General Recipes

PREP TIME: 30 MINS | COOK TIME: 2 HRS 35 MINS | TOTAL TIME: 3 HRS 5 MINS | SERVINGS: 6

This is another amazing crock pot recipe that guarantees the best low-carb, gluten-free, and healthy lasagna you’ll ever make!

Ingredients

2 large eggs

2 medium zucchini

1 medium eggplant

16 oz. good-quality store-bought tomato-based pasta sauce, or homemade (2 c.)

1 red bell pepper, diced

1 medium red onion, diced

16 oz. low-fat cottage cheese does not use skim—I used 1%

For serving: Parmesan cheese, freshly chopped herbs such as basil or parsley

Kosher salt

8 oz. part-skim shredded mozzarella cheese or provolone cheese, divided (around 2 c. – I used a blend of both kinds of cheese)

How to make Crock Pot Low Carb Lasagna

Step 1: Slice the eggplant and zucchini lengthwise into long, thin (1/4-inch) sections using a mandoline or very sharp knife. Onto a kitchen towel or layers of paper towels, spread the slices of vegetables and lightly sprinkle with kosher salt. Allow the veggies to stand for about 15 minutes to let some of the excess liquid drain. Then, pat them dry. Following these three methods, prep the zucchini and eggplant:

GRILL: To medium, preheat an outdoor grill or indoor grill pan. Lightly grease the grill with canola oil. Lay the strips of eggplant and zucchini and grill for about 2 to 3 minutes on each side until cooked and lightly browned.

BROIL: Position the top oven rack around 5 inches from the upper heat element and preheat to broil (at 500 degrees F). In a single layer, arrange the slices of eggplant and zucchini on a baking sheet. Remember not to line the baking sheet pans with parchment or wax paper as they will burn. With olive oil, lightly brush the slices and sprinkle with salt & pepper. Flip the slices and do the same on the other side. Place in the preheated oven and broil for about 5 to 8 minutes or until lightly browned. As needed, you can work in batches. When done, take the sheet pan out of the oven and let the slices of eggplant and zucchini cool for a bit. Then, transfer them to paper towels to get rid of the excess moisture.

NEITHER: You can skip grilling or broiling.

Step 2: Using a nonstick spray, lightly coat a 6-qt Crockpot. On the bottom, spread a half cup of tomato sauce.

Step 3: Place the cottage cheese and eggs in a small bowl. Whisk well until combined.

Step 4: In the crock pot, make the first veggie lasagna layer: 1 layer of eggplant noodles, 1/3 (about 2/3 c.) of the cottage cheese, 1/3 of the bell peppers and onions, 1/3 of the mozzarella, and a half cup of tomato sauce.

Step 5: For the second layer, you are using zucchini: 1 layer of zucchini noodles, 1/3 of the cottage cheese, 1/3 of the bell peppers and onions, 1/3 of the mozzarella, and a half cup of the tomato sauce.

Step 6: For the final layer: make 1 layer of the eggplant noodles, top with the rest of the cottage cheese, followed with the rest of the bell peppers and onions, 1 layer of zucchini noodles, half cup of tomato sauce, and the rest of the mozzarella.

Step 7: Put the lid on and set to cook for 2 to 3 hours on high or until the eggplant is tender. If the eggplant feels tender when a long, thin knife is inserted into the lasagna, the dish is done. Replace the lid and turn the slow cooker off. Allow the lasagna to stand for about 30 minutes to 1 hour until any remaining liquid has been absorbed. If you chose not to broil or grill the veggies first, note that you will have loads of remaining liquid.

Step 8: Slice and serve your desired portions. As desired, sprinkle each serving with Parmesan cheese and herbs. Enjoy!

Nutrition Facts:

SERVING: 1(of 6) without extra toppings
CALORIES: 273 kcal, CARBOHYDRATES: 22g, PROTEIN: 23g, FAT: 12g, SATURATED FAT: 6g, CHOLESTEROL: 88mg, SODIUM: 963mg, FIBER: 6g, SUGAR: 12g

Crock Pot Low Carb Lasagna

Rebecca PREP TIME: 30 MINS | COOK TIME: 2 HRS 35 MINS | TOTAL TIME: 3 HRS 5 MINS | SERVINGS: 6 This is another amazing crock pot recipe that guarantees… General Recipes Crock Pot Low Carb Lasagna European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 2 hrs 35 mins 2 hrs 35 mins

Nutrition facts: 273 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large eggs
• 2 medium zucchini
• 1 medium eggplant
• 16 oz. good-quality store-bought tomato-based pasta sauce, or homemade (2 c.)
• 1 red bell pepper, diced
• 1 medium red onion, diced
• 16 oz. low-fat cottage cheese does not use skim—I used 1%
• For serving: Parmesan cheese, freshly chopped herbs such as basil or parsley
• Kosher salt
• 8 oz. part-skim shredded mozzarella cheese or provolone cheese, divided (around 2 c. - I used a blend of both kinds of cheese)

Instructions

Step 1: Slice the eggplant and zucchini lengthwise into long, thin (1/4-inch) sections using a mandoline or very sharp knife. Onto a kitchen towel or layers of paper towels, spread the slices of vegetables and lightly sprinkle with kosher salt. Allow the veggies to stand for about 15 minutes to let some of the excess liquid drain. Then, pat them dry. Following these three methods, prep the zucchini and eggplant:

GRILL: To medium, preheat an outdoor grill or indoor grill pan. Lightly grease the grill with canola oil. Lay the strips of eggplant and zucchini and grill for about 2 to 3 minutes on each side until cooked and lightly browned.

