Fish or veggie crock pot recipes?

August

August

Cathlete
Hello!

I don't cook.

And I don't eat meat (or poultry).

And I just bought a really beautiful crock pot that I'm totally scared to use. :*



I've searched online and found a bunch of recipes that "sound" good, but I'd love to break in my Baby with a recipe or two that someone actually says they like LOL.

Do any of you have any good fish, seafood or veggie crock pot recipes?

Many, many thanks!
 
August-

Here's one that I love! But I'm also a big cabbage fan. You may not be. I have another recipe for Veggie Chili that I'm searching my PC for, as soon as I find it, I'll share it here also!

Hearty Cabbage Soup
2 C shredded cabbage
2/3 C uncooked instant rice
1 can (16 oz) fat free chicken broth
2 ½ C hot water
1 can (8 oz) tomato sauce
½ C shredded carrots
½ C finely chopped onion
1 can (16 oz) diced tomatoes
½ C salsa or picante sauce
1 T splenda (I omit this)
1 tsp dill weed or Italian seasoning
1/8 tsp pepper

· In a 3 to 4 quart crockpot, combine all ingredients and mix well.
· Cover and cook on low for 8 hours.

Original source: www.aimeesadventures.com

Yields: 6 servings, 1 cup each, 1 WW point each


Gayle
 
Here's another one I use quite often:

0 Point Crockpot Soup
2 cans low sodium FF broth, and flavor
8 oz. Green beans (fresh or frozen)
1 lb zucchini, diced
1 can (14.5 oz) diced tomatoes, any variety
1 small head of cabbage, diced
1 large carrot, diced
1 garlic clove, minced
1 medium onion, diced
½ t salt
½ t pepper
1 T Italian seasoning


· In a medium crockpot, combine all ingredients.
· Cook on low for 10 hours.

Notes:
· Any 0 pt veggie can be substituted or added to this recipe.
· You may find you need a third can of broth.

Original source: www.weightwatchers.com message boards


Gayle
 
OH!!!!! Here's another of my favorites!

Meatless Taco Soup Crock Pot
1 large onion(s), chopped
1 package reduced-sodium taco seasoning
2 cup frozen corn kernels
15 oz fat-free chicken broth
15 oz canned black beans, undrained
15 oz canned great northern beans, undrained
16 oz fat-free canned refried beans
2 cans (14 ½ oz each )canned diced tomatoes, drained

· Spray crockpot with non-stick cooking spray.
· Add all ingredients to crockpot and cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Notes:
· For the diced tomatoes, you can use any variety you want to change the flavor just a bit.


Yield: 12 servings, about 1 C each, 2 pts each serving
Or yields 6 servings, 5 pts each serving

Original Source: www.aimeesadventures.com
 
Here's another!!! (as you already know, you just use veggie broth instead of beef or chicken broth)

Red Beans and Barley Stew Crock Pot
1 cup uncooked barley, rinsed (not pearled barley)
1 small red onion(s), finely chopped
1 large stalk celery, chopped
1 medium garlic clove(s), minced
1/4 tsp red pepper flakes, crushed, or more to taste
15 oz canned kidney beans, drained and rinsed
28 oz canned crushed tomatoes
2 piece bay leaf
3 cup fat-free chicken or vegetable broth
1/4 tsp black pepper
1 tsp table salt

· In a large (5 quart) crock pot, place all ingredient in the order listed.
· DO NOT STIR.
· Cover and cook on low heat for 7 hours. Stir and serve.

Yields 6 servings, about 1 1/3 C each, 4 pts per serving

Original Source: www.weightwatchers.com
 
OK! I couldn't find it in my PC document, so I'm just typing it in from my card! lol This is one of my FAVORITES!

Chunky Vegetable Chili Crockpot
1 medium zucchini, cut into 1/2" pieces
1 medium green sweet pepper, chopped
1/2 C coarsely chopped onion
1/2 C coarsely chopped celery
2 garlic cloves, minced
2-3 t chili powder
1 t dried oregano, crushed
1/2 t ground cumin
2 14.5 oz cans Mexican-style stewed tomatoes (undrained)
17 oz can whole kernel corn (undrained)
15 oz can black beans, rinsed and drained
8 oz hot salsa
sour cream

Combine all ingredients and mix well. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Top with sour cream!

Gayle
 
GAYLE!!!!!

LMAO! LMAO!!!

You are sooo kind! Me and my virgin crock pot thank you immensely!! :D :D :D

I've copy pasted all your wonderful recipes and am going to go shopping and cook something up for me and mom!

