crockpot ideas?

Does anyone have any good high protein slow cooker recipes? Thanks Denise

hi Denise, this is my favorite slow cooker recipe! Its the shredded beef you get at mexican restaurants and it comes out just like it!! I've made it with a smaller roast and now make it with only with large roasts because it freezes so well!! I put 3oz portions in snack size ziplock bags so they're perfect for my little stomach 4 pounds chuck roast 1 (4 ounce) can green chile peppers, chopped 2 tablespoons chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 2 cloves garlic, minced salt to taste 1/2 beef broth Trim the roast of any excess fat, and season with all ingredients listed above. Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat) Place roast in foil large enough to enclose the meat. Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Remove foil and reduce heat to Low. Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

Oh my gosh, this sounds fabulous. I live alone so I love to have things to be able to freeze and pull out when I get home from work. A couple of questions - So I cook the meat in the slow cooker inside the tinfoil kind of floating in the broth? I know it's only 1/2 cup but is that the idea? I just tried a recipe with a london broil using Lipton beefy onion soup and water - the meat was tender but was so dry due to the low fat content that I had trouble eating it. I was thinking a chuck would be better. I love shredded beef. Thanks again Denise

just wrap the roast (after its been marinated and before you put it in the crockpot) in tinfoil. it wont float because the roast is heavy. the tinfoil is to keep the meat tender. when you take the foil off the meat might not be ready to shred. just keep cooking for a few hours until you can take a fork and shred the beef. its delish!! I too live alone and live by zip lock "snack" sized bags. perfect to hold 3 oz of meats, cheeses, any small portion of food I eat! good luck

Hey Girl, I tried this one yesterday, was really good! I threw in a couple of bay leafs too! We used it for tacos/taco salad. I was thinking that this would be a great base for soup with some beans and maybe some stewed tomatoes. Thanks for sharing this one!

I got this idea from a member here and I just tweaked it to suit my family's taste... Boneless chicken breast cutlets 1 can of "mexican type" soup...like the chicken verde 1-2 cans of black beans 1 jar of salsa 1 packet of low sodium taco seasoning half a bag of frozen corn Mix the soup w/the seasoning and add the chicken. stir in beans, corn and salsa and simmer all day. I serve this over rice for hubby and just plain for me...it's yummy and the chicken gets really tender! I also made this over the weekend...it kind of tastes like chicken and dumplings w/o the dumplings... 2 cans cream of chicken soup boneless chicken breast cutlets bag of baby carrots 1/2 bag each of peas and corn beans (if desired) pepper to taste cut up potatoes (I don't eat them, but DH does)

Thanks Christine and Stylz - I can't wait to make these this weekend. I've been getting a little bored just eating the same thing all the time and need to spice up my menu. I will make both of these this weekend!!!! Denise

This is from a new "Crock-Pot" recipe book from Rival that I picked up at Walmart today. I made one change in the recipe by replacing the sugar with Splenda. The rest of the recipe remains the same. Simply Delicious Pork 1 1/2 lbs. boneless pork loin, sliced into 6 equal (4 oz) servings 4 medium Golden Delicious apples, sliced 3 Tbls. packed brown Splenda® 1 tsp. cinnamon ¼ tsp. salt 1. Place pork in crock-pot; cover with apple slices. 2. Combine Splenda, cinnamon and salt in a small bowl; sprinkle over apples. Cover, cook on LOW 6-8 hours. 6 servings Nutrition per serving: 160.6 cal., 5g fat, 8.2g carbohydrates, 20g protein per serving.

I put boneless, skinless chicken thighs (about 1.5 lbs) in a crockpot with 2 cans of 98% fat free Campbells Cream of Celery soup and 2 packets of Lipton Onion soup mix. Cook on low 8-10 hours. Delicious and meat is so tender. I served it with roasted butternut squash.

http://southernfood.about.com/library/crock/blcpidx.htm I use this link all the tiime and some where in this site you can have a weekly crockpot recipe sent to your email...good luck Jannine