BROIL: Position the top oven rack around 5 inches from the upper heat element and preheat to broil (at 500 degrees F). In a single layer, arrange the slices of eggplant and zucchini on a baking sheet. Remember not to line the baking sheet pans with parchment or wax paper as they will burn. With olive oil, lightly brush the slices and sprinkle with salt & pepper. Flip the slices and do the same on the other side. Place in the preheated oven and broil for about 5 to 8 minutes or until lightly browned. As needed, you can work in batches. When done, take the sheet pan out of the oven and let the slices of eggplant and zucchini cool for a bit. Then, transfer them to paper towels to get rid of the excess moisture.

NEITHER: You can skip grilling or broiling.

Step 2: Using a nonstick spray, lightly coat a 6-qt Crockpot. On the bottom, spread a half cup of tomato sauce.

Step 3: Place the cottage cheese and eggs in a small bowl. Whisk well until combined.

Step 4: In the crock pot, make the first veggie lasagna layer: 1 layer of eggplant noodles, 1/3 (about 2/3 c.) of the cottage cheese, 1/3 of the bell peppers and onions, 1/3 of the mozzarella, and a half cup of tomato sauce.

Step 5: For the second layer, you are using zucchini: 1 layer of zucchini noodles, 1/3 of the cottage cheese, 1/3 of the bell peppers and onions, 1/3 of the mozzarella, and a half cup of the tomato sauce.

Step 6: For the final layer: make 1 layer of the eggplant noodles, top with the rest of the cottage cheese, followed with the rest of the bell peppers and onions, 1 layer of zucchini noodles, half cup of tomato sauce, and the rest of the mozzarella.

Step 7: Put the lid on and set to cook for 2 to 3 hours on high or until the eggplant is tender. If the eggplant feels tender when a long, thin knife is inserted into the lasagna, the dish is done. Replace the lid and turn the slow cooker off. Allow the lasagna to stand for about 30 minutes to 1 hour until any remaining liquid has been absorbed. If you chose not to broil or grill the veggies first, note that you will have loads of remaining liquid.

Step 8: Slice and serve your desired portions. As desired, sprinkle each serving with Parmesan cheese and herbs. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 3 HRS 5 MINS | TOTAL TIME: 3 HRS 15 MINS | YIELD: 8 servings

This chicken enchilada quinoa is a great dish that you can easily make in your trusty slow cooker. A healthy and simple dish with all your favorite Mexican flavors! You can use any leftovers to make a burrito. Simply microwave a flour tortilla until warm and sprinkle with a little cheese. On top, add a few spoonfuls of this chicken enchilada quinoa and wrap them into a burrito. Pop in the oven for about 20 to 25 minutes at 350 degrees, and viola! You have yourself a grab-and-go breakfast or lunch.

INGREDIENTS

3 green onions, chopped

1 lb ground chicken

1 can (15.5 oz) organic black beans, drained and rinsed

1 can (15 oz) organic diced fire-roasted tomatoes

1 c. frozen corn

2 cloves garlic, minced

1 or 2 jalapeno peppers, finely chopped (depending on the heat level you preferred)

2 c. enchilada sauce

1 tbsp cumin

2 tbsp New Mexican chili powder

2 tsp ground coriander

1 c. shredded Mexican blend cheese

1 medium onion, chopped

1 1/2 c. uncooked quinoa, rinsed

1/4 c. fresh cilantro, chopped

1 c. water

HOW TO MAKE SLOW COOKER CHICKEN ENCHILADA QUINOA

Step 1: Cook the ground chicken in a large skillet until the meat is no longer pink. Transfer the cooked chicken to a slow cooker, then add the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir well until everything is blended.

Step 2: Put the lid on and set it to cook for 3 hours on high or until the liquid has been absorbed.

Step 3: Uncover and stir. Adjust the seasoning according to taste. Then, add half of the cheese. Stir until incorporated. On top, sprinkle the rest of the cheese. Cover the slow cooker again and allow the cheese to melt.

Step 4: Before serving, garnish with some chopped green onions and cilantro.

