Looking for a no-fuss Taco Tuesday recipe? Let your slow cooker do the work for these shredded pork tacos and top with a southwest-inspired chopped salad kit. What could be easier?

Nutrition Tip: Muscles cannot be made without the proper fuel! Eating foods containing quality protein is essential for maintaining and increasing muscle mass, which pork happens to be high in.

The great taste of tacos is something that many people enjoy. They love the flavors and the way you can customize them to please just about everyone in your family. When you are looking for a great way to make tacos, but don’t want to put in too much work, you will want to consider our Slow Cooker Shredded Pork Tacos.

Sure, there’s four hours of cooking time – eight if you cook it on low instead of high – but don’t worry – all the work and heavy lifting will be done for you by your slow cooker.

If you’re looking for an easy way to make dinner with minimal effort, a slow cooker is your best friend. Here are three reasons why using a slow cooker is a great idea for busy weeknights.

One of the best things about slow cookers is that they do all the work for you. Just set it and forget it – no need to worry about stirring or checking on the food. This is especially helpful when you’re trying to get dinner ready while also dealing with kids or after a long day at work.

Another plus of slow cookers is that they’re very versatile. You can use them to make a variety of dishes, from stews and soups to pasta and even desserts. And because they cook slowly over a long period of time, the flavors have time to really meld together, resulting in a tastier meal.

That’s why these slow-cooker shredded pork tacos are so awesome. You just need 15 minutes of actual prep time!

Related: Try our Baked Fish Tacos with Watermelon Rind Slaw

Meal Prepping? Slow Cookers Are Your Friend!

Slow cookers make meal prep easy too. You can just throw everything in the pot and let it cook while you do other things. And, cleanup is a breeze since you only have one pot to wash.

Here are some tips for making your slow cooker meals even easier:

-Plan ahead and make enough for leftovers. Then you can just reheat your meal instead of starting from scratch the next day.

-Use frozen vegetables. They cook just as well as fresh veggies and they save you time chopping.

-Make extra sauce or gravy and freeze it in individual portions. That way you always have some on hand to jazz up your leftovers.

Slow Cooker Shredded Pork Tacos Are Filled With Good Stuff!

This meal features bell peppers, sweet onions, pork tenderloin, and a whole lot of flavor. Bell peppers, sweet onions, and pork tenderloin are a match made in heaven, and they come together perfectly in these Slow Cooker Shredded Pork Tacos. The bell peppers add a touch of sweetness and the onions add a touch of savoriness, while the pork tenderloin provides the perfect amount of protein.

And, if that wasn’t enough yummy goodness, it also features chili powder, Italian seasoning, cumin, salt, and pepper, and is topped with a delicious Mexican Fiesta salad kit and avocado. This combination makes for a delicious and hearty meal that is sure to please any crowd.

Print

Slow Cooker Shredded Pork Tacos

Looking for a no-fuss Taco Tuesday recipe? Let your slow cooker do the work for these shredded pork tacos and top with a southwest inspired chopped salad kit. What could be easier?

Course Entree & Main Dishes

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4

Calories 333kcal

Author Amber Gray

Ingredients

• 2 cloves garlic minced
• 1 bell pepper sliced
• 1/2 large RealSweet® sweet onion sliced
• 1 1/2 teaspoon chili powder
• 1 1/2 teaspoon Italian seasoning
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound pork tenderloin
• 8 6-inch whole wheat tortillas, warmed
• 1/2 bag Eat Smart® Mexican Fiesta chopped salad kit
• 1 small avocado chopped

Get Recipe Ingredients

Instructions

• Place garlic, peppers and onion in slow cooker.
• Combine chili powder, Italian seasoning, cumin, salt and pepper. Coat tenderloin with seasonings. Place on top of onions and peppers in slow cooker. Cook on high 4 hours.
• Once pork is finished, shred while in slow cooker and combine with onions and peppers.
• Serve pork on tortillas with salad and avocado.

Nutrition

Calories: 333kcal | Carbohydrates: 35g | Protein: 30g | Fat: 9g | Cholesterol: 60mg | Sodium: 427mg | Fiber: 6g | Sugar: 3g

The post Slow Cooker Shredded Pork Tacos appeared first on Healthy Family Project.

This easy Slow Cooker Chicken and Sweetpops Tomatoes recipe takes just a few minutes to prepare and is ready to serve at dinnertime. The simple sauce and tomatoes make this chicken recipe extra flavorful.

There’s nothing like coming home to the smell of a delicious and nutritious dinner all ready to go! Our days get busy, between work, the kids and all the different activities are involved in, so when everyone finally gets home, knowing that dinner is ready is wonderful! This slow cooker chicken and tomatoes cooks all day in the slow cooker so you have a healthy, home-cooked meal with little-to-no fuss.

Prep time for this slow cooker meal is only a few minutes; you simply add the Sweetpops tomatoes, onion, and chicken to the crockpot, then whisk up a simple Worcestershire, soy sauce, and brown sugar to pour over the top.  Yum! And easy! Did I mention that this Slow Cooker Chicken and Tomatoes recipe was easy? 😉

Key Ingredients

• Chicken thighs
• Onions
• Sweetpops tomatoes
• Garlic
• Soy sauce
• Brown sugar
• Worcestershire sauce
• Olive oil
• Pepper

Once the chicken is done cooking, you can shred it or leave it as-is. It’s great to serve over rice, quinoa, or cauliflower rice for a delicious and hearty dinner. To add a little more flavor, squeeze some fresh lemon over top! That touch of acid from the lemon brings out the flavors from the sauce and Sweetpops tomatoes.

