italian Dressing - if you do not eat all the sauce; only 50% is absorbed (3 Healthy Fats)
1 cup chicken broth (1 Condiment)
1/4 cup reduced fat grated Parmesan cheese (2 Condiments)
1/2 tsp salt (2 Condiments)
1/2 tsp garlic powder (1 Condiment)

Place chicken in slow cooker. Pour Italian dressing, Parmesan cheese, chicken broth, and garlic over chicken. Gently toss chicken lightly with ingredients. Cook on low 6 to 8 hours or high 3 to 4 hours.

3 Servings with
1 Leaner Lean, 1 Healthy Fat, and 2 Condiments per serving

We all have tried numerous crockpot recipes, but my favorite recipe has tons of sodium and just isn't on plan. It is the three seasoning packet pot roast, which includes Italian dry dressing mix, ranch dressing mix and brown gravy mix. Boy is it ever good! This one is still really good and the splice blend had a nice combination of spices. The roast was tender and there was plenty of liquid to cook this roast. I just shredded the meat and mixed it in my salad. The recipe below is originally from the Medifast Cook Book. I decided to leave out the veggies and make it into a salad instead. Enjoy!

Spiced Crock Pot Beef Roast

2 1/2 lbs (40 oz) raw, boneless beef chuck clod roast (should yield six 5 oz cooked servings)
6 cups (1 1/4 lbs) whole mushrooms, trimmed
3 cups (7 to 8 large stalks), celery, roughly diced
3 cups green beans, trimmed
2 cups (12 to 14) scallions, roughly chopped

Crockpot Spice Blend:
2 tbsp water
1 tbsp soy sauce
2 tsp Worcestershire sauce
1/4 tsp salt
1 tbsp freshly ground black pepper
4 tsp balsamic vinegar
2 tsp dry mustard
2 cloves garlic, minced

Trim all visible fat from roast. Rub black pepper and garlic onto roast; place in crockpot. Make several small slits in top of roast. In a small bowl, combine remaining spice blend ingredients; pour over meat. Cover; cook on low 6 to 8 hours or  on high 4 to 5 hours. Add vegetables during last 30 to 60 minutes of roasting.

6 Servings with 
1 Lean, 3 Greens and 3 Condiments

It has been a great week 1 for me. I lost 5.8 lbs and I am looking forward to what week 2 will bring. I have to admit that I did cheat one night and had Mexican food galore with hubby. Luckily, it didn't hurt my loss too bad so I am thankful for that. Now it is on to week 2!

This recipe is my family's favorite recipe for chicken. It is super dooper easy to prepare and you can just throw the chicken in the slow cooker and forget about it. You don't have to cook it the slow cooker if you don't want to, but I find it to be the most easiest to do because you don't have to worry about burning the house down if you forget about it or if you have to run to do some errands. The directions for baking are below the recipe directions, but be forewarned that it can take up to 5 hours to bake! Yeah, that's a lot of time but the slow baking makes the chicken really moist. What I like most about this recipe is that it is so versatile. You do not have to use the spices I used below. You can use any combination spices you like. I have a bunch of Mrs. Dash and Mc Cormick Perfect Pinch spices that work really well with this dish so change it up by playing around with different spices! This recipe is great for making shredded chicken for other recipes too! I like to eat the shredded chicken with a little less than 1 tablespoon of sugar free BBQ sauce. Delicious! Also, don't worry about adding any liquid because the chicken makes it's own juice that will make the chicken really moist. Just take off the skin and remove the bones. Weigh the chicken in accordance to what type of meat you are eating and divide up your portions. You can have 5 oz of dark meat or 6 oz of white meat.You will have meals for a couple of days! Enjoy!

All done!

Season your chicken and then ball up 3 to 4 balls of foil.

Then place your chicken on top of the foil balls so the chicken won't stick to the pan.

