More Skinny And Delicious Slow Cooker Recipes

Eating healthy doesn’t always have to be expensive, time-consuming and rigorous. And it shouldn’t be. By substituting unhealthy ingredients for cleaner options and preparing meals in the slow cooker ahead of time, dedicated individuals may find healthy doesn’t have to be hard.

Check out these four skinny slow cooker recipes to accompany three recipes that published in The Forum.

Overnight Crock-Pot Banana Bread Oatmeal

Ingredients:

  • 2 cups steel cut oats
  • 6 cups water
  • 1 (12-ounce) can evaporated skim milk
  • 1 cup mashed banana
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Optional: brown sugar, sliced bananas, chopped pecans or walnuts

Directions:

Grease slow cooker. In a large bowl, stir together oats, water, milk, banana, cinnamon and nutmeg. Pour into slow cooker. Cover, and cook on low for 6 to 8 hours. To serve, top (in order) with brown sugar, sliced bananas and chopped nuts.

Recipe courtesy of ihearteating.com

Crock-Pot Skinny Parmesan Dip

Serves: 8

Ingredients:

    • 1 (10-ounce) package frozen chopped spinach, thawed and excess liquid patted out with paper towel
    • 1/2 cup light sour cream
    • 3/4 cup Greek yogurt
    • 1/2 cup grated Parmesan cheese
    • 1 (8-ounce) can water chestnuts, diced
    • 1 clove garlic, crushed
    • 1 1/2 cup shredded low moisture/low-fat mozzarella cheese
    • Pinch fresh pepper to taste

Directions:

Combine all ingredients and mix until well combined. Place ingredients in a slow cooker on high, stirring occasionally. Once dip is hot, set the cooker on warm while serving. Serve with baked pita chips, or crackers.

Recipe courtesy of Thecookierookie.com

Skinny Buffalo Chicken Dip

Serves: 8

Ingredients:

  • 4 ounces fat free cream cheese, softened
  • 1 cup fat free sour cream
  • ½ cup hot sauce (Frank’s is preferred)
  • 1/2 cup reduced fat bleu cheese crumbles
  • 1/2 tablespoon dry ranch seasoning
  • 2 cups chicken breast, cooked and shredded

Directions:

Toss ingredients into large bowl. Mix until well combined. Place mixture into Crock-Pot and cook on low for 2 to 4 hours. Serve once hot and melted! (118 calories per serving.)

Recipe courtesy of Theskinnyfork.com

Slow Cooker Cheesy Spinach Lasagna

Serves: 12 cups

Ingredients:

  • 1 tablespoon olive oil
  • 1 (5-ounce) package baby spinach or 6 cups packed baby spinach
  • 2 (24-ounce) jars marinara sauce, no sugar added
  • 1 cup reduced fat ricotta cheese
  • 1 cup low-fat cottage cheese
  • 1 cup (part skim) mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 12 whole wheat lasagna noodles, uncooked (break in half)
  • Fresh basil for garnish

Directions:

Add oil to a large skillet, add spinach and cook over low heat just until wilted – approximately 3 to 5 minutes. Combine ricotta cheese, cottage cheese, mozzarella cheese, and oregano in medium bowl. Add 1 cup marinara to the bottom of the slow cooker. Next, add a layer of broken lasagna noodles. Spread 1/4 of cheese mixture over noodles, then top with 1/4 of wilted spinach. Repeat the layers until all the ingredients are used up. (Skinny Ms. prefers to add cheese last.)

Cook on low heat 4 to 5 hours or high heat 2 to 3 hours or until noodles are al dente and cheese is bubbly. Remove the lid and add parmesan to the top. Turn off the slow cooker and allow the casserole to sit for 15 minutes before cutting. Serve garnished with fresh basil and additional parmesan, if desired. (269 calories per 1 cup serving.)

Recipe courtesy of Skinnyms.com

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