SLOW COOKER CHICKEN ENCHILADA QUINOA

Rebecca PREP TIME: 10 MINS | COOK TIME: 3 HRS 5 MINS | TOTAL TIME: 3 HRS 15 MINS | YIELD: 8 servings This chicken enchilada quinoa is a great dish… General Recipes SLOW COOKER CHICKEN ENCHILADA QUINOA European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 3 hrs 5 mins 3 hrs 5 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 green onions, chopped
• 1 lb ground chicken
• 1 can (15.5 oz) organic black beans, drained and rinsed
• 1 can (15 oz) organic diced fire-roasted tomatoes
• 1 c. frozen corn
• 2 cloves garlic, minced
• 1 or 2 jalapeno peppers, finely chopped (depending on the heat level you preferred)
• 2 c. enchilada sauce
• 1 tbsp cumin
• 2 tbsp New Mexican chili powder
• 2 tsp ground coriander
• 1 c. shredded Mexican blend cheese
• 1 medium onion, chopped
• 1 1/2 c. uncooked quinoa, rinsed
• 1/4 c. fresh cilantro, chopped
• 1 c. water

Instructions

Step 1: Cook the ground chicken in a large skillet until the meat is no longer pink. Transfer the cooked chicken to a slow cooker, then add the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir well until everything is blended.

Step 2: Put the lid on and set it to cook for 3 hours on high or until the liquid has been absorbed.

Step 3: Uncover and stir. Adjust the seasoning according to taste. Then, add half of the cheese. Stir until incorporated. On top, sprinkle the rest of the cheese. Cover the slow cooker again and allow the cheese to melt.

Step 4: Before serving, garnish with some chopped green onions and cilantro.

Prep time: 15 mins | Cook time: 3 hrs | Total time: 3 hrs 15 mins | Servings: 10

This roasted red pepper chicken chili is an amazing slow cooker dish that is low in fat, loaded with protein, high in fiber, and packed with impressive flavors. A healthy meal that quickly became a favorite at home. To kick the spice a notch, add some cayenne pepper or your preferred hot sauce after cooking.

Ingredients

2 tbsp olive oil

4 cloves garlic, minced

1 large onion, peeled and chopped

2 lbs boneless, skinless chicken breast or tenders

1 large red bell pepper, seeded and chopped

24 oz. jarred roasted red peppers in juices

1 1/2 tbsp ground cumin

3 tbsp chili powder

1 c. chopped celery

30 oz. red kidney beans, drained

2 c. chicken broth

2 1/2 tsp sea salt

How to make Roasted Red Pepper Chicken Chili

Step 1: Add oil into a preheated large skillet over medium heat. Then, add the chopped onions, peppers, celery, and garlic. Cook for about 3 to 5 minutes, stirring often, until tender.

Step 2: In a large, slow cooker, transfer the sauteed vegetables. Add the drained kidney beans and top with the chicken. Sprinkle everything with chili powder, cumin, and salt.

Step 3: In a blender, pour the jarred roasted red peppers and their juices. Puree the peppers until very smooth. Over the chicken in the slow cooker, pour the pureed red pepper and chicken broth. Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high.

Step 4: Take the chicken out of the slow cooker once cooked through and shred using a fork. Return the shredded chicken to the slow cooker and stir.

Step 5: Serve the roasted red pepper chicken chili warm. Enjoy!

NOTE:

You can add 1 to 2 tsp cayenne pepper if you want a rather spicy chili. Alternately, you can add hot sauce to the chili after cooking.

Nutrition Facts:

Calories: 272 kcal, carbohydrates: 26g, protein: 28g, fat: 6g, saturated fat: 1g, cholesterol: 58mg, sodium: 1842mg, potassium: 950mg, fiber: 9g, sugar: 2g, vitamin a: 1520iu, vitamin c: 53.7mg, calcium: 84mg, iron: 4.6mg

Roasted Red Pepper Chicken Chili Recipe

Rebecca Prep time: 15 mins | Cook time: 3 hrs | Total time: 3 hrs 15 mins | Servings: 10 This roasted red pepper chicken chili is an amazing slow cooker… General Recipes Roasted Red Pepper Chicken Chili Recipe European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 272 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 large onion, peeled and chopped
• 2 lbs boneless, skinless chicken breast or tenders
• 1 large red bell pepper, seeded and chopped
• 24 oz. jarred roasted red peppers in juices
• 1 1/2 tbsp ground cumin
• 3 tbsp chili powder
• 1 c. chopped celery
• 30 oz. red kidney beans, drained
• 2 c. chicken broth
• 2 1/2 tsp sea salt

Instructions

Step 1: Add oil into a preheated large skillet over medium heat. Then, add the chopped onions, peppers, celery, and garlic. Cook for about 3 to 5 minutes, stirring often, until tender.

Step 2: In a large, slow cooker, transfer the sauteed vegetables. Add the drained kidney beans and top with the chicken. Sprinkle everything with chili powder, cumin, and salt.

Step 3: In a blender, pour the jarred roasted red peppers and their juices. Puree the peppers until very smooth. Over the chicken in the slow cooker, pour the pureed red pepper and chicken broth. Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high.

Step 4: Take the chicken out of the slow cooker once cooked through and shred using a fork. Return the shredded chicken to the slow cooker and stir.

Step 5: Serve the roasted red pepper chicken chili warm. Enjoy!

Notes

You can add 1 to 2 tsp cayenne pepper if you want a rather spicy chili. Alternately, you can add hot sauce to the chili after cooking.

Cook time: 8 mins | Total time: 8 mins

These delicious peanut butter oatmeal sandwich cookies are the best treatment for all peanut butter lovers out there, myself included. I filled these with a simple creme filling, but these are great too with Nutella. Make sure to whip up a big batch because these amazing cookies are gone way too fast!