Rotisserie Style Chicken in the Slow Cooker

4 lb whole chicken (4 Leans)
1 tsp salt (4 Condiments)
1 tsp paprika (2 Condiments)
1/2 tsp onion powder (1 Condiment)
1/2 tsp dried thyme leaves (1/2 Condiment)
1/4 tsp cayenne pepper (1/2 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1/2 tsp garlic powder (1 Condiment)

Wad three to four pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Mix the spices together and season the chicken. Rub the seasoning under the skin of the breasts and place in the slow cooker on top of the crumpled aluminum foil. Set the slow cooker on Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.The original directions state to cook the chicken on High for one hour and then low fr 8 to 10 hours but I just cooked it on Low for 9 hours. Remove skin and bones before eating. You can have 5 oz of dark meat (legs, thighs or wings) or 6 oz of white meat (breasts).

*You can also bake this chicken in a preheated 250 degree oven uncovered. If you had two 4 lb chickens, you would bake it for 5 hours. With only one 4 lb chicken, you would bake it for about 3 1/2 to 4 hours or when the internal temperature reaches 180 degrees.

4 Servings with 
1 Lean and 2.3 Condiments per serving

Dark meat requires no Healthy Fats while White meat requires 1 Healthy Fat

I made this for hubby and I last night. We both loved how it turned out. He had his portion over mashed potatoes and I had mine with the zucchini and tomato skillet I had made the day before. I was afraid it would be too dry (like some crock pot meats that I have tried), but this wasn't dry at all. I did add an additional 1/4 cup water after I shredded the meat to make sure it wasn't dry. It had lots of flavor! What makes this really stand out is the chipotle salsa. OMG I love that salsa. I also froze a portion for later. These would make great sandwiches using the revolution rolls or the tomato soup flat bread. Enjoy this wonderful dish!

Mexican Style Shredded Pork

28 oz pork loin roast (4 Leans)
1/2 tsp salt (2 Condiments)
1/4 tsp ground black pepper (1/2 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
1/2 tsp chili powder (1 Condiment)
2 - 4 oz cans of green chilies (2 Greens)
1/2 cup chipotle salsa (8 Condiments)
1/2 cup water

Rinse pork loin and pat dry with a paper towel. Trim it of all visible fat (mine did not have much at all). Season with salt, pepper, chili powder and garlic powder on all sides. Place in the slow cooker.

Combine green chilies, salsa and water in a small bowl and pour over pork. Cook on LOW for 8 hours. Shred the pork. You may add an additional 1/4 cup of water if desired, to keep the meat from drying out. Cook on LOW for an additional 1 hour.

4 Servings with 
1 Lean, 1/2 of 1 Green, and 3 Condiments per serving

This is my go to rotisserie style roast chicken recipe. I found it at All Recipes years ago and have been using it ever since! It does take a long time to roast because of the low temperature you roast at, but that is what makes this chicken so juicy! The slow cooking process of the chicken keeps the chicken from drying out, yet giving the chicken a crispy outer skin. Very tasty! Notice I didn't add the amount of lean in the recipe. This is because it will vary depending on how much your chicken weighs and whether you eat only the dark or just the white meat. You will need to take the skin off you chicken and remove the bones before weighing. I usually get about 4 servings so I get about 2.5 condiments per serving. Happy roasting!

Right from the oven! A nice golden brown! Delish and very juicy from the low baking temperature. Hubby eats the skin but I take the skin off and weigh only the meat to make sure I get 6 oz of white or 5 oz of dark meat.

Let the chicken marinate in the spice mixture overnight for the best flavor! Sometimes I add a tbsp of olive oil to make the spice mixture into a paste and then marinate.

All ready to be roasted!

Rotisserie Style Chicken

1 tsp salt  (4 Condiments)
1 tsp paprika (2 Condiments)
1/2 tsp onion powder (1 Condiment)
1/2 tsp tsp dried thyme ( 1/2 Condiment)
1/4 tsp cayenne pepper (1/2 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
4 to 5 pound chicken
1 celery stalk, cut into 2 inch pieces

In a small bowl, mix all the spices together. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towels. Rub chicken inside and out with spice mixture. Also, rub some spice mixture under the skin above the breast meat as well by loosening the skin at the top of the chicken. Place celery inside chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 to 6 hours.