Substitutions

• Chicken breasts instead of chicken thighs. Chicken breasts don’t have as much flavor as chicken thighs, so if you make this substitution consider adding a bit more sauce.
• Don’t have Sweetpops tomatoes? Grape tomatoes are an easy replacement, also feel free to use Roma tomatoes or even cherry tomatoes. If you use bigger tomatoes, I recommend slicing them into wedges.

Can you cook this slow cooker meal on high instead of low?

Yep! The typical rule of thumb is that if you are switching to cooking on high in a slow cooker, that your meal will be ready in 4 hours instead of 8 hours. I have found that cooking on high in the slow cooker tends to dry out the meats, so you may want to shred the chicken before serving so it soaks up the juices from the sauce and tomatoes.

What if the chicken is frozen? Can you put frozen chicken into the slow cooker?

Sure can! I do it all the time. If you are adding frozen chicken into the crockpot, I recommend cooking it on low for the full 8 hours. Always make sure the chicken is cooked thoroughly before serving.

Nutrition Tip: Tomatoes are not only high in vitamin C but also high in potassium, a mineral that’s considered a “nutrient of concern” because most kids (and adults) don’t get enough.

Serving Suggestions: Pairing Your Slow Cooker Chicken And Tomatoes

This Slow Cooker Chicken dish is incredibly versatile and can be paired with a variety of sides to make a complete and satisfying meal. For a classic combination, serve the chicken over a bed of fluffy white rice or nutrient-packed quinoa. The rice or quinoa will soak up the flavorful juices from the chicken and tomatoes, making every bite delicious. For a lower-carb option, try serving the chicken with roasted vegetables like broccoli, zucchini, or asparagus. The tender, juicy chicken and the bright, acidic tomatoes pair perfectly with the slight char and crunch of roasted veggies.

Storing and Reheating: Making the Most of Your Leftovers

If you find yourself with leftovers of this Slow Cooker Chicken And Tomatoes, you’re in luck! This dish keeps well in the refrigerator and can be easily reheated for a quick and tasty meal later. To store, transfer the chicken and tomatoes to an airtight container and place it in the refrigerator for up to 3-4 days. When you’re ready to reheat, simply spoon the desired portion into a microwave-safe dish and heat in the microwave until warmed through, stirring occasionally to ensure even heating. Alternatively, you can reheat the chicken and tomatoes in a covered skillet on the stovetop over medium-low heat until heated through.

Mix It Up: Variations on Slow Cooker Chicken And Tomatoes

While this Slow Cooker Chicken recipe is delicious as written, there’s plenty of room for customization based on your preferences or what you have on hand. Try adding different herbs and spices to the dish, such as dried oregano, basil, or smoked paprika, to change up the flavor profile. If you prefer bone-in chicken pieces, feel free to use those instead of boneless thighs – just keep in mind that the cooking time may need to be adjusted slightly. You can also incorporate other vegetables into the dish, such as sliced bell peppers or zucchini, to boost the nutritional content and add some extra color and texture.

The Benefits of Slow Cooking: Why Use a Slow Cooker?

Using a slow cooker to make dishes like this offers several benefits that make mealtime easier and more convenient. One of the main advantages is the hands-off cooking process – simply add your ingredients to the slow cooker, set it, and let it do the work for you. This makes it perfect for busy weeknights or days when you don’t have time to stand over the stove. Slow cookers are also energy-efficient, as they use less electricity than an oven or stovetop. Plus, they’re great for making large batches of food, which can be used for meal prep throughout the week or frozen for later use. With a slow cooker, you can come home to a delicious, home-cooked meal that’s ready to eat whenever you are.

Slow Cooker Chicken and Tomatoes can be part of a healthy diet. Tomatoes are high in vitamin C and potassium, which are important nutrients. However, the dish does contain some added sugar and sodium, so it should be consumed in moderation as part of a balanced diet.

Print

Slow Cooker Chicken and Tomatoes

This easy Slow Cooker Chicken & Tomatoes is prepped in minutes and cooks all day in the crockpot. There’s nothing like coming home to the smell of a delicious and nutritious dinner all ready to go!

Course Dairy Free, Entree & Main Dishes

Keyword chicken recipes, crockpot meals, easy dinner ideas, slow cooker recipes, tomatoes

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6

Calories 240kcal

Author Jodi Danen, RD

Ingredients

• 1 1/2 lb. boneless skinless chicken thighs
• 2 small sweet onions sliced
• 1 pint Sweetpops™ tomatoes
• 4 cloves garlic minced
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil
• 1/4 teaspoon pepper

Get Recipe Ingredients

Instructions

• Place chicken, onions and tomatoes in slow cooker.
• Whisk garlic, soy sauce, brown sugar, Worcestershire sauce, olive oil and pepper in small bowl. Pour over chicken.
• Cover slow cooker and cook on high 4 hours or low 6-8 hours.
• Serve with salad.