Ingredients

Cookie:

1 egg

1½ c. quick oats

½ c. sugar

½ tsp baking powder

½ c. brown sugar

½ tsp baking soda

½ tsp vanilla extract

½ c. unsalted butter, softened

½ c. smooth peanut butter

½ tsp salt

¼ c. honey

¾ c. flour

Creme Filling:

1 c. smooth peanut butter

Nutella, if desired

½ c. powdered sugar

How to make Peanut Butter Oatmeal Sandwich Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Place the oats, flour, baking powder, baking soda, and salt in a medium bowl. Mix well until combined and set aside.

Step 3: Cream the butter with both the sugars, egg, peanut butter, honey, and vanilla in a large bowl or KitchenAid mixer. Pour in the dry oat mixture and mix well until just blended.

Step 4: On an ungreased cookie sheet, drop rounded teaspoonfuls of the cookie batter, making sure to leave enough space between each cookie. Using your fingers or the bottom of a glass jar, flatten the dough into a disk shape.

Step 5: Place in the preheated oven and bake for about 8 to 10 minutes or until the cookies are lightly browned. Remove from the oven when done and allow the cookies to cool.

Creme Filling:

Step 6: Whisk 1 cup peanut butter and half cup powdered sugar for approximately 5 minutes until combined.

Step 7: Flip half of the cookies upside-down. In the middle of each upside-down cookie, drop a tbsp of the creme filling. Top each with the other cookies, evenly pressing until the filling spreads to the edges of the cookies. If desired, you can also fill these cookies with Nutella.

Peanut Butter Oatmeal Sandwich Cookies

Rebecca Cook time: 8 mins | Total time: 8 mins These delicious peanut butter oatmeal sandwich cookies are the best treatment for all peanut butter lovers out there, myself included. I… General Recipes Peanut Butter Oatmeal Sandwich Cookies European Print This

Cooking Time: 8 mins 8 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cookie:
• 1 egg
• 1½ c. quick oats
• ½ c. sugar
• ½ tsp baking powder
• ½ c. brown sugar
• ½ tsp baking soda
• ½ tsp vanilla extract
• ½ c. unsalted butter, softened
• ½ c. smooth peanut butter
• ½ tsp salt
• ¼ c. honey
• ¾ c. flour
• Creme Filling:
• 1 c. smooth peanut butter
• Nutella, if desired
• ½ c. powdered sugar

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Place the oats, flour, baking powder, baking soda, and salt in a medium bowl. Mix well until combined and set aside.

Step 3: Cream the butter with both the sugars, egg, peanut butter, honey, and vanilla in a large bowl or KitchenAid mixer. Pour in the dry oat mixture and mix well until just blended.

Step 4: On an ungreased cookie sheet, drop rounded teaspoonfuls of the cookie batter, making sure to leave enough space between each cookie. Using your fingers or the bottom of a glass jar, flatten the dough into a disk shape.

Step 5: Place in the preheated oven and bake for about 8 to 10 minutes or until the cookies are lightly browned. Remove from the oven when done and allow the cookies to cool.

Creme Filling:

Step 6: Whisk 1 cup peanut butter and half cup powdered sugar for approximately 5 minutes until combined.

Step 7: Flip half of the cookies upside-down. In the middle of each upside-down cookie, drop a tbsp of the creme filling. Top each with the other cookies, evenly pressing until the filling spreads to the edges of the cookies. If desired, you can also fill these cookies with Nutella.

Prep Time: 15 mins | Cook Time: 4 hrs 45 mins | Total Time: 5 hrs | Servings: 6

This chicken burrito bowl is one of my top slow cooker favorite recipes. A dump-and-go recipe that you can easily make without too much fuss. Tender chicken simmered in a scrumptious combination of Mexican seasonings fused with tasty black beans and brown rice, then, topped with melty cheese, fresh ripe tomatoes, and buttery avocados. For insanely delicious homemade burritos, serve this chicken burrito in a bowl or wrapped in a big soft tortilla.

Ingredients

2 tbsp of olive oil

1 lb. boneless, skinless chicken breasts about 2 large breasts

3 tsp of onion powder

3 tsp of chili powder

2 tsp of garlic powder

2 tsp of cumin

3 c. of low-sodium chicken broth

1 15-ounces can of diced tomatoes, drained

2 3/4 c. of instant whole grain brown rice

1 14-ounces can of black beans, drained and rinsed

1 1/2 c. of shredded Colby jack cheese

1 tsp of kosher salt and freshly ground pepper to taste

How to make Slow Cooker Chicken Burrito Bowl

Step 1: In your slow cooker, place the chicken breasts. Over the chicken, pour the chicken broth. Then, add the canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt, and pepper. Stir well.

Step 2: Put the lid on and set it to cook for 4 hours on low or until the internal temperature of the chicken reaches 165 degrees. Take the chicken breasts out of the slow cooker when done.

Step 3: Turn the slow cooker to high before stirring in the instant rice and black beans. Continue to cook for an additional 30 to 45 minutes or until the rice is tender.