Preheat oven to 250 degrees. Place chicken in a roasting pan. Bake uncovered for about 3 hours, to a minimum internal temperature of 180 degrees. Two (4 lb) chickens should take 5 hours. Let the chicken stand for 10 minutes before carving.

Total recipe is 9 Condiments
I usually get about 4 Servings which would be 2.25 Condiments per Serving

If  you are looking for a really good crock pot recipe then this is it! I love this recipe because it is definitely family friendly. The hubby or wifey and kids are sure to like this one! Not to mention, who doesn't like a great crock pot recipe? You just throw the ingredients in a crock pot and wait until the end of the day and you have a nice hearty meal! Ohhhhh and it makes the house smell sooooo good while it is cooking! Basically, there are no cooking skills required :) Yay! I enjoyed this dish with 2 cups of lettuce and Ken's Lite Northern Italian Dressing (as my healthy fat) while hubby ate his with pasta. Boy, did he chow down! It is so nice to be able to cook something for both myself and hubby so we can enjoy it together. Hubby isn't one to like "diet" food so I am always searching for some recipes that he and I can both eat without hubby going hungry LOL. This is another one of those recipes that hubby put on the "Must make again" list. I hope you enjoy this recipe!

Chicken Parmesan (Crock Pot)

32 oz raw boneless, skinless chicken breasts (4 Leans)
2 cups crushed tomatoes - less than 5 g carbs per 1/2 cup serving (4 Greens)
1/2 tsp Italian Seasoning (1 Condiment)
1 tsp Basil (1/2 Condiment)
1/4 tsp Onion Powder (1/2 Condiment)
2 cloves garlic (2 Condiments)
2 tbsp Grated Reduced Fat Parmesan Cheese (1 Condiment)

Place chicken in a slow cooker. Combine all the other ingredients in a medium bowl. Pour over chicken. Cook on low 6 hours. Serve with 1/2 cup sauce.

4 Servings with 1 Leaner Lean (6 oz Chicken), 1 Green (1/2 cup Sauce), and 1.25 Condiments per serving
Oh my goodness! Doesn't that look Delicious with a capital "D"! This photo was taken from Gerri's blog at Less of Me Medifast Journey whose blog has always been a personal favorite of mine. She always seems to find the BEST recipes. Some of her current recipes may need a little bit of tweaking to fit the Medifast plan, but this is one I already ran through Nutrition Support at My Medifast and it is definitely on plan. Currently, this particular recipe is featured on her blog so go check her out and show her some support during her weight loss journey! I personally plan on making quite a few meals from her blog in the future! This one will be on my menu next week! There are two ways you could make this recipe. Either by a dutch oven or crock pot. I plan to use my handy dandy crock pot like Gerri did. I love crock pot recipes and they are perfect for when you have a busy day and just don't have the time to stick around a hot stove. Throw that sucker in the crock pot and by the end of the day you will have a scrumptious meal! Also, I know the pic can be a little misleading but leave out the sour cream and guacamole! Enjoy the recipe!

Dottie's Carne Guisada

28 oz chuck roast, trimmed, and cubed (Should yield ~4 Lean Servings (5oz/each)
1/2 cup chopped green chilies (1 Green)
1 1/2 cups canned, diced tomatoes, undrained ~ less than 5 g of Carbs per 1/2 cup (3 Greens)
2 cups beef broth (2 Condiments)
1 oz jarred jalapeno, chopped (1 Condiment)
1 tbsp chili powder (3 Condiments)
1/4 tsp garlic powder (1/2 Condiment)
1 tsp onion powder (2 Condiments)
1 tsp cumin (1 Condiment)
1/4 tsp salt (1 Condiment)
1/2 tsp pepper (1 Condiment)

Add all of the ingredients into a crock pot. Cook on low 8 to 10 hours.
Add all ingredients to a dutch oven; bring to a simmer. Cover and simmer 2 hours or until the beef is very tender. Remove the lid and raise the heat. Simmer until the liquid has thickened, about 10 minutes.

4 Servings with 1 Lean, 1 Green, and 3 Condiments per serving

*Don't forget to add 2 Greens per serving to complete your Lean and Green!

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