Nutrition

Calories: 240kcal | Carbohydrates: 20g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 443mg | Potassium: 658mg | Fiber: 2g | Sugar: 14g | Vitamin A: 419IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 2mg

The post Slow Cooker Chicken And Tomatoes appeared first on Healthy Family Project.

Healthy & delicious Buffalo Chicken Rice Bowl! 330 calories, ready in less than 30 minutes. It’s a perfect idea for meal prep and easy weeknight dinners.

If you love buffalo chicken, you’ll love these rice bowls! This recipe is perfect for meal prep too. We make shredded chicken in the slow cooker at the start of the week (here’s our shredded chicken how-to) along with a batch of rice. Everything else for these bowls comes together easily for a quick dinner or lunch. Just reheat the rice and chicken and assemble!

Nutrition Tip: Even kids who don’t like whole broccoli may like this crunchy slaw. Broccoli’s got vitamin C and even a little bit of protein and calcium, plus it contains cancer-fighting compounds.

Rice Bowls Top Game Changers in Meal Prepping

Rice-based bowls like these are a meal prep champion. They are incredibly easy to customize and pack for lunches or quick dinners throughout the week. The core concept of a grain, protein, and vegetables lends itself to endless variations. Swap out the brown rice for quinoa or cauliflower rice for a lower-carb option. Instead of broccoli, try roasted sweet potatoes, bell peppers, or even shredded carrots.

For protein, consider grilled shrimp, black beans, or tofu for a vegetarian twist. And don’t be afraid to experiment with sauces! A drizzle of creamy avocado dressing, a splash of lime juice, or a dollop of Greek yogurt can elevate your bowl to new heights. The versatility of this recipe ensures you’ll never get bored, making it a staple in your healthy eating routine.

We understand that time is precious, and finding healthy, delicious meals shouldn’t be a chore. That’s why we’ve crafted this Buffalo Chicken Rice Bowl recipe with simplicity and convenience in mind. Using readily available ingredients and straightforward steps, you can enjoy a restaurant-quality meal without the fuss.

Remember, our recipe uses steamed brown rice for a nutty flavor and added fiber, but feel free to adapt it to your preferences. With only 15 minutes needed, and 330 calories per serving, this bowl is a fantastic choice for anyone looking to maintain a balanced diet while indulging in the bold flavors of buffalo chicken. Whether you’re a seasoned cook or a kitchen novice, this recipe is designed to be accessible and enjoyable, proving that healthy eating can be both easy and incredibly tasty.

Loved the ease and deliciousness of this bowl? Check out these similar recipes:
– Citrus Asian Bowl
– Salmon Avocado Sushi Bowl

Print

Buffalo Chicken Rice Bowls

If you love buffalo chicken, you’ll love these rice bowls! This recipe is perfect for meal prep too. We make shredded chicken in the slow cooker at the start of the week (here’s our shredded chicken how-to) along with a batch of rice. Everything else for these bowls come together easily for a quick dinner or lunch. Just reheat the rice and chicken and assemble!

Course Entree & Main Dishes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 330kcal

Author Amber Gray

Ingredients

• 12 ounces cooked shredded chicken breast
• 1/4 cup buffalo sauce (or less, to taste)
• 2 cups cooked jasmine rice
• 1 12 oz. bag broccoli slaw
• 1 cup halved cherry tomatoes
• 1 avocado diced
• 2 green onions sliced
• 4 tablespoons ranch dressing

Get Recipe Ingredients

Instructions

• Toss chicken with buffalo sauce.
• Assemble bowls with rice, chicken, broccoli slaw, tomatoes and avocado. Drizzle with dressing and sprinkle green onions on top.

Nutrition

Calories: 330kcal | Carbohydrates: 24g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 192mg | Fiber: 5g | Sugar: 2g

The post Buffalo Chicken Rice Bowl appeared first on Healthy Family Project.

These Slow Cooker Cranberry Meatballs only have 6 ingredients and are prepped in under 5 minutes. This easy appetizer is flavorful and perfect to serve for the holiday season and beyond. While this post is sponsored by US Cranberries, all opinions and the recipe are our own.

Hello perfect holiday appetizer! These slow cooker cranberry sauce meatballs will be your favorite appetizer or snack this holiday season. And honestly, I don’t think we have to limit this deliciousness to just November and December! When isn’t an easy, flavorful, and delicious appetizer a good idea?!

You only need 6 ingredients and less than 5 minutes to prep these slow cooker cranberry meatballs. I don’t think it gets much easier than that!

You all remember those grape jelly meatballs that your parents made back in the day? It’s still a great recipe, and it’s easy. Well, when Grace and I were chatting about what we make for easy appetizers for the holidays and beyond we started reminiscing about those grape jelly meatballs, how everyone loved them and how easy they were to make. Then you could actually see the light bulb go off, we knew that Cranberry Meatballs were now going to be our new favorite appetizer.

And we were right.

Our cranberry sauce meatballs are just as easy to make as those grape jelly meatballs, but they are better. I promise. The cranberry sauce has a bit of tartness, then adding the orange juice and orange zest adds those citrus notes that makes for an incredible pairing.

