Crockpot Minestrone

Crockpot Minestrone

by | Apr 28, 2014 | Broths & Soups, Food & Recipes

Serves 6-8

Crockpot Minestrone
 
Save Print
Recipe type: Soup
Ingredients
  • 5 cups no-salt-added vegetable broth
  • 1 cup water
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can beans (cannellini, kidney, black beans)
  • 1 bundle of asparagus, cut
  • 6 ounces fresh spinach
Instructions
  1. Add all ingredients to the crockpot.
  2. Cook on low for 4-6 hours (or high for 3 hours)

Make your own no-salt-added Vegetable Broth using our recipe!

Variations: Try adding different vegetables for a variety of combinations! (Some suggestions could be celery, mushrooms, peppers, zucchini, jalapeno, green beans, or kale.)

*Note:
For Phase 1, omit the beans.
Remember to include ingredients when calculating daily intake allowances.

Crockpot Jambalaya

Crockpot Jambalaya

by | Feb 16, 2014 | Broths & Soups, Food & Recipes

Makes 4 servings

Crockpot Jambalaya
 
Save Print
Recipe type: Entree
Ingredients
  • 5 cups no-salt-added chicken broth
  • 4 bell peppers (red, orange, green, or yellow), chopped
  • 1 (14-ounce) can of diced tomatoes
  • 1 onion, chopped
  • 10 oz frozen okra
  • 2 cloves of garlic, chopped
  • 1 lb large shrimp, peeled and deveined
  • 2 boneless, skinless chicken breasts, diced
  • 3-4 tablespoons Rajin’ Cajun Seasoning
Instructions
  1. Combine the chicken broth, peppers, tomatoes, onion, okra, garlic, chicken, and seasoning in the crockpot.
  2. Cook on low for 6 hours (or high for 4 hours)
  3. Add the shrimp to the crockpot in the last 15-20 minutes.

Make your own Rajin’ Cajun Seasoning mix and no-salt-added Chicken Broth with our recipes!

Variation: Try adding different vegetables like zucchini, asparagus, or mushrooms. You can also add different varieties of seafood, depending on what is fresh at your local grocer.

*Note: Remember to include ingredients when calculating daily intake allowances.

Sopa de Pollo

Sopa de Pollo

by | Mar 25, 2013 | Broths & Soups, Food & Recipes

Makes 6 servings

Sopa de Pollo
 
Save Print
Recipe type: Soup
Ingredients
  • Olive oil spray
  • 12 ounces skinless, boneless chicken breast, cooked and diced
  • 1 cup onion, diced
  • 2 garlic cloves, minced
  • 1 cup green bell pepper, chopped
  • ¾ teaspoon ground cumin
  • ¾ teaspoon chili powder
  • 14 ounces no-salt-added chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ⅓ cup chopped fresh cilantro
  • 6 lime wedges
Instructions
  1. Spritz large pot with olive oil and heat over medium-high.
  2. Add onion, bell pepper, and garlic; cook, stirring often, 5 minutes or until softened.
  3. Stir in cumin, chili powder, broth and tomatoes; bring to a boil.
  4. Reduce heat and simmer 5 minutes.
  5. Add chicken and simmer 3 minutes or until heated through.
  6. Add cilantro and lime wedge upon serving.

Make your own no-salt-added Chicken Broth using our recipe!

Variations:
This recipe can also be made in a slow-cooker! Simply combine all ingredients in the slow-cooker and cook on high for 4 hours, or low for 6 hours.
For Phase 3, feel free to add beans and serve with Fat Flush tortillas.

*Note: Remember to include ingredients when calculating daily intake allowances.

Old Fashioned Crockpot Chili

Old Fashioned Crockpot Chili

by | Feb 28, 2013 | Broths & Soups, Food & Recipes

Serves 4

Old Fashioned Crockpot Chili
 
Save Print
Recipe type: Soup
Ingredients
  • 2 onions, sliced
  • 1 cup bell peppers, chopped
  • 1¼ pounds lean ground meat (beef or turkey)
  • 1 cup mushrooms, sliced
  • 1 cup celery, chopped
  • 1 (6-ounce) can tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 2-3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • Cayenne, to taste
  • 1 bay leaf
Instructions
  1. Place the onions, bell peppers and garlic in the bottom of the slow cooker.
  2. Place the meat over the vegetables.
  3. Place the mushrooms and celery on top of the meat.
  4. In a small bowl, mix together the remaining ingredients and pour over the meat and vegetables.
  5. Cover and cook on low for 6 to 8 hours (or on high for 4 to 5 hours)
  6. About 45 minutes prior to serving, use a wooden spoon to break apart the meat, if needed.
  7. Remove and discard the bay leaf before serving.

 

For Phase 3, feel free to add 1 can of kidney beans.

*Note: Remember to include ingredients when calculating daily intake allowances.

Slow Cooker Beef Stew

Slow Cooker Beef Stew

by | Jan 6, 2012 | Entrees

Serves 4

Slow Cooker Beef Stew
 
Save Print
Recipe type: Entree
Ingredients
  • 1½ pounds of stew meat, lean, and trimmed of all visible fat, cut into chunks
  • 4 Roma tomatoes, cut into chunks
  • 2 scallions, thinly sliced
  • 1 teaspoon Fat Flush Curry Seasoning
  • 1 teaspoon cayenne
  • 1 small head cauliflower, cut into florets
  • 1 small head broccoli, cut into florets
  • 1 carrot, grated
  • 1 cup purified water
Instructions
  1. Mix all ingredients in a 3½ quart or larger slow cooker.
  2. Cover and cook on low for 6 to 8 hours until beef is cooked through and vegetables are tender.

*Note: Remember to include ingredients when calculating daily intake allowances.

Enroll now in the Smoothie Shakedown Challenge...