Step 4: Return the chicken to the slow cooker and top with cheese. Continue to cook for a couple of minutes more until the cheese has melted.

Step 5: Serve the chicken burrito immediately with some fresh diced tomatoes, sour cream, green onions, avocados, or guacamole. Enjoy!

Slow Cooker Chicken Burrito Bowl

Rebecca Prep Time: 15 mins | Cook Time: 4 hrs 45 mins | Total Time: 5 hrs | Servings: 6 This chicken burrito bowl is one of my top slow cooker… General Recipes Slow Cooker Chicken Burrito Bowl European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 4 hrs 45 mins 4 hrs 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp of olive oil
• 1 lb. boneless, skinless chicken breasts about 2 large breasts
• 3 tsp of onion powder
• 3 tsp of chili powder
• 2 tsp of garlic powder
• 2 tsp of cumin
• 3 c. of low-sodium chicken broth
• 1 15-ounces can of diced tomatoes, drained
• 2 3/4 c. of instant whole grain brown rice
• 1 14-ounces can of black beans, drained and rinsed
• 1 1/2 c. of shredded Colby jack cheese
• 1 tsp of kosher salt and freshly ground pepper to taste

Instructions

Step 1: In your slow cooker, place the chicken breasts. Over the chicken, pour the chicken broth. Then, add the canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt, and pepper. Stir well.

Step 2: Put the lid on and set it to cook for 4 hours on low or until the internal temperature of the chicken reaches 165 degrees. Take the chicken breasts out of the slow cooker when done.

Step 3: Turn the slow cooker to high before stirring in the instant rice and black beans. Continue to cook for an additional 30 to 45 minutes or until the rice is tender.

Step 4: Return the chicken to the slow cooker and top with cheese. Continue to cook for a couple of minutes more until the cheese has melted.

Step 5: Serve the chicken burrito immediately with some fresh diced tomatoes, sour cream, green onions, avocados, or guacamole. Enjoy!

Prep time: 15 mins | Cook time: 4 hrs 15 mins | Total time: 4 hrs 30 mins | Yield: 6 SERVINGS

I love slow cooker recipes. I have a list of my favorites, and these slow cooker stuffed peppers are on top of my list. It’s jam-packed with amazing flavors, super easy to whip up, and does not require too much effort. These stuffed peppers are loaded with protein, and fiber, and very hearty! Enjoy this with drizzles of sour cream and some extra salsa. Do not forget the guacamole!

INGREDIENTS

1 1/2 c. cooked brown rice

1 lb. lean ground beef

1 1/2 c. shredded cheddar cheese, divided

1 c. corn kernels, frozen, canned, or roasted

1 (15 oz) can of black beans, drained and rinsed

1 c. salsa, homemade or store-bought

1 tsp cumin

2 tbsp chopped fresh cilantro leaves

6 bell peppers, tops cut, stemmed, and seeded

1/2 tsp chili powder, or more to taste

2 tbsp sour cream, optional

Kosher salt and freshly ground black pepper, to taste

HOW TO MAKE SLOW COOKER STUFFED PEPPERS

Step 1: Using a nonstick spray, lightly coat the inside of a 6-quart slow cooker.

Step 2: Place the beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin, chili powder, salt, and pepper in a large bowl. Mix well until combined. Into each bell pepper cavity, spoon the filling. Then, place the pepper into the prepared slow cooker.

Step 3: Put the lid on and set to cook the stuffed peppers for 3 to 4 hours on low or 2 to 3 hours on high or until the peppers have softened and the beef is completely cooked.

Step 4: Remove the cover and sprinkle on top the rest of the half cup cheese. Replace the lid and continue to cook for another 10 to 15 minutes on low or until the cheese has melted.

Step 5: Serve the stuffed peppers right away. If desired, drizzle the stuffed peppers with sour cream. Enjoy!

NOTES:

It is not required to use cooked ground beef.

Feel free to substitute white rice or quinoa.

SLOW COOKER STUFFED PEPPERS

Rebecca Prep time: 15 mins | Cook time: 4 hrs 15 mins | Total time: 4 hrs 30 mins | Yield: 6 SERVINGS I love slow cooker recipes. I have a… General Recipes SLOW COOKER STUFFED PEPPERS European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 4 hrs 15 mins 4 hrs 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c. cooked brown rice
• 1 lb. lean ground beef
• 1 1/2 c. shredded cheddar cheese, divided
• 1 c. corn kernels, frozen, canned, or roasted
• 1 (15 oz) can of black beans, drained and rinsed
• 1 c. salsa, homemade or store-bought
• 1 tsp cumin
• 2 tbsp chopped fresh cilantro leaves
• 6 bell peppers, tops cut, stemmed, and seeded
• 1/2 tsp chili powder, or more to taste
• 2 tbsp sour cream, optional
• Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Using a nonstick spray, lightly coat the inside of a 6-quart slow cooker.

Step 2: Place the beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin, chili powder, salt, and pepper in a large bowl. Mix well until combined. Into each bell pepper cavity, spoon the filling. Then, place the pepper into the prepared slow cooker.

Step 3: Put the lid on and set to cook the stuffed peppers for 3 to 4 hours on low or 2 to 3 hours on high or until the peppers have softened and the beef is completely cooked.