Cranberry Meatballs Key Ingredients

• Whole Berry Cranberry Sauce
• Brown Sugar
• Chili Sauce
• Butter
• Orange – for juice and zest
• Meatballs

How To Make Cranberry Sauce Crockpot Meatballs

• Simply put everything in the crockpot, stir every now and then, enjoy when the meatballs are heated throughout in about 4 hours.

Why We Love This Recipe

• It’s easy and inexpensive to make.
• It’s a fantastic reason to buy another can or two of cranberry sauce.
• It’s a great way to use leftover cranberry sauce.
• Have I mentioned it’s absolutely delicious yet? Well, it is 😉

My son actually said that this was his favorite meatball recipe, which is impressive, because I make a lot of different meatball recipes! He took the leftovers and even made meatball subs the next day.

Simple Substitutions

• Feel free to use homemade meatballs, we love this meatball recipe.
• Use veggie meatballs to make this a meat-free appetizer.
• Like to make homemade cranberry sauce? Feel free to use that!

Why We Love Cooking With US Cranberries

• Cranberries are America’s Original Superfruit,® with many health benefits. Learn about the Gut Healthy Benefits of Cranberry Juice.
• It’s a family business. I have a huge appreciation for our farmers, what they do for us and our families is absolutely incredible. More than 1,100 small family farmers – many of them fourth, fifth or even sixth generation – produce U.S. cranberries.
• Cranberries are a nutrient-dense fruit that can be used in sweet (cranberry cupcakes anyone?) and savory dishes. Like our meatballs!

Slow Cooker Cranberry Meatballs FAQs

Q: How long do cranberry meatballs take to cook?
A: The meatballs take about 4 hours on low or 2 hours on high in the slow cooker.

Q: Can you make this recipe in the oven?
A: Yes, you can bake the meatballs at 350°F for 30-40 minutes until heated through.

Q: What meat works best for this recipe?
A: Frozen pre-made meatballs are recommended for convenience. Alternatively, you can use beef, turkey, or pork.

Q: Do you have to use a slow cooker for this recipe?
A: No, you can make these meatballs on the stovetop in a skillet or bake them in the oven.

Q: How long will leftover cranberry meatballs last?
A: Leftover meatballs will keep for 3-4 days refrigerated in an airtight container.

Q: What’s a quick way to make cranberry sauce?
A: You can pulse fresh cranberries in a food processor with sugar and orange juice.

You guys ready for that easy appetizer recipe? Here is our Slow Cooker Cranberry Meatballs recipe. Be sure to print it, pin it and share it with your friends. Trust me, everyone will be asking you for this recipe!

Print

Slow Cooker Cranberry Meatballs

With only 6 ingredients and less than 5 minutes of prep time, these slow cooker cranberry sauce meatballs with soon be your next favorite appetizer!

Course Appetizer, Appetizers, Christmas, Holidays, Nut Free, Snacks, Thanksgiving

Keyword christmas, cranberries, easy recipes, holidays, meatballs, slow cooker recipes, thanksgiving

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Servings 10

Calories 223kcal

Equipment

• Slow Cooker

Ingredients

• 40 frozen meatballs We used a small cooker and filled in as many meatballs as we could!
• ¾ cup whole berry cranberry sauce
• ⅔ cup chili sauce
• 1 tbsp butter
• ¼ cup brown sugar
• ½ orange for zest and juice

Get Recipe Ingredients

Instructions

• Place the butter and sugar on the bottom of the slow cooker.
• Pour in the frozen meatballs.
• Top with chili sauce and cranberry sauce.
• Squeeze in the orange juice from the orange.
• Top with orange zest.
• Stir after 2 hours to make sure the sauce is well mixed.
• Enjoy after the meatballs are heated throughout, approximately 4 hours on low and 2 hours on high.

Notes

Feel free to substitute veggie meatballs or turkey meatballs.

Nutrition

Calories: 223kcal | Carbohydrates: 18g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 284mg | Potassium: 255mg | Fiber: 1g | Sugar: 16g | Vitamin A: 154IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg

The post Slow Cooker Cranberry Meatballs appeared first on Healthy Family Project.

This vegetarian slow cooker pumpkin chili is easy to prep and cooks all day in the crockpot. Plus, pumpkin is healthy! This delicious fall recipe is created a registered dietitian, Jodi Danen.

This Slow Cooker Pumpkin Chili recipe is the perfect way to add a bit of pumpkin to your dinner table!

I live in a neighborhood nestled on a hillside. While it’s a small hill, it has enough elevation to have some beautiful views, especially in fall. The color of the trees turning, the crisp cool air, and traditional fall foods make it my favorite time of year.

Fall recipe ideas are endless, and it seems the star of fall recipes is that beautiful orange squash – the pumpkin.

Pumpkin is an extremely versatile ingredient that can be added to boost the nutritional value of many recipes.

While I love making pumpkin breads and muffins, an unexpected way to use pumpkin is in soup. This Pumpkin Chili recipe is the perfect way to add a bit of pumpkin to your dinner table!

Why Pumpkin?

When it comes to the nutritional breakdown, pumpkin packs a huge fiber punch. Just one serving provides 20% of the daily value for fiber.

