01 May Weekly Recipe Round (18) Up
- Can you believe it’s been 18 weeks since I started posting these weekly recipe menus??? I can’t!!!
Time flies when you’re having fun!
I have a brand new accountability group starting May 2nd – Make it Happen in May!!! It’s all about making this healthy lifestyle fit into your already very busy one!
We are showing busy mamas and busy ladies how to make it happen…how to exercise, cook healthy, eat healthy, have more energy, feel better and start fitting into those pants better…and…as I’m sure you’re aware…summer is coming FAST and we all want to be ready!!!
And…in this group…we are going to get it DONE!!!!
But anyway, back to the task at hand…your weekly dinner recipes…
This week’s theme is all about the crockpot!!! This is one of the tips I’m going to be sharing with my challengers but since I love all of you readers out there in cyber space, I’m going to share it with you too!
Make the crockpot your BEST FRIEND…it is a HUGE time saver AND you can make HEALTHY and DELICIOUS meals!!!
Here are 4 crockpot recipes for your dining pleasure…all 21 Day Fix approved!!!!
Crockpot Pineapple Pork Tenderloin
- 1 lb of pork tenderloin (you can also use chicken instead)
- 1 bag of frozen pineapple chunks
- 1 red bell pepper, cut into chunks
Place the pork tenderloin in the bottom of the crockpot then add the pineapple and the peppers on top of it. Set it to low and let it cook until the pork is no longer pink and it should start to actually pull apart a little bit.
- One Red, One Purple
Tip: You can easily add other veggies to this if you want – like green bell peppers and mushrooms.
Another tip: Serve it with green beans (green) and barley (yellow).
Crockpot Apple Chicken and Sweet Potatoes
- 2 sweet potatoes
- 1 pound boneless, skinless chicken breasts
- Sea salt and cracked black pepper
- 2 cloves of garlic, minced
- 1/2 cup chopped red onion
- 1 cup unsweetened applesauce
- 2 teaspoons apple cider vinegar
1. Layer the sweet potato chunks and chicken breasts in the bottom of the crockpot
2. Season with salt and pepper
3. In a small bowl, stir together the garlic, red onion, apple sauce and vinegar
4. Pour the mixture over the chicken and sweet potato chunks
5. Cook on low for 6-8 hours
1 Red, 1 Yellow
Tip: Serve it with a side salad and/or side of green beans or asparagus
Crockpot Stuffed Bell Peppers
- 6 Large Bell Peppers
- 1 pound lean ground beef
- ½ cup onion, chopped
- 1 14 oz can diced tomatoes
- 1 cup wild rice, cooked (any kind of rice will work)
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1¼ cup shredded cheese, divided
- ¼ cup water (to put on the bottom of the slow cooker)
- Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
- Combine ground beef, onion, diced tomatoes, rice, worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.
- Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
- About 15 minutes before serving, sprinkle remaining cheese and let it melt.
1 RED, 1 GREEN, 1 BLUE
Tip: Serve it with a side salad and/or black beans
Chicken Marinara with Basil Zoodles
- 1 3-4 pound chicken, giblets removed at reserved for stock
- 1 onion, sliced
- 1½ cups of homemade marinara or your favorite store-bought marinara
- sea salt and pepper
- 4 medium zucchini
- ¼ cup fresh basil
- shaved parmigiano regiano to taste (optional)
- Place the sliced onion in the bottom of the slow cooker
- Generously season the chicken with sea salt and pepper and place it in the slow cooker on top of the onions
- Pour the marinara sauce over the chicken
- Put the lid on the slow cooker and cook on high for 3-4 hours or low for 6-8 hours
- When the chicken has cooked through, remove it from the slow cooker and set aside to cool enough that you can handle it
- In the mean time, spiralize your zucchini noodles. I like to do about 1 per person
- Place the noodles in a colander fitted over a bowl. Sprinkle with sea salt and allow the noodles to sit for about 5 minutes. The excess water will fall into the bowl. Discard that.
- When the chicken is cool enough to handle, shred the meat from the bones and place it back into the slow cooker to warm in the sauce.
- Taste the chicken and sauce and season with sea salt and pepper
- Tear up the fresh basil into pieces and toss it in with the zucchini noodles.
- To plate, lay a bed of zucchini noodles on the plate, spoon the chicken along with some of the sauce over the noddles. Garnish with Parmesan cheese (optional) and extra basil. Enjoy!
1 GREEN, 1 RED, 1 PURPLE, 1 BLUE
Tip: Serve it with a side salad
Another tip: If you don’t like zoodles, try spaghetti squash or whole wheat noodles instead
Please share this post and these recipes with your friends, relatives, family members and loved ones!!!!