Step 4: Remove the cover and sprinkle on top the rest of the half cup cheese. Replace the lid and continue to cook for another 10 to 15 minutes on low or until the cheese has melted.

Step 5: Serve the stuffed peppers right away. If desired, drizzle the stuffed peppers with sour cream. Enjoy!

Notes

It is not required to use cooked ground beef. Feel free to substitute white rice or quinoa.

Prep time: 10 mins | Cook time: 250 mins | Total time: 260 mins | Yield: ABOUT 4 CUPS SHREDDED CHICKEN

I love this slow cooker teriyaki chicken. It is packed with wonderful flavors, very simple to whip up, and made with natural sweeteners. I serve this over rice garnished with some toasted sesame seeds for a filling meal any time. This easy slow cooker teriyaki chicken is a must-try and for keeps!

INGREDIENTS

2 cloves garlic, minced

2 pounds boneless, skinless chicken breasts

1/2 c. chopped white onion

1/4 c. rice wine vinegar

1/2 c. honey

1 tablespoon chopped fresh ginger

1/2 c. soy sauce (use low-sodium if desired)

1/4 c. cold water

(optional toppings: sliced scallions and toasted sesame seeds)

1/8 teaspoon freshly ground black pepper

3 tablespoons cornstarch

HOW TO MAKE SLOW COOKER TERIYAKI CHICKEN

Step 1: To the bottom of a slow cooker, add the chicken breasts in a single layer.

Step 2: Place the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper in a bowl. Mix well until combined. On top of the chicken breasts in the slow cooker, pour the mixture. Put the lid on and set it to cook for 4 to 5 hours on High or until the chicken is completely cooked and easily shred using a fork. To a separate bowl, transfer the chicken and shred it with two forks. Then, pour the rest of the teriyaki sauce from the slow cooker into a medium saucepan.

Step 3: In the meantime, mix the cold water with cornstarch in another bowl until the cornstarch has dissolved and the lumps are gone. Into the teriyaki sauce, stir in the cornstarch slurry. Bring the sauce to a boil for about 1 to 2 minutes over medium-high heat until thickened. Take the pan off the heat and pour the sauce over the shredded chicken. Toss well.

Step 4: Serve the teriyaki chicken immediately, garnished with scallions/green onions. If desired, sprinkle with some toasted sesame seeds. Enjoy!

SLOW COOKER TERIYAKI CHICKEN

Rebecca Prep time: 10 mins | Cook time: 250 mins | Total time: 260 mins | Yield: ABOUT 4 CUPS SHREDDED CHICKEN I love this slow cooker teriyaki chicken. It is… General Recipes SLOW COOKER TERIYAKI CHICKEN European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 250 mins 250 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cloves garlic, minced
• 2 pounds boneless, skinless chicken breasts
• 1/2 c. chopped white onion
• 1/4 c. rice wine vinegar
• 1/2 c. honey
• 1 tablespoon chopped fresh ginger
• 1/2 c. soy sauce (use low-sodium if desired)
• 1/4 c. cold water
• (optional toppings: sliced scallions and toasted sesame seeds)
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons cornstarch

Instructions

Step 1: To the bottom of a slow cooker, add the chicken breasts in a single layer.

Step 2: Place the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper in a bowl. Mix well until combined. On top of the chicken breasts in the slow cooker, pour the mixture. Put the lid on and set it to cook for 4 to 5 hours on High or until the chicken is completely cooked and easily shred using a fork. To a separate bowl, transfer the chicken and shred it with two forks. Then, pour the rest of the teriyaki sauce from the slow cooker into a medium saucepan.

Step 3: In the meantime, mix the cold water with cornstarch in another bowl until the cornstarch has dissolved and the lumps are gone. Into the teriyaki sauce, stir in the cornstarch slurry. Bring the sauce to a boil for about 1 to 2 minutes over medium-high heat until thickened. Take the pan off the heat and pour the sauce over the shredded chicken. Toss well.

Step 4: Serve the teriyaki chicken immediately, garnished with scallions/green onions. If desired, sprinkle with some toasted sesame seeds. Enjoy!

Prep Time: 5 mins | Cook Time: 8 hrs | Total Time: 8 hrs 5 mins | Servings: 4

Are you looking for another easy recipe, then you have to try this crockpot chicken fajitas. All you need are five main ingredients, dump them in your crockpot, and set them to cook for 8 hours. It’s a no-fuss dish perfect for a filling meal that I’m pretty sure your entire family will love! The optional toppings are recommended for that extra goodness that you’ll always look for.

You can serve this fajita on its own. If you want to add more carbs, you can serve this chicken fajitas with Mexican rice, a simple side salad, or cauliflower, or enjoy this over pasta. If desired, simply serve this chicken fajitas with tortillas.

If you are into meal prep, this chicken fajitas is one of your best options. Store this in the freezer for up to 3 months. To reheat, sprinkle a little water on top of the frozen chicken fajitas and pop in the microwave for about 6 to 7 minutes, stirring halfway through.