Pumpkin is rich in vitamin A, which helps support healthy vision, proper cell growth, and a strong immune system. The vibrant color of pumpkin comes from the carotenoid, beta-carotene. Beta-carotene has been the focus of much health research, with current evidence suggesting it may help protect against cancer and help fight inflammation.

I will be the first to admit, I wasn’t sure how my kids would like this recipe. My goal was to develop a vegetarian chili recipe that could cook all day in the crockpot. I wanted to try making my own version of pumpkin chili and got to work. The result was far better than I ever expected.

Nutrition Tip: Did you know that you can substitute pumpkin puree for either eggs or fat in baking recipes? Swap it in in one-for-one for oil or use 1/4 cup pumpkin puree instead of an egg.

My kids ended up loving this pumpkin chili. They kept commenting on how good this creamy chili was. I must admit, I may have left out the fact that there was pumpkin in their soup. I’ll save that for next time…

Commonly Asked Questions About Our Slow Cooker Pumpkin Chili

How long does it take to cook Slow Cooker Pumpkin Chili?
This chili cooks for 2-3 hours on high or 7-8 hours on low in the slow cooker.

Is this Slow Cooker Pumpkin Chili vegetarian?
Yes, this recipe is vegetarian. It uses beans as the main protein source instead of meat.

What gives this Slow Cooker Pumpkin Chili its pumpkin flavor?
The recipe uses canned pumpkin puree to give it a pumpkin flavor.

Can I freeze Slow Cooker Pumpkin Chili?
Yes, this chili freezes well. Store in an airtight container for up to 3 months.

How many servings does this Slow Cooker Pumpkin Chili recipe make?
This recipe makes 8 servings.

Print

Slow Cooker Pumpkin Chili

This Slow Cooker Pumpkin Chili recipe is the perfect way to add a bit of pumpkin to your dinner table! When it comes to the nutritional breakdown, pumpkin packs a huge fiber punch.

Course Entree & Main Dishes, Meal Prep

Keyword chili, crockpot, pumpkin, pumpkin recipes, slow cooker

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 8

Calories 92kcal

Author Amanda Keefer

Ingredients

• 1 tablespoon olive oil
• 1 medium onion diced
• 1 medium bell peppers diced
• 2 15 oz. cans pumpkin puree
• 2 15 oz. cans no-salt-added diced tomatoes
• 2 cups low-sodium vegetable broth
• 1 15 oz. can Great Northern Beans, drained, rinsed
• 1 tablespoon maple syrup
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon pepper
• 4 ounces cream cheese

Get Recipe Ingredients

Instructions

• Heat olive oil in skillet over medium heat. Add onions and peppers, and cook 4 minutes, or until translucent. 




• Add onions, peppers, pumpkin, tomatoes, broth, beans, maple syrup, chili powder, cumin, garlic, salt, pumpkin pie spice and pepper to slow cooker. 

• Cook 2-3 hours on high, or 7-8 hours on low. 


• Before serving, stir in cream cheese until melted.

Nutrition

Calories: 92kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 355mg | Potassium: 115mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1003IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 1mg

The post Slow Cooker Pumpkin Chili appeared first on Healthy Family Project.

This winter, treat your family to a mug of this Slow Cooker Hot Chocolate with Raspberry Mint Drizzle. Fresh raspberries mix into the hot chocolate with each sip, making this recipe one you will remember.

I love planning and hosting parties, but I tend to get a bit worked up when preparing for them if I’m not organized. I’ve learned to start way in advance on my to-dos or else it’s chaos at the end. And the simpler I can make the menu, the better.

Right now, I’m planning for my mom’s 70th birthday party to be held at my home this weekend.

For a special drink, I wanted something that both the kids and adults would like – since it’s about 11 degrees out right now, I decided on hot chocolate. And because I can’t ever leave things as is, I took the hot chocolate to the next level by adding some color, along with a delicious flavor, not to mention nutrient boost —> making it Hot Chocolate with Raspberry Mint Drizzle.

Nutrition Tip: Is chocolate a superfood? Not exactly, but it does contain some heart-protective compounds like flavanols.

The Raspberry Mint Drizzle is added after the hot chocolate is poured and is nothing more than raspberries and mint leaves simmered in water. When the whipped cream and raspberry sauce blends into the hot chocolate, the flavor is just amazing.

This recipe is virtually mess-free, simple to make, and you don’t have to watch it on the stove because it’s made in the crockpot. Another benefit is the hot chocolate doesn’t form a skin on top from sitting as milk would and holds well for long periods of time, making it perfect for parties!

Key Ingredients for this Slow Cooker Hot Chocolate with Raspberry Mint Drizzle

• Sweetened Condensed Milk
• Semi-Sweet Chocolate Chip
• Raspberries
• Mint Leaves

Equipment needed for this hot chocolate

Slow Cooker

Whisk

Medium Pot

Mesh Sieve

How to make this Hot Chocolate in the Slow Cooker

To start, add the sweetened condensed milk, chocolate chips, and 4 cups of hot water into slow cooker. Cook on high for 55 minutes, whisking every 15 minutes. Test taste, adding more water until desired sweetness is reached.

To make the Raspberry Mint Drizzle

While the hot chocolate is cooking, heat a pot over medium-low heat. Add in the raspberries, mint and 3 tablespoons of water. Simmer for about 5 minutes, or until it reaches a sauce-like consistency.