YAY!

Thank you so much!



Thank you, too, for the link, Melissa!


:7
 
Gayle!!! OMG these recipes look fantastic, especially the one for red beans and barley!! I can't wait to try it. I just might have to blow the dust off my crockpot for that one ;)

So August, are you planning to christen your crockpot tomorrow? :p :7
 
HA! Thanks, ladies! First of all, I LOVE TO COOK! I'm constantly in the kitchen throwing something together. Second, I've got 6 different crock pots! :) Really, I do! I use one the most, but the other 6 get their fair share of usage! Third....YOU'RE WELCOME!!!!

Gayle
 
Hi, Michele! You were so right to suggest my trying to post a question on the OD! I got fantastic results!

Speaking of fantastic results, O-M-G, did you look at Gayle's BFL photos?! If I use my crock pot can I look like her?

:D :D :D :D :D :D :D

I've got to get my butt to the grocery store!!


Gayle - SIX CROCK POTS?! LMAO LMAO!!!!!!!!!

Michele and I who are over in the Hate checkin were all hoping (with the others who post there) that some kind soul would provide a good beans and barley stew. No lie.

Thank you again!
 
Here's another for my fellow hater... from my Campbell's Slow Cooker Recipes book: (haven't tried it though so enter at your own risk)

White Bean w/ Fennel Soup
Prep Time: 15 min
Cook Time: 7-8 hours

1 box (32ounces) Swanson Organic Vegetable Broth
1/4 tsp. ground black pepper
1 small bulb fennel (about 1/2 pound) trimmed & sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 package (10ounces) frozen leaf spinach
1 can (14 1/2ounces) diced tomatoes
1 can (15ounces) white kideny (cannellini) beans, undrained

Place broth, black pepper, fennel, onion, and garlic in 5 1/2-6 quart slow cooker.

Cover & cook on LOW 6-7 hours.

Add spinach, tomatoes, and beans. Turn heat to HIGH. Cover & cook 1 hour.

ENJOY! (added by me) ;-)
 
Oh, Jen! That looks good too!

And yes, August, SIX SIX SIX crockpots! My family laughs at me, until I have like 4 or 5 of them cooking at the same time and they're over for dinner! HA!

(and thank you for your kind words, too!)

Gayle
 
Here's one of my faves. I like to use the leftovers wrapped up in a whole wheat flax tortilla with a bit of cheese and some avocado:

LENTIL SLOPPY JOES

1 tbsp vegetable oil
1 onion, finely chopped
4 stalks celery, diced
4 cloves garlic, minced
½ tsp dried oregano
½ tsp salt
Freshly ground black pepper to taste
½ cup ketchup
¼ cup water
1 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp Dijon mustard
2 cups cooked brown or green lentils, drained and rinsed (or use 1 can, drained and rinsed)
Hot pepper sauce
Toasted hamburger buns

1. In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about five minutes. Add garlic, oregano, salt and pepper and cook, stirring, for one minute. Stir in ketchup, water, balsamic vinegar, brown sugar and mustard. Transfer to slow cooker stoneware. Add lentils and stir well.

2. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until hot and bubbling. Add hot pepper sauce to taste, if using. Ladle over hot toasted buns and serve immediately.
 
Jen - Fennel! Ooh. That's good for you. I've seen that at my grocery store for about something like $2,000 (exaggerating but not far off unfortunately).

(Gayle, I live in Tokyo so some "normal" store items aren't so commonly found here.)

Gayle - I am so LMAO at you!! You are too cute -- multi crock pots all a-cookin' at once! That's got to be a site!

Man, I'm having trouble storing my ONE crock pot. It's not even in my kitchen right now.


Shellers!! Long time no see! YUM! Lentils! I'm definitely trying out this one, too. In my file it goes!



I went shopping now and got all the makings for Gayle's barley one. :)

I'm going to try it out tomorrow. http://www.mysmiley.net/imgs/smile/scared/scared0001.gif




:D
 
I have a few too...:)

Black Bean Soup

2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chiles
1 can, 14.5 oz,Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic

Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho. Cover and cook on high 5 to 6 hours. Makes 8 cups. I have cooked mine on low all day.