Ingredients

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts

1 tablespoon chili powder

1 (500mL) container of fresh salsa (or jarred salsa)

1 teaspoon cumin

1 yellow onion, sliced

1 green pepper, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 teaspoon salt

Optional toppings:

1 tablespoon fresh chopped cilantro

Corn tortillas, to serve

1/2 c. grated cheddar cheese

How to make Easiest Ever Crockpot Chicken Fajitas

Step 1: To a slow cooker, add the chicken, salsa, garlic, chili powder, cumin, and salt. Cover and set to cook for 4 hours on high or 8 hours on low.

Step 2: Take the chicken out of the slow cooker in the last half hour of cooking and shred. In the meantime, turn the crockpot to high. Then, add the onions and peppers. Continue to cook.

Step 3: Return the shredded chicken to the peppers and onions. Stir well and top with cheese and some cilantro. If desired, serve the chicken fajitas in corn tortillas. Enjoy!

Nutrition Facts:

Calories: 341 kcal | Carbohydrates: 32g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 863mg | Potassium: 796mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1870IU | Vitamin C: 119.9mg | Calcium: 173mg | Iron: 2.3mg

Easiest Ever Crockpot Chicken Fajitas

Rebecca Prep Time: 5 mins | Cook Time: 8 hrs | Total Time: 8 hrs 5 mins | Servings: 4 Are you looking for another easy recipe, then you have to… General Recipes Easiest Ever Crockpot Chicken Fajitas European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 341 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon chili powder
• 1 (500mL) container of fresh salsa (or jarred salsa)
• 1 teaspoon cumin
• 1 yellow onion, sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 teaspoon salt
• Optional toppings:
• 1 tablespoon fresh chopped cilantro
• Corn tortillas, to serve
• 1/2 c. grated cheddar cheese

Instructions

Step 1: To a slow cooker, add the chicken, salsa, garlic, chili powder, cumin, and salt. Cover and set to cook for 4 hours on high or 8 hours on low.

Step 2: Take the chicken out of the slow cooker in the last half hour of cooking and shred. In the meantime, turn the crockpot to high. Then, add the onions and peppers. Continue to cook.

Step 3: Return the shredded chicken to the peppers and onions. Stir well and top with cheese and some cilantro. If desired, serve the chicken fajitas in corn tortillas. Enjoy!

PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people

This mushroom ravioli with spinach is a great meatless meal with mushrooms that are sauteed with spinach, garlic, sun-dried tomatoes, and mixed with ravioli. It’s a very easy dish to throw together using only six main ingredients. And a quick one since this is ready in less than thirty minutes.

Why do I love this delicious mushroom ravioli with spinach so much? Not only that, this requires only a few simple ingredients, incredibly easy to whip and fast, but this meatless weeknight dinner always leaves me full and satisfied. This recipe is also pretty versatile. I can make this using any type of ravioli. Either homemade or store-bought with varieties of filling. As for the mushrooms, you can choose from baby portobellos, cremini mushrooms, shiitake, porcini, button mushrooms, or oyster mushrooms.

Serve this mushroom ravioli with spinach by itself or with creamy sauce like Alfredo sauce or creamy sun-dried tomato sauce. If you want protein, enjoy this with grilled chicken, salmon, baked trout, or even loin chops.

Ingredients

1 tbsp olive oil

10 ounces ravioli (cheese ravioli, pesto-filled, etc.)

4 cloves garlic, minced

¼ c. sun-dried tomatoes, chopped

10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)

2 tbsp olive oil

5 ounces spinach, fresh

salt and pepper

¼ tsp red pepper flakes

How to make Mushroom Ravioli with Spinach

Step 1: Following the package directions, cook the ravioli until al dente. Drain when done.

Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped sun-dried tomatoes and sliced mushrooms into the skillet. Cook for about 2 minutes, stirring. Next, add the fresh spinach, minced garlic, and red pepper flakes. Cook further until the spinach has wilted, stirring.

Step 3: Add the cooked ravioli to the skillet along with 1 tbsp olive oil. Stir well and gently reheat over medium-low heat. To taste, season with salt and pepper.

Nutrition Facts:

Amount per Serving: Calories 375, Fat 19g 29%, Saturated Fat 4g 25%, Cholesterol 38mg 13%, Sodium 488mg 21%, Potassium 670mg 19%, Carbohydrates 37g 12%, Fiber 4g 17%, Sugar 5g 6%, Protein 14g 28%, Vitamin A 3420IU 68%, Vitamin C 15.1mg 18%, Calcium 62mg 6%, Iron 9.4mg 52%

Mushroom Ravioli with Spinach

Rebecca PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people This mushroom ravioli with spinach is a great meatless meal with mushrooms… General Recipes Mushroom Ravioli with Spinach European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 375 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
• 4 cloves garlic, minced
• ¼ c. sun-dried tomatoes, chopped
• 10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
• 2 tbsp olive oil
• 5 ounces spinach, fresh
• salt and pepper
• ¼ tsp red pepper flakes

Instructions

Step 1: Following the package directions, cook the ravioli until al dente. Drain when done.

Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped sun-dried tomatoes and sliced mushrooms into the skillet. Cook for about 2 minutes, stirring. Next, add the fresh spinach, minced garlic, and red pepper flakes. Cook further until the spinach has wilted, stirring.

Step 3: Add the cooked ravioli to the skillet along with 1 tbsp olive oil. Stir well and gently reheat over medium-low heat. To taste, season with salt and pepper.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 6

This crowd-pleasing low-carb dish with chicken, zucchini, black beans, corn, and tomatoes topped with melted cheese is another amazing Tex Mex weeknight dinner that you can easily make in under thirty minutes! A must-try recipe and for keeps!

Ingredients

2 large zucchini, diced

1 pound boneless & skinless chicken breasts, cut into 1-inch pieces

3 large garlic cloves, minced

1 medium onion, finely chopped

1 c. corn, frozen or fresh

14 ounces can low sodium black beans, drained & rinsed

1 teaspoon store-bought or homemade taco seasoning

14 ounces can low sodium diced tomatoes not drained

1 tablespoon cumin divided

1 c. Tex Mex or Colby Jack cheese shredded

1/2 c. green onions, chopped

2 medium bell peppers, chopped

1/2 c. cilantro chopped

1 tablespoon oil for frying

1 teaspoon salt

Ground black pepper to taste

How to make Tex Mex Chicken and Zucchini

Step 1: On low-medium heat, preheat a large (12-inch) deep skillet. Swirl the oil to coat the bottom of the skillet. Then, add the onion, garlic, and bell pepper. Cook for about 3 minutes, stirring often.

Step 2: To the side of the skillet, move the vegetables. Add the chicken and sprinkle with 1 teaspoon cumin, salt, and black pepper. Cook the chicken for approximately 5 minutes, stirring often.

Step 3: To the chicken and vegetables in the skillet, add the corn, beans, tomatoes, zucchini, taco seasoning, and the rest of the cumin. Stir well, then put the lid on. Continue to cook for another 10 minutes over low-medium heat.

Step 4: Remove the cover and sprinkle the cheese on top. Replace the cover and cook for a couple of minutes more until the cheese has melted. Then, top with some green onions and cilantro.

Step 5: Serve the Tex Mex chicken and zucchini immediately and enjoy on its own or with brown rice or quinoa. If desired, garnish with our cream, cilantro, and black olives after the cheese has melted, and top with some crushed tortilla chips. You can use this as a filling in low-carb wraps garnished with some sliced avocados.

Notes:

You can keep this Tex Mex chicken and zucchini in the fridge for up to 3 to 4 days, covered.

When ready to serve, place in a skillet and simmer for about 5 minutes over low heat, covered. If using a non-stick skillet, you may need to add water or oil to reheat.

Nutrition Facts:

Serving: 1.75 cups | Calories: 323 kcal | Carbohydrates: 19g | Protein: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 699mg | Fiber: 5g | Sugar: 7g

Tex Mex Chicken and Zucchini

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 6 This crowd-pleasing low-carb dish with chicken, zucchini, black beans, corn, and tomatoes topped… General Recipes Tex Mex Chicken and Zucchini European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 323 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large zucchini, diced
• 1 pound boneless & skinless chicken breasts, cut into 1-inch pieces
• 3 large garlic cloves, minced
• 1 medium onion, finely chopped
• 1 c. corn, frozen or fresh
• 14 ounces can low sodium black beans, drained & rinsed
• 1 teaspoon store-bought or homemade taco seasoning
• 14 ounces can low sodium diced tomatoes not drained
• 1 tablespoon cumin divided
• 1 c. Tex Mex or Colby Jack cheese shredded
• 1/2 c. green onions, chopped
• 2 medium bell peppers, chopped
• 1/2 c. cilantro chopped
• 1 tablespoon oil for frying
• 1 teaspoon salt
• Ground black pepper to taste

Instructions

Step 1: On low-medium heat, preheat a large (12-inch) deep skillet. Swirl the oil to coat the bottom of the skillet. Then, add the onion, garlic, and bell pepper. Cook for about 3 minutes, stirring often.

Step 2: To the side of the skillet, move the vegetables. Add the chicken and sprinkle with 1 teaspoon cumin, salt, and black pepper. Cook the chicken for approximately 5 minutes, stirring often.

Step 3: To the chicken and vegetables in the skillet, add the corn, beans, tomatoes, zucchini, taco seasoning, and the rest of the cumin. Stir well, then put the lid on. Continue to cook for another 10 minutes over low-medium heat.

Step 4: Remove the cover and sprinkle the cheese on top. Replace the cover and cook for a couple of minutes more until the cheese has melted. Then, top with some green onions and cilantro.

Step 5: Serve the Tex Mex chicken and zucchini immediately and enjoy on its own or with brown rice or quinoa. If desired, garnish with our cream, cilantro, and black olives after the cheese has melted, and top with some crushed tortilla chips. You can use this as a filling in low-carb wraps garnished with some sliced avocados.

Notes

You can keep this Tex Mex chicken and zucchini in the fridge for up to 3 to 4 days, covered. When ready to serve, place in a skillet and simmer for about 5 minutes over low heat, covered. If using a non-stick skillet, you may need to add water or oil to reheat.