Then use mesh sieve to strain seeds from the sauce, pressing through with the back of a spoon. Set aside to cool.

When you are ready to serve, ladle the hot chocolate into mugs, top it off with some whipped cream, the raspberry mint drizzle, and a mint leaf for garnish. Enjoy!

Make sure to PIN IT!

What to serve with this Slow Cooker Hot Chocolate

This hot beverage would taste great with some Chocolate Chip Banana Oatmeal Cookies or some Chocolate Chip Cherry Muffins with Walnuts. Serving it for brunch? Try it along side our Ultimate Breakfast Grazing Board!

Print

Slow Cooker Hot Chocolate with Raspberry Mint Drizzle

This winter, treat your family to a mug of this Hot Chocolate with Raspberry Mint Drizzle. Fresh raspberries mix into the hot chocolate with each sip, making this recipe one you will remember.

Course 5 ingredients or less, Drinks

Keyword hot chocolate, hot cocoa, raspberry, slow cooker

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 12

Calories 196kcal

Author Jodi Danen, RD

Cost $5

Ingredients

• 14 ounces sweetened condensed milk
• 1 cup high-quality semi-sweet chocolate chips
• 4-8 cups plus 3 Tbsp. water
• 1/2 cup raspberries mashed with fork + more for garnish
• 5-10 leaves fresh mint

Get Recipe Ingredients

Instructions

• Add sweetened condensed milk, chocolate chips, and 4 cups hot water to slow cooker. Cook on high 55 minutes, whisking every 15 minutes. Test taste, adding more water until desired sweetness is reached.
• Meanwhile, heat pot over medium-low heat. Add raspberries, mint and 3 Tbsp. water. Simmer about 5 minutes, or until it reached a sauce-like consistency.
• Use mesh sieve to strain seeds from sauce, pressing through with the back of a spoon. Set aside to cool.

Nutrition

Calories: 196kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 215mg | Fiber: 2g | Sugar: 24g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg

More recipes to try:

Easy Instant Pot Apple Cider

Kid-Friendly Pumpkin Latte

Chocolate Avocado Mousse

The post Slow Cooker Hot Chocolate with Raspberry Mint Drizzle appeared first on Healthy Family Project.

Try this lightened-up version of the classic Cuban dish, Ropa Vieja. So easy to make, just add all ingredients to the slow cooker in the morning and dinner will be done when you get home. The baked plantains are a tasty take on their fried counterparts.

What is Ropa Vieja?

Ropa Vieja is a Cuban dish that consists of shredded flank steak in a tomato-based sauce. It is typically served with white rice, black beans, and plantains.

The dish is said to have originated in the Canary Islands, where it was known as ropa vieja (literally “old clothes”). It eventually made its way to Cuba, where it became a popular dish among the Cuban people.

There are many different variations of ropa vieja, but the most common ingredients include flank steak, tomatoes, onions, garlic, green peppers, cumin, and oregano. The dish can be cooked in a variety of ways, but the most common method is to stew it slowly over low heat until the meat is very tender.

Why we love this Healthy Slow Cooker Ropa Vieja with Baked Plantain Chips

Ropa vieja is a delicious and hearty dish that is perfect for any occasion.

You can make this dish a lot healthier by replacing the white rice with riced cauliflower and by serving it with baked plantain chips instead of fried like we did.

Baked Plantain Chips

There’s nothing quite like the taste of a freshly-fried plantain chip. But there’s something to be said for the healthier alternative: baked plantain chips. Here’s why we think baked is better than fried:

For one, baked plantain chips are lower in fat and calories. That means they’re not only better for you, but they’ll also leave you feeling less guilty after indulging.

Another reason to love baked plantain chips is that they retain more of their nutritional value. When you fry food, some of the vitamins and minerals are lost in the process. Baking helps preserve those nutrients, so you’re getting more bang for your buck with every bite.

Finally, baked plantain chips have a lighter, crispier texture that some find more enjoyable than their fried counterparts.

Making your favorite dishes healthier

When it comes to making your favorite dishes healthier, there are a few simple swaps you can make that will allow you to enjoy all the food you love without the guilt. For example, swapping out white flour for whole wheat flour in your favorite recipes will add some extra fiber and nutrients. Or, using leaner cuts of meat and lower-fat dairy products can help reduce the amount of saturated fat in your meal.

Making small changes like these can make a big difference in the nutritional value of your favorite dishes, and it doesn’t have to mean sacrificing flavor or texture. So next time you’re in the kitchen, don’t be afraid to experiment with healthier ingredients – your taste buds (and waistline) will thank you.

Make sure to PIN IT!

Print

Healthy Slow Cooker Ropa Vieja with Baked Plantain Chips

A lightened-up version of the classic Cuban dish, Ropa Vieja. So easy to make, just add all ingredients to the slow cooker in the morning and dinner will be done when you get home. 