Vegetable Taco Soup

2 cans Ranch Style Beans
1 can black beans
1 can refried beans
1 can whole kernal corn
1 can cream style corn
2 cans Rotel tomatoes with chilis
1 small onion, chopped
1 packet taco seasoning
1 packet Hidden Valley Ranch dressing mix (not fat free)
1-2 cups water or broth of choice

Mix all ingredients in your crockpot. Add as much water or broth as you like to make as soupy as you like. Cook all day on low (6-8 hours). Serve with grated cheese and tortilla chips.


Red beans And Rice
* 1 Tablespoon olive oil
* 3 cloves garlic
* 1 medium yellow onion
* 3 leeks
* 1 medium green pepper
* 2 medium white potatoes
* 1 cup baby carrots
* 2 15.5 ounce cans kidney beans, rinsed and drained
* 4 cups vegetable broth
* 1 Tablespoon chili powder
* 1 teaspoon salt
* 1/4 teaspoon coarse ground black pepper
* 3 cups cooked brown rice
Tabasco sauce, optional

Method

Heat oil in crock pot on high setting. Using a garlic press, crush garlic cloves directly into crock pot. Stir and allow to simmer while chopping remaining vegetables. Chop onion into large chunks, as for a stew and stew into crock pot. Slice white ends of the leeks into 1/4" rounds, discarding green tops and stir into crock pot. Chop green pepper into large chunks and stir into crock pot. Chop potatoes into eight pieces each, leaving skins on. Add potatoes, carrots, beans broth, chili powder, salt and pepper to crock pot. Stir all the ingredients together well. Cover and cook until potatoes are done, 3 hours on high or 6 to 8 hours on low. Serve red beans over a bed of rice accompanied with Tabasco sauce, if desired.


Number of servings: 6
 
Hi August -

Sorry it took me so long, but here's my contribution. Not that you need any more... you've got enough to feed you for a couple of months!

LENTIL BARLEY SOUP
1 c dry lentils, rinsed
2 stalks celery, sliced
1/2 c hulled barley (not pearled)
1/2 tsp oregano
6 c water or vegetable stock
1/2 tsp ground cumin
1 onion, chopped
1/4 tsp black pepper
2 garlic cloves, minced
1/8 to 1/4 tsp red pepper flakes (I omit these because I can't handle "hot"!)
2 carrots, sliced
1/2 tsp salt
2-4 c fresh spinach (optional)

Place all ingredients into the crock pot, except spinach. Cook on low for about 5 hrs. Add spinach and cook until spinach is wilted but still bright green.

PUMKIN AND PINTO BEAN CHILI
(Butternut or other winter squash works great too)
1 1/2 c chopped onion
1 1/2 c chopped red or green bell pepper
2 garlic cloves, minced
2 tbsp chili powder
1/2 tsp ground cumin
4 c cubed, peeled pumpkin (about 1 lb, in 1/2 inch cubes)
3 c cooked (or canned) pinto beans
1 1/2 c water
1 c frozen corn
1 tsp salt
1 can (14.5 oz) diced tomatoes with green chilies, undrained

Heat nonstick skillet over medium heat. Add onion, bell pepper and garlic. Cover and cook 5 min or until tender. Add chili powder and cumin, cook 1 min, stirring constantly. Place onion mixture into crockpot. Add everything else. Cook on low for about 8 hrs or until veggies are tender and chili is thick.

Okay, I'm typed out for now. I couldn't find these on my computer!!!
 
Carole, Shannon!

I don't know if I'll be able to sleep tonight! Wooo hoooooooo! Those all sound GREAT!

THANK YOU SO MUCH! I really appreciate everyone's taking the time to type up and post all those fabulous recipes! I've got a little bit of confidence now.

Just a little.

(Don't want to jinx myself or anything LOL.)


:) :)
 
>OK! I couldn't find it in my PC document, so I'm just typing
>it in from my card! lol This is one of my FAVORITES!
>
>Chunky Vegetable Chili Crockpot
>1 medium zucchini, cut into 1/2" pieces
>1 medium green sweet pepper, chopped
>1/2 C coarsely chopped onion
>1/2 C coarsely chopped celery
>2 garlic cloves, minced
>2-3 t chili powder
>1 t dried oregano, crushed
>1/2 t ground cumin
>2 14.5 oz cans Mexican-style stewed tomatoes (undrained)
>17 oz can whole kernel corn (undrained)
>15 oz can black beans, rinsed and drained
>8 oz hot salsa
>sour cream
>
>Combine all ingredients and mix well. Cover and cook on low
>for 8-10 hours or on high for 4-5 hours.
>Top with sour cream!
>
>Gayle

This sounds yummy!!!!!!!
 
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