Course Entree & Main Dishes

Keyword cuban, easy dinner, easy dinners, healthy dinner, plantains, skirt steak, slow cooker, slow cooker recipes, steak

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 4 servings

Calories 360kcal

Author Amanda Keefer

Ingredients

Healthy Slow Cooker Ropa Vieja

• 1 cup reduced-sodium chicken broth
• 1/2 large red bell pepper sliced
• 1/2 large green bell pepper sliced
• 1/2 sweet onion sliced
• 1/4 cup lime juice
• 2 tablespoons tomato paste
• 1/2 tablespoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup frozen peas
• 1 pound lean flank steak

Baked Plantain Chips

• 2 firm green plantains peeled, cut diagonally into slices
• 2 teaspoons olive oil
• 2 teaspoons sea salt

Get Recipe Ingredients

Instructions

Healthy Slow Cooker Ropa Vieja

• Add broth, peppers, onion, lime juice, tomato paste, cumin, paprika, salt, pepper and peas to slow cooker; mix well. Add steak and coat with mixture. Cook on low for 7-8 hours. Shred steak in slow cooker when ready to serve.

Baked Plantain Chips

• Place slices on parchment lined baking sheet and brush with oil and sprinkle with salt. Bake in oven 15-20 minutes, or until golden brown.

Nutrition

Calories: 360kcal | Carbohydrates: 44g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 2108mg | Potassium: 1058mg | Fiber: 4g | Sugar: 7g | Vitamin A: 820IU | Vitamin C: 65mg | Calcium: 57mg | Iron: 4mg

More recipes to try:

Slow Cooker Chicken And Tomatoes

Slow Cooker Steak Fajitas With Homemade Pico de Gallo

Baked Cauliflower and Cheese Latkes

The post Healthy Slow Cooker Ropa Vieja with Baked Plantain Chips appeared first on Healthy Family Project.

This healthy slow cooker mashed potato recipe is super easy to make. Adding cauliflower and Greek yogurt add flavor and nutrition to this side dish.

Get more fresh takes on holiday favorites with our free e-cookbook.

When you’re trying to eat healthy, mashed potatoes are usually off the table. They’re creamy and delicious, but they’re also full of butter and cream. But what if there was a way to make mashed potatoes that were just as good, but lighter and healthier?

Well, there is. Just swap out some of the potatoes for cauliflower, and cook them in a slow cooker. The result is a lighter and healthier mashed potato that still has all the flavor of the original.

So if you’re looking for a healthier way to enjoy your mashed potatoes, give this recipe a try. You won’t be disappointed.

Don’t Expect it To Taste Exactly Like Regular Mashed Potatoes

Adding cauliflower to mashed potatoes is a great way to lighten up the dish. You won’t get the same taste as you would from using all potatoes, but it’ll be close enough. Plus, it’s a healthier option and will save you some calories. It won’t change the taste too much, but it will add some extra nutrients and save you some calories. 

If you’re trying to cut down on carbs or calories, adding cauliflower to your mashed potatoes is a great way to do it. You won’t sacrifice too much flavor, and you’ll get all the benefits of eating cauliflower.

There Are So Many Ways to Make Foods Healthier

When it comes to healthier eating, some dishes are easier to make than others. Here are a few examples of easy swaps that can help you turn some of your favorite comfort foods into healthier options.

Instead of using ground beef in your tacos, try using ground turkey or even lentils. You can also add plenty of veggies to your tacos for extra nutrients and fiber.

If you love pasta, try swapping out white flour noodles for whole wheat or vegetable-based noodles. You can also load up your pasta with veggies or lean protein sources like chicken or shrimp.

Another easy swap is to use plain Greek yogurt instead of sour cream in dips and sauces. Greek yogurt is a great source of protein and probiotics, and it can be just as delicious as sour cream in many recipes.

In our Slow Cooker Mashed Potatoes, we swapped out sour cream and added in Greek yogurt. Simple touches like this can lighten up all your favorite comfort foods and let you indulge a little without packing on the calories.

Print

Slow Cooker Mashed Potatoes

This healthy slow cooker mashed potato recipe is super easy to make. Adding cauliflower and Greek yogurt add flavor and nutrition to this side dish.

Course Egg Free

Keyword cauliflower, healthy, mashed potato, potatoes

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 116kcal

Author Amanda Keefer

Ingredients

• 1 1/2 cups cauliflower florets
• 1 1/2 pound red potatoes quartered
• 1/2 sweet onion chopped
• 1 clove garlic minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup Greek yogurt
• 1 teaspoon parsley chopped

Get Recipe Ingredients

Instructions

• Place cauliflower in food processor and blend until fine.
• Add potatoes, cauliflower, onion, 1 cup water, garlic, salt and pepper to slow cooker. Cook on high 4 hours.
• Mix in yogurt with hand mixer until well incorporated. Top with parsley.

Nutrition

Calories: 116kcal | Carbohydrates: 23g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 430mg | Potassium: 675mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 1mg

More recipes to try:

• Air Fryer Roasted Ranch Potatoes
• Chicken Cauliflower Fried Rice
• Healthy Slow Cooker Ropa Vieja with Baked Plantain Chips

The post Slow Cooker Mashed Potatoes appeared first on Healthy Family Project.

With the cooler nights approaching, some warming soups have been on the menu! Try this Slow Cooker Butternut Squash Soup served up with some roasted carrot chips for a healthy, savory soup that is perfect for Fall. Best part? This soup is so easy to make with the help of the slow cooker. Toss in the ingredients, set it, forget it, and then use an immersion blender after cooking.

Cold weather, warm clothes, and making use of the slow cooker are a few of my favorite things about Fall. Having some comfort foods doesn’t mean they have to be unhealthy foods. We have been experimenting a little over here with some seasonal squash. Last week we had some stuffed acorn squash and I loved the flavor. I knew that butternut squash also has that sweet and savory flavor, too. So I picked up a couple and put together this Slow Cooker Butternut Squash Soup. Easily toss the ingredients into the slow cooker and blend it up afterwards.

Then we baked some carrots sprinkled with some cinnamon and pumpkin spice to turn them into chips to add for a little crunch and flavor on top of this pureed soup. Let me tell you, this butternut squash soup recipe incorporates all of our favorite Fall flavors into one pot of delicious soup. The kids even enjoyed this soup recipe since it almost has the flavors of pumpkin pie. So let everyone grab a bowl and add this one to your menu this Fall and Winter!

Key Ingredients for this Slow Cooker Butternut Squash Soup

• Butternut Squash
• Onion
• Vegetable Broth
• Garlic

Health Benefits of Butternut Squash

Not only is butternut squash absolutely delicious, it is loaded with wonderful benefits for our overall health. Butternut squash is a no fat food that is packed with Vitamin A and Vitamin C. Great for our immune system, helps keeps us hydrated since its mostly made of water, and is a great source of fiber. They even contain many anti-inflammatory properties which can help fight off arthritis. That is just to name a few benefits!

For more about Butternut Squash and how to prepare them, check out our Produce tips page!

How to make the Slow Cooker Butternut Squash Soup

In the slow cooker add in the butternut squash, onions, broth, garlic, nutmeg, cinnamon, salt, and pepper.

Then cover and cook on low for 6 hours. When finished, blend with immersion mixer until smooth.

How to make Roasted Carrot Chips

Mix cinnamon, pumpkin pie spice and salt in small bowl.

First coat the sliced carrots with oil and sprinkle with seasoning. Lay them in a single layer on a parchment-lined baking sheet and bake for about 5-10 minutes, or until the chips are golden brown.

Then add to the top of the soup as a garnish. Serve hot and enjoy! We hope you like this recipe as much as we do!

Make sure to PIN IT!

Print

Slow Cooker Butternut Squash Soup

This Slow cooker soup in loaded with Fall flavors and easy to make.

Course Appetizer, Dairy Free, Entree & Main Dishes, Soup

Keyword butternut squash, carrot chips, slow cooker soups

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 101kcal

Author Amanda Keefer

Ingredients

Slow Cooker Butternut Squash Soup

• 2 pounds butternut squash , peeled, cubed
• 1 medium sweet onion chopped
• 3 cups low-sodium vegetable broth
• 2 cloves garlic
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Roasted Carrot Chips

• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 larges carrots peeled, thinly sliced
• 1 teaspoon olive oil

Get Recipe Ingredients

Instructions

Slow Cooker Butternut Squash Soup

• In the slow cooker add the butternut squash, onions, broth, garlic, nutmeg, cinnamon, salt, and pepper.
• Cover and cook on low for 6 hours.
• When finished, blend with immersion mixer until smooth.

Roasted Carrot Chips

• Mix cinnamon, pumpkin pie spice and salt in small bowl.
• Coat carrots with oil and sprinkle with seasoning. Lay single layer on parchment-lined baking sheet and bake 5-10 minutes, or until chips are golden brown.

Nutrition

Calories: 101kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 215mg | Potassium: 632mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19472IU | Vitamin C: 35mg | Calcium: 90mg | Iron: 1mg

More recipes to try:

Butternut Squash Lasagna

Roasted Butternut Squash Sweet Kale Salad

Instant Pot Baked Potato Soup

The post Slow Cooker Butternut Squash Soup & Roasted Carrot Chips appeared first on Healthy Family Project.

Heavy up on the veggies for an extra boost of nutrition in this healthier version of a beef pot roast.

Print

Hearty Pot Roast

Heavy up on the veggies for an extra boost of nutrition in this healthier version of a beef pot roast.

Course Entree & Main Dishes

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 8 servings

Calories 477kcal

Author Grace Vilches

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef chuck roast
• 4 medium Russet potatoes quartered
• 2 cups chopped carrots
• 1 cup chopped mushrooms
• 2 cups chopped RealSweet® sweet onion
• 6 cloves garlic minced
• 2 large tomatoes chopped
• 6 cups reduced-sodium chicken broth
• 1 tablespoon Italian seasoning
• 2 tablespoons lemon juice or to taste

Get Recipe Ingredients

Instructions

• Heat oil in large skillet over medium-high heat; add chuck roast, season with salt and pepper as desired, and cook 3-5 minutes on each side, or until meat is browned.
• Place chuck roast, potatoes, carrots, mushrooms, onions, garlic, tomatoes, broth and Italian seasoning in slow cooker and cook on low 8 hours or high 4 hours.
• Season with lemon juice, to taste.

Nutrition

Calories: 477kcal | Carbohydrates: 22.22g | Protein: 26.25g | Fat: 28.97g | Cholesterol: 80mg | Sodium: 524mg | Fiber: 4.86g

The post Hearty Pot Roast appeared first on Healthy Family Project.